Month: July 2014

So we’re on an accidental cauliflower week here! I’ve wanted to make a cauliflower pizza base recipe for ages and this first attempt was lovely. My mum introduced me to figs on pizza last year and it’s blown my mind ever since. Trust me you’ll convert.

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INGREDIENTS
For the cauliflower base

  • 1 whole cauliflower
  • 2 tablespoons ground flax
  • 6 tablespoons lukewarm water
  • 2 teaspoons garlic granules
  • 6 tablespoons rice flour
  • 1 teaspoon salt

For the onion chutney

  • 1 medium white onion
  • 1 medium red onion
  • 2 garlic cloves
  • 3 tablespoons sugar
  • 1 tablespoon date syrup
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon whole grain mustard
  • 2 tablespoons vegetable oil
  • 2 tablespoons dairy free butter

For the tomato base

  • 12 cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • Pinch salt

Find the cheeze here – as the dressing but replace the cashews with sunflower seeds soaked.

  • Figs
  • Rocket leaves

METHOD
1. Make the cauliflower base. Remove the leaves and hard base from the cauliflower and cut the cauliflower into small chunks. Place in a food processor and ‘pulse’ until you the cauliflower looks like rice.

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In a pan of boiling water boil the river cauliflower for 5 minutes.
Drain ALL the water and place in the freezer to cool for 20 minutes.
Preheat the oven to gas mark 6.
2. Once the cauliflower is completely cool you will need to get rid of all the excess water or you’ll have a soggy base! I used my hands for this but if you have muslin or a tea towel you can strain the cauliflower through it will be a lot more effective.
3. Make your flax eggs- add the lukewarm water to the flax and mix. Set aside for 5 minutes so the flax thickens.

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Add the flour, flax egg, salt and garlic granules to the cauliflower and mix thoroughly.

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Transfer the mixture to a tray covered in greaseproof paper approx 7mm thick and shape however you’d like!

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4. Put the base in the oven and cook for 25 minutes without the toppings.
5. Make the onion chutney. Cut the onions and garlic into thin slices. In a saucepan melt the oil and butter and add the onions. On a low heat with a lid cook for ten minutes to ‘sweat’ the onions and soften. Mix every few minutes to stop them sticking.
Once the onions are completely soft, add the sugar and date syrup and mix until melted. Add the balsamic vinegar and dinner until the it thickens. Once the mixture is sticky and the liquid is thick take off the heat and set aside.

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6. Make the tomato base. Cut the cherry tomatoes into quarters. In a saucepan heat the oil and add the tomatoes on a low heat. You want the tomatoes to soften and not brown. Add the tomato paste and salt and heat for about 7 minutes until the tomatoes have completely softened. Remove from heat.
7. Once your pizza base has cooked for 25 mins, remove from the oven and construct! First spread the tomato on the base, the add teaspoons of the onion chutney, scatter the figs and streak the sunflower cheeze. Put back in the oven for another 15 minutes until the figs have started to shrink and the cheeze is slightly brown.

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Serve with rocket and enjoy!

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Becky xxx

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After the Miso Tasty event I was itching to get cooking with miso. I’ve been seeing cauliflower steak recipes all over the internet recently (Thanks, Pinterest) and I wanted to do my own twist on them.

Also weirdly enough when I was thinking up this recipe I text Becky to tell her and turns out she was also making a cauliflower based recipe! So expect more cauliflower goodness later on this week.

Serve with wild rice and steamed greens for a wholesome vegan dinner! My mum really wanted you to know that she thought this was my most delicious meal yet – Thanks mum.

INGREDIENTS

  • 1 cauliflower, outer leaves and central stalk cut away
  • 3 sachets of Miso Tasty Spicy Aka Miso plus the sachets of umami and spring onion.
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 tbsp date syrup
  • 1 tbsp light soy sauce or liquid aminos
  • 1 tsp brown rice vinegar
  • 1-2 tbsp vegetable oil for frying

  1. Start by cutting up your cauliflower. After removing the stalk and outer leaves cut your cauliflower in half. Cut each half into fairly thick slices – otherwise they will fall apart. You might lose some cauliflower florets in the process but don’t worry! (I ended up with 3 steaks but you will have more if your cauliflower is bigger!)
  2. Mix all the marinade ingredients in a large shallow dish using a flat whisk. Mix until fully incorporated and then put the steaks in the dish. Using a spoon, spoon over some of the marinade and spread it over the tops of the steaks.
  3. Cover with cling film and put it in the fridge for at least 30 minutes to marinade.
  4. Heat up a griddle pan (or frying pan) to a medium high heat and add 1-2 tbsp vegetable oil. Heat the oil until it appears to shimmer in the pan.
  5. Add your steaks to the pan and fry for 8-10 minutes each side, flipping them over carefully. The marinade will splutter a bit so be careful not to burn yourself.
  6. The steaks are ready once each side is caramelised and golden.

