Mini Pizzas Mexican Style That The Whole Family Can Eat
It’s children’s recipe week this week and this is a good one to make with the whole family. Put aside 1½ hours so that you can make it with ease and fun. Put on some fun music and get into the swing of cooking as a family.
Go to my facebook page
to see the video I did on how to make the tortilla. If you don’t have a tortilla press you can roll out the flour with a rolling pin (dusted with corn flour) and cut out round shapes with a wide glass or biscuit cutter.
There are plenty of topping options for you to try or you can make up your own.
1 cup Masa Harina flour
⅔ cup warm water
(makes 14 to 16 bases)
- Mix the Flour with the water and salt with your hand. Then roll into 20g size balls and use a tortilla press or the rolling pin method I mentioned above.
- Fry each tortilla on both sides for 1 minute a side using a little sunflower oil to help them cook.
to spread on the pizza bases (or you can use basil, watercress or rocket)
½ cup macadamia, pine nuts, cashews or pepitas
1 cup coriander
2 tsp nutritional yeast
1 tbsp lime juice
⅓ tsp salt
Place everything in a food processor and pulse until fine and forms a pesto paste.
to spread on the pizza base
3 sundried tomatoes
2 tomatoes roughly chopped
Salt and pepper to taste
Cut the sundried tomatoes into small pieces and place with the tomatoes in a food processor. Add salt and pepper to taste. If too runny boil down in a frying pan or saucepan to make thicker.
Tofu or Jackfruit Chorizo
375g tofu crumbles or 1 can jackfruit chopped up a little
1 tbsp fresh oregano leaves
1 bay leave
1 tsp cumin
1½ tsp smoked paprika
1 clove garlic minced
1 small onion finely diced
1 splash olive oil
1½ tbsp apple cider vinegar
- Fry the onion, garlic, oregano, cumin and bay leaf in the splash of oil for a few minutes.
- Add the tofu or jackfruit, smoked paprika and vinegar and cook for 10 minutes or until all of the apple cider vinegar has evaporated and the tofu browns a little.
Pea Guacamole or regular Gaucamole
- Once the tortilla have been fried. Spread on the coriander pesto or sundried tomato paste, top on the chorizo and garnish with the sliced tomatoes, coriander and cheese if using.
- Place in 180°C oven for 5 minutes then serve with the guacamole.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool
Who is watching the Facebook lives?
video is the most popular. It is pinned to the top of the page and here are some of the jars of sauerkraut people have made.
I have recorded a few since the last newsletter.
1. How to make coconut cream from dried coconut. How to make coriander or mint chutney with left over coconut pulp.
2. What to do with the chutney.
Next week I will be showing you how to make preserved lemons and vegan butter. Make sure you don’t miss out on these videos. One will be live and one a video. Soon to set up my you tube video (well who knows what soon is for this technophobe).
Thursday 30th April at 11:30am (Sydney time)
Preserved Lemons and Vegan Butter
Next Foundation Courses
How does any of us know when I will be able to run courses again, will they happen this year? I am not yet sure. However a few people contacted me yesterday saying they want to plan their diary for 2021 so I have scheduled 3 Vegan Foundation Cooking courses for then and feel confident we will be out of lock down by then.
Also hoping there will some offerings of the foundation course for 2020 but for now I will just think further into the future so here are definite dates for 2021.
14th to 16th January 5 places left
28th to 30th January 3 places left
11th to 13th March 6 places left
Have a great week everyone and please send me photos of what you have been cooking.
With love Veet
Categories:Kids Meals Mains Snacks/Sides
Tags:Mexican Tortilla peas coriander Tofu Jackfruit