Pizza

I've got a new favourite pizza dough: it's the New York Style Pizza dough from Serious Eats. It's easy to whip up in the food processor, and can sit in the fridge for a few days until you need it. I think it tastes best after at least 2 days in the fridge.

Last night's pizzas were delicious: caramelized onion, mushroom, cashew cheese, tomato (pictured); lemon, cashew cheese, tofu mizozuke, rosemary, rocket; and pear, cashew cheese, tofu misozuke, walnuts, rocket.

Broad bean burgers

I had some leftover cooked-from-dry broad beans (fava beans), and remembered that there was a recipe for broad bean burgers in Ottolenghi's Plenty (also appears here). It turns out the recipe called for fresh beans, but the cooked dry beans worked really well. I also replaced the spinach in the recipe with a bunch of greens from the garden: rocket (arugula), fennel fronds, broad bean leaves, and nasturtium leaves. We ate the burgers with a 'coconut sour cream' with lemon and chives. (Inspired by a bunch of experiments with vegan nut cheeses, I made the sour cream by fermenting pureed young coconut flesh with rejuvelac.)

These were really good -- I made them again a couple of days later, which is saying something.

Corn on the cob

I got over my Western-Mass.-induced corn snobbery and bought a couple of ears at the market this week. I decided to go for the classic corn on the cob, and then I felt the need to go all southern for the rest of the meal: seitan ribz; kale cooked collards style, with smoked coconut flakes and magic shroom dust; broccoli, not really fitting into the theme; and biscuits. I based the BBQ sauce on the apricot one in Veganomicon, but used dried apricots and a few random smoked prunes in place of the fresh apricots, used less of the sugary ingredients, and added some vinegar.