Pizza Fix

I can’t go more than a week or two with out pizza. It’s my best friend. I do most if not all of my shopping a Trader Joe’s so I just grab a pre made dough and start piling things on! I know I have posted a similar pizza before but I have the strong belief you can never have too much pizza.

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Set out your dough in a floured bowl if it needs to rise. Chop up your ingredients.

Here I used:

brussels sprouts, mushrooms, yams, and tomatoes I KEEP FORGETTING I HAVE ARTICHOKE HEARTS! Ugh I just remembered them!  I bought them specifically for the LAST pizza I made and forgot then too! Moving on…

Toss the yams with some oil, salt, and pepper and roast them for 15 minutes at 450°

Then add the brussels sprouts and a tad more oil and s&p (maybe a tiny bit of broth if you yams are still pretty hard). Bake another 15 minutes

While the veggies are baking, cook your mushrooms in a saute pan with a touch of oil and s&p

Then assemble your pizza! I brushed mine with olive oil before adding the toppings.

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Pre Bake:

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Post Bake:

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CHOMP CHOMP CHOMP!

Baked Potato with “Cheesey” Sauce

OK start boiling some water in a double boiler. You can bake your potatoes a day early if you like. I did mine in the morning and ate it that night. I’m bad at baking potatoes so maybe you should google it if you don’t already know how. I had it in at 375° for an hour and it still was not done!

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Here is what you’ll need for the sauce: 

1 head cauliflower

1/3 c vegan butter

1/3 c ap flour

2.5c  unsweetened non dairy milk (I use almond)

1/4 c lemon juice

2/3 c nutritional yeast

1 T miso paste

2 t mustard

3-4 cloves of garlic finely chopped

1/2 t salt

1/2 t pepper

* I didn’t know what miso paste was before I was vegan so if you don’t know if comes in a tub like this. There is brown, red, and yellow. i’m not sure of the difference. This along with nutritional yeast my be hard to find but they have miso and nutritional yeast at Whole Foods and Sprouts for sure. 

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What to do:

Start by chopping your cauliflower into fairly small pieces and then steam it in a double boiler.

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For the Sauce:

In a hot pot add the “butter” and whisk in the flour to make a rue

Then add all other ingredients and whisk together. When the cauliflower is very soft, add it to the sauce.

Pour it over a potato and pile on a side salad. The key to healthy eating is variety so get a salad that has something more than romaine lettuce.

Salad:

Mixed greens

Carrot shavings (I just used a peeler)

golden raisins

tomato

a pinch of salt

a little cranberry sauce instead of dressing!

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CHOMP CHOMP CHOMP!

So, Vegan, what do you eat?!

If you’re vegan or even vegetarian,you’re no stranger to the question, “So what do you eat?”

A lot of being a passionate vegan is about finding new recipes, making hyper fancy vegan versions of your old favorites, and impressing your non vegan friends and family with food that isn’t gross (as they were probably expecting it to be).

While I’m into all of that too, it’s not a daily goal. Let’s talk about what we eat on a Monday evening when we’re too tired to go to the store or whip up some homemade biscuits  and gravy. We’re people too dammit and that means sometimes we just don’t feel like cooking, although we’d like to think our endless vegan energy never fails us at dinner time, it occasional does.

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So here is an easy go to for me. What’s your “I don’t want to cook” meal?

Sandwich!

Bread

lettuces

cilantro

tofu

mustard

cranberry sauce

pickle

tomato

truffle salt

 

Cranberry sauce my new favorite thing! I use it as a spread on sandwiches and as salad dressing!

ImageI LOVE cilantro on a sandwich. And on pretty much anything else.

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Don’t forget the potato chips and just remember vegan is not synonymous with healthy although the do often overlap.

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CHOMP CHOMP CHOMP!

* I know you don’t need pictures of how to assemble a sandwich, but what would a food blog be without pictures!

4th of July Red and White Cauliflower Bake

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Ok I only said it was a 4th of July dish because it’s red and white…but there is no blue so I guess it’s really just any day food.

I LOVE this dish from Vegan Yum Yum. I don’t think it’s on her website but it’s in her cookbook. I could eat the whole thing, just give me two days. It takes a bit of time so be prepared and it’s not best to make on a super hot day unless your AC works (mine was broken and the day I decided to make this it was 104° outside).

