East Elevation: East Brunswick

UPDATE: East Elevation is now closed (2021)

Over the past few months I have been to a few cafes that have impressed me but my favourite has to be East Elevation.  It has an innovative menu, great food and a relaxing huge warehouse space.

From the road the grey building looks unassuming, even with its red door.  The light filled space is a surprise upon entering.  The combination of skylights and high ceilings works brilliantly.  The distressed brick walls and exposed rafters remind us of the warehouse origins.  Yet the foilage and flowers add a welcoming splash of colour.  I particularly like the terrariums.  They remind me of primary school projects.  These plants growing in jars are the sort of quirky retro touch that makes the space delightful.

I first went to East Elevation late last year with my friend Junko.  We both had the Quesadilla off the specials board.  It came with gooey mozzarella inside and on the side was  black beans, corn, chillies, guacamole, a radish garnish and a lime wedge.  It was excellent.  The radishes were a revelation for me and the chillies were more tasty than spicy.

I was so enthused by the place that I went back about a week later with E and Sylvia for brunch.  When we arrived on a Saturday morning when the place was full.  We were able to put our names on a waiting list, play for 20 minutes at the park and return to a seat.  I had the full vegie breakfast, E had the full breakfast, and Sylvia had the crepes with lemon and sugar. 

My plate was filled with sourdough toast, spicy beans, oven dried tomatoes, avocado, and sauteed spinach.  Best of all I could choose to replace the eggs with chipotle tempeh.  Oh joyous day!  The tempeh wasn't quite as crispy as I would have liked but good egg substitutes are always very welcome.  The toast was thick and dense in a satisfying way, the bake beans were home made and nicely saucy, the avocado was creamy and the tomatoes were grilled perfectly so they fell apart oozing juices at the touch of a fork.  E enjoyed his breakfast and found it very filling.  Sylvia was more interested in playing with her food.

This week I went there with my mum to share the Chocolate fondue with fruit, toast (brioche), brownies and more chocolate.  You might notice that there are no brownies on our platter above.  It was only halfway through that we started to wonder about the brownies.  I asked and we were given them with apologies.

The dark chocolate fondue was amazingly good.  (Milk chocolate is also an option.)  So it ought to be given that East Elevation houses the chocolate makers Monsieur Truffle (or does Monsieur Truffle house East Elevation?)  Once we had run out of things to dip we had a spoonful or two off the spoon.  The brownies were gooey and intense.  One for chocolate lovers!

It was a good idea to just have the chocolate fondue platter because on my other visits I have been too full to try it.  Of course that doesn't stop me perusing the cakes and maybe taking home a jam filled lamington.

The service is always pleasant and accommodating, even if the staff forget the occasional brownie.  I can understand why people take in their laptops to while away the time, why my sister on her visit from Ireland went to East Elevation twice, and why the Herald Sun has written up the "industrial chic" on the weekend in glowing terms.  Cindy and Michael have recently written about the good news that East Elevation now offers dinner.  It is on my list of places to visit in the evening.  Definitely! Any excuse to return is welcome.

UPDATE: East Elevation is now closed (2021)

East Elevation
351 Lygon Street
Brunswick East
03 9381 5575
http://eastelevation.com.au/ 

Haggis chiko rolls - a marriage of Aussie and Scottish icons

While looking at Australia Day recipes I came across a recipe for chiko rolls.  Given that Burns Night is the day before Australia Day, and time to make vegetarian haggis, it seemed a fun idea to use leftover haggis (instead of minced meat) to make chiko rolls.  It didn't happen.  Instead I made them for my birthday. The recipe wasn't perfect but it was a good start.

For the uninitiated, the Chiko Roll is an Aussie icon.  When we were kids and had fish and chips, we all had chips and then were given a choice of flake in batter, dim sums or a chiko roll.  My older sister always chose the chiko roll.  I usually chose the dim sims.  My memory of the chiko roll is decades old and not very clear.  I tend to confuse it with the dim sim filling: gloopy with strings of overcooked cabbage and gristly meat.  I am clearer on the wrapper.  It is thick and chewy and the same as they serve in corn jacks that I occasionally order at fish and chip shops today.

