Potato Cheese Pizza
THRIVE LIGHTNING ROUND
1. Something you always have in your bag?
Raincoat… I live in Belgium; it’s rainy here.
2. Best advice your mom or grandma told you?
A pinch of cinnamon makes the perfect tomato sauce.
3. What hashtags do you use to find inspiration + food?
4. Ingredients you can’t live without?
Chickpeas and coconut.
5. What’s the fastest way to shift your mood?
Get me some mangoes and I’ll be happy.
6. One of your favorite quotes:
“Never stand begging for that which you have the power to earn.”—Miguel de Cervantes
7. Something we wouldn’t know about you?
I don’t like cucumbers and watermelons.
Mixing sweet + savory
By combining sweet and savory, a whole new taste experience is created. Mix ingredients like coconut yogurt with roasted butternut squash cubes or dip strawberries in hummus. I highly recommend it.
When I develop recipes, I always try to find the perfect balance between sweet, salty and sour flavors to create a unique experience. To do so, I tune my recipes with unrefined cane sugar (also adds a malty flavor), sea salt and lemon juice until they are in harmony. Works for sweet and savory dishes.
2 cups diced potatoes (about 300 g)
1 tbsp tapioca starch
¹⁄³ cup nutritional yeast
1½-2 tsp salt
1 cup full-fat coconut milk
Water for boiling
Place potatoes in a pot, add enough water to cover the potatoes, then add ½-1 tsp salt to the water. Bring water to a boil, reduce heat to medium, then cover the pot with a lid and cook the potatoes until tender. Drain the potatoes in a colander and set aside. Combine tapioca starch, nutritional yeast and 1 tsp salt in coconut milk and mix until tapioca starch is completely dissolved. Combine mixture with steaming hot potatoes and blend until smooth and creamy. Top your pizza, toast, lasagna, etc. with cheese mixture and bake at 350°F/180°C until the cheese is golden brown (approx. 8-10 min). Serve immediately. Note: Cheese mixture can be stored in the fridge for up to 3 days.