The dough is actually pretty much the same as the yeast-free burger buns. But it is super flexible, you can use all sorts of flours. So far, I haven’t had any fails.

With rocket season in full swing – winter is simply the best time of year to grow it here in New Zealand – I had my favourite pizza topping at hand too. I just love those flavours

As always, this recipe for pizza is vegan, gluten-free and oil-free. And just to repeat myself: yeast-free! Yay!

Just one note: this recipe makes a rather thick and doughy crust. If you are more into a crispy and thin crust, I highly recommend this recipe here.

For one pizza:

For the dough:
• 100g buckwheat flour
• 100g rice flour
• 1 tsp baking powder
• 1/2 tsp salt (or to taste)

• 100g cooked potato
• 280ml water
• 4 tbsp psyllium fiber husk

For the pizza sauce:
• 150g tomato, raw
• 50g cashews*
• 50ml water
• 1 tsp ground paprika
• 1 garlic clove
• 1 tsp dried basil or thyme

* also works with almonds or macadamias

Instructions:

1. Preheat oven to 220°C (top/bottom heat). Mix buckwheat flour, rice flour, baking powder, salt in a bowl.

2. Blend potato and water in a blender until smooth. Then add psyllium fiber and blend once again. Pour into the bowl of dry ingredients and stir to combine.

3. Spread the pizza dough on a baking tray with cold, wet hands. Sprinkle with some rice flour.
4. Blend ingredients for the pizza sauce in a blender until smooth. Spread it evenly on the pizza dough. Add toppings of choice.

5. Bake pizza for approx 25 minutes or until it starts to brown lightly.

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.

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too

…it also tastes amazing with my home-made probiotic “cream cheese“.

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Potato Bread Perfect for Toast (Vegan, Gluten-free)

This potato bread is moist, sticky and perfect for toasting. Of course it is vegan and gluten-free too

Course Bread

Cuisine German

Diet Gluten Free, Vegan

Keyword Bread, Potato

Servings 1 Bread (23cm loaf)

Ingredients

Makes a 23cm loaf:

• 140 g boiled agria potato
• 1 tablespoon (heaped) psyllium fiber husk
• 310 ml warm water
• 250 ml warm water
• 1 teaspoon coconut sugar
• 2 teaspoon active dried yeast
• 280 g rice flour
• 110 g buckwheat flour
• 70 g tapioca flour
• 1 teaspoon salt
• some olive oil for brushing

Instructions

• Blend potato, psyllium fiber husk and warm water in a blender until smooth. Place aside.
• Stir coconut sugar into 1 cup warm water and add active dried yeast. Place aside until foam builds on top (approx. 10 minutes).
• In the meantime mix the dry ingredients in a bowl. When the yeast mixture is foamy, pour it into the bowl with the dry ingredients, add the potato mixture and stir to combine.
• Place a warm, damp tea towel on top and let the dough rise for 45 to 60 minutes in a warm draft-free spot.
• Preheat oven to 220°C (top-/bottom heat).
• Stir dough shortly and spread evenly in loaf tin (I like to line it with baking paper first but you can also lightly grease it). Let rise for another 15 to 20 minutes in a warm draft-free spot.
• Gently brush with olive oil. Place onto a tray and and bake for approx. 50 minutes. Should it brown too quickly, place an empty tray into the rack above to shield it from direct heat.
• Take the finished bread out of the loaf tin and let cool down on a cooling rack.

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.

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.

Soups are amazing, winter or summer! They are super easy to make, offer a whole bunch of variation and allow to pack them with lots of healthy stuff.

Dark leafy greens are one of my favourite ‘superfoods’, they are loaded with important nutrients and should be part in a healthy diet. I love them in my breakfast smoothie, but they are also amazing in soups. And lets face it, it isn’t that easy to have a good daily amount in our meals. But with this green power soup you can quickly add dark leafy greens to your lunch or dinner

For 4 portions you’ll need:

400g kumara (sweet potato, alternatively normal potato)
1 broccoli
1 onion
1 big bunch leafy greens of your choice (kale, chard etc.)
1-2 cups green peas

1 tablespoon coconut oil  (for low-fat option use water instead)
1/2 teaspoon cumin seeds
salt & pepper to taste
4 cups water

Preparation:

1. Peel sweet potato and cut into even sized chunks. Peel and chop onion into small cubes.

2. Heat  coconut oil (or water) in pot and cook onion until golden brown. Add cumin seeds, 4 cups water and sweet potato and bring to the boil. Let simmer until softish (approx. 5 minutes).

3. In the meantime cut the broccoli in smaller chunks. Add to the pot when the sweet potato is softish. Let simmer for a few minutes until slightly tender. Don’t overcook.

