Wholesome Eats: Chickpea Pizza With Salsa Verde And Zucchini

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad 

Not very often do you come across a pizza recipe that’s vegan, gluten-free and contains no refined sugar. However, thanks to the ladies over at @panaceas_pantry, this chickpea pizza with salse verde is just that – and more!

“I was inspired by the humble Indian dosa for this recipe­ – naturally gluten-free and vegan,­ made from a base of chickpea flour­ and packed with flavour,” said one half of the duo, Jade. “This version is thicker, heartier and transformed into a pizza base. Though really, you could use it as an vegan omelette or savoury pancake.”

Be sure to share your #WholesomeEats with @shesaid and @panaceas_pantry on Instagram!



1⁄2 cup + 2 tbsp garbanzo (chickpea) flour

1⁄2 cup + 3 tbsp water

1⁄4 tsp baking flour

1/8 tsp Cayenne pepper

1 tbsp nutritional yeast

1⁄4 red onion, diced

Salt and pepper


2 cups spinach

Juice of 1⁄4 lemon

1 tbsp extra virgin olive oil

1­ heaped tsp capers

1⁄2 cup mixed fresh herbs; we used mint, coriander and parsley

Toppings (optional)

Thinly sliced zucchini strips (we used a potato peeler for this)

Raw, grated beetroot

Thinly sliced red onion

Sliced tomato

Sliced avocado

Hummus, olive oil or hulled tahini

Wholesome Eats: Chickpea pizza With Salsa Verde And Zucchini Strips


  1. Whisk all pizza ingredients in a medium ­sized mixing bowl until the mixture is completely uniform, set aside for at least 15 minutes to allow the mix to soak.
  2. To make the Salsa; pulse all ingredients in a high speed food processor until combined and still slightly chunky (about 12 times)
  3. Heat coconut oil in a heavy­ based fry pan over medium heat for 1 minute until hot, but not allowing the oil to smoke. While the oil is heating, quickly whisk the mixture to work air bubbles through.
  4. Once hot, pour the mix into the pan, tilting the pan to evenly spread the mix. Leave to cook for 6­7 minutes before flipping, (the pizza will bubble and begin to dry when ready). Once flipped, cook for roughly 5 minutes on the other side, or until golden brown.
  5. Top pizza with salsa, then layer on sliced tomato, red onion, zucchini strips and shredded beetroot. Warm under the grill for 2­3 minutes, or to your preference. Serve with avocado and hummus, tahini or olive oil.
September 23, 2015

Wholesome Treats: Raw, Vegan And Coconut Cheesecakes

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Silky Smooth Mango Smoothie Bowl

If these coconut cheesecakes don’t tantilise you taste buds, then we don’t know what will! Raw, vegan and equal parts delicious, this recipe was provided to SHESAID by the dessert masterminds over at Instagram account: @panaceas_pantry.

“This was a cheesecake combination that just had to happen, since lime and coconut would have to be my favourite food combination ever­,” said Jade and Kath about the inspiration. “It’s fresh, creamy and tangy – and its ultra delicious.”

Be sure to share your #WholesomeTreats with @shesaid and @panaceas_pantry on Instagram!



1 cup raw almonds

2 cups shredded coconut

Pinch himalayan sea salt

1/2 cup rice malt syrup

2 tbsp cacao

Lime layer

1 cup raw cashews, soaked for a minimum of 4 hours

1/4 cup rice malt syrup

1 small avocado

1/3 cup lemon juice + 2 tsp lemon zest

1­2 tsp wheatgrass

3 lime extract drops (optional)

