Who doesn’t like pizza? I am yet to meet a single soul who would turn down a slice….
Except when it was going to be me with the notion of no cheese.

I was always of the mindset that pizza had but one basic construction – a crust (perfect blend of thin and chewy ), sauce (very important) and cheese. – Everything on top of that is really up to an individuals discretion and craving.

That was until I had a bite of my first “real European” pizza experience. Being 15 and at the height of my pizza connesseur training, I was in the south of France on exchange. My host mother would pack my lunches complete with a little Mom note, a chocolate and something often mysterious to try; there was infrequent PB&J in Provence. While out in the countryside, our group was left to remark on the construction of Romanesque Aqueducts. Removed from any civilization able to spare me of my brown bag filled with cold and cheeseless pizza with peppers and black olives (with pits!) Starving and only armed with my Orangina, I dug in and discovered a new, old, delicious world of pizza. From that moment, my eyes were opened, my pallet was cleansed and my nose had been lifted to new a pizza snob height never known before; and I was yet to arrive in Italy!

Flashing forward 15 some odd years, when trying to capture the best vegan version, I knew that one of those important and very expected elements – cheese, would be missing. Making up for the lack of gooey dairy was actually easy and created a more flavourful pizza than I’d usually eat. The secret of a good crust is always important and the hint for vegan pizza is just to pre-bake the crust a little longer to insure the crispness and then you’re free to go to town on virtually any topping you could imagine.

Pizza for breakfast? Check out 80 Breakfasts, who is hosting HHDH. I’m sure it will be quite the round-up.

PIZZA DOUGH

1 Tablespoon Active Dry Yeast, 1 package
1 teaspoon sugar or other sweetener
3/4 Cup Warm Water
2 3/4 Cup Unbleached All Purpose Flour, or 3/4 Cup whole wheat may be substituted for a more whole grain crust
1 teaspoon Salt
2 Tablespoons Olive Oil, infused if desired*

Dissolve the yeast and the sugar in the warm water and let stand for about 10 minutes or until bubbled and frothy.
In a separate bowl or in the bowl of a stand mixer with the dough hook attached, combine 2 cups of the flour and the salt.
With the motor running, stir in the yeast mixture followed by the olive oil.
As the dough comes together, add the remaining flour as necessary to form a soft ball.
Leave the machine to knead for about 5 minutes or by hand for about 8 minutes.
Cut the dough into quarters, rolling the 4 pieces into balls.
Cover and let rest and rise for at least 30 minutes or cover with plastic and refrigerate for up to 1 or 2 days.

Preheat the oven to 425ºF and insert a pizza stone, if using.
Stretch the first ball of dough into the shape desired. If you’re going for the traditional round, I usually hum the mantra “Drive the car” , as if turning the wheel, but that’s just me.
Remove the pizza stone, or using a parchment lined baking sheet, lay the dough flat.
Bake for 2-3 minutes, remove and top with sauce, return to the oven for 2 minutes more.
Top with desired vegetables like:
Grilled eggplant, zucchini, black olives and basil
Artichokes, mushrooms and red onion
Tomatoes, basil and roasted garlic
& this one shown; Spinach, mushroom, red peppers and black olives with a garlicky roasted red pepper and caper sauce and a drizzle of olive oil on top.
Continue to bake for 10 – 12 minutes or until the crust is golden and crisp and the vegetables are soft and hot.

OVEN ROASTED GARLIC AND RED PEPPER SAUCE

4 Roasted Red Peppers
2 Tablespoons Capers, about 40
1 Head of Roasted Garlic, about 8 cloves
1/8 teaspoon Freshly Ground Black Pepper
1 Tablespoon Olive Oil

Finely mince or purée all in a food processor until smooth.
Allow the sauce to rest while you make the dough.
Spoon over stretched dough.
Will cover about four 8″ pizzas.

* To infuse oil, heat 1 cup of olive oil and add either 2 cloves of peeled, smashed garlic and let simmer for about 10 minutes or
Warm the oil and either add rosemary or basil which has been been bruised with the back of a knife. Let the oil cool and strain before using.

