Bucatini, also known as perciatelli, are a thick spaghetti-like pasta with a hole running through the center.
Baked pasta is a very common type of food in different styles in Mediterranean countries, especially in Greece, Italy, Turkey and Egypt. Bucatini, which is usually covered with béchamel sauce, is roasted with meat alternatives such as mushrooms and lentils, cooked in the oven, cut and served like lasagna.
In this recipe, you will find the vegan and gluten-free version of the baked pasta (Turkish Fırın Makarna), which is the version made in Turkey. In different countries such as Greece, mushrooms can also be cooked with tomatoes, mostly by layering in the form of Shepherd’s pie. Also known as Pastitsio. You can also see some versions with eggplants and mince in Egypt. And Italian version is more like creamy, cheesy with lots of cheese and herbs.
INGREDIENTS
300 g bucatini pasta, gluten-free or regular of your choice
For the mushroom filling
400 g mushrooms of your choice
3 tbsp ponzu (or tamari, soy sauce)
2 tbsp olive oil
5-6 garlic cloves minced
1 onion finely chopped
1 red bell pepper finely chopped
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp thyme
For the bechamel
6-7 garlic cloves minced
2 tsp miso paste
3 tbsp nutritional yeast
1000 ml oat milk
80 ml olive oil
100 g gluten-free flour mix ( or use 50 g tapioca + 50 g oat flour/buckwheat flour)
1 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
INSTRUCTIONS
Mushrooms
1. To make mushrooms, dice your mushrooms quite finely, set aside.
2.Heat up olive oil in a pan. Once the oil starts shimmering, add chopped onion and sauté, on a low-medium heat for 2-3 minutes. 3.Add in the garlic and fry for a few more minutes until fragrant.
4.Then add the diced mushrooms and ponzu, cook until mushrooms are tender and slightly browned.
5.Once all the mushrooms are cooked, season them with thyme, salt and pepper. Set aside.
Béchamel
1.To make oat milk, place 1 cup gf rolled oats in the blender, add 1000 ml water. Blend well, strain the mixture and use in your bechamel.
2.Blend minced garlic cloves and miso paste together in a small bowl, dissolve in a little water.
3.Slowly heat up olive oil in a large saucepan. Once the oil starts to shimmer, gradually whisk in gf flour ( or tapioca + oat flour/buckwheat flour). Keep whisking until the mixture is silky smooth. Allow the mixture to bubble gently, whisking constantly, for a few minutes.
4.Then, reduce the heat to low and start adding in oat milk while whisking the whole time.If the mixture gets thicken quickly and look a bit lumpy, it will recover once all the milk has been whisked in.
5.Once the mixture looks stable whisk in nutritional yeast and allow it to melt into the sauce, then continue adding in the rest of oat milk, including the garlic and miso mixture. Simmer only just enough for the sauce to thicken then season with salt, pepper and nutmeg to taste.
Assembly
1. Preheat oven to 180° C.
2. Cook your pasta for 5-6 minutes , just half amount of regular cooking time. Then drain and set aside.
3. Transfer mushroom mixture to the béchamel sauce. Stir together.
4. Then transfer the pasta to the pot, and toss with béchamel and mushrooms.
5. Transfer your béchamel pasta in a large pyrex.
6. Bake for about 50 minutes, rotating the dish halfway through cooking to ensure it bakes evenly.
7. Allow the dish to set for at least an hour or else the slices will come out messy, it will get thicken as it sits in the fridge. You can reheat in the pan and eat the next day. It tastes even better!
Ingredients
2 cups rice cooked
1 cup vegan kimchi
1/2 cup green peas (fresh or frozen)
1 tbsp tamari (or coconut aminos for soy-free)
2 tbsp sesame soy bean oil mixture (or water for oil-free)
1/2 tbsp korean gochujang (or hot chili paste)
5 scallions white and green parts are separated
4 garlic minced
Sesame seeds, green parts of scallions, microgreens and chopped nori to serve (optional)
Instructions
1. In a wok, place the white parts of the scallions and minced garlic and fry over medium high heat for 1-2 minutes with a drizzle of sesame soy bean oil mixture(or water for oil free.)
2. Add in the kimchi and gochujang, and fry for another minute. Bring the heat down to a medium and add in the cooked rice, green peas, and tamari (or coconut aminos for soy free)
3. Fry until the rice has absorbed all the flavours.
Then add in half of the green onion tops, drizzle in the sesame oil and fry for another minute.