It wasn't too difficult.  In fact it reminded me of some chow mien that I made with leftover buckwheat nut roast a few years back.  As usual though, it took more time than I planned or hoped.  I have only very rarely used spring roll wrappers and found them pleasing when deep fried.

I did have my deep frying fears confirmed when I tried turning over the chiko rolls with two forks and dropped one.  The hot oil splashed on my hands and it hurt.  After that I'd learnt my lesson and used the tongs.

And now for my critical appraisal.  The chiko rolls were good but not great.  I don't think the haggis was quite right.  The buckwheat nut roast I had used for the chow mien was more neutral.  The oats and herbs weren't great in it. Next time I will try a more regular nut roast or even tempeh crumbles.  Some soy sauce and maybe garlic would also help with a bit more intensity.

Most of all I thought the wrapper wasn't right.  It was great for spring rolls but not the sturdy chewy wrapper of chiko rolls.  According to Matt Can Cook, the recipe for the wrappers is "proprietary" so I guess I wont be heading down the street to buy some any time soon.  If I had any spare time I would love to experiment with making the pastry.  That probably wont be happening either.

I had plans for eating the chiko rolls with a coleslaw on the side.  However after making chiko rolls and cake, I only had enough energy for some steamed broccoli.  They might have been more like glorified spring rolls than classic chiko rolls but they were delicious with some soy sauce.

The following night they were great with some fantastic Cabbage and Broccoli Slaw - one of the tester recipes for Ricki Heller.  In the above photo they seem to be rather well cooked.  I found that cooking them to a deep golden brown actually helped them taste crispier.  I kept my filling in the fridge overnight and found them easy to wrap up and fry.  I look forward to more experimenting.

I am sending these Chiko Rolls to Michelle at Utterly Scrummy Food for Families and Helen at Fuss Free Flavours for their Extra Veg blog challenge.  Not only are there plenty of veg in the spring rolls but also in the haggis that goes into them.

Previously on Green Gourmet Giraffe:
One year ago: Pea Risotto with Verjuice
Two years ago: The relentless tide of technology
Three years ago: Samosa Pie
Four years ago: More baby food, more healthy muffins
Five years ago: WTSIM … Fruit kebabs
Six years ago: Rumi Carrots with Dukkah and Tahini

Haggis Chiko Rolls
Adapted from The West Australian, Life and Style section, 21 January 2013

1 tbsp rice bran oil, or other neutral oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 cup cabbage, finely sliced
1 cup green beans, thinly chopped
1/3 cup water
1 tsp cornflour (cornstarch)
1 cup cooked pearl barley
1/2 batch vegetarian haggis
1 tsp stock powder
12-14 spring rolls wrappers
egg yolk or milk for sealing wrappers
extra oil for frying
soy sauce for dipping

Take spring rolls wrappers out of the fridge to defrost.

Heat oil in a large frypan over medium heat.  Add onion, celery, carrot, cabbage and green beans (I added them as I chopped them).  Fry for about 12 minutes from when the onion goes in - the vegies should be quite soft.  Meanwhile dissolve cornflour in water.  Add barley, haggis, stock powder and cornflour mixture.  Cook for another few minutes until mixture thickens. At the point mixture can be kept in the fridge until you are ready to use (I kept mine overnight).

To roll up the mixture into spring roll wrappers, place 3 tbsp of filling along the middle third of each sheet, fold in the sides and then roll up (as in photos above).  Dab a little egg yolk or milk on the end of the wrappers before finishing rolling up to seal the edge.

Heat about an inch of soil in a small saucepan over medium heat.  Check mixture is hot enough by putting a crumb in - if it sizzles it is ready.  Place a few rolls in at a time and turn regularly with tongs until deep golden brown.  Drain on kitchen towel.  Serve warm with some soy sauce for dipping.

On the Stereo: 
Used Songs: 1973-1980 - Tom Waits

Ultimate chocolate cake with green ombre frosting

Birthdays mean time for indulgence.   So for my birthday, I decided to try out an ombre decorated cake I had seen online.  Fancy grown up cakes aren't my forte.  At least I can always whip up a chocolate cake.  Even if it is 39 C.  Sylvia and I baked the cake in the morning, went to the cinema to see Cloudy with a Chance of Meatballs II and came home to decorate it. 

