Vegetarian Almost

I am an almost vegetarian on a quest to make my diet healthier and more plant based for health reasons. I just completed a month of mostly lacto-ovo vegetarianism it was pretty successful. My aim right now is to remain vegetarian for the rest of the month. Then take it from there in November. I might visit the option of pescetarian, but I'm not fully certain as yet. Is 100% lacto-ovo veg in my future? I guess I'll just have to keep tuning in to find out where this journey leads. Vegetarian recipes, information and resources can be found here. I'd appreciate positive advice and support! The blog is currently in transition, but should be completely finished by November 1. The new link will be: Almost Vegetarian

Feel free to drop me a line.

Almostvegetarian7.gmail.com

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chatterandmash: Vegetarian Mini Pizza Makes around 8 – 10 small pizzas (5-inch) or 1 large As we mentioned above you can use almost anything as topping, we have only written some suggestions. We marinate the zucchini and eggplant and make a proper tomato sauce ourselves, if you want to make it easier for yourself you can buy these things pre-maid in the supermarket. Dough:1 cup lukewarm water 2 tsp instant dry yeast 2 tsp sea salt 2 1/2 cup spelt flour (we used light) 2 tbsp olive oil Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained)a pinch of dried chili 1 1/2 cup of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper Topping:4 pre boiled potatoes250 g marinated artichoke hearts100 g kalamata olives1 zuchini (marinated)1 eggplant (marinated)4 brown mushrooms, cut in quarters1/4 fennel, thin slices300 g small tomatoes2 small spring onions, divided in half1/2 broccoli100 g goat cheesesalt & black pepperfresh aragula, put it on after the pizza has been in the oven Making the dough: Pour warm water in a medium size bowl. Add salt and yeast and stir around. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours. Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute  for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid. Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Spelt flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Another trick is to roll them out directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan. Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh aragula, salt and freshly grounded pepper. Serve immediately. (via Green Kitchen Stories » Vegetarian Mini Pizza della Sicilia)

chatterandmash:

Vegetarian Mini Pizza
Makes around 8 – 10 small pizzas (5-inch) or 1 large

As we mentioned above you can use almost anything as topping, we have only written some suggestions. We marinate the zucchini and eggplant and make a proper tomato sauce ourselves, if you want to make it easier for yourself you can buy these things pre-maid in the supermarket.

Dough:
1 cup lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
2 1/2 cup spelt flour (we used light)
2 tbsp olive oil

Tomato sauce:
1 tbsp olive oil
1 onion, chopped
1 clove garlic
2 tbsp capers (drained)
a pinch of dried chili
1 1/2 cup of canned tomatoes
1 tbsp fresh or 1 tsp dried oregano
salt & black pepper

Topping:
4 pre boiled potatoes
250 g marinated artichoke hearts
100 g kalamata olives
1 zuchini (marinated)
1 eggplant (marinated)
4 brown mushrooms, cut in quarters
1/4 fennel, thin slices
300 g small tomatoes
2 small spring onions, divided in half
1/2 broccoli100 g goat cheese
salt & black pepper
fresh aragula, put it on after the pizza has been in the oven

Making the dough: Pour warm water in a medium size bowl. Add salt and yeast and stir around. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.

Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute  for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.

Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper. Spelt flour doesn’t stretch as good as wheat flour but if you work carefully and flatten it with the palm of your hand you will get it right. Another trick is to roll them out directly on the parchment paper with a slightly floured rolling pin and then just move the parchment paper to the baking pan.

Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh aragula, salt and freshly grounded pepper. Serve immediately.

(via Green Kitchen Stories » Vegetarian Mini Pizza della Sicilia)

#vegetarian  #pizza  #sauce  #vegetables  #recipe  #recipe  #tomatos  #mushrooms  #potatos  #eggplant  #artichoke  #capers  #olive oil  
7 months ago on October 19, 2011 at 09:21pm with 44 notes
Via greenkitchenstories.com
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