Quick, easy, delicious: PIZZA!

VeganMoFo3
Quick, easy and delicious

Nothing beats homemade pizza dough, but sometimes it’s so damn easy to use a store bought pizza crust. There are some shops here in Belgium where you can buy a pre-made pizza crust. They taste pretty good, they keep in the fridge for a long time and you can even freeze them.

Most of the time I throw whatever’s available on my pizza. Onions, olives and artichokes are standard in our household. But a pizza is even better when I add some bell peppers and mushrooms. Yesterday I made a pizza with a pre-made crust and it only took 20 minutes (chopping, preparing and oven time included)!

(Oh yeah, I know that in the US there are frozen vegan pizza’s options. Here in Belgium, we’re not that lucky…)

snelle pizza | De Groene Keuken #vegan #veganmofo #vgnmf15

Quick pizza
1 p

1 pre-made vegan pizza crust
2 tbsp tomato puree + some water
1/2 tsp dried basil
1/2 clove of garlic, minced
pepper
2 artichokes, chopped
+/- 3 tbsp olives
1/2 onion, thinly sliced
1/4 to 1/2 bell pepper, finely chopped
4 mushrooms, sliced

Mix the tomato puree with some water, basil, garlic and pepper and cover the pizza crust. Top with the vegetables.
Put it in the oven for 10 minutes on 220°C (425°F).

snelle pizza | De Groene Keuken #vegan #veganmofo #vgnmf15

In the fourth edition of our magazine (De Groene Keuken – a.k.a. The Green Cuisine) I made a delicious pizza recipe, including a pizza crust, be sure to take a look at our preview!

snelle pizza | De Groene Keuken #vegan #veganmofo #vgnmf15

RECIPE: Vegan bacon pasta dish with broccoli

VeganMoFo2
“Recreate a meal from your childhood”

When I was a kid, my mom often made this delicious pasta dish with braised onion and baked bacon, I absolutely loved it! I enjoyed it most when there wasn’t too much onion in it, white fusilli pasta, small bits of well-done bacon and lots of cheese.

Of course it’s been ages ago that I ate the original dish. About two years ago I made a vegan version with backon bits from the Vegetarian Butcher and grated cheese from Wilmersburger, but it didn’t hit the right spot. Last week I was suddenly craving this dish, so I made another vegan version, from scratch. I made ‘bacon’ out of seitan and ‘cheese’ based on tapioca starch and nutritional yeast (what else?)… it was exactly what I was looking for. I added some broccoli to get in my veggies. Unlike my days as a pre-teen, I now love this dish with lots of onion, crispy smoked seitan, a little bit of my homemade melty vegan cheese and some broccoli thrown in. Actually my current version is better then the one I remember out of my childhood, cause not only is it delicious, it’s also healthier and, very important, it’s totally cruelty free!
You should definitely try this one!

Pastaschotel met vegan bacon en broccoli | De Groene Keuken #vegan #veganmofo #vgnmf15

Vegan bacon pasta dish with broccoli

3 à 4 p

Seitan bacon
250 gr vital wheat gluten

40 gr buckwheat flour
2 tbsp nutritional yeast 
1 1/2 tsp paprika 
1 clove of look, finely chopped
pepper
360 ml vegetable stock
1 tbsp maple syrup 
2 tbsp tamari or soy sauce
1 tbsp + 1 tsp liquid smoke
1 1/2 tbsp tomato puree
1 tbsp vegan worcestershire sauce*
1 tbsp olive oil 

Vegan cheese  (based on  this recipe)
1/3 cup cashews
1 1/4 cup water
2 tbsp tapioca starch
3 à 4 tbsp nutritional yeast 
1 tsp apple cider vinegar
1/2 tsp salt 
5 tbsp coconut oil
if desired, 1 tsp brown miso

500 gr fusilli pasta, cooked
3 large onions, thinly sliced
pinch of salt
1 large broccoli, in small florets

For the seitan: mix the dry ingredients and pour in the wet ingredients, mix everything together.
Knead the dough for a few minutes and let it rest for 10 minutes.
Knead the dough again and cut 4 equally sized pieces out of the dough. Wrap each piece of seitan dough into a cheese cloth or in foil and steam for 30 minutes.