1/4 cup coconut cream

2 1/2 tbsp coconut oil, melted in a double boiler

Pinch himalayan sea salt

Coconut layer

1 cup cashews, soaked

1/4 cup rice malt syrup

1/2 cup coconut cream

1/2­1 tsp vanilla extract

1/4 coconut oil, melted in a double boiler

1/2 tsp spirulina

lime slice 600x600


  1. For the base, pulse almonds and coconut in a high speed food processor until fine crumbs are formed. Add remaining ingredients and pulse again until uniform and slightly sticky.
  2. Press into a lined, 15cm square tin and set aside in the freezer.
  3. For the lime layer, drain and rinse soaked cashews.
  4. Combine all the ingredients (except coconut oil) in a food processor and blend until very well combined, then add melted coconut oil and repeat. Once combined pour the mixture onto the base and set aside in the freezer
  5. For the coconut layer, drain and rinse the soaked cashews.
  6. Combine all the ingredients (except coconut oil) in a food processor and blend until very well combined, then add melted coconut oil and repeat. Once combined pour the mixture onto the base and set aside in the freezer for at least 2 hours, or until very firm.
  7. Remove from freezer and using a hot, sharp knife divide into 9 squares.
  8. Allow 20-­30 minutes before serving.

Tip: Store in an air tight container for up to 5 days in the fridge or up to 2 weeks in the freezer.

September 2, 2015

Vegan Chocolate Pikelets With Chocolate Topping Recipe

Vegans, rejoice! This has to be by far one of most decadent and delicious vegan chocolate pikelets recipes EVER. Created by top food blogger, Veggieful, this breakfast dish is super tasty, easy to make and is the perfect Sunday morning treat to serve up on a chilly morning. Sweet tooth’s, eat your heart out!

RELATED: Vegan Weekly Meal Plan

Serves: 2



1 cup soy milk

1/4 cup water

1 cup self-raising flour

1 tbsp corn flour

1 tbsp sugar

dash vanilla

2 tbsp cocoa


2 tbsp cocoa

2 tbsp coconut oil

2 tbsp maple syrup


  1. For the topping: Melt the cocoa, coconut oil and maple syrup and stir until smooth. Set aside.
  2. For the pikelet: In a blender (or you can beat it all in a bowl) add all ‘pikelet’ ingredients and blend until smooth without lumps.
  3. In a frypan on high heat, spray with oil and drop 2 level tablespoonfuls of the batter mixture into the pan and cook until bubbles appear on the surface.
  4. Flip to the other side for another 30 seconds or so until just browned. Set aside.
  5. Continue frying until all of the batter is used.
  6. Stack the pikelets and add a light layer of chocolate topping between each layer.
  7. Serve with strawberries and enjoy!
July 5, 2015

Lemon And Roasted Garlic Pasta With Lentils

Lentils are such a versatile lunch or dinner option since they can be cooked in a variety of ways, but also bring lots of taste and texture to a meal. This special dinner recipe is on the healthier side, but still features filling flavours of lemon and garlic which will no-doubt have you going back for seconds!

Serves 3-4 and is a great option for those looking for a gluten-free and vegan alternative.

RELATED: How Garlic Can Save Your Life


3-4 cloves medium head garlic

1-2 tbsp extra virgin olive oil/ghee


1 medium head roasted garlic

1/2-2/3 cup extra virgin olive oil

6 tbsp fresh lemon juice

1/2-1 tsp salt and pepper

1 box gluten-free spaghetti

12 cups loosely packed baby spinach

2/3 cup sliced sun-dried tomatoes

1 cup cooked black or green lentils

Topping options: sliced almonds, parsley or basil, lemon, salt and pepper, capers, fresh Parmesan cheese.


For the roasted garlic:

  1. Preheat the oven to 350ºF, and peel away the skin from the garlic until you can see the cloves.
  2. Drizzle with oil, sea salt and let it soak for 5-10 minutes before roasting it in the oven.
  3. Roast the garlic for 50 minutes in the oven until it is golden-brown in colour, and feels tender. Remove from the oven and leave it out to cool.

For the sauce:

  1. Mash the garlic heads in a medium bowl, then combine with 1/2 cup oil, teaspoon, salt, pepper into jar and shake well.
  2. Refrigerate the sauce until you’re ready to finally use it.

