Blueberry Crumble


blueberry-nut-oat crumble (1 of 1)

 

I sometimes forget how it was that I jumped into this (healthy, plant based)cooking boat. The other day someone asked me and it brought back a bunch of memories. Although I’ve always enjoy cooking and since my teenage years toyed with the idea of not eating meat, it wasn’t until I first expected a baby that began to read about foods and health. Back in 1992 in Holland vegetarianism and health foods was still in quite a primitive state, but when visiting the American Book Center in Amsterdam I would always come home with a book related to foods in some way(Diet for a New Planet by Robbins and Diet for a Small Planet by Francis More Lappe among others). As I remember before switching definitively to plant foods I used to make a killer (no pun intended) lamb masala which my husband loved. One day after having decided to not eat meat I had the brilliant idea to go ahead and substitute the lamb for tofu…..and what a sad disaster that was! It really did taste horrible or worse yet completely bland. My husband politely ate it all and proceeded to ask (almost cry): “can we just eat meat again?” Insecurity overcame me, but didn’t completely beat me. Lo and behold the next day I received a package from the U.S from a dear friend Ellen who lived in Ithaca, the home of the Moosewood restaurants, containing almost all the Moosewood books available at the time. These books opened up a new world for me, they were my bible, security blanket as well as a key to freeing me up to learn how to cook with vegetables without feeling like a boring freak. After those books came the Kripalu cookbook and many others, over 275 to be precise. I don’t seem to get done collecting cooking books, and don’t have any plans to stop in the near future since it seems that cooking plants is becoming more and more delicious, beautiful and creative by the day and I can’t just walk into a book shop without yet another beautiful book. By this point I don’t usually follow recipes anymore (sometimes I do), but I read them like novels and admire the pictures just like I look at the great Dutch painting masters (okay almost).

This Blueberry Crumble was inspired by one of those beautiful books which I just couldn’t leave in the shop: Green Kitchen Stories. On page 37 of that lovely book (oh, I have the Dutch version so in English it will probably be on another page) you can find the original recipe. My crumble was a result of a quick scanning of the recipe and my pantry and it worked beautifully.

 

My Crumble

3 cups of fresh or frozen blueberries (I used frozen)
2 cups oat flakes
1 tsp baking powder
a pinch of salt
2 cups of the milk of your choice (I had hazelnut/pecan homemade milk)
3 tbs chia seeds
2 tbs linseeds
vanilla
1/4 cup liquid sweetener (I had honey)
1 tbs coconut oil
1 cup hazelnuts
1/2 pecan

-mix oat flakes and baking powder
-in another bowl mix milk, seeds and vanilla
-in another small bowl mix nuts, coconut oil and sweetener
-put the blueberries in a baking pan and cover with the oat flake mix
-pour the milk and seed mix on top of oats and berries
-spread the nut, oil and sweetener mix on top of everything
-bake in a preheated oven at 190* for about 30 minutes

drizzle with coconut milk and a bit more sweetener if desired!

 

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Home Made Pasta and Semolina Cake

Pasta
IMG_2387If I told you that making pasta is easy, that it takes very little time and ingredients and that you don’t need a single machine to make it would you believe me? Well you don’t have to. Here is the deal, you take flour, salt and water and you make a dough that sticks together and is easy to knead. You form a ball, and wrap it in plastic or put it under an upside down bowl. Let it rest for an hour or less if you don’t have that much time and then roll it out using a rolling pin. Cut it in the shape you would like and set it on a clean and dry kitchen towel to dry. You can also hang it on a wooden stick. After you are done rolling and cutting you can either let it dry a bit or cook it right away in a large pan of boiling water with a pinch of salt and a tablespoon of olive oil until al dente. Make sure that the sauce is already done so that your pasta doesn’t have to wait for the sauce.

This is a very easy, not very messy and it tastes a zillion times better than anything store bought.
Try mixing different sorts of flours. For the pasta in the picture I used white spelt and semolina. Don’t be concerned with measurements, for more pasta use more flour and water and for less pasta less. It works!
Besides creating delicious pasta this is a beautifully artistic activity, and just like with bread it connects you with your food in a very basic way.

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Yesterday I was going to make Baklava, but I didn’t have filo. My husband volunteered to go to the store and buy some, but in the time he was gone I made this Semolina Almond Orange Cake with the ingredients I had at home. It came out really well, but it was even better today, when the orange syrup had been absorbed into the cake and the tastes had blended.