I chose a new chocolate cake recipe.  I have been seeking one that is made of pantry ingredients, is decadent but not extravagant, will hold its shape and is easy to make.  Baking the cake was fairly straight forward.  The main drawback was that it used three bowls.  It tasted fantastic.  Rich and dense but not so intense you can only eat a sliver.  I think it might be a keeper.

Decorating the cake was slightly more tricky.  It looked easy on Lick the Spoon.  I think I just need a little practice.  Using my silicone piping bag made it easy to pipe blobs of icing around the side.  Smooshing each blob down neatly with a spoon was a matter of convincing the icing and spoon to part ways.  I found it easiest if I dipped the spoon in hot water and dried it on a clean cloth every now and again before pushing the spoon into each blob.  A taller cake would have made the effect look more impressive.  Maybe next time.

Getting the icing on wasn't the worst of my problems.  I found that my cake stand was slightly too small.  You can see that I have actually scraped some of the icing from the bottom on the above photo.  If the plate had been bigger it wouldn't have been such a problem.  However even with a bit of a scrape, some of the lowest blobs were melting and dropped off the cake in the heat.

My other issue was getting the colours right (for the ombre effect).  You may notice that my two bottom colours looks quite similar.  I used a lot of food colouring and finally decided it was quite enough.  If I did this again I think I would try and find a powdered colouring that hopefully would be more potent and not change the consistency of the frosting so much.  It used a lot of icing but looked so much prettier than my usual cakes.  The sprinkles on top were Sylvia's artwork!

Being a hot day, we ate dinner outside.  (I will tell you about the haggis chiko rolls soon.)  The cool change had arrived.  It was such relief to sit outside with the breeze.  I didn't even mind when the candles kept being blown out by the wind.  Sylvia decided to take the cake inside and light the candles in the dark.

I recognised this as a scene from her favourite cartoon, Peppa Pig.  In the episode called "Mummy Pig's birthday". Mummy Pig has to wait outside while Peppa and her family get the cake ready.  On the show, Mummy Pig sits outside and twiddles her thumbs.  Whereas I watered the garden and pulled out a few weeds and checked the citrus trees for gall wasp.  It amuses me that the show is written from a child's perspective where the parents just have nothing to do once out of their sight!

We all loved the cake.  A small one was just enough for us to eat one night and have enough leftovers to enjoy without feeling overwhelmed.  Sylvia loved tasting the icing when we were decorating but she thought it too sweet on the cake.  Kids!  This was my perfect birthday cake.  Rich dense chocolate cake with lots of green icing and a sense of achievement thrown in!

I am sending this cake to Karen at Lavender and Lovage for the Tea Time Treats (which she hosts with Janie from The Hedgecombers).  This month the theme is Chocolate.  The original decorated cake I was imitating had pink icing which would make this perfect for Valentines Day.

Previously on Green Gourmet Giraffe:
One year ago: Chocolate and berry pizza
Two years ago: Bush birthday banana cake and other self catering ideas
Three years ago: Queso dip, enchiladas and food processor
Four years ago: My Camera Birthday Cake
Five years ago: Birthday treats, heat and intrigue
Six years ago: A birthday cigar

Ultimate chocolate cake
Adapted from Drizzle and Drip

90g dark chocolate (I used 70%)
100g butter
43g self raising flour
43g plain flour (I used wholemeal)
1/4 tsp bicarbonate of soda
80g brown sugar
80g caster sugar
2 heaped tbsp Dutch processed cocoa 
1  egg (room temp)
1 egg white
2 tbsp and 2 tsp vanilla or plain yoghurt
1/4 tsp apple cider vinegar

Preheat oven to 170 C.  Grease and line a 15cm round cake tin.  (For a 20cm round cake tin, you should double the recipe - as at Drizzle and Drip.)

Melt chocolate and butter in a small mixing bowl (in the microwave or if on stovetop use a small saucepan).  Set aside.

Mix the dry ingredients in a medium mixing bowl.  Set aside.

Beat egg and egg white for a minute or two until the colour is lighter and the eggs are frothy.  Briefly bean in yoghurt.

