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And it’s Monday again… I hope everyone had a good weekend. It’s very wintery in London at the moment and I’ve heard it’s supposed to get even colder. Lets kick off the week with some hearty, warming and wintery food then, shall we?

A hot, rich mushroom, leek and sweet potato tart, the perfect addition to any vegan (and non-vegan) wintery feast. I feel like we need more of those during these dark times! Or a lovely dinner for two perhaps… Valentine’s Day is just around the corner, I’ve heard?

Crumbly, buttery pastry, a super creamy sweet potato filling with a hint of dijon mustard and nutmeg and topped with mushrooms, leeks, a drizzle of olive oil and a sprinkle of cracked black pepper. Baked till golden brown and served piping hot, straight out of the oven.

That’s it from me for today, lets keep it short and sweet (or savoury). Talk to you soon!

x Alex

As always, if you make this recipe at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.


4.6 from 5 reviews
Vegan Mushroom Leek & Sweet Potato Tart
 
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
Serves: 1 tart
Ingredients
  • For the pastry:
  • 1 cup flour
  • ⅓ cup margarine
  • ⅓ tsp salt
  • 2 Tbsp ice water
  • For the filling:
  • 1 small sweet potato (300g)
  • 1½ cup plant-based cream
  • ½ tsp salt
  • 1 Tbsp dijon mustard
  • generous pinch pepper
  • generous pinch nutmeg
  • 2 garlic cloves
  • ½ cup cashews
  • 1 Tbsp corn flour
  • 1 leek
  • 200g mushrooms
  • 2 Tbsp olive oil
Instructions
  1. Pierce the sweet potato a couple of times with a knife and pop it in a pre-heated oven. Bake it at 180˚C until it's tender.
  2. Soak the cashews over night or boil them in water for 10 minutes.
  3. For the pastry use a fork to combine the flour, salt and margarine in a mixing bowl. When the dough starts coming together add the ice water and use your fingers to knead and combine, then form a dough and pop it in the fridge.
  4. Once the sweet potato is ready, peal it or scrape the flesh out of the skin and add it to a blender or food processor. Add the cream, salt, mustard, pepper, nutmeg, cashews, garlic cloves and corn flour and blend until smooth.
  5. Roll out the dough and press it into the greased pie dish. Cut off the overlapping edges, fill the pastry with ceramic baking beans or dry pulses and bake it for ten minutes at 180˚C.
  6. Cut the mushrooms and the leek in slices. Sauté both in a frying pan for a couple of minutes in a drizzle of olive oil with a pinch of pepper and salt.
  7. Once the pastry is out of the oven spoon in the sweet potato cream and top it with the mushrooms and leeks. Gently push down the slices in the filling. Drizzle with olive oil and sprinkle with black pepper.
  8. Bake it for 25 to 30 minutes at 180˚C. Enjoy!
3.5.3251

Vegan Mushroom Leek & Sweet Potato Tart was last modified: September 10th, 2018 by myvibrantkitchen@gmail.com

The post Vegan Mushroom Leek & Sweet Potato Tart appeared first on My Vibrant Kitchen.

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Happy Friday! We almost made it through the first week of 2017. For thousands of people around the world this means it’s been almost one week of embracing the vegan lifestyle. #Veganuary #fuckyeah

When I went vegan just over 2 years ago it took me a while to realise that I didn’t have to miss out on any food I loved before I made the transition.

There’s a delicious vegan alternative for almost anything, the sooner you find out the better. The internet is a vegan’s best friend – Pinterest & Finding Vegan are my go-to recipe inspirations. If you haven’t checked them out yet, do it now!

And since pizza makes almost everyone’s favourites list (vegans & non-vegans alike!) I thought I’d kick off the weekend with a delicious loaded vegan pizza recipe. It’s packed with rich basil-cashew pesto and loads of fresh green veg. No cheese needed!

So full of flavour! My man and I demolished the pizza quicker than you could ask ‘Can I have a slice’.

