Set the oven in a grill mode at 250 degrees Celsius.
Prepare a deeper oven baking pan with baking paper
Cut all vegetables into 2-3 cm slices (including broccoli stems) and place them into a larger bowl.
Take a smaller bowl to mix the marinade and mix together:
olive oil
apple cider vinegar
all spices + salt
crushed garlic
Pour the marinade into the vegetable bowl and mix thoroughly. Use your hands to make sure all the broccoli bouquets are covered and make sure that the zucchini pieces do not stick to each other.
Pour the vegetables onto the baking pan and distribute them evenly.
Put the vegetables into the middle part of the oven and start baking.
While the vegetables are in the oven, dice the halloumi cheese into 2-3 cm slices.
Bake until they are half done (starting to become golden brown). Remove the baking pan from the oven and place the diced halloumi cheese evenly over the vegetables. Put the vegetables back into the oven.
Bake until the vegetables are golden brown and feel soft enough.
1/2 tsp of sea salt plus a little more to sprinkle afterwards
1 cup of shredded cheddar cheese ( I used mild)
3 tbsp of water
INSTRUCTIONS
Pre-heat oven to 175 C.
Mix all ingrediencies together in a bowl into a dough.
Place the dough on a sheet on a baking pan and make it as thin as possible (should cover the whole pan). You can use another baking sheet on top to press the dough thing and smooth.
1 large garlic clove – minced (you can use more garlic too)
Instructions
Heat the oil in the pan and fry the onions until they they are golden and a bit golden brown.
Add your chosen spice mix stir in the pan for 10 seconds.
Add the kale and fry for a couple of minutes until the leaves sink together.
Add the tomatoes and let everything to simmer for a couple of minutes.
Add chickpea flour and mix it well. Don’t worry about the lumps, they will taste great.
Add as much boiled water as you like to get the consistency that you enjoy (around 0,5 l). Note that chickpea flour can absorb quite large amount of water.
2 large broccoli (or 3 small) 2 large onions 1 tsp cumin seeds (spiskummin in Swedish) 3 tbsp Seitan Spice Mix 3 tbsp Arada Shiro Olive oil
Chop the onions and start frying them in plenty of oil until golden brown.
Meanwhile, chop the broccoli into florets. Use the stem too (except the most wooden bit) and slice it quite thinly.
Heat a generous amount of oil in a large frying pan with high edges. To see if the oil is hot enough, throw in one or two cumin seeds and if they start to slightly bubble or move around, then add the rest of the cumin seeds. Stir them around in the oil until they become darker brown (but not black brown!). Less is definitely more in this case.
When the cumin seeds have turned darker brown, add Seitan Spice Mix and stir for a few seconds. You should get a spice paste. If the paste feels too dry, add more oil.
Add broccoli and stir to cover it in the spice mix.
Add the fried onions.
Cook until the broccoli feels softer, but still crispy. Stir occasionally.
Sprinkle Arada Shiro over the broccoli and stir.
Stir for one more minute, to give Shiro a chance to become cooked.
Use any volume units, depending on how large amount of the spice mix you want to create. I usually use 1 dl as a unit.
1 unit Turmeric powder 1 unit Asafoetida powder 2 units Arada Berberé (or 1 unit Chilly powder) 2 units Ground Cumin 2 units Curry powder 2 units Paprika powder
Pour the cold water into a glass and add psyllium husk. Whisk immediately with a fork until you get a smooth and thickened consistency (about 1 min). Add chia seeds into the glass and stir. Put the grated cauliflower and grated mozzarella cheese into a bowl and pour in the psyllium and chia seeds mix. Mix thoroughly using your hands (about 30 sec).
Put a baking paper on a baking pan, and spread the dough thinly all over the pan (I used hands).
Bake 15 minutes or until it looks like that:
Add your toppings. In this example I used: – a thin layer of Seitan Tomato Sauce – green verts – spinach – tomatoes – more grated mozzarella
Bake another 15 minutes in 220 Celsius or until the cheese is starting to become golden brown
chia seeds 1 dl (optional, but very good for your health)
psyllium fiber husk 1 tbsp (or 1 teaspoon if the husk is a fine powder)
chickpea flour 0.5 dl
salt 1 tsp
olive oil 0.5 dl
boiling water 2.5 dl
Instructions
Set the oven on heating (150 degrees)
Mix all the dry ingredients + olive oil.
Add boiling water and mix until the mix becomes thicker (1-2 minutes).
Spread a thin layer of the mix on a baking pan ( or 2 if you make extra thin layers). To make extra thin layers, put one baking sheet on the table, put half of the mix on it and use another baking sheet on top and roll out the mix into a thin layer.
If your oven has ventilation, use it for quicker results.
Bake 25 min -> take it out of the oven and cut into squares, if you would like to have squares. It’s fine to also not do anything during this step.
Bake 25 min more.
If the crackers feel dry, then they are ready and you can turn off the oven and let the oven cool with the crackers inside. But if the crackers have a clear consistency of leather, keep on baking until they become crispy.
Seasoning
Original – no extra seasoning needed.
Mediterranean – Use plenty of rosemary in the mix. You can also use oregano or thyme on top of the rolled out mix. You can use quite a lot of the herbs, it never seems to be too much. Press the herbs into the mixture by using an extra baking sheet on top.
Curry – Add a table spoon or two of Curry to your mix.
Feel free to experiment! I’ve never managed to destroy a batch.
Variation
The base recipe can be simplified by omitting the chickpea flower and psyllium powder. The chia seeds and flax seeds are binding enough for the crackers to not fall apart.
