Pak choi, zucchini and eggs salad cake
Savory pies are by far one of the best choices you can make if you want to cook a healthy and fast dish. It's perfect even if, after the holidays, you want to "get rid" of the leftovers of vegetables or other ingredients to avoid unnecessary and disrespectful food waste.
This is a recipe as always very easy, what you will need is:
For a wheel of about 25 cm in diameter:
For the crust:
- 220 g of gluten-free flour (160g of buckwheat flour and 60g of cornmeal)
- 3 tablespoons of sunflower oil (or any other to your liking)
- 1 pinch of salt
- 1 teaspoon of yeast (I use the simple one for cakes)
- enough water (add one spoonful at a time
- 1/2 tip of a teaspoon of guar gum, or xanthan
For the stuffing:
- 1/2 zucchini
- 1/2 stalk of white onion
- 1 small pak choi or 3/4 of a large one
- 2 eggs
- a pinch of salt
- 1 teaspoon of sesame seeds
- a drop of oil
- 1 tablespoon of Tamari soy sauce (gluten free)
Prepare the crust by mixing the dry ingredients first, then the wet ones, stirring until you get a ball. Place it between two sheets of baking paper and roll it out with a rolling pin until you get a circle ... or almost !!!!
Transfer it to the baking pan, in the meantime you will have lit the oven at 180 °
Now, for the filling, mix all the vegetables, eggs and seasonings, mix all together, pour into the pan and place the edges of the dough over the filling of egg and vegetables. Sprinkle some sesame seeds, some cornmeal, a few drops of oil, and bake for about twenty minutes.
Enjoy !!!
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Tofu, peas, and broccoli vegan baked frittata
A 15 cm diameter of delicate and healthy mix, of vegetable and tofu. Peas, broccoli florets, hemp seeds flour, basil, pean nuts, grape seeds oil, salt, and tofu. This little baked frittata remind you the sea and summer time, and basil is the guilty !! Taste it with a simply mixed salad, or a spoon full of feta cheese deep on the top.
