(We had some pilau rice we made before this and used the leftover to go with these dishes.)
From left to right:
Fried tofu with kala jeera (Black cumin), garlic, ginger and chilli flakes.
Fried potal (mini marrows) and aubergines
Tomato, hazelnut milk and barlotti and haricot bean soup (dried beans soaked/simmered beforehand because they make their own delicious broth which you can keep adding water to to make more in contrast to tinned beans).
Fried spinach, celery and chilli sauce.
And basically all the usual oils (coconut, sesame, poppyseed, mustard, olive), herbs and lemon were used.
Dinner (or Meal) Of The Day (instead of OOTD Outfit of The Day or WIWT What I Wore Today:P )
Mum is so awesome:
Vegetable (including tofu) vermicelli (rice noodles, not the glassy ones)
Rice and tofu curry, and Quorn curry (the smaller dark Reddish one)
I am so lucky 😀
Ever tried drinking from a fresh coconut? I don’t mean a ripe one with the husk, I mean a young Green one to get the coconut ‘water’/juice. You may have tried it in a tropical country and there’s nothing like it when it comes to imports. You can easily pay upto £4 per litre in the UK depending on the brand but when usually they had additives like refined sugar or the ‘pure’ ones aren’t sweet enough and have an ‘acquired taste’. That’s not a problem when it’s fresh, it’s pure, sweet, thirst quenching and so good for you. (You can also eat the flesh.)
I love plantain; I usually love plantain ‘chips’ i.e. chunky crisps but those aren’t as healthy. With these you basically just slice a plantain or few and quick fry them on high heat (quick and high otherwise they get sticky and too soft) in a complimentary oil like coconut, safflower or grapeseed, and that’s it 😀
I served mine with cacao nibs and 100% fruit spread (not jam because those usually contain approx only 30-45% fruit, the rest refined sugar and other nasties).
These are so tasty but also filling so I can’t actually overeat them.
Hope you liked this quick and simple recipe! 🙂
It’s turning into a pizza collection!
So I’ve shown you how to make a single pita or tortilla wrap bread pizza (remember chapatis or any flatbreads count too), a double and now here’s a tiple for the third pizza post 😀
I can’t promise Mum won’t try a quadruple but it’s basically the same premise… For now 😉
- 3 x wholemeal tortilla wrap breads,
- Green bell pepper,
- Green beans,
- Yellow bell pepper,
- Red onion,
- Green Chillies,
- Fresh Garlic
- Fresh Ginger
- Himalayan Salt
- Poppyseed Oil
Looks a bit like a forest or a jungle doesn’t it 😛
- Turmeric powder
- Two types of vegan cheese
To finish – a dash of lemon juice and humous over the cooked pizza (and I had some olives on the side).
It’s like a volcano!
(Do you think Pru, Piper, Phoebe and Paige would approve? Would Piper serve these at P3 )
Yesterday I wrote a pizza post which I enjoyed thoroughly and for your viewing pleasure today is another!
– Two wholemeal bread wraps,
– Tomatoes and Avocado,
– Green beans,
– Lady fingers,
– Green bell pepper,
– Red onion
– Green Chillies,
– Turmeric powder
– Garlic powder
– Ginger powder
– Himalayan Salt
– Poppyseed Oil
– Three types of vegan cheese (these are solid cheeses but you can also use cream cheeses or after cooking add yeast flakes instead)
End product! Finis!
The ‘cheese’ is so addictive!
This tasted absolutely amazing, far better than any shop pizza I’ve ever tasted! 😀
Here’s another one of my perfect Mum’s perfect creations: vegan pizza!
We’ve been pitta pizzas for ages in all sorts of combinations but for some reason hadn’t in a while until…
Note that there’s no need for cheese, vegan or otherwise. The mango was for dessert.
– Large round pitta bread, two wraps or homemade version flatbread.
– Tomato passata is best but tinned tomato or fresh tomatoes work just as well for the base (Mum doesn’t always use a base because of the spice and oil on top of everything which sinks through in the cooking).
– Fried aubergines (fried them separately, aubergine skin has a lot of oil in it so we don’t usually add any for that, just keep the temperature low enough to fry gently.)
– Bell pepper; Green, Red, Orange or Yellow
– Red onion
– Fresh garlic
– Fresh ginger
– Papaya seeds
– Olive oil drizzled over the top
– Fresh coriander and dill after cooking as seasoning (and massive health benefits obviously 🙂 )
Once you’ve got everything you want on there that needs cooking place in the grill on high for approx 10-15 minutes. If you’re using an oven you’ll have to experiment.
Tips: We’ve made many variations over the years from simple homemade baked beans (cannelleni beans in tomato sauce, paprika, rock salt and unrefined sugar) and pineapple with cayenne pepper or chilli sauce to more traditional like the one above to my more interesting concoctions e.g. green lentils as a base, almost any other savoury toppings including sprouted beans and vegan mozzarella.
Vegan pizza is great (just make sure your bread is vegan friendly e.g. no tartaric acid or cream of tartar – very common ingredients, and gluten free for those that need it) and so addictive without all the additives! Have a go and have fun!