Plant Based Recipes


Posted on 10th January, by admin in Talia's Blog.

 

Like any change, adapting to a plant based eating style requires imagination, and preparation.  This will help to avoid those moments where offspring open the fridge and say, “there’s nothing to eat”! Which of course would initially appear true upon opening the fridge to …..plants, and lots of them!

With one of my daughters choosing to follow a vegan eating plan, it has been my creative challenge to take plants to the plate, providing a variety of meals that are balanced and tasty each time. Despite the initial extra time in food prep I’ve enjoyed getting back to basics and as the very wise Michael Pollen said “Eat food. Not too much. Mostly plants”.  So i thought I’d share one of our favourite recipes at the moment.  This batch makes 3 pizzas so you can freeze what you don’t eat for next time.

 Sweet Potato Based Pizza 

Better consistency than cauliflower pizza & a high protein, high fibre plant base.

 

Base:

Preheat Oven to 200C

  • Steam and blend/mash about 750/800gm Sweet Potato
  • 1 tblspn of chia seeds – soaked in 2 tblspn of water for about 10minutes
  • 1/2  Cup Almond Meal
  • 1 Cup of Gluten free SR flour (can use any flour here, tapioca, buckwheat, gluten free flour mix, Coconut flour) .  If using coconut flour remember it absorbs 2x as much liquid so you may need to adjust the amount of flour or add more sweet potato)

Mix together all ingredients, using some olive oil on your hands to avoid stickiness, until it resembles dough.

I then sprinkle some extra flour on baking paper on an oven tray, separate dough into 3 and use the palm of my hand flatten to desired thickness.  You can brush with olive oil.  Increase oven temp to 240C and bake for about 20/25 minutes or until lightly browned.  Check at 15min depending on heat of your oven.

Then load with toppings and either put on a pizza stone in BBQ or pizza oven or back in your normal oven until toppings are cooked.  Easy Peasy!  And delicious!

Our fave toppings are a dairy free pesto as a base and then add mushroom, cooked veg like char grilled eggplant,zucchini, capsicum, corn, pine nuts and fresh herbs basil and oregano.  Top with Nutritional Yeast flakes if dairy free or a nice goats fetta depending on your requirements.  Eh Voila!

Would love to hear what toppings worked well for you and see some pics of your creations!

Hope you’ve enjoyed this blog . Feel free to share it with others (in its original full format please), and as always I’m always keen to hear your stories and insights so would love to read your comments.  

With Love Laughter & Care on your Journey,

Talia x

 





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