This pizza is so tasty that you will not miss the cheese!
Ingredients:
for the base:
500g./1 lb./3 cups plain flour, white or wholemeal
1 packet of easy blend dried yeast
200 ml./1 cup of warm water but keep adding until you get a good dough
topping:
1 tin chopped tomatoes (approx. 400g/14oz.)
2 tablespoons dried mixed herbs
2 tablespoons olive or sunflower oil
salt and pepper to taste
1 small tin of mushrooms or/and sweetcorn (optional)
sesame seeds for sprinkling on top
Mix the flour with the yeast and add the water gradually. Mix well (with your hands is best) and then knead for a couple of minutes until the dough is fairly smooth. Place on a large greased baking tray and flatten into desired shape (ie. - circle). Leave in a warm place while you prepare the topping: Mix together the tomatoes, herbs, oil and seasoning in a bowl and then spread over the pizza base. If using the mushrooms/sweetcorn - coat them in a little olive oil and arrange on the top of the pizza. Sprinkle with sesame seeds and bake at 200 C/400 F for 15 to 20 minutes until ready.
Variations - obviously you can add whatever toppings you like to the basic tomato mixture - olives, vegan 'cheeses', pineapple chunks, vegan meat substitutes etc. You can also vary the herbs used, add garlic and onion or add herbs or seeds to the base. If you want a softer base you can leave the dough to rise for half an hour before adding the toppings but we find it great without doing that.
Melitzanes Imam
This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous.
INGREDIENTS:
1 eggplant
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1 medium onion, chopped
1 tablespoon minced garlic, or to taste
1 teaspoon ground cinnamon, or to taste
3 tablespoons olive oil
salt and pepper to taste
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C).
Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil.
Bake for about 30 minutes in the preheated oven, until soft.
While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so.
Lemony Pepper Mushrooms
vegetable oil spray
8 large fresh mushrooms
1 tablespoon chopped chives
2 tablespoons fresh lemon juice
1 tablespoon veganaise
1 tablespoon olive oil
1 1/2 teaspoons lemon-pepper seasoning
Preheat oven to 400 degrees. Lightly spray a shallow baking pan with vegetable oil spray.
Wipe mushrooms with a clean, damp cloth. Remove stems and set mushroom caps aside. Discard lower half of stems and chop upper half of stems very finely.
In a small bowl, combine chopped stems with remaining ingredients. Stir to mix well.
Stuff mushroom caps with mixture. Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes. Serve immediately. Serves 4.
Calories 26, Protein 0 g, Carbohydrates 1 g, Fat 2 g, Cholesterol 1 mg, Sodium12 mg.
and lots of vegan recipe sites :
http://www.ivu.org/recipes/index.html
http://www.tazarat.com/recipe.asp
http://www.veganmeat.com/recipie.html
http://www.veganoutreach.org/starterpack鈥?/a>
http://www.vegfamily.com/vegan-recipes/
http://vegweb.com
http://vegkitchen.com
http://VeganPantry.com
http://www.veganmania.com
http://www.vegcooking.com
http://www.veganchef.com
http://www.vegan-food.net
http://www.veganfamily.co.uk/kitchen.htm鈥?/a>
http://www.ruf.rice.edu/~veggie/recipes/鈥?/a>
http://www.veganconnection.com/recipes/i鈥?/a>
http://www.coolvegan.com/food.html
http://www.geocities.com/ambhagat/recipe
http://www.earth.li/~kake/cookery
http://www.catteacorner.com/recipes.htm
http://www.randomgirl.com/recipes.html
http://www.all-creatures.org/recipes.htm
http://www.recipes4us.co.uk/Specials%20a鈥?/a>
http://www.darwin2k.com/chris/recipes/
http://www.aboverubies.org/health/cheese鈥?/a>
http://www.supervegetarianguide.com
http://groups.yahoo.com/group/theferalve鈥?/a>
http://groups.yahoo.com/group/vegetarian鈥?/a>Does anyone have a good vegan dinner recipe?
