martes, 26 de enero de 2016

veganfood-lovers: Vegan Food Lovers Features Buckwheat avocado...


Vegan Food Lovers Features
Buckwheat avocado pizza with spinach pesto 馃挌
By @rebelrecipes

Spinach pesto
3 cups spinach
2 garlic cloves
2 tbsp olive oil
2 tbsp nutritional yeast
Juice ½ lemon
Salt and pepper

To make the spinach pesto;
Pop all the ingredients into a food processor and blitz.

Tahini dressing
1 tbsp tahini
Juice ½ lemon
1-2 garlic cloves
¼ cup water
Pinch salt Himalayan salt and black pepper

To make the tahini dressing;
Add all the ingredients to a mini chopper and blitz (if you don’t have a mini chopper crush the garlic in a pestle and mortar and then add all the ingredients to a jar and shake to combine.

Buckwheat Avocado Flatbread Pizza Base
½ cup buckwheat flour
½ small avocado
1 tsp. olive oil
½ tsp baking powder
Pinch black pepper
1 tsp pink Himalayan Salt
¼ cup water

To make the buckwheat avocado flatbread
1.To make the buckwheat flatbread; pre-heat a griddle pan (or frying pan) so that its nice and hot.
2.In a bowl mash the avocado then add in the flour, oil, baking powder, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together and then divide into two.
3.On a floured chopping board roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread but a frying pan also works).
4.The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is starting to char and cook on the other side a minute or so longer.

To compile the pizza;
When the flabread is cooked, top with spinach pesto, tahini dressing.

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