Vegan Semolina Pizza Dough with Sundried Tomato Cashew Cheese by @healthyfrenchwife
Vegan Semolina Pizza Dough
(makes 8 pizzas)
1kg of semolina flour
2.5 cups of water
2 tsp of salt
2.5 tbsp of instant yeast
1. In a large mixing bowl, mix the semolina flour with the water yeast and salt together with a spoon or your hands until it forms a nice dough.
2. Leave to set with a towel on top for 2 hours (or 6 hours in the fridge) or until it doubles in size.
3. Knead the dough with your hands on a clean kitchen bench dusted with semolina flour and cut the dough in 8 smaller portions. Wrap each the dough ball in plastic wrap and either leave to rest 15 minutes in the fridge or pop the ones you don't need in the freezer.
4. Roll the dough balls with your hands on top of baking paper dusted with semolina flour.
5. Stretch to form a pizza shape about 1/2 cm thick.
6. Cook in a pre-heated oven at 250 degrees Celsius for 10 minutes on a pizza tray lined with baking paper.
- pizza dough
- tomato paste - 1 tsp of dried Italian herbs
- handful of basil
- 1/2 cup of sliced mushrooms
- 1/2 cup of cashew sundried tomato cheese (recipe below)
- chilli flakes (optional)
1. Spread the tomato base on the pizza dough and add mushrooms and dried Italian herbs.
2. Cook for 10 minutes at 250 degrees Celsius.
3. Finish off with fresh basil, dollops of cashew cheese and chilli flakes.
Cashew Sundried Tomato Cheese:
- 1/2 cup of soaked cashews in water
- 1 tsp of garlic powder
-1/2 cup of sundried tomatoes
- 2 tbsp of nutritional yeast
- 1/3 cup of water (more if required)
1. Soak your cashews in water for a few hours.
2. Drain and rinse the cashews and blend in a food processor with the other ingredients until it forms a creamy paste.
3. Keep in the fridge for up to 1 week. #bestofvegan
Christmas Tree Salad by @lumadeline - 4 cups baby arugula
- 2 Persian cucumbers, sliced
- 1 avocado, cut in half and sliced, then arranged into avocado roses
- 1 head buttercup lettuce, bases trimmed and leaves separated
- 1/2 yellow bell pepper, use big star-shaped cookie cutter to cut out a star as topper
- 1/2 big carrot, peeled and sliced, then use small star-shaped cookie cutter to cut out stars
- 2 cups of heirloom small tomatoes
- 1 stick of celery, cut in half lengthways
- 5-6 radishes, green leaves cut, leave the root, cut into little ornament style
- 1/4 cup chopped toasted macadamia nuts
- Slices of baguette
Papaya Seeds Vinaigrette:
- 1 tbsp fresh papaya seeds
- 1/2 small shallot
- 1/4 cup raspberry vinegar, or apple cider vinegar, or white balsamic vinegar
- 2 tbsp agave syrup
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/3 cup olive oil
- Pepper, to taste
Blend everything together until smooth. Then drizzle it over the salad.
How it's made:
Arrange the leaves on a very large platter or cutting board in a Christmas tree shape. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Arrange a layer of little buttercup lettuce leaves to create tiers on the tree. Use celery sticks to create the trunk of the tree. Place the bell pepper star at the top of the tree. Scatter cucumber, tomatoes, carrots, radish and macadamia on top. Drizzle papaya seeds vinaigrette or your favorite vinaigrette on top. Decorate the ground under the tree with slices of bread. Serve immediately. #bestofvegan
NO-CHURN PUMPKIN ICE CREAM by @carrotsandflowers
1 20 oz can pumpkin puree
1 20 oz can coconut cream
1 can sweetened condensed coconut milk
¾ cup vegan candied pecans, roughly chopped
1½ tsp pumpkin pie spice
Mix all ingredients in a food processor or blender until smooth and creamy. Transfer to a lined loaf pan and freeze for 12 hours or overnight. Serve with coconut whipped cream and candied pecans!
