Pursuing natural health & thinking beyond the superficial. Deconstructing Culture.

Posts tagged ‘Recipe’


P3 – No not Charmed but still charming Pizza (Post 3)

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 πŸ˜€

I can’t promise Mum won’t try a quadruple but it’s basically the same premise… For now πŸ˜‰


  • 3 x wholemeal tortilla wrap breads,
  • Tomatoes,
  • Broccoli,
  • Cauliflower,
  • Green bell pepper,

Vegetable Vegan Pizza Pitta Pita Flatbread Tortilla Wrap Plant Based Recipe Food

Vegetable Vegan Pizza Pitta Pita Flatbread Tortilla Wrap Plant Based Recipe Food

  • Green beans,
  • Yellow bell pepper,
  • Red onion,
  • Green Chillies,
  • Fresh Garlic
  • Fresh Ginger
  • Himalayan Salt
  • Poppyseed Oil
  • Parsley
Vegetable Vegan Pizza Pitta Pita Flatbread Tortilla Wrap Plant Based Recipe Food

Looks a bit like a forest or a jungle doesn’t it πŸ˜›

  • Turmeric powder
  • Two types of vegan cheese

Vegetable Vegan Pizza Pitta Pita Flatbread Tortilla Wrap Plant Based Recipe Food

To finish – a dash of lemon juice and humous over the cooked pizza (and I had some olives on the side).

Vegetable Vegan Pizza Pitta Pita Flatbread Tortilla Wrap Plant Based Recipe Food

It’s like a volcano!

(Do you think Pru, Piper, Phoebe and Paige would approve? Would Piper serve these at P3 :mrgreen: )

Charmed TV Show Sisters


Pizza Mania – This time a double!

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,
– Broccoli,
– Lady fingers,
– Green bell pepper,
– Red onion
– Green Chillies,

Vegetable Vegan Pizza Healthy

– Turmeric powder
– Garlic powder
– Ginger powder
– Himalayan Salt
– Poppyseed Oil

Vegetable Vegan Pizza Healthy

– Three types of vegan cheese (these are solid cheeses but you can also use cream cheeses or after cooking add yeast flakes instead)
– Coriander

Vegetable Vegan Pizza Healthy

End product! Finis!

Vegetable Vegan Pizza Healthy

The ‘cheese’ is so addictive!

This tasted absolutely amazing, far better than any shop pizza I’ve ever tasted! πŸ˜€


Pizza with pizzazz!

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…

Homemade Pizza, Vegan, Vegan Friendly, Vegetables

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
– Mushrooms
– Red onion
– Turmeric
– Fresh garlic
– Fresh ginger
– Papaya seeds
– Chilli
– Olive oil drizzled over the top
– Fresh coriander and dill after cooking as seasoning (and massive health benefits obviously πŸ™‚ )

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!


Super Squash Stew!

squash stew soup vegan recipe cooking

So, yesterday Mum made some awesome squash stew and here’s how she did it:

Ingredients (quantities depend on your taste)
– 1x small-medium squash
– Fresh homemade nut milk
– Fresh homemade nut ‘okara’ (okara is a leftover from the sieving/grinding of soy beans to milk but I’m using it here to describe the same for nut milk)
– The ‘cream’/thick bit left over at the bottom of the milk
– Mustard oil
– 1/2 a lime (the juice)
– Fresh garlic
– Fresh ginger
– Turmeric powder
– Himalayan salt
– 2x Fresh Green chillis
– Fresh parsley (added at the end as a seasoning)

squash stew soup vegan recipe cooking

Served with tomato and onion salad, and strawberries for dessert.

Mum’s tip: Remember if you want a soup and not a stew (chunky soup) just blend all the ingredients together with a blender before of after cooking, or use a hand blender once everything is cooked and most importantly once the squash is softened. If you’re makeshifting i.e. don’t have either blender, there’s a masher and/or whisk (don’t worry, we makeshift all the time!)

Enjoy! πŸ˜€


Apple and Pear Crumble – Yum!

Today is Worldwide Chocolate Minty Day but hey we just have to be different πŸ˜‰

This cake is a variation of a recipe Mum and I came up with HERE

However this time we weren’t foraging (not the right time of year) and we had to finish the fruit we had quickly!
So I came up with the idea of an apple and pear crumble instead of simply apple.

