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Preheat the oven to 200º C and line a baking sheet with parchment. Place the sweet potato to pachment paper, bake for 1-1,5 hours or until soften. ( or as an alternative, cook sweet potato in pressure cooker for 30-40 minutes until soften)
- In a small bowl mix lupin powder or ground flax with water. Set aside for 10 minutes.
- Remove roasted sweet potato from the oven, put it in a large bowl, mash with a fork. Add almond flour, oat flour, lupin or flax mixture, nutritional yeast, garlic, salt.
- Stir to form a sticky dough. Transfer the dough to the baking sheet and spread the mixture out using your hands to form a thing pizza shape (about 1/8″ thick).
- Bake in the oven at 200º C for 25 minutes, then flip and bake for another 15 minutes. Remove from the oven and top with your desired sauce and toppings, then bake for another 5 – 10 minutes until the toppings are cooked.
Sauce recommendation:
Ingredients:1 tbsp tomato paste,
1 tbsp chopped fresh basil,
4-5 cherry tomatoes,
1 tbsp olive oil,
Pepper and salt to tasteToppings I used: cherry tomatoes, cultured vegan cheese infused wasabi ( recipe from my 2nd book), lotus roots, fresh basilMethod:
Place all ingredients into a food processor, mix on high speed until you get sauce mixture.
Pour over the pizza crust. Top with your favorite toppings. Bake for 15 minutes and let it cool at least 10 minutes then cut and serve. Enjoy!
Ingredients:
1 cup raw tigernuts,
3 cups filtered water,
1/4 tsp licorice salt or any salt,
1 tsp vanilla extract
Method:
1.Cover tiger nuts with water in a glass jar and let sit for 4-6 hours .The longer they soak, the softer they will be and the easier they will be to wiz into silky, smooth milk. Then strain, drain and put into a high speed blender.
2. Add 3 cups filtered water. If you are adding any flavourings, now’s the time. I added licorice salt and vanilla extract, you can replace with maple or agave if you want.
3. Process on high speed for 3-4 minutes or until smooth and creamy. This usually takes around three minutes.
4. Pour your milk through a nut bag to separate the milk from the tiger nut pulp.
5. Once you’ve finished, pour the milk into a glass bottle and store in the fridge for 3-4 days.
To make Flour:
1.Spread wet tigernut pulp on a lined dehydrator sheets and put into the dehydrator at 42 Cfor about 2-3 hours (until the mixture is completely dry to the touch)
2.Put dried out pulp into a coffee grinder or a clean blender and process until it has been ground finely.
3. Store in a glass jar, in the fridge.
Ingredienser:
500 gr. sparris
2,5 koppar vatten
1 medium lök,
3 msk olivolja
200 ml. kokosmjölk
1/2 citronsaft
1 tsk vitlök granulat
1 tsk salt
1/2 tsk chili peppar
Metod:
1. Sauté sparris och lök i en stor panna med olivolja.
2. Lägg sedan till vatten och laga mat. När den är mjuk, överför den till mixern.
3. Lägg till alla övriga resterande ingredienser i mixern. Process med hög hastighet tills silkes konsistens.
4. Överför blandningen till potten, tillsätt citronsaft och en valfri sked olivolja. Värm i 2-3 minuter och häll sedan i skålen. Tjäna!
Materials:
500 gr. asparagus
2.5 cups of water
1 medium onion,
3 tbsp olive oil
200 ml. coconut milk
1/2 lemon juice
1 teaspoon of garlic granule
1 tsp salt
1/2 teaspoon chili peppers
Method:
1. Sauté the asparagus and onion in a large pan with olive oil.
2. Then add water and simmer. When thoroughly soft, transfer to your blender.
3. Add all other remaining ingredients to the blender. Process on high high-speed until silky consistency.
4. Transfer mixture to the pot, add lemon juice and an optional spoon of olive oil. Heat for 2-3 minutes then pour into bowls. Decorate with stir fry chantarelle mushrooms and edible flowers if desired. Serve warm!
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Ingredienser:
För Miso-buljongen:
2 inches färsk ingefära rot, skivad mycket tunn,
2 msk kokosnötsaminos (eller sojasås),
1 tsk kombu pulver,
6-7 koppar vatten,
1,5 msk miso pasta
5 msk citronsaft
För Nudeln:
2 msk hackad lökgräslök,
200 gr. udon nudel,
200 gr. shiitake svamp,
En handfull snö ärter,
150 gr. firmad tofu,
3 msk kokosnötsaminos eller sojasås,
3 msk olivolja,
1 tsk sriracha,
1/2 gängskal, stämed och slivered,
Svart sesam att strö
METOD
För Miso-buljongen:
I en stor kruka, kombinera ingefära, kombu pulver och 6 koppar kokande vatten. Låt suga medan du förbereder resten av ingredienserna ca 20 minuter. Torka försiktigt lageret och lämna kvar någon sand som kan hänga på botten av pannan. Lägg till en halv kopp lager till miso-pastaen och blanda i en snabbblandare tills den är löst och jämn. Lägg till miso på lagret och smaka på salt, tillsätt tamari och limejuice tills du gillar smaken.
