John Myers
Ingredients for 1 servings:
- 50 g quinoa, possibly colored
- 175 ml water
- 180 g savoy cabbage
- some vegetable stock for the savoy cabbage
- 1 m.-sized carrot(s)
- some leek, amount to taste
- some salt and pepper
- 1 tsp vegetable stock powder
- 120 ml oat cream (Oat Cream Cuisine) or almond cream
- some cheese substitute (e.g. Wilmersburger Pizzaschmelz)
- 1 tsp hemp seeds, as needed
- possibly chili flakes
- some coconut oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
GAT-compliant, gluten-free, soy-free, low in carbohydrates
Rinse the quinoa in a sieve with hot water to remove any bitterness. Cook according to the instructions in approximately 175 ml of water, straining off any remaining water. Chop and wash the savoy cabbage. Cook in a little vegetable stock until slightly al dente, then drain well. In the meantime, preheat the oven to 180°C (fan). Prepare a small casserole dish. Peel the carrot and grate it if desired. Cut the leek into rings. Gently fry both in a small pan with coconut oil. Place the cooked savoy cabbage in the casserole dish and sprinkle with salt and pepper. Spread the quinoa over the cabbage and sprinkle with the vegetable stock powder. Arrange the next layer of carrots and leeks on top of the quinoa. If you like, add some chili flakes. Now spread the oat cream evenly and sprinkle the pizza cheese with the hemp seeds on top. Bake in the oven for approximately 10-15 minutes. This amount makes two small servings, or one for regular eaters. Those who strictly adhere to GAT can replace the pizza cheese with something suitable, such as a blend of ground almonds, hemp, and sunflower seeds, or other cheese substitutes.
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