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Variety

Mushroom Stroganoff

Inspired by:

Simple Veganista

ConnoisseurusVeg

Blender Girl

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  • 6 ounces pasta

  • ½ cup raw cashews, soaked 4 hours and drained + ½ cup broth or water

  • 3 tablespoons vegan butter or olive oil

  • 1 onion, diced

  • 2 garlic cloves minced

  • 1 pound cremini mushrooms coarsely chopped

  • ¼ cup dry sherry

  • ¼ cup vegetable broth or water (increase the herbs if using water)

  • 1 tablespoon finely chopped fresh rosemary and/or thyme

  • 1 tablespoon flour

  • 2 tablespoons soy sauce

  • 1 teaspoon Worcestershire sauce (optional)

  • 1 teaspoon mustard (optional)

  • 1 teaspoon red wine vinegar or apple cider vinegar (optional)

  • Salt and pepper to taste

 

Cook the pasta and drain it into a colander. Do not rinse the pasta (the sauce will stick better).

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Place soaked cashews and ½ cup of vegetable broth or water into a high speed blender and blend until smooth.

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Add butter to a pot. When hot, add the onion, and sauté until translucent, about 5 minutes. Add garlic, mushrooms, sherry and rosemary. Bring everything to a simmer and allow it to cook until most of the liquid has cooked off, about 5 minutes. 

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Add flour and stir to form a paste that coats the mushrooms. Add the remaining ¼ cup of broth, soy sauce and remaining ingredients to the pot. Bring to a simmer and allow it to cook for 5 minutes, stirring occasionally. Stir in the cashew mixture and pasta, and cook just a minute or two longer, until heated throughout.

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Remove the pot from the heat and season with salt and pepper to taste. Garnish with fresh parsley.

Beet Tartine Sandwich or Salad

My New Roots

  • 2 medium-sized beets

  • 4 slices whole-grain rye bread 

  • Soft goat cheese / chèvre

  • Handful caper berries

  • Fresh rosemary

  • Sea salt + cracked black pepper

 

With the skin still on, wrap beets individually in foil and roast in a 400°F oven for at least one hour, until you can easily pierce the beet with a sharp knife. Remove from oven and let cool slightly. Unwrap and slide skins off. Slice thinly.

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While the oven is hot, spread goat cheese on the slices of rye bread and place under the broiler until golden, about 5 minutes.

 

On each piece of toast place the sliced beets, capers, a few rosemary leaves, lots of pepper and a pinch of salt. Finish the dish with a drizzle of olive oil.​ Serve with a side of arugula.

Quick Pizza

 

Inspired by Cooking with Plants

  • Lebanese bread, or pita bread, or large tortilla, or pizza dough

  • Sauce of choice - pesto, marinara

  • Veggies of choice - mushrooms, shishito peppers, onions, asparagus, zucchini

  • Moxarella cheese

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Preheat oven to 375 degrees. Line a baking sheet with parchment paper (or use a pizza stone if you have one). Chop the veggies. Prepare the moxarella cheese. Spread sauce of choice in a thin layer on the bread of choice. Top with veggies and dollops of the moxarella cheese. Bake for 10-12 minutes

Vegan Meatloaf

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Sauté the veggies in 1 tbs avocado oil:

  • 1 small onion diced

  • 1 large carrot diced

  • 2 stalks celery diced

  • 3 garlic cloves sliced

  • 8 ounces mushrooms chopped

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Mash and Mix:

  • 3 cups cooked lentils or 3 cups (2 cans) chickpeas

  • 1 1/2 cups oats (pulse quickly in a food processor to break into breadcrumb consistency)

  • 2 tbs chia seed or ground flaxseed

  • 3 tbs nutritional yeast flakes

  • 2 tbs soy sauce

  • 1 tsp honey or maple syrup

  • 2 tbs miso (mixed / blended with soy sauce)

  • 1/4 cup tomato paste

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Optional: 1 large mashed potato mashed with a bit of salt and pepper and chopped parsley. Spread on top of vegan loaf mid way into baking.

