Georgian Cheese-Stuffed Bread [Vegan] – One Green Planet

1. In a small bowl, whisk together the yeast, agave nectar, and 1/4 cup water. Set aside to bubble.
2. In a large bowl, pour the hot milk over the coriander, salt, and coconut yogurt. Add the yeast mixture and the flours and stir just to create a very rough dough. It will be in chunks and pieces.  Do not be alarmed. Cover and let sit for 30 minutes.
3. You probably won’t need flour to knead the dough – but if for some reason it’s too sticky – add sparingly. Conversely, if the dough is dry, sprinkle water on it as you knead. Knead for about 10 minutes or until dough is smooth and elastic. Lightly oil a large bowl and place the dough in it to rise for about 1 hour – cover the bowl with plastic wrap. The dough should nearly double in size.
4. Punch down the dough and divide into eight pieces. Roll the pieces into balls, cover with a clean kitchen towel and let rest for 15 minutes. Prepare two baking sheets by lining them with parchment paper.
5. Using your hands, a rolling pin or a combination of both, flatten the dough balls into ovals.  Mine were about 6-8-inches in length.  Right in the center of the ovals (leaving an inch or so all around), spoon on a generous scoop of the farmer cheese. Fold in the two long sides and then pinch the ends.  Set the dough on a baking sheet and proceed with the remaining dough balls.
6. Cover the baking sheets with clean kitchen towels and let rise for about 45 minutes.  Preheat the oven to 375°F.  They’ll get fat and puffy and sometimes the pinched ends come loose.  Just gently press them back together.
7. Bake at 375°F for 15 minutes, then turn down the heat to 350F, rotate the pans and continue baking for another 15-20 minutes or until the cheez is firm and the khachapuri are nicely browned.  Sprinkle with fresh cilantro, if desired.
8. Allow to cool for 15 minutes or so before digging in.

For the Tofu Farmer Cheez

1. Combine 1/2 cup almond milk with half of the lemon juice, stir and set aside for a few minutes.
2. Cut off one-third of the block of tofu and crumble into a blender. Add the cashews, the milk mixture, the soy sauce and miso paste and process until smooth.
3. Crumble the remaining two-thirds of the tofu into a large bowl. Add the remaining lemon juice, the lemon zest, garlic, onion flakes, cilantro and black pepper. Stir in the tofu-miso mixture. Pour into an air-tight container and let sit for several hours in the refrigerator – or overnight. The mixture will firm up as it sets.