Ice cream tastes best within 24 hours of freezing. After that, it becomes more icy. If you want creamy ice cream anytime, you can freeze the mixture into ice cube trays and process the cubes in a food processor before serving. #bestofvegan
3-4 medium purple sweet potatoes
2-3 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Scrub the sweet potatoes. No need to peel them as the skin helps with the crispy exterior. Cut each potato into wedges by cutting it into quarters, and then each quarter into thirds resulting in 12 wedges per potato. Place on baking tray and drizzle with olive oil. Dust with salt, pepper and garlic powder. Using your hands or a large wooden spoon, toss to coat evenly and then line the wedges on the pan in such a way that each one is lying flat. If they are piled together, they won't be crispy. Place in the oven for 10 minutes. Remove from oven and flip the wedges. Return to the oven for another 10-14 minutes. The inside of each wedge should be fully cooked and tender.
3 large avocados
1/2 medium shallot, finely chopped
Juice of 1/2 lime
1/2 tsp salt
Other add-ins if desired - chopped cilantro, diced tomatoes, garlic
Wash, peel and pit the avocados. Place in a medium sized bowl. Mash with a fork. Add the chopped shallot, lime juice and salt (and add-ins if desired). Mix together. Add more salt and/or lime juice to taste. Enjoy! #bestofvegan
Chocolate and gingerbread slice with almond butter frosting by @panaceas_pantry
1 cup pecans
1 cup walnuts
1 ½ cups Medjool dates, pitted
½ tsp. Himalayan sea salt
2/3 cup raw cacao powder
½ cup coconut flour
¼ cup rice malt syrup
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp all spice
1/8 tsp ground nutmeg
¼ cup roasted almond butter
¼ cup cashews, soaked for 4 hours then drained and rinsed
¼ cup coconut cream (full fat)
2 Tbsp coconut oil, melted
¼ cup rice malt syrup
For the brownie-
Add nuts, coconut flour, cacao, spices and salt to a high-speed food processor. Blend until a rough flour has formed.
Add remaining ingredients and blend until a sticky ball of dough forms. Press the mixture into a prepared tin (we use a 15cm square tin, lined with baking paper). For the frosting-
Melt the coconut oil & set aside to cool
Combine all your frosting ingredients in a high-speed blender (excluding the coconut oil) & blend until well combined
Add the melted coconut oil & blend again. Pour the mixture over your brownie & then transfer to the freezer to set
To serve; remove from freezer and allow to defrost for 5 minutes. Remove from tin, then cut into 10 bars. Decorate with melted chocolate, pecans and chia seeds.
Store in the fridge for up to 1 week, or in the freezer for 2-3 weeks (in a sealed container). #bestofvegan
- aquafaba (chickpea water) from 1 can of chickpeas - 2 1/1 tbsp of stevia powder
- 1/2 block of good quality dairy-free dark chocolate
- 1-2 drops of wild orange essential oil or zest of orange.
-1 tsp of vanilla essence
1. Drain the chickpeas and collect the aquafaba in a bowl.
2. Melt your dark chocolate over a water or in the microwave and leave to cool while you beat the aquafaba.
3. Add the stevia powder to your aquafaba and start beating with an electric mixer until it forms peaks just like egg whites.
4. Mix the vanilla and wild orange/ orange zest to your melted chocolate and pour it in your aquafaba mousse. Fold it gently to incorporate the chocolate to the aquafaba mousse with a spatula.
5. Pour into 3-4 ramekins and leave to set in the fridge for one hour. #bestofvegan
Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- 1 yule log
Ingredients for the sponge
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1 tablespoon of cacao powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
Ingredients for the filling
-100g of dairy-free butter
-160g of icing sugar
-2 teaspoons of vanilla extract
Ingredients for the chocolate ganache (coating)
-100g of dairy-free butter
-115g of icing sugar
-1 & 1/4 tablespoons of cacao/cocoa powder
-1/4 teaspoon of vanilla extract
-50g of dairy-free chocolate
... To make the sponge
Step 1- Preheat your oven to 180 degrees Celsius and line a large baking tray with grease proof paper.
Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'. Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix until a smooth batter.
Step 6- Pour into the lined tray and level with a offset spatula, making sure to spread it to the corners.
