Cheesy Vegan Pizza

Who doesn't love pizza? Although I didn't eat it a lot, when I gave up dairy, I was sad to say goodbye to pizza. Now I know that you don't HAVE to have cheese to make a good pizza, but to me, it really makes it. So I set about looking for something that would add the same deliciousness. And I think I've become pretty darn close with this spreadable tofu based alternative. It stops the base from drying out and adds a cheesy richness - all with the low fat content of tofu.

This pizza base recipe is a brilliant one because it's so easy - all the proving is done in the microwave so there's no waiting around while the dough sits in the hot water cupboard for hours. It's from a fabulous little book called Destitute Gourmet by Sophie Gray. Originally for calzone, it makes enough dough for 2 large, thin crust pizzas.

Ingredients:

For the base...

1 cup warm water

1 tsp sugar

1 Tbs dried yeast

1 cup plain flour

1 cup wholemeal flour (or another of plain instead if you prefer)

1/2 tsp salt

1 Tbs oil

For the 'cheese'...

400g carton of silken tofu

3 Tbs nutritional yeast

Salt and pepper to taste

Toppings...

Tomato paste

Crushed garlic

Mushrooms, sliced

Capsicum, sliced

Red onion, finely sliced

Olives

Mixed Italian herbs

Salt and Pepper

To make:

1) Start by turning the oven to 200°c.

2) In a small bowl, mix the water and sugar, then sprinkle the yeast evenly over the top and leave somewhere warm for 10 minutes, until it goes frothy.

3) Warm the flours in a large bowl for 1 minute in the microwave on 70%. Stir in the salt and oil, then add the frothy yeast and water mix.

4) Stir together and kneed on a well floured surface (you may have to add a little more flour as you go) for about 5 minutes until the dough is smooth and elastic.

5) Put it back in the bowl and microwave for 1 minute on low, stand for 10 minutes. Repeat this until the dough has doubled in size, normally 2 cycles is enough.

6) While you are letting the dough stand, prepare the 'cheese' spread by pouring any excess water off the tofu and tipping it into a bowl. Add the nutritional yeast and salt & pepper and blend with a stick blender for a smooth consistency. Season to taste.

7) When the dough has doubled, divide it into 2 even portions and roll out on a floured surface. Transfer this to a greased pizza tray.

8) Spread each with tomato paste and crushed garlic, followed by the 'cheese'. Then arrange the toppings and bake for 25 minutes until the edges are risen and golden.

Tofu, Quinoa and Mango salad

This dish takes its inspiration from a Marks and Spencer crayfish salad that really isn't similar in any way, except for the use of mango. I used to think that mixing fruit with savoury dishes was an abomination, but done with the right flavours, it can be a match made in heaven.

Quinoa (pronounced keen-wah) is an exceptionally nutritious grain and contains all 9 amino acids to make it a complete protein. The tofu adds an extra proteinous boost.

This would be great as a summer meal; there are lots of flavours and textures working together here, and they do get on rather nicely.

Ingredients:

For the tofu...

400g block tofu, diced

soy sauce

juice of 1/4 lemon

heaped teaspoon of crushed garlic

1cm grated ginger

For the dressing...

juice of 1/2 lemon

1/4 tsp crushed hot chili

1/2 tsp tamari soy sauce

1/2 Tbs rice vinegar

1 Tbs sweet chili sauce

1/2 Tbs water

2 Tbs fresh, chopped coriander

1/8 tsp brown sugar

And the rest...

1/2 c quinoa

50g mangetout, cut in half

1/2 small head of broccoli, cut into small florets

1/4 red onion, thinly sliced

1/2 small iceberg lettuce, shredded

1/2 mango, cut into small pieces

1/2 avocado, diced

1/4 bunch fresh coriander

To serve:

Fresh coriander, chopped

Lemon wedges

To make:

1) Put all the tofu into a shallow bowl and drizzle with soy sauce, lemon juice, garlic and ginger. Cover and refrigerate to marinate overnight or for at least an hour.

2) Turn the oven to gas mark 6. Line a baking tray with tin foil and spray with cooking spray. Put it into the oven to heat up for a couple of minutes, then lay the tofu evenly out on it. Put in the oven and cook for 30 minutes, turning once.

3) Mix all the ingredients for the dressing together and set aside.

4) Put the quinoa in a small pot with 1 and a half cups of water. Bring to the boil, then cover and simmer for 15 minutes until the quinoa is cooked and the water absorbed.

5) Put the hot quinoa into a large bowl and mix in half the dressing. Leave it to sit while you blanch the broccoli for 3 minutes and the the mangetout for 1 minute.

6) To the quinoa, add the red onion, lettuce and coriander. Mix well. Next add the mango and slightly cooled broccoli and mangetout. Add the avocado last, gently stirring through with the remaining dressing.

7) Sprinkle with chopped coriander and serve with lemon wedges if desired.

Serves 2.

Creamy Butternut Squash and Spinach Soup

A creamy soup with subtle flavours and a protein boost from the tofu.

Ingredients:

Low fat cooking spray

1 small butternut squash, peeled and cubed

1 onion, finely chopped

2 cloves garlic, crushed

1 medium potato, cubed

salt and pepper

1/2 tsp chilli power (mild, as I am a bit of a wuss)

1/2 tsp ground nutmeg

juice of 1/2 lemon

1 litre of veg stock

1 pack of silken tofu (firm)

200g baby spinach, chopped

To make:

1) Boil the butternut until tender, drain and reserve the water to use as part of the stock.

2) Put some cooking spray in a pot and add onion, cook 2 minutes and add garlic. Cook, stirring, for a further 3 minutes.

3) Add potato and all seasoning. Cook for about 3 minutes, then add the stock, bring to the boil and turn down to simmer. Cook about 15 minutes until the potato is tender.

4) While that is simmering, combine the butternut squash and tofu in a bowl, then blend or whisk until smooth.

5) When the potato is cooked, blend the mixture. Add this gradually to the tofu mix, stirring to combine, then blend the mix.

6) Put soup back in the pot, reheat and add the spinach. Cook another few minutes until spinach is wilted. Serve garnished with some baby spinach leaves.

Serves 4.