Rainbow pizza – using prebought crust | Vegan recipe

Believe it or not… but at the moment i have gotten a little tired of my tofu-potato-vegetable meals. Maybe it is just the heat or maybe it’s because i have pretty much eaten it 1-2 times a day the past few months. So at the moment i am really trying to vary what i eat and try new foods/meals…. even if i still resort back to certain meals when i don’t know what else to eat or make!

I have eaten bought brownrice to give rice a try again… i can’t even remember the last time i ate rice with a meal (that wasn’t sushi!). I really don’t like it, and the last time i can remember eating rice (i am sure i have eaten rice sometime since then…) i ended up with food poisoning. So that doesn’t exactly make me more appealed to eat this food. But in the past i have said i don’t like potatoes and have said i don’t really like pasta… ( i like certain types of pasta now) and even said i don’t like brussel sprouts and avocado. So tasts change… and maybe i do like rice now, who knows!

Anyway, onto Monday’s lunch which was a quick throw together rainbow pizza.

_DSC4765.JPG

I went the easy route by actually buying a premade dough/pie crust from the store. But you can of course make your own crust…. there are so many ways – white flour and yeast, gluten free version, cauliflower crust, sweet potato crust and i have even seen people make pizza crust from quinoa. So the ideas are endless… but if you are short on time then storebought is a good version.

And the toppings and cheese sauce are of course endless as well.. whatever you prefer.

My cheese sauce/flavour was just nooch. But you could of course use vegan cehese that melts or make a cashew based cheese, or go one step further than me which is to boil and mix together oat cream with nooch to make it a thicker sauce. But for me… just using nutritional yeast worked fine!

I tried to make the rainbow colours but i didn’t have all the colours so it didn’t follow the rainbow colour order precisely!

Image result for rainbow colour

This is a type of recipe/meal i would call more of a snack…. it wasn’t so filling according to me. However it would work great as a snack for children and a way for them to eat their vegetables, or even make a huge pizza crust yourself and cut into small pizza slices and have as appetizers for friends or family if you are hosting a party!!

Screenshot_20180730-142850_Instagram.jpg

Vegan rainbow pizza

Screenshot_20180730-134356_Instagram.jpgScreenshot_20180730-140121_Instagram.jpgScreenshot_20180730-142520_Instagram.jpgScreenshot_20180730-142632_Instagram.jpg20180730_141341.jpg

 

 

Tofu nuggets – Vegan recipe

If you have a package of firm tofu at home and don’t know what to do with it? Then i recommend tofu nuggets!! Incredibly simple to make – well, expect a little mess and several different bowls to clean up afterwards! – not to mention they are a great alternative to chicken nuggets and can be made gluten free! These are delicious as a snack, part of lunch or dinner, in a salad for that extra crunch or combined with some vegetables and potatoes, or just with some ketchup to dip in!

20171210_102114.jpg

IMG_20171209_174918_939.jpg

Ingredients:

1 package firm tofu c.a 250g

c.a 30-40g flour (can use gluten free) & c.a 2tbs cornstarch. (Note, can most likely use only corn flour or potato flour)

c.a 1,5dl oatmilk (note, can use other non dairy milk)

c.a 3dl corn flakes.

Salt, pepper

Marinade: I used sriracha and syrup.

How to:

Begin with heating the oven to 200 degrees celsius and placing baking paper on a tray.

Cut the tofu into small cubes and mix together a marinade – example oil, sriracha and syrup. *Can skip this step if you don’t want to marinate the tofu* (If marinating the tofu, let the tofu sit for 1+ hours to soak in the marinade.)

Crush the cornflakes into almost flour – this can be done in a food processor, or place the cornflakes in a sealed plastic bag and then crushing the cornflakes with a heavy object, alternatively using a baking roller to crush the cornflakes in the bag.

Mix the flour and corn starch in one bowl. Pour the milk into another bowl. Pour the crushed cornflakes into another bowl.

Then dip each tofu cube first into the flour/cornstarch mix, then into the milk and then into the cornflakes mix (making sure to coat and cover the tofu) before placing on the baking tray. Note, for optimal results use one hand for the dry ingredients and one hand for the wet ingredients – otherwise it is easy for the cornflakes to get too soaked and not stick to the tofu.

Repeat until all the tofu nuggets are coated, and then bake in the oven for c.a 20-25 minutes.

Note – you can fry the nuggets in a generous amount of oil for a more crispy taste.

IMG_20171209_180439_390.jpg

20171210_102155.jpg

Baked beetroot falafel – Vegan recipe

20171209_114901.jpg

These past few days i have done quite a bit of cooking – this is usually what happens when i have the apartment for myself, aswell as “procrasti-baking” from all my school work! Not to mention that baking and cooking food is incredibly therapeutic for me… maybe not so much the cleaning up afterwards, but i love the process of just putting on a podcast and creating food! I am not much of a recipe follower, but ill share some recipes nonetheless! Todays recipe is beetroot falafel which i made with soaked but uncooked falafel (however you can use store bought and cooked chickpeas) and cooked them 2 ways, i.e i fried a few and baked the rest – just to see which turned out best!

20171209_111052.jpg

20171209_111543.jpg

As i used uncooked beans and my mixer wasn’t so great, not all of the chickpeas mixed into a crumble/flour as i had wanted. So i would recommend you mix everything in small batches, or use precooked beans!

In the next few days there will be a recipe for oatmeal raisin cookies, vegan tofu nuggets as well as the vegan and gluten free brownies i ppromised to post the recipe of a week ago!!

Ingredients:

C.a 3 boiled beetroots

2 cans of chickpeas (minus the aquafaba) (ca 350-400g boiled chickpeas)

2-3 cloves garlic

1/2 onion (Can be fried in oil and salt or added to the mix raw)

c.a 3 tbs flour/cornstarch

c.a 2tbs tahini (can be omitted)

Salt, pepper, cumin (or other seasonings you want to use)

Oil for frying

How to:

If you plan to bake your falafel then heat the oven to c.a 200 degrees celsius.

Chop the beetroots and onion into small pieces and add into a food processor along with the chickpeas and garlic. (If the food processer is small, begin with doing half first and then the second part). Mix for a few minutes until everything is mixed. Place the mix in a bowl and add the rest of the ingredients – if too dry add some oil. If too wet add some more flour. However the mix will be a little wet and you don’t want to add too much flour as then it will turn out dry when you cook them.

Form into small balls and either bake in the oven for c.a 30 minutes, or fry on medium heat in a generous amount of oil – turning every now and then so that they don’t burn.

*According to me, the fried beetroot falafel turned out better than the baked ones (which were a little dry.)

I love store bought falafel, but love experimenting with my own ones to see how i can make them taste better, and i must say… these beetroot falafel are a winner!!

IMG_20171209_120422_725.jpg