This pizza is AMAZING..spectacular...delectable...but you have to like sweet pizza! Luckily I do! This is a little different for me, because I'm not a tofu fan BUT since it is cut up for small it is very do-able for me. Truthfully, I would miss it if it weren't on the pizza. One more thing...this pizza is a little more work than most, BUT it is well worth it! And while you are making the caramelized red pepper jam, I would go ahead and double it. I like a little more jam on the pizza than what it calls for and the leftovers are delicious on toast or anything!!!
caramelized red pepper jam (recipe below, doubled if you choose)
vegan feta (recipe below)
handful of sundried tomatoes, sliced in half
2 good handfuls of baby spinach
1/4 red onion
1/2-3/4 cup tomato puree
2 tablespoons vegan pesto, or 2 tablespoons fresh / 2 teaspoons dried basil
1-2 garlic cloves
salt & pepper
olive oil
fav pizza dough (tip - infuse olive oil in recipe with a few cloves of garlic, this adds great flavor)
RED PEPPER JAM:
2 large red bell peppers/capsicums, sliced thinly
1 red onion, sliced thinly
2 cloves garlic
1-2 tablespoons sugar
2-3 teaspoons red wine vinegar
1 tablespoon water
VEGAN FETA:
8 oz firm tofu (regular or herbed)
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
ground black pepper
Directions:
1. Roll out dough, sprinkle on some olive oil and fresh minced garlic. Leave for one hour if you have time.
2. Mix tomato puree with garlic and basil or pesto. Spread on base and add the red pepper jam and vegan feta (or, if you like the feta really sharp, add it when it comes out of the oven). Bake about 15 min at 400F.
3. Wilt spinach in a fry pan with a little olive oil.
4. When pizza is cooked and ready to serve, add the spinach and dollops of the jam. Enjoy!
RED PEPPER JAM DIRECTIONS:
1. Roast capsicums and onion at about 350F for 15-20 min or until onion is golden.
2. Once roasted, add to a med saucepan along with garlic, water and sugar, cook for 5-10 min so sugar melts and caramelizes and reduces a little. Add vinegar, salt and pepper to taste and cook another 5-10 min. Let cool.
This jam is also great with Tofutti cream cheese and crackers.
VEGAN FETA DIRECTIONS:
Cut tofu into 1/4 inch chunks and place into a large bowl. Combine remaining ingredients in a smaller bowl and whisk until well blended. Pour over the tofu chunks and toss until evenly coated. Cover and allow to marinate in the fridge for at least an hour.
VegWeb.com
Thursday, July 31, 2008
4 Bean Relish
There is a reason that this is called a relish...it is sweet and savory all at the same time. That is the part that I like the most because it isn't something you expect when you see beans. When I serve this people can't get enough... I know that I can't! You can find the peppadew peppers generally in the bulk olive/antipasta bar at your local Whole Foods or equivalent.
Ingredients
1/3 cup red wine vinegar
4 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly cracked black pepper
1/4 cup scallions, sliced
3/4 cup red onions, finely diced
1/4 cup peppadew peppers (sweet red peppers) , finely diced
1/2 teaspoon sea salt
3 tablespoons honey
1 (12-ounce) can white beans, drained
1 (12-ounce) can chick peas, garbanzo beans, drained
1 (12-ounce) can pinto beans, drained
1 (12-ounce) can black beans, drained
Directions
Mix all ingredients together and let sit in the refrigerator for at
least 1 hour for the flavors to mary. Mix thoroughly before you serve.
Food Network.com
Spicy Ethiopian Lentil Stew
Who knew that Ethiopians ate so well.. This stuff is delicious and it makes a large pot. Don't be deterred by the spices. I generally go to Whole Foods bulk spice section and get only what I need for cents.
