I wanted a vegan sauce for roasted vegetables, and here it goes. It’s tastes better than I expected, and it’s so easy to make, ingredients are easy to find, nothing over the top, and it can be used as a dip, it can be used as a sauce for pasta, salad, raw zucchini pasta…it’s so versatile!
half cup walnuts
one small onion or 2-3 small scallions
juice of one small lemon or half large lemon
one large garlic clove crushed
some dill, oregano, parsley (fresh is better)
one cup extra virgin olive oil
some pepper, coriander
a pinch of salt
mix all ingredients with a blender
Feel free to use other kind of nuts, such as pine nuts or almonds.
You can use other herbs and flavours, for example instead of fill, organo parsley and coriander, you can use turmeric curry and cayenne for an oriental style dish.
I needed to cook something quick with whatever I had at home, not a lot of things. I found eggplants, red beet, a small cabbage and a few other bits and pieces….such as half of a red pepper, a few mushrooms, one tomato and some grated cheese Baked red beet in a pie or casserole, with cabbage…and eggplant? Who’s ever heard of that? Would it taste OK? Well, it resulted in an unusual hearty and healthy low calorie vegetarian dish, quite delicious. I knew we needed something a bit more consistent for lunch than cabbage and beet…but I didn’t want to stuff myself with bread, so the crunchy thin pie crust was a great solution. It will still give you the filling ‘bread’ feeling without all the calories. Easy to prepare, about half hour cooking time all together. Enjoy!
Ingredients for the crust:
oats and rye flour
Ingredients for the casserole:
one medium size fresh red beet chopped small
one tomato chopped small
one small cabbage finely sliced
fresh parsley or cilantro
one large or 2 small eggplants sliced
one small or medium onion chopped
a few garlic cloves finely chopped
one small red pepper chopped
a few mushrooms sliced (optional)
cayenne pepper – optional
- You can mix the pie crust directly in the pan. Pour in 2 cups of oats flour and two cups of rye flour (you can use more of one than the other, your choice) and a cup of olive oil over it. Mix it gently with a wooden spoon. It needs to become crumbly almost sticky, not too oily. If this is what you see, then add half cup warm water or milk and knead with your hands. If it’s too crumbly, not consistent enough, ad more oil. When you’ve kneaded the dough into a consistent soft ball, press it into the pan with your hands to create a pie crust that covers the whole pan. If at this point you see that there isn’t enough dough to cover the whole pan properly, you can ad more flour and oil and water.
- Place the dough in the oven, medium heat, and in the meantime start preparing the rest of the ingredients. Put the onion in a pan with some olive oil and pepper and sizzle. Add all the vegetables (tomato, pepper, cabbage, red beet, mushrooms, garlic – finely chopped) and cook until everything becomes soft, but not too soft. Season, and ad on top of the pie crust, which should by now be baked half way.
- On top of all this, add a layer of sliced eggplant.
- Place everything back into the oven and bake for about 20 min, until the eggplant is cooked, slightly brown.
- Turn off the oven. Add grated cheese on top and place it back in the oven for a few minutes, just enough for the cheese to melt.
- Cut into slices, scoop carefully on the plate (the mix comes apart easily) and serve with some fresh parsley on top, or plain yogurt sprinkled over – optionally.
Equal quantities of cornmeal, amarath flour and white unbleached four.
Place the ingredients in a pan, mix them with your hands. The mix should not stick to each other like a dough, it should be crumbly. Add some milk and mix again. Keep ading milk until it becomes sitcky but hard, like a dough. Press with your hands to be about half cm thick. Bake for about 15 min, or until done inside and golden on top.
