Vegan White Pizza with a Beer Crust

• Beer Dough Ingredients
  • 225g strong white bread flour
  • 10g fresh yeast or 1 tsp easy-blend yeast
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 125ml veg-friendly beer (room temperature, not cold)

• Olive Oil and Herb Base Ingredients
  • 3-4 cloves crushed and diced garlic
  • 1/4 cup lightly packed basil leaves, finely chopped
  • 1 tsp dried oregano
  • 3 tbsp extra virgin olive oil

• Creamy Pizza Topping Ingredients
  • 1/4 cup ground cashew and almond
  • 1/4 cup soya milk
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1 tbsp light miso
  • 1 tsp tahini
  • 1 tsp umeboshi vinegar
  • 1/4 tsp hot mustard powder
  • 3/4 tsp corn flour
  • More vegan cheese to top (optional)

• Directions/Method
  1. For the dough, mix all of the dry ingredients in a large bowl. Add the olive oil and gradually add the beer until you have a soft dough. Turn out onto a solid surface and knead for 5-10 minutes. Ensure the bowl is scraped clean before coating with a bit of olive oil and returning the dough to rest inside. Cover with oiled cling film and leave to rise for about 1 hour.
  2. Preheat the oven to hot. Really hot. I turn mine all the way up to 250 C. If using a stone, place in the oven to heat (same applies for cast iron). I always put pizza trays in to preheat also.
  3. In a small bowl, mix the ingredients for the olive oil and herb base and set aside.
  4. For the creamy cheese topping, simply mix all of the topping ingredients together. Use a blender, a pestle and mortar, or a good old fashioned spoon and bowl if you’d like. Your method of mixture will determine the texture of the sauce (so if you want a really smooth texture, blend it).
  5. Once the dough has risen to a point just below doubled, knead it once more and roll out on a lightly floured surface to approx 12-14 inches (depending on whether you want a crust). Transfer to your pre-heated pizza baking implement and form crusts by rolling edges inward.
  6. If using a cheap pizza tray, I suggest baking the crust for 1-2 minutes first in order to avoid a soggy bottom.
  7. Spread the oil and herb base over the entire pizza before pouring the creamy sauce on top. If desired, top the pizza with some additional vegan cheese.
  8. Bake for 5-7 minutes, or until crusts start to brown.

Vegan Wild Garlic Pesto Recipe

• Ingredients
  • 1 tbsp olive oil
  • 15g pine nuts
  • 15g almonds (de-skinned)
  • 15g cashews
  • 50g wild garlic leaves
  • 45ml olive oil
  • 1/4 tsp salt
  • 1/2 tsp white wine vinegar
  • Pinch of mustard powder

• Directions/Method
  1. Add all of the nuts to a frying pan with about 1 tbsp of oil and cook over medium to high heat for one or two minutes until nuts begin to turn pink-brown.
  2. Grind the nuts down using a pestle and mortar. Try to keep some chunks in for texture! Remove nut mixture and put in a separate bowl.
  3. Use the pestle and mortar to mix all of the other ingredients. Add half of the oil and the leaves and pound well before adding the remaining oil, mustard, vinegar, and salt.
  4. Finally add the nuts back into the pesto and mix well before placing in a sealed container.
  5. Refrigerate overnight or for at least a few hours in order for the flavours to infuse and mellow (this is just a personal preference).

Kohl Rabi and Carrot Salad Recipe

• Ingredients
  • 2 Kohl rabi (approx 330 grams)
  • 2 Small carrots (approx 100g)
  • 1/2 Large onion, diced
  • 1/2 tsp minced ginger
  • 1/2 tsp sugar
  • 1-2 cloves garlic
  • 3 tbsp vinegar (white wine or cider)
  • 2 tbsp good quality soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • Salt and pepper to taste

• Directions/Method
  1. Cut the kohlrabi into matchstick sized pieces or shred with a grater, whichever works best for you. I used a mandoline to julienne.
  2. Do the same with the carrot and combine in a large bowl before adding the chopped onion.
  3. Use a pestle and mortar to combine the sesame oil with the garlic and ginger. When you’ve achieved a nice even paste, add the sugar and other liquid ingredients. This method is optional (you can simply crush, mince, and mix), but worthwhile in my opinion as it really mixes the flavours well.
  4. Add the liquid with the vegetables and stir until covered. Add salt and pepper to taste.
  5. Serve immediately or cover and refrigerate until needed.

• Ingredients:
  • half a round of camembert
  • 1 egg
  • hazelnuts, ground (but not finely)
  • about 1/4 cup balsamic vinegar
  • sugar, to taste
  • about 1/8 cup raspberries
  • salad greens of some form

1. First make the dressing. Simply boil the raspberries and balsamic vinegar together, adding half a teaspoon or so of sugar (or to taste). I like my dressings to have a little bit of a kick, so I usually don’t add more than this. Simmer for a few minutes and, only if you’re picky about it, strain the seeds from the dressing. Personally I leave the seeds in. Whatever you do, pop the finished product in the fridge while you get down and dirty with the rest of the recipe.
2. Turn your grill on to a high setting. Halve the half-round of camembert (that’s right folks, now it’s in quarters!) and dip each piece in the egg before flinging into the crushed hazelnuts for coating. I say “fling” because I do in fact operate in such a manner when in my own kitchen. Make sure you coat the cheeses good and coated-like and then put them on a tray (the sort that can go in an oven or, more to the point, under a grill).
3. If you hadn’t worked it out by now, you need to place this tray under the aforementioned grill. Leave it under the heat for a few minutes, until the hazelnuts start to brown.
4. Remove and place immediately on a bed of salad greens and drizzle with that glorious raspberry vinaigrette you made a few minutes earlier (or if you were clever, maybe you made it a day ahead of time).