Out of all the things I miss about not being able to eat gluten, tomatoes and cheese, is pizza. After all, how could it possibly in my wildest dreams be possible to enjoy a beautiful, soft yet firm pizza crust smothered in sauce, veggies and cheese....
Guess what? It's possible. No, I'm not lying to you. Don't believe me? Try it and see!
I posted a recipe for a pizza crust not that long ago, but I promise that this one is even better. It doesn't even contain any flour. It can be made to be vegan, or it can be covered with meat. Looking for a vegan, tomato free sauce? Try my Presto It's Dairy-Free Pesto, it's sure to please.
Ingredients:
2.5 Cups cooked rice*
2 Eggs(or egg replacement like ground flax seed in water)
2 tbsp Nutritional Yeast
1 tsp Sesame Oil
Spices(garlic powder, pepper, salt, oregano, basil, ect)**
1-4 tsp water
Add all ingredients except for the water to a large bowl. Stir together with a wooden spoon(or your hands) until everything is well mixed. You may need to add a few tsp of water so that the rice sticks together well.
Line your pan or pizza pan with parchment paper. Spread half the rice mixture onto the paper until it is the desired thickness. This will not rise or fall, whatever thickness it is now is the thickness of your pizza crust.
Bake in the oven on 350 for 15 minutes then gently flip the crust over so the other side can cook. Bake for another 10 to 15 minutes until the crust is firm. If you want a crispy crust, bake for another 5 to 10 minutes.
Remove from the oven and top with your choice of sauce, veggies and cheese. Bake until veggies are tender and cheese is melted and enjoy!
Sauce Ideas: Tomato sauce, olive oil, pesto, make a sauce from boiled carrots, squash or pumpkin(put cooked ingredients in food processor or mash with a fork, add spices, garlic and a few cooked cranberries go really well!), Garlic butter, cream cheese...
Topping Ideas: Mushrooms, spinach, red pepper, onion, olives, shaved carrot, broccoli, zucchini, sprinkle of sunflower seeds, meat(chicken, beef, pepperoni, bacon, ham), pineapple...
Cheese Ideas: Authentic Feta(goats cheese), soy cheese, nutritional yeast, mozzarella, marble cheese, Swiss, Parmesan
*Any kind of rice can be used for this, although I haven't tried it with wild rice. Cook your rice with a little extra water to help the crust stick together.
**A little bit of spice goes a long way with this. You don't want all the flavor in the crust to overwhelm the taste of the pizza!
Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts
Friday, December 9, 2011
Presto It's Dairy-Free Pesto
In my recent months of trying to heal my body I have had to be REALLY creative in the kitchen. When all of a sudden you are given a long list of foods that are harming you(and you happen to love all of these foods), it can feel like you're meals have become limited to rice and veggies.
So here is a recipe that can spice up your rice. Kick your tomato-free pizza up a few notches. Make your taste buds SING!
With that being said, I am pleased to wave my magic wand and present to you PRESTO! IT'S DAIRY FREE PESTO!
If you've never had pesto before, it's a beautiful sauce made from basil, nuts, olive oil, garlic and Parmesan cheese. With this recipe we're going to make it vegan by using Nutritional Yeast, but feel free to use Parmesan instead!
Ingredients:
6-10 Fresh Basil leaves
1/4 Cup freshly chopped Parsley
4-6 cloves of garlic
1/4 Cup Almonds(unsalted and out of shell)
1/4 Cup Sunflower seeds(unsalted and out of shell)
3 TBSP Extra Virgin Olive Oil
1 TBSP Nutritional Yeast
Water
Salt
Add your almonds and sunflower seeds to a blender(or food processor or magic bullet) with enough water to cover them. Blend until smooth. Add your garlic, nutritional yeast, basil, parsley, olive oil and salt. Blend until the herbs are mixed and the sauce is smooth.
And Presto! You have pesto!
