Spicy Sweet and Sour Pizza #vegan

Spicy Sweet and Sour Pizza. Vegan!
With a salad of lettuce, orange and pinto beans…

This is a totally delicious sweet and sour pizza, made spicy by the inclusion of a chilli in the sauce. And it’s all about the sauce. You can put it on any base you like. We used homemade sourdough (see how we do it here) but you could use ready made bases or even pitta breads.

The quantities below made enough for a large, full roasting tin size pizza, serving four.

Sweet and Sour Pizza Sauce Ingredients

  • a little olive oil
  • one onion, finely chopped
  • a few cloves of garlic, really finely chopped or crushed
  • one small sweet potato, peeled and finely diced
  • one chilli pepper, deseeded and finely chopped
  • about a quarter cup of pineapple juice (handy if putting tinned pineapple on pizza, as you can use the juice from the can)
  • about a tablespoon of balsamic vinegar
  • half a tube or a small jar of tomato puree
  • a few sprigs of parsley, very finely chopped
  • salt to taste (doesn’t need much)
  • Toppings of choice: we used tinned pineapple, tinned mushrooms (they don’t dry up on a pizza like fresh) and Asda Free From Grated Mozzarella (Asda have the cheapest free from cheese we’ve seen).

Method

  • Prepare your base as desired. In our case, we made sourdough bread dough and left it rising in the tin all day!
  • Fry the onion, garlic, sweet potato and chilli in the oil for a few minutes.
  • Add the juice, vinegar, parsley and puree
  • Mix well, adding more juice if too thick.
  • Season with salt
  • Spread it over your pizza base and add toppings!
  • How long you need to bake depends on the base. Our thick homemade one needed half an hour at 200C/400F. Pittas would need much less as they’re already cooked. In fact you could just grill them.
vegan tattie soup

Other recent food and posts elsewhere from us:

Cocoa Loco have some gorgeous new organic and fairtrade Christmas chocolate in, see their large vegan range here.

Vegan Lentil Bacon Soup #plantbased

vegan lentil bacon soup
this isn't bacon: great in vegan lentil bacon soup

This isn’t bacon + lentil soup = vegan lentil bacon soup, and it is wonderful! Just chop the vegan bacon finely and cook it in the soup. Other products work too: see the range at GreenBay Vegan Supermarket.

vegan lentil bacon soup

Useful or seasonal recipes: lentil soup; this tip also works well for pea soup, turning it into pea and ham, and then we have to give a mention to a great seasonal dish for autumn: Roast Pumpkin and Garlic Pasta.

If you liked this vegan lentil bacon soup see all our soup recipes here

The Mermaid and the Bear

The perfect read for Halloween, THE MERMAID AND THE BEAR, set in a fictional castle in Aberdeenshire, features the 1597 Aberdeen witchcraft panic and a love story.

From Amazon UK or Amazon Worldwide or Waterstones

See Author website for more details.

Vegan Chocolate Mint Squares & White Mousse

mint squares
vegan chocolate mint squares

Vegan Chocolate Mint Squares made by a clever friend who is generally good at making things 🙂 (recipe now in the comments below)

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White chocolate mousse with red berries. Made by us. Sometimes good at making things…

Melt about 100g of cocoa butter and blend into a block of silken tofu with some icing sugar and vanilla.

And here’s a flower:

vegan mint chocolate squares

If you liked these vegan chocolate mint squares, check out our other cake recipes here.

The Mermaid and the Bear

Set in a fictional castle in Aberdeenshire, Ailish Sinclair’s debut novel, THE MERMAID AND THE BEAR, blends an often overlooked period of history, the Scottish witchcraft accusations, in particular the 1597 Aberdeen panic, with a love story. 

Amazon UK

Amazon

Waterstones

Author website

Roasted Beetroot Cream Sauce for Pasta

roasted beetroot cream sauce on spaghetti
With garlic bread and broccoli…

This roasted beetroot cream sauce is earthy and easy, and so delicious and vibrant in colour.

We roasted a bunch of beets the night before when the oven was on for another meal, and then popped them in the fridge until needed. We used beautiful stripey Chioggia beetroot from the garden but any beets will do.