1 cup dried red lentils
1 onion, chopped
1-3 cloves garlic, minced
1 small can tomato paste
2 cups vegetable broth or water
1 Tablespoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon Garam Masala
1 tablespoon berbere OR an additional 1 tablespoon paprika OR 1 tablespoon cayenne pepper
sea salt to taste
ground black pepper to taste
oil for frying
Directions:
1. Soak lentils for at least an hour in water
2. Drain and rinse and set aside
3. Saute onions and garlic in oil until golden
4. Add broth or water
5. Add spices and tomato paste
6. When gently boiling, add lentils
7. Turn down heat and simmer until lentils are tender and it's a thick stew, adding more liquid if needed.
8. Serve with rice, Injera bread or pita bread
VegWeb.com
1 cup dried red lentils
1 onion, chopped
1-3 cloves garlic, minced
1 small can tomato paste
2 cups vegetable broth or water
1 Tablespoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon Garam Masala
1 tablespoon berbere OR an additional 1 tablespoon paprika OR 1 tablespoon cayenne pepper
sea salt to taste
ground black pepper to taste
oil for frying
Directions:
1. Soak lentils for at least an hour in water
2. Drain and rinse and set aside
3. Saute onions and garlic in oil until golden
4. Add broth or water
5. Add spices and tomato paste
6. When gently boiling, add lentils
7. Turn down heat and simmer until lentils are tender and it's a thick stew, adding more liquid if needed.
8. Serve with rice, Injera bread or pita bread
VegWeb.com
General Megan..I MEAN Taos...Veggies
So...I am the weird Vegan who isn't that huge a fan of tofu. Sure..you could fry up some tofu and it would be General Megan's TOFU, but that isn't how I roll... Feel free to adapt this to your liking considering that is what I did. This is DELICIOUS by the way.. The best recipe that I have found yet. I would strongly suggest DOUBLING the sauce, but the recipe is written to reflect a regular amount of it. Serve this over basmati rice (see August posting).
General Tao's Tofu
3/4 cup cornstarch
3 chopped green onions
1 Tablespoon minced ginger
2 Tablespoosn minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
1 red bell pepper, cut into bite size chunks
1 yellow bell pepper, cut into bite size chunks
1+ cup of snow peas
at least 2 portobello mushrooms, cut into bite size chunks
Steamed broccoli (optional)
Directions:
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, red and yellow pepper, portobello mushrooms, and snow peas. Cook for about 5 minutes. Add vegetable stock, soy sauce, sugar, red pepper, and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.
Serve immediately with steamed broccoli over your rice. Steamed broccoli goes very well with this.
Serves: 4
Preparation time: 30 Minutes
Adapted from VegWeb.com
General Tao's Tofu
3/4 cup cornstarch
3 chopped green onions
1 Tablespoon minced ginger
2 Tablespoosn minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
1 red bell pepper, cut into bite size chunks
1 yellow bell pepper, cut into bite size chunks
1+ cup of snow peas
at least 2 portobello mushrooms, cut into bite size chunks
Steamed broccoli (optional)
Directions:
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, red and yellow pepper, portobello mushrooms, and snow peas. Cook for about 5 minutes. Add vegetable stock, soy sauce, sugar, red pepper, and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well.
Serve immediately with steamed broccoli over your rice. Steamed broccoli goes very well with this.
Serves: 4
Preparation time: 30 Minutes
Adapted from VegWeb.com
SPICY Mexican Soup
I think that I've mentioned before just how much I love SPICY thing...and this satisfies that craving. This is actually the Weight Watchers Zero Point Mexican Soup believe it or not! I love things that make tons for me to freeze, and this is one of those dishes. Eating this soup makes me sweat...so that means it is GOOD! Add more of the vegetable amounts if you want...there is nothing specific about the quantities.
Spicy Mexican Soup
6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
6 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1 poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced
1 red onion chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water (they are jarred)
2+ tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! Adapt amount to what you can handle. 2 1/2 TBSP works for me
Salt to taste
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped
Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.
