Here’s a nice idea, which is readily adaptable…for a tasty pizza where cheese is completely superfluous… all day long ! 🙂
For the base layer I sautéed finely grated courgettes with crushed garlic salt and pepper… and that worked out really well …will do again).
Ready-made vegan pizza bases are commonly available in the shops, but I can’t say that I’ve found one as good as home-made …and it really isn’t that much faff… you can even make a batch, and freeze the dough for future use….
Click on the image link for a recipe that includes a spelt flour pizza dough, but any flour of your choice will work…
The other day I ordered these lovely little books, and they arrived today. They’re part of a series: The Edible Series, a global history. I’m becoming more and more interested in the history of food, and what better subjects to conjure with than spices, bread and tea…
Delicately spiced cauliflower florets cooked gently in a creamy sauce, consisting of cauliflower puree, ground sunflower and white poppy seeds and soy cream. This is a sauce that could be adapted for different vegetables. Mushrooms would be good I think, or winter squash….to name but two. Although cooking times would vary.
According to Wikipedia:
“Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma, kurma, or qovurma, is a dish originating in South Asia consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.
Korma (قورمه in Persian) has its roots in the Mughlai cuisine of modern-day India and Pakistan. It is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or cream added. The technique covers many different styles of korma.”
A light simple curry, with clean, fresh flavours, the gentle heat of green chilli and the delicate fragrance of rose water.
Hope you enjoy….
and it completes a trilogy: cauliflower 3 ways…here’s the other 2: bharta and pakora (click image for link)
…there’s a bit of an art to cooking brown rice…. but there are ways of doing it that avoid the pitfalls….
…brown rice is a great food for a cleanse mono-diet (1-5 days)… gentle and nourishing…
…and personally, I think that the beginning of spring is a good time of year to try a cleanse such as this…
….whether it be for one day, three days or five….
…below is a recipe for a macrobiotic meal using brown rice, that tastes lovely, is kind and restorative to the bodymind, and would additionally be an excellent way to finish a brown rice diet cleanse… and also includes a method for cooking brown rice in bancha twig tea…
Steamed tofu and vegetables with tahini miso sauce, gomasio and brown rice.
Macrobiotic food at its simplest.
I always think that the cold beginnings of new year in most parts of the northern hemisphere is not a good time to embark on diets and weight loss and things like that …
…but when spring comes, and you maybe feel like shedding the wintery blues, then a brown rice diet can be a really nice thing to do…