Archive | May, 2013

Easy Cheezy Chili Pizza Snails – My Virtual Vegan Potlock May 2013 Entry

11 May

Yes I know – a Pizza Snail doesn’t sound that appetizing – nor very Vegan. But I wanted a title that would catch your attention – Did I succeed?

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With more than 150 participants in the Potlock this time I want to make sure to make an impact and get some more followers, so I can succeed with my vision: TO HELP 1.000.000 PEOPLE AROUND THE WORLD GET HEALTHIER. Sounds good? You are actually helping me just by reading this blog post (so thank you) – if you decide you like what your read, you can be apart of the MIND YOUR FOODS revolution by following and sharing it – Thank you in advance 🙂

….. And now what you came here for: a recipe for a vegan appetizer!

Normally I’m all for making everything from scratch – I grow my own veg and sprouts, bake bread without yeast, make dressings and sauces, soak and cook beans etc. But sometimes you just need something delicious and fairly quick. If you make sure to get good organic ready-made stuff and you only take the easy way out once in a while you will be alright, because stress is actually more bad for you than a lot of fast food 🙂

I write that my recipe is fairly quick, because some might think that a quick dish takes 5 min and other people think a quick dish takes 1 hour to make. The only “time consuming” thing in this appetizer is the vegan cheeze – that takes about 10-15 mins to make – and you can make it in advance. It keeps in the fridge for 3-4 days and makes a very good sandwich spread as well. Do the dishes while the snails are in the oven and you will have a clean kitchen and food ready in 40 mins (The macadamia nuts needs to soak in water for 3-4 hours – if your have a VITAMIX you can make it without soaking). You can make this into normal pizzas as a main dish as well.

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What you need from the supermarket for making appetizers for 4 people:
2 wholewheat, spelt or rye tortillas – sprouted if you can get them where you live
200 ml of your favorite tomato pizza or pasta sauce – I use a spicy version
2 large onions – finely sliced rings
Sunflower oil – I only cook with sunflower, grape seed and coconut oil as they can be heated to high temperatures without being toxic and loosing their healthy qualities.

Cherry tomatoes – halved
A bag of mixed lettuce

Quick basil dressing

2 handfuls of fresh basil
Salt
Pepper
Lemon juice (of half a lemon)
50 ml. olive oil

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For the vegan cheeze (This recipe will make you enough for about 4-6 regular pizzas):

100 grams macadamia nuts – or cashews (Soaked in water for minimum 3 hours)
500 ml. water
Juice of half a lemon
1 garlic clove
2 tablespoons of tapioca starch/flour – If you can’t get it where you live – use potato starch or arrowroot
1 teaspoon of salt
2 tablespoons of sunflower oil
1 very finely chopped chili pepper (optional – you could also make a plain cheeze or use another herb)

Set the oven to 220 degrees (430 F).

I start out by making the vegan cheeze. Blend all the ingredients except the chili. It needs to be very smooth. Put the mix in a saucepan and heat up on high heat and turn down to medium after a few minutes. You need to stir all the time to stop the cheeze from burning to the pan. It might start to part and look a bit weird – but just keep stirring and after about 5 mins your cheeze is ready. It should look like yoghurt. Set aside while making the rest.

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Spread out the tomato sauce on the tortillas – all the way to the edges. Cover the pizza with onion and drizzle with sunflower oil. Bake in the oven for 5-7 mins (If you are making this as a normal pizza for a main course add the chili to the cheeze and spread the cheeze on to the pizzas and bake for approx. 15 mins until the tortilla is crisp and the cheeze is golden).

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Prepare the dressing while baking.

Blend 2 handfuls of fresh basil with juice of half a lemon, some salt, some pepper and 50 ml. olive oil.

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Take out the pizzas – take care when handling it. Roll the pizzas and cut in 1 inch slices. Place back on the backing tray in groups of 3 – put against each other to keep the tortillas rolled up. Heat up the cheeze again to make it easier to handle – stir in the chili. Spread over the snails and bake for another 10-15 mins until the cheeze is golden brown.

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Plate up with a handful of lettuce, the dressing  and a few cherry tomatoes – Voila!

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(Did you manage in 40 mins?)

Here’s a few pics of the regular pizzas (and of me eating all the snails!)

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Thank you very much for making your way through the Virtual Vegan Potluck. I hope you have enjoyed my post and will enjoy all the other blog posts as well.

Hit the GO BACK button to read My Kitchen Apothecary’s entry – or GO FORWARD into the beverages category to read Veggie4Ayear’s entry.

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