Semolina Almond Orange Cake

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Semolina Almond Orange Cake
3/4 c. almond flour
1 c. semolina
1 c. white flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. olive oil
1/2 rice syrup
8 tbs. sucanat
the rasp of one orange
1/4 soy yogurt
1/2 c. soy milk

Syrup

3/4 c. rice syrup or honey
the juice of one orange
a handful of peeled pistachios
a handful of walnuts
a handful of raisins
1 tbs. rose water

-mix the dry ingredients in a bowl
-mix the wet ingredients in another bowl
-add the wet ingredients to the dry ingredients
-pour batter in a round cake pan, in which the bottom has been covered with wax paper and the sides have been oiled
-bake for about 30 minutes at 175* centigrades
-in the mean time put all the syrup ingredients in a small pan and bring them to a boil.
-after the cake is done make tiny wholes tooth pick or sate stick and pour the syrup with the nuts and raisins
-let it cool completely

 

Pearl Couscous

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I am really into one dish meals lately, which I think must have to do with my very, very busy life at the moment. For this year’s new years resolution I am committing to not abandoning the things that I really enjoy doing because of being caught in the routine of daily life. Cooking is one of those things I really enjoy doing, but in order to do that I can’t always expect myself to be making fancy dinners requiring lots of time. So yes, I am excited about rediscovering the beauty in the simplicity of simple meals. Pilafs and one pan meals which include grains, beans and veggies are great at doing this job. They are not only nutritious, uncomplicated and delicious but also beautiful to look at.

After wondering around the biggest outdoor market in Amsterdam last Saturday, I came home with lots of treats which I can’t buy in my neighborhood market. One of these treats is Pearl Couscous, otherwise known as Israeli Couscous or Ptitim. For those who are not familiar with it, it’s made from wheat just like most couscous, but the grains are larger and chewier, something in between pasta and whole grain, which has a very appealing and light feel to it. It is quick and definitely an elegant addition to your repertoire.

Pearl Couscous Pilaf

2 3/4 cups vegetable broth(which I didn’t have) or water(I used water boiled with a couple of crushed garlic cloves, a 1/2 tsp of sea salt and a tsp. of olive oil)
2 1/4 cups pearl couscous
1 eggplant cut in small cubes, sparkled with salt
2 bell peppers cut in big pieces
1 or 2 carrots cut in smallish cubes
3 cups of cooked chickpeas (can use canned)
a handful of chopped kale
a handful of roasted pine nuts

-roast the eggplant, peppers and carrots in the oven at 230* C. until the veggies are done
-in the mean time cook the couscous in the boiling hot broth(or water), simmer for about 12 minutes until the grains are cooked but not overcooked(they shouldn’t stick to each other.
-when the couscous and the vegetable are done, mix it all in an attractive serving dish
-add the kale and chickpeas and stir in the dressing and serve.

Dressing:
the juice of 1/2 lemon
3 Tbs. shoyu
1 Tbs. olive oil
1/2 tsp. harissa(or to taste)
1/2 tsp. powder cumin

-stir everything together in a small cup or bowl

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Real Food

Buckwheat Pilaf

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I love when food looks like food, when it doesn’t pretend to be something else, when it is not ornamented with weird contraptions, when the end product is clearly traceable to its original source, when it smells like it was cooked by people, when the process is not hidden, when it is art not because it has “make-up” on but because it is so beautiful, natural, colorful, delicious, nourishing and satisfying that it fills me with a sense of wonder for the transformative power and imagination that we people have to keep ourselves alive with the wonderful and pure products that nature so abundantly provides us with.
Here are two very, very simple dishes I made this week, which I thought were so simple and attractive that there were worth sharing

Buckwheat Pilaf
2 cups of buckwheat rinsed
2 1/4 cups water
2 tbs. olive oil
1 onion cut in small cubes
2 or 3 garlic cloves minced
1 large carrot diced
1 cube of vegetable bouillon
1 tsp. turmeric powder
a pinch of saffron
a handful of currants
a handful of roasted pine nuts

-in a deep pan warm the olive oil
-add the garlic, stir and quickly after add the onion
-stir a bit at medium fire
-add the carrots, the vegetable bouillon cube(crumbled), the turmeric and the saffron
-saute a bit, then add the buckwheat
-saute a bit more and add the water and a pinch of salt
-bring to a boil, lower the heat and place a flame deflector under the pan
-cook covered for about 20 minutes until the liquid has been absorbed and the buckwheat is cooked
-turn off fire
-add the currants and pine nuts and mix gently with a fork
-garnish with lots of parsley and tomatoes chopped in small cubes
-serve with a salad and a nice glass of white wine

