Vegan pizza – well worth the effort

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vegan pizza

I sometime miss pizza especially from Pizza Express, so I decided to make my own. I did not have enough time to make a bread base using yeast so I used a scone base and it did not disappoint.

 

Pizza base

175g self raising flour

half teaspoon of baking powder

50g vegan spread

soya milk

herbs

onion powder (optional)

salt and pepper

sieve flour and baking powder into a mixing bowl, add the herbs and onion powder, salt and pepper, rub in the vegan spread until you have crumbs and add enough milk to make a dough.

Get a baking tray and line with parchment paper, spray with oil and add rolled out dough. pop in a medium oven for 15 minutes.

Tomato Sauce

1 can of tomatoes

1 chopped small onion

1 garlic clove

herbs

1 teaspoon of maple syrup

salt and pepper

1 teaspoon of oil

Add oil and onions to a saucepan and cook until soft, then add the tomatoes, garlic, herbs and maple syrup. Reduce the sauce over a medium heat the test the seasoning.

Topping

large cup of blanched broccoli sliced

small onion sliced

half a pepper sliced or chopped

Cup of mushrooms sliced

Some artichokes, olives and sundries tomatoes in oil

Violife Cheese or any other vegan cheese

Basil leaves

salt and pepper

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Make the pizza by spreading some tomato sauce onto the base then add the vegetables and top with the Violife cheese. Place in the middle shelf of the oven and cook for 2o minutes or until it is cooked to your liking.

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Creamy Smoked paprika and tomato soup with beetroot and apple cheese toast

This is a delicious filling soup that is made creamy by adding cashew cream at the end of cooking. I use tinned, sundries, pureed and fresh tomatoes for maximum tomato flavour. It’s so easy to make

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Creamy smoked paprika and tomato soup

2 onions chopped

2 carrots chopped

1 stick of celery chopped

3 garlic cloves chopped

2 chopped fresh tomatoes

5 chopped sundried tomatoes

2 tins of tomatoes

1 litre of vegetable stock

2 teaspoons of smoked paprika

1 teaspoon of dried mixed herbs

splash of balsamic vinegar

splash of maple syrup

salt and pepper to taste

splash of olive oil

fresh basil

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Cashew Cream

1 cup of cashews

1 and a half cups of water

Method

Fry onions, carrots and celery until soft, add herbs, all the tomatoes and cook for 5 minutes then add stock. Simmer for 10 minutes then add the rest of the ingredients, taste and season.

Cashew cream – place cashew nuts and water into a jug and microwave for 4 minutes. Allow to cool then use a hand blender to make the cream

Add most of the cashew cream to the soup saving some to decorate.

Warm through and serve adding the left over cream and some fresh basil

Oh I forgot to say that this is a vegan soup, but please don’t be put off because of it, it really is a lovely nutritious soup that all the family will love. It’s my favourite soup, I’m sure you will agree once you try it.

One more thing if you have any soup left over it makes a fabulous sauce for pasta!!

 

I served beetroot and apple bread vegan cheese toastie with the soup.

The cheese is made by Violife and is a good alternative to cheese, they seem to be adding to the range of cheeses which is great for vegans or anyone who wants to cut down on fat.

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Vegan Samosa Pie

Don’t be put off because it’s vegan

Vegan samosa pie, well I have to say this turned out better than I thought. I would say that the gluten free pastry was a little crisp but it tasted ok. The dahl complimented the pie and gave the dish some moisture.

Samosa pie

4 potatoes chopped into cubes

2 carrots chopped

2 onions sliced

1 bag of spinach

cup of peas

half cup of frozen sweetcorn

3 garlic cloves

2 table spoons of curry paste

lemon juice

salt and pepper

Fresh chopped coriander

olive oil

Pastry

Slice onions and saute in a glug of oil until brown, add chopped garlic and curry paste mix and cook for five minutes. Meantime cook the vegetables in salted water until soft. Drain and add to the pan, mix everything together and cook for 5 to 10 minutes mixing occasionally. Add lemon juice, salt and pepper and the chopped coriander. Transfer into an ovenproof dish and top with rolled out pastry.

Place into a medium oven and cook for 20 to 30 minutes or until the pastry is golden brown.

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Vegetable Dahl

1 Onion

1 carrot

1 and a half cups Red Lentils washed

1 and a half tablespoons of curry paste

1 garlic clove

3 chopped tomatoes

1 tablespoon of tomato puree

1 litre of coconut water with stock powder

1 dessert spoon of vegan spread

splash of oil

salt and pepper

Fry onions and carrots until cooked, add garlic and washed lentils and curry paste. Stir, add coconut water and stock, cook until the lentils are soft. Add chopped tomatoes and tomato puree, cook for five minutes then add vegan spread and salt and pepper.

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Enjoy the pie and dahl with carrot salad and a tomato, onion and cucumber salad.

All vegan but well worth a try if you fancy a meat free Monday.

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Vegan Biriyani

I enjoy cooking and feeding the family and tend to make up the recipe as i go along. I look at lots of cookery books and magazines and pick up ideas along the way. I don’t plan what meals we are going to have so i usually start with an onion and always end up with some wholesome food that usually turn out fine.

Curry sauce

Tuesday night biriyani made with

I cauliflower

4 potatoes

handful of green beans

half cup of peas

1 courgette

1 onion

2carrots

2 sticks of celery

1 tin of tomatoes

half a cup of soaked cashew nuts

2 tablespoons of curry paste

oil

spice mix

salt and pepper

Rice

Basmati rice

1 inch of cinnamon  bark

3 cloves

3 cardamon pods

teaspoon of turmeric

Onion

Stock

Salt and pepper

Cut up potato and cauliflower mix with spices of your choice add some oil and bake for twenty minutes or when cooked

Fry onion, carrots, celery with a teaspoon of oil for 5 minutes. Add curry paste, tinned tomatoes and cook for 10 minutes, add chopped courgettes, beans and simmer for a further ten minutes. Blend the soaked cashews and add to the pan continue to simmer for 10 minutes.

Cook rice with stock, cinnamon, cloves, cardamon pods, turmeric and boil until cooked

Drain the rice and remove the spices, add the cooked cauliflower and potatoes and mix gently.

Taste the curry sauce and add salt and pepper if needed.

Serve and enjoy.img_0044

Beetroot hummus

Homemade beetroot hummus

2 cooked beetroot

1 can of chickpeas

1 clove of garlic

1 lemon

1 teaspoon of oil

salt and pepper

Blitz up in a processor.

I had 2 beetroot left so decided to make hummus, which will come in handy for lunch and for lunch for work tomorrow. The colour is fabulous but the taste is even better. The texture is more moist than standard hummus and sweeter. The taste is fresh and I have omitted tahini not because i don’t like it but i had not got any at the time. I think though that tahini might overpower the freshness. I served the hummus with some seeded gluten free wraps, which i toasted. This was served with a mixed salad.

This was so easy to make, I’m going to make some different flavoured hummus rather than buy it from the supermarket. Well that’s my intention. Watch this space.