Some of them are necessary for the functioning of the site, but you can decide about others.
Rhubarb provides an exceptionally interesting taste, which is why we can’t help but use it in every other recipe. Another berry with a beautiful taste is of course strawberry, especially when it is picked fresh from the garden or forest. A deadly combo for your taste buds, in a positive sense of course. As always, Anita hit the bullseye with the dough, which is why are more than ready for a summer fever of sweetness, freshness and tenderness.
SOURDOUGH (for a round baking pan with a diameter of 18 cm):
200 g whole wheat flour
70 g oat drink
4 g of salt (two generous pinches)
40 g of fluffy and bubbly yeast
80 g of sunflower oil
Dissolve the salt and fluffy, bubbly yeast in the oat drink, add the flour and knead into crumbs. Gradually pour in the oil and knead quickly yet again, as we do not want a stringy or fragile dough.
Cover the dough tightly and leave at room temperature for at least 15 hours or a bit longer, in order for the fermentation to do its thing.
ferment finely, maybe a little longer.
Roll the dough across two sheets of baking paper and fit it to the size of the baking tray, while leaving the edges at least 3 cm of height.
Then put the dough filled pan in a cool room for a decent hour.
300 g of fresh strawberries
250 g of rhubarb
1 soy yogurt
1 chickpea ricotta
4 tablespoons of brown sugar
5 tablespoons of cornstarch
Juice of a whole lemon
The peel of one lemon
When it comes to the filling we should first focus on preparing the central part, which consists of yogurt, chickpea ricotta, sweetener, lemon juice, lemon peel and half of the cornstarch. Mix everything well until smooth. You can add some vanilla, aged rum or orange liqueur to enhance the flavour.
Pour the filling over the dough. Don’t be alarmed by the liquid nature of the filling, for it will solidify quite nicely during the baking process. Arrange the sliced strawberries and rhubarb on top.
Pour the filling over the dough, no problem, despite the fact that it is quite liquid, it will solidify nicely during baking. Arrange the sliced strawberries and rhubarb on top.
Bake the pie for about 1 hour at 170°C.
After the baking is complete, put the pie in a cold environment and let it cool down completely, which should happen in about 2-3 hours.
For an extra shine, you can coat the pie after baking with apple syrup or any other that you have lying around.
A delicious and fermented bon appetit,
Martin and Anita
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