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Potato Mash with Mushroom Garnish

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Mashed Potatoes with Mushroom Garnish

a buch of potatoes
olive oil
sea salt
4 cups of sliced or chopped mushrooms
2 cloves of garlic minced
1/4 cup soy milk

-boil the potatoes until they are soft
-get rid of the cooking water and pure the potatoes with a hand blender, adding salt and a generous(reasonably generous) amount of olive oil and about a tsp. of salt to create a very smooth puree
-put puree in a baking form, make it flat and smooth and drizzle with a bit of olive oil, and soy milk
-sprinkle with black pepper
-bake at 200* c. for about 15 minutes or until it begins to get a nice toasty color on top
-take out of the oven and sprinkle the sautéed mushrooms on top

Mushrooms
-saute the mushrooms with the garlic and olive oil until the liquid has disappeared and they have become quite dry.

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The Onion Pie

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Yes I am still alive, and realizing how much I miss my blog!

I won’t go into all the gory details of my hectic life, but I will tell you that we had a great Oktoberfest way back in october. This fall I have tasted the best apples ever, which I picked up off the ground of my friend Caroline’s drive way in some little village near Oxford.

Teaching school kids is an all consuming activity, which unfortunately keeps me from indulging in this totally wonderful process of cooking. Nevertheless even my school kids can’t escape my cooking frenzy and I have them writing a cook book in English(they are all Dutch).

This time I am bringing you an onion pie, and I know it will make you forgive my absence, since it is so delicious and easy to make.

The Onion Pie

2 cups of flour(white with some whole wheat or spelt)
This time I added 1 tbs. of powdered flaxseeds1 tsp. sea salt, but this optional
1 tbs. arrowroot
1/4 cup olive oil
1/4 cup of water(or maybe a bit more if the dough is too dry)

-combine the dry ingredients in a bowl
-add the wet ingredients and form into a ball.
-on a smooth counter surface covered with a bit of wax paper, stretch the dough with a rolling pin and put it on an oven pie dish
-poke some holes with a fork and bake at 180* for about 10-15 minutes
-when it is done you can proceed to cover it with the onions

Filling

about 6 medium onions cut in thin half moons
2 tbs. olive oil
1 bay leaf
sea salt
olives for garnish
sun dried tomatoes for garnish

-warm the olive oil in a large pan and saute the onions with the sea salt and bay leaf.
-cook the onions stirring regularly and let them caramelize.
-they are ready when they become really sweet, soft and shiny
-spread the onions evenly on the baked pie crust and garnish with the olives and sun dried tomatoes if you like.

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Lady in Black

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Oh how good it feels to go back to my kitchen after days of being busy making lesson plans and grading tests for my seventh, eighth and ninth graders. Although I haven’t been as frequent with my blog posts as I had been I have not been totally neglecting my culinary obsession, since I have also been preparing and planning for the Pop-up Restaurant Amsterdam, which of course everyone has written down under October 5th in their calendars. This event will be great fun, we have very tasty dishes in the planning, great home brewed beer and a good share of live German Oktoberfest (dance) music. So please stop by if you happen to be in Amsterdam on this day.

Today’s recipe is Black Quinoa. I would really recommend that you give this mysteriously beautiful grain a try, most likely it will pleasantly surprise you. Not only is black quinoa as nutritious as its white counterpart, but it has a deliciously nutty taste and texture which is unique and perfect for pilaffs, salads and surely a bunch of other things which I am planning to discover in the future.
I opted to go easy on myself and not work too hard, actually for this recipe I didn’t work hard at all. But the result is this exotic, elegant, crunchy and super healthy tasty pilaff, which will “exotify” (as in making it exotic, I just added a new word to the English language) any meal of which it becomes part of.

Very important for the success of this dish is the fact that this morning I went to the farmer’s market and bought some succulent fresh vegetables, which made the end result embarrassingly easy, since it was merely a matter of inviting these characters to mingle with each other. You could use white or red quinoa for this dish, but really, black quinoa is worth the trip to the health food store.