For the pasta:

  1. Cook pasta and lentils according to the directions, then sauté over medium heat with olive oil.
  2. Add the hot spinach and dried tomatoes before stirring the entire mixture for just 2-3 minutes.
  3. Now include the pasta and lemon sauce into the mixture, and season to your liking. Place 1/4 cup of lentils over each pasta dish, and serve with freshly chopped parsley, almonds and basil for a fresh pop of flavour.

Image and Recipe via Edible Perspective

October 22, 2014

Green Lentil and Walnut Taco Wraps

Next time you’re stuck on what to have for lunch, use the leftover vegetables from the pantry and try your hand at these delicious green lentil wraps. Packed with protein to keep you satisfied until dinnertime, this dish is easy to make and perfect if you’re constantly on-the-go!


1 cup uncooked green tentils

1 cup walnut pieces

1.5 tsp dried oregano

1.5 tsp ground cumin

1.5 tsp chilli powdera

1/2 tsp fine grain sea salt

1.5 tbsp extra virgin olive oil

2 tbsp water

For the toppings:

1-2 bell peppers, thinly sliced

1/2 large onion, thinly sliced

Cashew sour cream

Diced tomatoes or salsa

Green onion, sliced

Fresh lime juice

Lettuce draps (large romaine, iceberg or butter lettuce leaves are best)

1 avocado, sliced


  1. Rinse the lentils in a mesh sieve, then empty them into a medium pot with 1-2 cups of water. Bring the mixture to a boil, then reduce to medium heat and let it simmer for 20-25 minutes until tender, before draining the excess water.
  2. Preheat the oven to 150ºC, line a tray with baking paper, then spread walnuts evenly across the entire area. Bake for 10 minutes or until golden brown.
  3. Season a wok with 1/2 tablespoon of oil, then cook the onion and sliced peppers over medium heat for 15-20 minutes or as desired.
  4. Add 3/4 cups of the lentils over the toasted walnuts and pop into a food processor until evenly chopped. Stir in the oregano, cumin, chilli powder and salt before adding the olive oil towards the end.
  5. Tear a lettuce leaf and top off with taco meant, peppers and onion, with your choice of toppings. Wrap tightly then enjoy!

Recipe and image via Oh She Glows

September 18, 2014

Lunch Ideas For Vegans

Are you in need of some quick and fresh lunch ideas for work? Vegan meals are often easy to prepare since many foods such as fruit, vegetables and soups are served cold or even raw. If you want an appetising vegan lunch meal, read-up on our recipes to constantly keep you inspired.

Chickpea quiche

This wonderful meal is packed with essential vitamins and minerals which will keep your tummy feeling full and satisfied throughout the day. Serve with a side of your favourite raw vegetables for flavour, texture and extra crunch!

Lunch Ideas For Vegans

Avocado toast

Who can pass-up a ripe avocado? Slice the avocado over some superpower chia bread for a boost of texture and taste, minus the extra calories. Sprinkle a touch of pepper and paprika over the top for flavour.

Lunch Ideas For Vegans

Vegetable and quinoa salad

Quinoa is a great meal for breakfast, lunch or dinner since it is healthy and won’t cause bloating (regardless of how sensitive your stomach might feel). Prepare with a side of black beans, tomatoes, rocket, carrot, olives and parsley for an action packed meal.

Lunch Ideas For Vegans

Chilli with homemade sour cream

This delicious recipe is perfect for vegans, coeliacs and even sugar-free individuals. What makes this chilli so satisfying is the subtle hint of jalapeño, texture of kidney beans and classic hot sauce.

Lunch Ideas For Vegans

Images via Oh She Glows, Including Cake, Evolution of A Foodie

September 13, 2014

Vegan Tofu Scramble Breakfast Recipe

Add this tasty tofu recipe to your vegan cookbook for a simple, animal-friendly meal. Feel free to add whatever spices and sides you like. Personally, I think it’s great with grilled tomatoes and mushrooms, and sourdough toast.