För Nudeln:
Ta en stor kastrull med lätt saltat vatten till koka. Tillsätt nudlarna och laga koka, omrör ofta för att förhindra att du sticker, tills nudlarna är ömma. Töm nudlarna och skölj dem i kallt rinnande vatten. Om det inte används omedelbart, kasta med lite olja för att förhindra att du sticker. Annars dela nudlarna mellan 4 stora skålar och varma.
Tofu:
Värm en panna, tillsätt tofuen och drizzle med 1 matsked varje olivolja och sojasås. Lägg till Sriracha och kasta till kappa. Stek till crispy. Avsätta.
Shiitake:
Under tiden placera shiitaken och snö ärter i en panna, kasta med de återstående 2 matskedar varje olivolja och sojasås. Smaka tills det är ömt, kasta en eller två gånger, ca 10 minuter.
Montera:
Värm miso-buljongen tills den är kokande-het men inte simmering. Tillsätt kale och koka strax under en simmer tills den är blöt och ljusgrön.
Dela nudlarna bland 3 stora skålar. Lägg till shiitaken, tofu, ärtor och lökgräslök. Häll miso buljongen och kale över skålarna. Topp med sesamfrön och servera!
Ingredients:
For the Miso broth:
2 inches fresh ginger root, sliced very thin,
2 tbsp coconut aminos ( or soy sauce),
1 teaspoon kombu powder,
6-7 cups water,
1.5 tbsp miso paste,
5 tbsp lemon juice
For the Noodle :
2 tbsp chopped onion chives,
200 gr. udon noodle,
200 gr. shiitake mushroom,
A handful of snow peas,
150 gr. firmed tofu,
3 tbsp coconut aminos or soy sauce,
3 tbsp olive oil,
1 teaspoon sriracha,
1/2 bunch kale, stemmed and slivered,
Black sesame to sprinkle
METHOD
For the Miso Broth:
In a large pot, combine the ginger, kombu powder and 6 cups boiling water. Let soak while you prepare the rest of the ingredients about 20 minutes. Carefully strain the stock, leaving behind any sand that may be hanging out on the bottom of the pan. Add half a cup of stock to the miso paste and mix in a high-speed blender until dissolved and smooth. Add the miso to the stock, and taste for salt, adding tamari and lime juice until you like the flavor.
For the Noodle:
Bring a large saucepan of lightly salted water to a boil. Add the noodles and cook, stirring frequently to prevent sticking, until the noodles are tender. Drain the noodles and rinse them in cool running water. If not using immediately, toss with a bit of oil to prevent sticking. Otherwise, divide the noodles between 4 large bowls and keep warm.
Tofu:
Heat a pan, add the tofu and drizzle with 1 tablespoon each of the olive and soy sauce. Add the Sriracha and toss to coat. Fry until crispy. Set aside.
Shiitake:
Meanwhile, place the shiitakes and snow peas in a pan, toss with the remaining 2 tablespoons each olive oil and soy sauce. Fry until tender, tossing once or twice, about 10 minutes.
Assemble:
Heat the miso broth until steamy-hot but not simmering. Add the kale and cook just below a simmer until wilted and bright green.
Divide the noodles among 3 large bowls. Add the shiitakes, tofu, peas and onion chives. Pour the miso broth and kale over the bowls. Top with sesame seeds and serve!
There are so many web shops that ship worldwide for sure. This article only includes my own shopping experiences. According to your country, the tax practices will vary depending on the weight and price of the products you buy. Please consider this.
REAL FOODS
This is a huge web site for international distributors, manufacturers, importers and retailers. You can find many organic, healthy, raw and ethically made vegan products such as cacao seeds, coconut products, seaweeds, chocolates, nuts, and seeds.
https://www.realfoods.co.uk
I bought small things to try on my first order.
I waited 2 days for the cacao paste that was not in the stock. They couldn’t ship so quick and I requested to cancel my order. Customer service was so good, processed on the same day.
RAW LIVING
Raw Living is a Kate Magic and his husband’s initiative that promotes a raw vegan lifestyle.
