Goodness me it’s Gluten free.

Call me weird (you won’t be the first) but I have never been a pizza fan. I know shock horror what’s wrong with me right? I just never liked the concept, deep base, thin crust, stuffed crust whatever… All too messy and doughy and stodgy for this fussy person, until I discovered this amazing recipe by Savy Vegan on you tube for two ingredient quinoa bread And it got me thinking…

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This is so unbelievably easy and delicious even favourite man (harshest critic ever) approves.

For the bread (which actually is more than two ingredients by the time I finished with it)

1 cup quinoa

1 and a half cups water

salt and pepper

2tbsp Nutritional yeast

1tbsn Garlic powder

2tbsn Oregano

2 tbsn chilli flakes

Preheat your oven to 180 C and line a baking tray with baking parchment paper ( not greaseproof paper as it will stick)

Pour the quinoa and spices and water into a food processor or blender ( I use my nutri bullet) and whizz until all smooth and well, sloppy. Pour it on to the baking sheet and smooth into a round pizza base shape and bake for about twenty minutes until its firm and golden, you can turn it over mid way if you wish.

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BOOM! IT’S THAT SIMPLE! when its ready just whack on your pizza toppings of choice and grill for anothe 8-10 minutes. I added homemade Ragu sauce, red onions red peppers, mushrooms and vegan mozzarella cheese by Violife Truly, it is delicious, light not stodgy (yay!) and GOOD FOR YOU being protein rich and full of fibre! I also tried soaking the quinoa over night and it bakes much much crisper, and makes ideal crackers for slathering with hummus or peanut butter or whatever takes your fancy… On a roll now I made a sweet version, simply by adding a liberal slosh of maple syrup, vanilla essence, half a bag of chopped dates and desicated coconut and maraschino cherries…gluten free heaven.

 

Green goes the curry though…


I rustled this up last night and it was soooo easy! Now the weather has got a bit warmer again (hooray!) I really fancied eating something a bit lighter than the more hearty aubergine based dishes I have been cooking lately. The fresh ginger zings through the coconut milk in this and the coriander gives it a lovely clean sort of taste. ( is that because coriander has a somewhat soapy flavour I wonder ? )

My recipe

Amounts aren’t precise as I made this up as I went along.

I can of coconut milk

I pack button mushrooms approx 500gm

About 3 cups of cubed potatoes

I pack of baby sweet corn approx 250gm

I pack fine green beans approx 259gm

1 red onion

3 cloves of garlic

I ginger root

1 bunch of coriander

Dried red crushed chilli flakes

Whole red dried chilli

White pepper

Slice the potatoes and par boil them both for about 5-6 minutes or until a knife slides in easily, whilst they are boiling trim the beans and steam them in a seive over the potatoes. Drain them and blanch the beans in cold water so they stay nice and green and set them aside.

Now get chopping! All the ginger,garlic,onion mushrooms and coriander. You could chuck it all in a food processor if you fancy but I find the chop chop chopping very therapeutic. Start by gently frying the onion and garlic in some olive oil add in the ginger and the mushrooms and cover with a lid until the onion has softened down.

Cube the potatoes, quarter the baby corn and fling them in the pan with mushrooms garlic and onion, pop in the beans and now add the coconut milk. I put about two handfuls of roughly chopped coriander and a hearty helping of dried red crushed chilli.

Let it hubble  bubble on a gentle simmer for about 12 minutes and there you go, lovely light aromatic coconut curry, serve it garnished with a whole dried red chilli and rough chopped fresh coriander.

Enjoy it with rice or even just a big bowl on its on.

 

Tofurky Tuesday.

Sometimes I get a bit of flak as a vegan, eating something that’s still called a “sausage” or a “burger” or “cheese” I get it. Why are vegan replacement foods still given names that have connotations with meat,fish, or dairy?
(But who knows, what if say back in 1545 some one muddled together some pearl barley and bread type slop, fashioned it into a tube and still decided to call it a sausage?)

Anyway more of that discussion later, this post is all about these delicious Tofurky Sausages I rarely use replacement vegan foods as they often aren’t so great, either for you, or taste wise. But if it means favourite man isn’t eating actual meat etc etc and it can can guide him even more down my jazzy vegan path, well so be it.

Anyway work with me, he is my harshest critic, I have had plates silently and politely pushed away. The worst supper episode so far was the disgusted face and the “it just doesn’t taste nice…at all” comment about my vegan cashew cream…(which was delicious by the way)

I figure if I can get the omnivore seal of approval then we are good to go. Which brings me to Tofurky sausages which are predominantly made from vital wheat gluten and soya with herbs and canola oil.

These little babies get the thumbs up every time and they are delicious, I get mine from Holland and Barrett
Tonight we had Italian style (sausages that is) and here is my recipe

1 pack of Tofurky Italian style sausages

My tomato piquante sauce recipe

6 ripe vine tomatoes chopped

3 cloves of garlic roughly chopped

3 tbsp capers

A squirt of Tomato Ketchup (yes ketchup!)

Olive Oil

2 bay leaves

Balsamic vinegar

Oregano

Red wine

A little water

Chop the tomatoes and garlic and put in them in a pan, add a hearty glug of oil, the bay leaves, chilli, oregano and capers and sauté them for about five minutes. Chop up the tofurky sausages and add them to the pan along with a sploosh of red wine and about 2tbsp of balsamic vinegar along with about 1tbsp of ketchup and a little water.Cover and let it simmer on a low heat for about 15 minutes, adding a little water if it looks like it’s drying out.

Serve with your favourite pasta, it would be great with rice or just some lovely fresh crusty bread and a salad.