Saturday, January 31, 2015

Ooey Goey Yum Pizza

I found this recipe on a site called "it doesn't taste like chicken" This pizza is incredibly good. Next time I need to wait for it to cool a bit so I don't burn my mouth again.

1/2 of a Medium Onion
2 Cloves of Garlic
2 Cups of Mushrooms mixed or all one kind
1 Tablespoons of Olive Oil
1/2 teaspoon Salt
Several Grinds of Pepper
1/2 teaspoon Dried or Fresh Thyme, and more for garnish
1 Tablespoon Vegan Butter (or more Olive Oil)
1 Tablespoon All Purpose Flour
1 Can of Coconut Milk (Not lite!) a little over 1 1/2 Cups
1/2 of a Cube of Vegetable Bouillon, or 1 1/2 teaspoons  Vegetable Broth Powder (Not liquid broth!)
2 teaspoons Lemon Juice
A Few Grates of Lemon Zest
Pizza dough
Heat your oven to 425F. Chop up your onion, garlic, and mushrooms. Sauté the onion in 1 tablespoon of olive oil. When they start looking golden, add the mushrooms and garlic. Season with salt, pepper and thyme.
Sauté until everything is almost cooked, but not completely. They will finish cooking in the oven. Dump the mushrooms out into a bowl, and set aside. 
  So in the same  pan, add a 1 tablespoons of vegan butter or olive oil, and your flour. You are making a roux. Whisk it together, this will form a paste, and let that paste cook for about a minute, but do not burn!
Pour the can of coconut milk in the pan. Whisk it all up so the roux is evenly mixed in. Add the lemon juice, the vegetable bouillon. Let it thicken and cook down.
While the sauce is thickening, shape your pizza dough. Sprinkle the counter and dough with a bit of flour so that it isn’t sticky, and just stretch and pull and squish until you get a nice pizza shape. Now put on a lightly greased pan.
Your sauce should be ready now. To test, it should leave a nice thick coat on the back of the spoon. If it doesn’t seem to be getting thick, whisk in another tablespoon of flour, and cook longer, if your sauce gets too thick, whisk in a bit of water.
When your sauce tastes awesome and is the right consistency, spread your onion and mushroom mixture on the pizza. Then pour your sauce on top of all of that. Garnish with lemon zest and more thyme.
Right about now, you may feel that you have made a horrible mess and ended up with soup pizza. Don’t worry! It will be awesome when it comes out of the oven. So, put that pizza in the oven. Bake for 15 to 20 minutes, until it looks golden and delicious.
The coconut sauce needs to set and thicken, so it doesn’t slide off the pizza. So let it rest for 10 minutes.

Saturday, January 17, 2015

Spinach Wrap

OH WOW the dressing is absolutely amazing. These wraps are stuffed with veggies and very satisfying Yum Yum Yum
For the dressing:
  • ¼ cup hoisin sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • roasted sesame seeds (optional)
For the wraps:
  • 1 tablespoon extra virgin olive oil
  • ½ container extra firm tofu; drained, rinsed, pressed with paper towels and sliced into 1-inch thick slices
  • 2 large sized whole wheat soft tortillas
  • 1 carrot, peeled and julienned
  • 1 cucumber, julienned
  • ½ red bell pepper, thinly sliced
  • red cabbage , thinly sliced
  • 3 cups fresh spinach leaves
  • 2 cups alfalfa sprouts
  • Sriracha sauce (optional)
For the dressing:
  1. Using a small bowl, whisk together the hoisin sauce, honey and sesame oil. Taste and adjust ingredients as needed. Sprinkle on some sesame seeds and set aside.
For the wraps:
  1. Using a large pan, heat the olive oil over medium-high heat. Add the tofu slices and cook on each side until nicely browned and crispy, for about 5 minutes on each side. Remove from pan and slice into strips.
  2. Working with your whole wheat tortilla on a clean, flat surface (you can also warm up your tortilla if preferred) lay in the tofu strips and all of the cut veggies, starting with the carrots, cucumbers, red bell pepper strips and red cabbage. Next, lay the spinach on top and add the alfalfa sprouts on the side. Add the dressing on top and roll the tortilla closed, starting from one end and rolling to the other end. Slice and serve with extra dressing on the side and sriracha sauce for a kick.

Monday, January 12, 2015

Carrot Fries - oh my

I served these with some veganaise mixed with a bit of lemon juice. Delish!!!!  Try to cut them the same length so they cook evenly.
Bake them as long as possible, but don't burn them.

  • 3 Large Carrots
  • 1 Tablespoon Olive Oil
  • ½ teaspoon Chili Powder
  • 1 teaspoon Thyme
  • ½ teaspoon Salt
  • Couple Grinds of Pepper
  1. Preheat oven to 400F (200C).
  2. Peel and chop your carrot in to fry like shapes.
  3. Put the carrot fries in a big bowl and add the olive oil and your spices, and then stir or toss to coat, making sure each fry is evenly coated in the oil spice mix.
  4. Dump the fries onto a baking dish and arrange them so they all fit without any of the fries overlapping. It's best if they aren't touching each other too so there is lots of air around each fry to help get them crispy.
  5. Bake for 30-40 minutes, taking them out every now and then to flip. They are done when the edges are brown.