What a wonderful week. Hot sunny weather, the summer is in full swing.
I really enjoy being outside during the summer. I love pottering around in my garden or sitting on my back deck just watching and listening to everything around me.
Robins taking a dip in the birdbath, “Charlie” the chipmunk coming to get his peanuts, the tiny chickadees flitting to and from the birdfeeder and the squirrels chasing each other through the trees. There is a whole community living out there.
This year I have not planted many vegetables as I am receiving my weekly CSA basket, but I still have my cherry tomato plant. There is nothing like picking a juicy red cherry tomato off the plant and popping it into my mouth. The tomato’s never make it into my kitchen, let alone onto a salad. I eat them right off the plant as soon as they are ripe.
Nothing beats fresh produce. This week we received our third CSA basket filled with kohlrabi, lettuce, field greens, basil, parsley, cilantro, spring onions, broccoli leaves and radish, all from our wonderful farmers, Ryan and Isabelle from Field Good Farms.
All that was left from last week’s supply was one kohlrabi, a few basil leaves and some of the tomato BBQ sauce I made.
For the kohlrabi, I decided to make fries.
There is no formal “recipe” for this, I just peel the kohlrabi then slice into fry size pieces. Toss in a little olive oil and herbs of choice (I used oregano) then bake in a hot oven for 15 – 20 mins, turning halfway. Serve with tomato bbq sauce.
The last of the tomato bbq sauce was used for pizza.
The crust is from a recipe from Richa’s blog, veganricha. A mixture of soaked brown rice and brown lentils make a nice base with good texture.
When I looked in my fridge, I had a tomato, a portabello mushroom and some olives. Perfect toppings for pizza. I then made my “cheese” to finish off. The end result was delicious.
Brown Rice and Lentil Pizza Crust
Makes 3 individual pizza crusts
- ½ cup uncooked brown basmati rice
¼ cup uncooked brown lentils
½ cup water
¼ tspn garlic powder
¾ tspn salt
¾ tspn active yeast
Generous pinch baking powder
Soak rice and lentils overnight in warm water
Drain rice and lentils and rinse. Blend with water into a smooth batter. You may need to add a little more water. Add salt, herbs and spices and mix well.
Add yeast and baking powder and mix well.
Cover and let sit in a warm place for an hour until batter gets bubbly.
Ladle onto parchment covered baking sheets. Spread out to approx. 7 inch diameter. Keep thickness similar to a pancake.
Bake in oven for 5 mins.
Remove from oven and add toppings.
Return to oven for another 5.- 6 mins. Remove from oven, allow to cool for a min before removing from parchment paper. Slice and serve.
1 tomato sliced
1 portabella mushroom sliced
12 fresh basil leaves
12 black olives sliced
¾ cup tomato BBQ Sauce
¾ cup coco-mozzarella
Makes approx. 1 cup
- 1 cup coconut milk
1 tspn Guar Gum
1 tspn apple cider vinegar
½ tspn lemon juice
1 Tblspn cornstarch
1 Tblspn brown rice flour
¼ cup nutritional yeast
Heat coconut milk in pot over med heat until just hot. In separate bowl mix all dry ingredients. Add vinegar and lemon juice to coco nut milk. Very slowly ( ½ tspn at a time) add dry ingredients to wet over low to med heat, whisking continually. Cook for 3 – 5 mins until thickened.
Remove from heat and pour into greased container to set. Refrigerate for at least one hour.
To achieve a more “cheddar” like cheese, add herbs of choice, garlic powder, additional nutritional yeast and a pinch of turmeric before setting.
Spread 1/3 tomato bbq sauce on each pizza base
Top with 4 slices tomato, four slices mushroom, four basil leaves and four sliced olives per pizza.
Drizzle 1/3 cup coco-mozzarella cheese over each pizza