I made baked tofu and steamed kale last night.
Here is the best recipe EVER for a tofu dressing. This is a very thick dressing (like ranch) that you can use as a salad dressing, add to soups, stir fry, on sandwiches, a dip, etc. FYI: this is referred to as The Dank Sauce around my house.
In a blender, blend
1/2 block firm tofu
6 tbsp canola oil
3 tbsp apple cider vinegar
1 tbsp honey
salt, pepper, and a dash of asafoetida (an Indian spice, check World Market or Whole Foods)Does anyone have a good vegan dinner recipe?
I have recently subscribed to this this magazine called Vegetarian Times. It has excellent recipes and nice themes every issue.
yeah take some lamb and marinate it in eggs for a day then broil it for a n hour add some cheese and baby duck and some baby cow for taste its sssssoooooo good!!!
Vegan Lasagne Recipe
This is a favourite in our house. All amounts are approximate - I often don't measure at all. The vegetable sauce is great on spaghetti too. Makes a 10'; x 15'; [25cm x 38cm] lasagne.
Vegetable Sauce
1/2 cup oil
16 ounces eggplants, chopped (around 5 cups)
13 ounces bell peppers, chopped (around 3 cups)
9 ounces onions, chopped (around 2 cups)
11 ounces carrots, grated (about 4 cups or 4 carrots)
12 ounces zucchini, grated (around 3 cups)
9 ounces mushrooms, coarsely chopped (around 4 cups)
10 garlic cloves, crushed (less if not as fond of garlic as I am)
1 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/2 cup tomato paste
4 teaspoons vegan chicken bouillon powder
4 teaspoons mixed herbs (or italian herb mix)
1 cup ketchup
25 ounces pasta sauce (tomato, onion and herbs)
1/2 cup red wine (optional)
salt and pepper
Cheese Sauce
2/3 cup cornstarch
2 pints soy milk
10 ounces silken tofu
2 teaspoons vegan chicken bouillon powder
1/4 cup nutritional yeast flakes (or more to taste)
salt and pepper
2 (7 ounce) packets lasagna sheets (gluten-free if necessary)
1/2 cup vegan parmesan cheese, grated
MAKE VEGETABLE SAUCE.
*If necessary (if eggplants have a lot of seeds) sprinkle chopped eggplant with salt and leave to stand (to draw out the bitterness) while chopping the rest of the vegetables. Rinse before adding to frypan with other veggies.
In a large frypan, saut茅 onion and capsicum in 1/4 cup oil until onion is clear. Add rest of vegetables and remaining oil. Saute until veggies are cooked through and soft. Add parsley, oregano and tomato paste and cook for a further minute. Add remaining ingredients. Use about 1/2 cup water to rinse out pasta sauce bottle and add this to the sauce.
Turn down heat, cover and allow to simmer for 1/2 an hour, stirring occasionally, while you prepare the 'cheese' sauce.
MAKE 'CHEESE' SAUCE.
In a food processor blend tofu, stock powder and yeast flakes until smooth. Mix cornstarch with a little soy milk to form a smooth paste. Add rest of soy milk. Stir over heat until sauce thickens. Stir through tofu and season to taste with salt and pepper.
MAKE LASAGNA.
Heat oven to 375掳F (190掳C).
Place a layer of pasta sauce in bottom of lasagna dish. Add a layer of lasagna sheets. Spread 1/2 remainder of pasta sauce over sheets, then 1/3 of 'cheese' sauce, then another layer of lasagna sheets.
Repeat with remaining pasta sauce and 1/2 of remaining 'cheese' sauce, and a layer of sheets. Cover with rest of 'cheese' sauce. Sprinkle with vegan parmesan.
Cover with foil and cook in 375掳F (190掳C) for 1/2 an hour. Remove foil and cook for a further 1/2 hour.
No comments:
Post a Comment