On a side note, you can add onion, oregano, pepper, or other spices to this mix. If you want it really garlic-y, use 6 cloves, if you want it less use 4 or even 3. If you want a strong basil flavor, use 6, less, well you get the idea ;)
Enjoy this beautiful pesto on pizza, pasta, meat, fish, or to spice up salads, garlic breads, sandwiches...the possibilities are endless. Go with the flow and see what happens!
So here is a recipe that can spice up your rice. Kick your tomato-free pizza up a few notches. Make your taste buds SING!
With that being said, I am pleased to wave my magic wand and present to you PRESTO! IT'S DAIRY FREE PESTO!
If you've never had pesto before, it's a beautiful sauce made from basil, nuts, olive oil, garlic and Parmesan cheese. With this recipe we're going to make it vegan by using Nutritional Yeast, but feel free to use Parmesan instead!
Ingredients:
6-10 Fresh Basil leaves
1/4 Cup freshly chopped Parsley
4-6 cloves of garlic
1/4 Cup Almonds(unsalted and out of shell)
1/4 Cup Sunflower seeds(unsalted and out of shell)
3 TBSP Extra Virgin Olive Oil
1 TBSP Nutritional Yeast
Water
Salt
Add your almonds and sunflower seeds to a blender(or food processor or magic bullet) with enough water to cover them. Blend until smooth. Add your garlic, nutritional yeast, basil, parsley, olive oil and salt. Blend until the herbs are mixed and the sauce is smooth.
And Presto! You have pesto!
On a side note, you can add onion, oregano, pepper, or other spices to this mix. If you want it really garlic-y, use 6 cloves, if you want it less use 4 or even 3. If you want a strong basil flavor, use 6, less, well you get the idea ;)
Enjoy this beautiful pesto on pizza, pasta, meat, fish, or to spice up salads, garlic breads, sandwiches...the possibilities are endless. Go with the flow and see what happens!
Saturday, April 2, 2011
Vegetarian Taco Bean Dip
Although I am no longer vegetarian(I am thinking of going back, but unsure yet) I try to cook meatless dishes several times a week. I am going to a surprise birthday party for my boss today, and thought that I would bring a healthier dish to the potluck. After trying to decide what I could possibly bring, I decided on a bean taco dip. You'll find the recipe below and I'm sure you'll find it just as appealing as we did!
You Will Need:
-1 tbsp extra virgin olive oil
-1 tbsp butter or margarine
-1 can of black beans, drained and rinsed
-1 jar of mild salsa, or homemade tomato salsa(1.5-2 cups should do)
-1 Jalapeno pepper, sliced(canned, jarred or fresh)
-1 Avocado that is slightly soft to the touch
-1 onion, chopped
-1/2 green pepper, chopped. Put a handful of this to the side for garnish
-1/2 tsp garlic oil OR 2 cloves or garlic chopped
-1 500ml container Sour Cream(yogurt can be used instead for a healthier choice)
-2 cups shredded Cheddar cheese
-1 cup Ice Burg lettuce or Romain lettuce chopped(Spinach could also be used)
-1 bag tortilla chips
-1 tsp cayenne pepper
-1 tbsp chili powder
-1 tsp garlic powder
-1.5 tsp onion powder
-1 tsp cumin
-1 tbsp paprika
-salt and pepper to taste
Place a frying pan on medium heat and add olive oil. When the pan is hot, add onions, green pepper, garlic, 1/2 of the sliced jalapeno and salt. Turn heat down so that it is on the low side of medium and allow the veggies to slowly cook. You do not want them to brown. When the onions are beginning to go translucent, add your black beans and margarine/butter and cook until you can squash them with the back of your spoon. This can take anywhere from 10-20 minutes. Add 1/2 cup of cool water as they cook so that they do not stick to the bottom of the pan. Burnt beans are no fun. When done, set aside to cool.
Cut the avocado in half and remove the pit. Scoop out the fruit and add it to a small bowl along with 1/4 tsp of salt, 1/2 cup of salsa, freshly ground pepper and, if you have it, a splash of lemon or lime juice. Mix this all together with a fork, making it a slight chunky, but spreadable paste. Set in the fridge.