300g/10.6ozs tofu (firm or silken)

50ml/1.7 fl ozs soy milk (if using silken tofu)

2 teaspoons oil for frying

1/4 cup sliced green onions or 1/2 a red onion, sliced (I prefer red onion)

1 small garlic clove, peeled and sliced

handful baby spinach leaves

3/4 teaspoon turmeric

1/3 teaspoon curry powder

salt and pepper

Bread to serve


  1. Place tofu in a sieve and drain for at least 20 minutes. Put some weight or pressure on it to speed up the process. For silken tofu, blend with the soy milk (there’s no need to strain it).
  2. Heat a skillet on medium-high heat and add the oil. Fry the onion and garlic until the onion is translucent and then add the spinach leaves and stir until wilted. Add the tofu and sprinkle with the turmeric and curry powder. Gently stir and then season with salt and pepper. Serve with toast.

Image and recipe via Not Quite Nigella.

August 24, 2014

Top 5 Tofu Recipes

Tofu is a staple edition to any vegetarian or vegan diet. A great substitute for meat, tofu is high in protein, calcium and iron, and is even thought to lower cholesterol. If you’re looking for something new to cook for dinner, try these healthy and delicious tofu recipes.

Tofu San Choy Bow
San Choy Bow is a traditional Chinese dish, usually served with pork mince. However, it’s so easy to turn this dish into a vegetarian dream with this recipe.


Tofu is a central part of this Malaysian favorite. Laksa is a spicy noodle dish with coconut milk, prawns, bean sprouts and vegetables.

Sweet Potato and Tofu burger 
Some people think a burger has to be unhealthy to be tasty. This great recipe proves that’s simply not true. Sweet potato is high in vitamins B, C and D, and is rumored to fight stress and aging!

Recipe: Sweet potato and tofu burger

Paul McCartney’s Super Vegetable Salad
Who doesn’t want to know what a member of The Beatles eats for dinner? This gem is inspired by Meat Free Mondays, a movement that promotes healthier and more sustainable living through cutting meat from your diet, one day every week.


Stir Fried Tofu and Asian Greens 
The great thing about a stir-fry, is that it can take less than 15 minutes to cook. It is also one of the best cooking methods, as it allows you to preserve all their healthy nutrients.

shesaidImage via

August 11, 2014

Vegan Weekly Meal Plan

Eating vegan is a clean and healthy lifestyle choice, but one that can sometimes present challenges when it comes time to planning a weekly menu. It can become difficult to throw together dinner ideas every night, so try our week of dinner ideas and see just how easy vegan cooking can be.

Monday: Mexican Tacos

1. Brown tofu crumbles in a pan, mixing in some taco seasoning. Add a spoon of tomato paste and a can of black beans and let simmer.

2. Heat taco shells in oven, then spoon tofu mixture into each shell.

3. Top each taco with lettuce, diced tomatoes, sliced olives and some salsa.

Tuesday: Italian Lasagna

1. Bring a pot of water to boil and place in lasagna shells. Let cook for about eight minutes, until soft, and drain.

2. Layer a baking dish with noodles, then top with tomato sauce and non-dairy ricotta cheese. Sprinkle a layer of non-dairy mozzarella over the ricotta.

3. Repeat step two, making layers until you reach the top of the dish. Bake for 45 minutes at 200 degrees Celsius.

Wednesday: Sushi

1. Lay seaweed sheets on a sushi roller and cover with a thin layer of sushi rice.

2. Cover the rice with a thin layer of your favourite sushi vegetables, like sweet potato, avocado, cucumber or asparagus.

