Tag Archives: vegan

Pizza sans Cheese


 

How to make great pizza, and not miss the cheese.

 

There are many reasons to avoid eating cheese. For health reasons – cheese can trigger migraines; you may be allergic/intolerant to dairy products or counting calories/on a weight loss diet. For ethical reasons – you may be cutting down on the amount of dairy and meat you consume, or follow a vegan diet.

The ethical issues of the environment and animal welfare certainly made me cut down on the amount of dairy, eggs and meat I consume, however I stopped eating cheese about eighteen months ago, when my gastroenterologist put me on a controlled elimination diet and I feel a good deal better when I don’t eat dairy at all.

Homemade Pizza is a great favourite in our household, it’s comfort food, and a staple of our celebration and party food. Pizza means cheese, and lots of it. So, it was with a good deal of trepidation that I attempted that first cheese-less pizza!

Homemade pizza is still a great favourite in our household. It is still comfort food, and still served at celebrations. Will you believe me when I tell you that I don’t miss cheese and enjoy cheese-less pizza better than a cheese-laden one? It’s true!

This recipe makes two 10/12” pizzas.

Here is how we make pizza.

Ingredients:

Pizza Dough:

Use your favourite pizza base or make a dough as follows:

½ teaspoon dried yeast

300g pizza flour or strong white flour or strong gluten free flour

½ teaspoon sugar

1 tablespoon olive oil

1 teaspoon salt

200ml water (slightly warm water is best to activate the yeast)

 

We make our pizza dough in a bread maker – it has a 45-minute pizza dough setting. We add the ingredients to the bread maker pan in the order they are shown.

If you don’t have a bread maker add all the ingredients to a large bowl and combine. Use the dough hook on an electric mixer, or knead by hand. Knead the dough for about 10 minutes. Put the dough back into the bowl and cover with a tea towel. Leave the dough to prove (rise) for about 30 minutes – it should double in size.

 

Split the dough into two portions and roll each out into a thin round.

Now you have a choice – you can either bake the bases at 200C/392F/gas mark 6, for 8-10 minutes, or put the topping on the uncooked base. It really depends on how thick you’ve made the base, how much topping you are going to add, and how crispy you want the base to be. Very thin bases with minimal topping won’t need pre-baking. A thick crust, fully loaded pizza will probably benefit from having the crust pre-cooked.

 

Topping:

½ cup tinned chopped tomatoes

1 tablespoon sundried tomato puree, or tomato puree

½ teaspoon dried mixed Italian herbs

Small clove of garlic, finely minced – or ¼ teaspoon garlic powder

1 tablespoon (approx.) olive oil

Salt and pepper

About half a jar of grilled roasted artichokes

Half a red bell or sweet pointed pepper – thinly sliced (optional)

½ cup sliced mushrooms (optional)

3 tablespoons vegan parmesan cheese.

 

Combine the tomatoes, puree, herbs and garlic together into a thick paste. Add the olive oil until you get a nice spreading consistency. Season with salt and pepper. Spread evenly over the pizza bases.

Place pieces of artichoke evenly across the pizza and add toppings of your choice. Pepper and mushrooms are always a hit in our house. You could use sweetcorn, pineapple, onion, roasted sweet potato, roasted butternut squash, rocket. Whatever you fancy.

Sprinkle a generous layer of vegan parmesan over the top of the pizza and cook at 200/220C (392/428F, Gas mark 6/7) for 10 minutes.
Enjoy!

Sweet potato pancakes


 

My inspiration for this recipe was the small container of left over sweet potato in the fridge – about 100g. 

I used wholemeal self-raising flour so didn’t need any raising agent. You could use gluten free flour or buckwheat flour.  

 

The recipe made 6 pancakes – 2 servings.

 

Ingredients:

100g mashed sweet potato

100g self-raising flour or 100g plain flour + 1 teaspoon baking powder

100ml milk – I used soya

1 tablespoon maple syrup

½ teaspoon cinnamon

Coconut oil – add a tablespoon of melted oil to the batter just before cooking.

 

Method:

Combine all the ingredients to form a stiff batter. 

Melt some coconut oil in a heavy frying pan and add a tablespoon to the batter. 

Drop batter mixture into the hot pan and cook until the surface begins to bubble. Turn the pancake to cook the other side.

 

I spread homemade peanut butter on three of the pancakes and drizzled them with maple syrup for a delicious breakfast.

Time for lunch – a versatile vegetable and bean soup.


 

“Ask not what you can do for your country. Ask what’s for lunch.” Orson Welles

A brisk walk in the winter sunshine was just what I needed today. A busy Christmas and a very heavy cold over New Year have knocked my energy levels significantly, so exercise has been quite low on my list of priorities over the last week or so. Today was the first day I felt motivated to get back on track, so I donned my running gear at lunchtime and marched around a steep up and down three-mile loop, accompanied by my lovely husband and dog. Lunch needed to be quick, nourishing and warm. Soup! I made this creamy, wholesome and tasty soup for two in around 15/20 minutes.

 

I used:

A large potato, grated

1 carrot, grated

1 stick celery, grated

1 tin butter beans OR cannellini beans in water

1 cup frozen sweetcorn

1 teaspoon Swiss Bouillon powder (optional)

¼ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon ground pepper (I used white pepper)

1 teaspoon turmeric

Salt to taste

 

Method:

I used my food processor to grate the potato, carrot and celery – speed is of the essence when you’re hungry.

