Vegan Month of Food Debrief!

It’s over! Great timing too may I add, as today was my first day back at uni. (Final year!) I had so much fun with this Vegan MoFo, it was definitely tricky at times to get the posts out and still ensure the same detail and quality that I like to have. Looking back, I’m surprised that I had only 2 sweet recipes in there, but on second thought, time was of the essence and when I make desserts and such, it seems to take me longer to do 🙂 The following recipes were my favourite of the month so by all means take a look through and try them out – I’m still making my way through everyone elses posts and bookmarking like mad!

My healthy pizza makes the list because I still can’t believe how well some simple seasoned silken tofu replaces the traditional soft mozzarella. Made with a store-bought spelt pizza crust this pizza was fast and delicious!

Alicia Silverstone’s peanut butter cups have been a favourite of mine ever since I tried them! Her book The Kind Diet was my first vegan cookbook, so those recipes have a special place in my vegan heart!

Although I wasn’t happy with these photos, I WAS happy with the way these spring rolls turned out. They were so fragrant and delicious with the coriander peanut pesto, they only lasted a few hours in this house.

My new favourite pasta! This rich and creamy tomato sauce blended with cashews and pine nuts is so hearty and delicious that even my fussy Italian boyfriend was singing its praises.

A simple and classic eggs on toast, turned Vegan, thanks to The Vegg!

A fabulous little burger this one is. Butter beans and kale in pita pockets served with sweet chilli sauce. Quick and easy to make as well!

It was hard to choose my final favourite, but these gluten-free savoury pancakes won over my heart. I could eat these at every meal!

So that’s it for my first Vegan MoFo, I look forward to next year’s and I hope everyone enjoyed the posts and recipes! Now that classes have started, I won’t be able to post as often, but I am going to try and aim for at least twice a week – hey, if I can do it for a month…!

Healthy & Delicious Vegan Pizza with Tofu ‘Mozzarella’ – VeganMoFo

OK, two days in a row, let’s hope I keep this pace up! 🙂 For day two I’m showcasing one of my favourite homemade pizza recipes. It’s quick, easy, healthy and oh so scrumptuous! You can change-up the ingredients to suit your taste, but please give the silken tofu ‘mozzarella’ a try – you will fall in love!

Makes: 1 pizza

• 1 spelt pizza base (I used Biona Organic Spelt Pizza Base)
• 3 tablespoons organic tomato puree
• 2 teaspoons dried thyme and oregano
• 1/2 pack of mori-nu firm silken tofu
• 1 tablespoon nutritional yeast flakes
• 2 teaspoons garlic powder
• A few squeezes of lemon juice
• 1/2 a green pepper
• 1 mushroom
• 1 tomato
• A few marinated artichokes
• A handful of black olives
• 1 tablespoon of olive oil
• Fresh basil leaves

Method:

First, pre-heat the oven to 200°C/400°F/gas mark 6. To make the ‘mozzarella’, simply slice you silken tofu very gently into thin pieces and then, using a shot glass, cut out small round moulds and then slice them so you have little half moons.

Never mind the shot glass! It’s from my recent trip to Norway 🙂

Now spread the tomato puree onto your base, using the back of a spoon. Sprinkle over the thyme and oregano.

Now lay down your tofu slices and sprinkle with nutritional yeast and garlic powder, then drizzle the lemon juice over them. Now distribute evenly the sliced pepper, mushroom, tomato, artichokes and olives.

Now drizzle over the olive oil, making sure you distribute it over the veggies and tofu. Now place in the pre-heated oven on the top shelf and cook for about 8 – 10 minutes, depending on your base. Just keep an eyes on it. Once it’s out, finish off your masterpiece with fresh basil leaves and freshly cracked pepper! Enjoy!