Glutenfree Pizza Dinner rolls. Millet Oat bread rolls with Garlic, Sundried tomato, Capers for VVP 2012. vegan gluten-free recipe

November 1 is World Vegan Day! To celebrate the day and to also connect with vegan bloggers online, today I am participating in Virtual Vegan Potluck with 105 bloggers from 14 different countries! You can find more about the Potluck here and The first Potluck here. Thank  you Annie, Somer and Jason for setting this all up.

I am bringing Whole grain Gluten-free dinner rolls to this Potluck. And since technically we are still in Pizza month of food, the dinner rolls have elements of Pizza in them. Some sun-dried tomato, herbs and capers and you have yourself some Pizza dinner rolls.



With Oats, cooked millet, garlic, sundried tomato and capers, these make a wonderful side with any soup and are flavorful enough to eat by themselves. Serve warm.
The pictured rolls have not risen to their full potential. Let them rise 5-10 minutes more. I was in a hurry since the light was fading quickly and I was frantic to take some decent pictures. These are dense as well as airy and soft. You can't see from the pictures, but they squish quite nicely just like a regular bread roll.

Also, check out my all time Top 10 reader fave round up posted yesterday! Naans, Pizzas, chickpeas and more:)

Hubbs loves Sundried Tomato. Me not so much.. So he ate most of the rolls toasted and slathered with earth balance, with this 15 minute creamy Spinach Soup.

Looking for regular dinner rolls.. See these soft, fluffy beauties below.
Regular white with gluten Dinner rolls/Burger buns



Some mini Plain pull apart Glutenfree rolls with sorghum, from the archives. Equally soft and squishy. gumfree too.



Now onto these whole grain rolls..

Steps:

In a bowl, add warm water,  yeast and sugar and mix well. Let sit for 10 minutes or until frothy.
In another bowl, add the dry ingredients(flours, starches, salt, spices, baking powder) and mix well.



Add the flours/starches to the yeast mixture. Add the cooked millet, sundried tomato, capers, evoo and mix into a thick batter.



Cover the bowl and let sit for an hour.



Mix the batter. (If it appears too thick/stiff add 2-3 teaspoons more water and mix. It should be very slightly stiff batter)
Spoon the batter into parchment lined muffin pan and fill not more than 3/4.
Spray water liberally on top and smooth the batter with a wet hand if needed.



Keep the muffin pan in a warm oven for 15 minutes. Cover the pan lightly with a foil without touching the tops of the batter.
Bake in preheated 375 degrees F for 20 minutes.
Turn the pan around and bake for another 6-7 minutes.





Millet Oat Dinner rolls with Garlic, Sundried tomato, Capers
Allergy Information: Gluten, dairy, egg, soy, corn, nut free
Makes 7-8 regular muffin size rolls

Ingredients:
2/3 cup warm water
1.5 teaspoons active yeast
2 teaspoons raw sugar

1 scant cup Oat flour
1/3 cup tapioca flour/starch
1/3 cup potato starch
1/3-1/2 cup cooked millet (1/2 cup makes the rolls denser)
1 teaspoon baking powder

1.2 teaspoon apple cider vinegar
2 teaspoons extra virgin olive oil
1/3 tsp salt
2-3 Tablespoons of chopped Sun-dried tomatoes
2 Tablespoons Capers
2-3 cloves of garlic minced or 1/4 teaspoon garlic powder
a generous pinch of mustard powder

Variations: Add some shredded vegan cheddar, Add fresh or dried herbs.

