Cauliflower is a pretty amazing vegetable. It is so versatile and can show up in many recipes in completely different ways. For awhile I was all about the cauliflower rice. I love that stuff under curry, stir fry, roasts, anything. But when babe suggested pizza night, I couldn’t help but think about the cauliflower in the fridge.
It was really easy to morph this vegetable into my pizza base with a little help from other plant derived ingredients. Cauliflower crust serves as a great gluten-free alternative to pizza night.
1 whole cauliflower, washed and grated
1 tbsp coconut oil
1/2 cup of chickpea flour (or any gluten free flour you prefer)
1 tbsp ground flax seed
3 tbsp of water
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp sea salt
Preheat oven to 200 °C and line a pizza tray with baking paper
In a pan, cook the grated cauliflower in coconut oil for 5 minutes, or until it is soft but not yet browned.
Put the cauliflower in a bowl and place in the freezer for 10 minutes.
Right before you take it out, whisk the flax seed and water in a separate bowl to make 1 flax egg.
Pour the flax egg, chickpea flour, oregano, garlic powder and salt into the cauliflower bowl. Stir as best as you can, and then use your hands to make it into a dough.
Place the dough onto the pizza tray and form it to be flat.
Bake the dough for 20 minutes. Take it out and use the baking paper to lift up the pizza and flip it back onto the tray (I hope your pizza tray is nonstick! )
Bake for another 10 minutes.
Take it out and start adding your pizza toppings! Bake the pizza for another 10 minutes to cook the toppings
I have been so busy since moving to Sydney that I haven’t given myself the free time to get back into sharing my recipes. I decided to kick start my blogging in Australia with a recipe I have been meaning to test: vegan quiche!
Quiches are one of those unique dishes that you can serve for just about any meal. They work in the breakfast & brunch menu, dinner entrées or even as appetizers for a party!
Mini Spinach, Tomato, & Chive “Quiches”
Makes 14 -16 quiches
2 1/2 cups of chickpea flour
3 cups of water
3 tbsp of extra virgin olive oil
1 tbsp cumin powder
1 tsp sea salt
1 tsp ground black pepper
2 garlic cloves, chopped finely
1/2 cup chopped chives (green onions)
1 cup grape tomatoes, chopped into quarter slices
1 cup of raw spinach, chopped
Preheat oven to 450°F and grease a standard muffin pan
In a mixing bowl, whisk together the chickpea flour, water, oil, cumin, salt and pepper.
Add the garlic, chives, and spinach and mix well.
Pour the mixture evenly into each muffin tin.
Bake for 16 to 20 minutes, until the tops are golden brown. If you stick a fork into one quiche, it should return dry. If it is still wet, then continue to cook until fully cooked.
The only “dish” I knew how to cook until I was about 15 was Kraft Mac ‘n Cheese. No Joke. It was the go-to meal in my family when mom and dad were both working and 4 girls were coming home from after school sports looking for food. So how about a vegan version? I was grocery shopping the other day and saw a vegan mac n’ cheese in a box. That inspired to make my own, and bake it!
This recipe calls for 1 or 2 cups of greens. I opted for broccoli and kale as they are two my favorites. Feel free to not use any greens at all, but it does make this meal more filling.
Adding the greens before the pasta allows them to cook just a little so they decrease in size and mix better with the pasta.
Honestly, I could’ve easily not baked this and ate it right after I mixed the pasta. But baking is fun and crispy mac n’ cheese is delicious.
In a large pot, boil water and cook the pasta until al dente. Drain and set the pasta aside in a separate bowl.
Using the large pot, melt the butter on medium heat. Add the nutritional yeast and half of the milk. Whisk together. Add the rest of the milk and all the spices (cayenne pepper, paprika, black pepper and garlic powder). Whisk again. Now add the vegan cheese. Constantly stir this until all the cheese has melted. There may be a few shreds that have not melted, which is OK because it will upon baking. Add the greens and mix well. When the greens seem to have decreased in size a bit, add the pasta and mix altogether.
Pour mixture into the pyrex and (optional) sprinkle nutritional yeast on top. Bake for 20 minutes and serve warm.
Who doesn’t love a warm plate of spaghetti & meatballs? Growing up in my household, this was a staple meal. Dad’s meatballs were the BEST! Then I went vegan, so I had to say goodbye to one of my favorite meals, but not for long! It didn’t take me ages to find a vegan recipe for meatballs; it only took me ages to post about it.
The only other catch is finding the right pasta. You know, the kind that doesn’t make you feel guilty for even looking at it. I am a huge fan of Ancient Harvest and all of their quinoa products. They make a great quinoa spaghetti that I recommend to all.
2 cups of green lentils (cooked, about 3/4 cup dry)
2 zucchini, chopped
2 garlic cloves, chopped
1 onion, chopped
1 tbsp coconut oil
1 tbsp of italian seasoning
1/2 tbsp rosemary
2 flax eggs (2 tbsp flax seed + 6 tbsp of water)
1 cup of oat flour
(optional) 1 cup of gluten free bread crumbs
Preheat oven to 375 F. Grease a baking sheet pan with vegan butter, or oil, or anything you usually use when greasing your pans.
In a skillet, saute coconut oil, onions and garlic. Add the zucchini and cook until light browning forms. You don’t want to cook these too much since they will cook in the oven. Throw the mixture into a food processor and add the cooked lentils, italian seasoning and rosemary. Blend until the mixture has a few chunks, but the majority of it is smooth.
Move to a separate bowl and add the 2 flax eggs. Mix well. Slowly add in the oat flour (you might need all of it) and fold the mixture together. If the mixture is too wet to form into balls, then add more oat flour.
Using your hands, take a small handful of the batter and form it into balls.
(Optional) pour the bread crumbs onto a plate and roll each ball around in the crumbs until covered.
Lay the balls on the baking pan so they are not touching. Bake for 15 minutes. Flip the balls around so each side can be fully cooked . Bake for another 15 minutes. Let these cool by getting your spaghetti and sauce ready.
Kale will always be one of my favorite ingredients to add to just about any dish I make. Whether that be mixed in with a falafel mixture or lightly blanched for a salad. Lately, I’ve been obsessed with eating extremely finely-chopped kale when I make it with grains to make the consistency equal. I like to place the whole raw bunch into the food processor for a few pulses before I combine it with quinoa, couscous or brown rice.
This recipe is a Garlic Ginger Roasted Tofu with a Black Quinoa Kale Salad. All you need is: Fresh garlic, fresh ginger, low-sodium soy sauce, rosemary, extra firm tofu (cut into cubes), black quinoa, kale, and lemon. In a food processor, blend the garlic, ginger, soy sauce & rosemary until the chunky parts are extremely small. In a ziploc, add the cubed tofu and the marinade. Let it sit in the fridge for 30 minutes, or overnight if you have time! Cook the quinoa according to your package instructions.Place the kale in the food processor until finely chopped, then add it to the quinoa. Squeeze lemon juice and add pepper to the quinoa salad. When you are ready to cook the tofu, place the marinated cubes onto a baking tray and bake at 375 degrees for 12 minutes, then flip the tofu and cook for another 10 minutes. Enjoy!