4. When broccoli is tender, take off stove and add the dark leafy greens. Stir them into the soup until wilted. Then use a stick blender to blend until smooth.

5. Add green peas and 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.

Really, this pizza dough is AMAZING! Slightly crispy, with a soft interior and a crunchy crust. Just like you can get them at the Italian restaurant! Or, at least the Italian restaurant that i used to visit

I had to use some ingredients that I usually try to avoid: yeast, starches and guar gum. But an experienced baker recently told me that it will work much better with starches and gums. I’m glad that I tried it, because it really does seem to do the trick

Also, I have tried a new way of substituting cheese. I came up with the idea after the inside of the potato spinach fritter that I recently made, had a close resemblance to melted cheese. Of course, it doesn’t taste just like cheese, but I think it gets close to a similar effect.

For 2 pizza with 30cm diameter you’ll need:

1 1/2 teaspoon active dried yeast
1 teaspoon sugar
1 cup lurk warm water

1 1/4 cup (175g) rice flour
1 cup (135g) buckwheat flour
1/2 cup (60g) tapioca starch
1/4 cup (35g) potato starch
1 heaped tablespoon psyllium fiber husk
1 teaspoon guar gum
1 teaspoon salt

1/2 lurk warm water
1 tablespoon apple cider vinegar

some extra rice flour for dusting

For the pizza sauce:
1/2 cup passata
1/4 cup water
2-3 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon dried oregano
some freshly ground pepper

For the ‘cheese’:
220g potato (1-2 small potatoes)
1/3 cup of potato cooking water
2 heaped tablespoon nutritional yeast
1 heaped tablespoon corn (maize) flour
1/2 teaspoon salt
a few pinches ground nutmeg

Preparation:

1. For the pizza dough, mix the yeast and sugar in one cup of lurk warm water. Stir well until dissolved. Once you can see some foam rising on the surface, the yeast mixture is ready to go.

2. In the meantime, sift all dry ingredients into a medium sized bowl.

3. When the yeast is ready to go, pour it into the bowl with the dry ingredients. Add 1/2 cup lurk warm water and 1 tablespoon apple cider vinegar and stir well until combined.

4. Cover with a damp, clean dish towel and let sit in warm place until the dough has risen to twice it’s size. I find this works best when the temperatures are above 23°C. If your home is colder, you can also place the bowl in the oven, after you have had it on for just a few moments until it was warm (NOT HOT). Now is a good time top prepare the ‘cheese’. Please see below for instructions.

5. When the dough has risen to twice it’s size, give it another good stir until it is quite soft. Dust the work area and the top of the dough with rice flour. Let it drop onto the work area and sprinkle generously with more rice flour until it is dry enough to touch without getting sticky fingers. Then knead the dough on the bench for a few minutes, adding some more rice flour if gets too sticky.

6. Halve the dough and spread each portion onto the pizza trays that have been lined with baking paper. Again, if it gets too sticky, sprinkle some extra rice flour onto it. Once you have spread the dough evenly to the borders of the pizza tray, cover it with a warm and damp dish cloth and let rise in a warm spot. With my old oven, it works well to have them sitting on top while I’m preheating the oven for the pizza baking.

7. In the meantime, mix all ingredients for the pizza sauce in a small bowl. Also preheat the oven to 220-230°C.

8. When the dough is puffy and has increased in size, take a fork and prick it all over the area that will be covered with pizza sauce. Then scoop the pizza sauce onto it and spread evenly. Add toppings of your choice (I used onion rings, blanched broccoli and the nut-free ‘cheese’).

9. Place pizza in oven and bake until the crust and the ‘cheese’ turns golden brown (approx. 10 to 15 minutes).

For the nut-free ‘cheese’

1. Peel and chop the potatoes into small cubes.

2. Place in small pot and cover with water. With the lid on, bring to boil and let simmer until soft.

3. Drain, but take 1/3 cup cooking water aside.

4. Mash the potatoes as fine as possible, adding 1/3 cup cooking water. Then stir in nutritional yeast, corn flour, salt and nutmeg. Spread the ‘cheese’ on the pizza before it is baked.

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 have seen spinach in omelets before. And I was wondering if I could create some kind of fritter with spinach in it.

Potatoes looked like they could make a perfect base, because they have such a yummy flavour when slightly roasted or roasted. With some extra corn flour and a few spices they turned out amazing!

I didn’t expect a few simple ingredients to turn into such a flavourful dish!