Pour melted chocolate mixture, egg mixture and apple cider vinegar into the dry ingredients and stir until just mixed.  Pour into the prepared cake tin.

Bake for about 50 minutes or until it smells cooked, the side of the cake is pulling away from the side of the tin and the skewer inserted into the centre comes out cleanly.  Sit 5 minutes.  Cool on a cake rack.

Buttercream frosting (or icing)
Adapted from Birthday Cakes for Kids by Annie Rigg.

150g butter
300g icing sugar
1-2 tbsp water or milk, if required
food colouring, preferably powdered

Use electric beaters to beat butter until creamy and then gradually beat in icing sugar.  If the icing is a little stiff to spread add a drizzle of water or milk to loosen it up.  Stir in food colouring as desired.

On the Stereo:
Yes Virginia... - Dresden Dolls

In My Kitchen: February 2014 - lunchbox, heatwave and fun

In my kitchen this month is lunchboxes and too much heat.  And you know what they say.  If you can't stand the heat, turn on the air conditioner!  Seems like only yesterday I was enjoying the milk days of summer.  Well they are but a pleasant memory.  With the heat and the start of school, there are some changes in the kitchen.

Above is the one photo I have of Sylvia's lunchbox.  School mornings are too hectic to allow much time for taking pictures.  The above lunchbox is crackers, cherry tomatoes, swiss cheese, leftover boiled potato, chickpeas (hidden from view under another box), choc chip cookies and plums.  I have also given her sushi, cheeseymite scrolls cherries, apple and ANZAC biscuits.  She still comes home from school starving.  Maybe one day I will find a bento box to replace the tubs.

With the heat I have been off porridge.  Porridge is for winter.  Fruit and yoghurt is for summer.  We have had a whirlwind love affair with this five:am vanilla bean yoghurt.  So creamy and pleasantly sweet.  Then suddenly I am onto toast and cashew cheese spread for breakfast.  Yes, I am fickle.

Here is the cashew cheese spread.  It comes from a company called Botanical Cuisine.  It is super smooth with subtle spicy garlic undertones.  Sometimes I have it spread on toast with relish on top.  E sometimes tops his with jam.  Other recent health food store purchases include some very refreshing raspberry passion kombucha from Mojo and some coconut butter from Artisana.  I am a little unsure how to use the coconut butter but the label is very pretty, so at least it look pleasing when cluttering up my kitchen.

Another recipe health food store purchase is Stevia.  I have been trying it in recipes.  In small doses it can work for me but I find I don't like the taste if there is too much.  I can see how people can find the amount that suits them and get used to it.  I still prefer other sweeteners.

I have been recipe testing for Ricki Heller.  It is a great privilege and joy to try out some of her wonderful recipes.  I have been in the kitchen a lot and eating lots of great healthy food.  Her cookbook is due out in late 2014 and I can't wait.  You can see some of the tester photos on her Candida Cookbook Recipes Pinterest Board. 

After a cool start to summer, January has brought the heat and it is refusing to go away.  Today it is forecast to be 40 C.  Yet another wilting weekend.  I have been keeping the freezer well stocked with ice blocks.  We love these cat shaped ice blocks.

Here is a peek into a heatwave kitchen.  Watermelon, ice blocks and fruit flavored ice blocks help keep us hot.  Sadly chocolate is best kept in the fridge or it ends up looking like this.

January also brought out some patriotic food for Australia Day.  I wondered if this is why this packet included macadamias.  I quite liked the dark chocolate covered macadamias.  Sylvia preferred the yoghurt covered cranberries.  E loved both.

This packet of Pringles was a Down Under Limited Edition.  I assume it was for Australia Day.  The Pringles are just plain.  Shame they couldn't have been more creative with an Australian flavour.  Bush tomato and wattleseed perhaps?

I was all prepared to buy the BBQ shapes for Australia Day until I saw the flavour was meat lovers.  Instead I bought these Shapes which were Sweet Chilli and Sour Cream.  It is a flavour combination I used to buy more.  I don't know if they have changed the flavouring but I found it really strong and addictive - in an unhealthy sort of way.  I don't think I will buy these again in a hurry.

