Gluten Free, Vegan, Pizza Roll -- Warrior Food!!

This dish is wildly successful, and super delicious. It was devoured by everyone. My 5 year old prefers it to regular pizza, and every guest that ate some came back for more. Need I say more?

ingredients:

dough:

1 1/2 cups tomato sauce puree

3/4 tsp sea salt

black pepper 

1/4 cup ground flax seeds

1/4 cup ground chia seeds

2 cups almond flour

1/2 tsp baking soda

4 tbsp coconut flour

filling:

cashew vegan ricotta and spinach dip

1 1/2 cups cashews, soaked for at least 4 hours, drained.
300 g package frozen chopped spinach
1/2 tsp sea salt
2 tbsp nutritional yeast
1/4 tsp nutmeg
black pepper
2 tbsp apple cider vinegar

directions:
puree in the food processor until homogeneous and creamy

sauteed onion:

2 onions sauteed in coconut oil with a pinch of sea salt


directions:
1. roll the dough flat
2. spread with spinach dip
3. sprinkle with well sauteed onion
4. roll up
5. bake for 60 minutes at 345 degrees
6. let cool for a few minutes then cut and serve


and it's fabulous the next day.


A few things:
1. The spinach ricotta mixture can be made a day or two ahead then stored in an airtight container
2. The dough can be made a day or two ahead, then wrapped in parchment and sealed in a ziplock bag.
3. When you roll the dough out, cover it with parchment to keep the dough from sticking to the rolling pin. I roll it out on a silicone baking mat. Do your best to roll it out to the whole dimension of the mat.
4. The trickiest part was rolling up the layers together. Use the mat to help you, because it will move everything in one go and keep it smooth and even. So, use the mat to turn over that first edge and then to keep on easing the roll.
5. Do your best to coax the whole rollup into the middle of a mat for baking, and slide a baking sheet under it before putting it in the oven.

Pizza Crescents

So, these little crescents can be made ahead of time and frozen, so that you don't have to do any prep on the day. I made them for my son's birthday party. I froze them single layer on a baking sheet (lined with parchment) so that on the day I could just pop them in the oven. Simple!!! Tasty!!! These crescents are not gluten free, BUT there is a gluten free crust option for an open pizza.

dough

ingredients:

1 cup  warm water

1 tbsp honey

1 tbsp yeast

1 tbsp oregano

2 tsp sea salt

2 tbsp apple cider vinegar

1 cup almond meal

1/4 cup ground chia seeds
1/2 cup quinoa flakes

1 cup kamut flour
1 cup spelt flour

directions:

1. combine water with honey (should be ‘bath’ temperature)

2. add yeast, stir, and let sit.

3. Combine other ingredients in a bowl (or in your mixer -- I use my mixer to make all doughs. but it's completely doable by hand, especially because of the short kneading time)

4. Add proofed yeast mixture and stir to combine and form into dough

5. Knead dough for a couple of minutes (only). Add as much kamut flour as you need to for correct dough consistency. Dough should be soft but not really sticky.

6. Make a dough ball, coat in olive oil, put in bowl, cover with a piece of parchment and a damp tea towel, and allow to rise.

when ready, divide the dough into 40 gram pieces. Roll each piece into a ball, then flatten. 

Each batch makes approximately 2 dozen

filling:

1 lb ricotta
2 eggs
2 cups tomato sauce
340 grams mozzarella cheese, shredded
sea salt and pepper to taste
1 1/2 tsp dried basil

mix well!

directions:
1. place a couple  tablespoons of filling  in the middle of each circle of dough
2. fold over and secure the edges, rolling them slightly
3. bake at 345 degrees for about 30 minutes, or freeze in a single layer on a cookie sheet, then bag in an airtight bag for future use.

these can be baked from frozen at 345 for 40 minutes


I had leftover filling so I spread it on this:

1/2 cup + 2 tbsp water
2 tbsp ground flax
2 tbsp ground chia seeds
1/2 tsp sea salt
1/2 tbsp oregano
1/4 tsp baking soda
1 cup almond flour
2 tbsp coconut flour

Which made a really terrific gluten free pizza crust. Yum!

