Cashew Pizza Tartlets

Flexible Vegan

After few weeks in Serbia, I am back in the Netherlands and patiently trying out new recipes. This recipe for Cashew Pizza Tartlets was an old recipe that had many versions. In this blog post I am sharing our favourite version of it. We eat them quite often. They are not difficult to make although it takes some time as the dough for the tartlets must first rise.

This is a variation to my old recipe Cashew Pizza, just to show you that combinations are endless. 

Cashew Pizza Tartlets
2014-07-25 09:04:22

Yields 24

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Prep Time
10 min

Cook Time
45 min

Total Time
55 min

Prep Time
10 min

Cook Time
45 min

Total Time
55 min

219 calories
24 g
0 g
12 g
6 g
2 g
73 g
19 g
2 g
0 g
9 g

Nutrition Facts
Serving Size
73g

Yields
24

Amount Per Serving
Calories 219
Calories from Fat 98

% Daily Value *

Total Fat 12g
18%

Saturated Fat 2g
11%

Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
0%

Sodium 19mg
1%

Total Carbohydrates 24g
8%

Dietary Fiber 2g
7%

Sugars 2g
Protein 6g
Vitamin A
1%
Vitamin C
1%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

For 24 tartlets
  1. 250 gr whole grain wheat flour
  2. 250 gr white flour
  3. 3 tablespoons olive oil
  4. 7 gr dried yeast
  5. 300 ml lukewarm water
  6. Pinch of salt
  7. 1 teaspoon sugar
For the filling
  1. 500 gr cashews
  2. 2 teaspoon turmeric
  3. 1 teaspoon smoked paprika
  4. salt
  5. 200 ml almond milk + water
  6. 1 teaspoon garlic powder
  7. 1 tablespoon marmite
  8. 3 tablespoons dried oregano
  9. + red onion and olives both cut in small pieces
Instructions
  1. First make the dough. In a large bowl mix 2 kinds of flour and salt.
  2. Heat the water to lukewarm and add 1 teaspoon sugar. Add yeast and let it start “working”.
  3. Add oil to flour and mix.
  4. Add the mixture with yeast. Slowly form a dough with your hands. Let it set for at least 30 minutes.
  5. In the meantime make the filling. Use the blender. Blend cashews and turmeric with milk and add water if needed. You should be getting yoghurt like mixture.
  6. Now add all other ingredients and blend. Try if you like the taste and add seasoning if you like.
  7. Now get your dough. Flour a large working surface and roll the dough to 1 cm thin. Use the top of the biggest cup you have and get a round shape dough. Place it in the muffin baking tray and, using your hands, form a muffin baskets. Don’t forget to grease your muffin baking tray with some soy butter.
  8. In every basket place olives and onion on the bottom.
  9. Pour the filling in the muffin “basket” to the top, and add a pinch of ketchup on it. Just a dot is enough.
  10. Continue with the rest of the dough and filling.
  11. Preheat the oven to 200C and bake these muffins for about 40 – 45 minutes. If they are not becoming golden brown after 35 minutes, set the temperature to 220C and bake them for 15 more minutes.
By Ivana Drinjovski Emmelkamp
Adapted from Flexible Vegan
beta
calories
219

fat
12g

protein
6g

carbs
24g

more

Adapted from Flexible Vegan
Flexible Vegan http://bit.ly/13UqxPS

Cashew-Pizza-Tartlets
Cashew-Pizza-Tartlets
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Cashew-Pizza-Tartlets
Cashew-Pizza-Tartlets
Cashew-Pizza-Tartlets

 I hope you like this Cashew Pizza Tartlets recipe. If you do, don’t forget to let us know and share it with others. 

And if you are new to vegan diet and can’t make your way through pile of information, then Flexible Vegan for Everyone is the book for you. It can help you start your vegan journey. 

The post Cashew Pizza Tartlets appeared first on Flexible Vegan.

http://bit.ly/1nFWVD9 July 25, 2014 at 11:39AM by Flexible Vegan

Raw Raspberry Ice Cream in the making for my dear sister. ♥♥ I think she will miss me when I go back to the Netherlands tomorrow. LOL! ♥♡ #flexiblevegan #veganfoodshare #vegetarier #vegansofig #vegansofnetherlands #vegansdonteatgrass #vegetarian #dairyfree #healthyvegan #healthyfoodshare #veganlife #veganfoodporn #veganseating #veganfood #vegansofserbia #veganicecream #instafood #instagood #sugarfree

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Chocolate Fruit Tart

Flexible Vegan

When it comes to chocolate, you can’t go wrong. This Chocolate Fruit Tart is just calling my name. The combination of dark chocolate and sour fruit is just perfect. It is great dessert during summer as it should be served cold. And you won’t believe how easy it is to make!

