CLICCA QUI PER LA RICETTA IN ITALIANO
INGREDIENTS
- 1 can of tomato basil sauce (or homemade)
- Grilled veggies (I used eggplant, zucchini, bell peppers)
- 1 onion
- Cashew sauce (my recipe here)
- Ground rosemary
- Gluten-free breadcrumbs
- Paprika
Ready in: 1,5 hour
Hellooo! So today it’s time for my second savory recipe, hoping to help you in your search for gluten- and dairy-free ideas for the holidays menu.
This one is just as easy as my baked creamy pasta, because, you know, I have deep respect for my laziness at Christmas too.
So here’s how you make it:
- you can grab a can/jar of pre-made tomato basil sauce or if you are in the mood for quickly making it from scratch like I did: grab a can of tomato sauce and throw in a clove of garlic, 2 tbsp of olive oil, salt to taste and a few leaves of fresh basil or half tsp of dried basil and let it all simmer for 20-30 minutes
- in the meanwhile pick the veggies you prefer, slice them pretty thin and grill them. I used eggplant, zucchini and a yellow bell pepper, but you could use others, pumpkin for instance. Or leafy greens too, like chard or cabbage, so you won’t even need to grill them
- slice the red onion
- prepare the cashew sauce, recipe here
- now you can start piling up all the ingredients in a baking pan. I made a thin layer of tomato sauce first, then on with the veggies, so a layer of eggplant, layer of tomato sauce again, cashew sauce, onion slices, pinch of ground rosemary and up up this way till you have used all the ingredients. On the top, some glutenfree breadcrumbs, pinch of ground rosemary and of paprika
- now into the pre-heated oven, 200°C / 390°F for a good 30-40 minutes
I think this recipe makes a super tasty dish on its own, but it is just as great as a side dish too.
If you give this a try, let me know in the comments 😉
I’ll meet you here again next week, because it will be dessert time. And chocolate will be involved. You’ve been warned.
If you are curious to see what I come up with in my kitchen every week, don’t forget to subscribe to my Instagram, Twitter and Facebook to stay up to date 🙂
Ciao!
Sonia
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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