Chock-Full-of-Veggies Chickpea Flour Pizza Crust

Chock-Full-of-Veggies Chickpea Flour Pizza Crust

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Chock-Full-of-Veggies Chickpea Flour Pizza Crust

I love this recipe for chickpea flour pizza crust. It’s gluten-free, easy to make, and tastes delicious. It also holds up well with lots of veggie toppings. The best part is that it is so much lighter than a wheat crust, so you can enjoy a lot more of it. I like to cook several crusts at once and freeze them for later. Having the frozen crust and bottled marinara sauce always on hand means any night can be pizza night. I’ve offered two variations for topping combos. Choose your favorite, and feel free to experiment with your own!

INGREDIENTS

CRUST

  • 1 cup chickpea flour
  • 1 cup unflavored, unsweetened plant-based milk
  • 1 tablespoon tahini
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon baking powder
  • ¼ teaspoon sea salt
  • Ground black pepper

TOPPINGS (VARIATION 1)

  • 2 cups shredded kale
  • 1 zucchini, cut into ½-inch dice
  • ½ onion, cut into ½-inch dice
  • ½ cup frozen corn
  • 1 cup marinara sauce
  • 1 tablespoon nutritional yeast
  • 1 tablespoon finely chopped fresh basil

TOPPINGS (VARIATION 2)

  • 1 red bell pepper, cut into ½-inch dice
  • 1 zucchini, cut into ½-inch dice
  • ½ cup cauliflower, cut into ½-inch florets
  • ½ cup broccoli, cut into ½-inch florets
  • 1 cup marinara sauce
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon crushed red pepper flakes

INSTRUCTIONS

  • Combine the chickpea flour, plant milk, tahini, vinegar, baking powder, salt, and pepper in a blender. Blend into a smooth batter.
  • Heat a 10-inch nonstick skillet. Pour the batter into the skillet and cook over medium heat for 20 minutes. Lift the crust using a wide spatula and flip over. Cook for 10 minutes. Transfer to a cooling rack to cool completely, about 10 minutes.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • In a separate skillet, combine the first four vegetables from your chosen toppings combo (Variation 1 or 2). Cook the vegetables on medium-low heat for 5 to 7 minutes, until the vegetables are lightly cooked and (in the case of Variation 1) the kale has wilted. Add 1 to 2 tablespoons of water if needed to keep the vegetables from sticking.
  • Top the crust with the marinara sauce, sautéed vegetables, and nutritional yeast. Bake for 15 to 20 minutes.
  • Remove pizza from oven and garnish Garnish with fresh basil (for Variation 1) or crushed red pepper (for Variation 2). Serve immediately.

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Courtesy:https://www.forksoverknives.com/recipes/vegan-menus-collections/easy-plant-based-recipes/

 

Tex-Mex Pita Pizzas

Tex-Mex Pita Pizzas

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TEX-MEX PITA PIZZAS

When you have fresh pita bread on hand—or any other flatbread, for that matter—homemade pizza is just minutes away. Topped with a tasty corn and black bean combo, these Tex-Mex pita pizzas are assembled after the pita crusts have been crisped in the oven so they won’t get soggy. We’ve kept the topping mild so it will appeal to adults and kids alike, but you can always adjust the heat level with the salsa you choose. To serve, cut each pizza into wedges or place whole on individual plates to be eaten with forks and knives.

INGREDIENTS

  • 1 cup chopped onion
  • 1 cup chopped bell pepper, any color
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen corn kernels
  • 6 6- to 7-inch whole wheat pita rounds
  • 1 cup chopped avocado
  • 1 cup oil-free salsa
  • 2 tablespoons snipped fresh cilantro

INSTRUCTIONS

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a large saucepan, bring ¼ cup of water to a boil. Add the onion, sweet pepper, garlic, and cumin; cook over medium-low heat for 10 minutes or until the onion is tender, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the beans and corn. Cook for 5 minutes more or until flavors are blended and beans and corn are heated through, stirring occasionally.
  • Meanwhile, place the pita rounds on the prepared baking sheets. Bake for 10 to 15 minutes or until lightly toasted.
  • Mash the avocado. Spread pita rounds with avocado and bean mixture. Top with salsa and sprinkle with cilantro.

