This I my 3rd time in the VVP and I’m so pleased that it is getting bigger and bigger. I choose a different category every time and this time it is soup time for me.
I have found a very quick way to make soups – by baking the ingredients! Usually my baked soups is some variation of a tomato soup (see this blog post for a recipe), but for this VVP I wanted to do something new.
I went to the supermarket and was scounting for ingredients for the soup and ended up going for eggplant, mushroom and onion – a soup combination I had never tried – or heard of before. I told one of my friends about my VVP entry and she was sceptic – that is until she tried it. She loved it!…. And I hope you will too.
For 4 people you will need:
500 grams of mushrooms
2 big onions
2 cloves of garlic
Sesame seeds for the topping
Fresh herbs for serving – mint, parsley, coriander (cilantro)
Turn the oven to 200 degrees (400 Fahrenheit). Cut the eggplant, onion, mushrooms, garlic and chili into smaller pieces, add to a baking dish and season with salt and pepper. Leave 2 cm eggplant, ½ onion and 1-mushrooms for the crunchy toppings.
Bake the veggie for 25 min. While they get ready, you can do the toppings. Cut the topping “leftovers” into very small pieces and fry in sunflower with sesame seeds until crisp.
When the veggies in the oven is golden, blend them together with about 500 ml. water and add to a saucepan.
Serve hot with the toppings and some green herbs such as mint, parsley or coriander.
Press the forward button and go to the next vegan blogger in the Virtual Vegan Potlock.
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?
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 temperatureswithout 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.
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).
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.
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.
Plate up with a handful of lettuce, the dressing and a few cherry tomatoes – Voila!
(Did you manage in 40 mins?)
Here’s a few pics of the regular pizzas (and of me eating all the snails!)
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.
I’m writing this blog post from sunny Mallorca. My boyfriend got the opportunity to take a course in the US so our holiday plans changed a bit. I decided that instead of staying in rainy Denmark I also wanted some sun. My childhood friend Tina was luckily enough able to get off work for a week and here we are – in Alcudia Mallorca.
This blog post will contain a recipe for lentil spread and green smoothies and tips on how to make a detoxing and energizing bath – and tips for staying healthy on holiday.
It doesn’t have to be hard to stay healthy on the go. If you set your mind to it and plan ahead it can actually be fun – and very rewarding when you stay energized and don’t put on holiday weight!
We are staying in an appartment so that makes it easier to self cater – but a hotel room doesn’t have to mean an unhealthy holiday either. The key is planning, planning, planning 🙂
The first thing to do:
MAKE THE COMMITMENT TO YOURSELF THAT YOU WILL MAKE THE RIGHT DECISIONS WHEN ON HOLIDAY
The second thing:
Bring your running or walking shoes! Make sure to take time to go for runs or brisk walks – this will also help your energy levels.
The third thing:
About the food: Earlier I always found myself eating way to much bread when on holiday. It made me bloated, tired and heavier! So stay off the bread – it is much easier to say NO! to the first piece than the second – and we all now its downhill from there 🙂
When you go to a restaurant – start off with a salad or a soup – and go for a main dish with only protein and veg or carbs and veg. If you combine all 3 your body will take more than double the time to digest the food – and this will make you tired and bloated.
On this holiday I was detemined to stay healthy, so I packed some food and kitchen stuff, and that really helped me, too. I have managed to fit a small blender into my suitcase so that I didn’t have an excuse for not getting my green smoothies. A green smoothie or vegetable juice every day makes a huge difference for me. The 15 mins it takes to make I get back many-fold in extra energy!
I can highly recommend the Kenwood smoothie2go. It weighs about 1,5 kilos with the cup and blades and is only about 20 GBP on Amazon.
If you can’t take a small blender – hope for a local juice bar 🙂 I also packed good salt, plastic bags, foil, different vegan sandwich spreads etc.
The best way to start your mornings is with a lot of green vegetables – it will give you an energy boost that bread, jam and cheese can’t compete with. Bread and cheese will make you tired – and especially when eaten together. I have been making green smoothies every morning.
Half an avocado
10 cm cucumber
A big handful of spinach
Juice of one lemon
A teaspoon of spirulina
2 teaspoons of green drink powder – if you have it. I use dr. Youngs Doc Brocs and sometimes wheatgrass powder.
Another thing that I always bring or buy when on holiday or when staying in hotels is baking soda – yes you heard me correctly – ordinary baking soda. It has a very high PH and adding it to a bath will energize, alkalize and detox your body. I dont have a tub at home, so I always ask for a hotel room with one. If you don’t have a tub – take it as a foot bath. Perfekt after a long day shopping and sightseeing.
Tonight we were reading a newspaper and came across a recipe for lentil spread, so I decided to go for an evening run and go by the local supermarket. The kitchen in the appartment isn’t really fit to make great dinners but I managed to get the spread made with what we have, and it only took about 30 mins – start to finish. I would normally always buy organic products when possibly – but it’s not possible to get anything organic to I had to settle for conventionel stuff.
Lentil spread – very good for sandwiches on the go! (It only takes 30 mins to make)
100g lentils – green or black
3 cloves of garlic (or to taste)
1 stick of celery
50g walnuts/almonds – finely chopped
Rinse the lentils and boil in plenty of water for about 20 mins. While cooking the lentils fry the onions, garlic and celery for 5 min in sunflower oil.
When the lentils are ready blend everything (You might have to add a little oil or water) – season with salt, lemon juice herbs and pepper. Then mix in the nuts and you’re done! We had it on rye bread with cucumber.
You can use all kinds of lentils or beans. Always use fresh beans. I know it is easier to use the canned ones because they don’t need soaking, but it is dead food and shouldn’t be used very often.
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I have just started my summer break from work. I’ll be visiting friends and family for a week and after that stay in a summer cottage for a week with my boyfriend and my dog.
I find it a lot harder to live a healthy life when I’m away from home. This summer I will try to eat as healthy as possible and make good vegetarian food even if I’m not in my own kitchen – I’ll blog about it as I go along.
When you’re away from home you sometimes need to make a bit more simple food as you might not have all the ingredients you have at home. And You will probably not have your food processor, blender, juicer etc. with you.
(I did bring a small blender and my juicer to use at the summer cottage though) 🙂
Last night I was at my dad’s house and didn’t really feel like cooking all night and he doesn’t have all the whole foods and appliances I have at home. So I ended up doing my take on veggie patties. A very simple, easy and versatile dish. I was actually inspired by my friend Tea, who made a similar dish the other day.
For patties for 4 people I used:
2 onions, very finely chopped
3 medium carrots, grated
1 sweet potato, grated
2 zucchinis, grated – squeezed to
2 cloves of garlic
Half a chili (medium hot)
2 teaspoons of paprika
3 teaspoon salt (himalaya)
1 teaspoon baking powder
50 grams flour (preferably spelt)
Combine all the ingredients in a bowl and mix well.
Heat the oil in a pan and fry the patties until crisp on the outside – you should use about 1 tablespoon of the mixture for each patty and they should be rather flat.
You can serve it with new potatoes and salad as I did tonight or maybe try it in a bun with lettuce to make a veggie burger 🙂
You can use all kinds of vegetables, herbs and spices for these vegan goodies.
Try with: celeriac, potatoes, beet root, basil, tomatoes (only the harder bits), chives – or what every you have at home.
Or Why not try a thai version with carrot, Zucchini, potato, spring onion, chili, fresh coriander and ginger, coconut flakes and fried in coconut oil
… an indian version – just replace paprika for curry
…or mexican version by using cumin, more chili, lime zest