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
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.