food

Festa da Pizza

Laura faz pizza de couve-flor e "falafel" vegano cru, enquanto Guy Turland se junta com ela para uma sobremesa divertida e apimentada.

food

Festa da Pizza

Laura faz pizza de couve-flor e "falafel" vegano cru, enquanto Guy Turland se junta com ela para uma sobremesa divertida e apimentada.

Supplies

Tomato Sauce

  • 1 cup sun-dried tomatoes (soaked overnight)
  • 1 medium-large tomato
  • 1 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 3 scallions

Toppings

  • Shiitake mushrooms
  • Arugula
  • Balsamic vinegar

Passo a passo

Tomato Sauce

  1. Chop cauliflower into small pieces and add to food processor, blending until it's pretty smooth.
  2. Add cauliflower and all of your remaining crust ingredients to the food processor and pulse until well-combined.
  3. Spread the dough into 1 large circle on a Teflex sheet, making sure to not spread it too thin - about 1/2 inch is good.
  4. Place in your dehydrator overnight, or place in your oven at 200 degrees F for 1 hour.
  5. Cut shiitake mushrooms into strips and toss with arugula and balsamic vinegar and set aside.
  6. Combine ingredients for your tomato sauce in a blender or food processor.

Toppings

  1. Remove crust from oven or dehydrator.
  2. Spread tomato sauce on top, and add toppings.

Supplies

Coconut Chili Slice

  • 1 pound shredded coconut
  • 1 1/4 cups young coconut water
  • 20 Medjool dates
  • 1 tablespoon 100 percent cocoa powder
  • 1/2 pounds macadamia nuts
  • 1/4 pounds dried currants
  • 1/2 teaspoon chili flakes
  • Coconut oil (for lining the pan)

Avocado Ganache

  • 2 Avocados
  • 2 teaspoons 100 percent cocoa powder
  • 3 tablespoons maple syrup

Passo a passo

Coconut Chili Slice

  1. Put shredded coconut into food processor with blade attachment and process for 30 min or till coconut turns to butter.
  2. Add coconut water and blend.
  3. Then add chili flakes, cocoa powder, and maple syrup into food processor.
  4. Scrape batter into a bowl and fold through macadamia nuts, dates and dried currants.
  5. Spray or line desired spring form pan with oil.
  6. Pour in mixture and refrigerate for half an hour until set.

Avocado Ganache

  1. Place in food processor with blade attachment and process until smooth and combined.
  2. Keep in a bowl until after cake has set up.
  3. After the cake has set, pull it out of the fridge and cut around the edges to remove from spring form pan.
  4. Pour ganache on top and spread over the cake.

Supplies

Falafel Wraps

  • 1/2 cup walnuts
  • 2 cups cooked/canned chickpeas
  • 1 small red onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 teaspoon baking powder
  • 1 teaspoon cumin
  • Pinch salt
  • 2 tablespoon fresh lemon juice
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup of olive oil
  • Assembly: collard green leaves, chopped mint, chopped tomatoes and shredded red cabbage

Tahini Dressing

  • 1/2 cup tahini
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 1 garlic clove minced
  • Pinch of salt

Passo a passo

Falafel Wraps

  1. Preheat oven to 375°. Line a baking sheet with parchment paper.
  2. Pulse walnuts in a food processor for about 30 seconds. Add chickpeas, red onion, garlic, baking powder, cumin, pinch of salt, lemon juice, cilantro, parsley and olive oil. Blend the ingredients together, occasionally smooshing down the sides until mixture is slightly well combined but still a little chunky.
  3. Using your hands or small scooper, form small balls of falafel and place on parchment sheet.
  4. Brush top of each one with olive oil and bake, turning every 5 minutes, until falafels are evenly brown, about 15 minutes, or flatten the falafel with a spatula before they go into the oven so you only have to flip them once in the baking process.

Tahini Dressing

  1. Mix all ingredients in a small bowl or food processor.
  2. To assemble: Drizzle tahini dressing down the middle of the collard green. Place 2 falafels in the center and top with roughly chopped mint, cabbage, and tomatoes.