From my fractional polish heritage, I was so lucky to have been included in my sister in laws family Christmas Eve tradition.

Once horrified by the memories of beet soup with homogonized milk, that puce nightmare was no comparison to the hard work and detail which had been presented before us to gobble up.

The bright colour and warmth of this simple, smooth broth sets the perfect stage for the celebration ahead. Borscht is may be peasant food, but like it’s counterparts, it is pure comfort. Served as the first course during the Christmas Eve feast with miniature mushroom filled pierogi packages called uszka, this wonderful tradition becomes the delight of the Holiday table.

RED BORSCHT WITH PORCINI MUSHROOM PIEROGIES

4 Beets, trimmed and scrubbed
1 Tablespoon Vegetable Oil
2 Cloves Garlic, minced
1 Onion, roughly chopped
1 Carrot, roughly chopped
1 Stalk Celery, roughly chopped
2 Cups Shredded Red Cabbage
3 Sprigs Thyme
1 Tablespoon Lemon Juice
1 teaspoon Sugar
1 teaspoon Salt
Freshly Cracked Pepper, to taste
9 Cups Water
3/4 Cup Reserved Mushroom Liquid, see below

Trim and scrub the beets, leaving at least 1″ of stem.
Loosely wrap them in foil and roast in a 400ºF oven for 1 hour, or until fork tender.
Once the beets are cool enough to handle, trim the stems and peel. Chop the beets into small cubes.
In a large stockpot, heat the oil and sweat the onion and garlic.
Add the chopped carrot,celery and beets.
Top with the water, thyme sprigs, salt and cabbage.
Bring the pot to a rolling simmer and cook until the carrots are soft; about 40 minutes.
Strain the soup through a sieve into a new stockpot.
Pour the reserved mushroom liquid through a cheesecloth and add along with the fresh pepper, sugar and lemon, adjusting salt and other seasonings if and where necessary.
Keep warm on a low heat until ready to serve.

PORCINI MUSHROOM PIEROGIES

1 Cup Dried Porcini Mushrooms
1 Cup Boiling Water, or enough to cover mushrooms
1 Tablespoon Olive Oil
1 Clove Garlic, minced
1 Leek, white and light green parts
1/4 teaspoon Dried Thyme Leaves
1 teaspoon Fresh Parsley, finely chopped
Pinch of Salt and Pepper

Pour the boiling water over the mushrooms to reconstitute. Let them sit for about 30 minutes.
Strain and reserve liquid.
Trim, rinse and finely chop the leeks.
Heat the oil in a large sauté pan.
Add the leeks and garlic, sautéing until soft.
Finely chop the mushrooms and add to the leeks along with the thyme, salt and pepper; sauté for 2 minutes more.
Remove from heat and add the parsley.
Cool mixture and make the dough.

PIEROGI DOUGH

2 Cups Unbleached All Purpose Flour
2/3 Cup plus 2 Tablespoons Hot Water
2 Tablespoons Olive Oil
Pinch of Salt

Add the flour and salt to the bowl of a food processor.
With the motor running, add the oil and drizzle hot water through the feed tube just until the mixture comes together as a dough. (You may not end up using all of the water.)
Cut the dough in half, cover and let it rest for 5 – 10 minutes.
Roll out the first piece of dough about 1/8″ thick.
Cut 2″ rounds and either using a pierog/ravioli press or by hand, add a small amount of the mushroom filling to the center.
Dampen the edges, fold the dough in half and seal tightly.
You may either pinch the two opposite edges together to create the uszka’s “tiny ear” appearance, which also resembles tortellini or leave the edges flat.
Repeat with the remaining dough.
To cook, drop the pierogies into rapidly boiling water for about 3 -4 minutes, removing them once they float.
Add the pierogies to the borscht just before serving.

With autumn here it’s not to tough to find the cooler weather ingredients. As the farmer’s markets begin the preparation of shutting down for the winter, the fall finds and harvest colours are still filling the tables.

Since Jack-o-Lanterns aren’t very good for eating, I used the Jarrahdale pumpkin left from my day at the patch. Although I didn’t have to worry about the abundance of carving pumpkins flooding the market, I figure a butternut squash may also do in a pinch.

