Tag Archives: vegan dish for meatlovers

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.


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
Lemon juice (of half a lemon)
50 ml. olive oil


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.



DELISH! Vegetable tempura – easy and fun

8 Aug

I’m now at the summer cottage, and enjoying every bit of my summer holiday. The weather isn’t that great – it feels more like autumn than summer. But the peace and quiet makes up for it – and of course this view makes it all worthwhile.


I have been juicing every day and has made my first vegan dinner here. I was inspired by Hugh Fearnly-Whittingstall from River Cottage to do my take on this great dish.

Meatlovers won’t miss their meat – and you will have your kids eat more veg as well.

Vegetable tempura with pickled cucumber and salad

I have had tempura at many japanese restaurants and always wonder how to make it. A few weeks ago I watched Hugh’s show on TV – and I found out that tembura is very easy to make! And when made with vegetables it is vegan and alkaline too. I altered Hugh’s recipe a bit and made it with other vegetables – the result was superb!

You might think that tempura is an unhealthy dish because of the batter and oil, but if you make it like I do and use the right ingredients for the batter and use sunflower oil for frying – preferably organic – it is actually not that bad as it fried for a very short time and the batter is very thin. I think that is a very good way to have kids and non-vegetarian people eat more veg.

I served it with pickled cucumber and a salad of cabbage, spring onion (the green bits left over from the tembura), red onion and tomato dressed in a dressing of olive oil, lime and salt.


You can use almost all vegetables – they just need to be cut to a size where you would normally be able to cook it by boiling/steaming for about a minute.

I used:
Mushrooms – in quarters
Zucchini – 1/2 cm slices
Spring onions – the top green bits and the ends cut off – and a cut made in the middle (see picture)
Red onions – thin slices less than 1/2 cm thick

The best things is to cut it hours before cooking so they will dry a bit – if you don’t have time for that just make sure to pat dry with paper towel.


…. And now for the BATTER (this is enough for a looot of veggies – way to many for 2 people for sure)

The batter should be made when you are ready to do the frying. Before making the batter get your salad, pickled cucumber, rice, table setting etc. ready. Tembura is best if it is served immediately. You should also have some paper towel or a rack ready for the cooked tempura.

1 cup of spelt flour

½ cup of corn flour

½ teaspoon baking powder

1 teaspoon fine salt (himalaya or seasalt)

½-1 cup af ICE COLD sparkiling water

Mix the dry ingredients well and whisk in the sparkling water – a few lumps are OK – the key is to not mix to long and to keep the mixture cold. The consistency should be like cream – or pancake batter.

Heat the oil in a good saucepan – there should be around 4 cm of oil in the pan – heat the oil so that you can brown a peace of bread in 1 minute.

Coat the vegetables in the batter and put them into the oil – be very careful. It takes 60 to 90 sec in total to get ready (turn the veggies once) – the batter should be light golden but not brown. You can coat more veggies at a time – but only put a couple af veggies at a time in the hot oil.

When ready place on rack or on paper towel. If the temburas have gone cold during cooking you can put them back in the oil for a few secs before serving – but the best way is just to cook it once and serve immediately. You can also put it in the oven for 5 minutes on 200 degrees (celsius). The oven trick also work well for the leftovers the next day.



My recipe for pickled cucumber

1 cucumber

½ fresh chili (or 1 teaspoon of dried chill flakes)

Different fresh herbes – I used what I could find the garden – dill, basil and mint

1 teaspoon of salt

4-5 pepper corns

Juice of 1 lime

½ cup apple cider vinegar

1-2 tablespoons of honey


Cut the cucumber in quarters – take out the seeds and watery bit of the cucumber – cut in to small pieces. Put the rest of the ingredients in a saucepan, bring to a boil and boil for about 3 minutes – let it cool for 10-15 minutes. Pour over the cucumber a leave in the fridge for at least half an
hour before serving – stir a couple of times.

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