Black Quinoa Pilaff
2 cups black quinoa
3 cups water
the juice of 1lemon
3 tbs olive oil
a pinch of salt
the corn kernels of 2 cobs blanched
a handful of flat leaf parsley
5 or 6 of the best pomodori you could possibly find cut in medium size pieces

-in a pan with a thick bottom cook the quinoa with water and a pinch of salt
-lower the flame when it begins to boil and use a flame deflector
-cook for about 20 minutes at low flame
-in a cup mix the lemon juice, olive oil with a pinch of salt
-place the quinoa in a dish and mix in the olive oil dressing
-add the rest of the ingredients and mix gently
-serve!

I served the black quinoa with tempeh sticks with mustard sauce, sauerkraut and lightly blanched greens

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The Cooking Angels

Sometimes one just has to let someone else do the cooking. Maybe that someone cooks so well that if one insists in doing all the cooking one would be terribly missing out on some major yumminess, or maybe the others are really good at preparing quick lunches with the ingredients that are around at moments when one has to spend hours at the computer preparing lesson plans for the impending and fast approaching school year. I will be starting a new job at a Waldorf School teaching English as a foreign language, and although I am really looking forward to it, in combination with my cooking activities it will be quite a handful. So I am very relieved to be able to count on these cooking angles with whom I share a home, to regularly lavish me with delicious wholesome treats and wonderful meals.

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Yesterday my husband made a wonderful rice dish for lunch, with fresh vegetables from the farmer’s market. He made it in such a way that the vegetables remained colourful and vibrant, but at the same time were cooked long enough to impart loads of flavour to the dish; specially the whole cherry tomatoes were a special surprise.

Farmer’s Market Veggie Rice
about 3 cups of cooked brown rice(left over is perfect)
1 or 2 onions cubed
2 cloves of garlic minced
1 large carrot cut in small pieces
1 red bell pepper cubed small
1 cup of brad beans
1 leek cut fine
about a cup of cherry tomatoes
a bunch of black olive
sea salt
pepper
paprika
2 tbs.tamari
2 tbs. mirin

-sauté the onions and garlic in a broad cooking pan with a bit of olive oil(about 2 tbs) and a pinch of salt
-add the veggies one group at the time starting with the carrots
-add the red bell peppers, the broad beans and leeks and stir a bit
-add the paprika powder and the tomatoes with a pinch of salt and cook a bit, stirring but don’t bruise the tomatoes
-add the olives and the rice, stir a bit and add the mirin and tamari
-cook at low and medium fire stirring to make it cook evenly and prevent burning
-after about 10 minutes turn off the fire and served garnished with spring

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Chocolate Banana Nutcase
210 gram mixed ground nuts (about 3 cups)
1 small cup fine polenta
1 cup cacao powder
1 3/4 cup palm sugar
2 tablespoons maca
3 tablespoons chia seeds
1 tablespoon baking powder
2 bananas well mashed
3 tablespoons coconut butter melted
1 1/2 tablespoon butter(substitute for melted coconut oil)
1/4 cup coconut milk
Zest of 1 lemon
2 tablespoon grated ginger

-combine all the dry ingredients in a bowl
-in another bowl combine all the wet ingredients including the banana
-mix the wet and dry
-prepare an oven try by covering it with baking paper
-spread the batter evenly on the tray and bake it for about 15 minutes at 180* C

My oldest daughter Ella took care of dessert today. She is a fantastic cook and great at just whipping something up out of thin air. Ella made some seriously rhapsodic brownie like things, that made us all desperate for a second piece and in some cases a third.
I got to finish my lesson plans and have a great dinner, as well as figure out what to put in my and my 12 year old daughter Anna’s lunch lunchbox, since we both have our first school day tomorrow albeit in different roles. While others were taking care of dinner I put a dish in the oven filled with sliced zucchini, eggplant, tomatoes and bell pepper, with a drizzle of olive oil and salt. I let them roast and tomorrow I will drizzle the veggies with a bit of balsamic vinegar, minced basil and some pine nuts to make delicious sandwiches.