Method:
Cook the Millet and keep ready. (1/4 cup millet washed and cooked on low in 3/4 cup water will yield about a scant cup cooked millet)
In a bowl, add warm water,  yeast and sugar and mix well. Let sit for 10 minutes or until frothy.
In another bowl, add the dry ingredients(flours, starches, salt, spices, baking powder) and mix well.
Add the flours/starches to the yeast mixture. Add the cooked millet, sundried tomato, capers, evoo and mix into a thick batter.
Cover the bowl and let rise for an hour.
Uncover and Mix the batter. (If it appears too thick/stiff add 2-3 teaspoons more water and mix. It should be not too stiff batter)
Spoon the batter into parchment lined muffin pan and fill not more than 3/4 of the way.
Spray water liberally on top and smooth the batter with a wet hand if needed.
Keep the muffin pan in a warm place/oven for 15 minutes.(the rolls should rise atleast 1.5 times.)
Spray water on top again, Cover the pan lightly with a foil without touching the tops of the batter(just place it on, not seal, to trap a little steam that escapes the rolls during baking).
Bake in preheated 375 degrees F for 20 minutes.
Turn the pan around and bake for another 6-7 minutes.
Remove pan from the oven and remove the top foil. Let the muffins sit for a minute, then remove from parchment. Cool for another 5 minutes before slicing.
Slice, load with earth balance butter, eat.



These rolls are also being shared at Allergy Friendly Wednesdays, Ellas' Friday Potluck



The Potluck is a chain of all bloggers linked up forwards and backwards.
To go to the Blog that precedes mine, click below



To go the blog that follows mine, click below



To head to the start of the Potluck and for a complete list of blogs, click below.

All time Reader Favorites Round up. Vegan

Vegan Mofo Post 20. Final Post!
What better way to end Vegan Month of Food, than a round up of all time reader favorite recipes! Top 10 all time favorites from the blog. I will do a round up of my favorite bloggers recipes in a few too. Need a few days to breathe :) 
Thank you to all the readers for sticking with me, for the wonderful comments and following my food journey. Heres to continuing cruelty free deliciousness ! 

This month my theme was Pizza. See all my Pizza Month of food Posts from this month here

The all time favorite.. Obviously the Naan flat bread. The regular one with vegan yogurt(pictured above). Which you can easily convert into a Pizza crust. Make on stove top or baked.

The Naan bread post has many options. The one with Avocado instead of the yogurt...Soft and green



Stuffed with grated Cauliflower, carrots and kale. (Pictured below). Make this!



And my  Glutenfree Naan  also made the top 12. recipe can be found here
Yes, the below picture is of a gf Nann flatbread!



The home-made Doritos Spice blend. Since the feature on Oprah :). This post keeps getting hits! Adjust the cayenne to your spice level, do not skip on the sour black salt and sprinkle this on everything. I had sprinkled it on creamy pasta, hence the picture.



The Chickpea flour Veggie Omelette(soyfree, glutenfree). This omelette is a weekly fixture in this house, with different veggies, sometimes folded with loads of cheese in, and served with different sauces, ketchup, sriracha, chipotle habanero. Its not a surprise that this is in the all time reader faves too.



 
General Tso's Tempeh - an easy weekday meal.

The Chickpea Quinoa chard Pizza crust topped with Roasted cauliflower and grape tomatoes. (GF)..hmm I think I should make lot more things with chickpeas:)
I love this nutritious crust!



Banana Oat Quinoa Cashew Quick bread bar. 
Banana quick bread with whole grains and some cooked quinoa, baked in a cake pan to make easy to carry thin bars.



Chana Masala Hummus Pizza.. :D Another chickpea recipe :)
Leftover Chana masala(chickpea/garbanzo bean curry) made into hummus and used as a topping on a Pizza.




Mutter Paneer- Spiced Tempeh and Peas curry. (GF)
This is one simple North Indian Curry with a few spices. Make it!



No, I kid you not.. these made the top 10 too.. Khaman Dhokla - Steamed Savory Chickpea flour Snack cakes. GF
These soft savory Glutenfree "chickpea flour" snack cakes are easy, delicious and interesting breakfast or snack from West India.



And from the last 30 days..
Tempeh Tikka Masala on glutenfree Oat Focaccia crust. GF
Tried and tested, this is one keeper Glutenfree crust that no one can believe is free of wheat/gluten!
It doesnt hurt that the crust is loaded with a load of mouth-watering Tikka Masala!



