Tag Archives: vegan mofo

Vegan MoFo: Week 4 – Creamy Cashew Spinach cheese rustic pizzza

Sometimes I find watching cooking shows, it seems the chef just throws things together. I figure, why can’t I do that with raw food? Here I’m using the week’s crust and cashew cheese, but I mixed in a bit of sweet basil. What a difference basil makes. I can’t say I was upset if I got some on my fingers, I was licking the spoon after I transfered the cheese out of the food processor.

cashew cilantro red pepper cheese

How creamy is this? Who can miss regular cheese when you have such a lovely cruel free substitute? Totally worth trying for yourself.

This time I broke the buckwheat groat psyllium seed husk crust by hand into a rustic rectangle and I think this gives the pizza its own character. It’s not perfectly cut, nor is it too awkward a shape.

The toppings: tomato, pineapple, red pepper and sprigs of parsley.

Can’t beat this with a side salad or veggies.

 

Happy eating!

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Vegan MoFo: Week 4 – Raw Pizza with Walnut meatballs

I saw a recipe for how to make walnut meatballs and I HAD to try it. Here’s the link to the recipe that I used. I omitted the green onion part, I’m not partial to them unless it’s in a specific manner, so I figured it wouldn’t be a bad thing to not add them. Food is, after all, about your own individual taste. The meatballs turned out to be the most darling little things. I dehydrated them for a few hours to get them a bit harder and it really gave them a great mouth feel.

 

walnut meatballs, air eater, vegan, gluten free, raw, Lidia Le François

The crust is a combination of phyllium husk, buckwheat groats, irish moss and a few other things. You can see a previous post where I made this crust and the recipe I followed here. You can thank Hannah Mendenhall for the recipe.

The cheese is soaked cashews, with nutritional yeast, lemon juice, garlic, parsley, kale, spinach and a tiny bit of salt. The toppings: carrots, red pepper, kale, and walnut meatballs.

phyllium buckwheat groat cashew cilantro cheese with walnut meatballs close up

 

phyllium buckwheat groat cashew cilantro cheese with walnut meatballs

It does taste as good as it looks. I highly suggest trying this walnut meatball recipe, it will completely surprise you and impress guests.

Happy eating!

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Vegan MoFo: Week 2 – Kale, Cucumber, Cauliflower Raw Pizza

Today’s pizza is a continuation crust of yesterday’s carrot/flax with a new spin on the cheese and topping.

1. The recipe for the crust can be found here.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

2. The cheese is still the macadamia nut (which you do not have to soak), with added kale, and red pepper.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

3. Toppings:

As you can see I went a little topping heavy with this one. I started with a base of massaged kale, then added spiralized carrots, corn, cauliflower, tiny bits of red pepper, and hollowed field cucumbers. I’m not a fan of seeds of the cucumber, and what’s the point; it will just make things soggy and rather messy.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

The cucumber was different, but provided a nice crunch and it was almost like having a rather eclectic salad wrapped in a pita.

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Vegan MoFo: Week 2 – 3 Topping Raw Deep Dish Pizza

This week I decided to try a new crust that and I was happy to find a recipe from a local raw Chef named Pedja, who is the Head Raw Chef at a very lovely grocery store (Nature’s Emporium) in a town north of Toronto called Newmarket. I’ve had the pleasure of meeting this fine young man and he is quite warm, intelligent and worth a listen. I’ve written about the amazing pizza and sun burgers he’s produced for Nature’s Emporium in their raw food section, they are worth the drive. I hope he comes out with a cookbook, because I would LOVE to make the pizza he sells in the store. It’s full of flavour and impact.

Here’s the link to this recipe and the crust ingredients:

1. Crust
5 medium carrots
2  cups whole oats
1.5 cups flax seeds
2/3 cups water

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

I followed the instructions, but what I should have done was add: garlic (raw or powder), oregano, thyme, sage, marjoram, paprika, white pepper, chili and chipotle. That is what I would have done if I made this again. I would have used at least 1/2 tablespoon of each. I liked the texture, but the flavour was lacking in the dough.

This is my attempt at a ‘deep dish’ pizza, it was easy to make the indent of the crust as the dough is super easy to work with.

2. Cheese:
I am a cashew nut, but for this one I used macadamia nut (1/2 cup), a pinch of Himalayan pink salt, 2 tbsp Nutritional Yeast, 1 clove of minced garlic, 2 tbsp lemon juice.

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

3. Toppings:
I felt this was a tabouleh inspired by using parsley and red onion. I spiralized carrots because I love the colour/texture contrast. This format will satisfy the carb lover in you.

Chef Pedja Raw Pizza recipe Air Eater Lidia Le François

A simple three topping pizza that is a quick snack/meal for any occasion.

Happy eating!

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Vegan MoFo: Day 4 – Mini Raw Pizzas

I am a huge fan of mini things. I love appetizers, I love those small charms that look like miniature foods (usually found on a cell phone), little doll houses, so mini pizzas makes complete sense.

Keeping in theme with the rest of my postings, I’ll explain each part:
1. Crust – Tomato base
2. Cheese – Cashew cheese base with red pepper and spinach
3. Toppings – Red peppers, corn, baby spinach leaf with hemp hearts sprinkled.

