VEGAN GF PIZZA & TUNA SALAD!
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Green Smoothie:
330 ml coconut water
A handful of spinach
1 banana
1 tbsp chia seeds
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“Tuna” chickpea salad:
1 tin of chickpeas, rinsed and drained
3 tbsp soaked dried wakame seaweed
1 cucumber
1 tomato
1/4 red onion
A small bunch of parsley leaves
2 tbsp pickled pearl onions
2 tbsp tamari
2 tbsp fresh lemon juice
Sea salt and pepper to taste
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Spiced Roasted Almonds & seeds
1 cup almonds
1/2 pumpkin seeds
1/2 sunflower seeds
1 tbsp chili powder
1 tbsp garlic granules
1 tsp ground cumin
1 tsp dried ground coriander
1 tsp smoked paprika
A pinch of cinnamon
1/2 tsp salt
A pinch of black pepper
2 tbsp olive oil
Directions: Preheat the oven to 180 c, coat the almonds and seeds with the spices, mixing it well. Roast for 10 minutes, stirring after 5 minutes. Remove from the oven and let it cool before you nibble on them! Store in an airtight container.
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GF Pizza:
Pizza sauce:
16 plum cherry tomatoes
1 tbsp olive oil
1 tbsp tomato paste
2 cloves of garlic, crushed
1/2 cup tinned crushed tomatoes
1 tsp garlic granules
1 tsp oregano
1/2 tsp dried basil
Salt and pepper to taste
Directions: Heat the olive oil in a saucepan, add the rest of the ingredients and simmer this on medium high heat for 25 minutes.
GF Pizza Crust:
1 cup chickpea flour
1 tsp of garlic granules
1 tsp oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup water
Directions: Mix the dry ingredients then add the water, mix it well and remove into a floured surface. Make sure to add more flour if needed until you form a nice pizza shape (the batter will be sticky at first). Bake for 10 minutes at 180 c until it starts to brown. Top the pizza with your favourite toppings and bake for 10 more minutes.
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