Spicy Mexican Soup
6 cups vegetable broth (I used 6 cups water and Better Than Bouillon)
14 ounces canned diced tomato, Mexican-style preferred
2 cups fresh green beans (start with 8 ounces, then trim and snap into bite-size pieces)
6 cloves garlic, minced
2 small zucchini (about 8 ounces before trimming)
1 cup tomatillo, cubed (start with about 4 ounces or 2 medium tomatillos)
1 poblano chili pepper, chopped
1 medium jalapeño, membranes and seeds removed, minced
1 red onion chopped
1 green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano (I used 1/2 teaspoon dried oregano)
2 roasted red peppers packed in water (they are jarred)
2+ tablespoon chipotle peppers in adobo sauce (these are found in small cans in the 'Mexican' section and boy, and be careful, they are hot!!!! Adapt amount to what you can handle. 2 1/2 TBSP works for me
Salt to taste
2 tablespoons lime juice (from 2 limes)
1/2 cup fresh cilantro, chopped
Heat a large pot or Dutch oven on MEDIUM HIGH. Add the vegetables and spices (canned tomatoes through as oregano) as they're prepped. Add the broth when it's ready. Whiz the red peppers and chipotle pepper in a mini food processor and stir in. (I love mine that came with an immersion blender. Could you skip this step? Yes but do make sure to mash the chipotle pepper to distribute as finely as possible throughout the soup.) Cover and bring to a boil. (Because I used boiling water, the soup was just starting to boil when I added the last ingredients.) Once at a boil, partly uncover the soup, reduce the heat to maintain a slow simmer and simmer for about 10 minutes. Stir in salt, lime juice and cilantro. Serve immediately.
Chana Masala Goodness
I love Indian food, and this is one of my favorites... The beauty of this dish is that it makes a lot and it is super simple. It can feed that Army bus that breaks down in front of your house by coincidence, the Partridge family, or give a single girl like me lots to freeze for later. It takes about 2 hours to prepare, so be ready for that... Completely worth it! Make sure that if you use dried beans that you soak them overnight Honestly, I will often still boil them for at least an hour before I make this dish.
Chana Masala
6 tablespoons extra virgin olive oil
1 1/2 tablespoon coriander powder
1 1/2 tablespoon cumin powder
1/2 teaspoon cinnamon
1 tablespoon curry powder
1 jalapeño, diced
4 tablespoons ginger, freshly grated
8 cloves garlic
1 large onion
1 lb soaked chickpeas (overnight)
4 cups water or veggie stock (or veggie cube), more water if needed
1 28 oz can crushed or diced tomatoes
salt/pepper to taste, cilantro for a garnish (about 1 cup), diced red onion for garnish
juice of one lemon just before serving
Directions:
In a wok or large, cold pan place oil, spices, garlic, onions, jalapeño and ginger. Slowly bring up to a medium temperature. You can add a bit of water or stock until the onions are translucent. Add the Chickpeas, stock or water (and more water as needed) and tomatoes and turn the heat to about medium, cover and cook for about 75 minutes or so, and then drop the heat back to low. Let the flavors combine for a while. If the mixture looks too dry add some water or stock. Just before serving taste and adjust seasonings, stir in the cilantro and lemon juice. Serve over basmati rice.
VegWeb.com
Chana Masala
6 tablespoons extra virgin olive oil
1 1/2 tablespoon coriander powder
1 1/2 tablespoon cumin powder
1/2 teaspoon cinnamon
1 tablespoon curry powder
1 jalapeño, diced
4 tablespoons ginger, freshly grated
8 cloves garlic
1 large onion
1 lb soaked chickpeas (overnight)
4 cups water or veggie stock (or veggie cube), more water if needed
1 28 oz can crushed or diced tomatoes
salt/pepper to taste, cilantro for a garnish (about 1 cup), diced red onion for garnish
juice of one lemon just before serving
Directions:
In a wok or large, cold pan place oil, spices, garlic, onions, jalapeño and ginger. Slowly bring up to a medium temperature. You can add a bit of water or stock until the onions are translucent. Add the Chickpeas, stock or water (and more water as needed) and tomatoes and turn the heat to about medium, cover and cook for about 75 minutes or so, and then drop the heat back to low. Let the flavors combine for a while. If the mixture looks too dry add some water or stock. Just before serving taste and adjust seasonings, stir in the cilantro and lemon juice. Serve over basmati rice.
