Tag Archives: onion

Vegan Pesto Pizza

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You are probably wondering why I have been posting a lot of “pesto” recipes lately.  Well, it is because I have 2 huge basil bushes in the backyard that screams, “MAKE PESTO OUT OF MEEEE!”.  And, I do what it says!

This is super easy and you won’t feel guilty eating it!

Ingredients:

  • Whole grain pizza dough (all natural/vegan) from the deli (I always get mine from Earthfare).
  • 4 to 8 tablespoons of pesto sauce (depending on how ‘saucy’ you want it.  Click here for pesto recipe.  Note: make half as much for pizza.
  • 1/3 to 1/2 cup of DAIYA Vegan mozzarella “cheese”…adjust to how “cheesy” you want it.
  • 1/2 of a tomato sliced
  • 1/4 of a red onion (diced)
  • 1/4 cup of broccoli (sliced).
  • 1 Tofuky Italian “sausage” sliced
  • 3 tablespoons of cornmeal.

Directions:

  1. Preheat oven to 375 degrees.
  2. Roll out dough to flatten.
  3. Sprinkle corn meal on your pizza stone or baking sheet (helps your pizza not stick).
  4. Place dough on your pizza stone or baking sheet.
  5. Spread pesto sauce.
  6. Add veggies and Tofurky “sausage”
  7. Place in oven and bake for 10 to 15 minutes.
  8. Broil in high heat for 2 minutes.
  9. Enjoy!

Husband’s Super Duper Hot Guacamole

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This guacamole is not for everyone because it is so hot.  You can just simply remove the jalapenos and habaneros off of the ingredients list.

Ingredients:

  • 2 avocados
  • 1 tomato
  • 1/4 of an onion
  • 2 cloves of garlic
  • 3 jalapenos
  • 1 habanero pepper (optional because these peppers are CRAZY hot)
  • juice of one lemon or 2 limes
  • 2/3 cup of a cilantro
  • salt
  • pepper

Directions:

  1. Throw everything in the food processor.
  2. Serve with chips, burritos, tacos, etc.
  3. Enjoy!

The Husband’s Super Easy VEGAN Calzone

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My husband made this last week.  It is yummy, easy, and quick!

So, if you are craving calzone, make it yourself!  Make it vegan!  You will enjoy it much more knowing you didn’t consume a ton of fat and cholesterol….not to mention contributing to cruelty.

Ingredients:

  • All natural pizza dough from the deli
  • 1/3 to 1/2 a bag of DAIYA “cheese”
  • 1 to 2 Italian Sausage by Tofurky (sliced/diced)
  • Note: adding firm diced tofu would also be delicious….or spinach, garlic, mushrooms, bell pepper….get creative!

Directions:

  1. Preheat oven to 375 degrees.
  2. Roll out the dough and flatten.
  3. Add “cheese” and Tofurky “sausage”.
  4. Roll it back up.  Close it up.  My husband just rolled it up like a burrito.  But, you can roll it however you want to do it.
  5. Bake for 25 to 30 minutes…until the outside is golden and crusty and the inside is fully cooked (dough done, cheese melted, etc.)
  6. Enjoy!

This is how it looked before it was rolled up into a burrito calzone :)

Note: putting cornmeal on your pizza stone or pizza pan will help the dough not stick to it.

Some people stay away from over processed “cheeses” that have weird ingredients, but, I found that the ingredients in Daiya to be the best alternative (read below).  I think it is better than the cow breast milk cheese because it does not have the hormones, casein, extra fat, etc.  Dairy products are linked to cardiovascular diseases, osteoporosis, allergies, and even cancer.

To learn more, click here.

Info I got from http://www.daiyafoods.com.

Daiya Mozzarella Style Shreds are giving a whole new meaning to word pizza!

Daiya is a deliciously dairy free vegan product that has an irresistible melt, stretch and taste.  Daiya is a healthy alternative that you and family can enjoy on pizza, lasagna, nachos, or in any of your favorite meals and recipes at home. 

3 cheers to helping you and your family look and feel your best!