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How Cumin Seeds Can Help You Lose Weight

How Cumin Seeds Can Help You Lose Weight

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How Cumin Seeds Can Help You Lose Weight

A recent study shows how cumin seeds can help you lose weight

How is it possible that adding a tiny seed such as the black cumin seed to your meals each day can help you to lose weight

The most common question I get from my clients when they hear about this amazing study of black cumin seeds and weight loss is. ‘How can that help you to lose weight?’

Eating just one teaspoon of black cumin seeds daily could be more effective than exercise and diet at reducing body fat and waist size in overweight adults.

Black Cumin Seeds (Nigella sativa) are an incredibly powerful spice with many health benefits.  They are also known as onion seeds, kalonji, or charnushka. In India, they call them Kalonji or “black gold” because of their high value as a culinary spice and medicinal herb.

So adding black cumin seeds to your daily diet may be one solution for you. This powerful little seed can also help to lower blood sugar and cholesterol levels while also helping you to lose weight naturally.

“Natural Weight Loss without pills, potions, and fad diets”

Yes, and the best part is that it doesn’t require any major changes in how you eat or exercise. Simply adding these tiny seeds to each meal will have a huge impact on your overall health over time, as well as helping you achieve healthy weight loss goals without feeling like you should starve yourself to lose weight anymore!

Added to a few other ingredients, your weight loss goals can be easily achieved without extensive exercise routines, fad diets, and poor sleep patterns.

If you’d like to know what some of the other ‘magical’ ingredients are, drop me a yes below.

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Vegan Tomato And Avocado On Toast Recipe

Vegan Tomato And Avocado On Toast Recipe

by with No Comment All PostsCoachingDietingHealthPlant based foodRecipesVeganWellbeing

Vegan Tomato And Avocado On Toast Recipe

This vegan tomato and avocado recipe is a quick and simple recipe for any occasion. I love to fancy this recipe up and serve it when friends come over. For an extra vegan twist, you can use vegan cheese.

If you’ve already had a go at making this vegan tomato and avocado recipe, drop a comment below! What did you think of it?

Preparation time: 15 minutes

Cook time: 0

Serving size: 6

Ingredients

1 cup of grated vegan cheese

½ lemon, juiced

6 slices of vegan bread

1 ripe large avocado

12 cherry tomatoes

Salt and pepper to taste

¼ cup of chopped coriander

Directions

1. Toast the bread until it is crispy but not burnt

2. Place avocado in a bowl and mash into desired consistency with a fork or spoon

3. Chop 8 of the tomatoes in half and crush them into the avocado mixture in the bowl. If you want the tomatoes to be smaller and the texture to be creamer, you can blend the mixture in a blender rather than crush it with a fork or spoon.

4. Add the lemon juice, salt and pepper to the mashed avocado

5. Top toast with vegan cheese

6. Spread vegan avocado mixture on top

7. Decorate with remaining halved tomatoes and chopped coriander and serve

This is so simple it takes less than 15 minutes from start to plate to complete. It tastes great and you can fancy it up using herbs and spices of your choice.

Enjoy!

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Vegan Stuffed Avocado Recipe

Vegan Stuffed Avocado Recipe

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Vegan Stuffed Avocado Recipe

This vegan stuffed avocado recipe is easy, vegan, and gluten-free! You can use whatever stuffing you like such as vegan crabmeat, vegan cream cheese, or vegan bacon bits cooked according to package directions (if needed). Just keep in mind that “vegan” doesn’t automatically mean healthy so when you veganise your recipes try to limit processed food items as much as possible and rely on natural ingredients as standard. Processed food items should be eaten in moderation or not at all. You can substitute the vegan mayonnaise with lemon, salt, pepper, and parsley or lime salt, pepper, and coriander. The choice is yours.

Prep Time: 10 minutes

Cook Time: 0

Minutes Total Time: 10+ minutes

Makes 2 servings

Ingredients

1 large avocado, halved & pitted

1 ripe tomato, diced (about 1 cup)

¼ cucumber, diced

4 Tablespoons vegan mayonnaise (or vegan sour cream)

2 teaspoons lemon juice

¼ teaspoon garlic salt

¼ cup of chopped coriander

Salt and pepper to taste

Directions

  1. Scoop out the avocado into a medium bowl, leaving about half of the inside of the avocado and shell intact. Mash roughly with a fork or potato masher.  Set aside for now.
  2. In another small bowl mix vegan mayo, lemon juice, garlic salt, coriander and salt and pepper until well blended.  Add more vegan mayo if needed to make a spreadable consistency.
  3. In the large bowl with the avocado add vegan mayo mixture, cucumber, and tomatoes, stirring until well combined.  Salt and pepper to taste if desired but be wary when adding salt because vegan mayo usually contains plenty of sodium already.
  4. Spoon the filling into the cavity of each avocado half and serve immediately or chill in an airtight container for up to 1 day before serving.

