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Gluten free Focaccia (vegan gum-free)

focaccia vegetarian recipes

Gluten free Focaccia (vegan gum-free)

November 22 2021 Vegan Richa 

Gluten free Focaccia (vegan gum-free)Skip the dinner rolls and. make this easy Gluten free Focaccia made with almond flour, oat flour, and potato starch. Topped with herbs, garlic, and olive oil, it makes for the perfect side for soups and salads. Gum-free & vegan. Try this easy recipe for Gluten Free Focaccia Try this easy recipe for gluten free focaccia topped with olive oil, garlic and rosemary. An easy Italian bread that is the perfect side along with a salad or a bowl of soup. Gum-free, dairy-free, eggless and vegan. Traditional Italian Focaccia is both chewy and crispy in texture. The top and bottom of the bread are crispy thanks to a layer of olive oil we apply to the top, and the inside of the bread should have a squishy and airy texture. To achieve this with a gluten-free flour blend, I use a blend of oat flour, almond flour, and potato starch and not only add yeast but also some baking powder and club soda for creation. More Gluten free bread recipes from the blog - Gf Dinner rolls  - GF burger buns - Yeast Free GF Lentil Sandwich Bread - Sweet potato flatbread - GF Pizza crust. For regular with gluten rolls, see these 100% Whole Grain Rolls., or these white Dinner Rolls.Continue reading: Gluten free Focaccia (vegan gum-free)The post Gluten free Focaccia (vegan gum-free) appeared first on Vegan Richa.

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

Vegan Rosemary, Basil And Tomato Focaccia Bread

September 28 2017 Happy Cow veggie blog 

Doesn’t this bread look absolutely devine? The Avant Garde Vegan has done it again with this new recipe video showing how to make a delicious focaccia bursting with flavors. Rosemary, basil, tomatoes, olives, chilli flakes….an amazing combination of toppings. Gaz stresses that you can be as creative as you want when selecting your own toppings though, as that is part of the beauty of making bread! The possibilities are literally endless. After you watch this video we know you will be as inspired as we are to run to your kitchen and create some amazing focaccia bread of your very own. Nothing better than the smell of fresh bread baking right?? Read the full recipe here. The post Vegan Rosemary, Basil And Tomato Focaccia Bread appeared first on The Veggie Blog.

Pizza Dough

September 24 2016 Vegan Dad 

Pizza Dough Every Saturday we have pizza and watch a movie. Needless to say, I have made a lot of pizza dough in my day. For years I have made fairly wet doughs (Neapolitan, focaccia, New York, etc.) which produce thin and crispy crusts with some chewiness when baked on a hot stone. More recently the kids have been asking for a thicker crust and I was happy to oblige. I wasnt happy with recipes I found since they tended towards the dense and stodgy, so I made my own recipe. This crust is thicker (and can handle a truck load of toppings) but is still crispy and chewy. The cold ferment imparts great flavour which is the most important thing of all. INGREDIENTS Makes six 10 crusts - 6.5 oz semolina flour - 14 oz bread flour - 13 oz all purpose flour - 2 tbsp sugar - 2 tsp salt - 1 tbsp instant yeast - 4 oz oil - 13 fl oz cold water - 6 oz cold water METHOD 1. Add all ingredients to a mixer bowl and bring together into a rough dough with a dough hook. Let dough rest for 5 minutes, then knead with the dough hook for 5-7 minutes, or until dough is smooth and slightly tacky (but not sticky). Add more flour or water as needed. 2. Turn dough out onto an oiled baking sheet. Divided into six equal pieces and shape into balls. 3. Mist with oil, cover well with plastic wrap, and place sheet in the fridge over night. 4. On baking day, take the dough out of the fridge at least two hours before you want to start baking. Reshape the balls and leave to rise in a warm place. The dough is ready to shape when it is warm and has risen. 5. Preheat your baking stone in a 450 degree oven. 6. Lightly spray six separate pieces of baking parchment with oil (you can reuse these from week to week). With your fingertips, spread the dough into a 10 circle, creating a ridge on the outside if you want. Let the dough rise, uncovered, for another 30 minutes. 7. Top with whatever suits you, and bake until crust is golden and cheese is melted (about 8-10 minutes), removing the parchment once the crust swells and begins to firm up.

