Seitan Meatballs and Turmeric in Pizza Crust

A simple and healthy dish for an Office lunch or a picnic outdoors with friends? Here are some nice seitan meatballs with turmeric, wrapped in a delicious pizza crust!

Ingredients for about 15 meatballs:

400 g diced seitan
1 and a half teaspoon of turmeric
1 egg
1 tablespoon oil
Salt
Pepe
2 tablespoons of chives
Basil leaves to taste
2 cups chickpea flour

for the pizza crust:

200 g flour 1
100 g water
5 g fresh yeast
1 pinch of salt
1 tablespoon oil

Preparation:

Start preparing the dough pizza base, which you will need to make “the crust” meatballs: dissolve the yeast in the warm water, mix well and pour the liquid into a bowl, add the flour and stir to blend, add the oil and salt and knead for a few minutes, until the dough is elastic and smooth, then cover the bowl with plastic wrap and let rise for about 2 hours.

While waiting for the yeast dough, prepare the meatballs: put the pieces of seitan in a blender and blend it till you get chopped up, transfer it to a bowl, add the egg, oil, turmeric, salt and pepper, then add the chives and torn basil leaves, mix until blended, then take some dough at a time and with his hands prepare minced with a diameter of about 5-6 cm , toss these in chickpea flour to compact the surface and arrange them on a plate.

Now we have to prepare the crust: resume leavened dough, transfer it onto your floured work surface and with the help of a rolling pin roll the dough until you have a thick layer 3-4 mm, with a biscuit cutter created many circles with a diameter of about 6-7 cm and wrap each Meatball with a disk of dough, making sure to close them well, sealing the edges well.

Once you’ve wrapped all the meatballs, brush the surface with oil and bake at 180 degrees, preheated oven, for approximately 20-25 minutes, or until they are golden brown.

Once thoroughly cooked, let them cool slightly and serve!

Seitan do-it-yourself: the complete process for preparing it

After seeing how quickly prepare this nutritious food, high in protein, easy to digest and tastes great using gluten already separated, we will learn how to make it from scratch (well, from flour and water), creating the best alternative to meat you’ve ever eaten. Do not panic: self-produce the seitan is really a breeze, as well as giving great satisfaction and save. I did that for the first time and I want to share with you this great experience.

I assure you, first of all, you can get excellent results right from the first attempt to create a completely customized food.

People used to self-produce seitan, indeed, knows how likely that is not ever the same result: even a small variation can give life to a product that is always different. For this it is best to go to work and experiment until you find the right process to their own tastes.

The preparation mainly consists of three steps: the preparation of the dough, his “washing” and cooking in the broth, you can flavor with not only “traditional” ingredients, or onion, celery, carrot (more soy sauce and kombu seaweed, which are optional), but also with minced garlic, ginger, Rosemary, Sage, pepper and everything is to your liking.

Let’s see how was my first experiment of self-handling seitan.

Ingredients:

1 kilo of flour manitoba (to get a stick of about 400-500 grams)

Vegetable broth (I used onion, carrot, celery, gomasio)

Soy sauce (about 6 tablespoons)

5 cm of kombu seaweed

Water

Preparation

Phase 1. Dough

Mix the flour and water, working the dough for about 15 minutes and energy, until the mixture is similar to that for pizza, smooth, compact and elastic. You can use flour you prefer, I used the Manitoba, which is very rich in gluten. Now the dough goes to rest: the timing there are several schools of thought, I still I waited an hour.

Phase 2. Washing

After the interval of rest, comes the really fun, but even the most “tiring”. The dough should be put in a container, such as a bowl or a bowl, where it will be washed with water at room temperature (even here, some people use alternating hot and cold water). Squeeze and rinse the mixture, changing the water several times.

Wring, washed, squeeze. Until they assume a consistency similar to a sponge. At first, the water will be as white as milk, then it will become more and more transparent, only then your done. Don’t throw it away, is rich in starch: use it to water your plants (or to experiment with new recipes).

