Mushrooms and vegan cheese polenta

Vegan, gluten free and delicious :)

Serves 2:
Easy-cook polenta (200g)
Water (250 ml)
Mushrooms (150g - sliced)
Olive oil (1 tbsp)
Vegan Cheese (50 g - grated)
Oregano
Salt
Back pepper (freshly ground)

1) Bring the water to a boil in a large pan and add the salt.
2) Place the polenta grains in a jug and pour slowly into the boiling water. Use a long-handled wooden spoon to stir constantly, until all the polenta has been incorporated and there are no lumps.
3) Pour the polenta mixture into the baking tray and leave to cool.
4) Heat the oil in a large frying pan. Add the mushrooms and fry gently for 5 minutes.
5) Garnish the polenta with the mushrooms, sprinkle with cheese, oregano and ground pepper.
6) Bake in the oven (grill) until the cheese melts.

Whole Wheat Bread with Seitan Chouriço and Olives

For 2 loaves:
Strong wheat flour (250g)
Whole-wheat flour (250g)
Salt (1 tsp)
Demerara sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (300ml - tepid)
Black Olives (15 - pitted)
Seitan Chouriço (100g)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the olives and the chouriço and sprinkle with oreganos and black pepper.
4) Shape it in two loaves and leave it in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Stuffed Eggplant

Serves 2:
Eggplant (1)
Bread (2 slices crumb)
Tomato (2– diced)
Grated cheese (50 g)
Oregano (1 tbsp)
Olive oil

1) Cut the eggplants in half and scoop out the pulp, leaving a shell about 1 cm thick. Take care not to break through the skin of the eggplant. 
2) In a frying pan, place the eggplant pulp, a little olive oil and cook for 5 minutes over medium heat.
3) Add the bread crumbs and diced tomato and cook for 2 minutes. Remove from heat and sprinkle with cheese and oregano.
4) Fill the eggplant shells with this mixture.
5) Bake in the oven (grill), 180C for 10 minutes or until golden brown.

Mushroom and Olive Quiche

Serves 4:
Shortcrust pastry (250g - ready made)
Mushrooms (300g)
Olives (75g - sliced )
Eggs (2)
Soy cream (200 ml)
Oregano
Salt

1) Preheat the oven to 180C.
2) Slice the mushrooms and cook until they lose the water.
3) Mix the cream and eggs together in a bowl. Season with salt and oregano.
4) Line the tin with the pastry, add the mushrooms and the olives. Pour the egg mixture into the pastry case.
5) Sprinkle with oregano and bake for 30 minutes until the filling is set and golden brown.

Mushroom Pizza

Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)

For the topping
Tomato sauce (2 tbsp)
Mushrooms (6 - sliced)
Black olives (10 - sliced)
Onions (2 - finely sliced)
Mozzarella Cheese (150g)
Oregano

1) In a large mixing bowl, stir together the flour, salt and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Cover the surface with the tomato sauce, onion, mushrooms, olives and oregano.
6) Cook for 5 minutes. Add the cheese and cook until the base is golden-brown and the toppings are bubbling.