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Add all ingredients to a large bowl, add sautéd veggies and mix to incorporate. Press into a loaf pan or into small individual serving pans. Cover with foil and bake at 375 for 30 minutes. Then remove foil and bake for 15 minutes more.

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Serve with green beans and roasted potatoes. Goes great with gravy and fresh parsley on top.

Vegan Shepherd's Pie Thanksgiving

 

Modified from Minimalist Baker

 

Filling:

  • 1 medium onion (diced)

  • 2 cloves garlic (minced)

  • 1 1/2 cups mung beans (rinsed and drained)

  • 4 cups vegetable water

  • 1 tsp oregano

  • 1 tsp salt

  • 1 tsp cumin

  • 1 tsp coriander powder

  • 1 16 ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

  • 2 tbs arrowroot powder + 1/2 cup water to thicken

 

Mashed Potatoes Topping

  • 3 regular potatoes

  • 2 tbs nutritional yeast flakes

  • 1 tbs water

  • Salt and pepper

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Slice potatoes in chunks, place in a pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they are soft. Once cooked, drain, add back to the pot and add nutritional yeast flakes, salt and pepper and a dash of water. Mash until smooth.

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Preheat oven to 425 degrees F and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan. An 8×8 won’t fit it all but close.

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In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp avocado oil until lightly browned and caramelized – about 5 minutes.

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Add a pinch each salt and pepper. Then add lentils, water, herbs, and spices and stir. Bring to a low boil. Then reduce heat to simmer. Cook 35-40 minutes. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.

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To thicken the mixture, add 2 Tbsp arrowroot powder and whisk. Add to the pot and whisk to thicken. Transfer to baking dish and top with mashed potatoes. Smooth down with a fork and season with another bit of pepper and salt. Bake for 10-15 minutes or until the potatoes are lightly browned on top.

Veggie Burger Patties

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Veggies Don't Bite

  • 2 cans pinto beans (modified)

  • 3/4 cup breadcrumbs

  • 2 tablespoons Tamari 

  • 1 tablespoon sriracha sauce

  • 2 teaspoons garlic , finely chopped (about 3 cloves)

  • 1 teaspoon maple syrup

  • 1 tsp coriander powder (modified)

  • 1 tsp cumin powder (modified)

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Mix all ingredients in a bowl, mash with potato masher or fork, until half the beans are mashed and you still have some chunks. Allow the mixture to settle in the refrigerator while you clean up (about 5 or so minutes). This helps the breadcrumbs fully absorb and the texture to firm up.

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Cook on a griddle or frying pan for 6-8 minutes on each side. Or bake at 375 for about 15-20 minutes on each side.

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Vegan Tuna Salad

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​Connoisseurus Veg

  • 1 (14 ounce) can heart of palm, drained

  • 1 cup chickpeas

  • 1/4 cup vegan mayo

  • 1/4 cup finely chopped red onion

  • 1 celery stalk, diced

  • 2 tablespoons pickle relish

  • 1 tablespoon whole grain Dijon mustard

  • 1 tablespoon red wine vinegar

  • 1 tablespoon dulse flakes (or more, to taste)

  • Salt and pepper to taste

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Chop the hearts of palm into 1/2-inch pieces and place them into a small mixing bowl. Use a fork to shred the pieces (shred them finely, or keep them chunky - your call). Add the chickpeas to the bowl and lightly mash them with a fork or potato masher. Stir in the mayo, red onion, celery, relish, mustard, vinegar, and dulse flakes. 

