Here is a fantastic topping idea for pizza. A tomato sauce base packed with the heady flavours of Moroccan Spices with toppings of sliced sautéed Aubergine, Chick Peas and Sweet Peppers. And a scattering of peppery wild rocket and watercress.
Cooking has had to take a bit of a back seat for me lately …. as has the blog ….(who knows … where the time goes). What I do know, is that I feel so perfectly comfortable cooking vegan these days, I cannot conceive of ever eating animals ever again. Vegan living is peaceable, and I love it.
One of the reasons I’ve been so busy, is because I have an allotment (community vegetable garden) and growing my own vegetables makes being vegan even easier, it has to be said!
Without boring you with all the details, here is a picture of my allotment. Broad Beans in the foreground, garlic to the left, Apple, Pear and Cherry trees, Gigantes Beans on the right. The strawberry bed is covered, because the starlings have been having a feast. Further down there are potatoes, courgettes, peas, onions, carrots, parsnips and all sorts of cabbages. Fruit bushes (red white and black currants, raspberries, blueberries, gooseberries) and rhubarb. And there’s more besides. Tomatoes in the small polytunnel on the right. Yesterday I planted 12 Florence Fennel bulbs, which will be a first if they don’t bolt Watch this space ….. for fennel recipes … hopefully! 🙂
And here is my best allotment friend, boldly investigating the seed tin. 🙂
So food has to be quick and easy at the moment: Pasta, Briam (Greek vegetable bake) and vegetable stews. The sort of thing you can more or less throw together.
But the other night I fancied Pizza, so this is what I did.
MOROCCAN STYLE PIZZA
Makes 2 x 32 cm. pizzas.
Ingredients: Continue reading “Moroccan Style Pizza”