In a large bowl, mix together your spices(cayenne pepper, chili powder, garlic powder, onion powder, cumin, paprika and pepper). Add all the contents of the sour cream to this mixture and stir until the spices are well mixed with sour cream.
Place your bean mixture in a blender for a smooth base to this dip, or leave as it is for a chunkier base. Add the bean mixture to the bottom of your dip bowl. Pour your sour cream on next and spread it so that it evenly covers the beans. Do not press down on this or it will mix everything together. Add your avocado mixture and gentle spread it across the sour cream. Spread the salsa across the avocado mixture and then top with lettuce. Sprinkle as much or as little cheese as you want on top of the lettuce(I use about 2 cups of grated cheese) and top with remaining jalapeno and green pepper.
This is enough to serve a family for a main meal or to bring to a potluck for snacks. Serve with chips!
**Tips**
- You can also top this with sliced black olives or add ground beef to the bean or mock ground beef
- You can add a layer of crunched up chips to this dip
- Try different cheeses and salsa's or beans to mix up the flavors
- If you are crunched for time, you can use canned refried beans, but I don't think they are vegetarian
You Will Need:
-1 tbsp extra virgin olive oil
-1 tbsp butter or margarine
-1 can of black beans, drained and rinsed
-1 jar of mild salsa, or homemade tomato salsa(1.5-2 cups should do)
-1 Jalapeno pepper, sliced(canned, jarred or fresh)
-1 Avocado that is slightly soft to the touch
-1 onion, chopped
-1/2 green pepper, chopped. Put a handful of this to the side for garnish
-1/2 tsp garlic oil OR 2 cloves or garlic chopped
-1 500ml container Sour Cream(yogurt can be used instead for a healthier choice)
-2 cups shredded Cheddar cheese
-1 cup Ice Burg lettuce or Romain lettuce chopped(Spinach could also be used)
-1 bag tortilla chips
-1 tsp cayenne pepper
-1 tbsp chili powder
-1 tsp garlic powder
-1.5 tsp onion powder
-1 tsp cumin
-1 tbsp paprika
-salt and pepper to taste
Place a frying pan on medium heat and add olive oil. When the pan is hot, add onions, green pepper, garlic, 1/2 of the sliced jalapeno and salt. Turn heat down so that it is on the low side of medium and allow the veggies to slowly cook. You do not want them to brown. When the onions are beginning to go translucent, add your black beans and margarine/butter and cook until you can squash them with the back of your spoon. This can take anywhere from 10-20 minutes. Add 1/2 cup of cool water as they cook so that they do not stick to the bottom of the pan. Burnt beans are no fun. When done, set aside to cool.
Cut the avocado in half and remove the pit. Scoop out the fruit and add it to a small bowl along with 1/4 tsp of salt, 1/2 cup of salsa, freshly ground pepper and, if you have it, a splash of lemon or lime juice. Mix this all together with a fork, making it a slight chunky, but spreadable paste. Set in the fridge.
In a large bowl, mix together your spices(cayenne pepper, chili powder, garlic powder, onion powder, cumin, paprika and pepper). Add all the contents of the sour cream to this mixture and stir until the spices are well mixed with sour cream.
Place your bean mixture in a blender for a smooth base to this dip, or leave as it is for a chunkier base. Add the bean mixture to the bottom of your dip bowl. Pour your sour cream on next and spread it so that it evenly covers the beans. Do not press down on this or it will mix everything together. Add your avocado mixture and gentle spread it across the sour cream. Spread the salsa across the avocado mixture and then top with lettuce. Sprinkle as much or as little cheese as you want on top of the lettuce(I use about 2 cups of grated cheese) and top with remaining jalapeno and green pepper.
This is enough to serve a family for a main meal or to bring to a potluck for snacks. Serve with chips!
