- - 200g glutinous flour
- - 150g Probios’ chickpeas flour
- - 200g boiled spinaches
- - 2 tablespoon Il Nutrimento’s evo oil
- - 1 clove of garlic
- - Salt and pepper
- - 1 onion
- - ½ tablespoon Probios’ rice flour
- - 1 glass Brunello wine
- For Potatoes
- - 4 sweet potatoes
- - 2 tablespoons Probios’ tamari
- - Rosemary
- - ½ glass white wine
- - Il Nutrimento’s evo oil
- - 1 clove of garlic salt and pepper
- Boil the spinaches, drain them when they’re warm, squeeze them and mince them.
Boil them in a pan with oil and minced garlic.
- Melt 50g Probio’s rice flour with a few water, salt and pepper and whisk to combine. In a non stick pan, create two thin crepes.
- Combine the glutinous flour and the remaining chickpeas flour with a pinch of salt.
Knead with 300g room temperature water and a tablespoon extra virgin olive oil.
Level the dough on a sheet of parchment paper with a rolling pin, to create a rectangle. Place the two crepes above the vegan meat and cover with the sautéed veggies. Bake in the oven at 180°C for 50 minutes. Turn the oven off and let it cool down. In the meantime, slice the onion.
- Simmer it with a few water, and once it evaporates, add a tablespoon extra virgin olive oil and sautè for a few minutes, then add the wine and let it evaporate on a high heat. Add half a tablespoon rice flour and some vegetable stock, whisking to combine. When the sauce has thickened, let it cool down and process it to thin it out.
- Slice the roasted loaf and spread the glaze on top.
- Rinse the sweet potatoes and clice it with the peel on.
- Place it in a bowl and marinate it for an hour with rosemary, tamari sauce, white wine, garlic, salt, pepper and oil.
- Place the potatoes and the marinade on a baking sheet and bake for 45 minutes at 180°C.
- Serve hot, with some fresh rosemary.