Fermented Chickpea Vegan* Pizza

GF, DF, Vegetarian and Vegan

This is my anything goes recipe!  How to use leftovers an pop them on a pizza or plan in advance to have them on hand.  I had some greens from the night before, some baked sweet potatoes, and  tofu cream I made a few days ago for a dip and baked cauliflower. I decided to put it all together and make a pizza. I always have a sour dough starter in the fridge for pancakes so it was easy to use that as a base and put it together.

Best to prepare the sour dough base several days or even a week in advance if you want to use it.  You can always use it for pancakes, bread, muffins, etc.

If you don’t have the time to make the base any flat bread base will do. You can also just mix together the base ingredients, set it aside for an hour or so and then bake or cook as a pancake. It will not be as high but still be delicious. (See technique below)  

Base

  • 2 cups chickpea (besan) flour
  • 2 cups rice or sorghum flour
  • A little miso or a pinch of Himalayan salt (miso will help kick start the fermentation)
  • Filtered room temperature water (avoid chlorine, it can stop the fermentation)

Topping

  • Green vegetables (I used Bok Choy)
  • Cooked pumpkin or sweet potato
  • Roasted cauliflower  (I roasted it the day before in the oven with olive oil and some herbs)
  • Tofu cream (see below)
  • Fermented sauerkraut  (I love to ferment so always have something in the fridge)

Tofu Cream

  • 300 gr. blanched and drained silken tofu
  • Water, soy or other plant milk  (1/2-1 cup)
  •  ¼ cup lemon juice,
  •  Himalayan   or   miso
  • 1-teaspoon cumin
  • 1 T. dill or fennel seeds
  • 1 teaspoon ginger juice to taste
  • ½ cup cashew, almond, sesame butter or oil

 Method

  1. Drop tofu into boiling water and cook 2-3 minutes. Drain.
  2. Blend with other ingredients till creamy and smooth.

Method for Sour dough

  1. Mix together all the ingredients adding just enough water to make a batter.
  2. Cover with a cloth and set aside for 24 hours in a warm place. (I put it near the cooktop)
  3. If you have a starter already then the fermentation time will be about 8 hours.
  4. When it is frothy and has doubled in size it is ready.  Save ½-1 cup of the mix for the next batch. Add 2 tablespoons of besan or rice flour and water to the batter you saved to form a thicker batter. Store in the fridge. This is your starter.

* Remember to feed it at least once a week with more flour and water or use it to make more always reserving some for the next batch.

Making the Base

  • 2 cups sourdough batter
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda (can leave out if sourdough is frothy and doubled in size)
  • Pinch of Himalayan salt
  • 1 egg separated (optional) or flax seed leaven ***

*** Stir 1 tablespoon of finely ground flax seed into 3 tablespoons of cold water. Let the mixture rest for a minimum of 5 minutes; so the seeds’ soluble fibre can form its gel with the water then mix into the batter.

Method

  1. Combine all of the ingredients together except the egg.
  2. Separate the egg and add the egg yolk to the batter. (Use flax here instead of egg )
  3. Beat the white until stiff and fold in the egg white to the batter. Adjust batter consistency as needed.
  4. Either cook on the stove top like a pancake or preheat the oven to 230 C/ 450°F while the batter rests, and then about five minutes before cooking slide a cast iron pan under the broiler or in the oven. The pan may get a little smoky while it heats.

Then, oil the pan with more olive oil and add the batter. Place the pan under the broiler or in the oven and cook for just a few minutes.  It will be crispier.  Can keep for one week. Plan ahead!

Putting it all together

This is the fun part.

Just spread the sweet potato or pumpkin down, then top with greens, cauliflower, blobs of tofu cream or cheese and fermented cabbage or whatever you have. Pop into the oven and bake for a few minutes to warm, or steam in a steamer to re-heat.

 

Vegetarian, gluten free burger bun with a twist. Find balance with this cauliflower bun delight!

Recipe

  • 3 cups finely riced raw cauliflower florets (cauliflower should be riced until it resembles coarse/large crumbs (3 cups equals about 1/2 of a large head of cauliflower)
  • 2 large organic / free range eggs
  • 1/3 cup firm mashed tofu
  • 6 tablespoons finely ground white or black sesame seeds
  • 1 tablespoon tahini, almond or sesame butter
  • 3-4 tablespoons Besan  (chickpea) flour
  • 1 teaspoon baking powder
  • 1 teaspoon each dill, fennel seeds and/or dried oregano or basil

Method

1. Preheat oven to 205 C/ 400F. Blend the cauliflower in a food processor till it resembles breadcrumbs.

2.  In a large bowl, combine cauliflower, eggs, mashed tofu, ground seeds, chickpea flour, baking powder, dill, fennel or oregano, basil or mixed blend. Mix with a large spoon or in the food processor until everything is thoroughly combined. Mixture should be wet but not liquid.

3.  Oil baking sheet very well.   Measure out 1/3-1/2 cup lightly packed cauliflower mix onto baking sheet and press down in the middle with the palm of your hand. If you are using a round mould evenly spread the cauliflower across it and compact it down slightly with your fingers so that the crumbs of the cauliflower will be tight.

4.  If using a baking sheet, press down on mixture with palm of your hand and then spread and shape to form a round disc a few centimetres wide and slightly more than 1.2 cm. high.   Sprinkle tops of bread buns with sesame seeds. (Optional)

5.  Bake for 20-25 minutes or until tops are golden and cauliflower breads are completely cooked. Use a thin spatula to gently loosen the bottoms of the cauliflower breads. You can flip over and bake a few minutes longer.

Allow breads to cool slightly before making your sandwiches.

Alternatively: Heat pan, add some oil and pan fry the buns till lightly brown. Flip over and fry on the other side. Omit sesame seeds on top if you are frying the buns.

Kind Kumara – filled with tasty tofu and lentils

I have been having an absolute love affair with sweet potatoes this winter, or as some people know them – kumara.  I tend to crave this sweet delight almost every day.  Just on their own they can get a bit boring, so I decided to fill one with more delicious goodness, and it worked out great! A mix of tasty tofu, lentil and sauerkraut left overs one night, then more sauerkraut and a big dollop of coconut yoghurt the next!

Recipe

  • A few small or 1-2 large sweet potato / kumara
  • 125 grams firm teriyaki tofu (or marinate your own)
  • 1 tablespoon roasted sesame oil or olive
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ to ¾ cup cooked lentils or other beans
  • Tamari to taste
  • Mixed salad greens
  • Fermented sauerkraut (red cabbage), yoghurt, kefir or whatever you have in the fridge
  • Shallots finely chopped

Method

  1. Wash the potatoes. Prick with a fork so they don’t explode and bake till soft. You can try steaming them too, but that will take longer and the skin won’t get so crisp.
  2. Cut tofu into small bite size pieces.
  3. Drain lentils (if there is any juice from a can or Organic BPA free) set aside.
  4. Heat skillet add the oil and sauté the onion till transparent. Then add the chopped garlic and sauté a few minute more.
  5. Stir in the cumin and coriander and stir around for a few minutes;
  6. Add the lentils, cover and cook on a low heat 5-10 minutes. Season with tamari to taste.
  7. Remove from the heat, and stir in the mixed salad greens to lightly cook.
  8. Cut open the potato(s) and spoon in filling. Top with ferment of your choice and dig in!