Chickpea Salad

Ingredients
Boiled or sprouted chickpeas
Carrot
Tomato
Scallions

Olive oil
Garlic
Apple cider vinegar
Lemon juice

Directions
Cut the carrots and tomatoes into chunks the size of chickpeas. Mix all.

Pizza Bianca Enoki

This is the uncooked pizza - when cooked it got eaten too quickly to photo :D

So, vegan pizza, that's a challenge. The key is to make sure the pizza is moist and crunchy at the same time. If you're ever in NYC, don't miss Viva Herbal Pizzeria

Dough
3 dl water
15 g yeast
1 tbsp olive oil
10 g salt
4-500 g flour


Topping
2-3 tbsp pesto
1 large paper thinly sliced potato
rosemary
chives
enoki mushrooms
soy yoghurt
nutritional yeast (optional)

Directions
Mix the ingredients for the dough - knead well and leave to rest for an hour or so.
When ready, prepare the topping. Make sure the potato slices are paper thin.
Roll out the dough thinly and add a thin layer of pesto. If the pesto is thick - add oil to make it more liquid - you want to be able to spread it really thinly.
Place the potato slices making sure they don't overlap too much.
Add another thin layer of pesto and then dress with herbs and mushrooms.
Add nutritional yeast to the yoghurt and sprinkle on top.

Bake at 230 degrees celsius for 20-30ish minutes.

Baked Fennel

Ingredients
Olive oil
1 large or 2 small fennel bulbs
5-6 garlic cloves
Vegetable stock
Vegan cream

Directions
Clean and cut the fennel into wedges.
Peel garlic cloves.
Place all in an oiled pan.
Cover (almost) with stock.
Bake for 40ish minutes.
When baked sprinkle with salt and add vegan cream.