I love Jamie Oliver’s pizza dough recipe but you can also use store-bought pizza dough or a pizza base, they’re usually vegan, too.

If you make this recipe at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.


4.0 from 1 reviews
Vegan Pesto Pizza with Green Winter Vegetables
 
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Serves: 1 pizza
Ingredients
  • 1 pizza base (home-made or store-bought)
  • ⅓ cup cashew nuts
  • 2 big garlic cloves
  • 3 Tbsp olive oil
  • ½ tsp salt
  • 1 handful fresh basil leaves
  • 1 handful fresh kale
  • 4 brussels sprouts
  • ⅓ of a courgette
  • ⅓ of a broccoli
  • drizzle olive oil
  • squeeze of lime
  • pinch of ground black pepper
Instructions
  1. In a blender, combine the cashew nuts, garlic cloves, olive oil and salt. Blend until the mixture is still slightly crumbly but well combined. Then add the basil leaves and blitz until it looks like pesto.
  2. Wash the vegetables and roughly chop the brussels sprouts and broccoli. Thinly slice the courgette, I used a vegetable slicer and remove the tough kale stems.
  3. Place the vegetables in a mixing bowl, drizzle with olive oil and massage the oil into the veg.
  4. Roll out the pizza dough and thickly cover with pesto. Add the vegetables on top, be generous since the veg will shrink in the oven. Season with ground black pepper and pop it in the pre-heated oven. Bake for 15 to 20 minutes at 180˚C or until the crust turns golden brown.
  5. Enjoy!
3.5.3226

Vegan Pesto Pizza with Green Winter Vegetables was last modified: February 7th, 2017 by myvibrantkitchen@gmail.com

The post Vegan Pesto Pizza with Green Winter Vegetables appeared first on My Vibrant Kitchen.

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London’s going through somewhat of a cold snap at the moment and all I want to do is drink teapots full of steaming hot tea and eat loads of hearty, warm food.
And devour the winter care package my mom sent us from Germany of course. It’s full of German gingerbread, Christmas biscuits and fruit loaf. Home sweet home!

My significant other happens to work mostly from home these days. So we work side by side on the sofa, snuggled up in blankets, laptops on our laps and taking turns to get up and make the next round of hot drinks.

We’ve really gotten into spiced milk coffees lately. Dead simple and Oh. So. Good. I might write a little recipe post on it soon.

Today’s recipe left me all nostalgic and in a giddy Christmas mood. Tarte Flambée or Flammkuchen, as we call it in Germany, is one of my favourite German Christmas market foods.

The ‘German pizza’, that’s what my English friends like to call it, is originally from Alsace, a French region bordering Germany with unique French-German culture and food.

I just had to make a vegan version with cashew sour cream, red onions and smoked tofu bacon. London switched on it’s Christmas lights all over the city earlier this month which is basically a reminder to start dusting off all those winter recipes.

Bake until the base is crispy and share with your nearest and dearest. The recipe makes 4 medium sized tarte flambée. They taste even better with a glass of chilled white wine, maybe a Riesling to keep with the Alsace theme.


Vegan Tarte Flambée (aka Flammkuchen)
 
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Serves: 4
Ingredients
  • 2 cups flour
  • ½ cup water
  • 3 Tbsp olive oil
  • 1 tsp salt
  • ½ cup cashews, soaked or boiled
  • 1 cup soy cream
  • 1 Tbsp water
  • 2 garlic cloves
  • juice of ½ lemon
  • ¼ tsp salt
  • 1 large onion
  • 1 block smoked tofu
  • 1 Tbsp olive oil
Instructions
  1. Soak the cashews over night or boil them in water on the hob for 10 minutes.
  2. Drain them and put them in a blender or food-processor. Add the soy cream, water, peeled garlic cloves, lemon juice and salt and blend until smooth and creamy. Set aside for now.
  3. In a big mixing bowl mix the flour, water, oil and salt first using a fork, then your fingers.
  4. Knead the dough until thoroughly combined then separate the dough into 4 parts.
  5. Flour a clean, flat surface and roll out the dough.
  6. Slice the onion into thin rings and cut the tofu into small slices.
  7. In a separate, microwave-save bowl toss the onion rings and tofu slices in 1 Tbsp oil until all are covered. Pop the bowl in the microwave for 3 minutes on the highest heat setting.
  8. Meanwhile put the rolled out dough on 4 baking sheets with parchment paper and spread the cashew sour cream on top.
  9. Sprinkle the onion rings and tofu bacon on top and top off with some fresh cracked black pepper.
  10. Bake the four Flammkuchen in a pre-heated oven for 20 minutes at 180˚C. Enjoy!
3.5.3226

