Beany Vegetable Flatbread

This bread has loads of good nutrition and hearty flavour.
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Serve with salads, for a picnic or for children.

Serves 2 as a substantial snack, light lunch or supper with side dishes.
Ingredients
100g refreshed starter
300g white flour
Tablespoon dried oregano
Pinch salt
200g beany stew*
Coarse salt
Vegan Choritzo, finely chopped (optional)
Drizzle of olive oil

* Make a simple stew another day, the exact ingredients aren’t important. For this flatbread I used a big scoop of a stew containing:
75% Cannelini beans
Roasted tomatoes
Roasted onions
Roasted green pepper
Spinach
Leave as much sauce behind in the pot as possible.

Method
Knead everything together except the coarse sea salt, the beans and vegetables will disintegrate.
The dough shouldn’t be too wet, add flour if necessary.
Allow the dough to rest for an hour and then roll it out, using extra flour to dust the table and rolling pin.
Sprinkle over the salt and Choritzo, then drizzle generously with olive oil. Allow to rest for another half hour (or longer), then bake for 30mins at 229c.
This won’t rise much, but it will crisp and be rich and satisfying. You won’t need much with this.

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Simple Roasted Vegetable Pasta Sauce

A simple sauce for pasta. Not exactly quick but taking very little active cooking.
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Ingredients
To serve 2-3
2 red peppers
1 medium onion
4 medium tomatoes
3 cloves garlic
2 tablespoons olive oil
Big handful of pine nuts
Freshly ground black pepper
Fresh basil to garnish

Method
Preheat oven to 180c.
Cut the tomatoes in half, the peppers in little chunks and the onion in strips. Finely grate the garlic and toss all this in the olive oil.
Put everything on a baking tray, making sure the tomatoes all lie skin side up.
Roast for about 30 minutes, turning the peppers and onions every now and again, until the tomato skins have risen and blackened.
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While they are cooking, toast the pine nuts in a dry pan until browned on both sides. (This also be a good time to cook your pasta.)
Remove vegetables from the oven and take the tomato skins off – they should come easily.
For a chunky sauce you can transfer everything to a bowl and mash the tomatoes up a little. For a smooth sauce, use a blender.
Mix with your drained pasta and serve topped with pine nuts, black pepper and chopped basil.

You can freeze left over sauce for pasta or pizza.

Top tip: if you’re using frozen pasta sauce for pizza then allow it to defrost in a bowl. You should get some liquid and a more solid bit- pour off the liquid to thicken the sauce. If you’re having pasta then stir it in.