**Tips**
- You can also top this with sliced black olives or add ground beef to the bean or mock ground beef
- You can add a layer of crunched up chips to this dip
- Try different cheeses and salsa's or beans to mix up the flavors
- If you are crunched for time, you can use canned refried beans, but I don't think they are vegetarian
Monday, November 22, 2010
Vegetarian Chili Cheese Dog
My boyfriend loves Sonic the Hedgehog, and if any of you know who/what Sonic is, you might also know that his favorite food is a chili cheese dog. So my boyfriend asked if I could make Sonic's favorite food for supper some night, and I said yes.
A chili cheese dog normally has beef in the chili, and is loading with a bunch of cheese and a pre-chili mix that contains way too much sodium, msg and isn't any where as tasty as a home made mix. It is also usually made with a beef hot dog.
Being a vegetarian, I needed to find a way to make this healthier and meatless. So I have gone to work in the kitchen tonight to develop a vegetarian(can be made vegan) chili cheese dog. Here's the recipe:
You will need:
-1 can of tomatoes(it doesn't matter if they are plum, whole, crushed or you can use 4-6 fresh ones. We are just going to boil it down, anyways).
-1 can of red kidney beans, rinsed and drained
-1 can of lentils, rinsed and drained
-1 medium onion
-1 red pepper(or green, or orange), sliced
-1/2 cup of sliced mushrooms
-1 clove of garlic, or 1 tsp garlic powder
-Olive oil
-1 tsp soy sauce
-1 small can of tomato paste
-1 spicy pepper of your choice(Jalapeno, Poblano, Banana, Cayenne, Habanero are just a few of the spicy peppers available. If you don't like spicy, I would go with a 1/4 cup of sliced banana peppers. They are mind, tasty and colourful.)
-Hot dog buns or bread
-Yves Veggie dogs
-Shredded cheese(moza, marble, cheddar or you can use a vegan cheese, nutritional yeast or no cheese).
-Spices
Place your tomatoes in a large pot. If you are using fresh, dice the tomatoes so that they are in chunks and add 1/2 cup of water to your pot. If you are using canned tomatoes, add the liquid in with the tomatoes. Heat on medium until tomatoes are cooking into a sauce.
Meanwhile, chop garlic and onions. Add a splash of olive oil to a frying pan and place on medium heat. Add garlic, onions and mushrooms. When the onions start to go floppy add your sliced red pepper and stir until it becomes slightly soft but still has some crunch. Add this mixture to your chili.
Chop your spicy pepper into little pieces and add to your chili along with your tomato paste and beans. Add your spices. Some of the ones I like to include in my chili are basil, oregano, chili powder, red chili flakes, mustard, celery seed, rosemary or thyme(not much of either). It all depends on what spices I have on hand. Cooking is all about experimenting, so don't be afraid to try different spices!
Cook your veggie dogs by boiling them. Place buns in a bowl, add your veggie dog and top with your chili. You can now sprinkle it with cheese, and viola! you have a veggie chili cheese dog!
* I try to sneak veggies into everything, so I put carrot and peas in the pod in my chili. You can also add corn, spinach or another vegetable that you like.
This recipe is healthier than the typical chili cheese dog, but I don't know if it is still considered overly healthy! If you have any questions or comments on how to make this dish better or healthier, please share! I always love to hear feedback!
A chili cheese dog normally has beef in the chili, and is loading with a bunch of cheese and a pre-chili mix that contains way too much sodium, msg and isn't any where as tasty as a home made mix. It is also usually made with a beef hot dog.
Being a vegetarian, I needed to find a way to make this healthier and meatless. So I have gone to work in the kitchen tonight to develop a vegetarian(can be made vegan) chili cheese dog. Here's the recipe:
You will need:
-1 can of tomatoes(it doesn't matter if they are plum, whole, crushed or you can use 4-6 fresh ones. We are just going to boil it down, anyways).
