Warm up the milk and water together, once it is warm add the yeast and mix well. Combine water, milk, yeast and flour together. Add salt and olive oil. Work the dough for at least ten minutes. Divide the dough into four equal parts cover with a moist towel and transfer to a refrigerator, leave to rest for at least two hours. Now the dough is ready to be used, lets look at some toppings.
Preheat an oven to 180c. Peel the skin off of the beetroots. Wrap each piece in tinfoil add a table spoon of olive oil. Salt and fresh rosemary. Bake for 45 minutes after let the beetroots cool. Increase the oven heat to 220c. Thinly slice, with a knife or a mandolin, the beetroots, zucchini and onions. Roll out the dough, cover with tomato souce. Spread around red onions, then zucchini. Cover the pizza with beetroot slices and top it all off with small cubes of marinated tofu. Bake in the oven for 15 to 20 minutes. Enoy your vegan pizza!
Cut the firm tofu block into medium/small sized cubes. Peel garlic cloves then rasp it. Cut the onion inot half rings. Mix soy sauce with, paprika powder and honey. Bring all of the ingredients together and mix well. Add salt to taste and leave refrigirated over night.
Begin with cutting onions brunoise (small dice), then cut the zucchini and aubergine into medium sized cubes. Clean the artichoke by pulling its leaves until the point you have reached the heart. Proceed by cutting it in half, using table spoon clean out the middle of the flower (hair). Cut the remaining part of the artichoke into medium sized cubes. Bring water to boil, then cook the artichoke cubes for three minutes. Remove the artichokes from the water and set aside. Keep the water to cook the pasta in it. Add olive oil to a pan, over medium-high heat cook the onions. Begin cooking the pasta following the instructions on the box. After cokking the onions for about two minutes add the aubergine cubes. Cook for three minutes then add the zucchini. Cook for two minutes gently mixing the ingredients. Cut the top off of a tomato Using a grater grate the tommatoes. Then add the cooked artichokes. Cook for two more minutes. Once the pasta is cooked combine it with the cooked vegatbles. Mix well but bej gentle. Serve!
Cook the quinoa following instructions on a package and let it cool. If using dry beans, cook for about 25 minutes over medium heat. Drain excess water and leave to cool. If using canned beans, drain excess water then place into a deep bowl. Combine the beans, spices, tomato paste, using a blender of your choice mix well. After add the crumbs and using fork or hands mix in well. Finally add the cooked quinoa and olive oil mix well using a fork or by hand. The mix makes 6 patties each 100g. Shape those into patties and place in a fridge to cool and stiffen. Can be frozen for up to two months.
Peel the potatoes, place inside a cooking pot. Cover with water and bring to boil over high heat. After the water boils lower the heat and cook until the potatoes are soft enough to pierce with a knife or a fork. Drain the water and let the potatoes cool. In a deep bowl, mix the two types of flour and salt. Mix sparkling water and yeast, stir well with a fork. Mash the potatoes with a fork. Combine all of the ingredients together and mix well. Work the dough for about 10 minutes. Place the dough into a bread-making form cover with a moist towel and let it rest for 15 to 20 minutes. Preheat on oven to 180c. Bake the bread for 45 minutes.
Preheat an oven to 180c. Begin by combining cocoa powder, flour and sugar. Mix the dry ingredients well then add the flax seeds. Put the butter, milk and chocolate into a cooking pot. Melt all of the ingredients together over medium heat, do not let it boil. Bring the liquid and dry ingredients together, mix well. Line a baking tray with baking paper, pour the mixture into the tray. Bake for 30 minutes. Remove the tray then cover the top of the fudge with baking paper (this prevents the crust from burning). Bake for another 15 minutes.
Preheat and oven to 170c. Melt the butter over medium heat. Once melted take off of the heat, add in the milk and juice. Combine the two flours and the sugar together, mix well. Combine the liquid and dry ingredients together and mix well. Put a table spoon of butter into a baking form. Leave in an oven until it fully melts. Remove from the oven, using a brush cover the form with a thin layer of the melted butter. Pour the cake mix into the baking form, bake for 40 minutes. Check if the cake is cooked inside using a toothpick, if the pick comes out clean the cake is ready.