When you subscribe to the site they offer 5£ voucher that you can use over 50£. They ship super quick. I can say that their web site is very cheap compared to others. I bought some products such as coconut aminos, lucuma, kelp, seaweeds, salt, etc.. Liquid products cannot be transported by many international websites. But they shipped. They are also open to bulk orders. I am very satisfied.
https://www.rawliving.eu
GREEN MARKET UZES
Green Market is an organic plant-based shop in Uzes, France. They ship worldwide if your country supports PayPal. You can place an order from their website using Paypal.
use my “greengurme15” code to get 15% off on your purchases at https://www.greenmarket.biz
THE VEGAN KIND SUPERMARKET
I placed 5 orders from this market, they ship within 2 days. Standard delivery price starts from 14£
You can find usually junk vegan foods, some popular books, and cooking ingredients.
You can use NEWBIE15 code to get 15% discount on your first order at Vegan Kind Supermarket
SEED AND BEAN CHOCOLATES
This is one of my favorite chocolate brands. Especially the espresso one is the best. They can be found in many stores today but I prefer to place an order from their website directly.
https://seedandbean.co.uk
OMBAR
Ombar is my favorite raw vegan chocolate brand on this Earth! I constantly buy from them. They ship worldwide and shipping fee starts only 3.35£
https://www.ombar.co.uk
iHerb
Here you can find many American brands, the shipping fee is very low compared to other websites. But shipping may take 2 weeks to 6 weeks depending on your country.
I placed an order in order to give this website a try and bought some products that cannot be found here easily. But they came to me after 4 weeks. I don’t think to give an order again.
www.iherb.com
SUNNY BROOK HEALTH STORE
This site from Australia has many healthy choices from supplements, cosmetics, snacks to cooking ingredients. Shipping fee is expensive compared to other websites.
https://www.sunnybrookhealthstore.com.au
Ingredienser:
400 gr. sötpotatis,
150 gr. mandelmjöl (du kan använda kokosmjöl, quinoa mjöl, linse eller bovete mjöl, är rädd för att leka med mjöl, de flesta fungerar bra, du kan hitta din favorit ingrediens genom att blanda)
80 gr. gf havre mjöl (du kan behöva lägga till mer mjöl om din sötpotatis innehåller vatten efter kokning i tryckkokare. Tänk inte på detta om du ska steka det i ugnen)
3 msk gf näringsmässig jäst,
1 tsk vitlökspulver,
1 msk tapiokastärkelse,
1 tsk salt,
1 teskedlökpulver,
2 tsk Arche VeggEgg (lupinpulver) 6 msk vatten eller 2 tsk markfrönfrö 6 msk vatten
Metod:
Förvärm ugnen till 200 ° C och låt ett bakplåt med pergament. Placera sötpotatisen för att pachmenta papper, baka i 1-1,5 timmar eller tills mjukna. (eller som ett alternativ, laga sötpotatis i tryckkokare i 30-40 minuter tills mjukna)
Blanda i en liten skål lupinpulver eller slipad lin med vatten. Lägg åt sidan i 10 minuter.
Ta bort rostad sötpotatis från ugnen, lägg den i en stor skål, mosa med en gaffel. Tillsätt mandelmjöl, havregryn, lupin eller linblandning, näringsjäst, vitlök, salt.
Rör om att bilda en klibbig deg. Överför degen till bakplåten och sprida blandningen ut med händerna för att bilda en pizzaform (ca 1/8 “tjock).
Baka i ugnen vid 200 ° C i 25 minuter, flip och baka sedan i ytterligare 15 minuter. Avlägsna från ugnen och toppa med önskad sås och påfyllningar, varpa sedan i ytterligare 5 – 10 minuter tills påfyllningarna är kokta.
Sauce rekommendation:
Ingredienser:
1 msk tomatpasta,
1 msk hackad färsk basilika,
4-5 körsbärstomater,
1 msk olivolja,
Peppar och salt till smak
Toppings jag använde: körsbärstomater, odlad veganost infused wasabi (recept från min andra bok), lotusrötter, färsk basilika
Metod:
Placera alla ingredienser i en matberedare, blanda i hög hastighet tills du får såsblandning.
Häll över pizza skorpan. Topp med dina favoritfyllningar. Baka i 15 minuter och låt det svalna i minst 10 minuter och skära sedan och servera!
Ingredients:
400 gr. sweet potato,
150 gr. almond flour ( you can use coconut flour, quinoa flour , lentil or buckwheat flour, don’be afraid to play with flours, most of them work well, you can find your favorite ingredient by mixing)
80 gr. gf oat flour ( you may need to add more flour if your sweet potato includes water after boiled in pressure cooker. do not consider this if you will roast it in the oven)
3 tbsp gf nutritional yeast,
1 teaspoon garlic powder,
1 tbsp tapioca starch,
1 teaspoon salt,
1 teaspoon onion powder,
2 tsp Arche VeggEgg ( lupin powder) + 6 tbsp water or 2 tsp ground flaxseed + 6 tbsp water
Method: