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Monday, 22 December 2014
Once, twice, three times a pizza…
…..and I lo-o-o-ve you.
Yes. It is safe to say I am
having a love affair with pizza. Ever since I got that cookbook called Vegan
Pizza we have had a different pizza every weekend. Each one different but
all equally delicious. Every fortnight on a lazy Sunday afternoon, I make a big
batch of dough and then half it and freeze it. For the next 2 weeks all I have
to do is take the dough out the night before to defrost and BAM! Practically
instant pizza. Honestly, it takes less time than ordering from Dominoes.
The three most recent
varieties we have had were:
1) Spinach, onion and
spicy mushrooms. Sorry the picture is pretty crap, the steam kept fogging the camera lens. But the pizza was good.
can you see the steam rising off that hot pizza?
You layer the spinach close
to the sauce and cashew cheese and then add onions, regular mushrooms and spicy
mushrooms. I made the spicy mushrooms by cooking the mushrooms in a bit of
tamari soy sauce and liquid smoke and some Italian spices plus lots of paprika.
Lots and lots of paprika. Perhaps too much paprika. Will cut back next time. I
also think I might try just marinating/coating the mushrooms in the spices and
then putting them on the pizza to cook in the super hot oven instead of pan
frying them first to save a step. But the spinach on there was yummy and we’ve
almost always got spinach so that would be good to just tuck onto any old
2) PB/BBQ pizza I know
you are thinking ????what???? But trust me on this.
Mix ¼ cup Peanut butter with ¼
BBQ sauce and add 2 cloves minced garlic and 1 tsp maple syrup and 1 TB very
hot water to help it mix up and you have a crazy good sauce. Top itwith cashew cheese sauce, bell pepper, onion
and sweet corn and yum it up.
3) Taste of India pizza.
Oh my goodness this was bloody amazing.
For the sauce you mix 2 TB
curry paste, 2 TB tomato puree (paste) 4 TB cashew cheese sauce and 1.5 TB
mango chutney. Top with onion, bell pepper, carrot and mushroom. The sauce was
eyes-rolling-back-in-your-head delicious I just wish I had put on more veg as
they shrank up considerably in the super hot oven.
We almost always have Patak’s
Balti Curry Paste in the fridge as it last for 6 weeks after opening and
makes many a quick healthy dinner. Cook up some lentils and veg and throw a bit
of curry paste in there--POW! Instant curry. I prefer curry paste to curry
powder as it has more depth of flavour. It does have some oil in it but also
tomato puree and spices. In my humble opinion, curry powder can make a meal
taste “chalky” but curry paste makes it rich. Curry paste is a cheaper buy
economically but I spend roughly £2.19 on a jar of curry paste and it lasts 6
meals so that is really only 36.5p per meal. The chutney on the other hand was
a new brand for me. We used to buy Geeta’s spicy mango chutney because
it used sugar and not high fructose corn syrup like many of the cheaper
brands.But it cost £2.09 and we are on
a budget so I tried a new kind from Lidl. It was a brand I did not know
but used sugar and not HFCS, you got 50g more than the Geeta’s and only cost
89p. That is a big savings.
The verdict: The budget brand
(Kanpur Garden) was delicious. It was sweet, tangy and spicy like a
chutney should be. There was a real depth of flavour because it had the exact
same nine spices that Geeta’s did (mixed spices, garlic, cumin, kolonji seeds,
fenugreek, black pepper, paprika, cloves and cardamom) but it was smooth rather
than chunky. I can live with
I have to say every unknown
brand we have bought at Lidl has been delicious. Some have slightly strange
names (Crusti Croc comes to mind--it sounds like an alligator with
impetigo) but they sell tortilla crisps that tastes almost exactly like Doritoes
Chilli Heat Wave but without the MSG and less than half the price. Plus the
El Taquito brand of salsa is really delicious and every few months goes
on sale for half price making it 32p a jar so we stock up.
So that has been our pizza
weekends. Just because we are on a budget doesn’t mean we still can’t have fun
food that is delicious and nutritious and with a homemade wholemeal spelt crust
and lashings of veg, it is a pretty good deal.
Oh and since all the recipes use the
cashew cheese sauce, here it is again for viewers at home who want to make it.
cup cashews (if you don't have a high powered
blended soak them for a few hours to soften them and then drain)
cup nutritional yeast like Engevita
cup plant based milk (we like Oatly)
TB lemon juice
tsp Dijon mustard (we like Grey Poupon)
tsp onion powder (optional)
clove of garlic, minced (optinal)
Put it all in a blender and whiz until
smooth. That’s it. This freezes well and can be defrosted overnight in the
fridge for additional pizzas. It is less pourable after being frozen so I “blop”
it on the pizza and smoosh it around the sauce a bit. Freezing doesn’t affect
the taste, just the thickness.
Bon appétit! Possibly Bwyta'n dda! in Welsh but don't quote me on that just yet.