Teff Polenta Pizza Stacks
Teff offers an opportunity to make a nutritious riff on corn-based polenta. The teff base along with a tomato sauce and vegetable topping give this dish a definite pizza vibe. If possible, use canned San Marzano tomatoes for the sauce. Low in acid and high in fruitiness, these meaty Italian tomatoes are the gold standard for great red sauce.
1 1/2 cups (350 mL) teff grain
4 cups (1 L) vegetable broth, preferably no salt added
2 tsp (10 mL) dried thyme
3/4 cup (180 mL) grated Parmesan cheese
28 oz (796 mL) can crushed tomatoes
2 Tbsp (30 mL) tomato paste
3 garlic cloves, minced
2 Tbsp (30 mL) red wine vinegar
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) red chili flakes
1/4 tsp (1 ml) salt
2 Tbsp (30 mL) grapeseed oil, divided
4 cups (1 L) sliced mushrooms
1 lb (450 g) spinach (about 2 bunches), ends trimmed
1/3 cup (80 mL) torn basil
In large, heavy-bottom saucepan set over medium-high heat, toast teff, shaking pan regularly, until fragrant and beginning to crackle, 3 to 4 minutes. Add broth, 1 cup (250 mL) water, and thyme; bring to a boil, lower heat to medium-low, and simmer covered until mixture is thick and teff is tender, about 30 minutes. Stir mixture occasionally, especially toward the end to prevent clumping. Once cooked, stir in Parmesan.
Spread teff mixture out in even layer onto lightly greased or parchment paper-lined square cake pan. Let cool to room temperature and then chill for at least 2 hours, but preferably 24 hours.
To make sauce, bring tomatoes, tomato paste, garlic, vinegar, olive oil, oregano, chili flakes, and salt to a boil in medium-sized saucepan. Reduce heat to medium-low and simmer uncovered until slightly thickened, about 20 minutes.
Slice teff into 6 or more wedges. Heat 1 Tbsp (15 mL) grapeseed oil in large skillet over medium-high heat. Add teff wedges, in batches if necessary, and sear for 2 minutes per side. Remove wedges and cover to keep warm.
Add remaining grapeseed oil to pan and, once shimmering, add mushrooms. Cook until softened, about 3 minutes. In batches, add spinach and cook until wilted. Drain excess liquid.
Place teff wedges on serving plates and top with tomato sauce, cooked vegetables, and basil. Garnish with additional Parmesan if desired.
Serves 6.
Each serving contains: 399 calories; 18 g protein; 14 g total fat (4 g sat. fat, 0 g trans fat); 55 g total carbohydrates (6 g sugars, 9 g fibre); 554 mg sodium
source: "Teff Love", alive #378, April 2014
Teff Polenta Pizza Stacks
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Strawberry Carpaccio
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Greek Turkey Burger Bites
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
Italian Portobello Mushroom Burger with Artichoke Tapenade
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Asian Shrimp Burger with Bean Sprout Slaw and Fresh Mango
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.