VegWeb.com
Mmm.... Eggplant Dip
I tried this recipe out for the first time this week and have been craving it straight ever since. Im thinking that the possibilities for this "dip" are endless... On sandwiches, chips, veggies, sraight into your mouth...anything. I served it as an appetizer with crackers, but it also doubled as the base to a rockin' garlic and mushroom pizza I made the same night. It couldn't be easier or healthier! Also, warning to those who aren't hot fans...the 1tsp of red chili makes it spicy. I like it super spicy, so I added a heaping teaspoon which was enough for even me!
1 lb. eggplant, cut into large cubes
2 large red peppers
1 red onion
1/3 cup olive oil
6 cloves garlic, chopped (Im a garlic fan, but feel free to adapt to your liking)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon dried chili flakes (or more... see above)
toasted pita bread or crackers, for serving
Directions:
Preheat oven to 450 degrees.
Prepare your vegetables (eggplant, red pepper, onion). All the pieces should be approximately the same size.
Whisk together your dressing of olive oil, black pepper, chili flakes, salt, and chopped garlic. Pour over the vegetables and coat well.
Turn out onto a large baking sheet. Put into preheated oven. Roast for about 35 minutes or until tender and slightly brown, turning about every 15 minutes.
Remove vegetables from oven and allow to cool. Process the vegetables (in batches if necessary) in a food processor or blender to a coarse puree.
Transfer to a serving bowl and season to taste with additional pepper, chili flakes, and/or salt.
The Best Chocolate Chip Cookie Ever Made
I know...I know... hard to believe. You are going to need to trust me on this one. This recipe is by far the most incredible chocolate chip cookie that I have ever eaten...vegan or non-vegan. Make it for your carnivorous friends and not only will they laud you as the baker extraordinare, but they will never believe it's vegan!
Chocolate Chip Cookie Love
3/4 cup raw sugar
3/4 cup brown sugar
3/4 cup vegan margarine
1 teaspoon vanilla
2/3 cup applesauce
2 heaping tablespoons of peanut butter
2 1/4 cups baking flour
1 teaspoon baking soda
1 teaspoon salt
1-12oz bag vegan semi-sweet chocolate chips
1 cup pecan pieces or halves
Directions:
Heat oven to 375 Fahrenheit.
Beat sugars, margarine, vanilla, peanut butter, and applesauce together in a large bowl.
Stir in flour, baking soda, and salt..
Stir in chocolate chips and pecans.
Drop by rounded teaspoonfuls onto a cookie sheet. Bake for 10-15 minutes, or until light brown.
Cool, enjoy, and try not to eat them all....
*The base of this recipe was from VegWeb.com and then adapted
Chocolate Chip Cookie Love
3/4 cup raw sugar
3/4 cup brown sugar
3/4 cup vegan margarine
1 teaspoon vanilla
2/3 cup applesauce
2 heaping tablespoons of peanut butter
2 1/4 cups baking flour
1 teaspoon baking soda
1 teaspoon salt
1-12oz bag vegan semi-sweet chocolate chips
1 cup pecan pieces or halves
Directions:
Heat oven to 375 Fahrenheit.
Beat sugars, margarine, vanilla, peanut butter, and applesauce together in a large bowl.
Stir in flour, baking soda, and salt..
Stir in chocolate chips and pecans.
Drop by rounded teaspoonfuls onto a cookie sheet. Bake for 10-15 minutes, or until light brown.
Cool, enjoy, and try not to eat them all....
*The base of this recipe was from VegWeb.com and then adapted
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