Whole Grain Wheat-free Pizza Crust

I love me some pizza, but I don't love wheat quite so much. I'm not gluten-intolerant, but over the past few months I have greatly reduced my wheat intake and I've never felt better. We can all benefit from eating less wheat - our bodies just aren't built to process the amount most of us eat - but it can be difficult to find ways around eating it.

So here is a much healthier take on your standard pizza crust. I'll be the first to admit that this crust is different from what you're probably used to, and unapologetically so. It's crunchy, nutty and dense, in a delicious, satisfying way.

I must give some credit to Mark Bittman, as it was from his book How To Cook Everything Vegetarian that I first learned the basics (and the joy) of making my own pizza crust and this recipe is very much the hip, healthy, wheat-free cousin of the one he shares in that book.

Top this crust with your favourite fresh ingredients. I think the best part of making pizza at home is trying out different topping combinations and anything goes! Here's a little inspiration:

With one of mine I went for a classic margarita pizza, topping it with tomato sauce, Daiya mozzarella style shreds, fresh basil leaves, garlic and cherry tomatoes. On the second, I decided to try out an antipasto feel, topping it with pesto, marinated artichokes, sun-dried tomatoes and a sprinkling of pine nuts.

Whole Grain Wheat-Free Pizza Crust

Makes two small pizzas or one large pizza.

2 cups spelt flour, plus more for dusting
1 cup medium cornmeal
2 tsp active yeast
2 tsp sea salt
1/2 cup cooked quinoa
3 tbsp olive oil, divided
1/2 - 3/4 cup water

Your favourite sauce and toppings

In a food processor, pulse the the flour, cornmeal, yeast and salt to combine. Add the quinoa and pulse once or twice to incorporate. With the processor running slowly pour in 2 tbsp of the oil and a 1/2 cup of the water. The flour mixture should combine into one cohesive dough ball. If the dough is not yet come together into one ball, add more water slowly, with the processor still running. You shouldn't need more than 3/4 cup of water overall.

Turn the dough out onto a work surface dusted with spelt flour. Knead the dough in to a smooth ball, then transfer into a bowl. Pour the final tbsp of oil over the dough and turn it in the bowl to coat. Cover the bowl with a clean tea towel and set aside to rise for 3 - 4 hours. You can cut the rising time short if you need to, but try to let it rise for at least 2 hours. 


When the dough is done rising, preheat the oven to 500º

Turn the dough out onto a floured work surface again and knead. On a parchment lined baking sheet form the dough into one large crust or divide the dough in two and form two small crusts. Top with you favourite toppings and put in the oven. Bake for 12 minutes.

Remove from the oven and enjoy!

Veg Jenski xo

Ethiopian Kale Over Quinoa

This recipe is pure, simple and delicious. Kale and quinoa - two real superfoods - are prepared simply in Ethiopian inspired spices to create a harmonious dining experience. While eating this meal you are likely to sit back and think, "I should move to the mountains and meditate and eat this everyday - and live blissfully to 150 years-old".

This meal is so nutrient rich, I don't even know where to start! Quinoa is a complete protein, high in iron, phosphorus, magnesium, folate and is gluten-free. Kale is quite possibly the most nutritious vegetable in the world, containing antioxidants, high levels of vitamin A, K & C, beta carotene and calcium. And I'm really just naming a few of the good things in these two wonderful foods!

The dish is rounded out with carrots, ginger and spices - all boasting health benefits of their own.

The following spice mix recipe is a take on the Ethiopian spice mixture, berbere. If you can find real berbere, by all means, use it! But it is tricky to find in North America, so this version will suffice. The recipe makes more than you will need for the kale, which is great because you will be spicing everything with it once you taste this dish.

Berbere Spice Mix

1 tbsp paprika
1/2 tbsp onion salt
2 tsp ground red pepper
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp ground ginger
1/8 ground black pepper
pinch each: ground cloves, cinnamon, cardamom, nutmeg, allspice, cumin and tumeric

Blend the spices well and keep in an airtight jar.

Ethiopian Kale Over Quinoa

Makes 2 servings

1 cup quinoa
2 cups water
1 inch fresh ginger, divided
2 tbsp olive oil
1 large carrot, quartered lengthwise and sliced into chunks
1 hot pepper (varitey of your choice), minced
1/2 tbsp berbere
1 bunch kale, stemmed and leaves torn

In a pot, combine the quinoa and water. Grate half of the ginger into the pot and stir to combined. Cover and bring to a boil. Reduce heat and simmer for 15 minutes, until all the water is absorbed.