Deconstructed Gobi Paratha Pizza- Cauliflower crust. GF
This grain-free gluten-free crust is tricky to get the right crisp, but the deliciousness makes up for it! 



And of course all the other 18 Pizzas from the Month are in my favorites:) Quite a few Allergy friendly options!



Happy Halloween!

Happy Vegan Month of Food. Hope you all enjoyed my Pizza creations! Join me tomorrow for a Virtual Vegan Potluck. 100 bloggers bringing a vegan dish each to a Virtual potluck! A chain linking all of the bloggers. 

Crunchy Tomato Rings, Pea & Kale pesto on Soft White Gluten-free Pizza Crust. glutenfree gumfree vegan recipe

Vegan Pizza Mofo post 19.
I wanted to make a simple white airy gf crust. The day I made the pesto and tomato rings, I had run out of Tapioca starch. So I powdered some Tapioca Pearls into fine powder and used that instead. The resulting crust was not that airy, but soft anyway and no cracks or dryness. So I decided to click a few pictures. In this super busy month, I managed to make another version of the crust which is super airy and was hoping to make a larger pizza with the tomato rings again, but since we are almost out of time, I decided to post this mini pizza. :)

The airier crust is white rice, brown rice and tapioca starch. Few ingredients and you get a chewy pillowy crust similar to a regular white chewy crust. You wont miss the gluten in this one too. This second crust is topped with some cherry tomatoes, green chili slices and daiya mozzarella.

Sending thoughts and prayers to all the East Coast affected by the hurricane.



Look at them holes!

I gave Veggie Grill in Seattle another try and I just dont like it. I think with the way my diet transition is going, I generally prefer healthier and whole foods more than soy protein fake meats, super fried things and such. Though I love some sweet potato fries once in while, I can only indulge in 7 or 8 fries before I start feeling all oily inside. My husband likes it though. He doesnt mind the fried chick'in sandwiches, fries and carrot cake. That chick'in patty is so close to the real thing, that it grosses me out. It is an interesting development. I dont get grossed out by cheese substitutes though, so it seems to apply only to meat substitutes that feel exactly like meat. I'd rather eat a bean patty or tempeh patty. 



Tomato slices are dipped in flax egg mixture and then in herbed crumbs. The rings are crunchy on the outside and hot and soft on the inside. They are less crunchy than onion rings.  The Peas and greens in the pesto work together to give it a brighter green hue and it works very well with the tomatoes.
You can use other Gf crusts like this Oat Focaccia crust or the Teff crust, or regular  Wheat crusts posted this month :)

Steps:
In a bowl, mix warm water, yeast and sugar. Let sit for 10 minutes or until frothy.
In another bowl, mix the dry ingredients to combine well.
Add the dry ingredients, evoo to the yeast mixture and mix into a smooth thick batter.

(Airy crust)


Cover bowl with towel and let rise for an hour.



Gather and Spoon batter onto parchment lined sheet.
Pour a teaspoon or so evoo on top and using your hands, pat the batter into desired shape.



Spray water liberally on top and especially on the edges.
Let the batter rise in a warm place for 10-15 minute.
Cover the sheet lightly with foil without touching the batter.( to capture some of the moisture/steam that escapes from the crust)
Bake in pre-heated 375 degrees for 10 minutes. Remove crust and top with pesto.
Dip the tomato slices in flax egg mixture and then in the rice flour or bread crumb mixture. Place tomato rings on top. 

(Airy crust topped with cherry tomatoes, chili slices)


(Tapioca pearl crust topped with pesto and Tomato rings)



Add some daiya mozzarella or vegan cheese shreds of choice.
Bake for another 6-7 minutes.
Take out, let cool for half a minute. slice and serve.