Make sure to tap the tray on the worktop to remove any air bubbles.
Step 7- Pop the tray into the preheated oven and bake for 18-20 minutes.
You will know when its done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
Step 8- Lay a large piece of baking paper on your work surface, sprinkle over cacao powder and invert the sponge onto the paper, peel way the original baking paper.
Step 9- Trim the edges of the sponge with a sharp knife.
Step 10- Roll up (from the longer edge) using the paper, rolling it up with the paper inside. Set aside to cool.
Rolling it up with the paper inside helps the cake not to stick to itself.
Recipe for the burger buns:
• 5,5 cup water
• Mix with 5g fresh organic yeast
• 2 small sp of sourdough (if you have)
• Add 150g organic wholemeal flour
• Add 15g sea salt
~ Use a mixer and add 450g organic flour carefully. Mix at highest in 12-15 minutes until the dough is sticky and coherent.
Put in the fridge over the night (12 hours minimum). The next day put out the dough on the table and turn it around as little as possible. Cut into pieces (as burger buns), put on extra sesame on top (white or black), set on a baking stone and bake at 250 degrees Celsius for 20-25 minutes.
Filling: add carrots, red cabbage, fresh seasonal apples, vegan cheese, cucumber and beetroot hummus!
• chickpeas (2 cans or about 250 g dried chickpeas before cooking.)
• 2 small beetroots (boiled)
• 5 sp water from chickpeas
• 2 sp. lemon juice
• 2 tsp. dried cumin
• 2 sp tahini
• 2 cloves of garlic pressed
• half onion
• 3 tablespoons. chickpeas flour (or wheat flour)
• Taste w salt & pepper ~ put all ingredients an a mixer and blend until you have a smooth (but still a little rough texture). add dried coriander or fresh parsley if you want it more tasty. use maybe a small tsp of oil and sesam on top and serve with salads, bread or burgers
1. Blend the oats into a flour consistency
2. Add the rest of the ingredients into the blender and blend until smooth
3. Cook on a medium heat until bubbles appear on the surface of the pancakes
4. Serve with soy yoghurt, blueberries and cherries. #bestofvegan
Frosty blue smoothies by @purelykaylie To make these, simply blend frozen bananas, blue spirulina, hemp seeds and a splash of vanilla coconut milk until smooth. Top with frozen blueberries. #bestofvegan
Berry bowl by @panaceas_pantry
To make the smoothie, blend 3 frozen bananas, 3 heaping tsp maqui, juice of 2 limes, a handful of blueberries, 1/2 cup oats (soaked overnight in nut milk) & coconut water. Topped with mango, papaya, coconut, rockmelon and watermelon . #bestofvegan
Vegan Gluten-Free Pumpkin Pie by @simply_plantbased_vegan This is our fourth @simplyorganicfoods#BestOfVeganSpices & #CookForAChange winner! Congrats, you’ve won a spice kit!
1½c. almond flour (packed)
½c. brown rice flour
1T. tapioca flour
2 flax eggs (2T. ground flaxseed + 6T. water. Mix, and let gel for 10-15 minutes.)
2T. almond milk
1 can pumpkin puree (15oz.)
1 can aquafaba (Separate the chickpeas from the liquid. The liquid is aquafaba.)
2T. maple syrup
1t, vanilla extract
¼c. tapioca flour
2t. ground cinnamon
¼t. ground allspice + cloves + nutmeg + salt
To prepare crust, combine all crust ingredients in a medium mixing bowl. Use hands to form into a ball. Then, transfer your dough ball onto a prepared sheet of plastic wrap, and wrap firmly. Let cool for 15 minutes in the refrigerator. Preheat oven to 350F.
Remove dough from the fridge, unwrap, and place dough on a sheet of parchment paper. (You will be transferring the rolled out dough, and parchment paper to a pie pan. Cut the parchment paper accordingly after transfer.) Place a sheet of plastic wrap (or parchment paper) on top your dough. Gently use a rolling pin to roll the dough to the size of your pie dish. Transfer the rolled out dough, and bottom parchment paper to your pie dish. Gently press to form to pan. Cut parchment paper to generally fit your pie dish (exact measurements are not necessary.)
