Yeast-Free, Spelt Pizza

Yeast-Free, Spelt Pizza

Warmth scent of wheat and fire, crisp crust and soft bread crumbles: it is common to find baked products at everybody’s table.

No one would never give up the taste of a warm loaf, bought by the wood oven bakery in front of your house, but you should be aware that the yeast is damaging to your bodies. Bloating, indigestion, weakness: they are some of the symptoms that can be caused by such food. In fact, the yeast weakens the intestinal flora, avoiding the proper absorption of nutrients, which are numerous in food and increases the risk of infections (such as yeast infection or candida).

The same is for refined flours, obtained by industrial milling process. In this way, we consume a long-life product, rich in sugar, which removes all the nutrients of the grain of wheat (germ and bran).

It would be fair to avoid these products, or even delete them from everybody’s diet. Nowadays, it’s easy to find alternative flours and yeast free recipes. For tonight’s dinner, for example, you could try a spelt pizza without yeast and fresh vegetables.

Let’s take care of ourselves!

The recipe

Ingredients for 4 people:

  • 500 g spelt flour;
  • 300 ml warm water;
  • 3 tea spoons of extra virgin olive oil;
  • 2 tea spoons of baking soda;
  • A pinch of salt;
  • 2 courgettes – roundly cut;
  • 2 carrot- roughly cut;
  • 200 g mushrooms –cut in 4 parts;
  • 2 garlic cloves – chopped;
  • Just enough rosemary.

Method:

  1. On a baking pan covered with baking paper, place the chopped vegetables, spread garlic, onion, fresh rosemary, pepper, a tablespoon of olive oil, 2 pinches of salt and mix;
  2. Bake for about 25 minutes at 180°;
  3. Pour warm water into a bowl, baking soda, 2 pinches of salt and stir;
  4. Add the flour and start kneading. Turn the dough on a lightly floured surface, add a tablespoon of oil and knead for at least 10 minutes;
  5. Create a dough ball and put it to rise into a large bowl in a dry place for 20 minutes;
  6. Divide the dough into smaller balls and with the help of a rolling pin, stretch out them;
  7. Put the pizza base into a lightly oiled baking paper;
  8. Bake for 15 minutes in the oven at 180°;
  9. Stuff pizza with grilled vegetables which you can previously cooked.

My advice:

  • If you want a taste alike pizza you can use instead of vegetables, tomato and vegan mozzarella cheese;
  • This pizza base is great as starter, and it is delicious if stuffed with fresh and mixed salad.

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Vegan Basil Meatballs

Vegan Basil Meatballs

This morning I had a work date in the heart of Dalston. I think you have to find time, sooner or later, to visit Harvest, a café and organic food shop, overall my favourite. I recommend to stop here for a snack (there is a great and wide vegan choice) to quench your thirst with fresh juice while making a healthy and balanced food shopping!

Some mornings I stop to Harvest with my pc and I ask for a vegetable extract. I sit at the usual place, near the big window where you can watch the street and start your work. Sometimes I direct my glance outside the window and the scenery is always different: there are those who walk with a dreamy walk; those who cry; those who argue; those who are totally drunk at 10 in the morning; those who are running to take the bus; those who are sad, or those whose smile is infectious… So many people, so many stories in one way…

I come back home satisfied for my purchases, and with a great desire to go in my kitchen and start cooking what I had in my mind: vegan basil meatballs and tofu, a mix of freshness and goodness. At least vegan meatballs don’t call many ingredients, it is a dish that can be a good alternative to pasta, and reminds the flavour of Italian “gnocchi” (dumplings). I served them with a traditional tomato sauce and cooked for about 20 min, the I added traditional ingredients: garlic, extra virgin olive oil, organic tomato sauce, a few basil leaves and a pinch of salt.

The Recipe.

Ingredients for 2-3 people:

  • 200 g fresh basil;
  • 50 g spinach;
  • 2 medium size potatoes – boiled, peeled, and chopped;
  • 100 g tofu;
  • 4 table spoon whole wheat bread crumbs;
  • 20 g potato starch;
  • 20 g of durum wheat flour;
  • 1 onion-chopped;
  • 8 g extra virgin olive oil;
  • Some fennel seeds;
  • Just enough pepper;
  • Just enough salt.

Method:

  1. Fill a sauce pan with water that you normally use to cook pasta over a medium heat. When water boils add salt. (We cook meatballs with the same cooking method of pasta);
  2. Meanwhile, in a kitchen mixer add basil, spinach, tofu (try to eliminate all the water in its package) potatoes, onion, olive oil and blend them all;
  3. Put the mixture in a large bowl and add the other ingredients: durum wheat flour, potato starch, bread crumbles, fennel seeds, pepper, salt. Combine them together with your hands until the mixture is smooth, similar to that of the dumplings. If the mixture is soft, add breadcrumbs until you get the right consistency;
  4. Make small meatballs;
  5. Put a drop of oil in boiling water and add the meatballs;
  6. Cook for about 7 minutes;
  7. Switch off the heat and drain the pot into a colander. Pour the meatballs in a pan with the sauce you have previously prepared and cook for about 2 minutes;
  8. Serve warm with lots of tomato sauce

Harvest (London)

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Mushroom Risotto & The Smiths

Mushroom Risotto & The Smiths

 I completely love rock music (and all its derivatives!). In my opinion, it’s just perfect to listen to it in every moment of the day, especially at dinner. This kind of music really evokes all sorts of emotions so I like to associate it with other sensory experiences, such as food.

Today,  I’m going to propose an authentic Italian-style light risotto recipe that is ideal if it is shared with your friends and together with a good glass of wine.

 INGREDIENTS FOR 5 PEOPLE

300 g finely chopped mushrooms

400 g “Arborio” type rice

1 L vegetable broth

1 minced onion

Just enough pepper and salt

2 tea spoons minced sage

Extra virgin olive oil

Curcuma powder

DIRECTIONS

In a saucepan, warm the broth over low heat.

In another saucepan, put some olive oil and minced onion and let it golden blending it ceaselessly with a spoon.

Add mushrooms and stir them for 7-8 minutes. Cook them until soft. Remove mushrooms and their liquid. Pour minced sage and then quickly add rice. Stir it well and don’t forget to bleed it continuously.

When the rice has taken on a pale, golden color add two wooden spoon vegetable broth. Stir constantly until broth is fully absorbed. Continue adding broth at a time, stirring continuously, until the liquid is absorbed and the rice is “al dente” or fully cooked, about 15-20 minutes. Pour some salt, if necessary. Try risotto before to add it.

Remove the risotto from the eat and leave it for few minutes in the pot. If you like it, season it with a  handful of baby onion, curcuma powder and a flush of olive oil.

 

RECOMMENDED SONG FOR THIS DISH….

 The Smiths  BigMouth Strikes Again

 I love their songs. The Smiths were born in Manchester, in 1982 and they became very popular during the 80’s as an alternative rock band.

They released in 1987.

Their frontman, Morrissey, is long time a vegan activist, so I strongly support him for his choice….

Enjoy your dinner!