Chickpea Socca with pumpkin "nomato" sauce,fig,herbs and fresh baby spinach. Drizzled with homemade molasses bbq sauce.
This crust is made with 1 cup of Bob's biscuit mix, a sprinkle each of sunflower/flax/pepitas,1/4 c cauliflower rice, 1/2 tsp of seasalt,chili powder,garlic,basil and onion powder. Pour olive oil around the outside of the bowl (about 4tbsp) and a splash of non dairy. Mix should be soft but not crumbly. Spread out over a tinfoil lined pan and bake at 425 for 10 and then remove tinfoil and add toppings and continue to bake for about 15-20. Crust is crispy & can be cut with a pizza cutter,so…
Every day should be pizza day! Be sure to try new flavour combinations and fire up those taste buds for good health,yum! This lotus original is made with my vegan "no meat" blend, a ton of curry,pineapple,peppers, and many other tasty herbs and spices. The crust is crispy and cuts great!
Pizza with pulled bbq jackfruit, onion, beet pepperoni (premarinated) cheeze and sweet and spicy raspberry sauce.amazing just how good these flavours were together! Topped it off with a stuffed pulled jack pepper,yes!
Pizza Night <3
Finally, vegan feta for my pizza!
Vegan food is never boring at Lotus! It was too hot today to turn the oven on so i made a quick pan fried version with smoked almond cheeze spread, spinach, onion and tomato. Ridiculous,yummo!
Who needs take out pizza?! Today's lunch was made with a creamy garlic vegan mayo sauce with fresh basil, veggies, and sundried sunflower taco crumble. Crispy chickpea crust with every savoury slice!