Students Are Cooking up a Storm at Our Winter Campus

Charles Martley, a local Mad River Valley resident has been our in house chef and yoga instructor for the past year and has captured some great moments from some of the delicious meals students have been creating at our Windridge winter campus.  Students prepare and dine on a fresh meal once a week as a way of embracing our whole living curriculum.  Charles takes pride in providing fresh meals that are inspiring and diverse with healthy ingredients.  This month one of the mealsmade were beautiful handmade pizzas.  The recipe is included.

Handmade Pizza:
 
Organic dough already prepared.
 
Tomato sauce:
 
2 Tbsp olive oil
1 cup of diced carrots
1 cup of diced celery
1/2 cup of diced onion
1/2 bulb of garlic, pureed with olive oil, hand blender
1 Tbsp dried basil
2 Tbsp dried oregano
3- 28oz. can of organic crushed tomatos
1 small can of tomato paste
 
Start with large soup pot, heat up the olive oil, when ready add the carrots, celery,onion, salt and stir with wooden spoon, letting it sit for a minute and sir again, add the herbs and stir in, add the garlic and stir, give only two minutes, not to brown the garlic, add the 3 can of crushed tomato.  If the pan is hot be careful, the crushed tomatos may start to bubble right away. After a few minutes add the paste and stir every few minutes, lowered the heat to a simmer.  Let cool before spreading on pizza dough
 
Toppings
pineapple, corn, mushrooms, black olive, chilis, black beans, curried eggplant, pepperoni, zucchinis and cheese.  The zucchinis were slightly sauted, salt and black pepper only.
The curried eggplant was" a shake and bake" saute. One gallon zip lock bag with nutritional yeast, salt and risk cuisines curry blend, peel and slice the eggplant 1/3 inch thick and put into the bag and mix all about. Saute till browned and soft.  All the other toppings were sliced thinly. 
 
Salad Dressing:
3 parts olive oil
2 parts red wine vinegar
1 part shared with maple syrup, 1 t.dry mustard and 1t. salt, 3 gloves of garlic and about 3T. nutritional yeast. 
Combina all in large mouth 1 quart jar. Use handblender to mix 
 
Knead and spread out dough, spread a thin layer evenly on dough of tomato sauce, add toppings and bake for 20-25 minutes at 350 degrees.  Enjoy!