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

19. Treasure Thursday – Veggie Voor Starters

Veggie voor Starters | De Groene Keuken

Today there is another review about a Dutch kookboek, Veggie Voor Starters (Veggie for Beginners) from Miki Duerinck and Kristin Leybaert. The lay-out is nice and playful. The photography is simple but very beautiful. All vegan recipes are indicated with a green V. A lot of the recipes which aren’t vegan, are easily made vegan.

Veggie Voor Starters | De Groene KeukenLast week I made herbed red lentil soup. There are a lot of soups I made out of cookbooks, which were always lacking something in flavor. This one tasted great! J. and I both loved it. The only adjustment I made, was adding veg bouillon and I mixed it at the end. This one is going to be made again in the Green Cuisine!

A while ago I tried the soyburger with fresh herbs. I made balls out of it in stead of a burger and put them in tomato sauce. I ate balls in tomato sauce with french fries (which is quite a typical dish in Belgium). They were good, but not awesome. So I think I’m gonna make them again, but without the tomato sauce, this made them a little bit mushy.

Veggie Voor Starters | De Groene Keuken

I also tested Imam Bayaldi (p.43), which I mentioned here. This is aubergine, filled with onion, garlic, tomatoes, pine nuts, the filling of the aubergine and plenty of herbs. It was a fine dish, but I know now that I’m not a fan of cinnamon in savory dishes. I’m gonna make it again, but probably a bit spicier in stead of cinnamon.

There are loads of other recipes I would like to try, ranging from soups to desserts, main dishes, salads, dips and spreads. Veggie Voor Starters will be handled with care, so I can make plenty of use of it in the future. It’s a book that’s perfect for people who want to cut out meat slowly, but also for vegans like me. Thanks to the easy recipes, combined with lots of plant-based food. This one is a keeper!

Veggie Voor Starters – Miki Duerinck & Kristin Leybaert
Standaard Uitgeverij / WPG Uitgevers België, Antwerp, 2013 – 255 p.

5. Treasure Thursday – Book: De Snelle Vegetariër

Recensie: De Snelle Vegetariër | De Groene Keuken

Today I’m reviewing De Snelle Vegetariër by Jacinta Bokma. Translated this means The Quick Vegetarian, the book is not translated to English. But nevermind that, I’ll just explain what I liked and which recipes I made.

Recensie: De Snelle Vegetariër | De Groene Keuken

The layout was pretty, it had some nice rustic food photography in it, just the way I like it. Each chapter has a short intro combined with a beautiful picture (see below).

Recensie: De Snelle Vegetariër | De Groene Keuken

I tried two breakfast recipes: a Pink Morningsmoothie and the Powersmoothie. The first one consisted of almondmilk, flax seeds and red fruits. The powersmoothie was a blend of bananas, hempseeds, almondmilk and I added some cinnamon (because I loooove cinnamon). J. and I both liked them very much.

De Snelle Vegetariër | De Groene Keuken

I tried the Sundried Tomato Cashewdip for lunch today, we fell in love. So i’ll definitely be making this again!
There were also two dishes which were in her previous cookbook (which was completely vegan – though I liked De Snelle Vegetariër better): Pasta with grilled asparagus (in this book there was cashewcrème with it, in the one before it was a crème made of macademia nuts) and pain perdu.

De Snelle Vegetariër | De Groene Keuken

We also tried a 3-minute-brownie, which I didn’t like that much. It was definitely not bad, but it was a little heavy on the stomach. Plus I rarely like something that comes out of the microwave :-p.

There are more recipes which I’d like to try, like breakfast muffins, white bean dip, carrot pepper soup, nut burgers, raw Italian burgers, and so on.

De SNelle Vegetariër | De Groene Keuken

I’d recommend this book because the ingredients are almost always widely available, the recipes are pretty easy to make and they are quick. It’s a good thing that they’re quick, because we don’t always have the time to make dinner that takes 2 hours to prepare. What I really liked is that a lot of the recipes are vegan, or easily veganized.

De Snelle Vegetariër – Jacinta Bokma
Karakter Uitgevers, Uithoorn, 2013 – 167 p.

Vegan MoFo #20 – Quince Jam

There’s a lot of fruit in our garden. But quinces seem to grow best and are one of those things that don’t get eaten by birds in 5 seconds. It’s too bad this fruit is not that well-known. I’m happy to see that there are plenty of recipes around on the internet.
However, we decided to make a simple jam. Or should I say, my mom decided to make a simple jam. It wasn’t the first time we made quince jam, but my idea to add agar agar was a hit. Often is said that agar agar has a temporarily effect. But I think that the effect stays because the jelly is put into glass bowls immediately after boiling. Fact is that the jelly turns into a real jam if you add agar agar. And the big plus is that you have to use a whole less sugar!

Quince Jam

3 l quince juice
1,5 kg sugar
juice from 3 lemons
25 gr agar agar powder

The above ingredients give you the ratios. I don’t exactly know how many kg of quinces you need to obtain 3 l. The best thing you can do is measure how many liters you have left after cooking your quinces.

Wash the quinces and rub the fuzz off the skin.
Slice them in thin slices. You can leave everything: the skin and the core (they have to go through a cheese cloth anyway).
Put them in a big pot and add water ’till the quinces are covered.
Bring everything to a boil, occasionally prick them with a fork to see if they’ve turned soft. When they’re soft you can put them off the fire and leave them to rest for a night.
The next day you put the paste in a cheese cloth and press very well so that it releases all moisture. You add the sugar and bring everything back to a boil. You can taste with a spoon, let it cool off and add the lemon juice if you think it’s too sweet. Add the agar agar and let it cook for a few minutes. Regularly stir so that it doesn’t get sticky.
Pour the hot jelly in glass jars, screw the lid on, put the pots on their heads and let them cool.
A few hours later, you will notice that the thick liquid has solidified and become a real jam.

Personally I think that the juice from quinces is pretty sweet, that’s why we add some lemon juice. Just have a taste if you’re not sure!

Vegan MoFo #19 – Weekly Favorites IV

Call me a happy mofo! I didn’t think I would make it to twenty posts (and I know I’m not there yet, but we’re at 19.. I’ll get to those 20). It may be the last sunday of the month, but it is not over yet. Be prepared to receive some other posts next week!

Today we’ll keep up with all the deliciousness that has been shared in the past week.

Plantaardigheidjes does not dissapoint with this Tempeh Chili! In this cold and cloudy weather I long for warming meals and snacks, so this dish sounds perfect to me. Just like the Apple Pie Pudding from Lipstick and Lemondrops!
Just like Indian food, the Ethiopian cuisine is nice and spicy, like this Misir Wat (red lentil stew).
I could eat pasta every day, so spaghetti with lemon, arugula and pistachios seems like a nice variation.
I would like this spice cake as breakfast, snack or dessert. Thank you.
This post does not only make me long for Vegan Pie in the Sky, I have a huge crush on all the pretty dresses from this lady.
The Vegan Crew’s olives and sundried tomato puffs sound divine. I love bread with ‘something in it’.

I can go on for a bit, but I suggest you take a look at my Pinterest for more deliciousness.

Last week on The Green Cuisine:
#16 – Recipe: Chocolate Oatmeal Cookies
#17 – Recipe: Mini-Bread-Pizza’s, or: what to do with leftover bread?
#18 – Recipe: Apple Nut Cake

Please share your favorite recipes or your Pinterest!