Zucchini Parsnip Fritters 

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  • 1 zucchini grated and pressed in a towel

  • 1 parsnip chopped  into chunks

  • 2 green onions chopped

  • 2 tbs brown rice flour

  • 1 flax egg (1 tbs flax powder + 2 tbs water)

  • 1 tsp dried dill

  • 1 tsp salt

  • fresh ground pepper

  • more flour for dusting (or coarsely ground oats)

 

Grate the zucchini and place in a bowl lined with a towel to absorb moisture. Mix flax egg and let sit to firm up. Boil parsnip until very tender. Drain and mash parsnip. Mix everything together. Shape into 2 inch patties and dust in flour and fry in coconut oil on medium high heat.​ Serve with Vegan Tuna Salad.

Simple Vegan Meatballs 

Chocolate Covered Katie

  • 1 can pinto or black beans

  • 1/2 tsp salt

  • 1/3 cup quick oats or almond flour

  • 1 tsp minced garlic or 1/4 tsp garlic powder

  • 1/2 cup chopped onion

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Preheat the oven to 350 F if baking instead of frying. Drain and rinse the beans. Combine everything in a food processor until evenly blended – stop while it still has some texture but no large pieces remain. Roll into balls (small meatballs cook much more evenly), and either pan fry in a little oil, or place on a parchment-lined baking tray and cook on the center rack for 10 minutes, then turn each ball and bake an additional 10 minutes or until desired texture is reached.

Vegan Meatballs and Noodles 

Modified from ConnoisseurusVeg

  • 8 ounces cremini mushrooms, cleaned and roughly chopped

  • 1 1/4 cups oats lightly processed in a food processor to resemble bread crumbs

  • 1 cup canned cannellini beans, drained and rinsed

  • 1 small onion, roughly chopped

  • 1 garlic clove, minced

  • 2 tablespoons tamari or soy sauce

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon coriander powder

 

Creamy Sauce

  • 3 tablespoons olive oil

  • 1/4 cup rice flour

  • 1 1/2 cups water + 2 teaspoons homemade veggie stock powder (or other herbs)

  • 12 ounces frozen coconut milk, thawed

  • 1 1/2 tablespoons soy sauce

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For the meatballs:

Preheat the oven to 400°. Pulse the oatmeal first until broken down a little bit like breadcrumbs. Pulse all ingredients in a food processor until finely chopped and well mixed. Use a tablespoon to scoop round balls (about 24 of them) and arrange them on the baking sheet. Bake for about 30 minutes, turning once halfway through.

 

For the sauce:

Coat the bottom of a medium saucepan with olive oil and place it over medium heat. Whisk in the flour. Bring to a simmer and continue cooking, whisking constantly, until the mixture darkens a bit and begins to smell nutty, about 5 minutes.

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Whisk in the broth, coconut milk, and soy sauce. Raise the heat and bring the mixture to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, until the mixture thickens a bit. Remove from heat and allow the mixture to sit for at least 5 minutes — it will continue to thicken up. 

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Serve over noodles with fresh parsley or basil sprinkled on top and asparagus or steamed spinach on the side.

Polenta with Chickpea Stew 

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  • 1 tablespoon coconut oil

  • 1 onion chopped

  • 3 cloves garlic chopped

  • 2 cups homemade roasted pureed tomatoes

  • 2 tablespoons tomato paste 

  • ½ cup water

  • 2 cups broccoli florets

  • 1 teaspoon maple syrup

  • 2 teaspoons cumin powder

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • ¼ teaspoon chili pepper powder

 

Polenta

  • 1 cup polenta meal

  • 3 cups veggie broth 

  • 1 teaspoon salt

 

Heat coconut oil over medium high heat and cook onions and garlic for 5 minutes until soft, add spices and heat another minute to release flavors. Add remaining ingredients and simmer without lid for about 10 minutes.

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Add broth to polenta, bring to a boil, then simmer stitrring often for about 10 minutes until thickened. Let sit at least 5 minutes and serve with stew. . top with fresh parsley.