Daiya Mozzarella Style Shreds are made entirely from plant-based ingredients and are:

  • Cholesterol free
  • Trans Fat free
  • Dairy free
  • Free of all animal products (Vegan)
  • Free of common allergens including:
    • Dairy (casein and lactose), soy, gluten, eggs, peanuts and tree nuts (excluding coconut)
  • Free of Artificial Ingredients
  • Free of Preservatives
  • Free of Hormones & Antibiotics
  • Kosher

The full list of ingredients are as follows:

Filtered water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, vegan natural flavors, inactive yeast, vegetable glycerin, xanthan gum, citric acid (for flavor), titanium dioxide (a naturally occurring mineral).

Baby and husband.

Here is the calzone that I made.

Directions: flatten out the dough (from the deli) and shape it into a an oval.  Fill it up with vegan cheese and veggies of your choice and fold in half.

Filling: spinah, minced garlic, vegan cheese, Tofurky Italian "sausage", and diced onions.

Curried Tofu and Coconut Ginger Green Beans

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Looking for a yummy, quick, easy, and inexpensive meal for 4?….well, here it is….

*Curried Tofu*

Ingredients:

  • 1 package of firm tofu (cubed)
  • 2 tablespoons of Thai Red Curry Paste
  • 2 tablespoons of coconut oil, grape seed oil or olive oil.
  • sea salt and pepper

Directions:

  1. Heat oil in skillet.
  2. Add tofu.
  3. Cook tofu for 10 minutes.
  4. Add Thai Red Curry Paste.
  5. Cook for another 15 to 20 minutes.

*Coconut Ginger Green Beans*

Ingredients:

  • 1 lb of frozen green beans
  • 1 can of coconut milk
  • 1 “Not-Beef” Bouillon cube
  • 1 large tomato (diced)
  • 1 large bell pepper (diced)
  • 4 cloves of garlic (diced)
  • 2 tablespoons of freshly ground ginger
  • 1/2 diced onion (optional)
  • Liquid aminos (for salt) and pepper
  • 1 tablespoon of coconut oil, grape seed or olive oil

Directions:

  1. Heat oil, add garlic, tomato, and onion.  Cook until onion is a bit transparent.
  2. Add coconut milk, bouillon, and ginger.
  3. Cook together for 15 to 20 minutes.
  4. Add liquid aminos (for salt) and pepper.
  5. Serve with brown rice and the curried tofu.
  6. Enjoy!

Roasted Bell Pepper, Carrot, and Sweet Potato Ginger Soup

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Soup topped off with hemp seeds (protein and omega 3s)

I usually make this for my family when they are sick.  Carrots, sweet potatoes, bell peppers, garlic, and ginger is wonderful and is very good for your body.  This soup is high in antioxidants, vitamins, omega 3s, protein, fiber and more.

Ingredients:

  • 9 cups of water
  • 6 to 8 carrots (depending on how thick you want your soup)
  • 1 large sweet potato (cubed)
  • 3 roasted bell peppers
  • 4 bouillon cubes of “NOT CHICK’N”
  • 3 to 4 cloves of garlic
  • 1 celery or 1/4 cup (diced)
  • 1/2 onion (diced)
  • 3 tablespoons of ground ginger
  • 1 can of coconut milk
  • 1 tsp of thyme
  • liquid aminos or salt and pepper to taste
  • 1 tablespoon of olive oil

Directions:

  1. Roast 3 bell peppers in a 375 degree oven for 20 minutes.  After it is cooked peel off some of the burned parts of the bell pepper skin.
  2. Saute garlic, celery, and onions in olive oil
  3. Add water and bouillon cubes.
  4. Add carrots and sweet potatoes.  Boil for 10 minutes.
  5. Add coconut milk and thyme. Boil for another 10 minutes or until the carrots and sweet potatoes are cooked.
  6. Remove the veggies from the liquid and place in a food processor or blender along with the roasted bell peppers.
  7. Blend until smooth.
  8. Add pureed veggies back to the liquid/broth.
  9. Simmer for a few more minutes.
  10. Add liquid aminos and pepper to taste.
  11. Serve with bread or crackers.
  12. Enjoy!

