Tag: Italian Cooking

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Friday night Italian pizzas @flahavans #foodaware

flahavans's profile picture

flahavans

No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats

Serves 2 pizza bases|Takes 15 mins

Ingredients:
For the Pizza Bases:
85g Progress Oats
1 large egg white
½ tsp salt
Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast
For the tomato topping:
400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp honey
1 tsp sea salt flakes
Couple of grinds of black pepper

Method:
For the Pizza Bases:
Pre-heat the oven 200C
Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.
Heat a small heavy based frying pan over a medium heat.
Add one tsp of vegetable oil.
Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.
Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through

For the tomato topping:

Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.
Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Pour the tomato mix into a high-speed blender and blitz for 1 minute.

Posted on

Creamy lemon orzo recipe with vegan fish fillet @barilla #foodaware

  • barillaVerifiedNow
  • here’s a dish we love. @youmayhaveabite has us licking our lips for this creamy lemon orzo recipe with vegan fish fillet 🤤

    #ASignOfLove #Barilla #Pasta

    Ingredients:
    2 tablespoons avocado oil
    1/4 white onion
    3 cloves of garlic
    1 cup Barilla orzo
    1 cup water
    1-1 1/4 cup of milk (best when foam-able)
    100 g fresh spinach
    juice of half a lemon
    1 teaspoon salt
    fresh parsley
    lemon wedges

    Tofish:
    2 blocks tofu
    1 tablespoons miso paste
    1 nori sheet, torn up or blended
    1 tsp mushroom powder
    1 tablespoons coconut aminos/soy sauce
    1 tablespoons spices of choice )
    water

    The method:
    1. Prepare the tofish by cutting the tofu down diagonally, leaving around 1cm at the bottom to keep it together. Combine all the ingredients and marinade the tofu for a few hours, or overnight.
    2. Heat up the oil in a large pan. Finely chop the onion, mince the garlic and add to the pan. Cook until golden, then add orzo, water and milk. Bring to simmer and allow to cook until it becomes creamy. If you think orzo gets too dry, add the additional 1/4 cup of milk.
    3. In the meantime cook the tofu in a different pan on both sides just until it starts to turn golden, 2-3 minutes each side.
    4. Divide the orzo into two portions and serve with tofish garnished with some fresh parsley and a splash of lemon juice on top!4w
Posted on

Friday night Italian pizzas @flahavans #foodaware

flahavans's profile picture

flahavans

No Friday would be complete without a seriously delicious pizza. Check out how easy these gorgeous pizzas are to re-create at home (using our very own Progress Oatlets), and you’ll be making your own Italian fakeaways every Friday night. Ciao! #FlahavansOats

Serves 2 pizza bases|Takes 15 mins

Ingredients:
For the Pizza Bases:
85g Progress Oats
1 large egg white
½ tsp salt
Optional – 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast
For the tomato topping:
400g tin chopped tomatoes
2 tbsp tomato purée
1 tsp dried mixed herbs
1 tsp honey
1 tsp sea salt flakes
Couple of grinds of black pepper

Method:
For the Pizza Bases:
Pre-heat the oven 200C
Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.
Heat a small heavy based frying pan over a medium heat.
Add one tsp of vegetable oil.
Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.
Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through

For the tomato topping:

Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.
Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.
Pour the tomato mix into a high-speed blender and blitz for 1 minute.

Posted on

Creamy lemon orzo recipe with vegan fish fillet @barilla #foodaware

  • barillaVerifiedNow
  • here’s a dish we love. @youmayhaveabite has us licking our lips for this creamy lemon orzo recipe with vegan fish fillet 🤤

    #ASignOfLove #Barilla #Pasta

    Ingredients:
    2 tablespoons avocado oil
    1/4 white onion
    3 cloves of garlic
    1 cup Barilla orzo
    1 cup water
    1-1 1/4 cup of milk (best when foam-able)
    100 g fresh spinach
    juice of half a lemon
    1 teaspoon salt
    fresh parsley
    lemon wedges

    Tofish:
    2 blocks tofu
    1 tablespoons miso paste
    1 nori sheet, torn up or blended
    1 tsp mushroom powder
    1 tablespoons coconut aminos/soy sauce
    1 tablespoons spices of choice )
    water

    The method:
    1. Prepare the tofish by cutting the tofu down diagonally, leaving around 1cm at the bottom to keep it together. Combine all the ingredients and marinade the tofu for a few hours, or overnight.
    2. Heat up the oil in a large pan. Finely chop the onion, mince the garlic and add to the pan. Cook until golden, then add orzo, water and milk. Bring to simmer and allow to cook until it becomes creamy. If you think orzo gets too dry, add the additional 1/4 cup of milk.
    3. In the meantime cook the tofu in a different pan on both sides just until it starts to turn golden, 2-3 minutes each side.
    4. Divide the orzo into two portions and serve with tofish garnished with some fresh parsley and a splash of lemon juice on top!4w