Start by chopping and steaming your cauliflower. 4 cups and preheat oven to 400° Also you need bread crumbs or just bread.

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Simple Marinara 
1 tbsp vegan margarine or olive oil
2 tsp dried Italian herbs 
2 to 4 cloves garlic, crushed
1 can petite diced tomatoes
1/2 vegetable stock cube or 1/2 tsp salt

Honestly on this very hot day I just used up the half full jar of marinara in my fridge so no pictures.

Heat margarine or oil in a sauté pan over medium heat. Once hot, add the herbs and sauté for a minute or two, being careful not to burn them. Add garlic and sauté for 30 seconds. Add tomatoes and stock or salt. Simmer until the sauce is the consistency you like, about 10 minutes. Since the sauce is going on top of the bake, you might want to cook it a bit longer than you usually would so it is not watery. A thicker sauce works best.

Herbed Tofu Ricotta 
400g packet of firm tofu, well pressed and crumbled
1/2 tsp salt
2 tsp dried basil
1 tsp dried rosemary
1 tsp dried marjoram
1 tbsp lemon juice
1-2 tbsp nutritional yeast 
1 tbsp olive oil (optional)
fresh cracked black pepper, to taste
2 tbsp cornstarch mixed with 2 tbsp water

 Mix all the ingredients together. This mixture can be made in advance and stored in the refrigerator. If making in advance leave the cornstarch and water mixture out until ready to assemble in the bake.

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I know this is a totally gross picture but trust me here. 

White Sauce
1/4 cup vegan margarine
1/4 cup all purpose flour
1 tbsp tahini
1 tbsp lemon juice
1 tsp mustard
2 tbsp nutritional yeast
1 cup soy milk
1/2 tsp salt
fresh cracked black pepper, to taste
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Whisk the margarine in a saucepan over medium-low heat until melted. Add the flour and whisk into a paste. Add the tahini, mustard and nutritional yeast and whisk well. Slowly add the soy milk, whisking well to make a smooth sauce. Add salt and pepper and whisk over medium-high heat until mixture is thickened.

Place the tofu ricotta in a 1.5 litre casserole/baking dish – shallow and long works better than deep and narrow. Press it down to make an even layer. 3. Mix the cauliflower into the white sauce, coating well. Spread it over the tofu in an even layer. Add the Marinara Sauce on top of the cauliflower, top with bread crumbs and bake for 20 to 25 mins until bubbly and brown. I didn’t have bread crums so i just tore up 2 slices of bread and tossed them on top!Image

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CHOMP CHOMP CHOMP

Mexican Grandmother approved tamales

This was my first attempt at making tamales. So were bigger than others, some fell apart (but I still ate them), all were delicious.

you should definitely get your corn husky ready before you begin since they take like an hour or two to soften up. I boiled them in water for like 15 minutes then let then turned off the heat and let them soak. Instead of lard, for the masa I used coconut oil so it’s still fatty but it’s fatty without an animal and that’s always better *cough* grandma *cough*.

*I had to borrow a tamle steaming pot from my grandma. You just need to have a double boiler that you can stand the tamles up in, not lay them down.TAMALE POT

Masa: ​I just followed the recipie on my bag of masa so you should do whatever you bag says.

Masa

coconut oil

water

lime
Filling: 

Lentels from Trader Joes (in a package)

A yam and or sweet potato…I think I bought both because sometimes it’s confusing to tell them apart, ok?!

Zucchini

Salt- to taste

pepper- to taste

Garlic powder- to tatse

Onion Powder to taste
*Let it be noted that I used what you see in the pictures and I made way too much filling so maybe omit a zucchini and a yam

just dice and cook it all up in a pan and when it’s soft it’s ready. Add the yams/ sweet potatoes first to your pan and after like 5-7 minutes add the zucchini since they cook faster.

Ok Here we go:

  • Boil corn husks for like 20 minutes and then turn off the heat and let them soak for 90 minutes…ish.
  •  The filling: yams/sweet potatoes, zucchini, and lentils (I used prepackaged from Trader Joe’s)
  •  Yams/ sweet potatoes. Just use two. Peel, cut in half down the length, halves lengthwise a few times, cut across to dice.
  •  Cut in half lengthwise, cut lengthwise a few more times then across to dice.
  •  Masa, salt, garlic powder, onion powder, lime, coconut oi
 
  •  Masa spread in corn husk
  •  Add the filling
  •  Fold in half like a taco, press masa together
  •  Tuck left side husk to the right side
  • Tucking left side huck to the right
  •  Then fold the right side over to the left
  •  Tuck the bottom under
  •  The inside

  • CHOMP CHOMP CHOMP

Asian Noodles- is that P.C.?

