You are currently browsing the tag archive for the ‘onion’ tag.

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

Flatbread:

– 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.

Topping

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.

Advertisements

My husband loves tomato soup. I love to cook fast. Here’s our compromise:

 

 

 

Ingredients:

8 medium tomatoes

1 pot of boiling water

1 onion, chopped

1/4 cup olive oil

4 garlic cloves, diced

salt, pepper to taste

Basil leaves for garnish, croutons for garnish

Put the tomatoes in the boiling water, until their skins crack. Put the tomatoes on the strainer and peel the skins off.  Chop or blend the tomatoes and put them in a large pot. On a frying pan, sautee the onion in the olive oil for about 2-3 mins, until translucent. Add the onion to the pot with tomatoes. Cover with enough cold water, so there is about 1/2 inch-1 inch of water over the tomato-onion mix. Bring to a boil and let simmer for about 10 minutes, until the soup looks homogeneous. Add the garlic. Taste and add salt, pepper and more olive oil, if desired. Serve with (optional) croutons, parmesan cheese and/or basil leaves.

 

I love Caesar salad, but am not a fan of the creamy, heavy anchovy-rich dressing and the parmesan cheese on top. The web is full of vegan raw caesar dressings: I tried a few and eventually came up with this one. I think it tastes great.  I like to take some sprouted bread, cut it into little pieces, drizzle olive oil on it and bake it in the oven for croutons. I also like to make my Caesar a little bit more fun than just the Romaine lettuce in a bowl, so I add things like cherry tomatoes, celery slices, chopped onions or grated carrots. Chickpeas, cubed tofu or almond slices taste well in this salad and also add protein.

Let me know your thoughts.

Ingredients:

1/2 cup soaked almonds

1 tsp tahini

2 stalks of celery

1/4 onion, chopped

1 garlic clove

2 tbsp olive oil

juice 1/2 of a lemon

4 tbsp water (or more, depending on the desired consistency)

1 tsp kelp granules (optional, but good for recreating the anchovy taste)

salt, pepper to taste

Put everything in a blender and process until smooth.

Image credit: Rose

%d bloggers like this: