1 cup (250 mL) teff flour
1 cup (250 mL) brown rice flour
1/2 cup (125 mL) tapioca flour
1/2 cup (125 mL) potato flour
1/2 cup (125 mL) white rice flour
1/2 cup (125 mL) cornstarch
1 Tbsp (15 mL) baking powder
2 tsp (10 mL) xanthan gum
1 Tbsp (15 mL) raw cane sugar, divided
1 tsp (5 mL) sea salt
1 1/4 cups (310 mL) water
1 package (8 g) active dry yeast
1/4 cup (60 mL) extra-virgin olive oil
3 eggs, at room temperature
1 tsp (5 mL) freshly squeezed lemon juice
Place flours, cornstarch, baking powder, xanthan gum, 2 tsp (10 mL) sugar, and salt in large bowl of mixer fitted with a paddle. Mix at low speed until blended.
Heat water in small bowl to about 110 F (40 C). Stir in 1 tsp (5 mL) sugar until dissolved. Sprinkle with yeast and let rest until yeast has bubbled to the surface, about 5 minutes. Add to dry ingredients along with oil, eggs, and lemon juice. Gently beat until mixture comes together. Continue to beat at low speed for a couple of minutes to blend thoroughly. Turn out onto counter. If dough is too sticky, lightly dust surface with tapioca flour.
Gently knead with hands for a minute, then divide mixture in half. Crusts can be made to this point, tightly wrapped and refrigerated for up to 1 day before using. Simply bring to room temperature 30 minutes before rolling out.
Lightly oil two 12 in (30 cm) pizza pans. Roll out dough and press into prepared pizza pans. Partially rise in a warm place for 15 minutes.
Preheat barbecue to 400 F (200 C). Place 1 pizza crust in barbecue and close lid. Bake for 5 minutes, then using large spatula, flip crust and add toppings. Barbecue for 5 to 8 more minutes, or until done as you like.
source: "Vegan Barbecue Feast", alive #380, June 2014
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.