Conducted a class at a wheat-free, dairy-free venue in Reservoir, Melbourne last night, and made, among other things, pizza. The base was made from gluten-free self-raising flour and rye flour mix. The sauce comprised olive oil, asafetida, black pepper, fresh tomatoes, sundried tomatoes, salt and dried oregano.
For the topping we added pan-fried tempe with a splash of tamari, wood-fired smoked red peppers, olive tapenade, roasted sliced zucchini, fresh spinach, vegan mozzarella, a generous slurp of extra virgin olive oil, and a sprinkle of fresh marjoram. It was spectacular!
Posted by Kurma on 3/5/06; 7:18:05 AM
from the Travel dept.