Add the grated veg, garlic powder, onion powder, pepper and bouillon to a heavy bottomed sauce pan, cover with water (I used boiling water from the kettle to speed up the process) and simmer.

Blend the beans in a food processor into a thick liquid. I used the water from the can but you can rinse the beans and use fresh water if they are canned in salted water.

Add the beans, turmeric and sweetcorn to the soup. Heat through, serve and enjoy. I sprinkled a teaspoon of vegan parmesan on top of mine.

 

Breakfast – eat like a King.

 

“One should not attend even the end of the world without a good breakfast”

                           – Robert A. Heinlein.

 

Breakfast has never been my favourite meal. Even as a child my mother struggled to find breakfast food that I would enjoy and it was a constant battle to make me eat something before I went to school. I didn’t enjoy cereals, and I couldn’t stand the texture of porridge. Eggs and toast were acceptable, but not before 10:30 – too late for a pre-school breakfast. My staple breakfast was peanut butter on toast – easy to carry and eat on the way to school.

Peanut butter on wholemeal toast (the best combination!) isn’t a bad breakfast. It is filling and nutritious, however, I don’t tolerate gluten very well, so it makes me feel lethargic and bloated. Not a great way to start the day.

In recent years I’ve been eating Greek yoghurt with fruit, seeds and granola. Nutritious and filling. I had got to the point of looking forward to and enjoying my breakfast meal. But then, I began to feel guilty about the food miles my Greek Yoghurt habit was clocking up, so I changed to Greek style yoghurt, produced closer to home. The benefits were that it was much cheaper than the real thing and was supporting local farming. The downside? The “Greek style” had a fraction of the protein content and was not as creamy and tasty. I went back to the real thing.

When deciding to eat a vegan diet I was worried that I would find it difficult to give up Greek yoghurt, cheese, and milk in my tea and coffee! After some experimentation I’ve found that soya milk is a perfect substitute for cow’s milk for my tea – I honestly don’t taste the difference. I have found some lovely vegan cheese recipes and do not miss “real” cheese. I have, however, struggled to replace Greek yoghurt for breakfast. I have been finding breakfast-time a bit of a struggle!

I have tried:

fruit smoothies with my homemade granola – not bad, will certainly keep this on my breakfast menu. Though won’t be eating it every day!

porridge and granola – no, still struggle with porridge. The best bowl I made was when I stirred a table spoon of almond butter into the porridge.

sweet potato pancakes and fruit – not the best. I have a stash of the pancakes in the freezer, so will come back to this one – at some point.

apple slices and homemade peanut butter – yes! I enjoyed this. An enjoyable breakfast on days when I don’t run. I need a more sustaining meal on running days.

Breakfast potatoes (see the photo above) – loved this! Will definitely have this again. Quick and easy, and very tasty as long as there are leftover cooked potatoes in the fridge.

Oat and apple cookies with homemade almond butter – yes, anything that allows me to eat almond butter! I’m going to experiment a bit with the cookie recipe as these cookies were more like cakes. I need to try and get more of a cookie texture!

All with a cup of green tea with lemon juice. 

There might be an up-side to this “struggle”, however. As you can see, it has meant that I have had a varied breakfast diet over the past month.

I would love to hear what you eat for breakfast, particularly on days that you exercise. I look forward to hearing from you…

Learning to be vegan…

I am learning to be vegan…

Not content with learning to run I have also decided to change my diet. There are many reasons why people choose a vegan diet including ethical, environmental and health considerations. My health is the main driver for me trying a vegan diet, but the ethical and environmental concerns are also driving this change. I know that eating mustard makes me very ill, but there seems to be other things that I eat that upset my body – causing pain and fatigue. I have given up meat, chocolate and wheat at various times in the past, and felt better for it, but I have never stopped eating eggs and dairy before. I have been contemplating a vegan diet for a while but it took my husband to set us on the path to change! His interest means that we can become a vegan household and I’m not having to do it alone.

A friend had recommended Deliciously Ella – a blog and cookbook written by Ella Woodward– a few months ago. Ella has PoTS (postural orthostatic tachycardia syndrome) and has used food and diet to help her control her symptoms. It has been a great place to get inspiration, and recipes.

The meal I have found the most challenging to make vegan is breakfast. I was addicted to Greek yoghurt and homemade granola. Until a fortnight ago I’d eaten almost it every day for the past two years. I thought that porridge may be a good alternative but I don’t enjoy the texture, so I’ve been experimenting with making a yoghurt substitute and this morning’s breakfast worked quite well.

I soaked a third of a cup of porridge oats and 4 brazil nuts in water overnight. This morning I discarded the water, then whizzed the oats and nuts together in a blender along with a tablespoon of coconut cream and a couple of peaches to make a thick smoothie – the consistency of yoghurt. It wasn’t a great colour but with a portion of granola and a handful of blueberries on top it made a tasty breakfast.


I think that I will try a blend of oats, brazil nuts and coconut cream tomorrow, and put the fruit on top. It might look more appetising! I’ll let you know how I get on.