Cauliflower Poppers 

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  • 1 large head of cauliflower

  • ¼ cup extra virgin olive oil (avocado oil)

  • ½ cup Simply Organic Nutritional Yeast

  • 1½ teaspoons Simply Organic garlic powder

  • 1 teaspoon Simply Organic paprika

  • 1 teaspoon kosher salt plus more for serving

  • ¼ teaspoon black pepper

 

Garlic Aioli optional

  • ⅓ cup mayonnaise

  • ½ teaspoon Simply Organic garlic powder

  • ¼ teaspoon Simply Organic parsley

  • 1 teaspoon lemon juice

  • Kosher salt and pepper to taste

 

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside. Cut cauliflower into florets and place in a large bowl. Drizzle extra virgin olive oil over cauliflower and toss to coat. In a small bowl mix together nutritional yeast, garlic powder, paprika, salt and pepper.

Sprinkle in about ⅓ of the spice blend over cauliflower and toss until coated. Gradually add in a little more of the spice blend tossing well before adding more until all the spice blend has been added and the cauliflower is well coated.

Place cauliflower on prepared baking sheet in a single layer and avoid crowding for even cooking.​ Bake for 45-50 minutes turning every 20 minutes until cauliflower is brown on all sides and nice and crispy. For added crispiness pop these under the broiler for 1-2 minutes at the end. Just watch them carefully so they don't burn.

Garlic Aioli: Mix all ingredients in a small bowl. Cover and refrigerate until ready to serve

Tahini Veggie Pulp Patties 

Down to Earth

  • Juice pulp

  • Finely chopped bell pepper

  • Finely chopped portobello

  • Ground almond meal

  • Basil, cayenne, black pepper, salt

  • Tahini (2 tbs)

 

Blend together with your hands, form patties and deyhdrate at 105 degrees for two hours, or bake on low heat.

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Serve with Vegan Mayonnaise and Kaffir Ketchup with Papaya Salsa on the side.

Juice Pulp Burgers 

Food By Joinster

  • 2+ cups Juice Pulp

  • 1/2 cup Onion

  • 1/2 cup Cremini Mushrooms

  • 15 ounce can Black Beans

  • 1 teaspoon Ground Cumin

  • 1/2 teaspoon Smoked Paprika Powder

  • 1 teaspoon Sea Salt

  • 1/2 teaspoon Ground Black Pepper

  • 1/2 cup Panko Breadcrumbs (sub oats)

  • 1/2 cup Raw Almonds (ground/chopped)

  • 6 Burger Buns

 

Heat up 1 tbsp of olive oil in a large skillet on medium heat. Add the chopped onion and mushrooms and cook for 5-7 minutes. Add pulp and spices to heat through.

Add the raw almonds to your food processor or blender and pulse until they are roughly chopped. Transfer into a bowl and set aside. 

 

Add the sautéed vegetables to your food processor and blend until it becomes a paste. It will look similar to ground meat. I only pulsed my 'meat' a few times which left is with some chunks of mushroom and beans.

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Transfer your burger 'meat' to a large bowl, add the breadcrumbs and chopped almonds, and mix to combine. With wet hands form 4-6 patties. Pan fry or bake at 350.

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Serve with Vegan Mayonnaise and Kaffir Ketchup with Papaya Salsa on the side.

Black Bean and Corn Burgers 

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  • 1 15 oz can black beans drained

  • 1/2 cup brown rice cooked

  • 1 cup corn

  • 1/2 teaspoon garlic powder

  • 1 teaspoon chili powder

  • 1 flax egg (1 Tablespoon flax powder, 2 1/2 Tablespoons water)

  • Salt and pepper

  • 1/2 cup coarsely ground oats

 

Mash everything together with a potato masher until well incorporated and smashed up. Bake at 375 degrees for 30 minutes, flip half way through. Or fry in coconut oil. Or freeze and then grill. Freezing helps the burgers stay together on the grill.

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Serve with Vegan Mayonnaise and Kaffir Ketchup with Papaya Salsa on the side.