Chocolate Fruit Tart
2014-07-14 14:24:08

Yields 10

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Prep Time
10 min

Cook Time
20 min

Total Time
30 min

Prep Time
10 min

Cook Time
20 min

Total Time
30 min

418 calories
31 g
23 g
31 g
6 g
17 g
88 g
9 g
12 g
0 g
11 g

Nutrition Facts
Serving Size
88g

Yields
10

Amount Per Serving
Calories 418
Calories from Fat 271

% Daily Value *

Total Fat 31g
48%

Saturated Fat 17g
87%

Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 23mg
8%

Sodium 9mg
0%

Total Carbohydrates 31g
10%

Dietary Fiber 4g
18%

Sugars 12g
Protein 6g
Vitamin A
5%
Vitamin C
3%
Calcium
7%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

For the tart
  1. 150 gr white flour
  2. 100gr soya butter + for the greasing
  3. 100 gr ground almonds (I used roasted)
Filling
  1. 300 gr dark chocolate
  2. 100ml almond milk
  3. ½ cup raspberry or strawberry jam
  4. 3 tablespoons shredded coconut
  5. 4 tablespoons coconut oil
Instructions
  1. In a separate bowl mix flour and ground almonds. Add soya butter and use your hands to form a dough.
  2. Grease the baking tray for tarts with loose base bottom and preheat the oven to 200 C.
  3. Place the dough in the baking tray carefully covering the edges.
  4. Bake the tart base for 20 minutes.
  5. While the tart base is in the oven, make the filling.
  6. Melt 300 gr chocolate with 100 ml of almond milk.
  7. When the chocolate is melted, add raspberry or strawberry jam. Stir well but don’t let the mixture boil.
  8. As the last add shredded coconut and coconut oil.
  9. Let it cool down a bit before pouring it over the tart base. The tart base needs to be completely cooled down before you pour the chocolate over it.
  10. Place the tart in the fridge. After 20 – 30 minutes take it out of the fridge and decorate with some fresh fruit*. Put it back in the fridge for at least 1- 2 more hours before serving.
Notes
  1. * Great combination with the strong chocolate base of the cake is some sour fruit like: raspberries, physalis, red berries…
By Ivana Drinjovski Emmelkamp
Adapted from Flexible Vegan
beta
calories
418

fat
31g

protein
6g

carbs
31g

more

Adapted from Flexible Vegan
Flexible Vegan http://bit.ly/13UqxPS

 

Chocolate-fruit-tart
Chocolate-fruit-tart
Chocolate-fruit-tart5
Chocolate-fruit-tart
Chocolate-fruit-tart

I hope you like this Chocolate Fruit Tart recipe. It is easy and delicious summer recipe. 

If you are new to vegan food and don’t know how and where to start then Flexible Vegan for Everyone is just the book for you. Get your copy here

Sharing is caring so don’t forget to share this recipe with others. Thank you!

The post Chocolate Fruit Tart appeared first on Flexible Vegan.

http://bit.ly/U4tb5P July 14, 2014 at 04:35PM by Flexible Vegan

Coffee after a great meal in my favourite (and the only as far as I know) vegan restaurant in Novi Sad, Serbia. ♥ #flexiblevegan #veganfoodshare #vegetarier #vegansofig #vegansofnetherlands #vegansdonteatgrass #vegetarian #dairyfree #healthyvegan #healthyfoodshare #veganlife #veganfoodporn #veganseating #veganfood #vegansofserbia #biocoffee

via Instagram http://bit.ly/1qQnk0Y Follow me on Instagram: http://bit.ly/1dfqujY

Bowl of deliciousness! Homemade raw vegan blueberry ice cream. ♥ #flexiblevegan #veganfoodshare #vegansofig #vegansofnetherlands #vegansdonteatgrass #vegetarian #dairyfree #healthyvegan #healthyfoodshare #vegansofig #veganseating #veganlife #veganfoodporn #vegan #veganicecream #raw #easy #icecream #instafood

via Instagram http://bit.ly/1ldNunN Follow me on Instagram: http://bit.ly/1dfqujY