Squareshaped Pizza with Noochspread

This is a pizza with a thick crust, taht's crispy on the outside and soft in the center.
It's topped with a nice and fruity tomatosauce some veggies and a noochspread that's called "Hefeschmelz" in german. The pizza was absolutely delish and I want to eat it every single day.



Squareshaped Pizza with Noochspread

Ingredients:

The Dough:

500 g flour (use the "00" type italian pizza flour if you can)

1 tbs of salt

3 tbs of olive oil

aprox. 250 ml of lukewarm water

1 cube of fresh yeast


The tomatosauce:

2 cans canned, diced tomatoes

1/2 cup of tomatopaste

1 big onion, diced

4 cloves of garlic, diced

1 carrot, diced

1 dash of red wine (optional)

4 tbs of oliveoil

salt and pepper for seasoning

toppings:

use your personal favourite toppings, i used these:

canned artichokes, sliced cremini mushrooms, capers, red onionrings, piece of my "schnitzel", diced red and yellow bell peppers and calamata olives


The magical "Hefeschmelz":

1/2 cup canola oil

5-6 tbs flour

1 tsp mustard or mustard powder

1 tsp salt

aprox. 1 tbs of stock granulees or dashigranulees

1/2 cup of soymilk (unsweetened)

2 tbs tahina

1/2 cup of nutrtional yeast



1. Put the flour into a big bowl and crumble the yeast on top. Try to rub the yeast into the flour.

2. Ad the salt and olive oil and pour in the lukewarm water.

3. Mix with a spoon until you've got a dough, that you can handle with your hands without too much sticking.

4. Knead the dough for aprox. 5 to 10 minutes.

5. Cover with a dump kitchen towel and let it rest for 40- 60 minutes until it has nearly doubled und volume.

6. While allowing the dough to rest prepare the tomatosauce. Heat the oilveoil in a medium siced pot and sweat the diced vegatables.

7. Add the tomatopaste and roast it for one minute. Then add the red wine and wait until it has evaporated.

8. Add the diced tomatoes, season with salt and pepper and simmer on low heat for about 10-15 minutes.

9. For the Hefeschmelz, heat the canola oil in a very small pot and stir in the flour until you've got a thick dough. While consitantly stirring, pour in the soymilk.

10. Add the remaining Hefeschmelz-ingredients and reduce the liquid until it is i little bit thicker than pancakebatter.

11. Roll out the dough and put it on top of a oiled bakingsheet or on one that's topped with baking paper.

12. Spread the tomatosauce on top of the crust. Top with your toppings and the Hefeschmelz.

13. Bake at 225 °C for about 30 minutes and you're done.

Spinach Lasagna

This is my standrt recipe for spinach lasagna.

Spinach Lasagna

Ingredients:

1/2 package dried vegan lasagna pastry (250g) green or plain

a hand full of freozen spinach (defrosted)

for the tvp sauce:

2 onions

1 carrot

2 cloves of garlic

1 hand full of tvp (the kind that looks like ground meat, also called "soya mince" at my local indian grocery store)

3 tbs olive oil

about 6 tbs of tomatopaste

2 cans of chopped tomatoes

a dash of red wine or some water

some basil

salt and pepper for seasoning


for the bechamel sauce:

125 g of magarine or 3/4 cup of canola oil

3/4 cup of nutritional yeast

2 tsp mustard or mustard powder

1/2 cup flour

1/2 litres of soymilk

a pinch of nutmeg

salt and pepper for seasoning


1. Soke the TVP in boiling water for aprox. 5 minutes.

2. Heat a non-stick-pan with the oilive oil an sweat the finely chopped onion, garilc and carrots.

3. Drain the TVP and try to press out as much moisture as you can.

4. Ad the TVp to the pan and roast intil it gets golden brown.

5. At the tomatopaste and fry it for 30 seconds.

6. First at a the wine and allow the alcohol to evaporate then ad the canned tomatoes.

7. Simmer on low heat for 10-20 minutes and ad the basil. Season with salt an pepper.

8. Heat the magarine or oil in a smal pot.

9. Stir in the mustard and the nurtional yeast.

10. Carefully ad the flour until everything looks like a firm dough.

11. Quikly stir in the soymilk.

12. Season with nutmeg, salt and pepper and allow it to thicken on low heat, until the sauce has the cosistency of pancake batter, while doing this stir frequently to prevent the sauce from burning at the bottom of the pot.

13. Now start to put one layer of tvp sauce and bechamel sauce at the bottom of a casserol dish. The next step ist one layer of lasagna layer, then one layer of tvp, bechamel and spinach. Repeat until your casserol dish is nearly full. Top with one layer of pastry and the rest of the bechamel sauce.

14. Bake the lasagna at 200 °C until the surface has a nice golden brown colour.