Italian Tomato Sauce
- 6 large tomatoes
- Mixed herbs
- Black pepper
- Chop the tomatoes into 1cm chunks.
- Add the tomatoes and 1 pinch each of sugar and salt to a frying pan and place on a low heat.
- Stir the tomatoes regularly and allow them to reduce.
- Once nearly all of the water from the tomatoes has evaporated, add 1 pinch each of sugar, salt, herbs and black pepper.
- When the tomatoes have a spreadable consistency, with no visible water, remove from the pan and allow to cool before placing in an airtight container and storing in the fridge.
Vegan Pizza Base
Courtesy of Oscar
- 500g strong white flour + extra, for dusting
- A pinch of salt
- 1 tablespoon of olive oil
- 325 ml warm water
- 1 sachet of dry active yeast
- 1 tablespoon brown sugar
- Place the flour, salt and oil in a large bowl.
- Mix the yeast and sugar into the water, and leave in a warm place until the mixture becomes frothy.
- When the mixture is frothy, mix it into the flour with a spoon until everything is combined.
- Turn the dough out onto a floured surface and knead, adding a little flour if it is too sticky, for 5-10 minutes (or until you can get the dough thin enough to read through it, without it tearing).
- When the dough is kneaded, split it into 4 parts of equal size and leave each part to rise for 2 hours (I put an oiled bowl over each piece).
- After the two hours, roll out one piece to a roughly 10 inch diameter, put your toppings on, and bake on a flat surface in the oven for 7 minutes at 240 c.
- Slice and serve!
Vegan Pumpkin spice, chocolate chip bars!
- 1/2 cup pumpkin puree (not Pumpkin filling)
- 1 overripe medium banana
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1 1/4 cups all-purpose flour or coconut flour
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup chocolate chips
- 1/4 cup of coconut oil, melted
- Preheat oven to 350 degrees F.
- Grease a 9 x 9 inch baking pan with coconut oil or non-stick spray.
- In a large bowl combine flour, baking soda, baking powder, sea salt and pumpkin spice.
- In a separate bowl combine coconut oil, maple syrup, pumpkin puree, banana and vanilla extract.
- Add wet ingredients to dry and stir until well-combined.
- Stir in chocolate chips. Batter will be thick.
- Add batter to baking pan and spread out using a spatula, making sure top is even.
- Bake for 20-25 mins.
- Let cool for at least 20 minutes before cutting into and removing from pan to cool completely.
Will keep in an airtight container on counter for up to 5 days.
SUGAR-FREE, GLUTEN-FREE, VEGAN PEANUT BUTTER COOKIES
- 1 cup natural peanut butter
- 1/2 cup of honey or maple syrup
- 1 medium ripe banana
- 1 1/2 cups of teff flour or garbanzo flour (chickpea)
- 1 tsp. vanilla
- ½ tsp of sea salt
- Preheat oven to 350
- In a food processor, combine 1/2 cup of honey, 1 cup natural peanut butter, 1 medium ripe banana
- In a large bowl combine 1 1/2 cups of teff flour and the 1/2 tsp. of sea salt
- Mix the wet and dry ingredients together.
- Shape the dough into walnut-sized balls, then using a fork to flatten then and make the cross pattern.
- Bake for 15 minutes.
- Let cookies cool completely before removing from the baking sheet
THREE-INGREDIENT GUILT-FREE BROWNIES
1 cup unsweetened applesauce
1 cup of Club Soda or water
1 box of Duncan Hines Brownie cake mix (Some regular boxed cake mixes are accidentally vegan, Duncan Hines is one them by default, what I also like about this particular brand, it has no high-fructose corn syrup)
1) Preheat the oven to 350 degrees F. I usually don’t use any oil for this recipe, so I use a disposable aluminum foil pan so that I can avoid even spraying the pan with cooking spray. It cuts down calories and makes the recipe guilt-free. But if you want you can spray a 9-by-13-inch pan with nonstick cooking spray.
2) Empty brownie mix, apple sauce, one cup of club soda or water in a large bowl. Stir until well blended.
3) Spread the mixture into the pan and bake for about 25 minutes, until the surface looks set and slightly crisp. Let it cool slightly, then cut into squares and enjoy!
Chocolate Lazy Cake (Recipe courtesy of my friend Marium)
2 packets of tea biscuits or 30 plain tea biscuits ( coarsely, crushed )
1 can of sweetened condensed milk
7 tablespoons of unsalted butter/ or half stick of butter (melted)
6 tablespoons unsweetened cocoa
6 tablespoons of powdered sugar (depending on what type of chocolate you use)
1 plain dark chocolate bar melted
- Mix the sweetened condensed milk, sugar, melted butter and cocoa powder and melted chocolate bar until smooth.
- Break the biscuits into pieces (be careful not to get them too crumbly) and combine with the cocoa/milk mixture. Mix well until all the biscuit pieces are well coated
- Form mix into log or press into loaf pan that has been lined with plastic wrap. Secure the log, and press to combine very well and wrap. Cover with more wrap and freeze for 3-4 hours or overnight.