4. Serve immediately and garnish with remaining green onions, sesame seeds, nori strips and microgreens of your choice.
Ingredients
135 g tigernut flour (grind whole tigernuts into flour in the Blendtec)
45 g gluten-free sprouted oat flour (or grind oatmeal and use in powder form)
25 g sprouted buckwheat flour (grind sprouted dehydrated buckwheat into flour in the Blendtec) or use coconut flour
20 g extra virgin olive oil (or coconut oil, sesame oil)
120 g filtered water
15-18 g psyllium husk powder
1/4 to 1/2 tsp pink himalayan salt
Instructions
1. Place the tigernut flour (or almond flour or use half tiger nut half almond flour), sprouted oat flour, salt, psyllium and buckwheat flour(or coconut flour) in a bowl, mix together.
2. Add the olive oil and water. Stir well. Using your hands knead the dough.
3. Once the dough comes together, remove from the bowl, let it sit for 5 minutes, then roll the dough between parchment papers about approx 1/4 inch.
4. Cut the dough in desired shape. You can make small rounds or a rectangle large dough.
5. Spread your favorite sauce over the dough.(I prefer raw tomato sauce, balsamic and seaweed) You can also add the sauce at the end of dehydration process if your sauce is thick enough no need to dehydrate again.
6. For the pizza dough, dehydrate for 3 hours or until dried enough. You will get a soft pliable dough after 3 hours.
7. To make tart crust, after rolling the dough out, place in the tart tin (I used 10cm x 4 tart tin), press down and shape with your hands. Dehydrate for 3 hours, then remove from the tin. Continue to dehydrate another 1-2 hours, flip the dough and finish with extra one hour dehydration. You can keep it in an airtight container up to a week and fill with your favorite filling and reheat before eating.
Notes:
You can also use peeled almond flour instead tigernuts. It will still work. There are some factors such as the oil content in the nuts and freshness of your product will affect the quality of the finished product. So you may not get the exact same result as mine. Our recommendation is to use fresh produce organic raw nuts.
Find the dehydrated raw tomato sauce recipe here
Ingredients
500 g fresh ripe tomatoes, preferably heirloom (firm and ripened ones.)
1/4 tsp salt + more if needed
Instructions
Chop tomatoes finely, place in a 20×20 cm square bowl. Add the salt, toss together.
Dehydrate at 46 C overnight or for about 6-8 hours. Stir it every two hours or so on.
Once dehydration process is up, check the consistency. You should get a thick paste-like tomato sauce. If not, using a strainer, remove the excess water and dehydrate another 1-2 hours or until you achieve the desired consistency.
Serve with your favorite bread or spread on the pizza dough. Drizzle some high quality balsamic(sugar-free), sprinkle some dulse flakes or whole dulse leaf, or your favorite seaweed and sesame seeds on top. Enjoy.
Notes:
Some tomatoes have more flavour than others! If available, choose firm tomatoes that have ripened. Juicy tomatoes take longer in the dehydrator.
This tomato sauce can also be used as the basis for tomato soup or a delicious raw gazpacho.
Ingredients
2 medium zucchini or courgettes
A handful of microgreens
2 cups gavur mountain
Instruction
1. To make curly zucchini noodles place the zucchini into spiralizer. Run to turn it into zoodle.
2. Make the gavur mountain salad according to instructions here.
3. Toss your zoodles with gavur mountain.
4. Sprinkle some micro greens.
5. Serve with raw bread if desired.
Raw tastes better if you dare to reset your taste buds!
Time: 9-10 hours
Makes: 3 dehydrator sheets (30x30cm x3)
Ingredients
635 g zucchini, peeled and chopped
Juice of 1 whole lemon +1/2 lemon juice
75 ml extra virgin olive oil (remove this if you are not using oil)
65 g red bell pepper
2 garlic cloves minced
50 g dried raisins soaked
115 g almond flour
90 g sprouted buckwheat flour
40 g sprouted teff flour
125 g flax seeds ( grind in coffee grinder before using)
15 g psyllium husk powder (use only in powder form)
1 tsp pink himalayan salt (optional. you can also use seaweed powder or celery powder instead salt)
Instructions
1. Peel and cut the zucchini and red bell pepper into chunks. Add to your food processor. Squeeze the lemon over the zucchini. Process until puree.
