I'm a believer that your life is as complicated as you make it. Now maybe that statement is over-simplifying things a little, or a lot, but it's true to a certain point. I think the same is with cooking for your family. I find cooking an outlet for my creativity. But every meal doesn't have to be something new and different if you don't want it to be. I think the best formula for people trying to lose weight, people on the go, or people living with carnivores while they themselves are attempting to be an omnivore/herbivore can be soup and salad. It's a simple formula but can be as complex, light or filling, and as interesting as you like. Grill/skillet/bake a piece of meat for anyone that thinks they need it, and you all have supper together.
There are endless salad and soup recipes/ideas. Lucky for me my husband likes everything I make us, and doesn't care if there's no meat on the table. As long as it's filling, tasty and satisfying I don't see how anyone could complain about what they're being fed. The American notion that meat should be at every meal or every day is deep-rooted in our history and therefore understandable. Kings ate meat, paupers didn't. Now everyone can eat like a king thanks to factory farming! But sadly, eating like the affluent has brought with it the 'diseases of affluence' (heart disease, cancer, etc.)
I'm loving all the new studies proving that it is best to 'eat meat sparingly', to eat foods that are in season, and eat grains of the earth. Eating meat should be reserved for times of famine or cold. It's a very compact source of energy and calories that definitely has its place. Most of us though, most of the time, aren't hurting for lack of calories in our day. As I listened to health leacture by a friend, Dr. Tracy Gibbs, a few years ago, I learned that a big portion of Americans are malnourished. Not meaning that they lack for calories, but they lack nutrition, vitamins, anti-oxidants, fiber, and water. I also love all the studies proving that we don't need as much protein as we think we do, that too much protein is harmful, and that vegetables have as much protein per calorie as meat 1. This site lays out the stats nicely.
Here's a simple dish I threw together for today's lunch. It's a whole wheat english muffin, topped with some Newman's Own spaghetti sauce, thinly sliced zucchini and tomatoes, put under the broiler for a few minutes. I guess it's just like my pita pizza non-recipe.
Remember, eating healthy does not need to be complicated. It can be simple if you want it to be. And even though real food prices are rising, I still think eating healthier is less expensive than eating junk food and meat and dairy. A bag of chips is more expensive than a bag of potatoes. And I could definitely eat a whole bag of chips and still be hungry but not eat a whole bag of potatoes in one sitting. Since changing to cooking vegan my grocery bill has lowered by about 15-20 percent. I love this site "Raw on $10 a Day" that proves how inexpensive healthy eating can be. In the long term we know it's cheaper. Any middle age/ elderly person will tell you how much their pills cost and I'm sure that some of those pills could be avoided with some dietary changes.
Showing posts with label Pizza. Show all posts
Showing posts with label Pizza. Show all posts
Tuesday, March 8, 2011
Wednesday, January 26, 2011
Cauliflower Pizza Casserole (Chipotle Pizza and Asian Pizza Versions)
Back in November I was watching the Dr. Oz show when a gal that had lost 100 lbs shared one of her tricks to weight loss which was replacing traditional pizza with this recipe for cauliflower pizza. Since then I have been experimenting with the recipe, but have yet to make the crust hard enough to pick up. Hence- pizza casserole to be eaten with a fork.
Although the texture is not exactly the same as traditional pizza crust, the spices really make this "crust" taste like pizza but, of course, it's much healthier. Think of the cancer-fighting properties of cauliflower as well as the high amounts of vitamin c and k when making this great dish. Susan of FatFreeVegan mentioned yesterday her chipotle guacamole and got these spices on my mind which inspired me to make the Mexican version of this pizza last night. More than heat, chipotles bring deep flavor and smokiness to a recipe. Going out to Thai food the other night with girl friends and talking about our love of peanut sauce inspired me to make the Asian pizza. Both were amazing!
Crust Ingredients:
Cauliflower, 2 cups steamed, grated (by hand or blended in food processor)
2 "eggs" (I soak 1 Tbl ground flax in 3 Tbl water for 3 mins per egg)
1/2 cup bread crumbs
1/4 cup veggie cheese
Spices: (quantities and/or spices you like, or "pizza seasoning", or what I did:)
2 tsp dried oregano
2 tsp dried basil
2 tsp garlic powder
1 tsp onion powder
Blend crust ingredients in food processor. It should look like this:
Spread crust 1/4 to 1/2 inch thick. Cook at 450 (F) degrees for 20 minutes. You can do this in a casserole dish, or on a pre-heated pizza stone/pan with cornmeal underneath. (I used both methods and although the pizza pan way didn't yield a pizza you could pick up with your hands, I still liked it because it gave some crispiness to the bottom of the crust that I liked. Both ways were amazing though! Maybe I'll try a skillet next time.) Add toppings of choice, see chipotle pizza topping or asian pizza topping below, and bake another 10-15 minutes.
