Cooking and baking is my creative outlet and I love to play - without recipe guidance - with ingredients. I often do my groceries rather unplanned - at least when it comes to vegetables and fruits. From my experience, my best choices are usually those that are in season and that actually look, smell and feel ripe. There are so many sense involved in grocery shopping!
The result of this is that I end up with a lot of delicious produce at home. Without a meal road map. Although I eat 90% plant-based, I don't follow a specific diet regime, but I eat what I have an appetite for. This principle of intuitive eating leaves me more satisfied than structuring and planning my meals strictly.

Tonight, on my walk home, I could smell fresh pizza. I haven't eaten actual Italian pizza in ages, but I really craved something pizza-ish. The summer heat had me longing for a refreshing dish, too. The consequence of this combined with what my fridge had in store is this in-between wraps and pizza and salad dish. Below, you'll find my instructions, or rather a summary of what I did. My aim is not for you to recreate it and follow the recipe closely. Instead, I'm hoping to inspire you to go more with your gut, to play with your ingredients and to create dishes that you never had before. All it takes, is a little trust, a little confidence, and a little creativity in the kitchen.

Recipe

Ingredients

For the pizza/wrap/pancake

8 tablespoons water

1/2 cup soaked buckwheat groats, soaked overnight (I had leftovers)

1/2 cup quinoa, cooked (I had leftovers)

1 tablespoon flax seeds, hulled

1 pinch of sea salt

1 pinch of oregano

 

For the toppings

2 tablespoons grape seed oil

4 mushrooms

1 big garlic clove

1 carrot, medium sized

a handful of cherry tomatoes

1/2 avocado

juice of 1/4 lemon 

1 slice of red cabbage, cut into fine slices

a handful of rocket salad

3 twigs fresh parsley

1 tablespoon miso paste

sea salt and pepper to taste

 

Instructions

1. Add water, buckwheat, quinoa, flax seeds, salt and oregano to your blender, blend until smooth.

2. Heat up 1 tablespoon of grape seed oil to a big frying pan, leave on low-medium heat and add the dough, spread it out evenly. Once the top is not liquid anymore, flip it around, so the bottom gets cooked, too.

3. Remove the skin of the garlic, wash all veggies, cut the mushrooms and carrot into small cubes. Chop the garlic and the parsley finely. Cut the red cabbage and the tomatoes into thin slices. 

4. Remove the wrap from the pan as soon as it's done and put it on a plate with a second plate covering it to make sure it stays warm.

5. Add another tablespoon of grape seed oil to the pan and fry the garlic together with the mushrooms and the carrot. Leave it to steam a bit on low heat with the lit closed.

6. Add a bit of salt, miso, about 1/4 cup of water and tomatoes to the steamed veggies and let it cook until there's very little liquid left. Ideally, it should be a bit thick. If I had it in store, I would have used a bit of tomato paste to add flavor and thickness.

7. Mash the avocado with a fork on the cutting board and mix it with the lemon juice in a little bowl. Add salt and pepper as well as about half of the parsley.

8. Voila! Done! Layer all that you got and wrap it up! I started by spreading out my mashed avocado on the wrap, then added the red cabbage, followed by the steamed veggies in miso sauce and finally rocket salad, as well as a bit of parsley and oregano sprinkled on top.

A light summer dinner high in protein and fresh goodness. I just used what I had, including leftovers of cooked quinoa and buckwheat that I usually soak for breakfast.

Enjoy and now, go play in your own kitchen!