I doubled and altered our old recipe (it was made slightly piquant on purpose last time but I gave the traditional recipe in the aforementioned post as well):

16 ounces (1 heaped tbs x16) of flour (we used plain White, can’t remember last time)
1 tsp of bicarbonate of soda
8 ounces of muscovado sugar
8 ounces of dairy free butter

Fruit layer(s):
Enough apples and pears to fill 1/3 or 1/4 in height of the baking dish
Nut milk (enough to reach the top of the fruit)

apple pear fruit crumble cake recipe vegan

Cooking Steps

1. Wash, chop/dice your fruit and place in baking tray.

apple pear fruit crumble cake recipe vegan

2. Preheat oven to gas mark 4 or 180Β°C/350Β°F.

3. Add the dairy free milk of your choice upto half the level of fruit (I ADDED TOO MUCH UNFORTUNATELY THIS TIME and had to turn the oven off 10min early to allow it to cool because the liquid was boiling). We add milk (or filtered water) to the fruit specifically to make it more creamy and less gooey (good if you’re lacking cream/custard to serve it with) but you don’t have to.

4. Add the 2 ounces of sugar to the fruit in the baking tray and mix in gently. Or sprinkle over each layer of fruit if you’ve decided not to mix e.g. one layer of apples, one of pears etc.

5. Mix the all the crumble ingredients together in a larger than necessary bowl/dish; it needs space to dry and spread as you’re mixing it otherwise it will stick together too much and not cover enough of the fruit. Once crumbly leave and allow to breathe. Mix either using a fork or with your fingertips – which is called β€˜rubbing’. Or Mum’s new method – using a table knife just keep slicing through, it’s very easy and makes a nice consistent texture.

6. Very gently spread the crumble over the fruit (don’t squash it) and then place the baking tray either low or middle height in the oven; for 45min until Browned.

apple pear fruit crumble cake recipe vegan

apple pear fruit crumble cake recipe vegan

7. Voila! They way you serve it is up to you πŸ™‚

apple pear fruit crumble cake recipe vegan

apple pear fruit crumble cake recipe vegan


Veggie (and Fruit) Burgers The Way They Should Be

It’s taken me a while to put this post together due to wanting a variety of examples (and I’m posting this whilst not hungry so all the better πŸ˜‰ ). Basically I saw some vegan friendly veggie burgers in a supermarket on special offer back in the January sales and thought it’d be nice to have something different and that I hadn’t had in ages. They tasted similar to many others I’ve had over the years and weren’t anything unexpected but still, Mum was very disappointed and thought they were like cardboard and to me they just felt like mush, something to perhaps have with a plateful of other things to compensate. Not for the first time since I started focusing on preparing food from scratch I wondered why I’d ever bothered with them.

Anyway as usual when we don’t like something we (try to) do it ourselves.

The results

Homemade Veggie Vegetable Fruit Burgers Fritters Pancakes Healthy Vegan

It’s big! That’s a dinner plate, not a small one.

A Chunky veggie burger, vegan friendly and easily made allergen friendly by using preferred flours etc.

It’s a very simple recipe – just veg of choice, flour of choice, abit of sea/Himalayan salt, just enough water to make it sticky or into a batter and a little oil of choice.

The amounts used depends on the size of your pan, how many you want to make and how thick you want them to be. We initially used:
500g of veg,
1tsp of salt,
just enough flour & water to make it sticky,
1 heaped tbs of chia.

Chia seeds are used for their nutritional value and gelatinous quality e.g. as an egg replacer; they literally open/turn inside out with the jelly surrounding the shell. However ground flaxseed/linseed is also a popular choice (1 tablespoon flaxseed/linseed plus 3 tablespoons water) although I find slippery elm a fine and much cheaper alternative. Plus it has the benefit of not sticking all over my mouth/teeth/gums like chia. That said we’ve found that this recipe doesn’t need egg replacers.

Heat enough oil to shallow fry, add some mixture and fry on high heat for upto 5min per side or just before it burns – the chunkier the burger the more heat it needs but it also depends on the strength of your cooker. Cooking it that way made 2 burgers but we decided that a little oil was needed within the mixture as well to ensure cooking all the way through and to improve taste, it also shortened cooking to 3min per side but others may prefer it with less oil.

Homemade Veggie Vegetable Fruit Burgers Fritters Pancakes Healthy Vegan Fried Frying

We found that makes very chunky and filling burgers as pictured but if you make the mixture into a batter rather than just sticky you can make them thinner in the pan to get 3-4 burgers. You can also add tomato sauce, an alternative milk instead of water (which makes them creamier) and spice. I think this would really have benefited from fresh herbs as well such as coriander, parsley or dill – Mum says pesto lol.

Homemade Veggie Vegetable Fruit Burgers Fritters Pancakes Healthy Vegan

Homemade Veggie Vegetable Fruit Burgers Fritters Pancakes Healthy Vegan

The benefits of cooking them like this:

You control what goes in and don’t have to put up with cheapening filler and sometimes unnecessary formulation ingredients like rehydrated textured protein, methyl cellulose, yeast, dextrose, added gluten, hydrogenated or hydrolized ingredients.

