Healthy Yogi Recipes
chickpea bread
Ingredients
2.5 cups chickpea flour
3.5 cups of water
1 teaspoon of salt and black pepper
dried oregano to taste
3 tablespoons olive oil
method
Mix all the ingredients and let them rest for 3 hours. Then pour onto a baking sheet until you see a thin layer for breading, and then bake for at least 30 minutes until crisp. This tastes delicious with pesto sauce. See below for our pesto sauce recipe.
Our favorite bread recipe
Ingredients
200g rye flour
200g spelled flour
7g fresh yeast
Half a teaspoon of Himalayan or rock salt
1 tablespoon floral honey or molasses
method
Mix the ingredients, cover and let rise for 1.5 hours. Then mix the ingredients again, form bread, cover and let rise for 1.5 hours. Then you can add seeds like sunflower seeds or poppy seeds or pumpkin seeds and then bake in the oven at 180 to 200 degrees Celsius for at least half an hour. If you like you can cut three slices with a knife on the surface and cover with flour before baking.
Our vegan pesto recipe
Ingredients
fresh organic garlic
organic tofu
Cold pressed extra virgin olive oil
Salt and pepper
Fresh basil and if possible fresh kale
Pine nuts, sunflower seeds, pumpkin seeds, walnuts, Brazil nuts, and almonds
method
Blend all the ingredients and once ready put more olive oil on top to cover the pesto.
polenta pizza
The polenta base is very quick to make and also does not contain gluten.
Ingredients
750 ml of vegetable broth
175 g instant polenta
150g organic goat cheese or organic tofu
75 g chopped or blended fresh tomatoes
1½ tablespoon extra virgin olive oil
1½ teaspoons dried oregano
200 g of vegetables such as artichokes, peppers and dried tomatoes, olives, aubergines, zucchini, etc.
Arugula leaves, to decorate
method
Preheat the oven to 200°C. Line a large baking sheet with parchment paper. Put the broth in a large saucepan, bring to a boil and add the polenta. Cook over low heat for 5 minutes, stirring continuously (be careful that it may bubble; if it does, reduce heat), until the mixture thickens. Add lots of seasonings (sometimes we use fresh ground black pepper and herbs like basil), then pour the mixture into the prepared pan and spread out to form a circle. Let cool while you prepare the toppings.
In a small bowl, mix the chopped fresh tomatoes, oil, and oregano with 1 tablespoon of water to make a smooth sauce. Spread evenly over the polenta base, leaving a 2-centimeter border.
Sprinkle with the goat cheese or tofu and vegetables and cook in the oven for 15 minutes or until the cheese is bubbly and golden or the tofu is cooked. Spread over the arugula leaves, slice and serve.