I. Vegan Chirashizushi
|We chose to add slivered shiso leaves to our sushi rice before topping with Gingered Carrots, Broccoli with Sesame Oil, Tomato Miso Salad, Sorrel from the garden and Cremini Mushrooms sauteed with Sake, Tamari and Sugar.|
II. Cauliflower and Chile de Arbol Tostados
|Slow-simmered black beans, brown rice and an extra (broken but not useless) tostado shell for a side dish. That's all you need.|
III. Spicy Margherita Pizza (with 10-Minute Homemade Crust)
|Cafe Drake HRV's twist on the stalwart Pizza Margherita includes fresh mozzarella, beefsteak and grape tomatoes, yellow pepper pate, hot green chilies and fresh basil, oregano and thyme. Don't forget to snag our recipe for the Yellow Pepper Pate in an earlier post by CLICKING RIGHT HERE.|
We just can't believe a pizza crust, or anything, could be this fast and easy to make. Granted the texture won't induce the waves of ecstasy likely to occur when tearing into a high-gluten, doughy-crisp yeasted crust, but again, it's easy, time-warp fast and, if rolled out thinly enough, similar to the cracker crunch of Sardinian pizza dough. Pre-heat your oven to 415 degrees F. In a medium bowl mix together 1 1/3 cups white whole wheat flour, 1 t. baking powder and 1/2 t. sea salt. Stir in 1/2 cup milk or plain soymilk and 2 T. olive oil. Knead the dough on a lightly floured surface 10 times and shape into a ball. Cover with the bowl for 10 minutes. Roll out the dough as thinly as you can, either in a rectangle or circle. Transfer carefully to a baking sheet or pizza stone or pan, prick all over with a fork and bake for 5 minutes. Remove from the oven, top as desired and bake an additional 20-25 minutes, depending on the added ingredients.