Summer means lots of stone fruit.  I am loving nectarines, cherries and peaches.  Sylvia loves bananas - in smoothies and pancakes.  We even tried some icy poles made of banana and cocoa.  They were quite good.

Finally, here is a bit of dinner time fun.A house made with some tempeh bacon from recipe testing and a garden of vegies and cheese for Sylvia.

I am sending to this Celia of Fig Jam and Lime Cordial for her In the Kitchen event.

Koko Black: a decadent chocolate afternoon tea

So it was my birthday recently and to celebrate E took Sylvia and me along for a chocolate afternoon tea at Koko Black in the Royal Arcade.  Cleverly he managed to combine a favourite food with a favourite Melbourne location!  It was the perfect way to spend the afternoon.

I love the Royal Arcade.  It is a place I often visit when in the city.  If I have visitors this is one of the first places I would take them.  Occasionally I even stop at Koko Black for a small chocolate.  Yet I have never stopped to eat in there.  I have been to eat in at the Carlton store.  (Yes, Koko Black has a number of locations.)

I didn't even know that this Koko Black had an upstairs.  It was a wonderful surprise.  At the top of the stairs we are greeted by this darkly sweet chandelier and a little stand with huge shards of chocolate piled under a glass dome.

Upstairs is known as the Brugge Room.  It feels a little Euro Goth.  Dark moody wallpaper and wood panelling that wouldn't be out of place in a European grand houses; probably one in Transylvania.  The black and white pictures are a reminder of the European history of chocolate making.  It also reflects Koko Black's history; one of the founders hails from Brugge in Belgium.

E had booked us a table and hence we were shown to a corner with a couch and two very comfy chairs.  Just the place to sink into.  You can see behind the chairs and below that there is a large semi circular window looking onto Royal Arcade.  I have been upstairs in a few shops in Royal Arcade but never seen these windows featured so beautifully.

We had glasses of cold water awaiting us and were swiftly given a menu.  The service continued to be considerate throughout our visit.  When we asked for chocolate ice cream for Sylvia (with crunchy chocolate soil, a wafer and chocolate sauce - top photo), we were asked if we would like a half serve.  When it was served, the waiter asked if Sylvia would like the sauce poured on her ice cream or left on the side.  Such thoughtfulness made visiting with a small child so much easier.

For drinks E had a soy hot chocolate which he loved.  I preferred a lighter drink and chose a pot of peppermint tea.  It was loose leaf tea.  Sylvia had an apple juice.  This is often her drink of choice and she was very happy with it.  I thought it a lovely apple juice but its sweetness was overwhelmed by the chocolate.  She was unhappy that the waiter poured her drink into a glass rather than leaving it in the bottle and we had a chat about having people look after us when we eat out.

Given that we were in the Brugge room, it was fitting that E and I chose the Belgium Spoil to share.  The other tasting plate option (Dessert Degustation)had more mousses but I was happy with this smaller plate that had more chocolates.  Our plate had creamy chocolate ice cream with chocolate soil, velvety chocolate mousse, two truffles (aurelia champagne truffle and milk raspberry ganache), florentines and a slab of chocolate cake.

Our plate soon looked like this.  The offereings didn't look huge for the two of us.  I didn't feel uncomfortably full when I finished and yet I had had my full of chocolate.  The ice cream and mousse were wonderfully creamy and rich.  The raspberry ganache was dense and creamy but I was less keen on the flavour of the other truffle.  (Possibly because I don't drink much champagne!)   I was a bit disappointed in the chocolate cake, being a connoisseur.  It was nice but the cake was a bit light for my liking and the creamy layer wasn't really my sort of thing either.  I did love the fun presentation with the shell of a chocolate bar and a gold leaf on the top.  Best of all were the florentines.  This is a biscuit I love.  These were wonderfully chewy, nutty and intensely chocolatey.

It was so lovely sinking into the large couch in that tastefully decorated room that I could have just stayed there, luxuriating in the air conditioning on a hot afternoon.  But finally we left, feeling very satisfied.  As we walked out I browsed the chocolate bars.  I was tempted by the hazelnut and caramelised cocoa nibs but thought I would leave it for another day.

