Cheese-less Pizza

16:23 Reporter: VeganZine 0 Responses

Ingredients:
Fresh pizza dough (recipe here), dough from a mix, or bought crust
For Sauce:
1 400g tin of tomatoes
1-2 garlic cloves
1 small chopped white onion
tomato puree
Dried or fresh mixed herbs: parsley, rosemary, basil, marjoram, thyme and coriander

Chopped Vegetable Toppings:
1 small Red Onion,
1 large green bell pepper,
1 large red bell pepper
20g Button Mushrooms,
30g Black Olives
1 Courgette (zucchini),
2 Tomatoes,
1 Garlic Clove (crushed)

Method:
Pizza Sauce
For the sauce, sauté 2 chopped cloves of garlic and chopped white onion for a few minutes, add tin of tomatoes and reduce it down to a paste. Cook on a low heat for about 15 minutes – ensuring the mixture does not become too watery, add a generous amount of tomato puree (not ketchup!) and sprinkle mixed herbs. Then use blender too a smooth paste.

Topping:
Prepare pizza dough and press into pizza pan (or onto baking tray if you don't have a pizza pan). Use spoon to spread the sauce onto the pizza base and add vegetables and other toppings. Bake for around 20 minutes at a moderate heat of 350ºF / Gas Mark 4

Serve hot.

Notes:
The pizza takes about 25 minutes to prepare, or one hour and 25 minutes if you prepare your own dough.
Pizza dough, boxed mixes, and pre-baked crusts can be bought at many supermarketss. However, these can, sometimes contain eggs, milk, whey or lactose so check ingredients.

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Aubergine and Butter Bean Biryani

15:57 Reporter: VeganZine 0 Responses

Serves 2

1 tin of butter beans (or 400g of dried Butter Beans, soaked for 24hrs)

230gm /8 oz. brown rice

1 medium aubergine

1 sliced red pepper

1 tin chopped tomatoes

¼ tsp. chilli powder

1 tsp. turmeric

1 tsp. garam masala

1 tsp. ground coriander

1 tbsp. soy sauce

3 tbsp. Vegan soy-based natural yogurt

1 oz Toasted pine nuts

1 oz Raisins

1 Sprig of Coriander for garnish

Vegetable Oil

Rock Salt

1.1 pints Hot Water


Cut aubergine into cubes, sprinkle generously with Rock Salt, leave for 45 minutes then rinse.

Heat vegetable oil in a large, heavy bottomed pan add Brown Rice and warm for 4 minutes.

Mix spices together in a small bowl adding a dash of water to make a paste. Pour paste over cooked rice, add aubergine and sliced red pepper.

Drain Butter Beans then add to the rice mixture. Add the tinned tomatoes, 1 pint of hot water and soy sauce. Cover the pan and bring to the boil, then simmer for 35 minutes, stirring occasionally and ensuring rice is cooked through.

To serve: Sprinkle with toasted pine nuts and raisins. Garnish with a coriander sprig and serve hot, finally add the yogurt (or serve alongside in a small bowl) and serve hot.


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