Tag Archives: vegetarian

Postcards from the Veg: Pizza

Vegetarian pizza is a pretty obvious choice for us newbie veggies. We still get all the flavour without having to sacrifice much or work with foreign ingredients.

Veg pizza

So NOT rabbit food.

But this pizza is special. I learnt the recipe when I joined WeightWatchers and I haven’t made a different pizza since. Although, I have become far more liberal with my toppings and serving sizes. Shh…

Instead of buying pizza bases or painstakingly making them yourself, you can make this pizza on a tortilla wrap. Fancy, neh?

It produces the most wonderful, light base and the flavours just tend to ‘pop’ that much more as a result.

Enough with the sales talk. Here’s the recipe, make it yourself and then report back.

Nomnomnom...

Vegetarian WeightWatchers Pizza
Serves 2
2 tortilla wraps, preferably wholewheat
2 tbs tomato paste
2 tsp crushed garlic
1 tomato, sliced
1 green pepper, sliced
1 onion, sliced
1 cup  of sliced mushrooms
1/2 avo, sliced
1 cup of grated cheeze, preferably mozzarella but I use whatever’s in the fridge
Salt and pepper to taste

Preheat the oven to 220ºC.

Smear the tomato paste and garlic on the tortillas. Add the rest of the toppings, cheese and avo last.

Place your pizzas on a Spray ‘n Cooked oven tray.

Once the oven is smokin’ hot, put the pizzas in the oven for about 10 minutes or until it looks like you want it to look. Some like theirs crispier than others.

And don’t be shy to make yourself more than one serving. It’s too delicious not to.

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Postcards from the Veg: Lentil Frikkadels

It’s the 9th day of  Lent.

Lentil Frikadels

Meatless Meatballs

It’s been nine days without meat or chicken.

While my choice to give up meat for Lent is on some level a spiritual and ethical one, I was really just curious to see if I could do it.

Sometimes you need the constructs of a tradition or ritual to help motivate you to try something that otherwise seems too difficult. It’s the same with New Year’s Resolutions:  Our little hupstootjie to make the transition easier.

I launched into my vegetarian diet with something that at least looked like meat. I took food24’s lentil burger recipe and adapted it for frikkadels.

I’d like to introduce you to meatless meatballs. Take that, Fry’s!

Lentil Frikadels

The Close Up

Lentil Frikkadels
Makes about 12

1 cup of brown, dry lentils
3 cups of water
1 stock cube/tbs stock powder

1 onion, chopped
1 baby marrow, grated
1 small green pepper, grated
2 tbs tomato paste
1 tbs garlic and ginger paste
1 tsp paprika
salt and pepper to taste
1 cup of raw oats/breadcrumbs
Extra stock/wine/water

Oil for frying

Right. Rinse the lentils and cook them in the water and stock for about 15-20 mins until soft. Puree or mash them until you’re left with a thick paste. It can be really thick. Like, so-thick-it-broke-my-blender kind of thick.

Fry the onion in the oil until translucent. Mix the lentil paste with the onions and the rest of the ingredients and incorporate. Use extra liquid – like wine:) – to make the paste more malleable so that you can form it into small balls.

Roll the “mince” into “meat”balls.

Heat about 30ml of oil in a pan. Place the meatballs slowly into the oil and fry. You don’t need to worry about them being done or not – no raw meat to worry about! So fry them just until they are golden brown.

Serve with a cucumber raita and a green salad.

And so the journey to the veg of the earth continues…

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