Meanwhile, heat the oil in a large skillet over medium heat. Add the carrots and pepper, and grate the remaining ginger into the mix. Toss, cover and allow to cook, stirring occasionally for 10-15 minutes until the carrot is softened and starting to brown. Uncover and incorporate the berbere. Add the kale, and stir constantly until the kale is coated in the spices and has wilted down, about 3-4 minutes.

Plate the quinoa and top with the kale mixture.

Serve and Enjoy!

Veg Jenski xo

Papaya Salad

Ok, so this salad definitely isn't local, but it is delicious, nutritious and very filling! It is a perfect meal for a hot day when you need something to cool you off and transport you to an imaginary tropical paradise.

For the greens I used baby spinach and arugula (both of which are local and seasonal). Arugula's peppery taste is a perfect compliment to the citrusy-sweet thing going on between the salad dressing and the papaya. And you all know how I feel about spinach (see Spinach Pie Two Ways).

This recipe marks my first post with nuts, which is kind of odd beacuse I eat nuts everyday. The cashews add a lovely crunch to this mostly soft salad, but can be omitted if you suffer from nut allergies.

And I've said it before, but it bears repeating: Roll your limes before juicing them! You will get way more juice out of them this way, for real. Just roll them under you hand on the counter while applying gentle pressure. Then slice, juice and enjoy your hard earned lime juice!

Papaya Salad

Makes 4 servings

For Dressing:

Juice of two limes (about 4 tbsp)

1 tbsp coconut oil, at room temperature (so it's in liquid form)

Salt & Pepper, to taste

For Salad:

2 cups baby spinach

2 cups arugula

1 papaya, peeled, seeded and cubed

2 avocados, peeled and cubed

1/2 cup raw cashews

Lime slices or wedges for garnish (optional)

To make the dressing: Mix the lime juice and coconut oil in a small bowl, until well combined. Add a couple dashes of salt and pepper, to taste. Set aside. A note on salad dressing: If you're new to making your own salad dressing, when you taste your salad dressing it should be slightly more acidic than you want it to be. The water in the greens and fruit will neutralize the acidity. 

To make the salad: Spin the spinach and arugula in a salad spinner, then transfer to a salad bowl. Top with the papaya, avocado and cashews and toss. Dress, toss and serve immediately. If you want the salad to look like it does in the picture: After spinning the greens, plate them on four plates and top each with a quarter of the papaya, then a quarter of the avocado, then sprinkle with a quarter of the cashews. Drizzle with a quarter of the dressing (about 1 1/4 tbsp for each serving) and top with a lime slice. Serve immediately after dressing.

Enjoy!

Veg Jenski xo

Garlic-Chili Asparagus

More asparagus! I just couldn't help myself really. I gorge myself on asparagus this time of year, when fresh local spears abound and you should too.

Also, after last week's long, multi-tasking recipe I wanted to show the simpler side of asparagus. Asparagus needs very little to be absolutely delicious. Most of the time I just boil it for about 5 minutes in lightly salted water or roast in for 10-15 minutes in a little (vegan) butter.

Today's recipe takes the simplest roasted asparagus and infuses it with a little pizazz. The chili and garlic flavours boost the asparagus without being overly pronounced, so it works as a side next to just about any meal. But if you're planning a Mexican feast, definitely use the optional lime wedges to kick the flavour up.

Garlic-Chili Asparagus

1 tbsp Earth Balance (I use the soy-free variety) or other vegan margarine
1/2 tsp chili powder
pinch garlic powder
1 bunch asparagus, ends trimmed
a couple pinches sea salt
1 lime, cut into wedges (optional)

Preheat the oven to 450º

Put the Earth Balance in a small bowl and add the chili and garlic powders. Stir until well combined and the Earth Balance is softened. (What you just made is called a compound butter - basically butter with seasoning mixed into it, but compound butter sound so much fancier. When people ask you how you made this asparagus, make sure to say "oh, well I just made a compound butter and brushed the asparagus with it" - they will be impressed.)


Put the trimmed asparagus spears into a roasting pan and brush them with the compound butter, make sure to get all sides and the tips of the spears. Sprinkle with sea salt and put the pan in the oven.

Roast for 10-15 minutes, depending on the thickness of the spears. They're done when the shafts can be easily pierced with a fork.

Give them a squeeze of lime juice (if using) from one of the wedges and serve with the remaining wedges.

Enjoy!

Veg Jenski xo