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Vegetarian

In Blog, Dinner, Food, Recipes, Vegetarian on
May 2, 2018

Naan Pizza

I grew up with a mom who made homemade pizza- we rarely did pizza delivery from big chains- no, she made the most amazing dough from scratch, chopped tomatoes and herbs and simmered homemade tomato sauce on the stove, cut fresh veggies, and baked the pizzas to perfection. I would definitely say I have high pizza expectations because I was spoiled in this way! Homemade pizza has actually become our family’s Christmas eve tradition. My mom preps the pizzas, we leave for Christmas eve service at church, and we come home and bake them, chow down, and then watch Elf. It is one of my very favorite traditions.

Well, about a year ago I had a hankering to make homemade pizza but I don’t have a bread machine to make the dough like my mom does so I googled and googled for recipes but didn’t find one that satisfied. I have been making a homemade naan bread for years now and I had a brilliant idea to make pizza with my naan bread and boy it did not disappoint!

Pizza is fun because you get to be as creative as you want with it. So many options for sauces and toppings etc. I am going to share my naan recipe below and how I like to build my pizzas. Once you’ve made the naan you can pick and choose how to dress it all up.

Get ready to unbutton your top pant button cause you’re gonna want to eat a lot of this, folks. Enjoy some photos and scroll down for the recipe.


Ingredients: 

Naan-

1.5 C warm water

1 tbs sugar

1 packet of active dry yeast (about 2 1/4 tsp)

1 tsp salt

3 cups whole wheat flour (or regular flour)

Pizza-

A jar of your favorite tomato sauce (I love Bertolli or DeLallo)

Pesto adds a beautiful, bold flavor

Fresh chopped veggies- I love bell peppers, onion, artichoke, pepperoncini’s, tomato, spinach

Cheese- I love using fresh mozzarella, asiago, parmesan, feta, or goat cheese

a small drizzle of olive oil + dash of salt and pepper on top is amazing

Instructions:

Naan-

  1. in a bowl combine the warm water, sugar, and yeast. No need to stir. Let it sit for 5 minutes and when you come back to it, it should be all foamy.
  2. add salt and flour. Mix. Once all of the ingredients are incorporated turn out onto a floured workspace. A silpat baking mat is best. Knead dough into a ball and add back into an oiled bowl which prevents the dough from sticking to the sides. Cover with a damp towel and leave to rise for 45 minutes (not necessary but helpful to be in a warm area).
  3. once 45 mins is up the dough should have risen about 2-3x it’s size. Turn it out onto your floured workspace and separate into 3 even balls. With a rolling pin roll out the 3 dough balls to a circular shape (sometimes they are misshapen and that is totally fun. It still tastes the same, I promise).
  4. Add a small amount of olive oil to a stove top skillet and heat over medium heat. Add one thing of dough and cook about 1-3 mins on each side.

***If you have a stand mixer with a bread hook use this once all ingredients are incorporated!

Pizza Assembly-

  1. add a nice layer of tomato sauce to the naan and dot with pesto if desired.
  2. add on your veggies
  3. add on your cheese
  4. add salt and pepper if desired
  5. Bake on 350 F for 15-25 mins or until cheese is melted and slightly golden/beginning to brown.
  6. ENJOY!

 

 

 

In Blog, Dairy Free, Dinner, Food, Recipes, Vegan, Vegetarian on
April 9, 2018

Chickpea balls with coconut curry peanut sauce and cauliflower rice

I have wanted to post this recipe for a while but life has been quite crazy lately. 2018 has been really rough for us so far. We’ve had some pretty big blows but funny enough I feel like so far this year I’ve experienced a lot of joy and through all of this hardship we’ve made some really great friends and got to spend a lot of sweet time with family. It’s not always easy but you can absolutely choose joy through hard times.

