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Speedy Tortilla Pesto Pizzas

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These pizzas take 20 minutes, including the time needed to preheat the oven. The vegetables listed below are only a suggestion; feel free to use up the leftovers. If you don’t want to make the pesto, shop-bought suitable-for-vegan pesto or hummus will do just fine. Serves 2.

Ingredients

For the Pesto

1 large bunch basil (about 2 cups, tightly packed)
400g cannellini or other white beans
3 cloves garlic
50g kale leaves
1 tsp lemon juice
2 tsp miso paste
1/4 cup nutritional yeast
3/4 cup water
Salt and freshly ground black pepper, to taste

For the Pizza

4 mini or 2 large suitable-for-vegan corn or flour tortillas
Tomato purée or suitable-for-vegan pizza sauce
1 courgette (spiralized, sliced, or shredded)
1 each red and yellow bell pepper, sliced
1/2 red onion, sliced

Directions

1. Preheat the oven to 220C.
2. Blend all of the pesto ingredients. Season to taste.
3. Place the corn tortillas on two baking trays or on pizza stones. Spread with the desired amount of tomato purée or sauce, top with pesto, and load up with vegetables.
4. Bake for 10 minutes, rotating or rearranging once to make sure they are evenly cooked.

Miso-Carrot Dipping Sauce

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A simple, budget recipe that’s great fun for children, and very versatile. It can be used as a spread, or even a sauce for pasta or vegetables. This recipe makes a large batch, but it keeps in the fridge for up to a week in a sealed container.

Ingredients

2 medium potatoes, peeled and chopped
2 medium carrots, peeled and chopped
1 heaped tbsp yellow miso
1/4 cup nutritional yeast
1-2 tsp salt
1 tsp lemon juice
1 tsp yellow or Dijon mustard
1 clove garlic

Directions

1. Boil the potatoes and carrots together until the potatoes are tender. Drain, reserving the cooking liquid.
2. Place all of the ingredients into a blender with 3/4-1 cup of the cooking liquid until you achieve the desired consistency.

Pizza Tots

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This is a fun way to serve potatoes and is a perfect recipe for serving vegetables and beans to children who may be reluctant to eat them otherwise. The recipe makes 20 tots

Ingredients

1 x 400g can cannellini beans
1 cup fresh basil
1 large clove garlic, minced
4 medium potatoes, baked and cooled
1/3 cup olives, finely chopped
1/4 cup slow-roasted or sun-dried tomatoes, finely chopped
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp ground black pepper
1/4 cup nuts of choice, finely ground (if allergic to nuts, use ground oats instead)

Method

1. Preheat oven to 220C, and line a baking tray with a silicon sheet or parchment paper.
2. In a food processor, pulse the cannellini beans and basil until smooth.
3. Halve the potatoes, and scoop the flesh from the skins. Mash the flesh with a fork and add to the basil and bean mixture with the rest of the ingredients.
4. Taking a heaped tablespoon of the mixture, press it firmly between your hands to bind it, and form it into tater tot shapes. Place on the silicon sheet or parchment paper. Repeat until all the mixture is used up.
5. Bake for 15 minutes, turn the tots, and bake for 10 minutes more.
6. Serve with some tomato sauce or suitable-for-vegan yellow mustard.