Crunchy Tomato Rings, Pea and Kale pesto on Soft White Gluten-free Pizza Crust
Gluten, dairy, egg, corn, soy free

Ingredients:
Crust
1/4 cup warm water
1 teaspoon active yeast
2 teaspoons sugar

Crust with Tapioca pearl flour:
1/4 cup brown rice flour
1/4 cup tapioca flour( made from tapioca pearls)
1/4 teaspoon baking powder
1 Tablespoon flaxmeal
2 Tablespoons water (more)
1/4 teaspoons salt
1/2 teaspoon dried basil or other herbs
2 teaspoons evoo

Airy White Crust: 7.5 inch crust
1/4 cup white rice flour
1/4 cup tapioca starch
2 Tablespoons brown rice flour
1/4 teaspoon baking powder
1/2 teaspoon dried or fresh basil or herbs
1/4 teaspoon salt
2 teaspoons extra virgin olive oil (evoo)

Toppings:
Pea and Kale Pesto:
Blend the following into a smooth pesto
1/4 cup green peas
1 large kale leaf, chopped
1 teaspoon evoo 
few teaspoons water
1/4 teaspoon garlic powder
a generous pinch salt

Tomato Rings:
Tomato slices
2 flax eggs - 2 Tablespoons flaxmeal mixed in with 5 Tablespoons water
Mix Rice flour, salt, herbs, black pepper to coat
or use oat flour or gf breadcrumbs

Method:
In a bowl, mix warm water, yeast and sugar. Let sit for 10 minutes or until frothy.
In another bowl, mix the dry ingredients to combine well.
Add the dry ingredients, evoo to the yeast mixture and mix into a smooth thick batter.
(the crust can easily be doubled. the batter should be smooth and wet somewhat like pancake batter, but not stiff)
Cover bowl with towel and let rise for an hour.
Gather and Spoon batter onto parchment lined sheet.
Pour a teaspoon or so evoo on top and using your hands, pat the batter into desired shape.
Spray water liberally on top and on the edges.
Let the batter rise in a warm place for 10-15 minute.
Cover the baking sheet lightly with foil without touching the batter.( to capture some of the moisture/steam that escapes from the crust)
Bake in pre-heated 375 degrees for 10 minutes.
Remove crust and top with pesto or other toppings of choice.
Dip the tomato slices in flax egg mixture and then in the rice flour or bread crumb mixture. Place tomato rings on top. (or use plain fat tomato slices)
Add some daiya mozzarella or vegan cheese shreds of choice.
Bake for another 6-7 minutes.
Take out, let cool for half a minute. slice and serve.



This Pizza is being shared at Hearth and soul bloghop, slightly indulgent Tuesdays, Ricki's Wellness weekend.



Did you know that Brad Pitt follows a Vegan diet. I didnt. Now if only someone made a go vegan with me ad with him where he looks all good and speaks about the benefits and how to transition to a plant based diet.. he might sound more interesting in that than his Chanel ad ;)

Even though I try to stay way from attaching the diet to one particular person, it never hurts the movement to have good looking well known spokesperson. :) Aamir Khan, please see :)

Quinoa Olive Focaccia Crust Pizza with Israeli Za'atar, Caramelized Onions and Pomegranate. vegan recipe

Vegan Pizza Mofo post 18.
Phew, seriously 20 posts in a month, each with step by step pictures, different crusts and toppings, aint that easy. We are almost at the end.. almost.. almost.. 
Today it is all about Isaraeli Za'atar. A delicious blend of toasted Sesame Seeds, Syrian Sumac, and Thyme. There are other Za'atar blends which can contain cumin or other ingredients depending on the region. This blend is a great addition to the pantry. Mix it in good quality olive oil and served as a dip with fresh Pita bread. 

The blend is sprinkled liberally over this soft focaccia crust along with extra virgin olive oil. Then loaded with Caramelized onions, red chili pepper slices(which are of course optional), and fresh pomegranate arils. A delicious snack or a light meal or a side.