ANYWAY- back to the main event. The reason why you’re here- THE CHICKPEA BALLS, well really the coconut curry peanut sauce cause dadannnnng y’all it’s good. Like slurp spoonfuls straight out of the saucepan good. This recipe is one you could feed the naysayers who think you can’t eat a proper meal without meat or if you are a meat needy naysayer (jk I still love you and I eat meat too sometimes) who would like to possibly venture into the world of plant based cooking. This recipe is filling, delicious, and super flavorful.

If you have a food processor with a cheese/veggie shredder piece you are in luck because that will make your life 12302930x easier with this recipe. If not, well best of luck. You can still make it work one way or another!


Ingredients:

Chickpea balls

2 15 oz can chickpeas

2 carrots shredded or finely chopped

½ red onion shredded or finely chopped

¼ cup chopped cilantro

1 tsp soy sauce or coconut aminos

Juice of 1 lime

1 tsp minced garlic

Salt and pepper to taste

Coconut curry peanut sauce

1 tbs minced garlic

1 tbs minced ginger paste (or minced ginger with 1/4 tsp olive oil)

1 tbs red curry paste

1 15 oz can full fat coconut milk

¼ cup creamy peanut butter

Juice of 1 lime

1-2 tbs coconut sugar or maple syrup (depends on how sweet you want it)

Cauliflower rice– 1 head of fresh cauliflower or you can purchase pre riced cauliflower

Instructions:

Chickpea balls

1) In a food processor or blender mash up chickpeas. It doesn’t have to be a fine paste, there can be chickpea chunks, you just want to make sure they are ground up enough they will stick in balls.

2) Shred or dice your carrots, onion, and cilantro.

3) Add all ingredients in a bowl and mix together well.

4) Form 2 inch balls and put on a foil or parchment paper lined baking sheet.

5) Bake for 20 minutes or until outside is crispy on 350 F in the oven.

Coconut curry peanut sauce

1) Heat a small sauce pan on medium heat and add in garlic and ginger paste. Whisk and let the two mingle for 1-2 minutes then add in the red curry paste and whisk, let them all get well acquainted for 2 more minutes.

2) Add in the can of coconut milk, peanut butter, lime juice, and sweetener and mix well. Let it heat all together on medium low and whisk occasionally. Sauce will thicken slightly then remove from heat.

Cauliflower rice

1) Take your fresh head of cauliflower and cut it up so that it will fit in your food processor to rice it through the veggie shredder. If you do not have this then buy riced cauliflower.

2) Add 1 tbs of water or olive oil to a pan over medium heat and add cauliflower rice. Let it heat thoroughly for 3-5 minutes stirring occasionally.

Assemble your meal by laying down some cauliflower rice in a bowl, add chickpea balls on top, and then pour on the coconut curry peanut sauce. Enjoy!

In Blog, Dairy Free, Dinner, Food, Lunch, Recipes, Vegetarian on
February 19, 2018

Sweet Potato Hash Brown Stack with Eggs and Guacamole

You know those days where you really don’t want to put more than one ounce of energy into figuring out something deliciously healthy to eat? Yeah, I know those days. This recipe is a go to for those days. I recommend making everything homemade because when you make it yourself you know exactly what is in it, the quality of it, and you can give yourself a big ole pat on the back because you’re awesome. BUT this is the kind of recipe where if it ain’t gonna happen, if you don’t have time or energy to be a goddess of all things homemade, you can buy frozen hash browns and pre-made guacamole.

There are only 3 components to this: make some hash browns, make some eggs (anyway you like) OR tofu scramble if vegan, and make some guacamole to top it all off with. If that isn’t simple, I don’t know what is! This recipe is filling and full of healthy fats. It is one that will taste like comfort food, but give you all the energy to do all the things! Oh, and you can eat it for breakfast, lunch, or dinner. It is that versatile.

Could you just picture this on your brunch table with mimosas, a little spread of fruit, and some of your favorite people sitting around laughing with you? Make it happen.


