I’m sure that it comes as no big surprise to you that I have a bit of a sweet tooth. Actually, I have a HUGE sweet tooth. And, these Cinnamon Roasted Plantains are just the thing to tame my craving for a little something sweet without totally losing my healthy eating cool points….
I bet you wondered what I was going to do with that delicious, creamy Sweet Cashew Cream, that I shared with you the other day. Well, wonder no more.! It’s the perfect topping for Easy Breezy Mint Chocolate Pudding.
Easy Breezy Mint Chocolate Pudding is super easy to make, has only seven ingredients and comes together in about 20 minutes. It’s ridiculously easy! And, you won’t believe the main ingredient! Avocados!…
Sweet Cashew Cream. Have you ever made a recipe that was so simple, yet could be used in so many ways? For me, Sweet Cashew Cream is that recipe. Kind of like a super hero of the Vegan world, Sweet Cashew Cream is super versatile. And, super delicious!…
This is Part 2 of 2 of the Pizza Series posts.
Let’s keep this simple.
A layer of rich and creamy cheese sauce.
Dotted with pockets of earthy, garlicky sage pesto.
Pile on toppings of Shaved Brussels Sprouts, mushrooms and fire-roasted peppers.
Rich and satisfying! Definitely not your Mama’s pizza! Dig In. Enjoy!Print
Gourmet Mushroom and Shaved Brussels Sprouts Pizza with Sage Pesto
This easily one of the best pizza’s I’ve ever eaten! Cheesy. Garlicky. Earthy. Goodness. It’s even great reheated as leftovers…if you even have any!
Note: The awesome Sage Pesto used in this recipe is from The Kitchn.
FOR THE DOUGH:
Preheat oven to 450.
MAKE CHEESE SAUCE:
- Boil the potatoes, cauliflower and carrots in salted water until soft. Drain (reserving the cooking liquid).
- Blend potatoes, cauliflower, squash and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. Use the reserved cooking liquid from the vegetables as needed to get the right consistency.
- Leftovers can be refrigerated or frozen for later use.
MAKE SAGE PESTO:
- Mince the garlic and the walnuts in a small food processor.
- Chop the sage and parsley by hand then add with the salt and pepper to the food processor and blend in short bursts while pouring in the olive oil.
- Store in the fridge for up to three days.
- Makes about 1 cup of pesto
- On prepared pizza dough, spread a generous amount of cheese sauce.
- Dot cheese sauce with sage pesto. I used about 1/2 cup of the pesto. Refrigerate the remaining pesto for a later use. (It’s great on sandwiches, mixed in pasta or as a dip for homemade crackers.)
- Bake pizza in preheated oven for 15-20 minutes on a baking sheet until veggies, cheese and the crusts are nicely browned. Note: Actual baking time depends on your oven and the thickness of your crust. So please know that your cooking time may vary. Be careful not to cross that very fine line between nicely browned and burnt. Watch your pizza carefully.
Just so you know, this is the first of my two-part pizza series.
During the past two weeks, dear hubby and I have had Italian food at two different local restaurants. At the first, an upscale establishment, I called ahead to ask if they had vegan options. Sure. No problem.
The company and fellowship was great. The service was okay. But, the actual meal left much to be desired. While everyone else at our table got beautifully plated food our meal was simply a bowl of pasta with a watery, flavorless red sauce. And, on top of that, it was way overpriced! Not my idea of a vegan friendly meal….
“Carolina Style Hamburger? Good Ol’ Homemade Chili?” I can almost hear what you’re thinking. “But I thought this was a vegan blog?” Well, yes, it is. And, who says you can’t eat plant-based and still have a hamburger smothered in chili? Well, if you said it, you’d be dead wrong!
Everyone loves a good old-fashioned family cookout. Just the other day, I was sitting on my back deck, enjoying the afternoon sun when I smelled the enticing aroma of my neighbor’s grill. Now we haven’t grilled since switching to a plant-based diet but suddenly, I found myself craving a good old juicy, Carolina Style Burger. Complete with chili, slaw and onions….
Can I just say, I love my job! Where else can you be around beautiful food, cook what you love and actually eat your work product? I’ve had a terrific time making these recipes to share with you and I hope you’ll enjoy them too.
Easter is a very sacred (and busy) time for my family. We typically start our day in fellowship with family and friends at Sunrise Service and then return home for a brunch buffet.
