I love salads. Period.
It’s almost a month when we went to Spain for a short vacation. I am still in awe of the beautiful architecture, Casa Batlo, La Pedraro, Sagrada Familia, etc. On the other hand the rustic feel of the southern Spain. The Andalusian region is my favorite, for its rustic and charming. The old European and Mediterranean mix makes it quite a special place. The best place of our trip was Ronda, a Pueblo Blanco (aka White Village). It is a small town built on a gorge with a fertile terrain all around. Calm and serene, beautiful and rustic. Not only the town itself, but the train ride to Ronda and the bus ride on the way back to Seville is something I will cherish for life. Have a look at the picture and you will know why it is so special.
Leftovers are becoming the aunt of innovation! A lot of times, I end up innovating some dish just because I had some leftovers. This pizza is a result of one of those experiments.
I had made poha (rice flakes) last night but ended up soaking more than required. While I was storing the poha, an idea struck my mind. I thought this could become the crust of a pizza. So, the next day, I was looking for something to mix with poha that could bind it and I didn’t want gluten. Looked up the refrigerator and found half sweet potato left from my navratra fasts. And, here is the result – a healthy pizza:
My regular guinea pig (read husband) was not in a mood of being my guinea pig today, so had to experiment with something that would satiate his taste buds, and yet be oil free. Ah, oil free because I was participating in an event called Oil Free Cooking, hosted on FB by my friends Sonal and Shailja. And, so this is what I did for him. Zucchini koftas, absolutely oil free, milk free, cream free, and nuts free too.