The dough has a lovely crispy texture. I have also made crackers and breadsticks with it. And the fresh basil adds so much flavour to the filling. I’m already looking forward to next summer when I will be baking this tart again and again

This recipe for Basil Tomato Tart is vegan, gluten-free and oil-free. Tahini is the ingredients that works as an alternative for oil. This can be replaced with other nut- or seed butters.

For the topping you can use any kind of tomato. On the photos you can see the heritage tomatoes that we grew in our garden this year. So yummy!

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Basil Tomato Tart (Vegan, Gluten-free, Oil-free)

Perfect for summer – this vegan and gluten-free Basil Tomato Tart is full of flavour. Perfect as a side when having BB or as a lunchbox snack. For a 28cm tart form.

Course Baking Savoury

Diet Gluten Free, Vegan

Keyword Basil, gluten-free, Tart, Tomato, vegan

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 10 Portions

Ingredients

For the dough:

• 150 g rice flour
• 70 g almond meal (or ground sunflower seeds)
• 2 tsp psyllium fiber husk, ground
• 1/2 tsp salt
• 1/2 tsp baking powder
• 40 g tahini
• 160 ml mylk or water

For the filling:

• 70 g cashews (or blanched almonds, or macadamias)
• 200 ml water
• 3 tsp rice flour
• 2 tbsp yeast flakes (optional)
• 1/2 tsp salt
• 1-2 pinches chili powder
• 1 garlic clove
• 1 big bunch fresh basil
• 1-2 handful fresh tomatoes

Instructions

• For the dough, mix all dry ingredients in a bowl. Blend the tahini and water in a separate bowl.
• Pour the tahini mixture into the bowl with the dry ingredients and stir to combine until it forms a ball. Cover the bowl with a damp kitchen towel and let rest in the fridge for approx. 20 minutes.
• Preheat the oven to 190°C (top-/bottom heat). Spread the dough in the tart form, pulling it up the sides as well. Prebake it for approx. 10 to 15 minutes or until it browns very lightly.
• In the meantime blend the ingredients except the fresh bail in a highspeed-blender until smooth.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

For the topping I have used sliced peppers, sweet corn and basil leaves. My way of say good bye to summer here in New Zealand. But there are so many options for toppings, feel free to try your own combinations

Homemade Whole Grain Pizza – Vegan, Gluten-Free & Full of Flavor

I already have a recipe for vegan and gluten-free pizza on my blog, but I wanted to try a whole meal only version. Turns out, it works and tastes very well

The amount of dough is enough for either 2 thick and doughy crusts or 3 thin and crispy crusts.

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Vegan Wholegrain Pizza – Gluten-Free & Homemade

Yes, I love pizza and pasta! Even with a vegan and gluten-free diet, you can still enjoy them fully. I prefer making everything from scratch — it just tastes better

For this pizza, I used bell pepper, corn, and fresh basil leaves – my way of saying goodbye to summer here in New Zealand. Of course, you can get creative with your toppings — the possibilities are endless!

I already had a vegan and gluten-free pizza recipe on my blog, but this time I wanted to make a wholegrain version. It turned out beautifully — hearty, wholesome, and so delicious! The recipe makes either two thick, soft crusts or three thin and crispy ones.

Course Dinner, Main Dish

Cuisine Italian, Mediterranean

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Keyword Crispy, dairy-free, egg-free, Pizza, plant-based, plant-based cheese, wholegrain

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Resting (dough rising) 1 hour hour

Total Time 2 hours hours 25 minutes minutes

Servings 2 Pizza

Ingredients

For the pizza dough:

• 1 cup warm water
• 1 teaspoon coconut sugar
• 1 1/2 teaspoon active dried yeast
• 200 g buckwheat flour
• 210 g rice flour
• 1 tablespoon psyllium fiber husk
• 2 teaspoon guar gum
• 1/2 teaspoon salt
• 1 cup warm water
• up to 1 cup rice flour for dusting and working the dough

For the pizza sauce:

• 3/4 cup passata
• 1/4 cup water
• 1 teaspoon dried oregan or basil or thyme
• 1-2 garlic cloves, minced minced
• some freshly ground black pepper

For the ‘cheese’:

• 90 g cooked agria potato approx. 1 small to medium sized
• 1/2 cup water more if needed
• 3 tablespoon nutritional yeast flakes
• 1/2 teaspoon mustard
• 1/3 teaspoon freshly ground nutmeg
• salt to taste if desired