Macaroni Salad 

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  • 1 package gluten free elbows or macaroni noodles

  • 1/2 red onion

  • 1 large carrot diced

  • 4 stalks celery sliced 

  • 1 red bell pepper diced

  • 4 scallions sliced

  • 1 Tbs dried dill

  • 1 cup Vegan Parsnip Mayonnaise

 

Boil noodles until completely cooked. this recipe turned out best when I overcooked the noodles. Toss everything together in a large bowl and serve on a bed of greens or as a side dish or to complete a Hawaiian plate lunch.

Sweet Potato Quinoa Patties 

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  • 1 medium sweet potato

  • 1/2 red onion

  • 1/2 teaspoon salt

  • 1/2 teaspoon paprika

  • 3 large garlic cloves (less if you don't love garlic)

  • 1 tablespoon avocado oil

  • 1/2 cup cooked quinoa

  • 3 Tbs nutritional yeast flakes 

  • 1/4 cup vegan parmesan (or add 1/2 tbs more nutritional yeast flakes)

  • 1 Tbs brown rice flour

  • 2 Tbs fresh parsley

  • 2 Tbs fresh basil

  • 1 flax egg (1 tbs water, 2-3 tbs ground flax, mix and place in fridge to set up for 15 minutes)

 

Boil potato until soft and drain. Add avocado oil to a skillet on medium heat and cook garlic and onions until onion is slightly translucent. Add quinoa and mix. Add potato and remaining ingredients and mash with a potato masher, then use your hands to form about 4 patties. Dredge the patties in a light coating of rice flour or oat flour. Heat in the skillet or bake in the oven. 

 

Alternatively you can bake these in a baking dish at 350 degrees for 30-40 minutes (casserole style). I use 2 cup glass baking dishes so I can freeze some for later. Serve on a bed of greens with papaya salsa or mango chutney.

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Vegan Parmesan

Minimalist Baker

  • 3/4 cup raw cashews

  • 3 Tbsp nutritional yeast

  • 3/4 tsp sea salt

  • 1/4 tsp garlic powder

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. 

Portobello Mushrooms and Cauliflower Coconut Rice 

 

Inspired by James Russell (slight modifications)

Mushrooms

  • 1 large portobello, sliced into chunky strips

  • 1/2 tsp garlic powder

  • 1/4 tsp onion powder

  • 1 tsp oregano

  • dash of salt, paprika, cinnamon, cardamom, chili flakes

  • a bit of honey

  • 2 teaspoons coconut oil (melted)

  • 1 tsp ginger turmeric paste

  • 2 tablespoons tamari

  • 2 teaspoons lime juice

 

Marinate mushrooms. Bake at 350 degrees for 15 minutes.

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Cauliflower Coconut Rice

  • 1 cauliflower, cut into florets

  • 2 tablespoon coconut oil, melted

  • Pinch cardamom

  • 1/4 teaspoon salt

  • 1 tsp shredded coconut

  • 1 tablespoon lime juice (omit, too tangy)

 

Pulse all ingredients in a food processor until ‘rice-like’.

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Served with steamed broccoli and papaya slices.

Cauliflower Wings 

 

OneGreenPlant

Cauliflower

  • 1 large head of cauliflower, chopped into bite-sized florets, washed and patted dry

  • 1 cup of chickpea flour

  • 1 cup of unsweetened soy milk (or other non-dairy milk)

  • 1-2 tablespoons nutritional yeast

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon plus 1/8 teaspoon sea salt

Cashew Ranch Dressing

  • 1 cup of cashews, soaked for a few hours for easier blending

  • 3/4 cup of unsweetened non-dairy milk or water

  • 1-2 tablespoon(s) lemon juice

  • 1-2 tablespoon(s) apple cider vinegar

  • 1 teaspoon parsley

  • 1 teaspoon onion flakes or powder

  • 3/4 teaspoon dried dill

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon salt or to taste

Mustard Maple Sauce

  • 1/4 cup maple syrup

  • 1/4 cup mustard (yellow or spicy brown)

  • Pinch of black pepper, salt, and garlic powder

 

Preheat oven to 400°F. Line a large baking pan with parchment paper or sil-pat. 

