VEGAN crackers – homemade!!! I was busy in the kitchen this weekend. After completing my integrative medicine fellowship last week, I’m back on schedule to have Facebook live video cooking demonstrations every Saturday at 12 PST. Every week I share plant-based recipes live in the kitchen with seasonal ingredients. This week I made Vegan Almond Ricotta Tomato Bruschetta.
Whole Foods Plant-Based Meals
I believe that a whole foods plant-based diet or plant-forward diet is one in which the most vitality for us can be derived. Re-working recipes that I have previously enjoyed has been a bit an adventure. You may have seen my previous video talking about turmeric golden milk (made with plant milk). We enjoy this wonderful turmeric drink frequently in our home and making homemade plant milk is a regular process in our home.
I make our plant milk in a ratio of 4 (water):1 (nuts, seeds that have been soaked) – it is pretty straight forward. I love making almond ricotta cheese with the pulp from making almond milk. It’s a great way to use the ingredients sustainably. You can a little salt, olive oil, and dried herbs for extra flavor. Blending longer gives a finer pulp.
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Remember the Vegan Feta and Tomato Trend?
Well… here is my vegan version using almond pulp. This baked mixture is wonderful on Sourdough bread or pasta and keeps for a long time in the fridge. It is not so hard to make though a nut bag or fine mesh strainer is ideal.
🌱 This is a rework of classic heavy “pizza” into vegan cracker bruschetta. I do love crackers however find the price for them exorbitant. So I decided to learn how to make them on my own. They are remarkably simple and fun to do. Rolling them out was a little tricky so I saw a tip about using the pasta maker and now I’m making crackers regularly!
🍃 I really look forward to sharing these classes and passing on gems from my kitchen to you so hop on over to my Facebook group to get live each week and ask questions. Here is the replay from last week with the recipe print out at the bottom of the page.
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Let’s Explore the Recipe
🍃There are so many varieties and flavors you can use. In this one, I use basil oregano and fresh flowers that are edible (please be sure to verify your flowers are edible as not all flowers are edible).
Using the pasta machine ends up being a great option for bypassing using a rolling pin though you can use this as well. So here is the recipe for Vegan Almond Ricotta Tomato Bruschetta.
Enjoy this wonderful blend of vegan ricotta and freshsly sliced tomato basil mixture on homemade crackers.
Ingredients
Scale
½ cup semolina flour
½ cup all purpose or whole flour
½ cup water (you may find you need more or less – practice helps with this over time. )
1 tsp salt
1 tbsp dried herbs/edible flowers
2 ripe medium sized tomatoes
1 tbsp olive oil (extra virgin)
dash pepper
2 tbsp fresh basil (dried is ok for substitution )
½ cup almond pulp (This is made by mixing 1/2 cup blanched almonds with 2 cups of water. Puree for 30 seconds and use a wire mesh french sieve (found on resource section). The pulp that remains is used as the almond "ricotta. )
Instructions
Making the Crackers
Preheat oven to 500F and if you have a baking stone, this is good reciep to use it with.
Mix the two flours and salt. Add water gradually until dough is pliable while kneading. See the video for more instruction for the explanation. Let the dough sit for 30 min to 2 hours. Form into small balls and flatten with your hands.
Send through the pasta machine starting at "1" setting. Like you are making lasagna noodles When you get to 4 stop and add the dried herbs and fresh flowers and fold back over.
Send the folded mixture through the pasta machine one more time at "4" setting then at "5" setting. It will get thinner and more transparent.
Cut into the desired shape from the sheets from the pasta machine. You can use of a hand rolling pin for this as well. Be sure to keep the surface with plenty of flour.
Place into the oven for 3-5 mintues until it reaches your desired crisyness.
Bruschetta
Slice the tomatoes thinnly. Use mutli-color for fun effect.
Add olive oil, salt, pepper, oregano, basil (some people add garlic however that is too spicy for me)
Let marinate for at least 10 minutes
After crackers have cooled, add layer of almond ricotta (this is the extra "pulp") from making almond milk.
In conclusion, I use the Atlas pasta machine. It has great features and is pretty easy to store in the kitchen. I have had this one for over 20 years and it has held up wonderfully. Check out my full page of resources to equip your kitchen.
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