I make this all the time cuz it’s super easy and super fast. You can pretty much throw in any veggie and it will work. Bok choy, kale, carrots, zucchini, spinach, you know…whatever, even beans! Adding beans in here takes me to a happy place. Pinto is my bean of choice.

Everything you will need, but don’t use blurry vegetables

Everything you’ll need for the sauce but you don’t really need salt, I’m a dum dum. The amino Acids add a lot of salt flavor

Cut your veggies into sticks. Zucchini, carrots, green onions, and garlic. I looove garlic so. You can add whatever you like. I usually don’t add zucchini but it was in the fridge and why the hell not, right?

Add the chopped garlic and some garlic powder in there too, oh and more garlic.2T Liquid Aminos

1.5T vegan worcestershire sauce and sesame oil

Add about half the sauce to cook with the veggies then add the rest after you add the noodles and kale.

CHOMP CHOMP CHOMP

Beet Pizza! Yumm..I swear!

This is my favorite thing to eat. Some times it’s all I eat. This recipe is enough for two pizzas. Invite some buddies over and have at it! Just time time for Vegan Pizza Day on Saturday the 29th! https://www.facebook.com/VeganPizzas If you live in LA check this out https://www.facebook.com/events/492072657528953/

Let’s get started…

preheat your oven to 450°

Pesto: 2C walnuts

1 1/2C packed basil

1/3C+ 1 1/2 T extra virgin olive oil

1/4t + 1/8 t garlic powered

1/2t + 1/8t salt 6ish gloves of garlic (I love garlic so adjust accordingly)

6 shakes of pepper

Pizza: Any pizza dough. I used Trader Joe’s this time around.

3 yams

2 packs of Trader Joe’s cooked beets or like 3 big fresh beets

A medium red onion A little Daiya and a little meatless pepperoni (optional)

OK here we go:

  • If you’re using fresh beets peel and slice them first, they’ll take longer than the yams to roast.
 
  •  Sliced into rounds then halved. Tossed with olive oil, salt, pepper, and garlic powered…just enough to coat all the yams. I tend to put a tad extra olive oi. Roast at 400 degrees for 15-20 minutes
  •  These are pre-peeled beets from Trader Joe’s, If you use fresh beets make sure peeling and slicing is done 1st so you can throw them in the oven while you peel and chop your yams.
  • You can cut the rounds in half if you like, it’s your pizza, do what you want.  After the yams have cooked 15-20 minutes, throw these in the same pan, add a little more oil, salt, pepper, and garlic powder and toss it like it’s hot. Bake another 25-ish minutes I like to put them in a little long so the edges start to caramelize. Just keep checking.
  • My Trader Joe’s dough had to rise for 20 minutes so now-ish is a good time to set that out to rise. You can use any dough. If you’re in San Francisco Patxi’s dough is mega good and Arizmendi dough is also awesome.
  •  I found it was easier to blend the pesto if I put the walnuts in the magic bullet first (if you have a food processor it will work a million time better than my magic bullet)
  • This pesto will be the death of me. I LOVE it but eating it everyday for a week is probably not the best thing right before bathing suit season (not like I like the beach or swimming…) Put all your ingredients in a food processor. I have a magic bullet and it works ok but a food processor makes this so much easier so you don’t have to shack it around and scrape down the sides a million times. * If you only want to make one pizza this pesto is also amazing with the left over veggies mixed into pasta. I know people over use the word amazing but it’s AMAZING.
  • These are optional. I can’t function on too much Daiya so I lightly sprinkle instead of coating the pizza like you might usually do any other pizza.  Here are some optional toppings, do what you want, man. Soyrizo also works wonders on a pizza as does Upton’s Naturals if you can find it. It’s easier to find in the Bay Area.
  •  So once your dough has done it’s thang, spread on your pesto and toppings and bake it until the crust has a nice golden brown color
  • CHOMP CHOMP CHOMP