Enjoy

 

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Vegan Parsley And Potato Soup

Vegan Parsley And Potato Soup

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Vegan Parsley And Potato Soup

There’s nothing like Parsley and Potato Soup to say ‘Winter’ However you can make this soup thick, winter style or thin, summer style it all depends on how much water you add and how much you blend it.

This is the easiest way to fill up on loads of vitamin and mineral-rich greens such as parsley as it tastes great and it’s easy to make.

Ingredients

  • 1 tablespoon oil any oil but i use coconut oil for a sweeter taste
  • 1 medium onion, chopped
  • 5 garlic cloves, sliced
  • Salt to taste
  • 1 1/2 pounds potatoes, peeled and diced Any potatoes will suffice, the older the better
  • 1 litre of water
  • 2 vegetable stock cubes
  • Washed leaves from 1 large bunch flat parsley, flat or curly parsley it doesn’t matter
  • 1 cups of fake cream I use Alpro Soya cream alternative
  • Freshly ground white and black pepper
  • Chopped parsley leaves for garnish

Instructions

  1. Heat the oil over medium heat in a large, add the onion and saute until golden brown (for about five minutes).
  2. Add the garlic, and 1/2 teaspoon salt. Stir together for two minutes. Mix the stock with the water (heat the water first). Add the stock and potatoes, salt to taste and bring to a boil.
  3. Reduce the heat, cover and simmer for 45 minutes, until the potatoes are falling apart and the mixture has began to thicken.
  4. Add the parsley, stir together and remove from the heat. Do not cook the parsley.
  5. Puree the soup using a hand blender, or in batches in a traditional blender then return to the heat.
  6. Thin out as desired with water, and heat through.
  7. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves and a swirl of cream.

I like my soup reduced down, so it is really thick with an under-current of white pepper. I serve this with chunks of rosemary focaccia bread which I have dried out in the oven to create croutons and it tastes great.

You can also make this soup easily in a soup maker, I have a Morphy Richards Compact Soup Maker 501021, Stainless Steel, 1 Litre, 900 W It is amazing I just pop everything in, go out and come back later, and hey presto Soup!

Enjoy!

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Vegan Leek and Potato Soup

Vegan Leek and Potato Soup

by with No Comment All PostsCoachingHealthPlant based foodRecipesVeganWellbeing

Vegan Leek and Potato Soup

As the cold months continue, it can be great to make a big pot of soup and enjoy it as part of your evening meal.

This vegan leek and potato soup is quick and easy to make, and also quite cheap as potatoes are often on offer for £1 at Tesco (UK supermarket). It will feed several people, so you should get at least 3-4 bowls out of one batch; however, if you’re making this for yourself, I would suggest adding more ingredients as it does help the soup to go further.

This recipe could also easily be doubled or tripled if there was more than one person eating.

Ingredients

  • 2 medium/large leeks – these are usually about 50p each from Tesco!
  • 2 medium white potatoes
  • 1 large carrot, chopped
  • 300ml water
  • 5 tablespoons of vegetable stock powder
  • Salt and pepper to taste
  • 1 pot of vegan cream
  • 1 teaspoon of chilli powder

You can add optional ingredients such as cumin, ground coriander, turmeric for colour, or any other vegetables that may take your fancy.

Method

  1. Slice up the leeks quite finely, both the white part and the green part, unless you are using more mature/larger leeks in which case discard most of the green parts as they would not be very suitable for this dish.
  2. Add the leeks to a large pot with 300ml of water and bring to a simmer.
  3. Chop up the potato and carrot into cubes around 1cm across, add these to the pot along with all remaining ingredients.
  4. Bring back to a low simmer for 10 minutes or until potatoes soften, then add any other vegetables desired (broccoli is excellent in this!).
  5. Cook for another 5-10 minutes until the vegetables are cooked to your liking. Finally, add the chilli, salt and pepper to taste if desired.
  6. Serve with some nice crusty bread or on its own, and there you have it simple vegan cooking at its finest.

