Home Baking- Vegan Cheese Mushroom Pizza Recipe from TJ Vegan Fusion Party Food


We were so upset when Timothy from TJ Vegan Fusion Party Food told us he will not be running his stall anymore. We bugged him and asked if he was willing to share his secret recipe with us and guess what he agreed! Preparation work started 2 days ago as the dough required 16 hours to ferment. I was really eager to try his recipe and mine was a far cry from the original. Somehow, I got the mixture of the yeast, mushroom flavouring and the crust all wrong so I am definitely going to try re-making this again.


To made the pizza dough: (I made this 2 days before making the pizza)

3 cups of bread flour (he recommends prima bread)

1 cup of water (I added 1/2 cup more actually!)

1 tsp of instant yeast (sold at Phoon Huat)

1 tsp of salt


Mix them all in the food processor (or by hand like me) and then add in the cup of water and process until it becomes a dough.

Store in an airtight container in the fridge for at least 16 hours. (Coat the container with a little oil before storing it.)

Once you are ready to use it, take it out from fridge and leave it in room temperature for about half an hour to soften.

Roll it into flat round pieces with the edge being slightly thicker. (I found it easier to make them in the shape of pita breads.)

This dough makes 10 pieces of crust. (I made four hence mine was too fat and the texture was too doughy)

A Special Tip: You can choose to poke holes on the dough before baking them. If you don’t poke holes, the dough will bloat up and you can make a bloated-edged wood-fired version or use it to make pita bread.

Cook the dough on Willow’s non stick round pizza pan (sold at cold storage for $10) or on a preheated pizza stone for 8 mins at 230 dec G until you can see 1 or 2 brown toasted spots. Use the middle of the oven to cook the crust.

Take it out of the oven and then apply a thin spread of tomato paste (only use Leggo’s brand sold in a bottle) on it.

Let the paste dry a little before adding the cheese sauce.



The Cheese Sauce: (I made this 2 days before baking the pizza)

30g of Nutritional Yeast or one-third amount of a 100g packet (I used 3 tablespoons)

1 Cup of Glutinous Rice Flour

Half a normal size pan of water (I added 2 cups of water)


Mix them into a mixture before cooking on a pan, stirring until it thickens.

You can choose to make a watery sauce or a thicker sauce.

It would taste stronger the longer you store in the fridge.

Don’t pour too much (if you are using a watery sauce or the pizza will turn soggy).


Marinated Mushrooms Mixure:

A pinch of salt

Dried Oregano Herbs (I put 2 tablespoons)

Olive or Soy Soil (1 tablespoon)

A little lemon juice (Optional)


Mix it all up evenly and wait for a couple of mins for the mushrooms to absorb the oil.

A fast marination is the trick to get the mushrooms to remain tender, if they are marinated for too long they will turn soggy.

It takes practice to know just how much oil to add (I id not know how much so I added a tablespoon)

If too much oil is added, the mushroom will leak out lots of oil onto the pizza and you would have to drain it when the pizza is cooked. (That was what happened to mine!)


Pizza Assembling Process:

After spreading the marinated mushrooms on the pizza, cook it at 230/250 dec F for 8 mins until the top is sizzling from the oil and then it is ready.

Use the top-level of the oven to broil it until it sizzles.

You can make another variation with tomatoes and capsicum and black olives.

The Results:

Mine turned out looking quite good but the taste was missing. The dough was too tough and the toppings tasted bland. We had to eat them with more chilli flakes and salt to finish them up. I heard from Timothy he plans to start a cooking class, hopefully he will so that I can learn how to make a proper pizza! Thank you Timothy for being so generous to share your secret recipe and do let me know if I missed out any points.


Home Baking- Raw Durian Chocolate Cake for Father’s Day


We will be out-of-town from tomorrow onwards so we decided to celebrate Father’s day tonight and I made a few dishes for him to try,  guess what was his favourite? KALE CHIPS!! He was so amazed by the chips he told my mum to make them tomorrow for him again. (This time round, I baked them for 10 minutes as I did not cut them into mini sizes and they were super crispy.)


