Ahh my vegan chums, Vegan Pizza Day is over, but now it’s time for me to share this ridiclously good recipe with you all. This is heaven in a freshly baked dough parcel, and is so easy to make! I made the dough using my trusty bread machine, a standard pizza dough recipe. I also made the filling the day before and left both in the fridge overnight for easy Pizza Day Morning baking…..
- 2 red onions, chopped
- 3 large garlic cloves, chopped
- 2 of your favourite vegan chorizo sausages, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green olives, chopped
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 packet your favourite vegan mozzarella, grated
- 1 serving pizza dough (from a 2lb bread machine)
To prepare the filling, fry the onion, garlic and sliced sausage in olive oil until the sausage is browned. Add the tomatoes, green olives, paste and paprika. Let the mixture cook over a low heat for 10 minutes or so. Add a little water if it starts to dry out.
Chop the pizza dough into 10 equal pieces. Roll each one into a neat ball. You will then need to roll out each circle and spoon a heaped tbsp of the filling on top. Put a good helping of the mozzarella on top of the mixture and fold over, using a little soy milk if needed to help seal the edges.
Bake at 180 degrees on greaseproof baking paper for 15 minutes. Be careful, as they will be hot as heck when you take the first chomp!
Herein continues my total obsession with the ROYALLY TREMENDOUS Wheaty vegan chorizo sausage. Plus you get double extra LOLZ from squeezing the sausage out of its sheath……. No? Just me? Well then, swiftly moving on…..
You can pretty much throw whatever veg you like into this casserole, which could just as easily be made in the slow cooker.
- 1 red onion, chopped
- 3 cloves garlic, whole
- 2 vegan chorizo sausages, chopped
- 2 carrots, chopped
- 1 large stick celery, chopped
- 4 large chestnut mushrooms, chopped
- 1 large red (bell) pepper, chopped into large pieces
- 2 tbsp tomato puree
- 1/2 cup vegetable stock
- 1 carton crushed tomatoes/chopped tomatoes
- 3 tbsp nutritional yeast (optional, but aw go on)
- 1 tsp smoked paprika
- salt & pepper to taste
In a large saucepan, sauté the onion, garlic and sausage in a little olive oil until the onions are softened and the sausage is slightly browned. Add the stock, tomato paste and vegetables. Add the crushed tomatoes, nutritional yeast and smoked paprika. Stir well and add a little water if necessary. Turn the heat down low and let the casserole bubble with the pot covered for around 45 minutes. You’ll want to check on it every now and then in case you need to add more water.
Serve with potatoes and green vegetables, or with some nice creamy mash.
Save this one for winter why dontcha!
Well my vegan friends, I tragically found myself not winning the tremendously fun Chopped Vegan competition earlier this week! I fell into the chocolate chili trap like……erm…..a piece of chocolate falling into my chili. There were some wonderfully inspired dishes that made great use of the four mystery ingredients (dark chocolate, black eyed beans, fresh mint and blackberries).
Here is my non winning recipe :)
- olive oil
- 3 garlic cloves, crushed
- 1 red chili (or more if you like it hot!), very finely chopped
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 3 pieces dark (bittersweet) chocolate
- 1 tsp cumin seeds
- 3 tsp cumin
- 1 tin black eyed peas
- 1 carton crushed tomatoes
- 1 cup wild rice
- 1 tbsp vegan butter
- 1 tsp cardomom seeds
- 1 tsp cumin seeds
- 2 bay leaves
- a handful chopped blackberries
- juice of 1 lime
- 1 red onion, finely chopped
- 1/2 cup finely chopped ripe tomatoes
- 2 tbsp white rum
- a handful of fresh mint, chopped
Sauté the garlic and chili in a little olive oil with the cumin seeds. After a few minutes add the red onion and pepper and sauté for a little longer. Add the cumin and the black eyed peas. Mix well, then add the crushed tomatoes. Sit the chocolate on top, let it melt, then stir it in. Leave the chili cooking over a low heat.