This year’s brunch buffet features, among other things: Sweet Potato and Chickpea Hash, Coconut French Toast, Tuscan White Bean and Avocado Toast and Minty Fruit Parfait with Homemade Granola.
It’s a no fuss, no muss menu that will leave you with more time to spend with your Easter Brunch guests.
From my family to yours, Happy Easter and Happy Brunching!!
Yes, I know. It’s less than one week until Easter. And, Taco Salad isn’t exactly typical Easter dinner fare. I haven’t fallen and bumped my head! …Today is planning day for my big Easter meal and I figured that I might as well have a delicious lunch while I’m deciding what to cook this weekend. (Stay-tuned for my special Easter Recipe Series. On Wednesday, Thursday and Friday, I’ll be posting Easter recipes for brunch through dessert!) Few dishes can beat this Vegan Taco Salad with Fresh Avocado Corn Salsa for taste! It also doesn’t hurt that this dish is easy to make, delicious and beautiful too!
Believe it or not, the main ingredient for this “meaty” Vegan Taco Salad with Avocado Corn Salsa is …wait for it…walnuts.
Just a few ingredients for a whole lot of goodness! This deeply flavored Walnut Taco Meat contains: walnuts, tamari, smoked paprika, hot Mexican Chili powder, garlic powder, coriander and cumin. This combination served as my base layer for a Mexican flavor profile that’s sure to please.
Put the nuts, tamari and seasonings into the food processor. Pulse until it’s a chunky texture…be sure not to over process! You don’t want “taco butter.”Now, for the Avocado Corn Salsa.
Every great taco deserves a great salsa. This salsa does not disappoint! Full of fresh corn, chunks of avocado, tomatoes, diced jalapeno, red onions, lime juice and a dash of salt, this Avocado Corn Salsa takes this Mexican themed dish to a “whole ’nother level.”Make sure you have ripe avocados and fresh, sweet corn and tomatoes.
Lightly toss all the ingredients together.Taste for salt and add sea salt as needed. Layer Vegan taco “meat” onto a hearty green salad, a cabbage or lettuce leaf or, if you are a traditionalist, use a taco shell. Add the Avocado Corn Salsa. Sprinkle on some jalapeno and bell peppers! Enjoy!!
Vegan Taco Salad with Fresh Avocado Corn Salsa
Rich and deeply flavored, this Vegan Taco Salad hits every note and every great taco deserves a great salsa. This colorful salsa takes this Mexican themed dish to a “whole ’nother level.”
Fresh Avocado Corn Salsa
- 2 ripe avocados, medium dice
- 2 ears fresh corn
- 2 diced, ripe tomatoes
- 1/4 cup diced jalapenos
- 1/4 cup diced red onions
- Lime juice and Sea Salt to taste
Vegan Taco “Meat”
- 2 cups English Walnut meats
- 2 tablespoons Tamari
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cumin seeds, toasted and crushed (may use powdered if that’s what you have on hand)
- 1 teaspoon coriander seeds, toasted and crushed(may use powdered if that’s what you have on hand)
- 2 teaspoons smoked paprika
- 2 teaspoons Hot Mexican Chile Powder
Avocado Corn Pico
- Lightly toss all ingredients together. Taste for seasoning.
Vegan Taco “Meat”
Place all ingredients in a food processor and pulse until coarse and looking like ground, cooked taco “meat”. Make sure you don’t pulse too much…no one wants to eat taco butter!
Serve Vegan Taco meat and Avocado Corn Salsa over mixed greens or wrapped in a lettuce or cabbage leaf. Or, you can go the traditional route and serve it in a taco shell.
This dish is great for lunch or a light dinner!
If you were on any of my social media sites yesterday, you saw a picture that I posted of one seriously good BLT that I was having for lunch. In case you missed it, this is what I posted on my Facebook page.
Craving a juicy BLT? Check back tomorrow and I’ll show you how to make killer VEGAN bacon that’s the star of this drool worthy sandwich!
Red Lentils: Easy, quick, nutritious and tasty!
Anyone who has cooked traditional red beans and rice knows that it is not a dish which cooks quickly. You better carve out time to let your beans “thump” for several hours. This Red Lentils and Rice dish has all the flavors of a good Monday’s Red Beans and Rice dish… without the meat or the hours of cooking time. …