Serves 4

Ingredients:

2 large sweet potatoes

Olive oil/coconut oil/ or butter for cooking sweet potatoes

4 eggs (scrambled, fried, or poached- one per person)

Season hash browns and eggs with salt, pepper, and garlic powder

Guacamole:

3 avocados

1 vine ripe tomato diced

¼ small red onion chopped small

2 tbs chopped cilantro

Salt, pepper, and garlic powder to season

1/8 tsp cumin

Juice of one small lime

Instructions:

1) If making your own hash browns, peel your potatoes and use your food processor with shredding attachment, if you really want to get down and dirty you can make your own hash browns by grating your sweet potato with a cheese grater and bonus- you get a great arm workout!

2) In a nonstick skillet add your oil or butter to thinly coat the bottom. Add your sweet potato shreds in on medium high heat. Continually stir, add in more oil or butter if needed to help with the sticking, and add in your salt, pepper, and garlic. It takes about 10-15 minutes to cook. You will know they are done when they look like hash browns and are soft.

3) While hash browns are cooking make your guacamole. First mash up your avocados, then add in the rest of your ingredients mixing well unless you like it chunky. Set to the side.

4) While hash browns are cooking, cook up your eggs whichever way you would like. One per person. Season with salt and pepper.

5) Once everything is cooked it is time to assemble. Scoop some hash browns onto a plate; next add your egg, and then top with guacamole. Add salsa if you’d like for a flavor boost!

*Cook hash browns according to package if opting to use frozen hash browns.

In Food, Lunch, Recipes, Vegetarian on
January 21, 2018

Thai Peanut Kale Wraps

Heyo! It’s been a good bit since I have posted a recipe. I have been doing this “clean eating plan” that I put together from the beginning of the year and plan to do it all the way through March so I haven’t been able to be as creative because I am sticking to my meal plan 100%. Anyway, as y’all can probably guess, I love cooking and coming up with recipes to share, so I’ve missed it! I have every intention to get back to more recipe posting in coming months.

Anyway— today I have one to share with you, whoop whoop whoop! I am OBSESSED with anything Thai peanut flavored. To those who haven’t taken their taste buds in that direction, you might think adding peanut butter to things like noodles or kale or well anything except for bread or a banana is insane. Well you are right, except that it is insane-ly good! One day I thought up this recipe for these Thai Peanut Kale Wraps and I have eaten them a handful of times and they are tasty, healthy, crunchy, filling, and colorful. It is easy to just prep all the stuff and then pull it out and make them for lunch throughout the week. Best of all this tasty recipe is packed with so many veggies and they are coated with that delicious Thai peanut flavor! 


Ingredients:

Chopped kale

Red bell pepper

Carrots

Avocado

Cilantro

Cooked quinoa

Tortillas

For the sauce:

1/2 cup peanut butter (creamy works best)

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 teaspoon minced ginger or ginger paste

1 teaspoon fresh minced garlic

Pinch red pepper flakes

1/4-1/3 cup water (add in gradually and taste to see how much you want )

Instructions:

1)      Cook your quinoa according to the package

2)      Make your sauce by combining all of the ingredients together in a magic bullet, blender, or by hand.

3)      Put chopped kale in a bowl (don’t use the hard parts of the stem) and pour the peanut sauce over the top. You judge how much you want on their but I like a lot of sauce… Most important part: MASSAGE your kale with the sauce on it for 1 minute. This helps the kale to be more enjoyable to eat.

4)      Next chop your veggies into thin strips or however you like to eat them.

5)      Add everything to a tortilla, quinoa, kale with sauce, bell pepper, carrot, avocado, and cilantro, roll up, and enjoy!

 

In Food, Healthier sweets, Recipes, Vegetarian on
December 18, 2017

Oatmeal Banana Bread Cookies

There are two types of people in this world: those who always have super ripe bananas in the freezer and those who do not. Which one are you? I am definitely a bananas in the freezer kind of gal. This is a great trait if you are one who likes to make banana bread. Well, I’ve discovered something I like even more than banana bread..drumroll please… BANANA BREAD COOKIES! Y’all, it’s the same delicious comforting taste of banana bread but like a quarter of the time in the oven, no slicing and dicing and fighting over who got the bigger piece out of the pan because it is banana bread in individual cookie forms.

