Delicious and fresh after the rich food of Yule, the courgette bases are juicy and flavoursome. Nice as canapés or a starter.
Brush a baking tray with olive oil . We used three courgettes, sliced to just under a cm thick, to cover a full size oven tray. Top with pizza sauce of your choice: ours consisted of passata mixed with a little olive oil, finely chopped onion, dried oregano and seasalt. We topped off with some Redwood’s melting cheese, but half an olive would be nice too. Bake for about 20 minutes at 200C/400F.
And as we seem to have developed a food/tree rhythm in recent posts, here is a woodpecker hole in a Scots Pine, which happens to be roughly the same shape and size as a mini pizza bite 🙂
It goes all melty in the oven and tastes like something from the distant past, in a good way, not in an over-flavoured, chemically and unfortunate way. This pizza cheese comes ready grated and is delicious. I extended the taste testers beyond just our family, including those who still eat dairy cheeses, and the general consensus was that this vegan cheese ‘does not taste weird’, which is actually quite an accolade.
The same company do a range of sliced vegan cheeses in ten flavours: original, cheddar, peppers, hot peppers, olive oil, olives, tomato and basil, herbs, pizza and mushroom. They all share subtle flavouring from whole added ingredients and are very pleasant in a sandwich. Particular favourites in this house were mushroom, herb and pepper. Pictured below is the ‘original’ type paired with lettuce and onion.
I like the fact that the products contain no palm oil; they are also free from gluten and soya.
Available from Goodness Direct and some health food shops.
We put the old, more battered, sign on some t-shirts and things a while back…
There’s a new soya milk brand coming to Tesco mid January: Vive Soy. We were sent a sample of the Cappuccino flavour to try which Davie enjoyed heated up at work on a very snowy day. It was very sweet, containing both sugar and sweeteners. The unflavoured varieties do not contain sweeteners and the unsweetened type has no sugar at all 🙂
These quantities make a huge one! Blend up 3 boxes of Silken Tofu with a teaspoon of turmeric, 2 tablespoons of Gram Flour and Black Salt (Kala Namak) to taste. Preheat your oven to 200C/400F. Grease a baking dish and place it in the oven too (frittata will cook more quickly). Wash, slice and fry up a box of mushrooms and a chopped red pepper (we used yellow but red would look better) in a little olive oil. Add a tin of sweetcorn to the mix until well heated through. Mix it all together (in pan if big enough, or straight into heated dish) and bake for at least half an hour or until it seems set through. Muchly yum 🙂
This recipe is delicious, nutrient dense and slices very well cold the next day for sandwiches too. Quantities are for a large loaf serving four generous roast dinner portions with leftovers:
a cupful of lentils. For some reason the organic ones from goodness direct cook much faster and just seem generally nicer. Buying the 3kg bags makes them cost about the same as the harder darker orange supermarket ones.
4 sticks of celery, finely diced
1 red and 1 green pepper, also diced
a 200g bag of walnuts, blitzed in blender or food processor
half a pack of Orgran Rice Crumbs (so 150g)
a tablespoon of fresh chopped herbs, I used rosemary and sage
2 tablespoons of gluten-free flour
small handful of sunflower seeds and some for sprinkling on top
seasalt to taste
Place lentils in a pan, cover with water and bring to boil. Turn down to a simmer and add the vegetables until everything is cooked. Mix in the walnuts and crumbs, add more water if the mixture is too stiff but you don’t want it runny at all. Add the herbs, flour, seeds and salt and mix well. Press the mixture into a greased loaf tin, sprinkle more seeds on top and bake in the oven at 200C/400F for about an hour.
For more roast recipes, see Vegan Christmas or Yule
250g of Doves Farm Gluten free Self Raising flour
1/4 teaspoon of xanthan gum (flour already contains some)
1/2 teaspoon bicarbonate of soda
4 mashed bananas
2 generous tablespoons of coconut oil (melted)
300g of raisins
juice of one lemon
2 teaspoons of vanilla extract
unsweetened soya milk to mix (quite a lot, flour is very absorbent)
Mix dry ingredients and then beat in the wet ones and fruit. Bake at 200C/400F for at least half an hour or until a skewer comes out clean.
Lovely with Booja Booja Vanilla ice cream or just with a bit of marg and a cup of tea.
Chocolate variation!! Add 50g of cocoa powder to the flour and liquidise 100g of pitted dates into some soya milk instead of raisins… delish 🙂
Some of us sampled Redwood’s latest products. ‘Dear God,’ and ‘Magnificent,’ were among the exclamations heard.
The cheezly bubbled up during cooking which was exceptionally easy: remove packaging and cook for 10-12 minutes at 200C.
The gluten free among us had a magnificent – there’s that word again – salad of lettuce from garden, cuke, avo and red pepper dressed with hemp seed oil and lime juice. Oh, and this: