Beet bread

 Bread tradition started in Mesopotamia, along with wheat cultivation more than 12,000 years ago. It was first focused on Egypt and later spread to the Mediterranean Europe and from there, to the rest of the world.

  Through the years bread acquired a great religious and cultural importance and today it is present in almost every meal. It is a universal food, with many varieties and traditions, depending on the countries and regions.

  Today bread fills the shelves of supermarkets and bakeries in a massive production which involves almost always industriallized products and precarious conditions.

  I decided to start baking my own bread a year ago. Since that time, we have never bought industrialized bread again and for me, it is a great pleasure to bake various breads with different textures and flavors.

  My favorite bread is beet bread, which I have been perfecting in recent months.

  For making this bread I use spelt flour which has very rich properties for those who choose the vegetarian diet as it is a quality protein and it contains all 8 essential amino acids.

  Spelt is a wheat variety that has been grown for over 7,000 years and its quality is superior to the current wheat one. It provides a lighter digestion than that from bread made with wheat and gives the feeling of satiety for longer periods.

Ingredients:

(10/12 balls)

Note: This recipe was developed by me, over several months and through various experiments. If you want to publish it, please refer the source. Thank you.

800 gr spelt flour + 150/200 gr additional flour

350 gr of grated beets

1 tbsp salt

3 tbsp olive oil

2 tbsp chia soaked for 2h

1 pc yeast (I've used Lecker's Bio Hefe, 9 gr)

400 ml of tepid water

Start by putting chia seeds in a bowl and cover it with water. Let it stand for 2 h.

Prepare the ingredients:

Wash, peel and grate the beets.

Measure the flour.

Warm the water until it is pleasant to touch. It is important that the water doesn't get too hot nor too cold.

Place the flour in a large bowl and stir in the salt.

Make a well in the center of the flour and pour the oil and then half of the water (200 ml).

Combine with a wooden spoon (do not use metal).

Add the chia seeds which are now in the form of gelatin, the beets and the remaining water (200ml). Wrap well.

Place the mixture on a clean work surface where you can knead the bread.

Note: the amount of water required may vary according to room temperature and humidity.

The additional amount of flour, also varies in proportion to the amount of water you are adding.

Knead the dough for at least 10 minutes.

Fold the dough in from the outside to the inside and repeat for several times.

Use the hell of the hand you are using to work and press gently as you want to get a soft texture bread. With your other hand, turn the dough in small circles.

Sprinkle the work surface and the dough often so that you can continue to knead.

Make a ball and place the dough in a glass bowl dusted with a little flour. 

Cover the bowl with a cloth and place it in oven to ferment. Turn on the oven light. If you prefer, you can either set the dough aside in a warm place.

Use a glass bowl large enough so that the dough can double its size.

Let it stand 3 to 4 hours or more.

After that time, remove the dough from the oven and punch  in the center of it to remove the air.

Remove the dough from the bowl and using a circular motion, form a ball.

Let it stand for 5 minutes while you prepare the bread loaf tin or tray, depending on the form you want to give to the bread. I only use a oven tray lined with greaseproof paper.

It's time to work the dough again.

Divide the dough into 10/12 proportions, depending on the size of balls.

Flour your hands and the work surface as well. 

Flatten each ball to eliminate any bubbles and scroll down until you get the desired shape.

Place it in the tray and put it in the oven again with the light on (or in a warm place).

Let it rise for 30 to 45 minutes until the dough is soft.

To know if the fermentation process has finished, press your finger in the center of one of the balls and if the dough slowly returns to its shape, the process is complete.

Remove the tray from the oven and cover the balls with a cloth.

Preheat the oven at 250º for 10 minutes.

Reduce the oven temperature to 200º degrees and place the tray in the middle of the oven (without the cloth, of course).

Bake for 20 to 30 minutes until the aroma of the bread arises.

The cooking time may vary according to the size of the balls.

To find out if the bread is cooked, gently tap underneath. If you hear a hollow sound, the bread is cooked.

If the bread does not produce this hollow sound, put it a bit more in the oven.

Hope you enjoy as much as we did...

Bon appétit!

© veggie delicious food, June 2013

Fava beans "my way"

 June is a special month here in Lisbon. By this time neighborhoods adquire a very lively atmosphere in celebration of our popular saints. Food, drink and dance are some of the arguments for a contagious euphoria.