Combine dry ingredients in a very large bowl and whisk in the soy milk.

Add the cauliflower florets and mix with hands until florets are coated. Spread them out on the pan and bake for about 35 minutes or until golden/lightly brown on the edges and the cauliflower is tender.

Grab 3 large bowls, or just use one and rinse between sauces. Remove the baked cauliflower from the oven and carefully use a spatula to transfer 1/3 of it to one of the bowls.

Pour in one flavor of sauce and stir to coat the “wings.” Place the saucy wings back on the pan. Repeat with the remaining sauces and bake for another 5 minutes

For Cashew Dip:

Blend all ingredients in a high speed blender. Taste and adjust seasonings as desired.

Chill in the fridge for an hour or two to allow flavors to develop. Store in the fridge in an air tight container for up to a week.

Mushroom Lentil Burger 

 

My New Roots

  • 1 cup beluga lentils

  • Knob of ghee or coconut oil

  • 1 red onion, sliced

  • Couple pinches sea salt

  • 2 cups mixed wild mushrooms, sliced (shiitake, oyster, chanterelle…)

  • 5 cloves garlic, minced

  • 3 tablespoons fresh rosemary

  • 1 tablespoon fresh thyme

  • 2 tablespoons tamari

  • ½ cup sunflower seeds

  • 15 kalamata olives

  • 2 tablespoons olive oil

  • 1 tablespoon Dijon mustard

  • Freshly cracked black pepper

 

I used regular lentils and I baked the burger recipe in a loaf pan which is easier to prepare and easier to keep for leftovers. I had to use a giant container of raspberries or they would have gone bad, so I made rasberry salsa. Topped with sprouts, avacado, spinach, pecan cream sauce on Udi's burger bun. Had the leftover burgers the rest of the week on top of salads or with toasted bread.

 

An easy way to make these is bake in a loaf pan, then transfer to tupperware in the fridge. Scoop out and form into a patty and quickly cook in a frying pan for one-off burgers throughout the week.

Masala Mac & Cheese

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Vegan Richa

  • 10 to 12 oz pasta (use 12 oz gluten free macaroni)

  • 2 tsp oil

  • 1/4 tsp each of cumin seeds, coriander seeds, nigella seeds

  • 1/8 tsp each of fenugreek seeds, fennel seeds

  • 1/4 cup finely chopped red onion

  • 3 cloves of garlic, chopped

  • 1/2 inch piece of ginger, chopped

  • 1/4 tsp cayenne

  • 1/4 tsp garam masala

  • 1/4 tsp cinnamon

  • 1/4 tsp turmeric (added for color)

  • 1 medium tomato chopped

  • 1/3 cup raw cashews 

  • 1/2 cup water (use 1 cup water)

  • 3/4  to 1 tsp salt

  • 1 tsp lime juice

  • 2 tbsp nutritional yeast

  • 1 1/4 cup non dairy milk (hemp seed milk 1/4 c hemp plus 1 1/4 c water)

  • 1/4 tsp black pepper (use less pepper)

  • 1/4 tsp onion granules
     

Cook the pasta according to instructions. Heat oil in a large skillet over medium heat. Add all the whole spices/seeds and cook for 2 minutes or until they change color and get fragrant. Add the onion, garlic, ginger and a pinch of salt. Cook until translucent. 3 to 4 minutes.  Add cayenne, garam masala and cinnamon. Give it a quick mix. Add tomatoes, cashews, water, salt and lime juice, bring to a boil and cook for a few minutes. Total 6 to 7 minutes.  Cool slightly and blend with nutritional yeast and non dairy milk in a high speed blender, until smooth. Return the sauce to the skillet. Add cooked pasta, black pepper, onion granules cover and cook over low-medium heat for 3 to 4 minutes or until it thickens. Stir, taste and adjust salt, spice and tang. Add prepared mustard for additional tang if needed. Cover and let it sit for 5 minutes. Serve garnished with cilantro and paprika.