Enjoy!

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Vegan Avocado And Chilli Humus On Toast Recipe

Vegan Avocado And Chilli Humus On Toast Recipe

by with No Comment All PostsCoachingDietingHealthPlant based foodRecipesVeganWellbeing

Vegan Avocado And Chilli Humus On Toast Recipe

The best thing about this recipe is that it’s full of vegan goodness. The avocado and humus on toast is high in fat, but it’s good fats. Avocado contains mono-saturated fatty acids which can help to reduce bad cholesterol levels. Chickpeas (garbanzo beans) are full of protein and fibre, the tahini paste, and lemon juice will give you plenty of calcium and vitamin C and garlic has been shown to lower blood pressure and cholesterol.

There’s really no reason for this vegan avocado on toast recipe to be anything other than healthy! Of course, if you’re looking for a bit less oil then just leave off the olive oil drizzles… as always moderation is key.

Serving size: Serves 6 slices

Preparation time: 15 minutes

Cook Time: 5 minutes

Ingredients

1 ripe avocado, peeled and Stoned

125g/4oz cooked chickpeas (garbanzo beans)

3 tbsp lemon juice

2 tbsp tahini paste

1 garlic clove, crushed

1 teaspoon of chilli powder

4 tbsp olive oil, plus extra for drizzling

1 sprig of fresh rosemary

Salad topping of your choice

Directions

  1. Combine the chickpeas, lemon juice, tahini paste, chilli powder, garlic and 4tbsp oil in a food processor or blender.
  2. Add half of the avocado to the mixture and process until smooth then add remaining avocado and pulse briefly to retain some texture. Season with salt if desired.
  3. Toast bread slices under grill, turning once.
  4. Once toasted take out of the toaster and spread toast with humus then top with salad of your choice. I use tomatoes, lettuce, and spring onions.
  5. Then add fresh rosemary to the top and drizzle with olive oil to serve.

Notes This vegan avocado on toast recipe with humus makes about enough sauce for 6 slices of wholemeal toast which is plenty enough for three people.

Enjoy this vegan avocado on toast recipe? Please share with your friends!

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Loaded Vegan Quesadillas

Loaded Vegan Quesadillas

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Loaded Vegan Quesadillas

When making Loaded Vegan Quesadillas, it is best to make the quesadilla sauce in advance. When it’s done, let it cool off in the refrigerator for a little while. You can use fresh or frozen veggies when making Loaded Vegan Quesadillas. If you are using frozen veggies, be sure that they are thawed out before cooking them.

This Loaded Vegan Quesadillas recipe requires 8 cups of fresh greens or veggies. It also requires all-purpose flour, baking powder, salt and non-dairy butter substitute. You should have nutritional yeast flakes on hand as well as cayenne pepper and ground black pepper. Loaded Vegan Quesadillas can be served with salsa, vegan sour cream and/or guacamole.

Ingredients

  • 8 flour tortillas (taco size)
  • 8 cups fresh greens or veggies
  • Non-dairy butter substitute 2 Tbsp.
  • Nutritional yeast flakes
  • 1/2 tsp Cayenne pepper
  • 1/4 tsp Ground black pepper (Optional)
  • 1 cup broccoli florets, lightly steamed
  • 1 cuop of green beans
  • 1/2 red onion, thinly sliced
  • 2 tsp. extra virgin olive oil 4 tsp.
  • 1 cup of grated vegan cheese
  • 1 cup of chopped coriander
  • Vegan butter
  • Salt to taste
  • ½ cup of chopped chives to garnish
  • Toppings like salsa, vegan sour cream, and guacamole (Optional)

Ingredients for sauce:

  • 1/2 cup tomato sauce
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt and ground black pepper to taste

Mix together in a blender for the consistency that you like.

Ingredients for vegan sour cream:

  • 1 cup vegan mayonnaise or cashew cream

Refrigerate for 30 min before serving Loaded Vegan Quesadillas with sauce and sour cream.