For about 8 fritters you’ll need:

approx. 600g potatoes
1/2 cup cornflour
2 handful fresh baby spinach (or roughly chopped spinach)
1 tablespoon psyllium fiber husk

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg

extra water if needed

Preparation:

1. Peel and cut the potatoes into evenly sized chunks. Place in a medium sized pot and cover with water. Bring to boil.

2. Once the potatoes are soft, take the pot off the stove. Mash them with the remaining cooking water. Add spices, corn flour and fiber husk and mix well. You want to have a fairly thick dough. If it is too try, add a little extra water.

3. Fold in the baby spinach leaves. The heat of the mashed potatoes should make them wilt pretty quickly.

4. When the dough has cooled down enough, form patties with your (clean) hands. Heat some coconut oil in a very good non-stick frying pan and cook the patties on medium heat for about 10 minutes on each side.

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.

Kale belongs to the group of leafy greens which are very important for a healthy, well-balanced vegan diet. They also are a fairly good source for calcium. [1]

For 2 portions you’ll need:

4 small to medium potatoes (400g)
1/2 onion
1/2 tablespoon coconut oil
1 teaspoon whole coriander
20 drops liquid smoke
salt & pepper to taste

3 cups water

5-6 large kale leaves (or more)

Preparation:

1. Peel and chop the potatoes into small cubes. Peel and chop half of the onion into small cubes. Wash the kale, trim off the thick stalks and then pluck it into smaller chunks.

2. Heat the coconut oil in a medium sized pot and cook the onions until they turn golden. Then add the coriander and let cook for a few more minutes, stirring constantly.

3. Add 3 cups water and bring to boil. Once it is boiling, add the potatoes and cook until tender (about 15 minutes).

4. When the potatoes are soft, add the kale leave chunks and stir through the hot liquid. You don’t really need to let it cook, it is just fine if they only wilt.

5. Take the pot of the stove and blend it with a stick blender. Add liquid smoke and season with salt & pepper to your taste. Sometimes I like it with some extra cashew cream and chili flakes.

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.

[1] The Vegan Society – Vegan-friendly sources of calcium

She showed me how to make gnocchi. I was intrigued! She paid a lot of attention to the smallest detail in order to make it perfect. Even the tomato sauce was more labour intensive than I was used to. But of course, the result was absolutely delicious also!

Since living in New Zealand on a gluten-free diet, I have not had any gnocchi in years. So I decided that it is time, to refresh my memory and make my own! Only this time without gluten.

I’m sure this lady would roll her pretty eyes if she could see the not quite so impressive result, hee hee hee But I gave my best and am pretty pleased with the result! Nothing beats good old home-made cooking!

Make sure you use some floury potatoes, like agria, and fiber husk. These are the essential ingredients in this dish!

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Vegan & Gluten-free Gnocchi

One of my favourite pasta dishes – gnocchi all vegan and gluten-free. Make sure to use starchy potatoes. If you cook them one day prior you will have best results.

Course Main

Cuisine Italian

Diet Gluten Free, Vegan, Vegetarian

Keyword dairy-free, Gnocchi, Potato, Tomato, without egg

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Cooling time up to 12 hours hours

Servings 2 portions

Ingredients

For the gnocchi:

• 500 g starchy potatoes (approx. 5 medium/large)
• 100 g rice flour
• 50 g potato starch
• 1 1/2 tablespoon fiber husk ground
• 1/2 teaspoon salt
• some flour to dust the surface I prefer rice flour

For the tomato sauce:

• 1 bottle passata
• 1/2 small onion
• 1 garlic clove
• 1 tablespoon coconut oil
• 1 teaspoon thyme
• 1/2 teaspoon coconut sugar
• salt & pepper to taste
• 1 handful fresh basil leaves

Instructions

For the gnocchi:

• Peel and cook the potatoes in a pot of water until soft. Drain the water and mash the potatoes as fine as possible. Let cool down a little.
• Add buckwheat flour, fiber husk and salt. Mix well.
• Dust the surface with some rice flour. Take some of the dough into your (clean) hands and roll it finger-thick. Then cut it into approx. 1 inch long pieces. You can also make them bigger if you like.
  
• Pick up one piece at a time and smooth the corners. Then place it in your palm, holding it slightly facing downwards. Take a fork and and press it into the gnocchi. Then press the fork and pull it at the same time downwards. The gnocchi should roll with the fork and you will spread the fork imprint onto it (you can skip this step but it helps to make the sauce stick to the gnocchi). Keep dusting the surface until all gnocchi are prepared.
  
• Bring a big pot of water to boil. In the meantime prepare the sauce. You want the sauce to be ready when the water starts boiling. Because once it boils, things will go at a pretty good pace
• Once the water boils, pour the gnocchi into the pot. Reduce the heat and avoid the water coming to a boil again. They will start to float onto the surface when they are done. This will happen pretty quick so be prepared to scoop them out of the pot asap!