Beetroot Cream Sauce

  • Pour the beets and roasting oil into a saucepan.
  • Add: 1 chopped onion, a few cloves of garlic, a small bunch of parsley and a little chopped celery.
  • Fry up for a few minutes until the veg is softened.
  • Pop into a blender with a small box of vegan cream and a little salt. We used Oatly.
  • Blend!
  • Stir into pasta of your choice. It worked very well with spaghetti, coating a 500g packet perfectly.

If you liked this beetroot cream sauce, check out our other main dishes here.

Book of the Moment

Creating a Forest Garden: Forest gardening is a novel way of growing edible crops – with nature doing most of the work for you. A forest garden is modelled on young natural woodland, with a wide range of crops growing in different vertical layers. Unlike in a conventional garden, there is little need for digging, weeding or pest control. Buy UK

Olio

Active in many countries across the world, Olio is an app that you can download to your phone to share food in your local area. It does have a desktop version too. People share things that they can’t use up in time from their fridge, or cupboard items that they no longer want. Food Waste Heroes (which you can volunteer to be) collect yellow stickered or surplus food from businesses and then share it for free on the app.

sunflower in the garden and a beetroot cream sauce
Sunflower in the garden
GreenBay 100% vegan supermarket

Vegan Sage and Onion Stuffing

This vegan sage and onion stuffing is easy to make and completely delicious!

Ingredients

vegan sage and onion stuffing
  • 6 slices of wholemeal bread (Orgran Rice Crumbs or gluten free vegan bread can be subbed for a gluten free version)
  • half a cup/85g/3oz of vegan margarine
  • 4 teaspoons of dried sage or 8 of fresh, chopped sage
  • 1 finely chopped large onion
  • salt to taste

Method

Melt the margarine in a saucepan and then cook the onion in it until soft. Break up the wholemeal bread with your hands (into fairly small pieces) and mix into the onion and margarine with the sage and salt.

This can be pressed into an oven-proof bowl for baking, or if you like meat analogues it can be sandwiched between two Turkey Style Vegan Roasts (available from GreenBay Vegan Supermarket and health food shops), wrapped in foil and baked in the oven!

If you liked out vegan sage and onion stuffing, check out all our other festive recipes here

GreenBay 100% vegan supermarket
vcre

‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it!
Buy UK 

Plant Faced Clothing – vegan messages on clothing.

Vegan Smoothie: figgy, pink and sweet

vegan smoothie

The sweetest vegan smoothie of them all.

For one:

  • 3 bananas
  • 2 medjool dates
  • 1 fresh fig
  • a little coconut water to get the blender blades going.
  • Blend and enjoy…
  • Then walk on the beach.

See more blender recipes here

walk on the beach

FIREFLIES AND CHOCOLATE, inspired by the kidnapped children of Aberdeen, is out on April 1st, just in time for Easter weekend, in paperback and on kindle.

Amazon (kindle pre-order)

Waterstones (paperback pre-order)

Goodreads

Fireflies and Chocolate

Chestnut Roast for Christmas or Thanksgiving

chestnut roast, vegan and gluten free

A very nice chestnut roast, the sweet spiciness of the nuts making it quite different in flavour to our cashew and walnut ones. Serves four generously.

Fry off 2 large red onions and 4 sticks of celery, both roughly chopped. Add in seven cloves (or less, up to you) of finely chopped garlic and a good bunch of fresh rosemary, scissored in.

Once the above has softened add a jar or tin of chestnut puree and stir until dissolved. Add a little water (about half a cupful) before mixing in a cup of Orgran Rice Crumbs (or other bread crumbs) and a couple of tablespoonfuls of gluten-free flour. Salt to taste.

Place in an oiled loaf tin and bake at 200C for at least half an hour or until firm. Yum. Slices well cold the next day for chestnut roast sandwiches or salads too.

For more roast recipes, see Vegan Christmas or Yule

The tree picture is dark and creepy today, but still brighter than the weather.

dark and creepy trees by a loch
vcre

‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it!
Buy UK