Monday, March 14, 2016

Vegan Satay Chicken & Spinach Pizza

I wanted to try something new with a very different pizza flavor, This one is so tasty, Using the Rice Protein & Chia Stir Fry Strips and the Satay Sauce really make a great team for this delicious meal.

1 Packet Rice Protein & Chia Stir Fry Strips (will make two large)
small handful baby spinach
Satay Sauce Find Here!
1 small Onion (Diced)
dried Oregano and Basil
Salt to Taste
Fresh Moxarella Cheese Find Here!
Pizza Dough I used Instructions
1. On a pizza tray preferably with holes, add a small amount of Satay sauce to the Chicken strips set in fridge for an hour (optional)
2. Add some Satay sauce to the base to almost all the way to edge
3. Add the Onion next just a sprinkle over the base, and add some spinach
4. Add the Chicken strips and Moxarella cheese in blobs, Sprinkle with basil and oregano and salt
and bake 180C for 20mins or till it is golden brown, Add some more spinach to wilt on top and serve!  Enjoy!  =) 


Thin & Crispy No Knead Pizza Dough

I truly love thin and crispy bases, It has a yummy flavor that reminds me of little Italian pizza shop pizzas and feels light and crisp how a thin and crispy pizza should be. I can't stand the thought of wanting pizzas for dinner to think of having to stand there kneading the dough...too much work! So this recipe makes it so much easier, just mix and leave it.

3 cups Plain Flour
1+1/2 cups Water (at room temp)
1/4 tsp Salt
1/4 tsp Sugar
1 tsp Dry Active Yeast
Extra Flour for dusting 

1. Add the flour to a large bowl, add the yeast to one side of the bowl, the salt to the opposite side to the yeast, and Add the sugar and stir the dry ingredients together.
2. Gradually add the water in....add about 1 cup and dribble the rest in as you need it, once the dough had absorbed the water it should be tacky to the touch, just give it a small mix with your hands and leave it in the bowl cover with plastic wrap, set aside in a draft free spot over night, It should stay untouched for minimum 12 hrs to develop the gluten strands, for best results anytime over 16hrs on wards, you can refrigerate if you want to use it after 3 days.
4. For cooking 180C 20mins or till golden. Enjoy! =)  

Sunday, March 13, 2016

Easy Vegan Satay Sauce

This is a lovely sauce to marinade with or brush on vegetable skewers or even a base for a pizza
It's so simple to make with most ingredients people have already.

1 Small Onion (peeled cut into 4)
1 Clove Garlic
2 Tbsp thick Soy Sauce, I Use 
1/2 cup raw Cashews
1 Tbsp Brown Sugar
3 Tbsp Peanut Butter
1/4 cup Water
salt to taste

1. Add all the ingredients to a good blender and blend till smooth as you like.
Enjoy!  =)

*If it's too runny for a pizza sauce add a tsp of corn flour and pour into a small pot and cook till it thickens.  

Tuesday, March 8, 2016

Creamiest Vegan Chicken Pot Pies

I created the filling for these last year to try out on my in laws whom are omnivores, I always get worried I can't fool them but, I'm not sure why I worry as I do fool them every time.
They thought they weren't vegan at first and loved them so much they went back for seconds and thirds, since then I make them all the time and made them at Christmas time and fooled the rest of the family and the kids too. Made with the wonderful Fry Family Food Co. Australia, Rice Protein & Chia Stir Fry Strips

Alternatively you can chill the mixture and make sausage rolls with it too

makes 4 large ramekin pies or 14 small pies  

1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1 can or 1 cup Coconut Cream
1/4 cup Tofutti Cream Cheese
1 cup Fresh Moxarella Cheese Recipe Here!
1 cup Soy Milk
1 Tbsp Veg Stock powder
1 cup frozen Peas & Corn
1 med Onion Diced
2 Tbsp Nutritional Yeast Flakes
Salt & Pepper to taste
5 Sage leaves chopped
Puff Pastry Sheets approx 2 per 4 large pies


1. Fry off onion till starting to color turn stove down to med/low, Chop the strips into small chunks and add to the onion.
2. Add the peas and corn and stir.
3. Add the coconut cream, Cheese, cream cheese, milk, stock,and nutritional yeast, stir well to incorporate, it shouldn't be too runny.
4. Taste and use salt and pepper and throw in the sage leaves and mix then turn off and set aside.
5. Cut out 4 large circles just slightly bigger than the ramekins, pour mixture into each ramekin and top with the pastry, cut a small hole in the top for steam to escape, brush with chick pea juice (Aquafaba) it creates a beautiful golden top when baked, pop in the oven 180C till golden brown and crispy.   Enjoy!  =)