Koko Black
Shop 4 Royal Arcade, 335 Bourke Street
Melbourne VIC 3000
Tel: 03 9639 8911
(And other locations)
www.kokoblack.com/

Beer battered haggis balls

When we took vegetarian beer battered haggis balls to Twilights at the Zoo last month, I was able to confidently assert to E that no one else in the crowd would be eating these tasty morsels.  Burns Night might be a great celebration of literary traditions in Scotland but in Australia it is hard to even find a bottle of Scottish beer.

I asked E if I should make haggis patties or beer battered haggis balls for the picnic.  He was all in favour of beer batter!  You can take the boy of our Scotland but you can't take Scotland out of the boy.  The Scots love their deep fried battered snacks.  (Deep fried mars bars anyone?)  So I found a Scottish beer (Sheep Shaggers Gold from the Highlands) and made these little gems.

Buying beer was the least of my worries.  I hate deep frying.  But I liked the recipe and so did E.  Gulp!  Fortunately my mum was visiting during the day and gave me some wise advice about using less oil in a small saucepan.  I was especially grateful when I saw how little rice bran oil was left.

At the picnic we had the beer battered haggis balls with tomato sauce, caesar salad (recipe testing for Ricki Heller), hummus, BBQ shapes and tomatoes.  A fine feast to salute the Baird.  The haggis wasn't perfect.  It was quite sweet and squidgy in the batter.  I wondered if a bit more seasoning and perhaps some more oats might give it a bit more oomph.  (I've never had meat haggis so I don't know how the vegetarian version compares.)

We enjoyed the balls with some tomato sauce.  The recipe I followed included a whiskey mustard sauce which sounded lovely.  I just didn't have the energy for it.  I also wasn't so sure about how much haggis to use and only used half the batch.  Then I was left with almost half the batter so in future I think I might tweak the haggis mixture and use all of it.

It was definitely a fun way to serve haggis and got the Scottish seal of approval from E.  When we got down to the last ball at the picnic, it was only politeness that stopped us fighting each other for the last crumb.

I am sending these to the Four Seasons Food blog challenge that is hosted by Anneli of Delicieux (who alternates with Louisa of Eat Your Veg).  I am delighted to have not only a recipe to fit the theme of love but also one that fits seasonally into their Northern Hemisphere.

Previously on Green Gourmet Giraffe:
One year ago: Cranachan
Two years ago: MLLA Nicki's vegetarian dumplings with fried rice
Three years ago: Nutella fudge for World Nutella Day
Four years ago: Pizza for the Working Woman
Five years ago: WTSIM … Fruit kebabs
Six years ago: Polenta and Tomato Comforts

Beer battered haggis balls
Adapted from Scotland for Visitors 
Makes about a dozen balls.

1 cup beer
1 cup flour
1/2 tsp mustard
1/2 tsp salt
1 quantity vegetarian haggis
oil for frying
tomato sauce to serve

Mix beer, flour, mustard and salt in a small bowl.  Roll haggis into about two dozen small balls about the size of a walnut (I got about 13 and a half balls from half a batch of haggis).  Heat 1 to 2 cm of oil in a small saucepan and heat over medium heat.  Check it is hot enough by throwing in a bread crumb and if it sizzles it is ready.

When oil is ready dip about six or seven balls in the batter and carefully place in the oil.  Use a couple of forks to turn the balls around to evenly cook until  golden brown all over.  It wont take long ( a few minutes?) so keep an eye on them.  Drain on kitchen paper.  Repeat with remaining balls.

Serve warm or room temperature with a tomato sauce.

On the Stereo:
Music for Burns Night (freebie CD with the Scotsman)

Buffalo cauliflower sourdough pizza with tofu blue cheese spread

When it comes to pizza, I love kooky ideas.  I love vegan and fusion and cheese.  I am fascinated by Frank's Hot Sauce and buffalo flavour.  I don't understand buffalo.  Yet I still want to recreate it.  Having a bottle of Frank's made me try this buffalo cauliflower wing pizza with tofu blue cheese spread.  Then I sprinkled it with home made vegan cheese. 

We all loved the sourdough base.  I really liked the pizza toppings but E found them a little weird.  I was sad my home made cheese didn't make much impact - it wasn't of the melting kind!  (Stay tuned for more on this cheese!)  The pizza was fun to make and fun to eat but I am not sure if I would repeat it.