For the vegan cheese: place all  the ingredients in a blender and blend ’till it’s all liquid. (If your coconut oil wasn’t melted, it can seem like the cheese ‘sauce’ is curdled, but when you heat it up it will become completely fluid).  Pour all of it into a small cooking pan and bring the mixture to a boil, stirring constantly. Once the structure gets more firm and become a little bit stretchy like dairy cheese, your vegan cheese is ready.

Sauté the onion in a little bit of oil and some salt on low heat until it is lightly caramelized. Steam the broccoli.

Meanwhile, take two of the four pieces of seitan and slice them into small cubes. Bake until crispy in a little bit of oil.

Add the seitan bacon, pasta, onion and broccoli in a large oven dish and mix together. Then spread out the vegan cheese over the pasta and put it in an oven of 180 ° C for 15 minutes.

* If you don’t have any vegan Worcestershire sauce, replace 1 tbsp of it with 2 tsp soy sauce, 1/4 tsp lemon juice, 1/4 tsp sugar and a pinch of cayenne pepper.

You will notice that there are two pieces of seitan bacon left. You can slice them up, fry them and serve them with some potatoes and vegetables, but it is also delicious with a tofu scramble or between a sandwich with tomato, lettuce, ketchup or barbecue sauce and fried onion.

Pastaschotel met vegan bacon en broccoli | De Groene Keuken #vegan #veganmofo #vgnmf15

Pastaschotel met vegan bacon en broccoli | De Groene Keuken #vegan #veganmofo #vgnmf15

RECIPE: Cinnamon-Raisinbread

VeganMoFo1
Rise and Shine! It’s MoFo time! Tell us about your breakfast.

It’s my favorite time of the year! Today does not only mark my third veganniversary, it’s also the beginning of the Vegan Month of Food.

Today I’m sharing a recipe for delicious cinnamon raisin bread. It’s pure cinnamony goodness! It tastes like cinnamon buns, but it’s  made with coconut oil, coconut (or brown) sugar and a mixture of whole wheat and white flour. I like it for breakfast in the weekend, a slice or two with a coffee or hot chocolate, lazy on the couch watching a Miyazaki movie. Sounds great right? Oh I love weekends…
You can also serve it as one of a few dishes for a brunch. Everyone is going to want a slice. Did I mention it’s very easy to make?
Be sure to try this perfect way to start your day!

Kaneel-Rozijnenbrood | De Groene Keuken

Cinnamon Raisin Bread

500 ml soy milk on room temperature
1/4 cup neutral oil (like sunflower or corn oil)
1/4 cup coconut or brown sugar
3 tsp dry active yeast
2 3/4 cups white flour
2 cups whole wheat flour
1/2 tsp salt
¾ à 1 cup raisins
+/- 1/4 cup vegan butter or coconut oil
+/- 1/4 cup coconut or brown sugar
3 tbsp cinnamon

Put the soy milk, oil and 1/4 cup sugar in a big bowl and add the yeast. Mix and let it rest for 5 minutes.
Add the flour and the salt and mix again. Cover with a dishcloth and let it rise for about 1 hour.
Mix the raisins into the dough. Roll out the dough into a square of +/- 1,5 cm thick.
Spread the coconut oil out on the dough (it’s easier when the oil is on room temperature), be sure to cover all of the top of the dough.
Spread the sugar on the dough and sprinkle the cinnamon on it.
Roll it up and put it in a greased bread baking tin. Let it rise for 15 minutes.
Preheat the oven on 180°C and put the cinnamon raisin bread in the oven for about 30 to 35 minutes.

When the bread is done, you can finish it with some frosting. Just mix a little bit of water of plantbased milk with powdered sugar and drizzle it all over the bread.

Enjoy!

Kaneel-Rozijnenbrood | De Groene Keuken

Kaneel-Rozijnenbrood | De Groene Keuken

Vegan Burger Day: Asian Inspired Chickpea Burger

Asian Inspired Chickpea Burger | The Green Cuisine

Asian inspired chickpea burger

for 4 burgers

240 gr boiled chickpeas
2 cloves of garlic, finely chopped
1 tsp ginger, finely chopped
½ tsp coriander seeds, ground
1 tsp ground flaxseeds
1 ½ tsp tahin
1 tsp lemon juice
1 ½ tsp tamari or soy sauce
2 tbsp buckwheat flour
¼ red onion, finely chopped
1 carrot, grated
½ cup fresh coriander leaves
pinch of cayenne or chili
pinch of salt

200 gr chard*
tamari

4 burger buns
ketchup

Place all the ingredients in a bowl and mix them with a handheld mixer. Make sure that you don’t mix everything, so that there’s some structure left in your burgers.
Shape 4 burgers out of the burger mixture and bake them in some oil of choice on a high heat.
Slice of the stems of the chard and bake it on a high heat for 5 minutes with a splash of tamari. Next, braise the chard leaves for about 3 minutes on medium heat, till the leaves are soft.
Put some ketchup on your burger buns, place the burger on the buns and slice up the chard stems. Place the stems on your burger, together with the leaves.
*If you can’t find any chard, you can also use spinach.

