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.

Oh so yummy sweet potato hummus

So quick and easy to do, with lots of goodness. Why not give it a go.

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Hummus

1 can of chickpeas, reserve a quarter cup for later

1 sweet potato

half a garlic clove crushed

2 teaspoons of tahini paste

juice of 1 lemon

water or olive oil

salt and pepper

smoked paprika

sumac

Wash the sweet potato and prick the skin. Place into a microwave and cook for 5 – 7 minutes depending on the size. Allow to cool.

In a processor add the sweet potato flesh and the rest of the ingredients apart from the reserved chickpeas and process until you reach the consistency you like. Add water if the hummus is too thick (if you want a low fat version,) or drizzle some olive oil in until consistency is reached.

Check seasoning and add salt and pepper if required.

With the quarter cup of chickpeas add to a pan with smoked paprika and a dash of oil and cook for 1 minute.

Add hummus to a serving dish, top with chickpeas and sprinkle on sumac.

This can be served as a dip or sandwich filling. Either way you won’t be disappointed.!

Cauliflower steak with ginger stir fry and quinoa

imageThis is so simple to make but tastes great.

Cauliflower steak

1 Cauliflower

1 tablespoon of tomato puree

1 tablespoon of paprika

1 teaspoon of cumin

1 teaspoon of coriander

1 tablespoon of nutritional yeast

1 teaspoon of soy sauce

Salt and pepper

1 teaspoon of sesame oil

1 teaspoon of olive oil

Pull the leaves off the cauliflower and wash. Using a sharp knife slice down the centre of the cauliflower and slice off half inch steaks, the ends will separate. Mix all the ingredients and rub over the cauliflower. Place on a baking tray and cook for 30 minutes on a medium heat. Turn half way through. Use a skewer to make sure the cauliflower is soft, if not put it back into the oven for another 10 minutes.

Stir Fry

1 Pack of tender sweet

1 Red pepper sliced

1 carrot sliced into batons

1 courgette cut into half moons

handful of mini sweet corn sliced to 1cm pieces

3cm piece of ginger grated

2 garlic cloves chopped

Sesame oil

Olive oil

Soy sauce

Put a teaspoon of olive and sesame oil into a wok and stir fry vegetables until they reach the texture you like, add ginger and garlic stir for a minute and splash in some soy sauce to taste.

Quinoa

1 cup of quinoa

1 tablespoon of lemon

1 tablespoon of soy sauce

1 and a half cups of water

Rinse quinoa until water runs clear, this removes the bitter taste. Place in a medium saucepan adding the water, lemon and soy sauce. Bring to the boil and boil for 5 minutes, reduce heat and simmer until you see the quinoa start to separate. Once this happens drain and replace back into the sauce pan and cover with some foil leave to steam without any heat. The quinoa should become fluffy after 10 minutes.

Enjoy..

 

 

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 Breakfast

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Well I do enjoy a lazy Saturday breakfast, normally my breakfast of choice is avocado on toast with either mushrooms, asparagus or tomatoes and on occasion all of the options.

Today though to celebrate breaking up from school for the holidays I thought I would push the boat out and do a vegan breakfast of scrambled tofu, tomatoes, avocado, mushrooms, asparagus and toast. All washed down with a cup of refreshing mint tea.

This easy to prepare meal is well worth the minimal effort. Give it a try, you won’t be disappointed!

Scrambled tofu

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Scrambled tofu – full of protein

1 block of smoked tofu chopped

1sp turmeric

4 spring onions

half teaspoon cumin

1 teaspoon smoked paprika

salt and pepper

squeeze of lemon juice

1 teaspoon of olive oil

throw everything into a large frying pan add oil and cook for about 10 minutes, stir from time to time.

Mean while steam some asparagus, fry mushrooms and tomatoes. Chop up an avocado adding a squeeze of lemon juice and salt and pepper.

Toast some bread and serve.

This will keep you going until mid afternoon.

 

 

Healthy salads

Salads, yawn, I here you say, but honestly there are so many combinations boring isn’t a word that springs to mind. Fresh, clean and tasty, no way boring.

Apple and pomegranate salad

2 Apples

half a pomegranate

3 spring onions

half a lemon

Sprig of mint

Salt and pepper

Sprinkle of sumac

Chop apples, add pomegranate seeds, chopped spring onions, juice of half a lemon, chopped mint, sprinkle of sumac and salt and pepper. DONE.  How quick was that?

 

Black bean and roasted vegetable salad

I drained and rinsed can of black beans

1 Onion chopped into large chunks

1 green, yellow and red pepper chopped

1 courgette

1 clove of garlic smashed

1 teaspoon of smoked paprika

quarter teaspoon of sumac

I teaspoon of mixed herbs

Drizzle of oil

Salt and pepper

Mix everything together apart from the beans and roast in a medium oven until cooked. Add beans and mix. Season to taste.

Garden Salad

Lettuce leave shredded

1 yellow pepper chopped

handful of cherry tomatoes chopped in half

Six inch piece of cucumber chopped

Handful of snow peas sliced

3 spring onions

Seasoning

Mix together season to taste. Add dressing

Dressing

1 lemon juice

1 teaspoon tahini

splash of soya sauce

teaspoon of maple syrup

splash of sesame oil

splash of water

Season to taste

mix together. It does look curdled at times but just keep mixing.

 

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.

vegan mixed salad

As boring as it sounds I truly love salads, not for their health benefits, diet etc I just love making different combinations. I like beetroot, not the shrivelled up vinegar soaked ones you get in the supermarket but fresh. The texture and delicate flavour of fresh beetroot compliments the spicy chickpeas. Asparagus is always a winner in our house, especially locally grown. Pasta bulks up a salad but I try not to put too much on my plate. There are many vegan varieties of pesto, they seem to have appeared over the last year. Good for vegans.  Cherry tomatoes that are vine ripened taste so sweet and i usually mix them with chives or spring onions.

There are so many combinations of salads, they could never be boring!