Directions

  1. Heat up a non-stick frying pan over medium heat.
  2. Add oil and onions to the pan and cook the onions until they start to go clear.
  3. Add the green beans and press them flatly against the bottom of the pan using a spatula. Cook for about 5 minutes before flipping over to cook on the other side until the green beans are cooked through.
  4. Next, add in the broccoli florets and press them flatly against the bottom of the pan using a spatula. Repeat steps for cooking until the broccoli is lightly browned on both sides and cooked through.
  5. Add in the nutritional yeast and salt to taste.
  6. Transfer to a separate bowl and leave to one side.
  7. Wipe off excess oil from your frying pan if necessary, before adding tortilla one at a time. Cook each side for about 30 seconds before flipping over to cook on the other side for an additional 30 seconds or so.
  8. Remove from heat and spread 1/2 tablespoon vegan butter over each tortilla before stacking them together neatly in 4 sets of 2.
  9. Take two of the tortilla and place a good sized helping of the vegetable mix between each set of two tortillas along with a sprinkle of vegan cheese and finely chopped coriander. Place back in the frying pan, roast both sides until crispy.
  10. Serve as loaded vegan quesadillas with green or tomato salsa, vegan sour cream and/or guacamole.

Enjoy!

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Cauliflower Soup

Cauliflower Soup

by with No Comment All PostsCoachingDietingPlant based foodRecipesVeganWellbeing

I have been vegan for over ten years and cooking vegan food became my specialty, vegan soup recipes especially.

One rainy day back in November 2009 I made the best vegan soup recipe I could come up with, which was easy because most vegans make great soup chefs.

Soup making started out as a hobby that I only did on weekends when I had the time, but soon enough word got around, and people would come to me looking for advice and recipes or just want to hang out in the kitchen whilst I cooked.

In fact, they loved the gatherings so much that they wanted me to open up an entire shop dedicated to soup! Which of course, I declined.

Last week, I opened the fridge and there in front of me were three cauliflowers! Three? I pondered a while, curry or soup? Then on autopilot came cauliflower soup.

I have to admit it was one of the best soups I’ve ever made and I’m going to share the recipe with you.

I didn’t have to work so hard to make the perfect vegan cauliflower soup recipe so I don’t suppose it will be too difficult for anyone reading this to follow either.

Cauliflower soup? Everyone says, just before the words, ‘Errrrr, No’ But let me tell you about the benefits of cauliflower.

Benefits of Cauliflower

  1. Cauliflower is a great source of vitamin B6, which helps the body convert carbohydrates to glucose
  2. It’s also high in potassium, which can help lower blood pressure and reduce the risk of stroke
  3. One cup of cauliflower provides about 3 grams of fiber, or 14% of your daily requirement
  4. Adding cauliflower to your diet could help you lose weight because it’s low-calorie and full of nutrients
  5. Cauliflower is one vegetable that doesn’t contain any carbs so it won’t raise blood sugar levels like other vegetables do
  6. You can eat raw cauliflower as a snack or use it in recipes such as soups, salads, stir-fries, curries and even pizza crust. You can us it for just about anything actually
  1. Cauliflower is a cruciferous vegetable, which means it’s high in vitamin C and fiber
  2. It can be used as a substitute for rice or mashed potatoes
  3. It has been shown to reduce the risk of colon cancer by up to 40%
  4. One serving provides more than half your daily need for vitamin K, folate, and manganese
  5. Low in calories and low glycemic index – great for people with diabetes!
  6. The roman emperor Nero was known to eat cauliflower because he thought it improved his singing voice

Cauliflower soup recipe

  1. Rinse and peel the cauliflower
  2. Cut it into small chunks
  3. Put a pot of water on to boil, then add the cauliflower once it starts boiling
  4. Add salt, pepper, and garlic powder for flavor (optional)
  5. Once the cauliflower is soft enough to mash with a spoon or fork, use an immersion blender or regular blender to blend until smooth
  6. . You can also add in some nutritional yeast for extra flavor (optional)

 

  1. Cut up cauliflower and onion
  2. Add water, salt, pepper, garlic powder and vegetable broth
  3. Cook until cauliflower is tender
  4. Add coconut milk or almond milk
  5. Remove from heat and puree with an immersion blender
  6. Serve hot with added toppings (chili oil, cilantro) for a spicy kick!

 

  1. Ingredients and tools
  2. Instructions for making the soup
  3. Tips on how to make it taste better
  4. How you can store or freeze the soup for later use
  5. FAQs about vegan cauliflower soup (e.g., Is this recipe gluten-free?)
  6. Recipes that are similar to vegan cauliflower soup

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