My parents love durians and I decided to try making this raw durian cake found from this site. I bought my durians and made the cake the night before for it to set.


Recipe courtesy of The Sunny Raw Kitchen

Chocolate Brownie Layer

  • 1 1/2 cups walnuts
  • 1/4 cup + 2 tablespoons raw cacao or carob powder
  • 1/4 cup + 2 tablespoons soft dates
  • Pinch sea salt (optional)

Durian Cheesecake Layer

  • 2 cups durian flesh
  • 1 1/2 cups cashews, finely ground
  • 1/2 cup raw honey or agave nectar (I used half the amount stated)
  • 2 tsp pure vanilla extract
  • Pinch sea salt
  • 1/4 cup + 2 tbs melted coconut oil (I used half of the amount stated)
  • 1 1/2 tbs lecithin powder (I did not use this)

Chocolate Mousse

  • 2 medium or 3 small ripe avocados (I used two)
  • 1/4 cup water
  • 1/4 cup cacao powder
  • 1 tbs carob powder
  • 1/4 cup raw honey or agave nectar
  • 1/4 cup maple syrup (I used agave and only used half the amount)
  • 1 tsp vanilla paste or 2 tsp vanilla extract
  • Pinch sea salt
  • 1/4 cup + 2 tbs melted  coconut oil (I used half the amount)
  • 1 tbs  lecithin powder (I did not use this)

1. For the Crust Process walnuts, cacao/carob powder and sea salt in food processor until fine. Add dates and process until crumbly. Press in the bottom of a cheesecake pan.2. For Durian Mousse Blend all ingredients except lecithin and coconut oil in high-speed blender until smooth. Add these and blend some more until well mixed.Pour mixture on top of the crust and set in the fridge or freezer.

3. For Chocolate Mousse Blend all ingredients except lecithin and coconut oil in high-speed blender until smooth. Add these and blend some more until well mixed. Pour mousse on cheesecake layer and return to the fridge or freezer until firm.


This evening, I took it out from my freezer to let it thaw in the fridge (about an hour) while I prepared dinner. When I opened up my baking case, I was so happy because it looked great and I drew a DIY cake topper for my dad. I added some toy dinosaurs from my collection and my dad was super in love with his cake! I think he found the dinosaurs more fun than the cake itself and we were stuffed after eating this cake. It tasted like an ice cream cake and was really yummy. I cannot wait to make more raw cakes from now on!


30 Seconds Vegan Brownie


A few weeks back, we received an email from Luke Hungryangmo and he shared a recipe by his girlfriend Shanel. They have a less than one minute brownie recipe which was vegan! WOW:) We could not wait to try it and tonight was perfect as my parents were coming over so we could have a feast!


  • 2 tbs of vegan butter/margarine
  • 2 tbs of sugar
  • 1 tbs of light brown sugar
  • ¼ teaspoon of pure vanilla extract
  • Pinch of salt
  • 1/2 flax egg (mix 1/2 tbs flaxmeal in 2 tbs of hot water)
  • 4 tbs of flour
  • 1 tbs of unsweetened cocoa powder
  • 2 tbs of semi sweet chocolate chips
 We love it when we have all these ingredients stocked up in our kitchen pantry!


  1. Melt butter in microwave safe mug.
  2. Stir together butter, sugars, vanilla and salt.
  3. Stir in flax egg.
  4. Add flour and cocoa powder and stir again until well combined.
  5. Finally, add chocolate chips.
  6. Cook for about 30-40 seconds in microwave. Do not over cook as it will continue cooking whilst cooling. (It was ready by 30 seconds for us!)



I decorated the brownie mixture with the chocolates all around it and it looked like a sweet studded present! The texture was just like any chocolate brownie, very fudge like and really rich. It was not too sweet too and we topped it up with some homemade frozen banana ice cream too:) Super yummy! Thank you guys for this awesome instant recipe!


Earlier for dinner, I remade japanese curry udon and our little smallie had to sit around and watch my every move!


Another simple and satisfying meal to end the crazy week:)

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