2. Add all the rest of ingredients (lastly add the psyllium husk powder) and process again until everything combined well.
3. Divide the mixture between 3 – 30×30 cm dehydrator sheets, using an offset spatula spread the mixture evenly to all four sides of the sheet carefully. Cut the mixture into 6 squares of desired size.
4. Dehydrate overnight or for about 8-10 hours until dried. After 3 hours of dehydration, flip the slices and remove the sheet. Continue to dehydrate. Once done, enjoy with your favorite toppings or salad. I love to make breakfast sandwich with this bread, it tastes great with simply mashed avocado, sliced raw onions, tomatoes, cucumber, collard greens and microgreen mix.
5. They can be stored in an airtight container in the refrigerator up tp 5-6 days. You may want to reheat them in the dehydrator before eating.
Gavour Mountain Salad (Gavurdağı Salatası) is a kind of Turkish panzanella without bread. The simplicity of the core ingredients lets you think that it is a dip; however, it is a refreshing salad. You can also use this finely chopped salad as a zoodle sauce (see here). It tastes amazing!
Ingredients
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1/4 cup raw walnuts chopped
1 tbsp sumac
400 g tomatoes finely diced
1/2 bunch parsley finely chopped
1 medium onion finely chopped
2-3 spring onion finely chopped
1 large green pepper finely chopped
2 tbsp tamarind dissolved in lemon juice (the original gavurdağı salatası calls pomegranate syrup, if you use it make sure it is processed at low temperature, you can also use fresh pomegranates instead.)
Instructions
1. Chop all ingredients finel.
2. Mix the all the ingredients in a mixing bowl.
3. Drizzle pomegranate syrup or mix with tamarind paste.
4. Add some fresh lemon juice and extra virgin olive oil. Enjoy!
Purslane has countless benefits for our body. It carries high amount of Omega-3 fatty acids in it. It is the most Omega-3 rich green known among all others. So you don’t need to worry about Omega-3 when you quit eating fish, you can eat purslane. Chia and hemp are also high in omega-3 fatty. Make sure you include them in your diet.
This raw purslane salad is one of the freshest and super simple salads of Turkish cuisine. It is considered as either starter or meze at the restaurants. To make vegan version, you just need purslane leaves, plant-based yogurt (make yourself or use store-bought of your choice), garlic, sumac and olive oil.
Notes:
If you avoid using oil, just add lemon juice.
Sumac can also be replaced with cayenne or red pepper flakes.
Dried mint also goes well in this dish.
Ingredients
1 bunch fresh purslane (300g)
100 g fair trade cashews or macadamia ( you can also use peeled almonds, in this case add 1-2 tbsp olive oil as they are low in fat compared cashews or macadamias)
1/2 cup filtered water
Juice of whole lemon
1/2 tsp pink himalayan salt
1 large garlic clove minced
1 tbsp sumac to serve
Instructions
1. Cut off the roots of purslane bunces and wash and drain it well to make sure there is no soil left on the leaves. Use a salad spinner to remove any extra water drops on it. Then coarsely chop the purslane. Transfer in a mixing bowl.
2. Soak your nuts for 5 hours in warm water. Then strain and dry. Transfer to your high speed blender. Add the lemon juice, garlic, water and salt. Blend until silky smooth.
3. Add the purslane to the yogurt mixture and mix until all the purslane leaves are coated.
4. Transfer the salad to a serving plate, drizzle with olive oil if desired, and garnish with sumac.
Time: 20 minutes
Serves: 15 balls
Ingredients
120 g gluten-free rolled oats
40 g desiccated coconut
20 g raw cacao butter melted
90 g peanut butter
30 g coconut sugar
3 tbsp cold press coffee
A pinch of pink himalayan salt
30 g desiccated coconut for coating
Instructions
1. Melt the raw cacao butter using bain marie method.
2. Meanwhile, put the rolled oats and coconut sugar in a high speed blender. Process until combined and almost in powder form.
3. Then add the rest of the ingredients, blend to combine together.
4. Pour the raw cacao butter over the mixture. Mix everything until the dough perfectly holds together.You’ll see big ball in the food processor when it starts to get a dough shape.
5. Then remove from the food processor. Make 12 balls with your hands.
6. Roll in the desiccated coconut.