Super easy Vegan garlic bread pizza! . by . Recipe: . Ingredients: For the b…

Super easy Vegan garlic bread pizza!
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 by beckyexcell
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Recipe:
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Ingredients:
For the bread
260g yoghurt (I use plain coconut yoghurt, but any plain yoghurt would work)
250g gluten free self raising flour
1/4 tsp xanthan gum (optional)
1/2 tsp gluten free baking powder (optional)
1/2 tsp salt
Garlic Topping Option 1: Low FODMAP option
3 tbsp garlic-infused oil
60g butter (dairy free if necessary), room temp
2 tbsp fresh parsley , finely chopped
salt and pepper
Garlic Topping Option 2: If you can eat garlic
2 tsp minced garlic paste (I buy this in a jar next to the spices)
120g butter (dairy free if necessary), room temp
2 tbsp fresh parsley , finely chopped
salt and pepper
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Instructions:
Preheat your oven to 200C Fan / 220C.
Mix together your garlic topping in a bowl – option 1 if you can’t tolerate garlic and option 2 if you can tolerate garlic. Mix it together so it’s nicely combined and put to one side for later.
Add all your bread ingredients into a bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it’s all pushed into a big ball.
Knead the dough briefly so it’s smooth and combined (you might need a little flour if it’s a bit sticky, it shouldn’t be)
Cut the dough into 4-5 pieces. (To be honest you can cut it to whatever size you want your bread to be!)
On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to just over 0.5cm thick but slightly thicker or thinner would be fine too. You can do this in any shape you like, I choose to do mine in a round-ish shape.

Pizza Bianca by Artichoke pesto: 1 cup of jarred artichoke halves 1/4 cup o…

Pizza Bianca

by sculptedkitchen

Artichoke pesto:
1 cup of jarred artichoke halves
1/4 cup of the liquid from the artichoke jar
1/2 cup of basil leaves
2 tsp of cilantro paste or handful of cilantro leaves
3/4 tsp of pink salt
2 tsp of garlic paste
2 Tblspn of toasted pine nuts.
Juice of half lemon
1/2 tsp of paprika

Dairy free parmesan (optional)
Throw ingredients together in a food processor and blend.

Pizza crust
Ingredients
 2.5 cups flour
 2 1/4 tsp of active yeast.
 1 T of coconut sugar
 3/4 teaspoon salt .
 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of dried Italian seasoning. 1 T of vegetable stock seasoning (optional).
 2 Tablespoons olive oil.
 1 cup of warm water.

Method:
1. Add your yeast to the warm water. Then add sugar. Stir briefly and then leave in a warm place. We left ours unopened in the sun rays inside.
2. Add all your remaining ingredients in a large bowl.
3. Add olive oil and your yeast mixture. Add more flour if too runny or add more water if too doughy. Usually I need to add a bit of flour.
4. Roll out your dough.

Method:
1. Preheat the oven.
2. Spread a layer of artichoke pesto on your dough.
3. Layer on your vegan mozzarella and toppings of choice (like mushrooms).
4. Spread some vegan butter to the crust to make it more golden during baking.
5. Bake for 20 minutes.

Enjoy!

Black bean & zucchini curry . By . Recipe: Black bean & zucchini curry (serv…

Black bean & zucchini curry
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By vegamelon
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Recipe:

Black bean & zucchini curry (serves 3-4)
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Ingredients:
-1 large onion, diced (200g)
-3 cloves garlic, minced
-1 tbsp ginger root, minced
-3 dried red chilis; optional
-spices: 1 1/2 tsp paprika, 2 tsp ground coriander, 3/4 tsp ground cumin, 3/4 tsp ground turmeric, 1/2 tsp ground cinnamon, 1 tsp salt, 1/2 tsp black pepper
-6 oz tomato paste (170g)
-3 medium zucchinis, chopped (700g)
-3/4 cup water (180g)
-3 cups cooked black beans (500g after draining)
-1 cup full-fat coconut milk (200g)
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Instructions:
In a large skillet, heat some oil and add the onion. Cook for 5 minutes, then add in garlic, ginger, red chills, spices, and tomato paste. Stir until incorporated. Once the mixture is fragrant, add in zucchini and water. Cover the pot and simmer on low heat for 10 minutes. Add in black beans and coconut milk, then simmer again for 10 minutes — or until the zucchini is tender. Season with more spices if desired, then serve warm.

Bean Chilli, Guacamole, Fresh Spinach & Rice! Amazing work by Alex-Leigh from …

Bean Chilli, Guacamole, Fresh Spinach & Rice! 

Amazing work by Alex-Leigh from

nourishingalex!

Check out her quick and easy recipe below:

Serves 2-3⁣
Ingredients: ⁣
– 1 small onion, diced⁣⁣⁣
– 400g can chopped tomatoes⁣⁣⁣
– 1 vegetable stock⁣⁣⁣ cube – 3tsp garlic powder/granules – 1tsp smoked paprika ⁣
– 1 1/2 tsp ground cumin ⁣
– 1/2tsp mild chilli powder⁣⁣⁣
– 1tsp dried oregano ⁣
– 1tbsp maple syrup⁣⁣⁣
– 1/2 390g tin red kidney beans, drained & rinsed⁣⁣⁣
– 1 tin black beans, drained & rinsed⁣⁣⁣
– salt & pepper, to taste⁣⁣⁣
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Instructions:
1. Sauté the onion on a medium heat setting in a pan of water/oil until translucent for about 6mins.⁣⁣⁣
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2. Pour in the chopped tomatoes, then using your chopped tomatoes tin, fill it with water halfway, then pour the water in the pan, then add in your vegetable stock cube. ⁣
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3. Add in all the spices, dried oregano, maple syrup, beans, salt & pepper. Bring it to boil, then once it starts to bubble, turn down the heat to low and simmer for 30 mins until the sauce has reduced and thickened. ⁣
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4. Serve with rice, quinoa, potatoes, salad or veggies and guacamole. ⁣