The focaccia crust sure looks white, but is not just fluff. It has bread flour, cooked Quinoa, and olives. Soft, airy, delicious and some good quinoa protein. 

You can use any of the other crusts posted earlier or a glutenfree Focaccia crust. 
If you havent made the Samosa Potatoes Pizza yet, you should make it today!

Everyone on the East coast, Stay safe. 



Checkout the awesome giveaways on VeganMofo.com everyday! Last few days of fun.

Fortunately, or unfortunately, the house hunt has slowed down a bit. There isnt much in the market right now that matches our requirements. And the ones that come up are usually slightly over the budget and go pending with multiple buyers and bids, within 2-3 days. Seriously Seattle, whats with the crazy sellers market. Well atleast we know that whatever we invest in will keep the value. Hope you all are having a fun Sunday!

Steps:

In a bowl, mix the warm water, sugar, yeast and let sit for 10 minutes or until frothy.
Add the flour, salt, oil, cooked quinoa and mix/knead into a soft sticky dough.



Cover bowl with a damp towel and let sit for 1.5 -2 hours or until doubled.
Add chopped olives, sprinkle 2 Tablespoons of bread flour on the dough, oil hands and gather and knead the dough for 2-3 minutes.



Roll out the dough or pat onto parchment into desired size crust of atleast 1/2 inch thickness.
Spread generous amount of evoo on top. Make dimples in the dough if you like.



Sprinkle Zaatar blend liberally.
Distribute caramelized red onions and red chili slices.



Bake at preheated 400 degrees F for 13 minutes.
Turn around and bake for 2 minutes.
Take the crust out, load it with juicy Pomegranate arils.
Let rest for a minute before slicing.



Squishy soft.



Quinoa Olive Focaccia Crust Pizza with Israeli Za'atar, Caramelized Onions and Pomegranate arils. 
Dairy, egg, corn, soy, nut free
Makes 1 10-11 inch crust

Ingredients:
Crust:
1/3 cup water
3/4 cup bread flour
1/3 cup cooked Quinoa
1.5 teaspoon yeast
2 teaspoons raw sugar
1/3 tsp salt
2 teaspoons extra virgin olive oil(evoo)
1/4 - 1/3 cup chopped olives

Toppings:
1 Tablespoon Extra virgin olive oil
2-3 teaspoons Za'atar spice blend
1/4-1/3 cup caramelized red onions
sliced chili peppers
Pomegranate arils

Variations: Add other toppings like Shiitake mushrooms, sliced olives, Feta, Sliced potatoes.

Method:
In a bowl, mix the warm water, sugar, yeast and let sit for 10 minutes or until frothy.
Add the flour, salt, oil, cooked quinoa and mix/knead into a soft sticky dough.
Cover bowl with a damp towel and let sit for 1.5 -2 hours or until doubled.
Add chopped olives, sprinkle 2 Tablespoons of bread flour on the dough, oil hands and gather and knead the dough for 2-3 minutes.
Roll out the dough or pat onto parchment into desrired size crust of atleast 1/2 inch thickness.
Spread generous amount of evoo on top.
Sprinkle Zaatar liberally.
Distribute caramelized red onions and red chili slices.
Bake at preheated 400 degrees F for 13 minutes.
Turn around and bake for 2-3 minutes.
Take the crust out, load it with juicy Pomegranate arils.
Let sit for a minute before slicing and biting in.
Serve with more evoo or Zaatar mixed in evoo and more Pomegranate arils.

To cook Quinoa, wash and rinse quinoa and cook in 2:1 ratio. 2 cups water to 1 cup quinoa. 
To caramelize onions, Add enough evoo or other oil of choice to coat a pan, heat on medium and cook onions for 10 minutes. Sprinkle salt and sugar(depending on the quantity of the onions) and a few drops on water. Mix and keep cooking on low-medium stirring every 6-8 minutes, until golden brown.



This Focaccia is being shared at Slightly Indulgent tuesdays, ricki's wellness weekend