Wholemeal Pizza Dough 

Ingredients
200ml (1/3 pint) tepid water
7.5ml (1 1/2 tsp) dried yeast
2.5ml (1/2 tsp) salt
5ml (1 tsp) sugar
5ml (1 tsp) olive oil
100g (4oz) wholemeal flour
150g (5oz) plain flour
 
Method:
Mix the dried yeast with the tepid water. Add the salt, sugar and oil. Mix in the fours a little at a time, to make a dough, Use extra water if needed. Turn the dough onto a lightly floured surface and knead until smooth (about 5-8 minutes).
Cover the dough with a clean damp tea towel and leave to stand for 15-20minutes. Knead once more for 1-2 minutes. Knead once more for 1-2 minutes. You can make either one large pizza base or several smaller ones. Grease one 35cm (14inch) pizza pan and roll out the dough to make a round large enough to fit the pizza pan. Shape the pizza dough with the hands to fit the pan. Top with the chosen topping and bake

Tofu and Spinach Vegetarian Lasagna
8 servings

Sauce: 
1/4 cup water

1/4 cup green pepper,  chopped
1/2 cup onion, chopped
3 cloves  garlic, minced 
2 bay leaves, crushed
·    1  teaspoon basil
·    1 (16-oz.) can tomato sauce
·     1 (8-oz) can tomato paste
·    2 additional cups water
Filling: 
1 pound medium tofu 
2 bunches fresh  spinach (or 10-oz. package frozen spinach)

1 teaspoon dried  oregano
1/2 teaspoon dried basil
pinch of  sage
1 (16-oz.) package lasagna noodles, uncooked

To  prepare sauce, in large saucepan, combine 1/4 cup water, green pepper,
onion and  garlic. Heat to boiling. Turn down heat to medium-low and simmer
until soft,  stirring frequently. Stir in crushed bay leaves, basil, tomato sauce,
tomato  paste and 2 cups water. Simmer for 15 minutes.

To prepare filling, rinse  fresh spinach in cold water. Cut off thick stems.
Keep the water clinging to the  leaves. Place in large stockpot. Heat covered
over high heat, stirring  frequently until spinach is soft. Drain spinach and
squeeze out excess liquid.  Set aside.

Drain tofu slightly (don't squeeze out excess water). Place  in blender
container or food processor. Blend until smooth, stopping to scrape  sides of
container frequently. Spoon blended tofu into mixing bowl. Add spinach,  oregano
and basil. Mix well.

To assemble, spread 1 cup sauce over bottom  of 9x13-inch pan. Top with 1/3
of the uncooked noodles, then 1 more cup of  sauce. Spoon the tofu mixture by
dollops over top of sauce. Add a second layer  of noodles, followed by 1 cup
sauce, and then spooning in the remaining tofu  mixture. Add a third layer of
noodles, pressing down firmly all over the  lasagna. Spoon the remaining sauce
over noodles, making sure that the noodles  are completely covered with sauce.
If preparing to freeze for eating later:  wrap, label and freeze.

To serve: If frozen ahead, thaw completely.  Preheat oven to 350 F. Bake
covered for 40 minutes. Uncover lasagna and continue  baking 15 more minutes. Let
stand 10 minutes before serving. Cut into squares to  serve.

Zucchini Ribbon Salad

4 zucchini, washed and ends trimmed
1 red bell pepper, cleaned and sliced thin
1/2 cup good-quality extra-virgin olive oil (divided use)
sea salt and freshly ground black pepper to taste
1 to 2 lemons juiced (about 1/4 cup lemon juice)
1/4 cup fresh basil, chopped
1/4 cup fresh mint, chopped
3 cloves garlic, minced
1/2 teaspoon red-chile flakes
2 tablespoons freshly grated parmesan

Using a mandoline or a vegetable peeler, thinly slice the zucchini
lengthwise. Toss the zucchini and bell pepper with 1/4 cup of the
olive oil and salt and pepper to taste. Quickly grill the zucchini
ribbons and bell pepper on 1 side, until lightly marked and wilted,
about 1 minute. Flip zucchini ribbons and pepper slices over and
grill another minute. Move vegetables to a plate and let cool
slightly.

In another bowl, whisk the remaining 1/4 cup olive oil, lemon juice,
basil, mint, garlic, chile flakes and parmesan together. Add cooled
vegetables to mixture, toss to coat and serve.

Serves 4

Sweet Summer Fruit Bruschetta

24 1/4-inch baguette slices
1/4 cup butter, softened
6 tbsp. brown sugar, divided
1/4 tsp. cinnamon
1/2 cup chopped peaches, nectarines, or a combination of both
1/2 cup chopped plums
2 tbsp. fresh lime juice
2 tbsp. chopped glazed walnuts

Lay the baguette slices in a single layer on a large baking sheet. Stir
together the butter, 4 tablespoons brown sugar and cinnamon and spread
on one side of each baguette slice. Broil for 1 to 2 minutes or until
bubbly and bread is lightly browned on the edges.

Stir together the remaining brown sugar, fruit and lime juice in a
small bowl. Spoon equal amounts over the bread slices and sprinkle with
walnuts.

Tomato Chips

1 cup olive oil
2 tablespoons finely minced garlic
3 pounds assorted tomatoes, sliced 1/4 inch thick
2 tablespoons salt
2 teaspoons freshly ground black pepper
1/4 cup chopped thyme

In a saute pan, warm the olive oil over medium heat until it begins
to ripple slightly at the bottom of the pan, no higher than 140
degrees. Add the garlic and remove from the heat. Let the garlic sit
in the olive oil for up to 2 hours. Strain out the garlic and reserve
the oil.

Preheat oven to 250 degrees. Line 2 rimmed baking sheets with Silpat
mats or parchment paper.

Brush the tomatoes with the garlic oil. Season with the salt, pepper
and thyme. Place the pans in a single layer, bake for 1 hour at 250
degrees, then lower temperature to 200 and continue baking for 3 to 5
hours, depending on moisture content of the tomatoes, until the chips
are dehydrated and crisp. If not eaten immediately, the chips should
be stored in an airtight container.

Makes about 1 pound

Source: "The Heirloom Tomato," by Amy Goldman