Chipotle Pizza Topping
1/2 to 1 chipotle (canned "chipotles in adobo sauce" in the mexican foods section)
1/4 cup oil/ veggie broth (I used oil this time)
1 tsp garlic powder
1/2 cup black beans (or any kind of bean)
1/2 cup pinto beans
1 red pepper, diced (or any color pepper)
1/2 cup veggie cheese (optional)
Blend in food processor the oil/broth, garlic powder, and chipotle. Spread on half-cooked dough. Top with beans and pepper (and cheese if using.) Cook for 10-15 more minutes.
Asian Pizza Topping
1/2 cup natural peanut butter
1/2 to 1 tsp chili sauce
1/4 cup lite soy sauce
1/8-1/4 cup brown sugar
water for thinning sauce
dash lime juice
mushrooms, chopped
red pepper, diced
green onion, sliced
I used the peanut sauce my friend taught me for my Vietnamese spring rolls for this version. Stir together peanut butter, soy sauce, sugar, and chili sauce and lime juice. Taste and make sure there is enough sweetness, sourness and spice to your liking. Thin with water as you mix. Should be not watery, but not as thick as the peanut butter. Spread on half-cooked dough. Top with mushrooms, pepper and green onion. Cook for 10-15 more minutes.
Although the texture is not exactly the same as traditional pizza crust, the spices really make this "crust" taste like pizza but, of course, it's much healthier. Think of the cancer-fighting properties of cauliflower as well as the high amounts of vitamin c and k when making this great dish. Susan of FatFreeVegan mentioned yesterday her chipotle guacamole and got these spices on my mind which inspired me to make the Mexican version of this pizza last night. More than heat, chipotles bring deep flavor and smokiness to a recipe. Going out to Thai food the other night with girl friends and talking about our love of peanut sauce inspired me to make the Asian pizza. Both were amazing!
Crust Ingredients:
Cauliflower, 2 cups steamed, grated (by hand or blended in food processor)
2 "eggs" (I soak 1 Tbl ground flax in 3 Tbl water for 3 mins per egg)
1/2 cup bread crumbs
1/4 cup veggie cheese
Spices: (quantities and/or spices you like, or "pizza seasoning", or what I did:)
2 tsp dried oregano
2 tsp dried basil
2 tsp garlic powder
1 tsp onion powder
Blend crust ingredients in food processor. It should look like this:
Chipotle Pizza Topping
1/2 to 1 chipotle (canned "chipotles in adobo sauce" in the mexican foods section)
1/4 cup oil/ veggie broth (I used oil this time)
1 tsp garlic powder
1/2 cup black beans (or any kind of bean)
1/2 cup pinto beans
1 red pepper, diced (or any color pepper)
1/2 cup veggie cheese (optional)
Blend in food processor the oil/broth, garlic powder, and chipotle. Spread on half-cooked dough. Top with beans and pepper (and cheese if using.) Cook for 10-15 more minutes.
Asian Pizza Topping
1/2 cup natural peanut butter
1/2 to 1 tsp chili sauce
1/4 cup lite soy sauce
1/8-1/4 cup brown sugar
water for thinning sauce
dash lime juice
mushrooms, chopped
red pepper, diced
green onion, sliced
I used the peanut sauce my friend taught me for my Vietnamese spring rolls for this version. Stir together peanut butter, soy sauce, sugar, and chili sauce and lime juice. Taste and make sure there is enough sweetness, sourness and spice to your liking. Thin with water as you mix. Should be not watery, but not as thick as the peanut butter. Spread on half-cooked dough. Top with mushrooms, pepper and green onion. Cook for 10-15 more minutes.
Tuesday, February 9, 2010
Pita Pizza
Mexican Pizza
Diced Tomatoes
Diced Onions (green or regular)
Corn
Black Beans
Cilantro
Taco Seasoning (optional) or Salsa (optional)
Whole wheat pitas (or pictured was these "sandwich round" things I picked up once)
For my kids I usually spread spaghetti sauce on pitas and top with pineapple and a little vegan cheese. Preheat the oven really hot and then broil till hot and toasty.
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