2-Ingredient V/GF Sweet Potato Pizza

I have been ultimately slack in updating this blog, so I’m finally posting another recipe! A vegan and gluten-free pizza dough that is FULL of goodness and only takes 2 ingredients. Kinda hard to believe, I know! This dough can also be rolled out and cooked on a non-stick frying pan for excellent flatbreads. Eating these with hummus is heavenly!

So without further ado, here’s the recipe that we’ve been making on repeat for the past two weeks!

Sweet Potato Pizza

Method

  1. Preheat oven to 200C/400F. Line a baking sheet with parchment paper.

  2. Make the dough by mixing together the sweet potato puree, oat flour, sea salt and oregano until you get a firm dough. The dough should not be sticky at all - if it is then add a bit more oat flour.

  3. Divide the dough into 2 or 3 depending on how many pizzas you want and roll out on a floured surface, the transfer to the oven and bake for 10 minutes.

  4. Remove the dough from the oven and add the marinara and your toppings of choice. Bake for another 10-15 minutes, until the dough is crisp an slightly browned and the toppings are cooked through.

  5. Best served immediately.

Ingredients

this makes 2-3 pizzas

2 cups (500 ml) sweet potato puree

2 cups (500ml) wholegrain (gluten-free) oat flour

1 tsp sea salt

1 tsp dried oregano (optional)

Toppings:

1 cup (250ml) marinara sauce

3-4 mushrooms, thinly sliced

4-5 cherry tomatoes, thinly sliced

handful of fresh basil, for serving

other topping options: red peppers, zucchini,

olives, capers, vegan cheese, etc.

This dough keeps in the fridge for 3-4 days and is excellent for flatbreads too!

Vegan Lemon Poppyseed Muffins

Muffins have always been my favourite go-to, quick baked treat. These ones come together so quickly and they have a wonderful tangy flavour. Combine that with poppy seeds and you've got yourself a real winner! 

When I was growing up the poppy seed rolls were one of my favourite baked treats. I haven't eaten one in years now but baking anything with poppy seeds reminds me of a simpler time when young Anett could easily eat one or two of those pastries a day straight from the bakery. Those where the days, eh?

Lemon poppyseed muffins

If you want more delicious vegan baked treats and other recipes then check out the Deliciously Vegan App - there's over 200 recipes there already and counting! Over the past months I've put most of my emphasis on creating more recipes for the app, and to be completely honest, this blog as been left a bit on wayside. But I am working on new recipes for you my blog peeps now, so hold tight!

Ingredients

makes 6 big or 9 small muffins

  • 2 cups plain flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • 3 tbsp poppy seeds

  • 1/2 tsp powdered vanilla (sub vanilla extract)

  • 1/2 cup + 2 tbsp organic brown sugar or coconut sugar

  • 1/2 tsp salt

  • 1/3 cup melted vegan butter or avocado oil

  • zest & juice of 1 lemon

  • 1 cup soy milk

  • 1 tsp apple cider vinegar

for the glaze:

  • ¾ cups powdered sugar

  • 1-2 tbsp fresh lemon juice

Method

Preheat oven to 180C. Line a cupcake tray with muffin liners.

In a medium sized bowl, combine the flour, baking powder, soda, poppy seeds, vanilla, sugar and salt. Mix well.

In another bowl, combine the melted butter, lemon juice, soy milk and apple cider vinegar. 

Add the wet ingredients to the dry ones by folding the batter gently until smooth and incorporated. Spoon into cupcake liners and bake for 15-20 minutes, until a toothpick inserted comes out clean. Let cool completely before icing.

To make the icing, combine the powdered sugar and lemon juice until you reach the desired consistency. Pour over muffins. Enjoy!

vegan muffins

Vegan blueberry latte

A beautiful, fruity latte, perfect for winter and summer alike. 

Summertime in Nordic countries means two things - slightly warmer weather than the rest of the year and an abundance of things to forage in the forests. Mushrooms and berries, most importantly. 

This recipe highlights my favourites - wild blueberries or bilberries. They've got so much flavour and punch packed into a small round package, it's impossible not to love them! In summer we usually freeze as much as we can for the winter ahead, perfect for making these lattes later in the year!

If you can't find bilberries then regular blueberries will work just as well! Living in South Africa means that there are no bilberries here, which is why I've used regular blueberries for these pictures too. It tastes really amazing!