Ingredients (small pie dish that serves 2-3 people)
For the pie crust:
half polenta (cornmeal) half unbleached wheat flour, water, dash of salt, butter or olive oil if you prefer). To have a crunchier pie crust, use more cornmeal than wheat flour.
one medium zucchini
3-4 medium crimini mushrooms (you can use other kinds of mushrooms as well)
one medium onion
few cloves of garlic
one bell pepper (red or green)
1 cup celery
1 cup broccoli
grated mozzarella cheese
tomato sauce (homemade ideally)
To make the pie crust:
Put the cornmeal and flour directly in the pan, add some warm water, and the chunks of butter. Let it sit at room temperature for about half an hour so the butter softens. Knead with your hands till you have a soft dough that can be easily shaped and doesn’t stick to your hands. You can add more water or cornmeal to reach the desired consistency. Pour a bit of olive oil in the pan, smear it on the bottom of it and then with your fingers press the dough into the pan to cover the whole bottom.
Bake it for about 10-15 minutes, only half way. Turn the oven off and leave the crust in there while you prepare the rest.
In a pan place copped onion and sliced pepper with some olive oil, turn the heat up and fry to about 10 minutes while stirring occasionally, till the onion browns and the pepper softens. Add chopped garlic and some black pepper.
Add sliced mushrooms and continue cooking on medium fire, adding a bit more oil if needed. Add broccoli and zucchini chunks and half cup of water and continue cooking. The water will evaporate and soften the broccoli.
Place all this on the corn pie crust, and the tomato sauce on top.
Put water in a medium pot and turn the heat on. While the water is warm but not yet boiling, sprinkle cornmeal while stirring. You’ll need about half cup cornmeal for 2 cups water. Keep stirring till it boils and you see it become thicker. If not thick enough you can add more cornmeal. Turn off the heat, and spoon the cornmeal on top of the pie, spread it evenly on the surface.
Turn the heat on high and place the whole thing in the oven for about 20 minutes. Keep checking, you want the top of the pie to have a slightly brown crust, but not to get burned.
Take the pie out and break on top of it 2-3 eggs. Stick it back in the oven and bake it for 5 more minutes, or until the eggs are done. It will taste better if the egg white is done but the egg yolk is still soft.
Take the pie out again and sprinkle grated mozzarella cheese on top. Turn the oven off and put the pie in just for a few minutes till the cheese melts.
Slice it and serve it warm. If you wish you can drizzle some sour cream on top and sprinckle some basil and oregano.
Depending how many people you’ll serve, one two zucchini for each person will be plenty.
wash and peel the zucchini. Cut them in half. empty them half way, leaving one end open and one end closed.
Boil the rice.
Chop the onion and the garlic. Fry the onion, add the garlic and fry a few more minutes. Add this to the strained boiled rice, a pinch of sea salt, black pepper and herbs.
Stuff the zuchini with the rice/onion mix.
Oil a pan. Line up the stuffed zucchini.
Mix tomato sauce with olive oil and parsley (preferably fresh).
Pour tomato sauce over it.
Bake. Serve warm with fresh parsley on top and sour cream or yogurt if you wish.
Make this quiche in the rye/chick peas flour pie crust posted earlier on this post.
pie crust (see ingredients in the other post)
two cups brocolli small pieces
one medium onion
2-4 cloves garlic
a pinch of sea salt
parsley (preferably fresh)
shredded mozzarella cheese
5-6 button, crimini or portabella mushrooms
half cup milk
Chop one medium onion in small bits, and 2-3 garlic cloves. Cut broccoli in medium pieces and slice mushrooms. Boil the broccoli and the onion in a little bit of water (water should not cover it completely), for about 5 minutes just so that it gets a bit softer but is still green and crunchy. Strain well.
Have the pie crust baked half way.
At the bottom of the pie crust, add chopped garlic, shredded mozzarella cheese, and then the broccoli and onion on top. In a bowl, mix 4 eggs, black pepper, fresh parsley with some salt, olive oil and half cup milk . Pout slowly over the broccoli. Add more shredded cheese on top.
Bake for about 20 – 30 minutes, until teh top is lightly brown and crunchy and the inside cooked (try with a toothpick or a fork, the egg inside should not be liquid).
Slice and serve warm, with a fresh summery salad.