Vegan Tarte Flambée (aka Flammkuchen) was last modified: February 7th, 2017 by myvibrantkitchen@gmail.com

The post Vegan Tarte Flambée (aka Flammkuchen) appeared first on My Vibrant Kitchen.

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I’m all about fresh autumn produce at the moment! Apples, pears, blackberries, pumpkins, tomatoes, carrots. Our pantry’s nice and colourful and our oven barely has time to cool down between baking sessions.

When my mind wonders off I usually end up somewhere in food paradise dreaming up the most scrumptious (and often ludicrous) creations. I’ve been toying with the idea of trying my hands at galettes for a while and finally gave it a go. And it worked out gloriously the first time.

A crispy pie base topped with thyme cashew cream cheese, heirloom tomato slices and freshly cracked black pepper. Turns out the cashew cream cheese bakes incredibly well, I might try using it on pizza next time.

Choosing good tomatoes is the key here! It’s worth taking a trip to the farmers market or a nice vegetable shop. You want plump, heavy and flavoursome tomatoes and stay away from those bland, watery ones you often find in supermarkets. I used a colourful variety of heirloom tomatoes, very tasty and they make the end result very aesthetically pleasing, too.

5.0 from 2 reviews
Vegan Heirloom Tomato Galette With Thyme Cream Cheese
 
Prep time
20 mins
Cook time
35 mins
Total time
55 mins
 
Serves: 2 galettes
Ingredients
  • ½ cup cashews, soaked or boiled
  • 4 garlic cloves
  • ½ cup soy milk
  • ¼ tsp salt
  • ½ tsp lemon juice
  • ½ tsp fresh thyme
  • 2½ cups plain flour
  • ½ cup margarine
  • 1 tsp salt
  • ½ cup cold water
  • 3-4 tomatoes
  • pinch of pepper
  • pinch of salt
  • drizzle of olive oil
  • drizzle of soy milk
Instructions
  1. Soak the cashews over night or boil them in a sauce pan for 5 minutes.
  2. Drain the cashews and add them to a blender or food processor.
  3. Then add the garlic cloves, soy milk, salt and lemon juice and blitz until smooth and creamy.
  4. Remove the little thyme leaves from the stems and mix them with the cashew cream using a spoon, don't blend.
  5. For the dough place the flour in a mixing bowl, add the salt and margarine and use your hands to mix and knead the dough.
  6. Add the cold water and knead until the dough comes together nicely.
  7. Divide the dough into two pieces, flour the work surface and roll out the dough.
  8. Slice the tomatoes, spread the cashew thyme cream on both bases and top off the galettes with the tomato slices.
  9. Sprinkle with cracked black pepper and a pinch of salt, drizzle with olive oil, then fold the edge of the dough over the filling.
  10. Brush the crust with soy milk and place the galettes in the fridge for 15 minutes.
  11. Preheat the oven to 190ºC and when ready bake the galettes for 35 minutes or until the crust is golden brown.
3.5.3208

Vegan Heirloom Tomato Galette With Thyme Cream Cheese was last modified: January 11th, 2017 by myvibrantkitchen@gmail.com

The post Vegan Heirloom Tomato Galette With Thyme Cream Cheese appeared first on My Vibrant Kitchen.

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