I didn't mind the spiciness.  (It was rather spicy for me.)  In fact, I think the spicy buffalo cauliflower was more of a success than the tofu blue cheese spread.  The spread was sharp rather than pungent and didn't remind me of blue cheese.  Don't get me wrong!  I liked it.  Perhaps, however, I would prefer the pizza with a creamy cheese sauce.

We had the pizza early last month when the weather was kinder.  None of these 30 C days for a week in a row like we are now experiencing.  Just decent summer weather that allowed me to bake pizza to eat while we watched the DVD of the Little Drummer Boy movie.

But now it is February.  All the festive fun is behind us and we are well and truly into 2014.  Even into school lunches.  Yes, Sylvia started school last week and has pizza on her list for lunchbox ideas.  So I am sure there will be more pizza.  More sourdough pizza experiments.  More adventures in pizza toppings.  Though perhaps more plain toppings for lunchboxes!

I am sending this pizza to Susan for YeastSpotting and to the new Healthy Vegan Friday hosts: Suzanne at Hello Veggy, Anna at Herbivore Triathlete, and Kimmy at Rock My Vegan Socks.

Previously on Green Gourmet Giraffe:
One year ago: Lamingtons at the beach
Two years ago: Lorne - beach, bush and eating out
Three years ago: CC Soba noodle salad
Four years ago: Emergency Zucchini and Rice Burgers
Five years ago: Apricot and Orange Glazed Tofu
Six years ago: Muhammara by Moonlight

Buffalo cauliflower pizza with tofu blue cheese spread
Pizza base a development of this one of mine and topping adapted from Keepin It Kind
Serves 2-3

Sourdough pizza base:
[NB you will only need half this dough for the pizza]
250g starter out of fridge
150g water
300g plain white flour
1 tbsp olive oil
1 tsp salt
1 tsp sweetener (I used sugar)

Buffalo cauliflower:
1/2 head cauliflower, broken into florets
1/2 cup soy milk
1/2 cup chickpea flour
1/2 cup franks hot sauce (or other hot sauce)
1/2 teaspoon sea salt
several dashes of smoked paprika
grinding of fresh black pepper

Tofu blue cheese spread:
125g firm tofu, crumbled into small pieces
1 tablespoons nutritional yeast
juice of 1 lime (or half a lemon)
1 1/2 teaspoons apple cider vinegar
1/2 teaspoons white miso
1/2 teaspoons tahini
1/2 teaspoons garlic powder
1/4 teaspoons dried oregano
1/2 teaspoons dulse granules
a couple of pinches of salt

For the pizza:
1/4 cup pizza sauce (I sort of made this tomato sauce without the sweet potato)
few small slices of vegan cheese, chopped small (optional)
polenta, to sprinkle on tray

To make the sourdough pizza base: Mix all ingredients into a dough and knead for about 4 to 5 minutes until you have a smooth dough.  Place in a bowl and cover with cling wrap.  Allow to rise for 3 to 4 hours or until doubled in size.  While it rises, make the toppings.

To make the buffalo cauliflower: Preheat oven to 220 C.  Mix soy milk and chickpea flour in a small mixing bowl.  (If your oven is quite poorly like mine, lightly steam the cauliflower for about 5 minutes first to ensure they will be soft.)  Tip cauliflower into the mixture and place battered florets into oiled roasting dish.  Roast for 30 minutes.  Toss cauliflower florets with the hot sauce, spices and seasoning.  Roast for a further 5 to 10 minutes until starting to brown but not too crispy (remember they still need to cook on the pizza).

To make the tofu blue cheese spread: Mix all ingredients in a small mixing bowl.

To make the pizza: Preheat oven to 220 C.  Roll out a large pizza (remember you will only need half the pizza base dough).  Sprinkle polenta on the base of a large pizza tray (to stop the base sticking when baked) and place base on the tray.  Spread pizza sauce on the base.  Crumble on the tofu blue cheese spread.  Top with buffalo cauliflower and vegan cheese.  Bake for 20 minutes or until pizza is golden brown and base is cooked.

On the Stereo:
Rosa Duet: Barb Waters