Vegan Mexican Chili Pizza with ‘Cheesy’ Topping.

OK so someone asked for the recipe to this one so here we go. This makes enough for a 12inch pizza 🙂

Pizza Base
1 tablespoon olive oil and some for oiling
150 g wholemeal self raising flour
teaspoon dried marjoram
2 tablespoons almond milk
1 teaspoon white wine vinegar
50 ml vegan yogurt (click here for my recipe for home made cultured yogurt)
Salt and pepper

Sauce
1 can chick peas rinsed and drained
1 can kidney beans rinsed and drained
1/2 tin chopped tomatoes
1 tablespoon chilli powder
1/2 onion finely chopped
1 tablespoon tomato puree
1 tablespoon olive oil
2 minced garlic cloves
pinch salt and pepper

Cheesy topping
125ml soya milk
50ml olive oil
3 tablespoon nutritional yeast
1 tablespoon cyder vinegar
1 big tablespoon vegan bouilon
2 medium boiled potatoes
1/2 tablespoon dijon mustard
1 teaspoon chilli powder
1 tablespoon tomato ketchup

Pizza base –

1. Preheat oven 180oC and oil your pizza try lightly with a brush.
2. Combine all the base ingredients together and knead for about 15 minutes.
3. Roll out to fit the pizza tray. We pushed any bits left hanging over into the mould of the pizza tray.
4. Place in pre heated oven for 5 minutes and remove and place on a rack to cool. While cooling, spread oil over the top of the pizza base with your brush. This stops the base getting soggy when you put veg and stuff on top because oil is hydrophobic (repels water).
6. NOTE at this point if you make a batch you can freeze the pizza bases and pull out when you need them in future.
7. Once cooled place pizza base back on the pizza tray ready to top.
8. Start mexican sauce

Mexican Sauce Topping

1. Mash up the chickpeas with the garlic, oil, chili powder, tomato puree and salt and pepper.
2. Add the chopped onions, chopped tomatoes and kidney beans and mix well.
3. Spread this over the top of your pizza base

“Cheesy” Topping

1. Heat soya milk but don’t let it boil.
2. Add potatoes and mash up together.
3. Combine all the other ingredients and mash up well.
4. Use a spoon to blob this mixture around the pizza top.
5. Throw some jalapenos on top at this point if you wish.
6. Place pizza back in oven for 18-22 mins.

Advertisements

Vegan Date and Prune Brownies

Hi everybody I hope you are all well. So this is my first time doing a recipe blog but I thought I’d do so for this brownie as it turned out so well and so light and fluffy and delicious.

I have made a few alterations to the original recipe and that’s what I’m giving you below.

The recipe is taken from The Vegan diet Recipe Book by Tony Weston and Yvonne Bishop.It is all Vegan and endorsed by the  Vegan Society.

250 g wholemeal flour
300 ml almond milk
50ml coconut oil
4 tablespoons coca powder
250 g caster sugar
1 teaspoon salt
1 teaspoon vanilla essence
50 g ready to eat prunes, stoned
50g dates, stoned
1 1/2 teaspoon baking powder
1 tablespoon flaked almonds

1. Line baking tin with baking paper/parchment and oil lightly. Preheat oven to 180 oC, Gas mark 4

2. Place 2 heaped tablespoons of the flour in a saucepan and mix in 250 ml of the almond milk. Cook, stirring constantly on a medium heat until thick. Then set aside to completely cool.

3. Combine the last 50g almond milk, oil and cocoa powder in a bowl and stir until smooth.

4. Transfer the cooled flour mixture to a food processor or liquidizer, add the sugar, salt, vanilla, prunes and dates and blend until smooth. Add the cocoa mixture and blend again.

5. Mix the remaining flour with the baking powder and the almonds, then add the prune mixture and blend again. Pour the mixture in the prepared tin and bake for 25-35 minutes, until firm to the touch.

6. Cut into slices and eat hot or cold.

Enjoy!
-ScottyRunner Xoxo