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Since we have three little kids, it’s hard to go out in the evening. So, I learned to make some gourmet foods at home. Flatbread is one of those foods. The best part about this recipe ( taken from here) is that the bread is easy to make and is gluten-free. Then, you can put whatever you want on top and tell the kids it’s pizza. I like bell peppers, sundried tomato spread, portobello mushrooms, chunks of tofu, onions, tomatoes, zucchinis to top my flatbread…I sometimes put a bit of goat cheese on top and sometimes I forego the cheese altogether and the dish still tastes amazing. The recipe here is a suggestion. Make the basic flatbread and put whatever you want on top. After the bread is made, don’t forget to top it off with arugula leaves, some salt and olive oil.

I also like to quintuple this recipe and freeze the unused portions in ziploc bags. Whenever I need dinner, I thaw some flatbread dough, roll it out and put something on top. Then I bake the flatbread for 10-20 minutes and dinner is ready!

note: you can use 1 egg instead of the psyllium husk


– 1 cup quinoa flour

-1/2 -1 tsp salt

-1 tbls psyllium husk

-3/4 cup (2 dl) water

Preheat oven to 200 Celsius (400 F).

Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper.


4 tbsp. pesto sauce

1 bell pepper, thinly sliced

1 zucchini, thinly sliced

1/2 medium onion, thinly sliced

1 tomato, thinly sliced

1/3 cup soft goat cheese, crumbled

Arugula leaves, salt, pepper,olive oil

Spread the pesto sauce on top of the flatbread and put all of the veggies on top of the sauce.sprinkle some goat cheese over the veggies and bake at 425 degrees F for 10-15minutes. Take out of the oven and generously put arugula leaves on top. Put salt and pepper to taste.


The recipe for this yummy and easy casserole was shared with me by my Russian friend Tania. I changed a thing or two, keeping the basic idea still the same:  it’s the simplest vegetable casserole ever! Use the vegetables I put in the recipe, or take whatever you have left over in the fridge. Tania did not use tomatoes or potatoes, but she did use cauliflower in her recipe. She also used butter and parmesan cheese, mixed with pine nuts. You can use feta cheese, like I am suggesting, or try goat cheese or tofu, fried with Bragg’s.


2 small zucchinis, sliced

6  medium tomatoes, chopped

1 medium eggplant, sliced very thinly

1 medium onion, sliced

4 grated carrots

4 medium potatoes,peeled and sliced

Feta cheese or goat feta, crumbled, 2 cups

Olive oil, 1/4 + 4 tbsp. for sauteeing onions+ 1 tsp. for oiling the baking dish

Basil leaves, diced, or dry basil, 4 tsp.

Sea salt, 2 tsp. for eggplant and more to taste

Garlic, 4 cloves

Preheat the oven to 375 degrees F.  Lightly oil a baking casserole dish.

Sautee the onion in 4 tbsp. of olive oil in a frying pan, until it becomes translucent, for about 3 minutes.  Put the potato slices in a pot with 1/4 cup of olive oil and 2 cups of water. Bring to a boil, cover the lid, lower the flame and let simmer for about 5 minutes. Cover the eggplant slices with sea salt ( put them on  a plate first) and let stand for about 2-3 minutes, until you see juice appearing on top of eggplant slices. Salt draws the bitterness out of the eggplant. Wash the egplant slices and put them on the bottom of the baking dish. Place the onions on top of the eggplant. Place the potato slices on top of the onions. Arrange tomatoes on top. Using garlic press, squeeze 2 garlic cloves on top of the tomatoes. Sprinkle with 1/2 the basil. Crumble 1/2 of the amount of feta cheese. Arrange zucchini slices on top of the cheese. Place  grated carrots on top of the zucchini. Top off with the remaining tomatoes, garlic and basil. Add paprika, if you wish. Sprinkle with  the remaining feta cheese. Bake for about 40 minutes.

This raw vegan cheese can be used for five days (if kept in the fridge.) Right away, the consistency should be soft and ricotta-like, but if you continue the process (putting the “cheese” in the cloth bag and letting it sit under a weight,) the “cheese” would become harder. If you want to make a soft “cheese,” put it in the refrigerator right after you blend the ingredients.

For a simple dish, cut a zucchini in spaghetti-like strips, add some chopped tomatoes, fresh basil, olive oil, garlic, paprika and this “cheese.”


Almonds, soaked in water overnight  1 cup
Cashews, soaked overnight  1 cup

1/2 tsp  salt

optional: four garlic cloves, minced

Put all of the ingredients in the blender, add water to cover. Blend all of the ingredients until smooth. Put the mixture into a nut milk bag and hang over a bowl or a pot overnight. In the morning, put the bag on a cutting board with another cutting board on top. Put weight on top (I use three thick books.) Pour the draining liquid out periodically. The “cheese” is ready for the fridge! Refrigerate the “cheese” for an hour or so.

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