While I would definitely not call this health food, I would say this is slightly healthier than your average cookie/average banana bread because it is made with coconut sugar instead of refined cane sugar. Coconut sugar has a lower glycemic index and gives you nutrients found in coconut palm which is why some people might consider this a slightly better option than your average cane sugar.

Let’s get to the more fun stuff though- these Oatmeal Banana Bread Cookies are fluffy yet moist, satisfying for a sweet tooth, a fun twist on regular ole banana bread, uses up the bananas you have laying around, and would be great at any holiday cookie swap.

I hope y’all enjoy and OMG one week until Christmas day!


Time: 20 minutes

Yield: 18 cookies


Ingredients

·         3 ripe bananas (could be yellow with brown spots or super brown and in your freezer for months)

·         1 cup coconut sugar

·         1 stick unsalted butter (room temperature)

·         2 eggs

·         1 teaspoon vanilla extract

·         2 cups all-purpose flour

·         1 cup old fashioned oats

·         1 tsp cinnamon

·         1 tsp baking soda

·         ¼ tsp salt

Instructions

1.       Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

2.       Beat together the butter and sugar for 30 seconds, then add in eggs, vanilla and bananas.

3.       One cup at a time, mix in the flour and oats, then cinnamon, baking soda, and salt, until just combined. Don’t overmix or they will not be as fluffy as you’d like. 

4.       Drop a spoonful onto your lined baking sheet, about 2 inches apart. Don’t expect dough balls, batter will be wet and will just plop down on your sheet.

5.       Bake for 12 minutes or until the edges begin to turn a light golden brown.

6.       Cool on a cookie rack for 5 minutes and then enjoy!

 

In Dinner, Food, Lunch, Recipes, Vegetarian on
November 6, 2017

Mediterranean Tostadas

It’s daylight savings time, that funky day of the year that messes up schedules and throws everyone off. Days like this call for easy dinners and I’ve got just the thing for you. Think flavorful out the wazoo, healthy, crunchy, satisfying and QUICK- and you’ve got Mediterranean Tostadas!

A tostada is basically a toasted or cooked (whether baked or fried) tortilla. I buy mine premade and I am sure you can find them in your local grocery store in the tortilla section. I like to load these tostadas up with hummus and veggies and to really up the flavor game I add tzatziki sauce and feta- two Mediterranean all stars.

This recipe involves some chopping, a little bit of roasting, mixing, and piling a mountain of tastiness onto a crunchy tostada. It shouldn’t take you long and if you are really in a hurry buy some premade hummus and tzatziki sauce at the store (typically you can find this in the deli area) and a jar of roasted red bell peppers and this will be on your plate and in your belly in no time.

This recipe is vegetarian and could easily be vegan if you omit the tzatziki and feta.

Makes 12 tostadas

Ingredients:

Tostadas

2 red bell peppers (to be roasted)

2 tomatoes

1 cucumber

1 small red onion

1 handful of chopped parsley

1 can of olives

1 avocado

5 minute hummus or store bought hummus

Tzatziki sauce

Feta

Instructions:

1. If you are roasting your red bell peppers at home do this first! I use good ole Ina garten’s tips and tricks.

2. If you are making your hummus and tzatziki, go ahead and do that now.

3. While the red bell peppers are roasting chop up all of your veggies into small pieces.

4. Once the bell peppers are done roasting, chop then drizzle with a little olive oil, and add a dash of salt and pepper.

5. Time to assemble your tostadas! Take a tostada and smear a hearty scoop of hummus on it, add any and all chopped veggies, drizzle on the tzatziki sauce, add feta cheese, and a sprinkle of chopped parsley.

6. Get down to flavor town and enjoy!