I blog because…..
I like food - healthy food, mainly. Healthy, vegan food most of the time. Sometimes not-so-healthy MEATY food (I apologise) In this case, it’s usually for Viper. By Vegan Food Blog standards I’m probably breaking all sorts of rules/codes/morals but the thing is I don’t care. I cook meat and animal products for my family because they like it, plus it makes them feel happy and healthy. I’m not going to get on my rabbit-food soapbox and try and change them for anything. Luckily, I have 2 very accepting boys who take the meat and cheese WITH some veggies and nutritional yeast. It’s all about balance.
I like to write - Writing is something that has helped me on many occasion during my life. Clawing my way back from a very very nasty bout of depression was made liveable by writing. It literally was the only thing that would get me out of bed in the morning. Writing is so carthartic for me… I don’t mind if it’s rubbish, just the act of getting thought onto paper/screen is very cleansing and “lightening” for me. Some days I have so many thoughts, ideas and aspiration inside my head, if I didn’t write I think I would explode. That could be messy.
I like to be kept accountable and honest - I started blogging to record my cooking experiments. I never wrote down recipes before I started Fridge Scrapings… if I made something, and it was good, I had no way to recreate it exactly. Really though, this blog is about so much more than recipes. Honestly, it’s a little journal/brain map with some food experiments thrown in. That’s another thing…. I don’t spend hours on end trying to perfect each and every recipe I post here. Yes, they all taste great, (I promise I won’t post recipes that make you gag) but I wouldn’t call 100% of them “Cook Book Material.” I’m not writing a cook book, and this is not my job. If I was, I WOULD perfect everything to the millionth degree as that’s why people buy cook books, no? Basically I post all of my creations, except the ones that go to Boosty, or are that embarrassing I don’t want the world to know I tried to make chocolate bars out of tofu (true story). For safety’s sake…. I only put the really YUMMO ones on my recipe page (which needs updating) so you are more than safe to shop around there.
There are so many beautiful beautiful beautiful food blogs out there. Amazingly styled and edited photos of a peeled grape balancing on a quenelle of orange-infused ricotta, drizzled with a poached pear and honey reduction, sprinkled with a short butter crust crumb. I’m sorry, if you are looking for this type of thing, you ain’t going to get it here. You are more likely find some sort of chia- seed mud pudding garnished with a boosty hair and Misty’s chubby little hand smacking it out of my camera view. Oh well.
That’s the thing, I’m a Mum trying to keep her house clean, her Boosty from digging up the veggie patch (fail), her Misty from playing in the toilet water and her man happy with a full belly. Maybe I’m lazy, who knows? I don’t have the time to style photos (you may get a sprig of mint if you are lucky) and I don’t really want to be waiting around STARVING while trying to get the perfect angle of the perfect cake within my perfect life…. my belly will win every time.
Sometimes food is not perfect, just as life…. as long as you have fun, huh? OH and it tastes GOOD.
Finally: I like “meeting” new people - If you are reading this, it means YOU. I have been so blessed in the connections I have made through blogging… it’s wonderful. Thank you all so much.
I’m not going to compare this to a pizza. Well, actually, I am because it looks a lot like one. Just don’t be expecting some sort of cheesy, crispy, doughy, oily monstrosity because you know I’m not going to deliver.
I really loved this base… I suppose it’s similar to a socca-pizza type thing. It gets chewy/crispy on the “crust” but stays softer in the centre… best of both worlds, no? Basically, I just piled some of my usual lunch-salad ingredients on top of this and it was great. A tasty vessel to jazz up a salad into a “pizza”? Don’t mind if I do.
It’s not a “pizza” Base:
Makes 2 snack sized crusts.
(Vegan, gluten/wheat/soy/corn/grain/nut/refined sugar free)
- 1/2C chickpea flour
- 2/3C water
- 3 + 1/2T tapioca flour (arrowroot)
- 2T ground flax seed
- 1/4t sea salt
- 1/2t dried oregano
- 1/4t sweet paprika
- Lots of freshly ground black pepper
- Whatever “pizza” toppings you like.
- Whisk all ingredients together, ensuring no lumps…. let this sit for at least an hour to thicken in the fridge.
- Pre heat oven to 170 degrees C.
- Line a baking tray with baking paper… pour out 2 “pizzas” using a big spoon.
- Bake in the oven for about 12 minutes or until the edges are starting to harden slightly.
- Now, for a juggling act, (similar method to this recipe) – using a knife to help ease the pizzas off, and peeling back the paper at the same time, flip bases over onto new pieces of baking paper. Some bits will stick, but don’t stress, you are going to cover all the bumps/holes with toppings anyhow.
- Top with whatever you fancy toppings-wise…. I used this black bean spread, grated zucchini and some baked beets
- Return to the oven for a further 12ish minutes or until cooked to your liking (ie Crispy or not so crispy)