Homemade "VIVO Meat" and Sun Day Roast morcon with tomato sauce + Side homemade gnocchi (potato dumplings) in vegan creamy sauce
Baked Lionfish with mixed vegetables chunks in Spicy Turmeric Coconut sauce served with coconut basmati rice.
Pan fried lionfish fillet in lemon caper sauce with roasted pumpkin thyme mash. Served with cilantro pesto spaghetti
This thin flatbread hails from the Emilia-Romagna region of Italy. Vivo’s owner Michele Zama shares a ricetta della nonna (grandmother’s recipe), passed down through generations.
Courtesy of Vivo
- 2 pounds flour
- 3 fluid ounces olive oil
- 2 cups water
- 1 tablespoon salt
- 3 teaspoons dry yeast
Put the flour in a large bowl with the salt and melted yeast. Mix well. Pour in the olive oil and water, then mix again until all the ingredients are evenly bound together.
Make a dough and work it thoroughly until it becomes soft, not sticky.
Form small dough balls (about 6 ounces each) and give them a flat, round shape. Let them rise for an hour or so. Cook with olive oil in a hot flat pan.
Add fillings of your choice – arugula, tomato, cured meats and cheeses all are traditional but the options are endless.
Read more here
Vegan & Gluten-free Coconut Pancakes