Pizza

My biggest baby likes to cook pizza.
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Vegan Meat Feast – Artisan Vegan Mozerella, Vegan Brunch Choritzo, Suma Burger Mix Meatballs, Onions, Peppers, Aubergine Sauce
Sourdough Base
200g refreshed starter
400g strong white flour
150g water
Glug of olive oil
Pinch of salt

Knead well, rest 2-4 hours, roll out, top, bake.

Tomato and Aubergine Sauce
When I make aubergine bacon I keep the end slices in the freezer to enrich this sauce.

Ingredients
1 tin tomatoes, chopped
1 onion, chopped
Aubergine – no more by volume than you have onion, chopped
Tablespoon balsamic vinegar
Tablespoon olive oil

Fry the onion and aubergine in the olive oil. When the vegetables are translucent, add the tomatoes and balsamic vinegar. Use an immersion blender to smooth the sauce out and reduce well. Allow to cool, this should make enough for at least three pizzas so freeze the excess.

Top the base and sauce with a few of the following:
Artisan Vegan Mozerella
Slices onions
Sliced peppers
Mini meatballs made from reconstituted burger mix
Seitan Choritzo

Or omit sauce and add:
Thinly sliced potatoes, chilli and rosemary

And cook for approximately twenty-five minutes.

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Baked Cous Cous and Roasted Vegetables with Creamy Garlic Dressing

When in doubt, roast something.

This is a very easy and tasty dish for a howling cold day.

Ingredients
Root vegetables, peeled and chopped into small cubes. For four adults (with left overs) I did:
4 small potatoes
2 large carrots
2 large parsnips
2 medium onions
2 peppers
But almost anything will do. If you reduce the quantity of vegetables then compensate with extra Cous Cous.

6 tablespoons olive oil

2 pints stock (home made) or half stock, half white wine
4 servings of Cous Cous (according to the packet)

1/2 cup cashews, soaked for at least four hours in 1 cup soy milk
2 cloves crushed garlic
Pinch of salt
1 tablespoon lemon juice
2 tablespoons Harissa (optional) or Sirracha
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Method
Put the cashews to soak in the morning.
Pre heat the oven to 200c.
Mix the vegetables with the oil and roast for around one and a half to two hours, stirring regularly.
Add stock and Cous Cous, stir well, cover and return to the oven for approximately half an hour. The Cous Cous should be plump and fluffy.
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While the Cous Cous is cooking, whizz the soaked cashews, soy milk, garlic, lemon and salt until smooth.
Serve with Harissa and garlic dressing on the side, so people can add their own to taste.