GREEN SKILLET PIZZA WITH ASPARAGUS AND PESTO

September 24, 2021 / Lyn Jones / 0 Comments

The millet polenta ‘crust’ is topped with a quick kale pesto then a mound of everything bright, fresh and springy – asparagus ribbons and tips, a ton of fresh greens and microgreens.

Serves: one 9-10 inch pizza

INGREDIENTS
for the crust:
1 cup millet – soaked in purified water overnight
1 Tab ghee or neutral coconut oil, plus more for oiling the skillet
juice of 1 lemon
3 cups warm vegetable broth
sea salt
1 tsp garlic powder
freshly ground black pepper
¼ cup ground flax seeds

pesto:
½ cup almonds – soaked in purified water overnight
1 garlic clove
sea salt
about 3 cups roughly chopped kale
juice of ½ lemon
½ cup olive oil

pizza:
1 bunch asparagus
sea salt
freshly ground black pepper
neutral coconut oil or olive oil for drizzling

topping options
fresh salad greens
microgreens
nutritional yeast
hemp hearts (de-hulled seeds)

vegie peeler

the crust
1.  Drain & rinse the millet, place into food processor. Grind until partially broken down.

2.  In medium saucepan warm up the ghee/oil over medium heat. Add millet, stir to coat.

3.  Add lemon juice and stir until absorbed; for about 30 seconds.
Add the broth, salt, garlic powder & black pepper, and bring to a boil while stirring.

4.  Lower the heat & simmer for 10 minutes. Mix in the flax and simmer another 10 mins until creamy. Stir frequently to prevent clumping.

5.  Oil a 9-10-inch cast iron skillet or another heavy bottomed oven-proof pan. Evenly spread the millet over the bottom to make the crust. Refrigerate for 30 minutes to let set.

to make the pesto
1.  Drain & rinse the almonds, optionally slip them out of their skins and rinse again. Add the almonds, garlic and salt to a food processor and grind into rice-sized pieces.

2.  Add the kale & lemon and grind into pesto. With the motor still running, slowly add in the oil through the funnel.

to make the pizza
1.  Preheat oven to 230° C. Bake millet crust for 20 minutes.

2.  Cut off tough ends of asparagus sprigs, discard them. Shave sprigs into ribbons with a veggie peeler. Reserve the leftover, unshaved parts and cut them into bite-sized pieces.

3.  Remove crust from the oven, evenly spread the kale pesto over it (maybe leftovers).
Pile the asparagus ribbons & pieces on top of the pesto. Sprinkle with salt & pepper, drizzle with oil and place under the broiler, on the low setting, for another 10 minutes.

4.  Remove from the oven, cool slightly before topping with greens & microgreens, if using. Optionally, garnish with nutritional yeast and hemp hearts, slice and serve.

 

Roasted Vegetable Strudel with Basil and Herbs

July 25, 2021 / Lyn Jones / 0 Comments 

Fragrant, healthy & light, a crunch Mediterranean filo strudel with honeyed roasted vege layers.
Serves 4-6     

NOTE: this picture is not from the original website, which couldn't be copied. To look
at original picture go to https://www.pandespani.com/https://www.pandespani.com/


2-3 medium eggplant (sliced relatively thinly)
3-4 medium zucchini (ditto and longwise)
3 bell peppers - yellow, red & orange, cut into 4s (lengthwise?, remove seeds/stalks)
15-20 big basil leaves - more if smaller leaves
6 thin filo pastry sheets
80 ml Greek virgin olive oil
2 Tab dried oregano or thyme
1-2 tsp dried mint
4 T grated parmesan (can skip or use nutritional yeast)
1 cl garlic, finely chopped (opt)
1/2 tsp salt, pepper

1.  Preheat oven to 200 degrees C, line baking tray with parchment paper, add half the vegies.
Brush with oil, season and bake 20 mins. Put on a plate, repeat with rest of vegies.

2.  Stack the peppers together, cover with clingwrap to sweat 5 mins. Remove skin.
Lower temp to 190 degrees C and re-line cooled tray with more paper.

3.  Grab 3 sheets filo, drizzle oil, cover rest with damp towel. In the centre, make a line of
eggplants, sprinkle with herbs and parmesan. Add a layer of zucchini (2 long halves fit side by side) & pinch of garlic (then
the bell peppers?). Finally, cover with basil leaves.

4.  Fold 1 side of the filo sheets over vegies, add another layer of eggplant, herbs & parmesan
then wrap the roll. Take out 3 new filo sheets, moisten with olive oil and place the ready roll
in the centre. Put the peppers on it followed by the basil and another layer of remaining vegies
on top. Sprinkle with grated parmesan in between.

5. Turn the sides of the filo sheets inwards, brush the edges with olive oil & fold them to form an
elongated roll. With a sharp knife score 6-7 small vertical openings on the surface without cutting
through. Brush with olive oil and sprinkle with water.

6.  Bake in the preheated oven 190 degrees C (3rd rack from above-2nd from below) for 30 mins.
Filo should be golden brown and crunchy. Remove from the oven and allow it to cool 5-10 mins
before cutting.

7.  Any strudel is served warm or at room temp. Cut it on the incisions using a sharp or serrated
knife. On plates, garnish with some cherry tomatoes and basil leaves or a light roast pepper sauce.
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