Wind then the dough well drained in a clean white towel (the cloth you use should not contain traces of SOAP, otherwise used gauze), tied carefully at each end with kitchen string (I used ribbons).

Phase 3. Cooking

Meanwhile, bring to boil your vegetable stock in a pot large enough to accommodate the bundle of seitan, which will cook over moderate heat for about 45 minutes, taking care to turn halfway through cooking.

Once ready, remove it from the Pan and let cool. If you don’t intend to use it immediately, you can keep it together with the cooking water in the refrigerator for at least a week, whole or sliced, using in a sealed plastic container or a glass jar. Of course, the cooking liquid can be used to prepare tasty soups.

Yes, I know, it’s been tough (but not too, right?!?), but what satisfaction!

Stuffed Peppers: the Original Recipe and 10 Variations

Spicy, Raja and small to do one bite: who knows the Sun of the South, and in particular of calabria, must have savored the intense taste of cherry peppers. Strictly, these stuffed peppers, also called “Satan’s Kisses”, are distinguished for their small size and shape similar to that of a cherry crushed toe.

Typical appetizer of southern Italy, prepared with tuna or anchovies, even the stuffed peppers lend themselves to many variants that agree everyone.

Almost everyone can be a long preservation in cans, which is why the preparation you have to be careful to sterilize the jars in which you will put your chili and let out all the air right before closing them, to avoid creating mold and cut down the risk of botulism.

Chilli-peppers in olive oil, the Calabrian recipe

The original recipe, the one that comes from the heart of calabria, requires to prepare some time. After emptying the chillies without breaking them we must put them for about 7 days in white vinegar. Then prepare a paste of tuna, capers, anchovies and fill them. Here the whole procedure.

1) Stuffed peppers with herbs

An explosion of taste and smell this round chilli recipe that uses a myriad of mixed herbs (thyme-Basil-Mint-Marjoram-melissa-oregano) and only capers (no tuna). Here’s the recipe.

2) Vegetarian stuffed peppers

The vegetarian variant of this recipe is really simple and affordable for everyone, also can be preserved for months. Do blanch the peppers in a white wine sauce and vinegar, oregano, bay leaf, juniper berries, cloves and a few grains of pepper. Then, once dry, fill them with a mixture that you made with tofu and soy sauce. Here the complete recipe.

3) Tofu-stuffed chili peppers

Well cleaned and bleached, for this recipe the peppers are blanched in a pot with water and vinegar. Then it must be filled with a paste made from capers, oregano, tofu and hemp-fu. Here the whole recipe.

4) Peppers stuffed with cheese and potatoes (baked recipe)

Nothing long term storage for this recipe, but a mouth-watering baked delight. In this case the mixture is given by mashed potatoes and a good handful of diced Swiss. Everything, then, au gratin (a touch of class can be given by adding a PEAR). Here’s the recipe.

5) Peppers stuffed with ricotta

Store in jar, these peppers are great for an appetizer, a side dish but also to flavor sauces and garlic bread. Once followed the traditional process, within them is inserted chopped capers and ricotta. Put them all in an airtight glass jar and consumed at every opportunity. Here’s the recipe.

6) Stuffed peppers with couscous

Prepare the couscous as your habit, then stir in finely chopped dried tomatoes, capers and olives. Stuffed peppers. Here the complete recipe.

7) Peppers stuffed with cheese

Washed, cleaned and prepared as usual the peppers, then cut into chunks and cheese stuffed pepper. Keep them in oil. Here the procedure.

8) Vegan hummus stuffed chili peppers and capers

For this delicious recipe will need some chickpea hummus which should be added the chopped capers. These peppers can be eaten immediately or preserved in oil. Here’s the recipe.

9) Rice stuffed peppers

Also excellent with traditional chilli peppers stuffed with rice, this recipe is a must for the summer. Combined with cheese and tomatoes, rice will give a fresh touch to the dish. Here the complete recipe.

10) Stuffed peppers recipe for Thermomix

Capers, anchovies, tuna everything in your food processor. Remove the mixture and fill the peppers one by one. Here the procedure.

