Two quick veggie pizzas for lunch. Prepared in a few minutes as I took shortcuts, but still full of whole food goodies.
The crust is cheating : flour, nuka (rice bran) , turmeric, salt and baking powder. Pre-baked in the oven-toaster. I add slightly toasted the rice bran. I also baked an onion next to the crust.
Then garnished with passata (simple bottled tomato sauce) enriched with garlic and olive oil, broccoli, the onion…
Topped by a piccata of parsley, shungiku (chrysanthemum greens), olive oil, chili pepper, onion, salt. I added that 1 minute before the end.
The second serving is made with the stalks of broccoli. That’s all what I had. Sad ? No, to the sauce I’ve added miso and sakekasu (sake lees) for cheezy flavor.
Both were equally yummy in their style.
Purple lunch. Nutty small steamed crepes and huge beans.
Actually they are more like tortilla or Chinese chunbing.
I mixed a cup of flour, 2 tbs of nuka (rice brans), 2 tbs of black tahini (pasted black sesame), a little salt, hot water. Kneaded a little. Formed those rounds. And I cooked them in frying pan (with a lid and humidity).
Garlic veggie mix (zucchini, bell pepper, fava beans) from frozen vegetables.
The dough is my quick weekday dough :
A : White flour + nuka (rice bran). About 20% of bran in weight, but that makes the same volume as the flour as bran is very light.
B : Add about 1 tbs of olive oil and 3 pinches of sea salt per cup.
C : Add water progressively. Mix. Form a ball.
That’s all. It’s ready to use.
For savory, I prefer olive oil. For sweet, it’s good too, but white (unflavored) sesame oil gives a more cake-like taste.
They are blond and nutty.
Here sesame, black pepper and coarse salt for flavorings.
After baking about 30 minutes, I let them dry. The next day, I pass them 3 minutes in the oven-toaster and let cool. They are then completely dry. It’s the original meaning of “biscuit” (bis-cooked).
Baked at the same time : pumpkin tarts. No need to pre-bake the dough. Click here.
An an empty crust for uncooked toppings. See here.
In this case, I pick the dough well with a fork and push it around the sides. I don’t use “beans” here. If need I put a second mold on top of the dough. No need here.
I fill the molds 30 minutes before baking. That way, it keeps its shape better.