10 minutes

for 1-2 people

Ingredients

3 heaped tbsp blueberries, fresh or frozen

1 1/2 cup plant milk (oat/almond milk is best) + more for foaming

1/2 cup water (optional)

1-2 berry tea bags (rooibos works well too)

1 tsp powdered vanilla (sub with vanilla extract)

1/2 tsp cinnamon

1/2 tsp cardamom

 Place all ingredients in a small saucepan and bring to a simmer. Turn the heat off and let infuse for 5 minutes, then remove the tea bag and pour into cups. Foam the milk by placing a few tbsp in a French press and moving the handle up and down. Pour on top of the latte and sprinkle cinnamon on top. 

Oyster mushroom maki rolls

Every Saturday there is an organic market in Cape Town called the Oranjezicht City Farm Market. We go there as often as we can, stocking up on vegetables and fruits of the season as well as some of the most beautiful mushrooms our eyes have ever seen - including the beautiful pink oyster mushrooms used in these rolls.

They have a wonderfully delicate flavour, ready to be enhanced by whatever you with to cook it with. My favourite additions are simple - a bit of tamari, a bit of mirin, and sesame oil. Wonderful with noodles and rice alike!

We often sautee the oysters, julienne a variety of vegetables, and put the combination into wonderfully textured vegan maki rolls (as you might have heard, my husband loves anything and everything Japanese, including copious amounts of sushi rice each week).

As with any of my recipes - use the filling as more of a guideline and substitute the vegetables and mushrooms with whatever you have in your pantry. 

Ingredients

For the rice:

3 cups/555 gr of sushi rice

700 ml water

1 ribbon of kombu (optional)

 

For the sushi seasoning:

90 ml sushi rice vinegar (Mizkan works very well)

2 tbsp of sugar

2 tsp of salt

 

For the mushrooms:

1 tbsp toasted sesame oil

1 garlic clove, finely chopped

1 tbsp mirin

1 1/2 tbsp tamari

1/2 tbsp maple syrup

200 gr oyster mushrooms, roughly chopped

 

for the filling:

1 carrot, julienned

50 gr of purple cabbage, julienned

3-4 pieces of tenderstem broccolini (optional)

1 large avocado, thinly sliced

 

Extras: 

4 nori sheets, more if needed

black and white sesame seeds, for garnish

tamari or soy sauce, for dipping

 

 

Method

Wash the rice in a sieve under cold water until the water runs clear. Place the rice in a pot with the water and soak it for 30 minutes. 

Put the pot, lid off, on a high heat until it starts to boil, stirring gently every 2-3 minutes with a wooden spoon. Once it starts boiling, cover the pot with a lid and turn the heat down to the lowest. Cook covered for 8-10 minutes, until all the water has been absorbed and rice grains fat shiny. Turn the heat off and place a towel over the top of the pot so that no steam escapes. Leave to steam for 15 minutes.

 While the rice is steaming, make the sushi seasoning. Heat all the ingredients in a small saucepan over low heat, stirring until the sugar and salt have dissolved. Be careful not to boil. Let cool once once. 

When the rice is ready, gently spoon it into a wide bowl (wood or plastic, not metal) with a wooden spoon/spatula and pour the sushi seasoning over it evenly. Fold the rice gently to incorporate the seasoning and cool the rice. 

For the mushrooms, combine the sesame oil, garlic, mirin, tamari and maple syrup in a bowl and add the chopped mushrooms. Let marinate for 5 minutes, then cook on a medium heat until soft and caramelised, 5-7 minutes. Leave aside.

To make the rolls, place a nori sheet on a bamboo rolling mat, shiny side on top. Cover the nori with rice, using wet hands, leaving 2 cm empty on the top.  I keep a bowl of cold water near as I roll to make the process easier. 

Arrange the vegetables and mushrooms in a line near the bottom of the sheet and roll up tightly, wetting the empty nori at the top so that it sticks together. Repeat with rest of nori sheets and vegetables, then cut the rolls into pieces and sprinkle sesame seeds over. Serve with tamari for dipping. 

 

Vegan banana chocolate chunk muffins

Fluffy muffins, sweet banana & slightly bitter chocolate chips. Ready in next to no time and perfect with a cup of tea or coffee.

This muffin recipe is another one made with the magic of aquafaba aka chickpea water. It is best to use a can of good quality organic chickpeas (make hummus from those!), drain into a jar and keep in the fridge. You can also freeze it in ice cube trays to use whenever you need it!

I find that the combination of banana and aquafaba creates the most perfect moist muffins, which is why I come back to these again and again. I've also added walnuts and blueberries to the mix and it tastes amazing! So feel free to play around. 