  The typical dishes that vegetarians can enjoy by these days are the famous “caldo verde” (kale soup) with the particularity of adding soy sausage ​​slices to go with and, for the main course, why not, some fava beans cooked “my way”?

  Fava beans are from the vegetable family and one of the oldest cultures. Ancient Greeks, Egyptians and Romans already appreciated their flavor. Though fava beans origin is uncertain, it is estimated that they appeared in the Caspian region and North Africa. As this plant is easily adaptable to Mediterranean climates, it is easy to find it by this time of the year. Fava beans are rich in protein and carbohydrates.

  I added a vegetable that would further increase the flavor of the beans and chard seemed perfect! Chard belongs to spinach and beet family and it is one of the most complete vegetables with considerable amounts of niacin, vitamin A, vitamin C, folic acid and fiber.

  It has firm and long stems throughout the plant which can be eaten. The stems can be green, red or yellow, giving a great visual presentation to the dish.

   To get a wild savor, I added mushrooms and cooked a semi-full rice that though it is not 100% full, it retains many unique properties and offers the advantage of having a shorter cooking time and a softer texture.

Ingredients:

(Serves 3)

2 hands semi-full rice

3 cups of fresh fava beans

9 chard leaves

9  mushrooms

3 small carrots

1 zucchini

2 garlic cloves

2 tbsl olive oil

2 tbsl soy sauce

salt to taste

sesame seeds

Wash the rice and let it stand in a container with water for 20 minutes.

Prepare the remaining ingredients:

Wash the beans and steamed until tender.

Wash the carrots, cut them into strips and steamed until they are al- dente.

Wash the zucchini, remove the peel, cut into thin slices and make hearts to decorate the dish. Reserve.

Wash the chard. Separate the stalks and cut into small squares. Cut the leaves into strips.

Put the rice in a pan, add water (the amount of water should be twice as the rice) and let it boil. When it starts to boil, season with salt, put the lid on and cook on low heat for about 18 to 20 minutes.

While the rice cooks, clean the mushrooms with a cloth and slice them.

Chop the garlic and sauté in olive oil.

Add the mushrooms and cook for 2 minutes.

Add the chard stalks and cook for 1 minute.

Add the chard leaves and mix well. Cook for 2 minutes and then add the fava beans and the carrots.

Season with soy sauce and salt and stir for 3 minutes.

Add sesame seeds to taste and turn off the heat.

Serve with the rice decorated with the zucchini hearts.

Bon appétit!

© veggie delicious food, June 2013

Tempura with roots and tofu

Asian culture, particularly Japanese, have been influencing me for over the years.

  Ikebana, origami, the tea ceremony, sushi are synonymous of Japanese cultural aspects that seduce many of us.

  Vegan sushi, for example, is now part of my diet and there are a few Japanese restaurants that offer various dishes that may satisfy our vegan delights: the typical miso-dashi soup (based on miso, tofu and chives), the raw tofu with seaweed, the fried tofu, rice and vegetables cooked in so many different ways.

  The idea of today's​ dish – vegetable, tofu and roots tempura- is based precisely on Japanese food culture and the Portuguese influences that were taken to Japan in the sixteenth century.

  Tempura is a plate that can have several ingredients involved in a batter and fried in vegetable oil.

  As I wanted to have an energetic meal, I used two strong roots that I bought in Martim Moniz: burdock root, one of the most positive roots, about which I have already written  Burdock salad  and lotus root, which has medicinal properties, acting as a tonic for the lungs and heart.

  Lotus root is very decongestant, excellent against diseases associated to breath and allergies.

  As it grows in ponds, lotus root does not have chemical fertilizers for cultivation, and this enhances the quality of the product.

  When cut, it presents a geometric pattern in the form of holes and a crispy texture. It has a slightly sweet flavor and can be cooked in several ways: fried, braised, stuffed, in salads and in teas, for the relief of cough and phlegm.

  To go with the tempura, I cooked tomato rice and I also served some raw turnip to cut the effects of the vegetable oil used for frying.

Hope you enjoy!