-1 can of red kidney beans, rinsed and drained
-1 can of lentils, rinsed and drained
-1 medium onion
-1 red pepper(or green, or orange), sliced
-1/2 cup of sliced mushrooms
-1 clove of garlic, or 1 tsp garlic powder
-Olive oil
-1 tsp soy sauce
-1 small can of tomato paste
-1 spicy pepper of your choice(Jalapeno, Poblano, Banana, Cayenne, Habanero are just a few of the spicy peppers available. If you don't like spicy, I would go with a 1/4 cup of sliced banana peppers. They are mind, tasty and colourful.)
-Hot dog buns or bread
-Yves Veggie dogs
-Shredded cheese(moza, marble, cheddar or you can use a vegan cheese, nutritional yeast or no cheese).
-Spices
Place your tomatoes in a large pot. If you are using fresh, dice the tomatoes so that they are in chunks and add 1/2 cup of water to your pot. If you are using canned tomatoes, add the liquid in with the tomatoes. Heat on medium until tomatoes are cooking into a sauce.
Meanwhile, chop garlic and onions. Add a splash of olive oil to a frying pan and place on medium heat. Add garlic, onions and mushrooms. When the onions start to go floppy add your sliced red pepper and stir until it becomes slightly soft but still has some crunch. Add this mixture to your chili.
Chop your spicy pepper into little pieces and add to your chili along with your tomato paste and beans. Add your spices. Some of the ones I like to include in my chili are basil, oregano, chili powder, red chili flakes, mustard, celery seed, rosemary or thyme(not much of either). It all depends on what spices I have on hand. Cooking is all about experimenting, so don't be afraid to try different spices!
Cook your veggie dogs by boiling them. Place buns in a bowl, add your veggie dog and top with your chili. You can now sprinkle it with cheese, and viola! you have a veggie chili cheese dog!
* I try to sneak veggies into everything, so I put carrot and peas in the pod in my chili. You can also add corn, spinach or another vegetable that you like.
This recipe is healthier than the typical chili cheese dog, but I don't know if it is still considered overly healthy! If you have any questions or comments on how to make this dish better or healthier, please share! I always love to hear feedback!
Thursday, October 28, 2010
Join The Voyage!
Welcome to The Veggie Voyage! Why don't you sit down, put your feet up and enjoy the ride? While you are here you can expect to learn some interesting facts about veggies, making vegetarian meals and having a relaxing, peaceful visit.
I have been vegetarian on and off throughout my life but have recently decided to wave goodbye to meat. I may on the occasion indulge in fish but that will not be very often, and I still believe that fish is healthy for us. When I say that I might occasionally indulge in fish, I am not talking about once a week. I mean maybe once every 2 or three months, if that at all. I also still eat dairy, although it is usually in the form of cheese.
Why have I became vegetarian? Well, I believe that red meat is causing my rheumatoid arthritis to flare up and cause me severe pain, stiffness and fatigue. On top of that, we can get all of our nutrients and more from plants, whereas animals get most of their nutrients from plants, too. So why should we eat meat when we can get everything from plants?
I'll be creating and trying different vegetarian recipes, some of which will be vegan and others vegetarian. When I try them I will post them in my blog with pictures. If there is a recipe you want to suggest, feel free to do so!
I hope you enjoy your stay!
I have been vegetarian on and off throughout my life but have recently decided to wave goodbye to meat. I may on the occasion indulge in fish but that will not be very often, and I still believe that fish is healthy for us. When I say that I might occasionally indulge in fish, I am not talking about once a week. I mean maybe once every 2 or three months, if that at all. I also still eat dairy, although it is usually in the form of cheese.
Why have I became vegetarian? Well, I believe that red meat is causing my rheumatoid arthritis to flare up and cause me severe pain, stiffness and fatigue. On top of that, we can get all of our nutrients and more from plants, whereas animals get most of their nutrients from plants, too. So why should we eat meat when we can get everything from plants?
I'll be creating and trying different vegetarian recipes, some of which will be vegan and others vegetarian. When I try them I will post them in my blog with pictures. If there is a recipe you want to suggest, feel free to do so!
I hope you enjoy your stay!
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