Travel Notes: Italy

November 6 2014 Golubka Kitchen 

Travel Notes: Italy It’s been a long time since we’ve done the last Travel Notes! This one is very special and close to my heart. Recently, I was invited to TBDI 2014, a travel and blogging related conference in Italy. I’m not normally the conference type, but couldn’t refuse this opportunity to visit one of the most beautiful places on earth. I left Paloma and her papa at home, promising to send photos of my every step. I had no idea what to expect, but luckily it turned out to be an amazing experience, and I am very grateful to the hosts for the invitation. The conference hosts put us up in a beautiful historic hotel in Cesenatico, an Adriatic sea side town in the Emilia-Romagna region, right next to a charming port canal surveyed and drawn by Leonardo da Vinci. The organization of the conference was great, I met many interesting people and the energy of the whole event (which was gigantic) was truly contagious. We were very well fed – I was generally amazed at the consistent freshness of the food anywhere we visited. It seemed as if I was the only attendee who wasn’t fluent in Italian, even the Americans I met were completely Italianised. My lack of language skills didn’t prevent me from enjoying every minute of the time spent there. The conference presented many business and personal opportunities, but best of all, I met the wonderful ladies who introduced me to the region of Abruzzo. Anna and our food and wine cluster leader Emiliana both live in Abruzzo and promote local food and traditions. I was so taken by their stories that I decided to spend a few days in the mountains of Abruzzo after the conference. After much strategizing, a friend of mine and I worked out quite an extensive travel plan, which involved several train rides, renting a car and hiking in the mountains. I decided to leave my camera in the safety of home and let my phone do all the work. We had a brief visit to Venice first, where we stayed in a great airbnb, right off campo San Polo, in a very green and quiet cul-de-sac. We followed Valentina’s recommendation and had the most amazing lunch at Paradiso Perduto in Cannaregio. From Venice, we took a train down south to Pescara and then drove our rental Fiat to the town of Sulmona in the region of Abruzzo. It was love at first sight. Sulmona didnt resemble any other place that Ive been to before – it was all like a dream. It combines the charm of a small, historic town with an innate kind of sophistication. It felt very homey and relaxed, but being there was very exciting at the same time – there is definitely an energy running through the streets. I felt like a very dear guest to all of its hospitable inhabitants – there were no other tourists in sight. It was surprising to see that this true gem of a town, as well as the whole region of Abruzzo, is still completely off the beaten path and hugely undiscovered. Its the place to see the true Italy, unencumbered, in all its glory. We couldn’t pick a better season to visit and enjoyed perfect weather and delicious fall mountain air even in the most narrow old streets of town. The locals, all of them unbelievably elegant, gave us the feeling of home when so far away from home. All that combined with the architecture and food, made me never want to leave. Every morning, we woke up to the cathedral bells ringing right across the street from our charming b&b and delicious cappuccino made by Oscar, our host. We were eager to visit the big farmers market which is held every Wednesday on Piazza Garibaldi. All the produce photos in this post are from that market. The local produce was breathtaking, it was peak season for local persimmons, apples, figs, citrus and grapes. It felt so incredibly romantic to stroll through the colorful market stalls in the middle of the most poetic Piazza Garibaldi surrounded by the mountains, in the gentle October sun. We didnt see anyone but the locals, and the vendors were a great pleasure to converse with. I dont think Ive ever bought or eaten as many persimmons in such a short period of time. We also sampled a variety of pastries, and I even snuck some leftover potato focaccia on the plane ride home. If you’re ever in Sulmona, make sure to have lunch at La Locanda di Gino at Piazza Plebiscito for the best fresh, local food. From Sulmona, we drove higher up the mountains to visit several medieval villages – Pacentro and Santo Stefano di Sessanio are the most well known of them. The overlook of Pacentro in the soft afternoon sun put us into a sort of trance. The air was still and sweet, and there was a feeling of complete happiness radiating from the village. We climbed its ancient streets up and down, witnessing signs of everyday life of the locals who seemed perfectly content. Among the others, we saw a lady who must have been in her 60s, in shape and dressed up elegantly, sitting in a tiny rocking chair right by her front door. The street was quite narrow, so her view was pretty much limited to the neighbor’s wall. “Buon giorno!” – she greeted us with the most welcoming smile, leaving us to wonder why she didn’t feel the need to rush anywhere and whom she was dressed up for. Of course, we realized that we got a glimpse at a slice of her daily life just as it is, no special occasions. Our next destination is located on the territory of one of the three national parks in Abruzzo. The narrow road to Santo Stefano di Sessanio kept climbing higher and higher between olive groves, and we were glad that we didn’t come across any cars on the entire stretch. We stopped often for the most picturesque views or for foraging wild flowers and rosehips, which were everywhere. Santo Stefano has been named one of Italy’s most beautiful villages and impressed us as a little heaven on Earth. We wandered through the never-changing streets, lively with beautiful dogs and well fed cats. A memorable meal there was homemade fettuccine with zafferano (saffron) from the nearby fields of Navelli, local olive oil and zucchini from the host’s back yard. The area is most famous for their lenticchie (lentils), of course we tried them too. We both noticed that after enjoying homemade pasta, we never felt too full, sometimes not even full enough, nothing like after eating pasta back home. I actually lost quite a few pounds after eating that food and running around in the fresh air. From there we made our way to Rocca Calascio, the highest fortress in the Apennines, then to Campo Imperatore, an alpine meadow that lies next to the Apennines’ highest peak, Corno Grande. By the time we reached the vast pastures of Campo Imperatore, we realized that our car navigator had died, and we only had about an hour of daylight left. We were in for an adventure, facing a very realistic possibility of spending the night in the mountains, right in our tiny rental Fiat. If you’ve ever driven in that area, you know what I mean. On top of being pitch dark at night, the road signs are rare and not very clear for newbies like us, the roads are narrow and winding. To make things even more interesting, it’s the season for thick night mountain fogs, and cattle often wander onto the roads. Throw in the lack of any cellular or internet connection, cold temperatures and all kinds of wild animals residing in the national parks and you’ll get the picture. We had no choice but try to find our way back to Sulmona on our own. Miraculously, by the time our eyes caught the view of the village of Santa Lucia, our GPS decided to come back to us. It directed us down a serpentine road between olive trees – we would have never guessed to take that road on our own! The sunset we saw then was especially memorable, with soft silhouettes of cypress tress down in the valley and shady layers of the mountains surrounding us. We got back in Sulmona safely, right in time for dinner. Our last destination was Bologna – sadly I did not get to spend much time there, as it was time to go home to my family. As I learned from the locals in Abruzzo, I only got a very brief glimpse of the area in the few days I was there, and it may very well take years to explore all of it. From what I saw, Abruzzo is incredibly diverse – from beach resorts on the Adriatic coast to green pastures, lakes and breathtaking mountain views, from lively towns to remote, medieval villages. There is no question as to why Abruzzo holds the title of “Greenest Region in Europe,” with one third of its territory being set aside as national parks. Diverse topography leads to diverse food traditions, there is lots of variety in the form of fresh seafood, delicious local saffron, truffles and unique kinds of pasta, to only name a few. The local cuisine is centered around sustainable agriculture and seasonality, which always leads to delicious meals. From this visit arose an opportunity to organize a retreat centered around exploring the culinary beauty of Abruzzo. We’ve been thinking about bringing very small groups of guests to stay in places like Sulmona, Pacentro and Santo Stefano di Sessanio, to forage wild herbs, asparagus and mushrooms, to hunt for truffles with truffle growers and to harvest saffron. To learn from locals how to make true Abruzzian dishes while incorporating our findings into our own meals. We’ll be photographing our every step and learning how to style beautiful plates of food. And of course we won’t forget to sample the region’s famous wine – Montepulciano d’Abruzzo. I left my heart in Abruzzo and would like to see if there is any desire for such culinary retreats. Please email me at if you would be interested in participating.