Finely chop the red onion and tomatoes. Mix with the rum, lime juice, mint and salt. Put in an airtight tupperware and give it a jolly good shake (imagine it’s a proper mojito!).
Fry the cardomom seeds, cumin seeds and bay leaves in the vegan butter for a minute or two. Add the rice and toss it around in the mixture. Put the rice into boiling water and cook for 12 minutes or so. When the rice is cooked, drain and mix in the chopped blackberries.
Finally, to complete my week of non winning, I present my ‘coffee shop’ selection of cupcakes that were entered into a little local competition - the flavours are Hot Chocolate, Maple Macchiato and Cappuccino. Hurrah for not winning!
It’s a busy old time both in the day job and with the cakes at the moment so I’ve barely been doing any ‘proper’ cooking! I will post my feeble Chopped Vegan recipe tomorrow, now that I’ve learned there was never any danger of me making the final cut - curse my love of Mexican food! It kept my thinking firmly inside the box.
Tomorrow I’ll be decorating a splendid series of ‘coffee shop’ cupcakes to take to a cake networking session and enter into a competition. Vegan represent!
This pie is fiendishly easy to make. I found myself wondering what to do with some leftover pastry this evening, and after today’s Chopped Vegan! challenge, some blackberries too.
Well, it would’ve been rude not to really. And I can barely even class this as a recipe (unless you make your own pastry - you can use my standard recipe, but add a tsp of sugar to the mix).
Roll out your pastry and line mini pie tins or cases. Fill with blackberries and sprinkle some sugar on top. Cover with strips of pastry and bake until nicely browned (around 15-20 mins).
Et voila! Perfect mini desserts. I topped mine with whipped Soyatoo - why not!
Well now, this is all very exciting! Who is doing the PPK’s Chopped Vegan challenge?
I have produced my dish, taken arty shots, and await the final whistle. I know there will be some absolutely wonderful dishes being cooked all over the world, so my hopes are not too high, but this has been a lot of fun!
Once the results have been announced, I will post my kinda crazy recipe here…. I have to admit I’ve never used chocolate, blackberries and mint together in a savoury main course before! (or even anything before……..)
Blimey dear readers, it’s been a busy old week where the day job’s concerned. However, I had time to take some foody snaps, and will be embarking on nothing short of an ADVENTURE in the kitchen tomorrow.
I had time to bake a lemon vanilla cake to order……
I made an absolutely heroic cheesy pasta dish in about 13 minutes when we were in an almighty rush to get somewhere on time……
I ordered a whooooole lot of packaging and other goodies for my secret cake-selling superhero activities including these SPLENDID A3 laminated posters which I am just in love with…….. (my cheeky technique is to mention only vegan options at a stall, thereby sucking in all the regular folks and at the same time attracting the attention of any vegans; then I enjoy the utter delight on their faces when I tell them they can eat ANYTHING….)
Friday night was, OF COURSE, fajita friday. Since we do fajitas every week in our house, I don’t often photograph it. However, last night I was thrilled to be using my new obsession, Wheaty chorizo sausage, and had to take a snap…
Then I was curiously inspired to put together this series of pictures. I call it, “Anatomy of a Fajita”…..
HOW DO YOU BUILD YOURS?
For one reason or another I stumbled upon this forthcoming app today….. I was browsing the vegan section of the Kickstarter page, and getting a warm fuzzy feeling inside seeing all the creative vegan projects that are raising money and getting funded, when I spotted this.
The project has now been fully funded and the iPhone app launch date is scheduled for August 3rd. Amongst other things, this app promises to help support a worldwide vegan community by providing a single point of reference for all sorts of vegan events.
The Vegan Here site’s blog is tracking the status of the app’s development and it all looks very exciting to me!
Though the project was successfully & fully funded, the Vegan Here folks are accepting further donations in order to further develop the app for, e.g., the Android market, and to make additional features available.
So, am I totally late to the Vegan Here app party? I hadn’t heard of this before I stumbled upon it today and I really hope it works out as it seems like a tremendously good idea to me!