Bruschetta: 10 Recipes for Every Taste the Tomato

Quick to prepare starters can not miss the bruschetta. They usually serve the classic bruschetta with tomatoes, you may want to replace them or to accompany them with proposals a little different from the usual.

Here’s a collection of vegetarian and vegan recipes suitable for preparing bruschetta really original and tasty.

1) Bruschetta with Eggplant

With Eggplant you can prepare the bruschetta and whatnot to serve as an appetizer or as an aperitif. In addition to the Eggplant will serve you bread, oil, garlic, parsley, and balsamic vinegar. Cook the Eggplant on the grill or in a frying pan. Here the complete recipe.

2) Bruschetta with black cabbage and cannellini

A proposal is a bit different from the classic bruschetta. Here are the bruschetta with black cabbage and white beans. Black bread served with cereals from slice that will be season with Kale, cannellini beans and tabasco. Here’s the recipe to follow.

3) Bruschetta with tofu Pate and olives

To prepare these bruschetta to serve as an appetizer cold fast will serve you slices of bread, even better if integral, from tofu mix for creamy (unless you have purchased the “silken tofu”) and green olives for garnish. Here’s the recipe.

4) Bruschetta with peppers

You can season your bruschetta with diced peppers, using them in raw or sautéed them. As you may be used, for example, chopped parsley and pitted black olives. Or you can choose the grilled peppers or marinated. Here a recipe to inspire you.

5) Tasty bruschetta with paprika and tofu

To prepare these tasty bruschetta with paprika and tofu get slices of bread type pugliese, fresh tofu, sweet paprika, olive oil and chopped parsley. Those who like strong flavors can also use garlic and onions. Here’s the recipe to follow.

6) Bruschetta with Pistachio pesto

With fresh basil, olive oil and pistachios can prepare an excellent homemade pesto with which to dress your bruschetta. You can also add the cream cheese or creamy tofu to enrich the preparation. Here’s the recipe to follow.

7) Bruschetta with mushrooms

You can prepare your bruschetta from fresh mushrooms. If you like, set in a pan of mushrooms sautéed with garlic and parsley. Combined with the olive oil dressing, fresh thyme and a few drops of mild vinegar, such as Apple Cider vinegar. Here’s the recipe to inspire you.

8) Avocado bruschetta

With the avocado pulp can prepare a tasty sauce with which to dress bruschetta. You can combine the preparation of different colored peppers and herbs. In some supermarkets and food stores you will find avocado grown in Italy. Here’s the recipe to follow.

9) Bruschetta with fresh strawberries and Basil

Have you ever thought to garnish your bruschetta with a piece of fruit? You can prepare the bruschetta nothing short of originals using strawberries to match with fresh basil leaves and soy or tofu ricotta cheese or creamy. Here’s the recipe to take to prepare the bruschetta with strawberries and basil.

10) Bruschetta with soy ricotta, oranges and fennel

Here’s a recipe a little different than usual to serve as an appetizer and beyond. These are the bruschetta with soy ricotta, oranges and fennel. You’ll also need lemon juice, olive oil and chopped fresh mint for garnish. Here the complete recipe.

Fast Cold Appetizers than Prosciutto and Melon

It’s hot and you would like to bring to the table something fresh, practical and fast to prepare for the Starter? Then aimed at home-quick to prepare sauces, raw vegetables cut into sticks and single-serving salad.

Here’s a collection of recipes of cold starters.

1) Hummus

You can serve as an appetizer the chickpea hummus in classic version or one of its variants, in order to serve this sauce in a variety of colors really cheerful. For example to your classic hummus you can add carrots or spinach. Accompanied the hummus with bread slices and Croutons. The preparation will be very quick if you get within reach of chickpeas already boiled. Here the recipes.

2) Pinzimonio

You can accompany raw vegetables cut into sticks for your dips – like carrots, celery and cucumber-with an emulsion of olive oil and lemon, with mustard sauce or with a homemade sauce by blending green olives or olives with a drizzle of extra virgin olive oil. Here many ideas for sauces to dip.