Pumpkin Pie for dinner -- savoury and gluten free

I thought it would be fun to make a pumpkin pie for dinner -- a savoury version with the flavours of sauteed garlic, onion, and tomato providing balance to the sweetness of the squash, and the brightness of fresh herbs.

I used a modified version of our crust from Thanksgiving -- a gluten free, almond flour crust that delivers unmatched flakiness. I had been imagining this pie for a while, and I think it morphed into something slightly quiche-like, rich with ricotta and eggs. It is a satisfying meal in itself, and would pair well with something green. Think savoury pumpkin-pie cheese cake.

2 cups tomato sauce (garlic, onion, carrot, tomato), reduced
1 lb ricotta
4 eggs
2 cups roasted butternut squash

4 tbsp finely grated parmesan cheese
1 tbsp nutritional yeast
small handful fresh herbs (basil and rosemary)
1 1/2 tsp sea salt
black pepper
1/2 tsp chili powder
1 tbsp arrowroot flour (optional -- I was concerned about the pie 'setting' enough)



crust:

1 1/2 cups almond meal
1 tbsp apple cider vinegar
1/2 tsp sea salt
1 tbsp water
2 tbsp extra virgin coconut oil

optional:
sundried tomato cut into strips for the top


directions:

crust:
1. preheat the oven to 345
2. combine almond flour and coconut oil using a fork to sort of mash 'em together
3. add the sea salt, vinegar, and water, and form into a ball of dough
4. divide the dough into 2, and press into 2 pie plates
5. bake at 345 for 20 minutes


filling:
1. puree the sauce and the squash and the ricotta and the parmesan using a stick blender (or food processor or whatever you have)
2. chop the herbs and mix them in
3. add in all the seasonings
4. divide the filling into the 2 pie plates, and decorate the top with sundried tomato strips if desired
5. bake at 345 for 55 minutes
6. you can also freeze one of the pies unbaked and then bake from frozen, 345 for 85 minutes

Roasted Vegetables Layered with Goat Cheese and Ricotta -- naturally gluten free

For this dish, I was inspired by my cousin Emily, queen of all things sandwich, and by 

The Chubby Vegetarian. Hello ...  Just when I was thinkin' I was unique and creative, in walks the Chubby Vegetarian and his grilled vegetable terrine. ;)

Now, I didn't end up making a terrine, nor did I barbecue. I don't even have a barbecue. Sorry. I hope that didn't make you cover your eyes in disgust. What I did instead was oven roast my sliced vegetables until they were reduced in water content and very sweet, simmer down my grape tomatoes until they were reduced and vivacious, and drain both my ricotta and my spinach very well. So, I started with very little moisture in my dish, and didn't need to press it out. I layered vegetables with goat cheese, and with ricotta, and then baked it all for a couple of hours.

The results were a many layered affair with a symphony of flavour and colours. Pretty, and yummy.

I used a 12 inch springform pan (those are those cool ones that have the detachable base so you can easily remove whatever you bake in it) lined with a circle of parchment and coated well with coconut oil. Regardless of what kind of pan you use -- springform, loaf, square, etc -- I advise liberal application of coconut oil and lining the bottom with parchment. Anytime you need to remove something from a pan (such as a cake or this baked vegetable and goat cheese layered thingy), I would highly recommend lining the bottom or base with parchment and liberally coating the pan with coconut oil.

