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).
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.
This carrot and turmeric soup is rich and nutritious and golden, perfect for the start of Autumn! Turmeric is rich in iron and also anti-inflammatory. The olive oil and black pepper in the recipe are there to make the most of these properties.
Carrot Turmeric Soup Ingredients
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste
Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.
Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.
Pour into bowls and squeeze some lime juice over the top. Yum!
Delicious and zesty, fresh and full of flavour, this raw Spaghetti Bolognese is bursting with goodness too.
Ingredients – for one person
one courgette (zucchini)
2 large ripe tomatoes
2 sticks of celery
a handful of walnuts
one clove of garlic, peeled
a squeeze of lemon juice (optional)
fresh herbs of your choice. You don’t need a great quantity when the recipe is raw as the flavour will be strong. A few small sprigs or leaves are enough. Oregano is traditional, but parsley, sage, thyme, lovage and lemon balm all work well, or a mixture thereof.
olives to top
Method for Raw Spaghetti Bolognese
Spiralize the courgette into noodles, or courgetti, using a spiralizer or cut into thin strips with a vegetable peeler or knife. Blend up all the other ingredients to make make the sauce. A high powered blender works best to get the nuts really smooth. Dish up your noodles and sauce and top with olives and/or chopped herbs. Enjoy your Raw Spaghetti Bolognese!
Our Vegan Christmas section has been updated and streamlined, hence the glut of festive posts before this one! Check it out for lots more recipes and gift ideas too.
Grease a 2 pint pudding basin. Put the soaked fruit, cherries and ground almonds into a large bowl. Add the flour, salt, spices, sugar, breadcrumbs, suet, lemon zest and juice, treacle, soya milk and 4 tbsp sherry. Mix well to make a soft mixture. Spoon into the basin, cover with two layers of greased foil and tie down. Steam for 4 hours. Cool. Cover with a circle of greaseproof paper and two layers of tinfoil. To reheat steam for three hours as before. (I have to say that when I make it I prick the pudding and feed some more sherry or brandy into it…) and don’t forget that after it is reheated pour MORE brandy over it and set it on fire.
‘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 Amazon UK
Mix all ingredients ,except the brandy, together in a bowl then cover and leave for 12 hours. To prevent fermentation place the mincemeat in a 120C/ 225F oven for 3 hours. Then allow to cool, stir in brandy and put in clean jars and seal.
I loved this so much before I was vegan that I veganised it one year and it is excellent… you can leave off the ‘cream’ layer if you like but I think it makes it!
Note: since this recipe was written in 1998, many ready made vegan creams have become available.
Vegan Trifle Method
Make a plain vegan sponge and sandwich it together with jam. Slice it up and put it on the bottom of a trifle dish ( or other suitable deep dish) drain a tin of fruit and put on top of the sponge (or use fresh fruit. I like raspberries).
Next make up a vegan jelly and pour on top of everything… leave to set. Make up custard with soya milk and pour that on top of the set jelly. Leave that to set. Now put on a thick soya cream made with…2 tbsp cornflour, 2 oz/60g vegan margarine, 1 oz/30g sugar, 1/2 tsp vanilla essence and 1/2 pt/250ml/1 cup of soya milk… blend the cornflour with a little soya milk. Add the rest of the milk gradually and transfer to a saucepan. Bring to the boil gently and stir until the mixture thickens. Set aside to cool. Cream the margarine with the sugar until pale in colour. Beat in the cooled cornflour mixture a little at a time. Add the vanilla essence.
Put the cream layer on top of the chilled custard layer. Decorate with fresh fruit and then eat voraciously.
The cream can also be turned into brandy cream by adding a spoonful of brandy…serve with Christmas pudding.
‘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 Amazon UK
3 green onions (scallions), including green part, sliced thinly
8 ounces/230g (more or less) white button mushrooms, chopped in big chunks
PASTA: 1 package large manicotti tubes
SAUCE: About 28 ounces/750g of your favorite pasta sauce, homemade or prepackaged.
Plop tofu into a medium-sized mixing bowl and mash/crumble with your hands. Add spinach and fold into tofu with a fork, using fork to break up strands of spinach and mix evenly with the crumbled tofu. Stir in Italian seasoning, onions, and mushrooms.
Boil about 10 manicotti tubes just shy of al dente (they won’t fall apart this way when you’re stuffing them) and drain. Use your fingers to push clumps of filling into the manicotti tubes till each one is plump and full. Lay them in a covered casserole dish (more than one layer is O.K.) and pour your favorite tomato-based pasta sauce (homemade or bottled) over the whole thing. Cover and bake at 350 degrees Fahrenheit for about an hour, maybe a little less (say, 45 minutes) if you have the manicotti spread out in a single layer. Remove from oven and give it a few minutes to cool off before attempting to eat.
Note: I have to keep my sodium intake low, so I don’t add salt to anything I make from scratch (except some baked goods), so some of you might prefer to add a. 1/2 teaspoon of salt to the filling.
If you liked this spinach tofu manicotti try some of our other festive recipes
The cake above was made with the cacao rich vegan cake mix from Creative Nature. The little round sweets are their Gnawbles which are basically vegan Maltesers!
The mix makes a gorgeous, sweet and luxurious cake – you just add oil and milk of your choice – and the Gnawbles are delightfully crunchy and delicious.
Creative Nature also make snack bars which are great too. See the whole range here. It includes many different types of vegan cake mix and numerous varieties of Gnawbles and bars. Particularly innovative is the Hazelnot flavour, containing no nuts.
Use code VEGANFAMILYHOUSE10 at the checkout for a 10% discount.
Everything is gluten free, vegan and nut free too.
Vegan moussaka. Rich and delicious and good for you!
The most basic of recipes: layer up four roasted aubergines (thinly sliced length-ways prior to rubbing with olive oil and roasting until soft, about 30 mins) with green lentil ragu (simple pasta sauce recipe here, just add two small diced sweet potatoes and a chopped red pepper to it along with cooked green lentils, either two tins or 250g dried then cooked) and top with a thick white sauce (recipe here, leave out the vegetables).
Our quantities served six, or three eating it cold for lunch the next day too, which was very very good.
FIREFLIES AND CHOCOLATE, inspired by the kidnapped children of Aberdeen, and featuring a historical vegan character (see post here), is out now. The story follows the adventures of Elizabeth Manteith and her determined efforts to get back home. There’s love. There’s derring-dos on the high seas… and there’s chocolate!