Instructions

• In a cup, mix the sugar, active dried yeast and warm water and let sit until it turns foamy on top (approx. 10 minutes).
• In the meantime, in a medium sized bowl, whisk the remaining dry ingredients for the dough. When the yeast is ready, pour it into the bowl with another cup of warm water and mix well.
• Cover with a damp tea towel and let sit in a warm spot until the dough has doubled in size (approx. 45 minutes). Temperature should be at least 25 C. You can also let it sit in the oven, after you allowed it to warm up for just a little bit.
• When the dough has doubled in size, stir it again. Then sprinkle the work bench with rice flour and drop dough onto it. Sprinkle generously with rice flour and start kneading it for a few minutes. Add more flour whenever it gets too sticky.
• Half (or third) the dough and place on pizza tray, spreading it evenly. Keep sprinkling with flour if it gets too sticky. Then cover with damp tea towel and place in warm spot for another 15 – 20 minutes. Preheat oven to 220C (top- bottom heat).
• In the meantime prepare the pizza sauce by mixing all ingredients in a small bowl.
• Prepare the ‘cheese’ buy blending the potato and water in a high-speed blender until smooth. Then add remaining ingredients. The mixture should be just thick enough to pour it, without it being too runny. Add more water if needed.
• When the pizza dough has risen, spread the pizza sauce on top. Add toppings of your choice and sprinkle with ‘cheese’.
• Place in oven for approx. 15 to 20 minutes. If it gets too brown too quickly, cover top (you can use a piece of aluminum foil).

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I call this recipe a roasted cherry tomato pasta soup & sauce, because it actually works brilliantly as soup as well as a simple pasta sauce! And all that while being vegan, gluten-free and low-fat

If you are interested where I got my beloved heritage seeds from, you can check out Koanga Institute, based in New Zealand, they are my go to herb, vege and flower seed supplier

Best results with high-speed blender.

For 4 portions you’ll need:

1kg cherry tomatoes
a few fresh thyme sprigs (alternatively 1 teaspoon dried thyme)
a few fresh basil leaves (alternatively 1 teaspoon dried basil)
1-2 garlic cloves (optional)
salt & pepper to taste
1/2 to 1 cup water (depending on how thick you like it)

Preparation:

1. Preheat oven to 200°C (top-/bottom heat).

2. Line baking tray with baking paper and place cheery tomatoes, thyme and basil on it.

3. Bake for approx. 20 to 25 minutes, until some of the tomatoes are slightly browned.

4. Transfer tomatoes to high-speed blender. Remove thyme leaves of stalks and add as well basil leaves, garlic cloves and water. Then blend until smooth. Season with salt & pepper to taste.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

So here you have zucchini fritters that are not only vegan but also gluten-free and low-fat. They are super easy and quick to make and can liven up any dinner table, picnic blanket or barbecue

With only 7 ingredients and delicious summer flavours of sun-dried tomatoes and fresh basil, you will love this quick dish

Note: Sun-dried tomatoes are slightly salted, therefore I haven’t added additional salt.

For approx. 3-5 fritters you’ll need:

1 cup (150g) grated zucchini
1/4 cup (40g) corn flour
1 teaspoon psyllium fiber husk
3-4 roughly chopped sun-dried tomatoes (oil-free, soak them in water for a few hours and drain)
a few fresh basil leaves, chopped
1 garlic clove, crushed (optional)
1/4 cup water

Preparation:

1. Mix all ingredients except the water in a medium sized bowl.

2. Add water and mix well. It might seem a little too watery at first but the corn flour should soak up enough fluid to form the perfect batter.

3. Preheat non-stick frying pan. Using a piece of kitchen towel, grease it lightly with oil of your choice (if necessary). When heated up, scoop even portions of batter into the frying pan and fry on low heat each side until golden (approx. 10-15 minutes).

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The good thing about this situation: it motivates me to make my own. It not only tastes better but you also know what it is actually made of.

So for this recipe I’ve used soaked sunflower seeds which are very healthy and good for a balanced diet. I blended them for not too long so as to leave a bit of rustic texture to it. While I’ve used dried tomatoes in oil (you can use dried tomatoes that have been soaked in filtered water overnight too) you can also use more tomato paste instead. It doesn’t have the same rich flavour though.

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Sunflower Seed Tomato Spread (Vegan, Lactose-free, Gluten-free)

For this vegan and lactose-free recipe I’ve used soaked sunflower seeds which are very healthy and good for a balanced diet. I blended them for not too long so as to leave a bit of rustic texture to it.

