A slower and more sustainable life
Disclaimer: This post contains affilitate links – I will earn a commission if you buy any item. Introducing solid foods to your baby’s diet is an exciting milestone for both you and your little one. As a parent, you want to ensure that your baby …
Banana bread is one of my favourite sweet treats. It is not too sweet and can easily be mixed with other ingredients like chocolate or blueberries. This recipe shows you step by step how to make a wonderfully moist vegan banana bread. It is so …
Have you ever wondered if you could make your own pizza from scratch? The answer is yes and it is so easy! The ingredients are probably already in your pantry so why not give making your own vegan pizza dough at home a try?
Pizza is a go-to quick meal fix for us. We love choosing our own toppings. Preferably simple and just a few toppings to really taste them. Nothing is stopping you though if you want more elaborate pizza topping.
You could even get your family involved. It is so much fun making the dough together. In my family, it was a tradition that we kids would prepare the dough. This gave our parents a break and we kids loooved preparing pizza. After we made the dough, we could always use our favourite topping for our part of the pizza.
Making pizza dough at home is so easy you can even get your kids involved. It’s a lot of fun mixing the dough and then spreading it on a pizza baking sheet (or if you are like me any big baking sheet you have – I love a good thin pizza base).
Now, what do you need to make this vegan pizza dough recipe? Not much actually. Just flour, yeast (or sourdough starter), water, olive oil and a pinch of salt.
I added some pictures so you can see what the dough consistency should look like.
Here are the ingredients you will need to make pizza at home.
Take a bowl and add the yeast to the water. Wait for the bubbles to form so you know that your yeast is active.
Mix all the remaining dry ingredients in another bowl and make a well. In this well, you can now add some olive oil and water/yeast mixture and knead until the dough is just a little sticky which should take about 5 minutes. If you are unsure how much oil you will need I suggest to add it at the end. Just a little bit so your dough forms a ball.
Cover the dough with a clean tea towel and let it sit for about 30 minutes.
Now you can roll the dough out or if you are like me just wing it and try your hand at stretching it by hand. Then just push it in the corners of your baking sheet.
Add the toppings of your choice. Get your family involved in this stage. It’s fun if everyone adds their own toppings.
Bake in the oven for about 12-14 minutes at 180ºC.
This recipe is fun to make. Get your kids involved to make the dough and everyone can add their favourite toppings!
Nutrition information isn’t always accurate.
My recommendation for pizza dough is to pre-bake the pizza dough. This will ensure your toppings will not get burned while baking. Recommended baking time is about 12 – 14 minutes and I sometimes find that is not enough for the dough to be crusty. Another trick is to sprinkle some olive oil over the pizza and that will ensure your pizza to be extra crispy.
This vegan pizza dough recipe can be made ahead of time if needed. Just prepare the dough per instructions and then freeze for when you need it. I like to keep my dough either in a ball or already prepared and pre-baked. This way only the toppings have to add.
What are your favourite pizza toppings? Any crazy combinations that your family loves? Share them with us in the comments.
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
For a while, I wanted to make my own homemade pasta. I don’t have a pasta maker but I figured you don’t need and I can tell you, no, you don’t need one. You may need a bit more time but I found it was …
Last week, I found I still had some potatoes that needed to be used up. I used to make soups all the time but recently not so much so I pulled out my immersion stick blender for this oldie but goldie of recipes. This easy …
Currently, I’m trying to find simple recipes that I can use for a variety of dishes. I used to love pesto for pasta or as a mixture with cheese in my pre-vegan days. So I have been on the lookout for some nice option to make a vegan pesto version. My first try was this vegan spinach and pumpkin seed pesto as these are the ingredients I had at home and with London in lockdown these days I did not want to wait for my next shopping run. I am trying to use as many pantry ingredients as I can and come up with new recipes.
The idea for this recipe came because I wanted to make my own fresh vegan pasta. The combination of pasta and vegan pesto is just delicious and this pesto is actually really quickly prepared.
In the end, I also used the remaining vegan spinach and pumpkin seed pesto as a filler for my vegan empanadas. They turned out great and they are a great meal which can easily be frozen and defrosted when needed. I always like having a few empanadas in the freezer for those days when I don’t feel like cooking or preparing anything.
The recipe couldn’t be any easier. All you need is a food processor and it will only take a few minutes to whizz together this pesto.
Yes, it really is this simple! What are you going to use this simple pesto recipe with? Share it in the comments below.
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
This vegan empanada dough recipe is so easy to make I am sure it will become one of your go-to recipes in no time. I love how versatile empanadas are and they make a great side or if you are like us also a great …
For breakfast, I like varying what I eat. Sometimes when I have enough time I will make my vegan pancakes, if it has quick I just grab a few oat breakfast bars before work. However, my go-to breakfast is this easy homemade granola recipe with …
For breakfast, I usually eat my homemade granola with my oat milk but for those special days when I crave something more special, I always have some English breakfast muffins in my freezer. They defrost quickly and are yummy with so many different toppings depending on what I fancy. They are also amazing just toasted and with vegan butter.
I love the sourdough variety and love preparing these with my sourdough starter that I always keep in the fridge to make my sourdough bread. But don’t worry they will be just as tasty if you use yeast instead.
These English breakfast muffins do take some time to prepare and I tend to make them at the weekend and then freeze them. I only take out as many as I need so they last me a few weeks. They can easily be stored in the freezer for up to 2 months so it’s absolutely worth it in my eyes.
1/2 cup of sourdough starter
2 3/4 cups of unbleached all-purpose flour
1 cup of nut or oat milk
1 tbsp sugar
1tsp baking powder
3/4 tsp salt
cornmeal for dusting
Ensure you have enough time to make these. I recommend to start in the evening to prepare the dough. It will have to rest for at least 8 hours so preparing it the evening before is perfect.
All you need for the first step is your sourdough starter and the vegan milk. Combine these in a bowl and stir to incorporate. Then cover your bowl with a clean tea towel and let it sit for at least 8 hours.
The next morning (or after at least 8 hours) add the remaining ingredients. Combine everything in your bowl. Now take the dough and place it on a lightly floured surface. Knead it for about 4 to 5 minutes.
The dough will be easy to handle and should not be sticky. Roll out the dough to about 3/4 inch. Next, you will cut out the muffins. You can use specific muffin cutters for this step or wing it and find something that will give you the size you are aiming for. That could be cookie cutters or in my case, I use a beer glass for this step and it works a really well. So happy to recommend this to you. If you found an alternative please let me know in the comments!
Transfer the muffins to a lightly baking paper or a plate which is dusted with cornmeal. Make sure both sides of the muffins get a light dusting of cornmeal. Leave the muffins to rest for about 45 minutes.
After the muffins have rested for about 45 minutes they are ready to cook! The exciting part! Cook in a pan on each side for about 6-8 min on medium heat or until lightly. They will grow in size slightly. I like to add a few at a time, about 4-5 depending on how many fit your pan.
Once they have achieved the right colour take them off the heat and let them cool down.
Enjoy your homemade English breakfast muffins!
Be creative with the toppings. I do love sweet things so I love to cover them with chocolate or jam. But they go well together with more savoury toppings of course so it is up to your imagination and taste buds how you enjoy them. I could imagine that this vegan cheese would work well or this wonderful spread.
Made with sourdough discard. Tasty and easy to make. Easy to freeze.
If you enjoyed this English breakfast muffin recipe and want to find other recipes head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
Sourdough bread is hugely popular and if you fancy testing my recipe for German sourdough bread but are missing the starter…look no further! I will share with you here how to make your own sourdough starter with just a few simple ingredients! Well, it is …