Enjoy your Vegan Burger Day!

29. Sunday Storm – Vegan MoFo 2013 Favorites

The Vegan Month Of Food is almost over. There are lots and lots of blogs I got to know and want to keep following. Also there were a lot of blogs which I already knew and did their ultimate best this month. I didn’t succeed to post something everyday, almost, so next year will be perfect (I hope ;-)). Tomorrow will be my last post, and I’ll be doing a give-away, but only for the Netherlands and Belgium (the book is in Dutch, so it would be crazy to send it to the UK ;-)).

Today I’d like to share some of my favorite posts, theme’s and blogs from Vegan MoFo 2013. I didn’t find the time yet to go to all the blogs (who does anyway?), but these are the favorites from what I did read:

Seitan Is My Motor is one of my favorite blogs for years. This Vegan MoFo there was some extra love added. I may not be a fan of German cuisine, but they can make delicious desserts. SIMM made this her theme: veganised German dessert. What do you think about Streusel Plum Cake or Topped Apple Cake? I made the last one on friday, and it was fantastic!

A blog that’s new to me is Green Gourmet Giraffe, I discovered this blog thanks to the vegan GF sausages and yesterday there was this incredibly looking sushi stack.

The Vegan Kitchen of Dr Caligari is also a new-to-me blog. His theme? Cupcakes! Sweet cupcakes, breakfast cakes, savoury cupcakes, one for every taste. I would like to try them all.

Another old favorite is An Unrefined Vegan. Recipes which made me drool this month were this chocolate, peanut butter and blueberry fudge, peanut butter creme and raspberry chiffon pie and Chocolate-Peanut Butter Cupcakes with Orange “Marmalade” Frosting & Chocolate-Peanut Butter Drizzle. Here thema was – can you guess it? – peanut butter and jelly!

Don’t Eat Off The Sidewalk had another fun theme: food and movies. I didn’t know this blog yet, but I’m already a fan because of this awesome theme. It’s fun to discover new movies (although they aren’t always ‘my style’), and to see what food was made to go with it.

There are lots of other fun blogs, but it’s not possible to tell them all. I hope everyone had fun this Vegan MoFo, as a writer and a reader!

28. Saturday Testday – Sojami Tartimi (vegan cheese)

Sojami Vegan Kaas | De Groene KeukenIn France I discovered this delicious cheese. I still think about it every now and then and I hope to see him again soon. I don’t know exactly how to describe the taste. It’s a bit like cream cheese, but drier and more firm. Nicer, to be honest. It has a pure flavor and it’s not so fat as cream cheese (I always had this fat layer in my mouth when I ate cream cheese, yuk).

The vegan cheese from Sojami comes in five different flavors: basil, cumin, chive-shallot, garlic-herbs and 5 peppers. We tried the 5 peppers and cumin. To be honest, I don’t know which one I like best, because I think they were both magnificent. The 5 peppers reminded me a bit of goat cheese with pepper, better than cream cheese!

The Sojami cheese is sold on a few places in the UK, you can find it on their website. And/Or if you ever happen to be in France, you must surely look for it!

27. Fork Friday – Bulgogi Style Tofu

Bulgogi Style Tofu from Allyson Kramer | De Groene KeukenDuring my Japanese diner, I made a small jump to the Korean ktichen to flavor my tofu. I found this wonderful dish at Alysson Kramer (from the previous Manifest Vegan): Bulgogi Style Tofu

The tofy turned out pretty spicy, but I used a bit too much ginger and was eager on the pepper. I didn’t use green onions, since I didn’t have those. It was a delicious meal, that I will sure make again.

Alysson also made vegan Bulgogi Steak Sandwich. I didn’t try this, since there wasn’t any tofu left, but next time I will make an extra batch so that I can enjoy this sandwich the day after.