With winds blustering and my grocery bag full, I was set for anything including a challenge.
Upon making my dinner, I was quite excited to read of A Slice of Cherry Pie’s call for my same three ingredients. It seems that shopping locally and celebrating of seasonal food isn’t all that uncommon, so if you too found these great ingredients at your local market, you can check out her round up for this and other great recipes using these wonderful autumn finds.

PUMPKIN MUSHROOM & LEEK RISOTTO

1 Tablespoon Olive Oil
1 Leek, white and green part, finely chopped
2 Cloves Garlic, minced
1/4 Cup Dried Mushrooms, Chanterelle, Porcini or Portabella
2 3/4 Cups Water
1/2 Cup Arborio Rice
1/2 Cup Roasted Pumpkin*, diced
2 Tablespoons Dry Vermouth
1/3 Teaspoon Salt
1/2 Teaspoon Thyme leaves
1/4 Teaspoon Rosemary, finely minced

*The pumpkin I used was a Jarrahdale. Sweet and smooth, it’s also great for baking. It’s a medium to large pumpkin so I knew I would have leftovers.
To roast, half, seed and slice the pumpkin into 1″ crescents.
Lightly coat, spray with vegetable oil or put a small amount of water to cover the bottom of the baking dish.
Cover with aluminum foil and roast for 1 1/2 hours at 350ºF or until soft and tender.
Remove the skin and roughly chop.

Heat the water and reconstitute the mushrooms for 15 – 20 minutes. Strain and reserve both the mushrooms and water.
Heat the oil in a medium stock pot.
Add the leek and garlic to soften; about 3 minutes.
Pour over the vermouth and cook for another 2 -3 minutes to evaporate the alcohol.
Add arborio, stirring to coat and toast for about 1 minute.
Pour over about 1 Cup of the strained liquid, stirring well until absorbed repeating with another cup and stirring.
Stir in the last of the water, salt, herbs and the cubed pumpkin.
Test the rice for tenderness, it should be al dente.
Chop and add reserved mushrooms.
Taste and adjust seasoning as necessary.

Serves 2.

VEGAN CREAM OF MUSHROOM SOUP

2 Tbsp oil
1 Onion diced (red if you can)
3 Cloves of garlic, minced
3/4 C Dried porcini or shitake mushrooms
4 C Sliced mushrooms – white, porcini, portabello, shitaki approx. 2 medium portabellos and 6 cremini. (the earthier the mushroom the richer the flavor)
3T Cognac (optional)
1 Potato (peeled and cubed)
2T Flour
1 Sprig of fresh rosemary (or 1 tsp dried)
1 tsp Salt
¼ tsp Freshly ground black pepper
2T Large leaf parsley (finely chopped)
10 C Water
1 C Soy milk
2T Arrowroot powder

Method

In a large bowl cover the dried mushrooms with 6 cups of boiling water. Allow the mushrooms to re-hydrate for at least 20 minutes. Strain the mushrooms with cheesecloth or a clean tea towel to reserve the liquid. Set the mushrooms and the liquid aside.

Prepare the onion and garlic and heat the oil in a large stock pot. Sauté the onions and garlic until they are soft and translucent (about 2 minutes), add the cognac and cook the alcohol down for about 1 minute. Add the raw mushrooms and in batches if necessary not to overcrowd the pot for about another 2 minutes. Listen for a persistent sizzle, stirring occasionally to cook evenly.
Add the re-hydrated mushrooms, salt, pepper and rosemary.
Toss the mushrooms with the flour, stir to coat.
Add the reserved liquid from the mushrooms and the remaining 4 cups of water, scraping any “bits” from the bottom of the pan. Add the potatoes and bring the soup to a rolling simmer for about 30 minutes.

Once the potato is soft, remove and discard the rosemary sprig and reserve about 1 cup of the mushrooms, stir in chopped parsley and set aside.

Purée the soup using a immersion blender or in batches with a food processor.
Dissolve the arrowroot powder in the cold soy milk and drizzle mixture into the hot soup.
Adjust seasoning.

Serve garnished with reserved mushrooms and brushed garlic crustini.