It’s the final Monday (doo-doo-DOO-do….)

So, it’s the last Monday of Vegan MoFo, and with this post I’ve met my goal of a blog post a day. Some have been a bit of a fudge (mmm, fudge), but I’m pleased with some of the stuff I’ve come up with. Can’t lie that some of the ideas I had for themes made me panic a bit and start inventing stuff I wouldn’t cook for myself in the normal way, particularly the amount of pies and scones, however there is some baking I do genuinely do on a regular basis, and that’s bread.

IMG_20130930_131914

I generally do half white and half wholemeal organic flour because I like the compromise between rise and nutrition this offers.

I weigh out what my scales tell me is 1lb flour, but judging how much more than half a pint of water I have to add (which is what my original recipe told me to add), my scales must be pretty out. I think I’m going to treat myself to some new ones with this month’s pay packet!

I divide my dough in half, then those in half, and then in half again, to get 8 pieces. What I generally do is make a tray of 6 quite flat bread rolls, which are useful for sandwiches. If I’m not going to get through the whole lot, I like to cut them in half and freeze them. Because I’ve made them flat each half can then fit straight from the freezer into my toaster.

unbaked bread rolls on baking try, held in left hand (only thumb visible)

With the remaining 2 bits of dough, I vary it according to what I fancy at the time, and if I have anything hanging around that needs using up. Sometimes I might make a spice bread, but I’ve plenty of that at the moment, or I occasionally divide those lumps in half again and make 4 pasty/calzone type things, but today I’m going for pizza-ish.

What I tend to do is slice up an onion with whatever else I’ve got around (sometimes just frozen sweetcorn), put a bit of Marigold bouillon powder and smoked paprika, and a slosh of oil in and mix it up in the same bowl I made the dough in.

chopped onion, mushrooms and tomatoes in dirty mixing bowl with small amount of smoked paprika and bouillon powder

The pizza bases are a bit of an odd shape so I can fit them on my baking sheet. And the reason I don’t just do one is because I’d be tempted to eat it all, whereas two means I can have one for lunch and one for another time.

oblong pizza bases topped with onion, mushroom and tomato

I also made hummus today, another regular staple. I buy giant 5kg bags of dried chickpeas, cook up about a kilo at a time and then freeze most of them in handy sized boxes.

Hummus in blender container with mixing spoon, viewed from above

Although the Vitamix is super for making things smooth in super-quick time, I do find it difficult to get the final scrapes of anything thick. Hating to waste things, I tend to plan stuff like this to co-incide with something like soup or stew where I can then add some water and add the watered down last bits of mixture to something else.   This time, instead I added fresh rosemary, dried oregano and some flaked almonds to make a sauce for my pizza. This sauce is nothing like cheese but it fulfils the same sort of function in terms of protein and holding the veg together.

two uncooked oblong pizzas on baking tray

And here’s my lunch!

cooked pizza shown from above on white plate, placed on floral background

If you’ve got this far, thanks for bearing with my rather boring final day’s post.

I’d also like to thank the Vegan MoFo team for their hard work, and say that I’m looking forward to next year already. Now I know how much work it is I’m going to start planning!

Blogging regularly has been a great challenge and I’d like to keep it up, so I’m going to start a new challenge for October. Watch this space…

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