Pissaladière with sundried tomatoes, green olives and pomegranate caramelized onions; ratatouille with chick peas and mushrooms
Pissaladière (whole wheat flour, canola oil, sea salt, yeast, herbs de Provence) with sundried tomatoes, green olives and pomegranate caramelized onions (sea salt, nutritional yeast, herbs de provence, pomegranate juice).
Ratatouille (roma tomatoes, Italian eggplant, zucchini, garlic, sea salt, black pepper, herbs de Provence, nutritional yeast, vegetable stock) with chick peas and cremini mushrooms.
6 comments:
holy crepe, this looks beautiful!
Hi- love the meal today - wondering how I can make a similar dish with more moisture. I made a Field of Greens recipe last weekend: roasted eggplant (olive oil, salt, pepper) and sundried tomatoes (from jar with oil), brushed pre-made crust (sorry! - it was Rustic Crust, though) with oil from tomatoes, and baked it according to directions (oh yeah, had vegan cheese on it and nutritional yeast). It was very dry! Any suggestions??
Thanks, Textual Bulldog!
PLV, was the crust dry or the whole dish dry? You can add moisture a few ways: you can add oil (to keep the moisture there in); you can add sauce (to add moisture directly); you can also not roasted your vegetables completely and broil your pizza (continuing the roasting process with the vegetables continuing to release their moisture as part of the cooking process). You can also just prebake your crust with the cheese and then just toss on your toppings at the end. Hope this helps!
I just love saying piss la deer...tasty stuff, I ate some wheat and gluten free rice bread yesterday and it was great...even though I did lather it with butter and agave syrup.
I was never able to get into rice bread. I tried. I even tried making it. Gluten's overrated, though.
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