Vegan_Food_and_Living_Cookbook_-_Spring_2019

TO MAKE THE BASE

1 Preheat the oven to 220°C/Gas

Mark 7, and line a baking tray with

baking paper.

2 Boil the water in a saucepan and

generously salt. Whisk in the polenta

and cook over a medium heat,

stirring vigorously, for 15-20 minutes,

or until it thickens. Add the oil,

season and continue to cook, stirring,

until it becomes rubbery and pliable.

3 Tip the mixture onto the baking

tray and spread it to the edges using

a spatula. Transfer to the refrigerator

and leave for 30 minutes to firm.

4 Bake the pizza base for 20-25 minutes,

or until the edges begin to crisp.

TO MAKE THE TOPPINGS

1 While the pizza base is setting, put

the squash, oregano and olive oil

in a bowl and toss to coat. Season

generously and roast for 30 minutes,

or until golden and crispy. Set aside.

2 Increase the heat to 240°C/Gas

Mark 9 and bring a large saucepan

of water to the boil. Add the spinach

and cook until wilted, then remove

with a slotted spoon and squeeze

out any excess liquid before mincing

to a rough pulp. Season and set

aside until needed.

TO MAKE THE PIZZA SAUCE

1 Add the passata, tomato purée,

oregano, garlic, maple syrup, balsamic

vinegar and measured water to

a bowl, then whisk together to

combine. Season and set aside.

2 Spread the base with the pizza sauce

and top with the sliced shallots,

wilted spinach, basil, roasted squash,

pumpkin seeds and the nutritional

yeast, if using. Bake for a further

15-20 minutes, or until the edges are

crispy and golden.

TO MAKE THE CHEESY SAUCE

1 Place all the ingredients in a bowl

and whizz together with a hand-held

blender until completely smooth.

2 Cut the pizza into squares, drizzle

over the sauce and garnish with

extra basil and/or nutritional yeast.

Polenta pizza with spinach

and roasted squash

By Áine Carlin

Serves 4-6 | Prep 20 mins plus chilling | Cook 55 mins | Calories 248 (per serving)

FOR THE BASE

700ml (3 cups) water

175g (1¹/ 8 cups) polenta

1 tbsp extra-virgin

olive oil

sea salt fl akes and black

pepper, to taste

FOR THE

PIZZA SAUCE

3 tbsp passata

1 heaped tbsp

tomato purée

1 tsp oregano

1 garlic clove,

peeled, minced

½ tbsp maple syrup

½ tbsp balsamic vinegar

50ml (¼ cup) water

sea salt fl akes and black

pepper, to taste

FOR THE TOPPINGS

½ butternut squash,

peeled and cut into

bite-sized pieces

1 heaped tsp oregano

1 tbsp olive oil

200g (6²/ 3 cups) spinach

2 shallots, peeled, sliced

2 heaped tbsp freshly

chopped basil, plus

extra to garnish

2 tbsp pumpkin seeds

2 tbsp nutritional yeast

(optional), plus extra

to garnish

sea salt fl akes and

freshly ground

black pepper

FOR THE CHEESY

SEED SAUCE

70g (½ cup) sunfl ower seeds

1 small garlic clove,

peeled, minced

juice of ½ orange

1 tsp Dijon mustard

1 tsp maple syrup

½ tsp sea salt fl akes

1 tbsp nutritional

yeast (optional)

125ml (½ cup) water

Lunchtime^ RECIPES

Total fat Saturates Salt Sugar Protein

6.9g 1g 0.4g 6g 9.1g