Page 74 - Vegan Food & Living (February 2020)

Balance your blood sugar

Sun-dried tomato pesto

and courgette pizza

By Filippo Rosato, Tim Barclay and Stefania Evangelisti
Makes 1 pizza | Prep 20 mins plus making the dough |
Cook 15 mins | Calories 1,084 (per pizza)

FOR THE PIZZA FOR THE SUN-DRIED
semolina flour or rice TOMATO PESTO SAUCE

flour, to dust (makes enough for 4 pizzas)
1 dough ball (see page 75) 160g (1½ cups) sun-dried
tomatoes in oil
80ml ( ⁄3 cup) sun-dried
1
tomato pesto sauce 3 basil leaves
(see right) 330ml (1½ cups) passata
50-60g (¼ cup) cashew 15g (2 tbsp) walnuts
mozzarella (see right) 1½ tbsp pine nuts
FOR THE COURGETTES 1 tsp nutritional yeast
60g ( ⁄3 cup) courgettes
1

(zucchini), cut into 5mm a pinch of fine pink
(¼in) thick slices Himalayan salt
FOR THE CASHEW
a pinch of fine pink

Himalayan salt MOZZARELLA
(makes 280g)
a pinch of freshly ground
black pepper 80g (½ cup) blanched
unsalted cashew nuts
TO FINISH

a small handful of crushed 1 tsp fine pink
pistachio nuts Himalayan salt
100ml (½ cup) almond
a few basil leaves or milk (with at least 5%
micro herbs
almond content)
a pinch of nutritional yeast
1 tbsp apple cider vinegar
a drizzle of extra-virgin
olive oil 2 tbsp nutritional yeast
½ tbsp tapioca
a drizzle of balsamic glaze
100ml (½ cup) flavourless

coconut oil
FOR THE PESTO SAUCE
1 Add the sun-dried tomatoes, basil and passata to a bowl
and blend them together using a handheld blender (or use
a blender or food processor).
2 Once the mixture is smooth, add the walnuts, pine nuts,
nutritional yeast and salt, then blend again until the pesto
becomes creamy.
3 Use the sauce immediately, or transfer it to an airtight
container and store in the fridge for up to 3 days.
FOR THE CASHEW MOZZARELLA
4 Add all the ingredients to a high-speed blender and blend
them together until smooth and combined, scraping down
the sides once or twice, if necessary. Check the texture – it
should be extremely smooth with no lumps.
5 Place a layer of clingfilm inside a shallow container and pour
the mixture in. Place the container in the fridge for at least
1 hour to set and become firm. Once set, it is ready to use.

74 VEGAN FOOD & LIVING OCTOBER