Lentil and Potato Taco/Burrito

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I love Mexican Food! …..And, I especially LOVE HEALTHY Mexican food!

I used Rudi's Organic Spelt Tortillas.

Ingredients:

  • 1.5 to 2 cups of cooked and drained green lentils
  • 4 small potatoes (diced)
  • 1 small onion (diced)
  • 1 tablespoon of grape seed oil

Seasoning:

  • 1 tablespoon chili powder
  • 2 to 3 minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1  teaspoons ground cumin
  • 1 teaspoon sea salt (adjust to taste preference)
  • 1/2 to 1 teaspoon black pepper
  • 1 tablespoon grape seed oil
  • 2 teaspoon vinegar

Directions:

  1. Saute onions in 1 or 2 tablespoons of grape seed oil.
  2. Add diced potatoes that are half cooked (either baked or boiled).
  3. Cook for a few minutes until the potatoes are a bit golden or fully cooked.
  4. Add cooked lentils.
  5. Add seasoning.
  6. Cook all together for a few minutes.
  7. Build your taco or burrito using veggies: tomatoes, onions, cilantro, avocado, lettuce, etc.

*NOTE:  HERE IS A QUICK AND EASY FRESH SALSA RECIPE.

Quick and Easy Fresh Salsa

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Ingredients;

  • 2 tomatoes (chopped)
  • 1/2 of an onion (diced)
  • 1 hand full of cilantro (chopped)
  • Juice of 1 to 2 limes
  • Diced Avocado (optional) or Roasted Corn (optional)
  • 1 jalapeno (seeded and minced)
  • Salt and pepper to taste

Directions:

  1. Mix all ingredients together.
  2. Serve with chips or put in your burritos or tacos.
  3. Enjoy!

Vegan “Shabu Shabu” with Spicy Peanut Sauce

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This is my version of “shabu shabu”…kinda improvised but it turned out pretty good.

For those of you who aren’t familiar with the term, “shabu shabu”, it is a Japanese dish of meat and vegetabless usually cooked in a broth, in a “hot pot”, and in the center of the table.  The cooked meat and veggies are dipped in some sort of sauce and eaten with rice or noodles.  I don’t have a “hot pot”, but my stove top worked just fine :)   And, of course, this meal is VEGAN!

Serve with rice or noodles....or both!

Ingredients:

  • 14 cups of vegetable broth
  • 4 cups of bok choy/Asian greens
  • 4 potatoes (cubed)
  • 3 carrots (sliced)
  • 3 ears of corn
  • 1/4 cup of celery (diced)
  • 1 package of tempeh or medium/firm tofu (cubed)
  • 4 to 8 medium-sized Shitake Mushrooms
  • 1 medium-sized onion (diced)
  • 4 cloves of garlic (minced)
  • 2 tablespoons of grape seed oil
  • Salt and pepper

Directions:

  1. Saute onions, garlic, and celery until onions are transparent.
  2. Add the rest of the veggies and tempeh or tofu.
  3. Add vegetable broth (make sure it is enough to cover the veggies).
  4. Boil for 45 minutes, or until potatoes are done.
  5. Serve with rice or noodles and spicy peanut sauce.

Spicy Peanut Sauce:

  • 2 tablespoons of rice vinegar
  • 1/2 teaspoons of brown sugar
  • 1 tablespoon of all natural peanut butter
  • 1 teaspoon of peanut oil (optional)
  • 1 clove of garlic (minced)
  • 1.5 tablespoons of Asian garlic chili sauce
  • 1/2 teaspoon of fresh ground ginger
  • 2 teaspoons of toasted sesame seed oil
  • 1 to 2 tablespoons of liquid aminos to taste

Directions: Mix brown sugar with rice vinegar and let the sugar dissolve.  Then, add the rest of the ingredients.  Adjust to taste (add more chili sauce, peanut butter, liquid aminos, etc.)

Here are more ideas.  Just remember, you can “veganize” almost anything!
Shabu Shabu on Foodista

Rainy Day Vegan Acorn Squash Chili

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Serve with vegan garlic bread (vegan butter, garlic, and parsley)

Perfect meal on a rainy day!

