So let’s get started.

Serves 3-4 persons

Ingredients

• Zucchini – 1 large or 2 medium
• Tomatoes – 600 g
• Tofu – 100 g
• Onion – 1 medium size
• Aubergine – 100 g
• Tomato Ketchup – 1 tbsp
• Chilli powder – 2 tsp
• Garlic – 5 cloves
• Rosemary – 1 tsp dry rosemary (optional)
• Oregano – 1 tsp dry oregano
• Basil – few fresh leaves (optional)
• Olive Oil – 1 tbsp (use olive oil which is suitable for cooking)
• Salt to taste

Preparation method

1. Boil the tomatoes for 10 minutes. Once cooled puree the tomatoes along with some garlic and salt. Strain the puree and it’s ready for use. You can also use canned tomato puree.
2. In the meanwhile start to cut the zucchini into flat slabs lengthwise. After this slice the slabs lengthwise into long and thin strands to resemble noodles. Soak the zucchini noodles in hot water with 1 tsp of salt for 10-15 mins. They should be soft but still crunchy.  Drain the water properly and your noodles are ready.
3. Chop the onions, aubergine and tofu into small pieces. Sauté them in the oil for 10 mins.
4. Once the vegetables and tofu are sautéed, throw in the spices to this.
5. Finally add the tomato puree and tomato ketchup. If you are using ready puree from a can do not add the ketchup. Cook on medium flame for 10 mins.
6. Serve the noodles topped with this flavorful vegan aubergine-tofu arabiatta sauce.

I learnt this recipe from an Italian friend who used traditional tomato sauce made by her grand mother. I definitely cannot beat that sauce, however I did make some variations of my own. The aubergine adds a wonderful flavour and for the noodles I sometimes use carrots as well. The trick is to use a peeler to grate the carrot to make flat noodles or tagliatelle style noodles. They look beautiful and taste amazing. You can also use a spiralizer to make spaghetti from vegetables.

The post The ultimate vegan and gluten-free spaghetti appeared first on Complete Wellbeing.

It’s gluten free because I do not use any flour to make the pizza base. It is made with boiled potatoes. This is a no-cheese pizza but you could top it with some vegan cheese.

So here’s how you make it…

Serves 2

Ingredients

• Potatoes – 3 large size
• Onions – 2 medium size
• Tomatoes – 1 garden fresh medium size
• Basil – a handful leaves
• Oregano – to sprinkle on top [optional]
• Chili Flakes – 2 tsp
• Garlic – Dry powder to sprinkle on top [also optional]
• Lemon – to sprinkle on top [Optional. I just love lemon, I think it makes everything taste even better and plus why should one say no to Vitamin C – the immunity booster]
• Sesame Seeds – Black and White [optional, to garnish]
• Turmeric – 1/2 tsp [this is not for flavour but for the health benefits – it’s a great blood purifier and I try to add it in small quantities to everything]
• Olive oil – 1 tsp
• Salt to taste

Preparation Method

Pizza base

1. Peel and chop the potatoes into large to medium size pieces. Then boil them. If you peel them and boil it’s a lot faster. Plus after its boiled you should rinse and dry them a bit to remove the extra starch (making it more guilt-free).
2. Chop an onion finely.
3. Mix the onions, potatoes, turmeric, 1 tsp of chili flakes and salt to taste. Mash everything together.
4. Lay baking paper in an oven plate and lightly grease it with 1/2 tsp olive oil.
5. Lightly pat the mashed mixture into a think pizza base like shape and size.
6. Preheat the oven to 200 deg Celsius. Put the base in the oven and bake it for 10-12 mins until it has turned lightly crispy to a beautiful golden brown color.

Pizza Toppings

1. While the base is getting baked, chop the onions and tomatoes. Wash the basil leaves.
2. Take the base out of the oven. Top it with tomatoes and onions. Bake it for another 5-6 mins in the oven at 180 deg Celsius.
3. Take the pizza out and sprinkle with lemon (freshly squeezed), sesame seeds, salt, chili flakes, garlic powder and oregano. Top with fresh basil leaves.

Voila, your nice-and-crispy pizza is ready to eat! Feel free to experiment. Choose your favorite toppings such as jalapenos, olives, corn, paprika, pineapples or whatever is available in your kitchen to make this into your perfect guilt-free pizza.

The post The guilt-free, gluten-free, vegan pizza appeared first on Complete Wellbeing.