Homemade Flatbreads with Vegan Mascarpone, San Marzano Port Wine Pizza Sauce, Chanterelles and Edible Flowers

For starters, my book has been receiving TONS of great press. Thank you to all of you who take the time to read Veganize This! and share your two cents.

Last week, Jane and I took a trip to San Francisco to see my parents and meet up with my best friend who's moving to SF from Boston (yay!). First, we had the pleasure of being invited to the VegNews office. Let me tell you, they not only have some really nice new digs, but they are some of the coolest, kindest people I've met. I signed a few copies of my book, which you can attempt to win on their website by Clicking Here.

That's all for this week! Here's what we had for Vegan Pizza Day...

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Homemade Flatbreads with Vegan Mascarpone,

San Marzano Port Wine Pizza Sauce, Chanterelles and Edible Flowers

For the Flatbread Dough:

1 cup warm water

1 package active dry yeast

2 1/2 to 3 cups all-purpose flour

2 tablespoons olive oil

1/2 teaspoon salt

Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt, and remaining flour. With large wooden spoon or your hands mix the ingredients together until the dough holds its shape. You may need a bit less flour, so add the last half gradually.

Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it.

Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour.

When the dough has risen, place it on a lightly floured surface, divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes. The dough is ready to be shaped, topped and cooked.

Pre-heat your oven to 425 degrees F. Once all your toppings are prepared, lightly grease a pan with olive oil, stretch out the dough into a long, rectangular shape, top with toppings, then bake 10-15 minutes until the crust is brown underneath.

San Marzano Port Wine Pizza Sauce

2 T. Olive Oil

½ t. Salt

¼ t. Black Pepper

¼ t. Red Pepper Flakes

1 t. Fennel Seeds

1 T. Chopped Fresh Garlic

2 t. Chopped Fresh Basil

1 t. Chopped Fresh Oregano

1 t Fresh Mint, chopped

1 28 oz can Whole San Marzano Tomatoes

1 T. Port Wine

1 t. Sugar

Heat olive oil in a medium saucepan over high heat. Add garlic, cooking for 30 seconds. Add herbs, seeds, and all seasonings. Cook for an additional 30 seconds. Add tomatoes, wine, and sugar. Crush tomatoes w/ potato masher, then bring mixture to a boil. Reduce heat and simmer, stirring occasionally until thickened (1 hr 15 min). Remove from heat, let cool.

Vegan Mascarpone

1 12oz Package Silken Soft Tofu

1/8 cup MimicCreme (or Alternative)

1/2 tsp Sugar

Combine all of the ingredients well until a slightly lumpy paste is formed. Keep stored in the refrigerator until ready to use. Keeps in the fridge for up to 1 week.

For the rest of the Flatbread?

1/2 - 1 lb Chanterelle Mushrooms (depending on how many flatbreads you're making?Criminis can also be substituted for cheap-asses like me), sliced

1 package of Edible Flours

Make the dough, stretch it out on a pan, and top with all toppings as indicated in the dough recipe. Bake as indicated in the dough recipe, and enjoy!