Now, when you look at the directions below, it might seem like a lot of work. But if you slice and roast your veggies one day, saute your tomatoes another, and then finally mix up your cheese mixtures and assemble your layers, it really isn't a lot of work in one go. Which is important if, like me, you can rarely rely on large chunks of time. The baking itself took 2 hours, so you need to set aside enough time for that before serving the dish.

ingredients:

3 medium red peppers, cut in half with the guts removed

2 very large or 3 medium yellow peppers, cut in half with the seeds removed

3 chinese eggpants, sliced about 1/2 cm thick, lengthwise

4 enormous portobello mushrooms, stems removed, and stems and caps sliced about 1/2 cm thick

goat cheese and sundried tomato mixture:

300 g goat cheese

1 1/2 oz sundried tomatoes, finely chopped

2 organic eggs (large)

ricotta and spinach mixture:

1 lb of ricotta, drained in a towel while weighted down

300 g of spinach (either blanched and squeezed dry, or defrosted and squeezed dry)

2 organic eggs (large)

1 tsp sea salt

black pepper

dash nutmeg

grape tomato sauce:

4 pints grape tomatoes, quartered

2 tbsp garlic, finely minced

3/4 cup onion, finley chopped

2 tbsp coconut oil

2 tsp marjoram

2 tsp oregano

1 tsp sea salt

black pepper

directions:

1. place the mushrooms, peppers, and eggplants on individual baking sheets. Brush with coconut oil and sprinkle with a pinch of sea salt. Bake at 345 for 60 minutes, or until done and a little reduced. You don't want to have too much liquid in your layered vegetable dish. After your peppers are roasted, you will have to peel and slice them. If they are cooked enough, the peeling is very very easy.

2. To make your sauteed grape tomato sauce: saute your garlic and onions in coconut oil, then add your tomatoes and seasonings, and simmer until reduced.

3. To make your goat cheese and sundried tomato mixture: chop your sundried tomatoes in your food processor, then add your eggs and goat cheese and process until well combined. Season with salt and pepper to taste. My sundried tomatoes were salty, so I needed no salt.

4. To make your spinach and ricotta mixture: chop your spinach in your food processor, then add your eggs and ricotta cheese and seasonings to taste, and process until smooth.

5. Assemble your layers. Mine were as follows:

a) I made an interesting pattern on the bottom layer using the portobellos. Because, once the dish is done, I will invert the whole thing onto a platter, and presto the bottom layer will be the top layer.

b) I layered 1/2 of the spinach and ricotta mixture. This would have been a little easier if the mixture wasn't quite so dry ...

c) next, a layer of eggplant

d) 1/2 of the sauteed tomato mixture

e) 1/2 the spinach and ricotta mixture

f) the red peppers

g) the goat cheese and sundried tomato mixture

h) a layer of eggplant

i) 1/2 the sauteed tomato mixture

j) the yellow peppers

I sprinkled a little balsamic vinegar and sea salt on the top layer of yellow peppers. Now, you can layer yours however pleases you. This just worked for me. And you can mix it up, use different veggies, go crazy. Whatever.

6. Store the compiled layers in the fridge until you are ready to bake it. 

7. bake at 345 for 2 hours in the top half of the oven

8. allow to cool fully, then invert onto a large plate or platter

the finished layers, ready to go into the fridge

arial view ...

after baking!

sorry, too many pictures ...

inverted onto a plate

a vegetarian feast!

ready to cut into it ...

Delectable, savoury layers

pretty!

Stuffed Pasta -- here's the recipe for real this time

Well, I'm about to share with you one of my most personally prized recipes. After much trial and error, I came up with a pasta dough that is super easy to make, unbelievably good for you, has a wonderful texture, and tastes divine. Even my husband, who is usually pretty lackadaisical about food (to my chagrin -- sometimes I want him to get a little bit more excited about the things I make) was impressed. He said it was the best thing he'd ever eaten in his life.