Ingredients:

  • 1/2 package of Bob’s Red Mill Whole Grains and Beans Soup Mix
  • 9.5 cups of vegetable broth/veggie bouillon
  • 1 acorn squash
  • 4 medium-sized potatoes (cubed)
  • 1 large onion (diced)
  • 5 cloves of garlic (minced)
  • 1 can of chunky tomatoes (28 oz)
  • 1/4 cup of celery (diced)
  • 3 teaspoons of chili powder (adjust to taste preference)
  • 1 tsp paprika
  • Liquid Aminos or Celtic sea salt to taste
  • 1 tsp dried parsley
  • 1 corn (optional)
  • 2 tablespoons of grape seed oil

Directions

  1. Heat oil, then add onions, celery, and garlic.
  2. Add broth/water with bouillon.
  3. Add soup mix, veggies, and herbs/spices.
  4. Boil for 1/2 an hour and simmer in low heat for 2 hours…or until the beans are fully cooked.  *Note:  Stir, Stir, and Stir!…so the beans don’t get stuck at he bottom and burn.
  5. Enjoy!

Chips and Dip for Super Heroes (Raw Vegan Kale chips and dip)

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My 2-year-old calls herself “SUPER SAVANNAH” and this post is dedicated to her.  These are the types of “chips” I like to give her, not the kind that comes in a bag, soaked in oil and peppered with salt.   This treat is so delicious and it is highly nutritious.  And, she just loves it!

Kale is packed with anti-oxidants, health promoting phytochemicals that protect against cancer, vitamin A, vitamin K, vitamin B and so much more!  It can help prevent vitamin deficiencies, osteoporosis, anemia, cardiovascular diseases,  prostate cancer, and colon cancer.

This snack also has a lot of protein and more B vitamins from the marinade/sauce from the nuts and nutritional yeast.

Here is a little bit of information about nutritional yeast:

  • One serving: 1.5 tablespoons, 8 grams of protein, vitamin B12: 130% DV, vitamin B6: 480%

Ingredients for Kale chips:

  • 9 to 10 oz of Kale
  • 1 to 1.5 cups of raw cashews
  • 1/4 cup of raw sunflower seeds
  • 1/2  of a lemon (use juice only)
  • 5 tablespoons of nutritional yeast
  • 1 tablespoon of cold pressed olive oil
  • 1 clove of garlic
  • 1 table-spoon of fresh onion
  • 1 to 2 pinches of chilli powder (depending on how spicy you want it)
  • sea salt

Directions:

  1. Soak raw nuts in filtered water for at least 3 hours.
  2. Wash kale and remove veins.  Set aside.
  3. Place the rest of the ingredients into a food processor (raw cashews, raw sunflower seeds, lemon juice, nutritional yeast, oil, garlic onion, chilli powder and salt.  Process together for a few minutes until it looks like this….  Note: you can add more lemon juice if you want to give it a bit more “tang”.  Taste the nut mixture before you put it on the kale.  Make sure it is salty enough for your taste. 
  4. Add the mixture into the kale.  Then, work it in.  Make sure that all of the kale is covered.
  5. Dehydrate kale for 6 to 8 hours.
  6. Enjoy with RAW VEGAN RANCH DIP.

Ranch Dressing:

  • 1 cup of raw cashews (soaked in filtered water for at least 3 hours)
  • Juice from 1 1/2 lemons
  • 1/3 cup of water
  • 2 to 3 tablespoons of cold pressed olive oil
  • 1 tablespoon of onion (I used a regular yellow onion)
  • 1 clove garlic
  • 1 tsp raw agave
  • 1/2 to 1 teaspoon mustard powder
  • A pinch sea salt
  • A pinch of dill weed

Throw all of the ingredients in a food processor and process for 3 minutes…or until it is creamy.

Note: you may also use raw macadamia nuts instead of cashews.

Support your local farmers market!  Here is an awesome ONLINE FARMERS MARKET (For Augusta residents)

AUGUSTA.LOCALLYGROWN.NET