Bruschetta with Raw Garlic Bread - VEGAN Recipe

I threw a potluck at my place yesterday.  One of my efforts was a pungent, fresh and tasty bruschetta. 

Back in my 'gluten' days I used to make this simple dish A LOT.  The flavours are so vivid when the tomatoes are fresh from the vine.  Room temperature, to bring out their sweet, acid fruitiness.  When freshly minced garlic, peppery extra virgin olive oil and basil combine with the tomatoes, and a good pinch of rock salt is rubbed between thumb and fingers to freckle over the top..something magical happens. Inhale deeply whilst gently tumbling the ingredients in a bowl with a spoon or fork. It is a sensual, aromatic feast as the acid 'cooks' the garlic and the essential oils from the basil are released into the juices from the tomatoes. The ingredients act like a great boy band…individual, unique but together they ROCK!

I decided to try a recipe for Raw Garlic Bread - Russell James.  The recipe is complete genius with surprising ingredients like psyllium husk and almond pulp. The bread is raw, living ('cooked' via a dehydrator to keep its enzymes intact..an oven on it's lowest setting could possibly work) spongy and light. It even has a chewy crust, much like a french baguette. I made two changes to the recipe.  Omitting the dates and using one clove of garlic, as the cloves I had were ginormous and the tomatoes were laden with garlic too.  It turned out quite perfect!  Gluten free, low carb.  All praise to Russell for a fabulous recipes.  It is one I will used again and again.

The topping is simple.  Ripe, succulent tomatoes roughly chopped.  Fresh, minced garlic and torn organic basil leaves.  Salt to taste.  The bread acts like a sponge to the salad and it transforms it.  It's chewy, garlicky, fresh, aromatic and perfectly pert.

The raw bread takes 14 hours to dehydrate but it made 4 small loaves and it freezes.  The tomato bruschetta takes mere moments.

Nutritional info according to Science Daily

 'researchers found that tomatoes are the biggest source of dietary lycopene; a powerful antioxidant. Tomatoes also contain other protective mechanisms, such as antithrombotic and anti-inflammatory functions. Research has additionally found a relationship between eating tomatoes and a lower risk of certain cancers as well as other conditions, including cardiovascular disease, osteoporosis, ultraviolet light-induced skin damage, and cognitive dysfunction'.

Enjoy

x

Butternut squash gnocchi in a rich sage & mushroom sauce

gnocchi ~ derived from the Italian word 'nocca' meaning knuckle or knot of wood.  I have only eaten gnocchi once before.  Years ago.  I poked around in my memory bank to remember when this was, but to no avail, all I could remember was a the taste.  I was not impressed.  Since turning vegan over 11 years ago I never entertained the idea of ever eating it again, not just because the Italians use eggs but also starchy carbs and heavy pastas do not leave me feeling very vibrant. Probably why I don't consider Italy as a possible favourite food destination right now (though I wouldn't baulk at a free trip to the Italian Lakes!.  But lately,  whilst following my favourite vegan websites and scouting for ideas for something new, gnocchi keep on popping up.  Finally, when Lisa aka Parsley, Sage, Desserts and Line Drives entered this into the m the Secret Recipe Club , she wrote  such a raving report about butternut squash gnocchi, I found my tipping point and had to make it. (jumping up and down excitedly) I am SO GLAD I did.

I did a little bit of tinkering with the recipe.  I wanted the gnocchi to be VEGAN, gluten free and the sauce to be dreamily delicious and low fat.  Can't be doing with a sauce made from nearly all butter (even if it is vegan), so I used olive oil instead and greatly reduced the quantity.        I cannot wait to make it again.

butternut squash gnocchi with mushroom and sage sauce

serves 3-4

ingredients

gnocchi
approx 3 cups/ 1.2 kg butternut squash peeled and cubed.
2 cups sorghum flour (or plain if gluten-free is not a concern for you)
1/4 tsp garlic powder
1/4 tsp salt


mushroom sauce
2 Portobello mushrooms
2 small shallots or red onion
4 tbs nutritional yeast
1 tbs sorghum flour
1 1/2 tbs extra virgin olive oil
1 tsp (or 6 fresh leaves chopped) dried sage.  I prefer the subtlety of the dried sage.  I think it allows the mushrooms and gnocchi to take centre stage.
1/4 tsp white pepper
1/4 tsp salt

method
1.steam the squash until soft then mash.
2. add the flour, garlic powder and salt to the mash and using your hands form a dough.
3. dust your counter top and divide the dough into 6-8 balls.
4. roll each ball between your palms to form a sausage.  Roll the sausage gentle with your finger tips onto your floured surface until it is 1 inch thick.  Cut the sausage into 1.5 inch sections.  Repeat until all balls are cut.
5. this is optional..if you want to create a ridge effect to style your gnocchi then use a fork to gently indent a pattern on the top.

6. gently plunge into boiling, slightly salted water for 12-15 mins.

make the beautiful sauce..

1. saute the finely chopped onions in a tbs of olive oil until soft.
2. slice the mushrooms and add to the onions and fry for approx 8 minutes.
3. add the sage and the flour, nutritional yeast and seasoning and gently stir into the mushrooms.
4. slowly add the water whilst gently stirring the mushroom mix.  Simmer for 6-8 minutes..adding a little more water if necessary.
5. add the drained (retain the cooking water...see below for a top tip) gnocchi to the sauce and hey presto.  Serve.

*top tip*

I retained the cooking water.  It had thickened beautifully and turned golden from the squash.  With a scoop of the mushroom sauce I transformed it into a soup.  Fit for a flavourful, heart warming soup the next day. 

Even though none of the ingredients in this dish are strangers to me, the flavours and textures are truly unique.  I am now, well and truly dotty about gnocchi (well this recipe anyway).