Cooking-With-Children Friday! Pt 2

Tomato, olive and roasted red pepper pizza with cucumber salad.

We made chocolate sponge cake - or should I say McGonnagle made chocolate sponge cake. That girl already has some chops in the kitchen - she sieved flour, cocoa and baking powder like a pro and her spatula work was exceptional. We need to work on the overmixing though... nevertheless, what emmerged from the oven half an hour later was perfect for smothering with chocolate custard. Dee-licious!
We used the last of the potato fridge dough to make pizza. We kept the toppings simple - my kids aren't into loaded pizzas but they do love olives - and drizzled the pizza with a simple sauce of dark tahini and barley miso thinned out with water.


A good shake of nooch and it was ready for the oven. We even had enough dough left after this to make a couple of sesame-seed crusted bread sticks. I served the pizza with a quick salad of sliced cucumber and mayo.

You know, the worst vegan pizza I ever had was made for me by a well-meaning relative. Readymade value pizza bases, tomato puree and sliced button mushrooms. I smiled politely (dying of a cold at the time) and choked it down... *shudder*
I think the worst thing about the meat tunnel vision that omnivores suffer from, is the massive limitations it places on their diet. They eat meat and fish in lieu of so many other things it just kills their culinary imagination. I love the variety of a vegan diet - no set rules, no 'meat and two veg' form to every meal and the use of some intense kitchen chemistry to recreate certain flavours and mouth-feels. It's great fun! Plus - I don't need to bribe my kids to eat veggies. Bonus.