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From Bach to Vegan Mozzarella

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Last night I saw my life as a collage, you know like those of Picasso or Braque, with bits of newspapers, musical instruments, funny faces etc. Maybe the awareness came as a result of the realisation that life is a collage. Our lives are canvasses where the bits and pieces are glued on, usually with a basic theme connecting them, overlapping, sometimes making lot of sense, sometimes seemingly arbitrary, but all in all they create some sort of cohesive and even beautiful whole.
I made dinner for a couple of friends, Claire from my time in Boston, where we played Brahms clarinet quintet together, before we had partners, children, work, vegan cooking obsessions and a whole bunch of other things. The other friend was her partner Valentina, who lives in the Netherlands and with whom I coincidentally share the vegan cooking bug.
The conversation went from Bach to vegan mozzarella(which Valentina had deliciously made) and back. We enjoyed a dinner of fried polenta with what I now call a Mushroom Nightshade Fantasy(Shady Sauce for short)as well as braised carrots, blanched spinach with pine nuts, Valentina’s mozzarella with tomato and basil and a funky dessert with smoked chipotle! I often couldn’t quite figure out where I was since I was experiencing people and things from different periods of my life in my kitchen in the Netherlands. It all became even more wacky when my now grown up cellist daughter played two movements of Bach fourth cello suite for our visitors (which I also played for my conservatory exam for my Bachelors diploma). Throughout the whole evening food was the glue for this collage; or was it music?

Shady Sauce
8 tomatoes cut in half
2 eggplants cut in small cubes and sprinkled with salt to release the water
about 6 cups of different sorts of mushrooms sliced
6 cloves of chopped garlic
olive oil
sea salt
1 tbs of Vitamix mushroom paste(or a vegetable bouillon cube)
1tbs balsamic vinegar

-first cook the tomatoes in a pan with 4 tbs. olive oil, with the cut down facing down, sprinkle with a bit of chopped garlic
-cook the tomatoes until they begin to darken and the liquid starts to get syrupy
-in a separate pan cook the eggplant in 4 tbs olive oil until they are completely soft and cooked
-in a separate pan sauté the mushrooms in 2 tbs oil and a bit of crushed garlic, until they loose their liquid
-when the vegetables are all cooked mix them in the pan with the tomato, add a bit more crushed garlic and sea salt and the tablespoon of the mushroom paste or bouillon cube. Cook until the paste is integrated into the sauce and add the balsamic vinegar
-serve warm with the polenta or rice or put on bread or on pasta or…….

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In the morning I made almond milk and saved the pulp, for which I didn’t have any particular plan. However before starting dinner I got the idea of making some kind of flat bread with it, as a sort of appetizer. It turned out really well, although if I made it again as an appetizer I would put half of the sweetener.

Almond Pulp Spelt Flat Bread
-mix the dry ingredients
-mix wet ingredients
-combine wet ingredients with the almond pulp
-combine almond pulp mixture with wet ingredients and add seeds or nuts of choice, I chose hemp seeds this time, but you can also add anise seeds
-mix well and pat it down evenly on a cookie sheet that has been covered with wax paper
-bake for about 15 min. in a preheated oven at 180* C

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Mango Coconut Chia Pudding with Smoked Chipotle
11/2 cup coconut milk
1 cup almond milk
2 mangoes cut in small pieces
juice of 1 orange
1/4 cup chia seeds
liquid sweetener to taste(I use honey)
cardamon, cinnamon to taste
1 tsp turmeric
a tiny bit smoked chipotle (or chilli pepper)
tomato jam (or any other jam you have around)
minced mint

-blend the milks with the mango and orange juice
-add the spices and sweetener and blend again(I used a hand blender)
-add the chia seeds and mix well
-add the chipotle
-put into 6 individual serving cups and place a tsp of tomato jam on top of each pudding cup
-garnish wit freshly minced mint
-put it in the freezer for about one hour
-serve

Veggie Pie with Sumac

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Early this morning my oldest daughter was laying on the kitchen floor quietly doing Alexander Technique exercises while listening to the string trio version of Bach’s Goldberg Variations. If something is going to put me in a peaceful, creative mood is that piece. I had bought a bunch of zucchini thinking about continuing my experiments with jams and canning, but I woke up with the pie bug and got excited about making a savoury one which would taste fresh and not too baked(whatever that means!).
I hope that you all are aware of how easy it is to make a pie, because it really is! Once you have the basic measurements for a dough the rest is play, and if you turn on the Goldberg Variations, or any other Bach, ideas and inner peace will come your way while you cook. You can use the basic measurements and ingredients in this pie crust for all sorts of pies, sweet or savoury.You can add nuts, sweeteners, seeds, herbs, spices or pretty much whatever tickles your fancy, and it will work. This time I wanted a pie in which the vegetables would still feel alive and crunchy to counter balance the “bakiness” of the crust, unlike most quiches.