 

Sarah xxx

 

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Summer is marinating season, and the easiest thing to do for big flavour. Thanks to Miso Tasty we had lots of miso to play around with!

 

INGREDIENTS

  • 3 sachets of miso tasty and the sachets!
  • 2 tablespoons date syrup
  • Juice half a lemon
  • Juice half a lime
  • 1 large clove garlic, shelled and finely chopped/pressed
  • 2 tablespoons olive oil
  • Additional half a chilli if you like a kick finely chopped
  • 100g firm tofu drained
  • Handful of green beans
  • Handful of peas

 

 

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1. First make your marinate. Put the miso, empty the sachets, syrup, lemon and lime juice, garlic and olive oil, chilli into a large bowl and combine. Cut your block of tofu into small sized squares and place into the marinade. Mix so all is the tofu is covered with the marinade. Leave out the fridge for 30 minutes.

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2. Prepare your veg. Cut the green beans in half and put them and the peas into a saucepan.

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3. Once your marinade is ready you can cook the vegetables – add water to the saucepan and boil for approximately 3 minutes until the beans are soft but still have a bit of crunch in them! Drain and set aside.

4. Add a teaspoon of vegetable oil to a saucepan and heat. Cook the tofu- be careful the sugar content in this makes it spit! Try and keep it on a slightly lower heat but enough to brown.

5. Add the cooked greens until they have heated up and combined. Add more of the marinade sauce if you feel the dish is too dry! Serve with sesame seeds for a finish!

 

Becky xxx

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On Wednesday Becky and I attended our first blogger event (thank you so much to Olivia and Natalie at Taste PR for inviting us). The evening was an introduction to Miso Tasty, the brain child of Bonnie Chung. Miso Tasty is an instant miso soup range and the saviour of vegans everywhere. You’re late for work and have no time to whip up anything else? Can’t find anything vegan on offer in Eat or Pret? Keeping a pack of Miso Tasty in your bag makes for a great nutritious low calorie and mostly importantly vegan lunch!

When we arrived, we were seated at a long table with other bloggers. We each had our own place setting with a personalised spoon.

The first thing to do was to try the different kinds of miso on offer. We tried the miso with different crudites of carrot, celery and mooli.  My favourite was the Saikyo Miso, a relatively young miso (fermented for 2 months) and had an almost sweet flavour. Becky enjoyed the rice miso the most!

After we had tried the different types of miso Bonnie explained to us where each one is from and how they are made. According to Bonnie, hatcho miso is only made in one region in Japan and is the only miso the emperor will eat!


We were then introduced to Miso Tasty and shown the packaging. With Miso Tasty, it’s not a powdered soup, it’s the actual miso paste! So you’re getting a completely authentic experience. Each serving comes with a sachet of miso and a sachet of umami and other toppings. We got to try both varieties, the Classic made with Shiro miso and a Spicy made with Aka miso. As well as the broth we were given loads of toppings to try in our soup including sesame seeds, nori, wakame, tofu, spring onions and rice noodles. We thoroughly enjoyed both!

After enjoying our soups Bonnie treated us to some different foods cooked with miso paste. We had aubergine marinated in miso, a coleslaw made with miso and tahini (egg-free and vegan!), there was also some black cod with miso and salmon  (which we obviously didn’t eat!) Afterwards Bonnie brought round some miso chocolate chip cookies (unfortunately not vegan) that looked really amazing and gave us lots of ideas!

Before we left we were presnted with some amazing goodie bags by Bonnie  – thank you so much! All in all, an amazing and enjoyable evening. Great company and delicious food. We are happy to say our first bloggers event was such a great experience.

You can buy Miso Tasty online here

and follow  Bonnie on Twitter and Facebook

Sarah and Becky xxx

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