Veg Hot Spot: NYC’s Hot Bread Kitchen

February 2 2015 Vegetarian Times 

Veg Hot Spot: NYC’s Hot Bread Kitchen With its tantalizing, yeasty aromas and daily output of nearly 10,000 loaves and rolls, Hot Bread Kitchen might seem like any busy New York bakery. But theres a satisfying twist: every worker is an immigrant or low-income woman getting on-the-job training and basic English-language instruction as part of her employment. Were trying to offer women a ladder in business, says Hot Bread Kitchen founder and CEO Jessamyn Rodriguez, who started HBK in a Brooklyn apartment in 2008. The result is a delicious kind of social justice. Hailing from 19 countries, the bakers themselves inspire HBKs recipes for lavash, focaccia, bialys, tortillas, challah, and more. Nearly all ingredients are local and organic. Outside of New York City, where they can be found at fine food purveyors, HBKs goods are available at a handful of specialty shops up and down the East Coast. If youre lucky youll find seating at the tiny storefront to HBKs East Harlem headquarters, which sells fresh breads as well as cups of coffee. Breads not only delicious, its a powerful symbol in many cultures, Rodriguez says. People also want to feel comforted by food. And theres nothing more comforting than bread and butter. Visit Hot Bread Kitchen at 1590 Park Ave., inside Spanish Harlems historic La Marqueta.

Cabernet Portabella Burgers

May 7 2014 Oh My Veggies 

Cabernet Portabella BurgersTake your portabella burgers to the next level by basting them with a red wine reduction and serving them on grilled focaccia. So fancy!

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