Ricetta del giorno
Vegan Artichok Lasagna with shelled hemp seeds
Mix in a bowl the flours, slowly add the salted and warm water. Mix and combine the flours and start kneading till to create a soft dough. Cover the dough with a cloth and let it rise for 30 minutes at room temperature. Roll out the dough with a rolling pin and then stretch it into long strips. Cut the dough strips into length as you prefer.
Take a small pan and combine slowly the oil with millet flour, cooking on a low heat for 1 minute. Add the soy milk and mix until all lumps are gone and mixture is a uniform texture. Bring the mixture to a boiling point, then add the vegan parmesan. Cook the cream on a low heat for 2 minutes and then turn off the heat adding nutmeg.
Clean the artichoks pealing off the outside leafs and the stem. If the artichokes have little thorns on the end of the petals, take a knife or a kitchen scissors and cut of the thorned tips. Cut the artichoks in 4 pieces and clean it with frash water.
In a large pan put 1 cup of water, the oil and the onion and cook them for 5 minutes; add the artichoks previously sliced and cook them on low heat for 30minutes adding a pinch of organic salt, the black pepper and wine. When the artichokes are tender and almost cooked, add oil and cook for 5 minutes on high heat.
Spread in a lasagna pan one-third of millet creame, then the pasta strips ( more or less 3 strips) and then one-third of the artichok. Sprinkle with about 1 cup of grated rice mozzarella and 1 tablespoon of shelled hemp seeds and top with another 3 strips. Repeat layering the millet cream, artichokes, rice mozzarella and shelled hemp seeds. Repeat again with 3 strips and another layer of millet cream, artichokes, rice mozzarella and shelled hemp seeds. Finish by topping the lasagna with strips, covering millet cream.
Put the lasagna on preheated oven at 200° C for about 30 minutes.