Ingredients
- 2 cups all purpose flour
- 1 tsp yeast
- 1 tsp salt
- 2 tbsp rosemary finely chopped
- ¾ cup warm water
- 2 tbsp olive oil
Instructions
- See Recipe Notes For Directions
Notes
sifting the flour is only necessary if you see weevils in the flour
yeast so the dough can rise to the occasion
carefully remove the rosemary leaves from the stalk/stem
chop as finely as possible
Add chopped rosemary to the dry ingredients
Add water and olive oil
Bring ingredients together until a smooth ball of dough is formed. There's no need to knead this for any specific amount of time to develop any gluten in the dough.
Cover dough and allow it to rest for 30 mins then divide and form into 4 dough balls.
Dust your rolling pin and work surface with flour.
Roll out into an oval shape, approximately 12" by 5"
Cook for approximately 3 minutes on each side. Wrap in a cloth to store until ready to use.Sautéed Veggies
I used A LOT of garlic in this meal because I am from the school of "there can never be too much garlic"
I peeled a head of garlic
then it was into the mortar and pestle to turn into garlic paste
I cut the tomatoes in half
the idea is to have a burst of tomato with each bite, so cutting them in half allows them to take seasoning in the pan but maintain some integrity in the dish
the cooking process was fairly simple... sauté the tomatoes with a few teaspoons of the garlic paste in olive oil
season with some salt
a sprinkle of black pepper
some fresh thyme
a little flambé action added a little razzle dazzle to the tomatoes
finished off the tomatoes with a light drizzle of balsamic vinegar. the deep, slightly sweet but sour flavor of the balsamic vinegar was balanced perfectly with the sweetness of the cherry tomatoes
I don't like overcooking or over seasoning greens
so I tossed the kale with a teaspoon of garlic in some olive oil and a bit of salt
less than one minute on high heat and the kale was done. no overcooking, no over seasoning... maintaining the integrity of the kale here as well as its nutritional benefits
you can use your hands to tear and shred the oyster mushrooms to the desired size you want them
mushrooms are known for their meatiness so I decided to bolster that texture with some meat flavor with some homemade beef tallow
a tablespoon of beef tallow in a frying pan
added the oyster mushrooms with some fresh rosemary 
because this was my first time preparing oyster mushrooms I didn't want to mask the flavor with too much seasoning so I kept it simple with salt
and a touch of black pepper
sauté for 7 minutes on medium heat
boom, done
the only thing left to do now is assemble our meal. I started with a bed of the lightly sautéed kale
carefully placed our herb and balsamic cherry tomatoes
and last but definitely not least, our extra meaty oyster mushrooms
boom bang!If you're thinking this probably tastes as good as it looks you are absolutely right. The meatiness of the mushrooms, the sweet, sour and tangy tomatoes with the brightness of that lightly sautéed kale is the perfect combination.Honestly, people who say vegetarian cooking/eating is boring definitely have no idea what they're talking about. This along with a bottle of wine is a sexy meal and perfect for a date night vibe. It is a simple dish that you can cook together with your significant other that you can enjoy without guilt. Tried this recipe?Let us know how it was!