Today I slid out the house with an ipod blaring some profane music and managed to wiggle myself up and down the nearby streets. Turns out exercise helps my nausea/pain, which is pretty sweet since I’d been avoiding our usual walks with the idea that I would be rendered catatonic by the road-side. I even managed some jogg-age, which I don’t usually do these days since Man-thing’s knees aren’t really up for it, and also it’s impossible to get into a groove without some music to spur one on. Usually Man-thing and I talk philosophy or judge passing houses, but I just wanted to go a bit wild by my lonesome.
A short while later I got back home and the hunger set in, so naturally I started planning my day around food, one of my favourite activities. After nursing a head of cauliflower in the fridge for a week I decided it was time: a re-visitation of the wonderful, magical cauliflower pizza. It’s a vehicle for great things, simple toppings, and actually makes a ridiculously fine, sturdy pizza base to rival any normal yeasty effort.
I based this on Carrie on Vegan’s pizza base – simply subbing the almond flour for rye, and leaving out the tasty garlic (Man-thing’s rather allergic, which is all levels of sadness). I also halved the recipe and made two personal pizzas, because I wasn’t going to fool around with lady-like portions today. Not when the pizza would look like this.
Pizza base ingredients:
1.5 cups cauliflower florets
- 1/2 cup rye flour (or any flour, really)
- 1/4 cup chickpea flour
- 1 tsp baking powder
- 2-3 TBSP water
Toppings for today:
- 1/2 cup cannelini beans, squished down a bit
- 2 baby marrows, cut into thin strips (I use my otherwise redundant cheese slicer!)
- 3 TBSP leftover soya chunk stew (with peas, small diced carrots, tikka sauce and chopped tomatoes)
- Blitz the cauliflower in a food processor til fine.
- In a medium bowl, mix together your dry ingredients, then add the cauliflower and water, mixing by hand till you have a ball of dough. It’s rather sticky but in such cases I refuse to dust my hands or the dough with more flour, so get ready for a mess.
- This is optional but I usually place my dough in a sandwich bag and keep it in the fridge for 1/2 an hour to become more manageable/workable.
- Preheat to 180C, then bake for 15-20 minutes until slightly crispy at the edges. Flip the pizza base, place your toppings atop, then bake for another 15 minutes.
- Delish! 😀
Hom nom! Not a salad in sight! (except the delicious steamed beetroot slices, because seriously, need something sane on this plate!) I love my lunch-time salads which take up a huge dinner plate full of beans and spinach and all sorts of nom, but sometimes one has to kick back and look the fridge in the eye and demand satisfaction on a whole other level.
Also, when I told my dad about not feeling well his first question was “does the doctor know how you’re eating?” Sigh. Vegans shouldn’t let anyone know when they’re ill, because everyone always assumes it’s food-related. Stress-induced illness? You must be stressed about being vegan. I’ll bet my blender my delicious, nutrient and veggie-packed lunch outstrips any of his jam and duck paté sandwiches any day! Anyway, I’m getting much better with each passing day – hopefully everything will be back to normal soon enough. Riotous nausea is really the most uncool symptom for a novice hobby-cook to have, especially when there are such delicious fresh ingredients in the house just waiting to be explored!