The combination of the fresh vegetables and the baked “buttery” crust was really sexy. The only vegetables I briefly sautéd were the zucchini and red bell peppers, the rest was all raw. I used agar to make it all hold together, which I have never used in savoury dishes, except long ago for an aspic which nobody liked including myself. After the pie was done for some reason I felt a bit insecure about what the rest of crew would think of it, so I didn’t advertise it at all, just left it there on the kitchen counter , but within less than a half an hour it was completely gone. I think that this combination of a semi raw vegetable pie is something I will be playing with again, since I really love pies, but often consider them on the heavy, overly cooked, greasy, not fresh side, this way however I feel that I can have my pie and eat it.

Crust:
2 cups spelt flour
1 tsp sea salt
1/4 cup coconut oil
1/4 cup cold water

Filling:
2 zucchinis cut in smallish cubes
2 tbs olive oil
1/2 red bell pepper cut in cubes
3 cloves of garlic crushed and minced
a bunch of chives
a couple of oregano sprigs
a couple of basil leaves
2 cups of cashew milk(it can be any other milk)
a couple of drops of lemon juice
a pinch of saffron
1 tbs agar agar
3 tbs chia seeds
2 tomatoes seeded and cubed
a handful of spinach roughly minced

Crust:
-make the crust, mix the flour and salt and add the coconut oil
-work with a fork until it looks like wet sand the add the water and form a ball
-wrap in plastic and refrigerate for about 10 minutes
-stretch out the dough on a sheet of baking paper with the help of a rolling pin
-transfer to a pie dish and bake for about 15 minutes in a. Preheated oven at 180* c

Filling:
-in a wide pan sauté garlic and add zucchini and a pinch of salt
-add red peppers and stir
-add some of the oregano and basil and stir

-in a sauce pan heat up the milk and add a pinch of salt and a couple of drops of lemon juice
-add the saffron and a minced garlic clove
-when is very hot add the agar powder and stir well, turn off fire when it begins to thicken

Putting it Together:
-when the crust is done fill with the cooked zucchini and add the tomatoes and spinach as well as the rest of the herbs and the chia seeds
-pour the agar milk on the veggies and sprinkle with sumac
-wait until it sets a bit before cutting

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Seafood Spelt Pasta

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Since coming back from Italy I have been screaming about how fed up I am with pasta, but here I am again with yet another pasta recipe. This one however doesn’t use refined wheat pasta, which is what totally got to me during the holidays. Spelt is an old grain similar to wheat which fortunately hasn’t been ruined by the agricultural business. Just like wheat spelt contains gluten, but because the inherent make-up of spelt remains intact, many people who have develop intolerances for wheat can tolerate spelt. Those people don’t have celiac but have an intolerance to the product that has resulted from the agribusiness’s tampering with wheat in an attempt to creat a higher-yielding crop.
It is really too bad that wheat, a product which is such an integral part of the Western cooking tradition has been ruined to the extent that it has, and that it makes so many people very sick, sometimes without them even knowing that wheat is the culprit.

Ever since I became aware of the power of modern wheat to cause so many health problems, our family changed from wheat to spelt for most of our baking and pastas. Even though we are not completely wheat free, these changes seem to have helped us tremendously.

This pasta recipe was the result of having to make a quick early dinner for my two youngest, not seaweed loving kids, with the few ingredients I had around and no time to go to the shop. The dish has a subtle fresh fish taste, in the direction of mussels(for those of you who would consider this a plus). This may be a good way of using all that dry seaweed you have sitting around your pantry without offending anybody.

a package of spelt pasta
1 1/2 zucchini cut in medium dice
5 medium tomatoes peeled and roughly chopped
1 red bell pepper diced
4 cloves of garlic finely chopped
a handful of dried hiziki
3 tbs dried instant wakame
2 tbs olive oil
a big handful of leaf parsley
2 tbs of chipotle in adobo
2 extra cloves of garlic
1 tbs olive oil extra
1 tsp balsamic vinegar

-cook the spelt pasta
-soak the hiziki and the wakame separately
-in a broad pan heat the olive oil and add the zucchini
-stir a bit and add a pinch of salt
-after 5 minutes add the red pepper and stir
-add the tomatoes and cook until the liquid begins to thicken and then add the garlic and the sea vegetables
-cook a bit longer, about 5 minutes
-in the mean time put the extra garlic, extra olive oil, chipotle and parsley in a mortar and stamp it a bit(it doesn’t need to be a paste, just enough to blend the flavors
-add pasta to the cooked veggies and give it a good stir, then add parsley mixture
-after 1 or 2 minutes turn of fire
-drizzle with balsamic vinegar
-serve