I use a food processor to make the dough. I know traditionalists take a big pile of flour and make a well in it. But I am definitely pushing away the boundaries of traditional pasta.

ingredients:

150 grams frozen spinach, defrosted. (I suppose you could use fresh spinach if you like, but I always just keep a few bags of organic spinach in the freezer for convenience. You'll have to be careful about the quantity of flour added if you use fresh)

1 egg

1/2 cup almond flour

1 tsp sea salt

dash nutmeg

dash black pepper

1 1/2 to 2 cups kamut pastry flour (whole grain)

directions:

1. pulse the spinach in the food processor until it is a green gooey mass of puree

2. add the egg, almond flour, sea salt, and black pepper, and whirl until  combined

3. add the first 1 1/2 cups of flour and pulse until combine. add the remaining flour a little at a time and pulse until the dough forms a firm ball. once the ball forms, don't add any more flour.

4.  wrap in parchment followed by a plastic bag, and set it aside to rest.

meanwhile, there is filling to make!

I made a lovely filling by sauteing some shallots in coconut oil, allowing them to cool, then mixing that into ricotta, a couple of eggs, seasoning it with sea salt, pepper, and some herbs. My two year old turned his nose up at it and refused to eat it.

So, this time I kept it very simple:

simple ricotta filling:

ingredients:

1 400 g container ricotta

2 eggs

1/2 cup almond flour

1/4 cup grated parmesan (there's this cheese guy at the Riverdale Farmer's Market who sells the most amazing raw milk parmigiano reggiano -- swoon)

1/2 tsp sea salt

1/2 tsp marjoram

1/2 tsp oregano

dash of nutmeg

dash of black pepper

directions:

1. combine and season  to taste :) 

You can also do a more complicated filling if you prefer. My mother in law can't eat dairy, so I made a filling from roasted portabellas, shiitakes, oyster mushrooms, and walnuts, jumped up with some roasted garlic and roasted red onion. The whole thing sang nicely with the addition of some ground hemp seeds, almond meal, nutritional yeast, a dash of lemon juice, and apple cider vinegar. Very yummy. But any roasted vegetables could work.

And now the moment you've been waiting for -- the making of the stuffed pasta.

directions:

1. divide your dough into 15 gram balls using a kitchen scale. Or, if you are not as ocd as I am, you can just make smallish balls of dough. A little less than an inch in diameter is good.

2. keeping the balls covered by parchment topped by a damp cloth as you work so they don't dry out, roll them out and fill them, one by one. I guess they roll out to about 2 1/2 or 3 inches in diameter

3. the dough is a little sticky, but I wouldn't add extra flour. Just work quickly so your rolling pin doesn't get dry and crusty.

4. Put some filling near the center of the circle of dough. A little spoonful will do it.

5. fold the dough over itself in half, and press the edges tight. I actually find this easiest to do by picking it up and pinching the edges together

6. Avoid over-filling the dough, or you won't get a good seal, and there will be hell to pay when you boil  the pasta.

7. I do a quick press on both sides with the times of a fork. Who knows if this does anything. But it looks cute.

8. As I work, I line up the finished pasta on a lined baking sheet. You don't want them to stack, because they will stick to each other. They freeze really well, and can be boiled from frozen in about 15 minutes. To freeze, put the filled baking sheet in the freezer until the pasta is frozen through. It can then be bagged and tagged appropriately, to be used when your in-laws come for dinner an you want to impress them.

9. you can also use them the same day. To store for a few hours, put them in layers separated by parchment (including underneath them) in an airtight container in the fridge. 

10. To cook from fresh, bring a largish pot of water to a boil (put a little olive oil in the water). When the water has reached a boil, add the pasta. Once the water returns to the boil, cook for 2 minutes. Remove with a slotted spoon. You can either toss them in a pan with a little tomato sauce, or simply top them with our favourite tomato sauce (or top them with a little olive oil (or coconut oil) and parmesan). If you like pesto, hey, why not? 

11. serve with a little pride and your favourite salad 

12. My son was impressed because the cross section is vaguely fish shaped, and he thought they were fun to eat when I cut them up for him ...