Plant Based Pizza with a Difference! – Meatless Monday

By the end of the week I sometimes find my vegetable bins sightly too full of sad looking vegetables and although they look a bit wilted I don’t want to throw them away. I thought I would share with you one of the ways I recycle them into something pleasing and delicious: my plant based pizza with a difference!

This week’s leftovers included: 1 beetroot, ¼ of a pumpkin, 2 sweet potatoes, ½ of the broccoli, some garlic, an opened jar of my Italian go to Tapenade, ½ of a tomato some leftover cashew nuts and of course my staples of miso, salt and pepper.

Note: I cooked all the vegetables the night before while I was cooking dinner. Then put them in the fridge overnight.

Plant Based Pizza

Plant Based Pizza with a difference!

Vegan, Vegetarian, EF, DF

Ingredients

Pizza base

2-3 cups thinly sliced pumpkin and or sweet potato mix

1 tablespoon chopped garlic

2 cups sliced broccoli

1 cup thinly sliced beetroot

2-3 cups thinly sliced cabbage

Few tablespoons Tapenade (Italian vegetables and olive oil mix)

½ tomato

2 cups raw cashews

8 cups boiling water

¼ cup hot water (as needed)

1 Tablespoon olive oil

Lemon juice to taste

Miso to taste

Plant Based Pizza

Method

1. Soak cashews with 5-6 cups boiling water in large bowl. Cover with clean kitchen towel, and let stand 2-3 hours or longer.

2. Cut up all the vegetables Steam the broccoli for 4-5 minutes or until bright green.

3. Sauté the beetroot, cover and cook till tender.

4. Sauté the garlic for a few minutes to flavour the oil. Then add the pumpkin and/ or sweet potato a little water, cover and cook till tender.

5. Sauté the cabbage till slightly tender. Season with salt and pepper

6. Meanwhile drain cashews, then blend or process with 1/3 to 1/2 cup hot water until smooth and thick, like sour cream.

7. Add the rest of the ingredients and blend again till almost creamy or until desired consistency is reached. This can be prepared 3-4 days in advance. Delicious as a dip or spread on bread, cover for baked vegetables or salad dressing.

Putting it all together

I used a prepared Organic pizza base that is made with spelt flour. I found gluten free options too, at the local Saturday market, courtesy of Matty’s Healthy Pizza Bases.

1. Pre heat the oven to 230 C.

2. Lay the pizza base on a pizza brick or metal pie base without sides.

3. Spread the pumpkin/sweet potato and garlic layer on.

4. Then top with cabbage and beetroot, broccoli and sprinkle some Tapenade around the whole pizza

Plant Based Pizza

Plant Based Pizza FB Pizza Tapenade

5. Spread the cashew cream over the whole pizza, chop up some tomatoes if you have one and sprinkle with Olive oil.

Plant Based Pizza

6. Bake 7-10 minutes. Serve hot.

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Almond Crusted Sweet Potato and Apple Pie – Meatless Monday

Want to know the secret to a long life? Eat plenty of carotenoids! Orange and yellow fruits and vegetables are filled with these healthy organic pigments.

Get started with this recipe for a sweet potato treat.

FB Sweet pot pie finished

Almond Crusted Sweet Potato and Apple Pie

GF, DF, EF

VEGAN, VEGETARIAN and PLANT BASED  

Ingredients

Filling

  • 3 cups fresh cooked sweet potato or pumpkin
  • 1 cup cooked apple
  • 1/4 cup coconut milk or coconut cream
  • 2 -3 tablespoons rice syrup
  • 2 eggs (700 gr.)
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1/8 teaspoon ginger or cardamom
  • 1/8 teaspoon allspice (optional)
  • pinch of sea or Himalayan salt or miso

Crust

  • 1 ¾-2 cups almond meal (ground from activated almonds with skin on)
  • 1/2 cup coconut flour
  • 1/4 cup coconut oil
  • 1/4 cup rice syrup
  • 1 teaspoon vanilla

Topping

  • Coconut Whipped Cream
  • 11 can full fat coconut milk, refrigerated for 24 hours
  • 1-2 tablespoons coconut sugar or maple syrup
  • ½ teaspoon pure vanilla extract
  • toasted coconut
  • Goji berries

FB Sweet pot pie Ingred.

Method

Crust

1. Measure out the nuts and blend them to a fine powder.(almost a nut butter)

2. Add the oil, rice syrup, vanilla and slowly add the coconut flour until it forms into a more solid consistency.

3. If it is too soft add a little more coconut flour 1 teaspoon at a time until it becomes solid enough to press into a pie pan.

4. Oil pie dish, and press the dough down with your fingers.

5. Heat over to 175 C (350 F) and pre bake pie crust for 10 minutes.

FB Sweet pot pie shell

Filling

1. Peel and steam sweet potato or pumpkin and apple together. (save peels of sweet potato, toss with olive oil and salt and bake).

2. In a food processor puree the sweet potato and apple, coconut cream, rice syrup, eggs, spices and salt or miso.  Taste and adjust if necessary.

3. Pour the filling into the pie crust and bake another 30-40 minutes or until slightly firm.

*If the crust is getting too dark cover the pie with a piece of foil or other oven safe method and continue to bake until it is set.

FB Sweet Pot PIe whole

 

Topping

1. Put a mixing bowl in the freezer for 30 minutes to chill.

2. Turn the can of coconut milk upside down and open it from the bottom. Scoop the top layer of white, fatty goodness into a mixing bowl (save the coconut water for a hot day).

