Wild mushroom, pesto, pizza… there is nothing that can go wrong here and this pizza is simply beauuuuutiful!
It is greatly inspired from a recipe I found on yet another amazing vegan cooking blog called keepinitkind. The only difference is the pesto really. I like a strong flavourful pesto that is just bursting with fresh basil taste and the original recipe just didn’t have enough basil for my taste.
You can use any mushroom to garnish your pizza. There is actually a stand at my local farmer’s market that sells locally gathered wild mushrooms. Oh lord! so many shapes, colours and amazing flavours. I always want to buy them all. I talked through my recipe plan with the seller and he suggested two lovely mushrooms, some local wild chanterelles and I can’t remember the name of the second one sorry. I even had a moment of awe looking at all the incredible flavours available. Does anyone else get emotional looking at beautiful products, be it veggies, beans or fungi? Anyway, I do!
You can find the recipe at this link: http://keepinitkind.com/wild-mushroom-pistachio-pesto-pizza-with-tofu-chevre/
If you are a basil lover like me, you’ll want to replace the pesto by this one:
- 40 to 45 leaves of fresh basil
- 3/4 cup of nuts (slivered raw almond or pistachios work great)
- 2 Tbsp of nutritional yeast or vegan parmesan substitute
- 3/4 cup of olive oil
- 4 garlic cloves crushed
- 1/2 tsp of salt
Simply put all the ingredients in a food processor and process to the desired consistency.
There you go. Absolutely everyone will love this.
I had almost completely forgotten about this delicious dish until a friend asked for a recipe that can be made in great quantities that lasts a long time. Whether you’re planning on feeding an army or you just want to have a great meal on hand, this recipe is perfect. We like making it in double (or even triple!) quantities.
- marinated tofu :
- 375g of firm tofu diced
- 60ml of soy sauce
- 1 tblsp of sugar
- 1 tsp of lemon zest
- 2 tsp of lemon juice
- 2 tsp of vegetable oil
- 1 red onion minced
- 1 garlic clove minced
- 2 tsp of lemongrass finely cut (optional)
- 1 tsp of sambal oelek
- 1 tsp of ground curcuma
- 1 tsp of ground cumin
- 1 tsp of paprika
- 2 carrots cut in 1/4 of an inch slices or in small sticks
- 1 red capsicum diced
- 1 zucchini cut in 1/4 of an inch slices or in small sticks
- ½ cauliflower cut in florets
- 180ml of coconut milk (or a soy cream like belsoy)
- 250ml of vegetable broth
- 85g of all natural peanut butter (I use the crunchy type)
- crushed roasted nuts for garnish
The night before, combine all the ingredients from the marinade in a container, give it a good shake and let it rest in the fridge for 12 hours.
In a large pot on medium heat, cook the onion and garlic in the oil until soft. Add the lemongrass, the sambal oelek and the dry spices. Stir for a minute and then add the broth, the coconut milk and the peanut butter. Stir until all the peanut butter is incorporated and all the lumps have dissolved. Add the carrots and the cauliflower florets, bring to a boil and let simmer for 3 minutes. Add the capsicum and zucchini and let simmer for an additional 10 minutes. When the vegetables are cooked but still slightly firm (the vegetable equivalent of al dente), add the tofu and all of the marinade. Keep it on medium heat until the tofu is heated through (3 to 5 minutes).
Serve with rice (organic black rice featured on the picture) or a good pita or turkish bread.
To give you an idea of the portions size, a double recipe fills up about 2/3 of my biggest cooking pot, so it’s a lot of food.
So simple and delicious, I hope this recipe will also become a classic in your home too.
This is a veganized version of the classic “Palak Paneer”. It is a delicious spinach curry that is both healthy and easy to prepare, just perfect for a week night. A word of warning, this is real indian food, i.e. it’s spicy! Even though I omitted the dried chili pepper from the recipe, it was still quite hot. This blog is just amazing for vegan indian food so check it out.
Here is the link.