Sourdough Pizza
Pizza – Sourdough style– Plantbased ‘White’ Pizza – Spinach and Broccoli, Mushrooms and Pine nuts
A plant-based food blog, from a working-class peaceful warrior
Pizza – Sourdough style– Plantbased ‘White’ Pizza – Spinach and Broccoli, Mushrooms and Pine nuts
Plant-Based Kalamata Tapenade (recipe follows the bread)
ADAPTED from @JoseyBaker ‘Adventure Bread’
with minor variations
DRY
WET
NEED
1 loaf pan, oiled
DO
BAKE
#glutenfree #cashewcreamcheese #plantbased #pesto #tapenade
150 g Cashews, raw, soaked
60 ml water, cold
4 t Apple Cider Vinegar, with Mother
1 t Lactic acid powder (vegan kind)
Dash. Sea salt to taste
Olive Tapenade
Highly Recommended
This is the ‘Bullit’ style blender i often use to make small batches of Plantbased Pesto or Kalamata Tapenade.
Highly recommended
These super easy super quick noodles are delicious, just flour and water. Things come together quickly if you have a proper food processor. I have a trusty MagiMix that’s lasted 15 years so far, works like the day I bought it. Much use and abuse.
Recipe
300 g AP flour
½ t sea salt
90 – 120 ml (probably 20 ml more …(but start with 90..)
1. Food Processor, like my trusty MAGIMIX
2. Blade attachment
3. Add all the flour and salt
4. Turn on the machine
5. In the open chute
6. Slowly pour in the water
7. The dough will look like crumbs at first….. keep adding water
8. Stop immediately when the dough comes together, sticks to itself, and the machine makes a different sound….
9. Kneed the dough a bit without any extra flour.
10. Roll out with a large rolling pin, when the dough is plate sized, sprinkle a bit of cornstarch or tapioca starch on the work surface
10. When the dough is wide and thin as you want it, sprinkle a bit more starch on top. Cut it in half. fold it onto itself twice.
11. Cut into ribbons, separating them as soon as they are cut. Fluff them up a bit so they don’t stick together
12. Boil 1 ½ minutes
I have THIS trusty MagiMix that’s lasted 15 years so far, works like the day I bought it.
Works just as well for Italian style pasta. Same initial technique, just a bit of olive oil and optional egg yolk for those who tolerate eggs.
Quinoa
It’s gluten-free
Its a seed so its not a grain
its pronounced ‘KEEN-Wah’
It can be sprouted
It can be milled into a flour
It is easy to digest
It has a pretty good GI index of 50
It’s high in Protein compared to other ‘grains’
It is a complete protein source, including all 9 essential amino acids
It is high in Lysine, which is usually low in most plants
It is rich in Methionine and Histidine
It is high in the good kind of fiber : insoluble
It has some resistant starch to feed the good bacteria in you gut
It is a good source of antioxidants such as: Quercetin, Kaempferol Flavonoids and Squalene.
It is a good source of Manganese, Phosphorous, Copper, Folate, Iron, Magnesium and Zinc
It has a couscous-like consistency
It’s ideal for stuffing squash, mushrooms or peppers
Its great as an addition to a Buddha bowl
It works as a GF Couscous
It can be used as a ‘starch’ or side dish
1 C Quinoa
2 C Water
GF Falafel
EITHER:
Bake in an oven for 20 minutes at 180 C with the fan on
OR
Pan fry In a skillet heated over medium heat, and finish in the oven as above.
GF seed bun with vegan Aquafaba ‘butter’ GF Quinoa falafel and cashew pesto homegrown sprouts and Tamarind Raisin Chutney
Real Sourdough
Help me start my local Bakery!
Donate to the Sour Dog
Why not help get me started? If you are local, you can receive a loaf of Real Sourdough Bread to try for yourself. Investors welcome!
$10.00
Lokal Surdeigsbakeri…. en dag!
Hjelpe meg starter en ekte Surdeigsbakeri har i land! Min brød er balansert syrlige og sødme — San Fransisco stil. Jeg har lært den kunstverk i San Diego, California på Bread & Cie, an ekte fransk bakeri i gammelby San Diego.
Det er kun mel, havsalt og vann i brød. Skal bruker mest mulig lokal korn som: emmer, enkorn, spelt svedjerug og bokhvete.
The BREAD — Pick up a loaf tomorrow!! Bestille Brød — Henting!
Contribute to my Bakery
Please help me spread the love of truly good bread. Donate and receive a beautiful loaf of Rustic Sourdough Country Bread.
59.00 Kr
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