Friday, November 18, 2011
Pizza Bun Dough
1-1/4 cup of soymilk/water
1 teaspoon of sugar
1 packet of traditional yeast
1 tablespoon olive oil
1/2 cup unbleached white flour
1/2 cup brown rice flour
1/4 cup oat flour
1/4 cup kamut flour
1-1/2 cup spelt flour
1/2 teaspoon salt
Stir the sugar into the warmed soymilk/water mixture (used 3/4 cup of each). Sprinkle with yeast. Let stand for about 10 minutes. Stir in 1 tablespoon olive oil. Stir in the flour a cup at a time until you get a dough that pulls way from the bowl. Knead until smooth and elastic. Put into a clean bowl - grease top and sides of dough with a bit of olive oil or margarine. Let rise in a warm spot for about 1-1/2 hour.
Punch down and roll out on counter top into a rectangle shape. Spoon on your sauce liberally and top with your pan-fried tofu. I used medium firm tofu that I marinated overnight in a few spices and olive oil. It is more like tofu cubes and crumbles but that is perfect for inside these pizza rolls. Roll up your dough just like you do for making cinnamon buns and cut into equal pieces. I ended up with 12. Place into a lightly greased pan - and let rise again in a warm spot for another hour or so. Bake at 350 for 20 minutes.
A purchased jar of Edens Crushed Organic Tomatoes with garlic and onion. I sauteed veggies as shown in the pan above (1 onion, 1 garlic clove, 1 shallot, 5 cauliflower florets, 1 small sweet potato, 1 carrot and 2 pieces of large swiss chard). I sprinkled with about 2 teaspoons of veggie broth powder and added about 1 cup of water and let it simmer for a good hour or so (on low heat with a lid on). By that time the water was more or less evaporated and the veggies were very soft. If there is too much water left either pour it off or take lid off and let it sit on the stove until it's gone. I whirled the veggies in my magic bullet briefly and then mixed it with the Eden crushed tomatoes. The two mixed together is pictured in the bowl above. I ended up with 2/3 cup mashed veggies and decided to add 2/3 cup tomato sauce to come up with the blend I wanted for the pizza buns. I was inspired to make a healthier tomato sauce thanks to the Sneaky Chef book I looked through recently. This is not one of their specific recipes - I figured almost anything goes with tomato sauce and those were the veggies I had in my fridge. So use whatever you have on hand that you think would work or used just the crushed tomatoes -- works perfectly well all on its own and saves a few steps. I have a picky 4 year old I'm trying to get more veggies into or I would opt for the quick and easy route myself!
Posted by gerda at 6:23 PM
Thursday, November 10, 2011
This is my favorite basic sunflower pate recipe with a few changes/additions. Here they are:
#1 - Decided to use a sweet potato instead of a white potato for extra nutrition.
#2 - Added and sauteed 8 large white button mushrooms along with my onion/garlic and skipped the celery.
#3 - Used only brown organic rice flour to make it totally gluten-free.
#4 - I also decided that I like my pate very smooth therefore I am now blending the water with all the veggies (including the sauteed mushrooms/onions/garlic) before adding it to the dry ingredients.
#5 - Added a bit of cayenne for extra kick and sprinkled the top of raw batter with a generous dose of chili powder for color and flavor.
I recommend Willow Creek Organic Sunflower Seeds if you can find them! They used to be available at Sobey's but for some reason they are no longer carrying them in my neighborhood. I did find them at Valleyview IGA in Laurier Heights (Edmonton, Alberta) so if my readers have any other locations where they have been spotted pleased let me know! Or if they are available online! I love all the Willow Creek Products - they are extensive and wonderful - just really hard to find!!
Posted by gerda at 9:27 AM