Easy Vegan Mac 'n Cheese

  • Macaroni noodles

  • Garnishes - chopped parsely, tomatoes

 

Sauce:

  • 1 1/2 cups cashews

  • 6 tbs nutritional yeast flakes

  • 1 tsp salt

  • 1 tsp cumin

  • 1/2 tsp red chili powder

  • 2 tbs oil

  • 2 small garlic cloves

  • 1 1/2 cups hot water

 

Boil and drain the noodles. Blend the sauce. Put noodles back in pan, pour sauce on top. Add garnishes.

Cauliflower Crust Pizza

Three Bunnies

For crust

  • 2 1/2 cups of cauliflower

  • 3 flax eggs (3 tbs of flax seed + 6 tbs of filtered water, let sit for 10 minutes)

  • 1/2 cup of almond meal (used walnuts)

  • 1/2 tsp of oregano

  • 1/2 tsp of garlic powder (omitted)

  • 1/4 tsp of dried basil (used oregano)

  • 1/4 tsp of pink himalayan salt

 

For the sauce (used raw marinara sauce)

  • 2 tbs of olive oil 

  • 3 cloves of minced garlic 

  • 1/4 cup of chopped yellow onion

  • 1/2 cup of vine ripe tomatos 

  • 1/3 cup of sun dried roma tomatoes

  • 1/4 tsp of dried oregano 

  • 1/4 tsp of pink himalayan salt 

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In a blender or food processor add cauliflower and blend until rice forms. Add rice into a medium sized pot. Add water just enough to cover cauliflower. Boil for 5 minutes and remove from heat. Put cauliflower into a strainer or cheese cloth (used strainer but cauliflower was still too wet - use cheesecloth next time). Remove as much moisture as possible and place in freezer for 10 minutes to cool.

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Grind flax seeds and add water. Set aside for a few minutes and Preheat oven to 400°. Remove cauliflower from freezer and add flax eggs and seasonings stir well to form dough. Place dough on top of parchment paper on a baking sheet and press down evenly to form. Bake in oven for 30 minutes flipping halfway (broke apart in the middle when flipped - try baking longer before flipping).

 

Used homemade raw marinara sauce instead. Start sauce in a medium sized pot on medium heat add olive oil, garlic, and onion. Stir until fragrant and add remaining ingredients. Cook for 15 minutes and add to blender. Blend until smooth and set aside.

 

When crust is ready remove from oven and allow to cool for 5 to 10 minutes. Add sauce evenly along with toppings. Place pizza into oven and bake for 10 minutes. Once time is up remove from oven and allow to cool for 5 minutes. 

 

Sweet Potato Chickpea Bowl 

Deliciously Ella

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  • 1 small sweet potato

  • handful arugula

  • 1 cup chickpeas

  • 1/3 cucumber

  • cherry tomatoes

  • 1/2 teaspoon chili flakes

  • 1/4 teaspoon cinnamon

 

Dressing:

  • 1/2 tsp honey

  • 1/2 lemon

  • 3 tbs olive oil

 

Start by pre-heating the oven to 350 (180C), then chop the sweet potato into wedges. Put the wedges on a baking tray and sprinkle them with the cinnamon, a little salt and some olive oil. Place these in the oven and let them cook for an hour. Half way through the baking add the chickpeas to the tray and sprinkle the chilli flakes. Let these bake together for the remaining 30 minutes. Chop the cucumber and tomatoes into small pieces and stir the dressing together.

 

If you’re taking this to work with you then let the sweet potatoes and chickpeas cool down before mixing it all together and storing it in an airtight container.

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