3. Roll the sushi up tightly, then cut into bite size pieces. Serve with soy sauce and wasabi.

Thursday: Breakfast for Dinner

1. Dunk slices of baguette in almond milk, then coat them in egg substitute, letting the bread soak up the liquid.

2. Fry the bread slices on each side, then top with syrup and powdered sugar.

3. Serve with fresh fruit and your favourite breakfast meat substitute.

Friday: Chinese Stir Fry

1. Cook a diced onion and two cloves of garlic in a bit of olive oil, until the onion is soft and translucent.

2. Saute snap peas, water chestnuts, carrots and baby corn in with the onion. Douse liberally with your favourite soy sauce.

3. Add tofu for some extra heft to the dish, and let cook down in the sauce for about 20 minutes. Serve over white rice.

Saturday: Soup

1. Saute garlic and onion with green beans, diced eggplant, squash, carrots and cabbage in a tablespoon of olive oil. Sprinkle with salt and pepper.

2. Pour six cups of vegetable stock over the vegetables, and add a can of crushed tomatoes. Toss in a bay leaf and a few dashes of soy sauce for some added flavour.

3. Let simmer for about an hour before serving. Serve up with a nice crusty loaf of bread.

Sunday: Indian Curry

1. Dice a small onion and two cloves of garlic and saute in olive oil. Once soft, sprinkle a tablespoon of garam masala and a tablespoon of curry powder over the onion, and dash in a pinch of salt and pepper.

2. Dice up some vegetables to act as the “meat” of your curry, like broccoli, bell peppers, squash and carrots. Toss these into your pan and saute for a few minutes, letting the spices combine.

3. Pour a cup of coconut milk over the veggies and let simmer for about 30 minutes. Serve over rice.

March 18, 2014

Pumpkin Curry Recipe

Thinking of doing a vegan challenge like Beyonce and Jay Z? Curry is one of our go-to easy dinner ideas, and this authentic Sri Lankan pumpkin curry recipe is so quick to make, it’s ready in under 30 minutes. A great recipe for when you want to go meat-free or have vegan or vegetarian friends over.

Recipes and images from Hidden Kitchens of Sri Lanka by Bree Hutchins, Published by Murdoch Books, RRP: $49.99

This thick, creamy curry, made with tender chunks of pumpkin, is enhanced by a burst of flavour from tempered onions, curry leaves and mustard seeds. Tempering is a method used often in Sri Lankan cooking and is a great way to increase the flavours of a curry. The technique involves frying onions, mustard seeds, sometimes fenugreek or cumin seeds, and curry leaves in oil until they are brown, slightly crisp and aromatic. This mixture is added to the curry just before it is served.

Serves 4–6 



750 g Jap pumpkin, seeded and cut into 5–6 cm pieces (skin left on)
4 small pink Asian shallots, sliced
2 thin green chillies, cut into thirds
1 sprig curry leaves, leaves picked and roughly chopped
8 cm piece rampe (pandanus) leaf, cut into 2 cm pieces
1 teaspoon unroasted chilli powder
1 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds
1 1/2 teaspoons Manike’s thuna paha (or store-bought roasted curry powder)
1 teaspoon salt
500 ml coconut milk
250 ml coconut cream

For tempering

2 tablespoons coconut oil
1 teaspoon black mustard seeds
2 small pink Asian shallots, sliced
1 sprig curry leaves, leaves picked


1. To make the curry, place the pumpkin into a clay pot or heavy-based saucepan, add the rest of the curry ingredients and mix to combine. There should be just enough coconut milk and cream to cover the pumpkin pieces.

2. Bring to the boil, then cover, reduce the heat to low and simmer for 10–12 minutes, or until the pumpkin is tender, stirring the curry occasionally so the coconut milk does not split. Remove from the heat and set aside.

3. For tempering, heat the coconut oil in a small wok or frying pan over medium heat and add the mustard seeds. When the seeds start to pop, add the shallots and curry leaves and cook for 3–5 minutes, or until the shallots are dark brown and starting to crisp a little. Remove from the heat and strain through a sieve. Stir half of the tempered mixture into the curry and garnish with the remaining mixture. Serve with pol roti and rice.


What’s your favourite curry?

December 4, 2013