3. Blend the chunks of coconut milk with a hand mixer on high speed for 15-20 seconds, just until the mixture turns softer. Add the sweetener (amount depends on how sweet you like it) and mix until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy.

4. Spoon the coconut cream on top of the pie, sprinkle with the toasted coconut and Goji Berries. I had some beetroot juice which I sprinkle on top to add more colour and intrigue to the pie.

FBSweet pot Apple Pie and cut

Fermented Summer Vegetables – Meatless Monday

One of the best things you can do to enhance and improve gut flora is to regularly eat foods that contain a lot of friendly probiotic bacteria; fermented foods are particularly good. With winter just around the corner it’s the perfect time to grab those organic, late summer vegetables and ferment them before they disappear!

My Tomato, Onion and Corn Salsa is pantry staple that works as a perfect side dish for your winter burgers. You can also use it as a flavour enhancer for soup, a condiment for sandwiches, a great topping for cooked salad and more!

FB Corn & Tomato salsa jars 1

FB Corn, Tomato salsa jar

Tomato, Onion and Corn Salsa

Ingredients

GF, DF, EF

VEGAN AND VEGETARIAN 

 

4 medium organic tomatoes, diced

1 ear organic corn

2 small organic onions, finely chopped

1/4 cup chopped organic chilli pepper, hot or mild

6-8 cloves organic garlic, peeled and finely chopped 

1 bunch organic coriander, chopped

1 teaspoon organic dried oregano or cumin

2 organic lemons, juiced

1-2 tablespoons sea or Himalayan salt

1/4 cup filtered water if necessary

 

Method

1. Mix all ingredients together and place in a liter-sized  jar. Press down lightly with your hands or a wooden pounder; adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 2.5 cm  below the top of the jar and covered with fluid.

2. Cover with a lid, but don’t screw it on too tightly. Keep at room temperature for about 2-3 days. When it starts to bubble, remove the lid and taste. If it is sour enough for your taste, put the lid back on and refrigerate. Keeps for months !

3. One of the ways I like to serve this ferment is to mix a small amount with black beans, potatoes and corn chips. It not only tastes delicious but helps to digest the food.

FBCorn & tomato salsa close

FB corn & tomato chips

 

Vegan Plant Based Nutty Fruity Pumpkin – Meatless Mondays

It’s finally pumpkin season and there are many reason to celebrate. Did you know, that the name pumpkin comes from the Greek word ‘pepon’, meaning ‘large melon’? And, according to Guinness World Records, the record for the heaviest pumpkin was set in 2010 with a pumpkin that weighed 2,323 pounds (1,054 kilograms)!

Pumpkins, pack powerful health options- like keeping your vision, heart and inflammation in check. Rich in minerals and vital antioxidants and vitamins, the seeds are also concentrated sources of protein, minerals and health-benefiting vitamins.

Use any leftover grains, beans and vegetables that you have. Vary your own spice mixture, Italian, Middle Eastern, Asian, experiment and  have fun!

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VEGAN PLANT BASED NUTTY FRUITY PUMPKIN

Ingredients

GF, DF, EF

VEGAN AND VEGETARIAN 

 

1 Japanaese (Kabocha) pumpkin – about 1 – 1½ kg

1-2 tablespoons olive or coconut oil

3 cloves peeled garlic

1 tablespoon chopped ginger or to taste

1 teaspoon ground cumin

1 teaspoon ground cardamom or coriander

Pinch of chilli (optional)

1 cup chopped onion

1 cup finely chopped celery

½ cup chopped carrots and/or beetroot

½ cup cooked black, white beans, aduki or chickpeas

½ cup chopped almonds or walnuts

1-cup leftover cooked rice, quinoa or buckwheat

½ cup chopped dates or un sulphured apricots (grated apple is good too)

1 tablespoon grated rind of lemon, lime or orange

Sea or Himalayan salt to taste

Freshly ground pepper to taste

Method

1. Preheat the oven to 230 C/450 F. Bake the pumpkin whole for 15 minutes then cut the lid off and scoop out the seeds and some of the flesh. Alternatively, cut the lid off the pumpkin, set the lid aside, and scoop out the seeds and the flesh.

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2.  Chop any of the pumpkin flesh that you have scooped out. Reserve the pumpkin seeds, which you can bake and have as a snack sprinkled with tamari soy sauce when hot.

3.  Heat frying pan, add the garlic and sauté 1-2 minutes then add the ginger and repeat. Add the spices and sauté another minute. Add the onions and cook till transparent. (Add more oil if too dry as the spices eat it up!)

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4. Then add the rest of the vegetables, cover and simmer 5 minutes.

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5. Add the beans, nuts, rice, dried fruit and rind. Mix thoroughly, season to taste.

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6. Place the pumpkin in a baking dish, spoon the mixture into it, then place the lid back on.

7. Rub the skin with olive or coconut oil and bake 20-30 minutes or until the pumpkin is soft to the touch.

8. Remove the lid and sprinkle the top with ground almonds before serving.

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9. Cut into thick wedges, serve with some sauerkraut and roasted tamari pumpkin seeds. And don’t forget you can enjoy every bit; even the skin!

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Join us and take on the Meatless Monday Challenge: Once a week cut the meat! You’ll be amazed at the difference it will make to your health (and your wallet).