Course spread

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Basil, Capsicum / Peppers, nut-free, Spread, Sunflower Sead, Tomato

Servings 250 ml

Equipment

• high-speed blender

Ingredients

• 110 g sunflower seeds soak these in water for approx. 8 hours, then rinse & drain
• 10 dried tomatoes soak these in in water for a few hours as well, then drain
• 160 g passata
• 1 heaped tsp basil
• 2-3 tsp ground paprika
• salt & pepper to taste
• a few pinches ground chili

Instructions

• Start by soaking the sunflower seeds in water for approx. 8 hours, then rinse and drain. Also soak the dried tomatoes for a few hours. Then drain.
• Then simply blend all ingredients in a high-speed blender until smooth. Store in an airtight container in the fridge. Use within a few days. It also tastes great with different herbs and spices.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I’ve added a little bit of millet to give it some more body so it can actually serve as a meal. Make sure you have some fresh basil at hand and you will be amazed how such little effort can create such a taste-bud explosion

For 2 big portions or 4 small portions you’ll need:

1kg beefsteak tomatoes
1/4 cup (50g) millet
1/2 cup water
2-3 garlic cloves
1-2 tablespoon cooking oil (I prefer coconut-oil)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 teaspoon chili powder
1 handful of fresh basil leaves

Preparation:

1. Wash the millet in a colander and rinse well.

2. In a small pot, roast the millet on medium heat for a few minutes, stirring constantly (this enhances it’s flavour but this step can also be skipped). Add 1/2 cup water to the millet and slowly bring to boil. With the lid on let simmer for approx. 10 minutes (until the water is gone). Let rest for another 5 – 10 minutes.

2. In the meantime wash and cut the tomatoes in half, removing the ‘stalk’ and then chop them into rough cubes. Place the chopped tomatoes in a blender and blend them for a few minutes.

3. Peel and chop the garlic into fine pieces. Heat the olive oil in a medium sized pot and roast the garlic for approx. 1 minute (don’t burn so it doesn’t get a bitter flavour).

4. Pour in the blended tomatoes and also add millet, salt, pepper and chili. Bring to boil and let simmer for a couple of minutes.

5. Serve with the washed and roughly pulled apart basil leaves. A dash of cashew cream is nice too

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

At home we used to have this kind of salad quite often with dinner. I always liked it! It is so refreshing and light! And the flavour! You have to try it! With raw onions and herbs it also is a very healthy dish

For 4 portions you’ll need:

approx. 500g tomatoes
1 cucumber
3-4 spring onion greens
1/4 onion
OR 3-4 whole spring onions
1-2 borage leaves
1 handful of fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2-4 tablespoon olive oil

Preparation:

Cut the spring onion greens into fine rings and transfer to a medium sized bowl.

Peel and chop the onion and also chop the basil and borage leaves. Add to the bowl.

Halve the tomatoes and cut them into slices and place in the bowl.

Also cut the cucumber into slices – as thin as possible, add to the bowl as well.

Sprinkle with salt and pepper, stir well and let rest for at least an hour (this helps to spread the flavour).

Pour in the olive oil before dishing up.

Enjoy!

Tofu doesn’t really have a good reputation among carnivores, but if you prepare it right, it has POTENTIAL!

This recipe is simple and easy to make – but is also full of flavour. The secret of my tofu bolognese: ground paprika. Lots of ground paprika! And herbs. Lots of herbs!

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(Potentially) World’s Best Tofu Bolognese (Vegan, Gluten-free)

This recipe is simple and easy to make – but is also full of flavour. The secret of my tofu bolognese: ground paprika. Lots of ground paprika! And herbs. Lots of herbs!

Course Bolognese, Pasta

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword Bolognese, Tofu

Servings 2 good portions

Ingredients

• 1 tablespoon coconut-oil or some water for an oil-free option
• 1 small onion finely diced
• 250 g Tofu
• 1 medium sized carrot finely diced
• 2 sticks of celery finely diced
• 1-2 garlic cloves finely diced
• 1/4 teaspoon chilli flakes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 teaspoon ground paprika
• 400 g crushed tomatoes
• salt and pepper to taste
• some water if needed

Instructions

• Preheat the frying pan with the coconut oil or water. Sautee the onions.
• In the meantime, tear the tofu into 4 to 6 pieces and over the sink press each piece with your hands to get rid some of the juice. Then crumble the tofu into little pieces and put it aside.
• Cook until the tofu starts to get drier and turns slightly golden. Then add the carrots, garlic, chilli flakes, thyme, oregano, basil and stir in well.
• Shortly after add the ground paprika, stir it well to make sure it mixes well with the tofu.
• Add the passata and bring to boil while stirring constantly. Rinse the bottle of the tomatoes with a little water and add to the sauce. Add salt and pepper to taste.
• Cook until the celery and carrots are soft. If the sauce is too thick you can add a bit more water.

Notes

Excellent with pasta, as lasagne filling or with rice. Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.