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.

Recipe:

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.

 

 

 

Spinach Wrap

OH WOW the dressing is absolutely amazing. These wraps are stuffed with veggies and very satisfying Yum Yum Yum

 

 

 

 

Ingredients

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)

Instructions

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.

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.

Ingredients

• 3 Large Carrots
• 1 Tablespoon Olive Oil
• ½ teaspoon Chili Powder
• 1 teaspoon Thyme
• ½ teaspoon Salt
• Couple Grinds of Pepper

Instructions

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.

 

Tofu Dressing

I love this salad dressing. Works great as a dip with fried tofu too.

1 tbsp. peanut butter
3 tbsp. balsamic vinegar
1 tbsp. lemon juice
12oz soft tofu
3 tbsp. maple syrup
2 cloves garlic
1 tbsp. Dijon mustard
Blend well. I added some tamari and a bit of soy milk to thin it out.

Peanut Butter Balls

 



 

You can never go wrong mixing chocolate and peanut butter!!

From "Oh She Glows"

Ingredients:

• 1 cup 100% natural peanut butter (smooth or crunchy)
• 3.5-4 tablespoons pure maple syrup, to taste
• 2 tablespoons coconut flour
• 1/4 tsp fine grain sea salt, to taste
• 6 tablespoons gluten-free rice crisp cereal
• 3/4 cup dark chocolate chips
• 1/2 tablespoon coconut oil

Directions:

1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
2. Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.
3. Add salt to taste and stir in the cereal.
4. Shape into small balls (I made about 17).
5. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
6. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.
7. Place balls in the freezer for around 6-8 minutes until mostly firm.
8. Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a "sophisticated" design like the baking diva you are.

ASIAN TOFU

This recipe is SO GOOD!!!

• 1¾ pounds firm organic tofu
• 1 tablespoon extra virgin olive oil
• cornstarch to dust the tofu
• 3 tbsp vegan butter
• 3 tbsp vegetable broth
• 12 small shallots (12 ounces) thinly sliced
• 1 tsp crushed red pepper
• 1 garlic clove, crushed
• 3 tbsp chopped fresh ginger
• 6 tbsp soy sauce (you can combine sweet & light or just go for the traditional)
• 1/2 tsp sesame oil
• 2 tbsp maple syrup
• Fresh ground black pepper
• green onion, sliced

Instructions

1. Heat the olive oil in a large non-stick pan. Cut the tofu into large cubes, about 1 x 1 inch. Toss them in some cornstarch and shake off excess, then add to the hot oil. Saute them in batches until they are golden all over and have a thin crust. As they are cooked, transfer them onto paper towels.
2. Remove the oil from pan and melt the butter and 3 tablespoons vegetable broth. Add the shallots, chiles, garlic and ginger. Saute on low to medium heat for about 10 minutes, stirring occasionally until the ingredients are soft. Next, add the soy sauce, sesame oil, syrup and fresh ground black pepper and stir.
3. Add the tofu to warm it up in the sauce for about a minute. Finally, stir in the green onions.
4. I served it with rice noodles and stir fried veggys.

Dinner - tofu, rice and yum

This has to be the best tofu I have had. Marinade it the night before. I got this recipe from Fitness Blender WOW and thanks.

6 oz tofu
1/2 cup sliced onions
1 tbsp. olive oil
1/2 tbsp. minced garlic
1 tbsp. lemon juice and lemon zest

Marinade the tofu (cut in cubes) in this mixture over night.

1 cup cooked rice
1 cup steamed broccoli
salt and pepper to taste

Sauté tofu when a bit brown add rice. Cook for a little while then add the steamed broccoli. Add a little  tamari if you want for an extra flavour boost. Yum Yum