??Aubergine Pizza Slices??
▪Wash 2 aubergines, slice them and let them sit in salty water for 30 min.
▪Drain, rinse and dry.
▪On a paper-lined baking tray, lightly grease the aubergines with olive oil.
▪Bake in a preheated oven at 200C for 20-25 min.
▪Take them out, top with tomato paste, vegan cheese, black and green olives, red pepper slices and sweet corn.
▪Bake 15 minutes more.

? Vegan Cheese ?
8 cups (1.3 kg) boiled potatoes
2 cups of soy milk
8 Tbsp nutritional yeast
3 Tbsp tapioca starch
1 tsp salt

Directions:
▪Peel and slice the potatoes, boil them until they are fully cooked.
▪In a measuring cup, combine milk, nutritional yeast, starch, and salt. Mix until everything is incorporated.
▪Drain the potatoes (do not rinse!) and put back in the pot (they need to be really hot).
▪Pour your wet mixture onto the potatoes and blend with your hand blender until no potato clump is left.
▪Use it on your pasta, pizza, or scrambled tofu ? It's so good!
▪You can refrigerate up to 5 days.
***Halve the recipe if you don't want to make a big batch***