Experience Nutrition: The Farm at South Mountain CSA Recipe 60: Winter Veggie Flatbread

It is my pleasure to share with you Recipe 60 created with The Farm at South Mountain CSA (Community Supported Agriculture) for December 26, 2020. Enjoy the Plant-Based Farm-to-Table Winter Arizona Flatbread.

One of our key philosophies with Experience Nutrition and Plant-Based Food Art is to start with local farmers beautiful produce, herbs, and edible flowers. When we cook with our local farmers’ just harvested produce it is fresher, more nutritious, and it has not traveled thousands to arrive at our local grocery stores.

Supporting our local farmers by purchasing a CSA is an easy way to enjoy fresh local produce, while supporting our local farmers.

Let’s take a look at quiet December 2020 beauty of The Farm.

 Winter CSA Week 6: 12.26.20

• Turnips: Root & Greens
• Kale
• Swiss Chard
• Grapefruit
• Lemon Basil
• Eggs

Roasted Roots & Greens Flatbread.

One of my very favorite meals is a beautiful seasonal flatbread with the veggies our local farmers are growing. This flatbread was inspired by the turnips and kale that have been growing at The Soil & Seed Garden at The Farm, along other local root veggies: carrots and sweet potatoes. Hope you enjoy creating a simple no-yeast flatbread along with the roasted roots with turmeric, and hemp seed cream.

Steps to Prepare the Dish

1. Make the flatbread.
2. Roast root veggies and kale.
3. Make the hemp seed cream.
4. Mindfully plate your flatbread and enjoy.

SIMPLE SPROUTED SPELT YEAST-FREE FLATBREAD CRUST

Enjoy creating this simple flatbread when you don’t have time to wait for yeast to rise.

Click here to see the step-by-step visuals to create the no-yeast, quick flatbread.

SIMPLE INGREDIENTS

• 1 ¼ cups sprouted spelt flour
• 1 ½ tsp baking powder
• ¼ tsp sea salt
• 1 ½ tbsp organic extra virgin olive oil (dough)
• ½ cup water
• 1 tbsp organic extra virgin olive oil (spread on dough prior to baking)

SIMPLE STEPS

• Pre-heat Pizza Stone
  • Place pizza stone into the oven.
  • Pre-heat oven at 390 degrees F.
  • Pre-heat the stone for about 5 minutes.
• Make the Crust
  • Pour the flour, baking powder, and sea salt into a large glass bowl.
  • Mix the dry ingredients with a fork to combine.
  • To the bowl, add 3/8 cup water and oil.
  • Gently knead with hands for 3-4 minutes until the dough forms a ball. Add additional water or flour, as needed.
  • With hands, flatten out the dough on floured parchment paper.
  • With parchment paper on top of the dough, roll thinly (about ¼ inch) with a rolling pin.
• Pre-Bake the Flatbread Crust
  • With fingers, gently spread 1 tbsp of olive oil onto the flatbread.
  • Carefully move flatbread crust to the pre-heated pizza stone.
  • Bake flatbread crust for 5 minutes.
  • Remove pizza stone from oven.
• Top the Flatbread Crust
  • Spread cashew cream on the top of the flatbread.
  • Add roasted veggies.
• Bake the Flatbread
  • Place flatbread back onto the pizza stone and place it into the oven.
  • Bake for about 8 minutes.
  • Remove flatbread from the oven.
  • Top with kale.

QUICK ROAST ROOTS

Recipe Serves 2

We’ve previously shared this simple roasted roots culinary technique. It’s a great method to pre-cook veggies for flatbread.

SIMPLE INGREDIENTS

• 2 turnips
• 4-5 carrots
• 1 large sweet potato
• 1 large white onion
• 1 ½ tsp turmeric powder
• ¼ ground black pepper
• 2 tbsp extra virgin olive oil
• Pinch sea salt

SIMPLE STEPS

• Pre-heat oven to 425 degrees F.
• Slice all veggies into small pieces.
• Place veggies into roasting pan.
• Drizzle veggies with turmeric, pepper, sea salt and olive oil.
• Roast 12 minutes.
• Toss the veggies.
• Roast another 12-15 minutes.

QUICK ROASTED KALE

Toss kale with drizzle of olive oil and sea salt. Roast on parchment paper for about 6-8 minutes. Toss at about 3 minutes.

HEMP SEED CREAM

Quick seed cream to use for a cheesy-tasting sauce for the flatbread.

SIMPLE INGREDIENTS

• ¼ cup hemp seeds
• 2 tbsp nutritional yeast
• 2 tbsp fresh lemon juice
• 2 tbsp water
• Pinch sea salt

SIMPLE STEPS

• Place all ingredients into a small blender.
• Blend for about a minute or two, until creamy.
• Add more water, as needed.
• Add additional lemon juice or sea salt to suite your preferred taste.

Mindfully plate your flatbread and enjoy.

First, set you plating Mise en Place: Flatbread, Roasted Roots, Roasted Kale, Hemp Seed Cream.

Pause and enjoy plating your Flatbread.

Bake for another 8 minutes after plating the flatbread.

Enjoy!

Recipe and article created by Melanie Albert, Founder & CEO of Experience Nutrition in Phoenix, Arizona; Speaker; Award-winning Cookbook Author; Creator of the Plant-Based Food Art Movement.

If you are interested in a virtual (or future in-person) Plant-Based Farm-to-Table Cooking Food Art Experience for your organization, please fill out the form and Melanie Albert will be in touch with you.