It’s a very versatile method and we tried different bases like beans and fruit, yep fruit πŸ™‚

Homemade Veggie Vegetable Fruit Burgers Fritters Pancakes Healthy Chunky Bean Vegan

Homemade Veggie Vegetable Apple Fruit Burgers Fritters Pancakes Healthy Vegan


This is apple and instead of salt we used 1 heaped tsp of demerara or molasses per apple and we found 1 apple made upto 2 burgers/fritters. More sugar can be used but we like them to be slightly tart tasting. The density of the fruit determines the texture of the outcome e.g. apples are harder and actually tasted like strudel whether we used water or a mix of water/milk but we also used pears and just milk and they tasted softer and more like pancakes.

Homemade Veggie Vegetable Fruit Burgers Fritters Pancakes Healthy Vegan Pear Argan Oil

I actually used organic unrefined argan oil in the mixture for this pear batch!

On the whole these are very filling, we could only eat 1.5 at most at a time!


Pleasingly Piquant Plum Treats

I picked some early plums recently hence they are still very sour, ever seen an anime character eat a dried/preserved plum only for their face to pucker up so much it looks like they’ve been caught by an invisible vacuum cleaner? They’re like that at this stage but without the dehydrating of the mouth so a lot of sugar is needed even if you have strong tastebuds and like sour things they need a little something :-). I let them ripen for approx 1 week until they were Red but obviously ripening off the tree meant they retained their sourness rather than acquire sweetness.

Note – I used demerara sugar (didn’t have any molasses or muscovado but demerara has a stronger sweetness so more suitable for this anyway, the other two are subtle and build richness slowly in the taste whilst eating but the plums would be overpowering for those here), soy milk and sunflower oil in this recipe.

Step 1:

Chocolate sauce. This can be made in one of three ways:

a) Raw – Make a simple chocolate spread with cacao powder, sugar/syrup/fruit syrup and oil. Once mixed, stir in a bit of milk (coconut or almond/hazelnut/cashew are great for chocolate sauce but soy, rice or oat milk are fine too). Most unrefined, edible oils are fine except you know, olive or some other strong savoury oil like mustard πŸ˜‰ (although Coleman’s do sell Mustard chocolate…)

b) Cooked – Heat cacao powder, milk of preference and sugar in a small pot; high heat but not boiling and gently but continuously stir until the chocolate turns glassy. Turn off the heat, leave to cool and thicken.

3) Cooked – Melt down a chocolate bar or cooking/baking chocolate, with the latter you’ll need to add sugar and/or milk.


Step 2:

Preparing the plums.

I washed them, halved them carefully removing the seed (of which I haven’t decided what to do with yet, dry and fry or sprout instead) and fried them in oil and sugar. The amount of oil an sugar purely depends on your taste preference but I personally chose to fry these because I find early and/or non-organic fruit make my throat, gums and tongue swell and itch so I had to cook them.

Quick, shallow fry only otherwise they turn to mush (some people stew early and bitter/sour fruit to make into jams/conserves). Now the inside will always be sour unless you use lot’s and lot’s of sugar, which I didn’t, using approx 3 tsp I found that the skin became nicely permeated with the sweet fried taste and was complimented by the sharp sourness of the insides.

Unfortunately I didn’t have a light oil or oil well suited to sweet things/desserts such as grapeseed, coconut or safflower so used sunflower. For those not allergic to nuts, a nut oil such as peanut or macadamia should work nicely.

Mum judiciously said to add dried fruit aka raisins/sultanas to them because they’d probably still be sour, She was right.

Step 3:

Serving accompaniments.

Starting from the top of the photo going round clockwise we had a) a plain one, b) one with coconut chips, c) chocolate sauce, d) choc chip biscuit dipped in and, e) one with some soy cream.

I also tried one with peanut butter and then a mix of peanut butter and chocolate sauce – both were yummy πŸ™‚


The egg cups aren’t ours, as we don’t eat eggs but found ’em in a cupboard and they looked cute.

Other ideas could be vegan ice cream, cheese, yoghurt, jelly, other fruit particularly sweet ones, sprinkles, flaked almonds/nuts etc

After I’d sampled those,Β  to Mum’s distress I put them altogether with a dollop of fig spread, trifle style – which She said was un-artistic, unacceptable and rather than trifle style was messy style. Well, what can I say? We take turns being barbaric πŸ˜‰ (Usually she mixes her food and I like to keep sections separate to taste each flavour but I appreciate the mixed taste too and hey, at least trifle has strata so can be eaten in layers πŸ™‚ Though I wouldn’t recommend that with such a base, the tartness is better buffered by the surrounding ingredients.)