Pre-bake crust for 10 minutes, and then set aside while preparing filling. Keep the oven on!
Add all the filling ingredients to a blender and blend until smooth. Scraping the sides if necessary.
Pour filling into the pre-baked pie crust. Smooth the top of the filling with a spoon.
Bake for 30 minutes, tent with foil, and bake for an additional 10-15 minutes. Remove from oven and let cool to room temperature, or cool in fridge before slicing.
I suggest letting the filling sit in the blender for 10 minutes to thicken up a bit before pouring into your pre-baked crust. Not necessary, but yields a better texture. #bestofvegan
Add the following ingredients to a high speed blender: ~ 3/4 cup cashews, 1/2 can coconut milk, 1/3 cup almond milk, 1/2 cup vegan cheese, 2 tbsp nutritional yeast, pinch of salt, pepper, paprika powder, (water if needed). Blend until smooth and heat. Serve with vegan pasta and grilled broccoli. #bestofvegan
TOFU CHILI BALL
1 block firm tofu, drained and pressed to get rid of excess water
3 chopped spring onions
3 tbsp chopped coriander
1 chopped red chili
2 cloves chopped garlic
2 chopped cherry tomatoes
1 tbsp gochujang (Korean Red Pepper Paste)
1 tsp srirarcha
1 tbsp coconut sugar
3-5 tbsp chickpea flour
1. Crumble tofu, then mash with the rest of the ingredients until mixed well. If the mixture is still sticky, add a bit more chickpea flour until firm enough to roll into balls
Roll the mixture into 2-3 inch balls, then heat up a pan with a bit of sesame oil and pan fry until golden.
When done and golden, bake in the oven at 175C for 15 minutes to cook through.
1/4 cup soaked cashews
1/2 cup water
1 cup coriander leaves
1 tsp acv
1 tsp rice vinegar
1 tsp liquid amino
2 tsp maple syrup
Blend all ingredients together until creamy
LEMON EMULSION DRESSING
8 tbsp lemon juice
Zest of 3 lemons
Pinch of salt
3 tbsp maple syrup
3 tbsp extra virgin olive oil
1. Blend all ingredients except for olive oil
2. Then when the blender is still running, carefully pour in the olive oil into the running blender. This is called emulsifying, it helps binds water and oil together that would otherwise split
3. Turn off the blender and you'll see the color turns into a creamy off white. Toss your greens in 2-3 tbsp of the dressing and store the test in a jar in the fridge, it'll last 4-5 days.
Marbled bundt cake by @hannah__chia (for one large bundt pan or two small— this makes a lot of batter so you’ll probably have some left over)
Banana cake layer:
DRY: 1.5 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp each nutmeg, cinnamon, and salt
WET: 3 very ripe bananas (mashed), 1/4 c sugar, 1/4 c coconut oil, 1 tsp vanilla .
Black Tahini and Chocolate cake layer:
DRY: 2.5 cup self rising flour, 1/2 c cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, 3/4 c caster sugar
WET: one very ripe banana (mashed), 1 c almond milk, 1/2 cup coconut oil, 3 tbsp black sesame tahini, 1 tsp vanilla
Preheat oven to 350 degrees F and grease one large bundt tin or two smaller ones. Mix two batters separately: for each recipe, combine dry ingredients in a large bowl and wet ingredients in a separate bowl, then pour wet into dry and fold until incorporated (don’t over-mix). Using a spoon, drop spoonfuls of each batter into the cake tin, alternating colors each time, and then swirl with a toothpick to achieve the marbled effect. Bake in the oven for 30-35 minutes, until a toothpick comes out clean. #bestofvegan
How to celebrate your first Vegan Christmas with @simplyorganicfoods and @bestofvegan#simplyorganic_partner
Follow the link in our bio to get our delicious Vegan Christmas menu including full recipes. Whether you celebrate Christmas, Hanukkah, Kwanzaa or any other holiday, we hope you’ll enjoy them! Let us know what you’ll be eating this holiday season in the comments below. We’d love to hear from you! #Sponsored#CookForAChange