Ah, here is another great use for my beloved Vicolo pizza crusts. This was a quick and tasty pizza to throw together. Here's how to make it!
Ingredients
I like my brussels crispy so I shredded mine by slicing them very thinly. Then, with a light amount of olive oil (maybe a tablespoon) I sauteéd them until they were crisp. Brussels can be bitter if they're not cooked so I suggest cooking them to some degree even if you don't want them browned. When the brussels are done you just load up the pizza and pop it in the oven! Spoon the pizza sauce, top with brussels, cheese, brussels, cheese (yeah, layer it! trust me). I also sprinkled a bit of nutritional yeast on top, but I wouldn't actually do that again, it didn't mesh with the other cheese. Sidenote on nutritional yeast: it looks like goldfish food, tastes nutty/cheesy, and you can find it at most grocery stores nowadays. Oh, it also contains B12, which is an important vitamin for vegans in particular. Bake the pizza according to the crust directions, and I always like to finish it off with a 1-2 minute broil to get the cheese evenly melted. Serve yourself a slice and enjoy!
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Can you guess how many chickpeas are in my jar? Yeah, me neither. We’re not here for math! We’re here for food!
Ever since my first taste of hummus - let’s say the GOOD hummus at Pita Cafe near my hometown - I’ve been hooked. It’s a delicious dip for pita and veggies and sometimes in a good sandwich. After hummus I discovered spicy cooked chickpeas from a restaurant in SF called Nopalito. I started making my own and varying the recipe between a spicy paprika mix and salt and vinegar chickpeas. I like to make a batch of baked chickpeas and hummus every month, so I buy them in bulk from the grocery store. It’s a bit more prep work with soaking and cooking the chickpeas but in the long run it’s a lot less packaging and that’s a plus for our environment. I say, no! This is an oldie that I found on my phone. By the looks of it, this is an Amy’s burrito with green tabasco sauce and a side of guacamole. It’s not something I reach for all the time, but in college these were my lifeblood.
I also made myself a little side salad here of:
Ignoring the fact that these two dishes don’t truly have much synergy, I ate them together. If you’re wondering - why does that table have such a plush-looking tablecloth? - that’s because it’s my bed. This is a common theme you’ll see on SF Vegan, though I’ve tried to keep it classier and at least photograph things on the kitchen counter. A few years ago I interned at Farm Sanctuary and immediately fell in love with the turkeys. They're all rescues from factory farms, so they struggle to walk under the weight they've been bred to put on. Most of them have also had the tips of their beaks cut off, so I would pick up tufts of grass for and offer it to them in my hand (as in my website's cover photo). If you'd like to learn more about turkeys you can check out Farm Sanctuary's website. Each year they do a fundraiser and celebration for the turkeys you can attend or sponsor.
That said, turkeys are a big reason why I am vegan. I've reimagined my holiday traditions in a way that honors all animals. This was the first year I hosted a thanksgiving dinner and it was such a joy. It was also a lot of work, with about 6 hours of solid cooking over a day and a half. Here's what we had: Thanksgiving Menu 2016 Recipes in links or below Appetizer: Glutino crackers and Miyoko's double cream chive cheese Sides: Cranberry Sauce, Mashed Potato/Cauliflower Mains: Tofurky Roast, Roasted Eggplant with Tahini, and Delicata Kale salad Dessert: Pumpkin pie (not pictured but very delicious), Chocolate Hazelnut Espresso Torte Recipes Cranberry sauce (serves 5)
Mashed Potato with Cauliflower (serves 5-7)
Delicata Kale salad and Chocolate Hazelnut Espresso Torte Both from Oh She Glows by Angela Liddon. I was pretty excited about this torte and it did not disappoint. There is just a hint of espresso and the texture is amazingly smooth and creamy. We served it with cocowhip. I hope everyone had a lovely Thanksgiving and start to the holiday season! This started out as 5 Ingredient No Bake Vegan Date Squares from Oh She Glows but I ran out of oats and dates, so it became this mostly pistachio-filled bar.
I also used walnuts to replace some almonds (which the recipe actually calls for). This recipe is obviously very forgiving, and as long as you have enough dates and oats to keep it together, I say, experiment with your nuts! To be honest, I'm not sure what recipe I used to make the mac and cheese in this photo, but I wanted to share it with you.
I'd also like to use this space as a list of my top at-home mac and cheese creations:
Roasted fingerling potatoes, tofu scramble with spinach, red peppers, onions, and mushrooms alongside avocado toast.
A typical pre-hike big breakfast! |
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