Ingredients:

(Serves 4)

For the tempura:

12 slices of burdock cut diagonally

6 slices of lotus root

12 carrot slices cut diagonally

4 slices of tofu, cut into 6 squares each

juice of half a lemon

1 tsp grated ginger

1 tbsp soy sauce

Batter:

1 cup whole wheat flour

1 cup fresh water

1 bunch of coriander

1 teaspoon of turmeric

1 pinch of pepper

salt

Vegetable oil of good quality

For the rice:

4 hands of rice

4 medium tomatoes

1 medium sized onion

2 tbsp olive oil

salt to taste

1 turnip of good quality

Start by marinating the slices of tofu:

cut the tofu into squares, place in a container with water to cover, add the lemon juice, the grated ginger and shoyu. Let it stand for 20 minutes while preparing the vegetables.

Wash the burdock, remove the peel, cut and steam until it is al-dente.

Wash the lotus root, remove the peel and cut into slices. Steamed until it is al-dente.

Wash the carrots, cut into diagonal shape and steam until it is al-dente.

Prepare the rice:

Chop the onion, place in a pan and cook until brown.

Wash the tomatoes, remove the skin and seeds, cut into squares and add to the onion. Mix well and cook for 3 minutes over medium heat.

Add water to double the amount of rice. Cover the pan and bring to the boil.

After boiling, add the rice (washed) and season it with salt. Cook until tender.

Meanwhile prepare the batter:

Place ingredients in a blender and blend until you get a creamy paste.

Place the tempura vegetables in the batter and combine well.

Heat the oil and when hot, place the roots, tofu and carrots involved in the batter.

Fry for 30 seconds over medium heat and then add 1 more tbsp of batter over each ingredient. Fry on one side and on the other and then place on paper towels.

Wash the turnip, remove the peel and grate.

Serve tempura with the rice and the grated radish.

Bon appétit!

© veggie delicious food, June 2013

Rainbow

  Seducing the youngest ones' palate is always an exciting challenge when introducing new flavors and traveling through unpredictable terrotories.

  Experience has taught me that to make a meal fun it is better to create a story about the dish that we serve. And that's what I did today. I bought a round zucchini and staged a dish that represents a young glutton for lentils who befriends a ladybug lost in the land of rice. Together they exchange flavors and taste the textures of the rainbow.

  Although my daughter is becaming “too old” for this type of children dishes, her eyes sparkle with joy and enthusiasm when appreciating a dish of this kind.

 Lentils are the oldest legumes consumed by Mediterranean people, and when combined with a cereal, in this case, rice, are an excellent source of protein.

  Compared with other grains, lentils cook faster. 

  Coral lentils, which I used for this dish, don't need to be soaked, they cook very fast, they are light and easy to digest.

Ingredients:

For the little man:

1 round zucchini or any other appealing veggetable that can be filled

1 hand coral lentils

2 tbsp olive oil

1 onion

2 garlic cloves

1 bunch of coriander

salt to taste

1 black olive

1 slice of apple

4 thin carrot strips

For the rainbow:

2 purple cauliflower florets

2 broccoli florets

1 carrot

For the ladybug:

1 tomato

2 black olives

To the land:

1 hand rice

salt to taste

Black sesame seeds

Wash the zucchini and cut the top to form a lid.

Dig the inside.

Cut the “flesh” you got from the inside, into small pieces to cook with the lentils. Reserve.

Steam the zucchini until slightly soft. Reserve.

Prepare the lentils:

Place the olive oil in a pan. Chop the onion and sauté in olive oil.

Add the garlic cloves and sauté well.

Wash the lentils and add to the onion and garlic. Mix well and add water to cover. Season with salt and cook until tender.

Add the pieces of zucchini and the chopped coriander. Season it with salt and cook for 2 minutes. Turn off the heat and cover the pan.

Meanwhile, cook the rice.

While the rice cooks, wash the rainbow ingredients and blend them separately. I used them raw but they can also be cooked, preferably steamed.

Prepare the ladybug: cut the tip of a cherry tomato, scoop the inside and insert a black olive.

Make the eyes with two pieces of rice and the pints with bits of olive or black sesame.

For the man's hat, make small cuts and insert the strips of the carrot.

For the eyes of the man, slightly dig two holes and insert the eye made with the slice of apple and a piece of olive.

Fill the inside of the zucchini with the lentils and prepare the dish presentation:

make a rainbow with the raw vegetables, place the doll in front and then the rice, sprinkle with sesame seeds, and put the ladybug on the rice.

Bon appétit!

© veggie delicious food,  2013