Vegan banana muffins

Vegan banana muffins

Ingredients

2 small ripe bananas

3 tbsp aquafaba

3 tbsp almond milk 

3 tbsp maple syrup

2 tbsp almond butter

1/2 tsp salt 

2 tbsp coconut oil, melted

1 cup plain flour

1,5 tsp baking powder

1/2 tsp pure vanilla extract or vanilla powder

40 gr dark chocolate, roughly chopped or dark chocolate chips

Method

Preheat oven to 180C. 

Combine the bananas, aquafaba, almond milk, almond butter, salt and coconut oil in the jug of a blender and blend until smooth. 

In a large bowl, combine the flour, baking powder, vanilla and and dark chocolate chunks/chips. Fold in the wet ingredients until you get a smooth consistency. Line a muffin tray with cupcake liners and scoop the batter into the pan. Bake for 20-25 minutes, until browned on top and a toothpick inserted comes out clean. 

 

SPICY SHIITAKE PANDA ONIGIRI

 

Onigiri has quickly found it’s way into the hearts and kitchen of me and my other half. These little Japanese rice cakes can easily be eaten as a snack or as a full meal (you only need like two or three), and the filling options are endless. This time around I made them in the shape of a panda bear – because they are just toooo cute, am I right? I bet you could trick some kids into eating these as well! Stash some spinach inside. Hehehe. And the filling is our all time favourite – spicy shiitakes with a little bit of lime juice. Dip these into a bit of soy sauce and you’re in snacking heaven.

The real artist behind this humble yet amazing recipe is my dear K – I’m just the one who shaped the onigiri into cute bears. Also, I have a food blog. But he did all the homework and copious amounts of recipe testing for which he really deserves an applause for.

If the rice cakes don’t turn out perfect the first time around, don’t give up. It’s all about practice. It took K about 4 times to make the rice perfectly balanced in terms of sugar/salt/vinegar. And it is definitely worth it!

 

Ingredients:

300 g Japanese sushi rice

430 ml cold water

3 Tbsp rice vinegar

1 Tbsp white/light brown sugar

1 Tsp salt

2 medium sized shiitake mushrooms

1 tsp hot sauce

Squeeze of lime juice

Salt

 

Method:

1. Wash the rice 3-5 times until the water is almost completely clear. The best way to do this, I find, is by putting the rice in a large sieve and running water through it into a pot below. When the post is full, throw the dirty water out and start again. Once the water in the pot is pretty much clear (imagine filling the pot with clear water then putting a teaspoon of milk in it) then leave then rest the rice in the strainer for 30 minutes.

2. Put the washed rice in the pot you intend to cook it in and add the  water. Leave this to soak for a minimum of 30 minutes. 

3. Cover the saucepan bring it to the boil on a medium-high heat for about 5 minutes.

4. Turn the heat to the minimum and cook for another 12-13 minutes. Then remove from heat and rest for 10 minutes. Be careful not to remove the lid during the whole cooking process. 

5. Put your rice vinegar, sugar and salt into a small jar and mix it until everything is dissolved. This is now your complex rice vinegar mixture. Don’t be worried about putting a little too much vinegar in. I play it by eye, often adding about 1/2 Tbsp more vinegar to the mixture than what is stated above. You’ll get put off instantly if your finished rice cakes are under-seasoned.

6. After steaming the rice and making your complex vinegar, put the rice in a bowl while it’s still piping hot (a wooden bowl is best, but plastic will do too) and add the complex vinegar, using a wooden spoon to mix everything by turing and folding the rice. Be as precise and efficient with this step as possible. The rice must be mixed and folded while still hot so as to allow for any excess moisture to evaporate, as well as spreading the vinegar evenly.

7. To make the filling, finely chop the shiitakes and place them in a pan over medium heat with a bit of cooking oil. Fry until soft, then add the hot sauce (depending on how spicy you want it), a pinch of salt and a squeeze of lime juice. Take off heat and place into a container.

8. Start to make your cakes. Ensure that your hands are wet before handling the rice. It’ll take a while to get used to the texture and how to mould Japanese rice but once you get it, you’ve got it. A medium handful of rice is about right. Press the rice together in your hands a couple of times to make it stick, then flatten out and put in the filling. Bring the edges together and shape into a ball, flattening it a bit for the final shape. You can now start shaping it into a panda bear!

9.To decorate (and provide an extra flavour/texture) cut the nori into shapes to be put onto the rice. If you want to make them like a panda then cut out shaped like the ones I made, but there are tons of other options as well. Enjoy these by dipping them into soy sauce or just by themselves!