For the tomato sauce:

• I recommend to have the sauce ready when the water for the gnocchi starts to boil. Peel and chop the onion into fine cubes. Peel and mice the garlic into a small bowl.
• Heat the coconut oil in a large frying pan (I prefer my wok for this). Cook the onion until they start to turn golden brown. Add thyme and cook it for a few more minutes, stirring constantly.
• Add the passata, stir well and bring to boil. Add salt and pepper to taste. While it simmers, pluck the fresh basil leaves into small pieces. Then switch off the stove and add the minced garlic as well as the basil leaves.
• When the gnocchi are starting to cook and float to the surface, scoop them out of the pot straight into the tomato sauce, stirring them very gentle. Serve immediately.

Notes

Enjoy!

NOTE: I prepare the garlic prior to cooking because it is best crushed to activate its goodness. It is also better if you add it to the dish at the end so as not to cook it to death. It will have a much stronger flavour. Since I have been preparing it this way, I’m using less because it is pretty powerful.

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.

Over the years I have tried quite a few dishes with capsicums. But I did not make soup with them. How can that be, I thought and created a new dish

I call this recipe roasted capsicum soup, but they are actually fried. Of course you can roast them in the oven (this would be the oil-free option also). Frying them in the pan simply is faster I have added some fresh chili to give it a hot kick. But it surely works just as well without it.

For 4 portions you’ll need:

250g potato (1 medium sized)
3 capsicums
1 small onion
some fresh chili (optional)
1 tablespoon ground paprika
salt & pepper to taste
1/2 tablespoon coconut oil
3 cups water

Preparation:

1. Peel and chop the potatoes into small cubes. Pour the 3 cups water into a medium-sized pot and add the potato cubes. Bring to boil.

2. In the meantime, halve the capsicums, remove the seeds and cut them into chunks. Peel and cut the onion into fine slices. Chop the chilli into fine pieces.

3. Heat the coconut oil in a large sized pan (I love to use my wok for it) and fry the onion until they are slightly brown.

4. Add the capsicum chunks and let cook, stirring occasionally, until some of them have browned, even a little bit burned. I know it’s naughty, but it adds flavour

5. The potatoes should be soft by now. Sprinkle the ground paprika over the capsicums and stir well. Pour the potatoes with the water into the frying pan or wok. If it is too small, pour the capsicums into the pot with the potatoes instead. Stir well.

6. Take of the stove and blend with a stick blender until smooth. I like to leave a few chunks. Heat up again if needed. Serve with some raw capsicum strips.

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.

When a ripe cauliflower sparks a new Cauli Potato Soup

Now I have another cauli of Cookie’s more than ready to be eaten. So I have tried something new with it.

A creamy, vegan and gluten-free cauli-potato soup. With only a few ingredients and quick and easy to cook! I was very pleased with the result!

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Creamy Cauliflower Potato Soup – Vegan & Dairy-Free

Now, I had another cauliflower that was more than ripe – so I decided to try something new.

A creamy, vegan, and dairy-free cauliflower potato soup, made with just a few ingredients, simple and quick to prepare! I was really happy with the result.

Course Main course (light), Soup

Cuisine European, German-inspired, Plant-Based

Diet Gluten Free, Low Lactose, Vegan

Keyword cashew cream, Cauliflower, creamy soup, dairy-free, potatoes, vegan soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cashew soaking time 3 hours hours

Total Time 3 hours hours 45 minutes minutes

Servings 4 portions

Ingredients

• 1 cauliflower
• 700 g potato
• 1 small onion
• some cooking oil
• 3 1/2 cup water
• salt & pepper to taste
• 1/2 teaspoon freshly ground nutmeg
• 60 g cashews (soaked in filtered water for at least 3 hours, then drained)
• 1/2 cup water
• juice of 1/2 small lemon
• 1 tablespoon apple cider vinegar optional
• some chopped parsley for extra flavor and healthy goodness

Instructions

• Peel and chop the potatoes in bite size cubes. Cut the cauli flower into small pieces (remember that you can also use the stalk after chopping off the hard ‘peel’). Chop the onion into little cubes.
• Heat the coconut-oil in a large pot and fry the onions until soft. Then add water and potatoes. Bring to boil and simmer for approx. 10-15 minutes.
• In the meantime blend the cashew nuts with the water until it is a fine cream. Place aside.
• After the potatoes have cooked for 10-15 minutes, mash them roughly inside the pot with a potato masher. Then add the cauli let simmer for approx. 5 minutes.
• Finish with cashew nut cream and season with salt, pepper and nutmeg. Add lemon juice and apple cider vinegar just before serving.

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.