On this day I had lots of organic carrots that I purchased on special. On this day I was craving carrot cake. On this day I was also craving cookies. All healthy and vegan versions of course. Combine all this and I have a tray of carrot cake cookies laden with secret untraditional ingredients- because that’s how I roll….roll into bed with a belly full of cookies that is!
Oh look, another curry recipe! What can I say apart from the fact that this chilly afternoon weather makes me crave comforting yet nourishing and grounding food. To be honest, I wasn’t actually intending on making another curry but I guess adding coconut milk to a savoury spicy dish kinda makes it one right?
It has been cold and rainy the last day or two and I am craving pizza. I had soaked some cashews and quinoa the night before with intentions of preparing a warm quinoa bowl with a cashew dressing however I decided to make a quinoa pizza with roast organic vegetables that I had delivered the day before as well as my homemade cashew mozzarella. The result? My cravings satisfied without any guilt or sluggishness!
In the past I have made pizza bases using lentils and mungbeans before and quinoa works just as well. The best thing is that this is low fat, high protein, high fibre and gluten free. Oh, did I also mention it is a lot easier and simpler then the name of the recipe sounds! Of course, the toppings can be easily substituted for whatever you have on hand, including premade vegan cheeses!
1 cup dried organic quinoa, soaked and rinsed
1/2 cup filtered water
1 TSPN baking powder
1 TSPN dried basil
One organic fennel, sliced
1/2 head organic broccoli, cut into florets
1 large organic potato, thinly sliced
1/3 cup organic tomato passata
1 TBSP olive oil
1 serve of cashew mozzarella- recipe here
1. Blend the quinoa, water, baking powder and dried basil until smooth.
2. Pour the batter into a round, lined tin and spread evenly.
3. Bake for 15 minutes at 180C. Cool.
4. Line a large baking tray with the vegetables and drizzle with olive oil. Roast for 25 minutes.
5. Prepare the cashew mozzarella as per recipe.
6. Spread the tomato passata evenly on the quinoa pizza base. Top with the vegetables and dollops of cashew mozzarella.
7. Bake the pizza for 15 minutes and serve!
I hope you enjoy the recipe and as always, let me know if you make the recipe!
“Make your life a masterpiece. Imagine no limitations on what you can be, have or do.”- Brian Tracy.
I must admit that even pre-vegan, I was never a fan of shepherds pie (or potato-topped pie to some of you). I was never a fan of mashed potato- strange I know, or mince. However, my husband absolutely loved it and over the last couple of years I have created several different versions of this dish using chunky mashed potato/sweet potato and lentils.
So on this chilly, winter’s day I should be studying for my upcoming exam but to true Diana-style, it seems that I’d rather procrastinate or moreso, procrastibake. Fast forward an hour or so and here I have an amazing banana, passionfruit and pecan cake using wholemeal spelt flour and passionfruit yoghurt. So soft. So comforting. So delicious.
I must admit that when it comes to baking, savoury isn’t really my go-to. I guess it is because I prefer the sweet satisfaction of creating something from scratch as it reminds me of my childhood baking with my grandmother. This sweet potato savoury loaf is a delicious, nourishing and satisfying option for breakfast with avocado or peanut butter.
Oh hello, here is another curry recipe! My love for curry recipes especially dahl is never-ending especially during autumn and winter when our body thrives on the nourishing, grounding and healing spices. Mung bean, like any other legume is high in plant based protein, complex carbohydrates and fibre amongst micronutrients like folate. Throw these nourishing ingredients in a pot and let it simmer away for the hour and voila, a nutrient-dense, hearty meal is ready with plenty of leftovers for future meals.