Once you have the crust made the toppings are literally limitless. I figured that it would make sense to have the cheese reflect the toppings I had on hand. I find the best food is really what you have in your pantry/fridge. Topping a pizza is almost like creating a bento box. I can’t imagine just using one colour, it makes sense to try to represent a few colours to really make the food appealing. They saw you eat with your eyes first and I completely think that is true.

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Vegan MoFo: Day 2 Square Tomato Crust with Kale Celery Pizza

The beauty of making a lot of one crust is that you make make it into different shapes and this time I made the crust into a rectangle. I like how the edges curled providing a bit of a lip and that helped with the cashew cheese.

1. Crust – Tomato bread recipe
2. Cheese – Spinach cashew cheese
3. Toppings – Red pepper, celery, kale, red onion Continue reading

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Vegan MoFo 2012!! Raw Pizza Theme: Day 1

It’s here, it’s here, the month of vegan food blogging. Isn’t that every day you ask? Yes and no. Some blogs, like Air Eater aren’t strict food blogs and host give aways or product reviews. Vegan MoFo is all food all the time. I can’t wait to see the lovely photographs of people who take better pictures than me. Seriously! I just about die when I see how well the shots are taken and the food is presented. So pretty!

Last year I tried to do an all Bento Japanese theme. This year I am doing raw pizza! Who doesn’t love pizza? So many ways to make it, so many toppings, just delicious all around.

Here’s my first post. What I did was make the same crust three different ways, so I’ll be blogging about each pizza per day.

The components are as follows:

1. Crust
2. Cheese
3. Toppings

1. Crust
I used a tomato bread recipe I adapted from the fantastic Gena of Choosing Raw. Here’s the link from the original time I made the bread. I tend to add a lot of Italian Seasonings, plus dehydrated onion, sometimes a touch of agave; depends on my mood. I like my bread a bit thicker than a cracker, I find this recipe is incredibly tasty and packs a punch.

Day 1 Vegan MoFo raw pizza, Lidia Le François, vegan, raw, gluten free

Day 1 Vegan MoFo raw pizza, Lidia Le François, vegan, raw, gluten free

As you can see the crust darkened and I chose to flip it so the bottom was the face because I liked how the edges curved and formed a little cusp to keep the cheese in.

 

2. Cheese

I kept the cheese simple:

1/4 cup of soaked cashews
3 tbsp Nutritional yeast
1/2 tsp salt (adjust to taste)
1/2 lemon

Day 1 Vegan MoFo raw pizza, Lidia Le François, vegan, raw, gluten free

3. Toppings:
1/2 cup sun dried tomato
1 medium carrot grated
Dehydrated zucchini chips
Massaged kale
Sliced red pepper

I thought by some miracle that blending sun dried tomatos and carrots would make a paste. No, it just makes some kind of mush that isn’t bad at all, but not what I expected. I figured for my first post I’d do something traditional and go from there. One pizza down, just another 14 to go. I intend on doing Wordless Wednesdays and posting videos of raw pizza recipes for Fridays.

Hope your Vegan MoFo is going well so far and thanks for dropping by! If you make the pizza, let me know, I’m always curious how people make out with it.

Happy eating!

 

 

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October is coming ie, VEGAN MOFO!

So excited for Vegan Mofo 2012! I feel like I should be using my announcer voice. Cannot wait for all the fun blogs and people going for gold with fancy themes and super looking food. I’ve already made six raw pizzas in three days to get ready for it. I think this weekend I’ll write up my posts. I know half the fun of doing Vegan Mofo is the daily blogging, but doing a raw pizza theme isn’t really possible to create in a day. Also, I really will have zero time in between organizing the VBU! Conference plus a few other life things that are happening in October. It’s amazing how much time a blog can take up, but it’s a labour of love and frankly it feels like my digital recipe box. I often look up older recipes just to recall how I made things. It’s been two years of blogging and I’ve made my fair share of disasters, everyone learns in the beginning and I’ve made a few winners. I try to focus on those most, no point beating myself up because something turned out hideous and I blogged about it anyway. Ah well.

So, aside from doing Air Eater posts, I will also be full tilt into posting for Veagn Bloggers Unite! and I hope Vegan Mofo brings out the sharing mood with everyone and the posts will be coming in so fast I won’t be able to keep up. Well, I hope I can, but you get the picture.

Winter is coming, but before that we feast our eyes on the cornucopia of vegan food.

Have you signed up? Have you contributed to VBU!? Let me know!

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Vegan Mofo: Nacho bento!

I made a different bento, nothing fancy and nothing cute, but a bento nonetheless.

Here’s what’s in it:

Box 1: Blur chip nachos, vegan nacho cheese Galaxy brand with organic corn

Box 2: Spiralized carrot with zucchini Continue reading

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Vegan Mofo: Gluten Free Vegan Seitan (Sort of)

I swear I will get back to the bentos, but I have been experimenting with recipes and then I get requests to post about it.

As we know, seitan is heavily gluten based, heck it’s made from vital wheat gluten. So when I found this recipe from Bob’s Red Mill for “Gluten Free Seitan” I had to give it a try.

Here is what the recipe below apparently looks like:

Image from: Bobsredmill.com

Gluten Free Seitan:

  • 1/4 cup BRM Flaxseed Meal
  • 1/2 cup BRM GF Rolled Oats
  • 1-15 oz can Chili Beans or Red Beans
  • 1 tsp Chipotle Powder
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 cup Instant Yeast
Here’s my take on this:
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