Vegan Pizza

This is my first attempt, but definitely not my last, at making a vegan pizza. There’s plenty of room for improvement, but for my first shot – not bad. I didn't want to use a store bought "vegan cheese" so I used a home made crumble with tofu, spices and nutritional yeast, it as ok but not perfect. Next time I will try a home made vegan "melty-cheese".

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

For the topping
Tomato sauce (2 tbsp)
Black olives (20 - sliced)
Onions (2 - finely sliced)
Tofu (100g)
Nutritional yeast (1 tsp)
Curry (1 tsp - powder)
Soy sauce (1 tsp)
Oregano

1) In a large mixing bowl, stir together the flour, salt, oregano, pepper 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) Crumble the tofu, mix in the curry, soy sauce and nutritional yeast and reserve.
6) Cover the surface with the tomato sauce, onion, olives and oregano.
7) Top with the tofu mixture.
6) Cook until the base is golden-brown, around 30 minutes.

Tofu and Olives Pâté

Serves 2 to 4:
Tofu (100g)
Black Olives (100g)
Pepper
Olive oil

1) Blend the ingredients until smooth.
2) Serve on toast.

Summer Feta Salad

Serves 2:
Tomato (2 - diced)
Cucumber (1 - diced)
Beetroot (1- finely sliced)
Carrot (1- finely sliced)
Radishes (4 - finely sliced)
Black Olives (15 - unpitted)
Gherkins (15 - very small)
Feta Cheese (100g - cubbed)
Chives (1 tbsp - chopped)
Basil (2 tbsp - chopped)
Olive oil (1 tsp)
Lemon juice (1 tsp)

1) Mix all the ingredients in a bowl.
2) Gently toss to combine. Eat fresh.

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.

Virgin Salad

Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)

1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined. 
3) Serve warm.