3) Guacamole

Another idea to bring to the table a fresh and easy appetizer is the preparation of guacamole. For the basic recipe serve avocado, lemon or lime juice and a pinch of salt. But you can prepare the guacamole in many variations. Here’s the recipe.

4) Gazpacho

You can prepare the gazpacho, the famous Andalusian cold soup in small portions to be served in bowls as a starter. Are perfect summer vegetables, starting from tomatoes followed by cucumbers and tomatoes. Here the recipes.

5) Zucchini rolls

You can prepare simple rolls Zucchini slicing in subtle ways of Zucchini stuffed olives, gherkins, Kurdish, like tomatoes or choose vegetable creams. You can also use Zucchini lightly grilled to be served cold anyway. Here lots of recipes from which to take inspiration.

6) Tzatziki sauce

Another quick idea to prepare is the tzatziki sauce, a Greek yogurt and cucumber cold sauce that you can accompany with slices of bread, bread sticks or raw vegetables cut into sticks. You can prepare the tzatziki sauce according to the original or one of its variants, even vegan. Here the recipes.

7) Bruschetta with pate of tofu and olives

To prepare this appetizer cold fast will serve you slices of bread, even better if integral, from tofu mix for creamy (unless you have purchased the “silken tofu”) and green olives for garnish. Here’s the recipe.

8) Cucumber Roulades

Are you looking for ideas for preparing the rolls completely to raw? Here are the cucumber rolls, which can be served with a stuffed peppers and sliced carrots into strips. Here the complete recipe Crudiste Recipes blog.

9) Cold stuffed tomatoes

This cold appetizer will be really quick to prepare if you are already at the disposal of leftover rice with vegetables or rice salad to fill of fresh tomatoes, maybe collected directly from the garden. Here the complete recipe.

10) Cardamom carrot salad

Another really easy to prepare recipe will allow you to serve a cold salad of carrots in individual serving bowls for the starter. Serve raw carrots, almonds, raisins, lemon juice and cardamom powder. Here’s the recipe.

Zucchini: 10 Recipes for Every Taste

Zucchini, what are the most delicious recipes and easy to prepare? Versatile, tasty and read: Zucchini finally reappear on our tables and with them we can prepare countless recipes. If in fact they are the meatballs on great classic, in part because particularly favored by children, with Zucchini can really prepare a flood of items, from early starters, side dishes.

Avocado: great ally against blood sugar, high blood pressure and bad cholesterol

Source of omega 3 fatty acids, mineral salts and vitamins: Avocados, of many nutrients, is a valuable ally against metabolic syndrome, or against a series of metabolic factors that put a person at risk of cardiovascular disease.

Rice: 1 parcel out of 4 is a stranger, but the consumer doesn’t know. The announcement of the compulsory labelling of origin

Where does the rice that we find on the shelves of Italy? A parcel out of 4 is alien and the 2016 shows a record of imports. Finally, however, triggered the obligation to report the origin on the labels, to allow the consumer to recognize the true Made in Italy.

Whole grains: benefits, property, calories and which prefer

We know that it would be better to consume whole grains rather than refined. But what are the advantages of this choice?

Carrefour withdraws taleggio cheese for Listeria Monocytogens.

The note supermarket chain Carrefour has withdrawn from the shelves a lot of taleggio cheese lands of Italy Casarrigoni for the possible presence of Listeria Monocytogens.

Nuts and seeds: how and why put them to soak

Fruits and nuts and oilseeds are two categories of foods rich in properties that we have repeatedly advised to put on the table. But you know that, for all their benefits, it would be best to first put them to soak? We explain why.

Attention, retired blue shark for heavy metals.

New food alert. The Health Ministry has drawn a whole lot of frozen fish due to the possible presence of heavy metals.

Linseed oil: properties, nutritional values, usages and contraindications

Linseed oil is obtained by cold pressure of the roasted seeds or dried flax plant. Known already at the Babylonians well 3 thousand years ago, the flax is a small shrub reaching a maximum height of about one metre and in the spring produces blue flowers. As the name suggests, this is an extremely versatile plant, which found use in various fields.