Review – Goodfella’s Vegan Stonebaked Falafel Pizza

 

The rise in vegan products on supermarket shelves has meant a race to get new and interesting products out there recently.

Pizza seems to be the latest battleground for those fighting for the vegan pounds.

I grabbed (literally) this the falafel pizza out of the Sainsbury’s freezer faster than you can say “hummus aisle”. The price of £2.50 for a normal-sized pizza helped too!

Facebook comments when I posted a picture seem to centre around “why does everything revolve around falafel?” I can sympathise with that view – I’m actually not a huge falafel fan – they can be a bit dry!

On close inspection of the ingredients list, it seems there’s also a “hummus drizzle” – falafel and hummus make the perfect go-to vegan marriage – and that coupling alone will take many to vegan heaven – what a threesome: pizza, falafel and hummus!

To be honest, I didn’t really notice the hummus drizzle – I think it’s more of a trickle than a drizzle. But, on the whole, the pizza is nice.

Pizza whole

There’s lots of topping – it’s especially heavy on the falafel (it is a falafel pizza after all) and the red pepper. There seemed to be a fair bit of spinach too – so you can tell your friends that it’s a slightly healthy meal! It looks very colourful too.

The base is nice and crispy – and certainly not too thick. The falafel is the dominant flavour, but there’s a mild to medium spicy kick. It’s not overly overpowering, but it raises the taste stakes above the bland.

And it needs that kick – the falafel alone isn’t enough to captivate my taste-buds’ interest, but the not-too-powerful kick gives it an extra layer of much-needed flavour. It isn’t too fiery, and I think most people will be able to handle it – I’m certainly not a “the hotter the better type person in the heat stakes.

It isn’t a messy pizza eating wise. This is probably due to the fact there’s no vegan cheese. It relies on the falafel as its main selling point – and I think this works – to an extent. But there’s nothing to stop vegans adding their own toppings to liven things up! For me, a pizza is naked without mushrooms – at least one Facebook friend added vegan cheese to hers and many will miss tomato slices. Garlic and chilli peppers could be an addition for those who do like to taste more spice.

All in all, it’s nice, but it didn’t fill me up. I do eat a lot – if I’m honest – so a side of onion rings or chips makes it the perfect Saturday evening meal.

Finally, I must also add that there are a lot of independent vegan firms now producing pizzas – they may be slightly more expensive, but we all want to support our local health food shops, don’t we?

Pizza ingredients

No beetle juice, beetle juice, beetle juice

lemon_184087

The Sainsbury’s hummus horror

The news that Sainsbury’s hummus is longer vegan shook the world of social media – well vegan social media anyway. Then the news that is was – well most of it anyway, made everybody calm down – except those who still don’t know….

Sainsbury’s response on Facebook now suggests it actually vegan is – except for the Lemon and Corriander variety and the “vegan” stamp is being restored.

Apparently, the hummus only contains lemon JUICE – not bits – the response doesn’t say whether waxed lemons are used for the juice – I’m guessing, and hoping, not.

Sainsburys

The rest of the world asked “how can hummus not be vegan?” And what caused the anger in the first place? Well the world of shellac is still worth exploring…

Anything is possibly in these days of perfect fruit…

So what is shellac? And What’s it got to do with lemons?

One word – bug juice.

Shellac is secreted by lac bugs on trees in India and Thailand. People scrape it off trees and use it to polish wood – or citrus fruit– I kid you not.

It is used on fruits to prolong its shelf life and has also been used to coat sweets and pills. It has an additive number of E904.

And Sainsbury’s were said to have removed the vegan stamp from their hummus because the lemon juice it contains itself contained shellac.

So, how come shellac isn’t vegan?

Many will argue that any product taken from living beings of other species is not ours, and therefore, it shouldn’t be used by vegans.

Thought Co’s website ( https://www.thoughtco.com/how-is-shellac-not-vegan-127609 ) expands on this: “The beetles secrete the resin on tree branches in Southeast Asia as a protective shell for their larvae. The males fly away, but the females stay behind. When the flakes of resin are scraped off the branches, many of the females who remain are killed or injured. Some branches are kept intact so that enough females will live to reproduce.”

According to an article by Ramesh Singh, Department of Zoology at Udai Pratap Autonomous College in India ( http://www.vrg.org/blog/2010/11/30/q-a-on-shellac/ ), 300,000 lac insects are killed for every kilogram (2.2 lbs.) of lac resin produced.

In other words, it not only puts the bugs’ larvae at risk, it also kills many of the bugs – so, definitely not vegan then.

But what has this got to do with supermarket hummus? Basically, they’re using lemons coated with shellac to provide the lemon juice for the hummus, as the lemons now contain an animal product, this means the hummus is no longer vegan. In fact, some may argue, it is not even vegetarian.

The mainfact to consider is that most citrus fruit sold in UK supermarkets is coated with shellac – it’s used in nail polishes too, incidentally.

In other words, it’s a hidden ingredient that is found in the most unlikely of places – even in hummus – sometimes. It does bring into question the morals of supermarkets – the number of vegans is growing, and so are the number of vegan products available – so does it really pay them to “unveganise” some of their products? Why coat apples and lemons in bug juice? Is a few days of extra shelf life or a glowing Cox really worth it?

But, those who use nail varnish seem to be most at risk of having shellac in their cabinet at home.

Of course, there are other places to find hummus, soit gives meand excuse to tell you how you can make your own. Here’s the recipe I’ve used:

For the recipe I use, you need:

200gm cooked chickpeas (about one drained can)

2 Tablespoons of light tahini

2 Tablespoons of lemon juice

1 Table spoon of olive oil

2 Tablespoon of water

Some garlic (powder or a clove or 2 crushed – depending on taste)

Black pepper.

Paprika

If you’re using a blender, simply blend the lot together (excluding the paprika) – adding more oil of water if you want it thinner or creamier. If you don’t have a blender, mash the chickpeas until they are completely creamed and mix in the other ingredients (again, excluding the paprika). You can then sprinkle the paprika on top to make it look even more appetising – maybe mix it with a little olive oil first to give it an extra twist. You can even put aside a couple of whole chickpeas to use as decoration if you’re serving it to others.

As I mentioned above, you can experiment by using different oils and flavour combinations – why not caramelize some onions and mix that in? To do this, simple slow cook the onions in a little olive oil. It adds a great flavour to your hummus, I promise.

Alternatively, you could try mashing up some broad beans or peas to add some greenery. For some of these combinations you may need to add a little more water or oil to prevent the hummus from becoming too thick – but some people like it thick, it must be said. The recipe is just a rough guideline, experiments with quantities so you get the right taste and consistency for you. And, of course, why you dip in it is down to you – celery, carrot, crisps… I also use it instead of marg in sandwiches sometimes.

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