Recipes Below ↓↓↓
John Joseph
www.purepma.com
Instagram @johnjosephcromag
Filmed by Reece Robinson
www.reece-robinson.com
Instagram @reece_photo
Music by Dark Forest
/ darkforestnyc
~*~*~*~RECIPES~*~*~*~
FOR THE PIZZA:
DOUGH
2 cups cups unbleached white flour with germ
2 cups whole wheat flour
3 tablespoons yellow cornmeal
1 3/4 teaspoons salt
2 3/4 teaspoons instant yeast (Red Star brand)
2 tablespoons olive oil
4 tablespoons vegan butter, melted
2 tablespoons coconut oil
1 cup + 2 tablespoons lukewarm water
FILLING:
1 package Gardein Meatballs
1 package Beyond Meat Chick-n-strips
1 Package Vegan Sausage (which brand did I use?)
Red Peppers
Broccoli (steam)
Zucchini (steam) what other veggies?
Mulch veggies together - (xcept peppers)
Sauce - canned how many cans? Spices etc. Please get these exact from the video
1 package Daiya Mozzarella
INSTRUCTIONS
To make the crust: Mix the dough ingredients, and knead - by hand, mixer, or bread machine - to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
Place the dough in a lightly oiled bowl cover, and let rise till very puffy, about 60 minutes.
While the dough is rising, ready your 14'' pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
Do sauce with the spices and oil (please check how I did it)
Cook meatballs in the sauce for 20 minutes.
Fry chick-n-strips and sausage separate put aside
Cover the bottom of the crust with the mozzarella, fanning it into the crust. Add the veggie meats, (remove meatballs - cut in half) steamed vegetables, then tomato sauce.
Drizzle with the olive oil.
Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Yield: about 12 servings.
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FOR THE CAESAR SALAD:
Lettuce:
1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
1 head red leaf lettuce
1 head romaine lettuce
For the Caesar Dressing
1/2 cup raw cashews, soaked overnight
1/4 cup water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 tablespoon vegan Worcestershire sauce
2 teaspoons capers
1/2 teaspoon fine grain sea salt and pepper, or to taste
For the Nut and Seed Parmesan Cheese:
1/3 cup raw cashews
2 tablespoons hulled hemp seeds
1 small garlic clove
1 tablespoon nutritional yeast
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
fine grain sea salt, to taste
Directions:
Soak cashews in a bowl of water overnight. Drain and rinse.
Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
Assemble: Add dressing onto lettuce and toss until fully coated. Massage the kale to soften it. Season with a pinch of salt and mix again. Serve immediately.