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Edamame Wasabi Dip

IMG_5340You know when you are standing in the grocery store staring at all the options, and nothing really looks good? You pick up one thing, and think “Meh” or “I always get this…” That was me last week. I picked up my favorite brand of hummus and was like nah. Then I looked at the guacamole, and was still like nah…. I went through all the dips and wasn’t feeling any of them. So I walked away from the case sad, my dip-needs unfulfilled.

I walked down the freezer and randomly threw a bag of frozen edamame it in the cart. I like to put them in fried rice. Then when I was in the bean aisle, I saw chickpeas and thought about making my own hummus recipe. As I set the can in the cart, I saw the frozen bag. Then I randomly imagined a creamy but spicy edamame dip! So here we are with this post….

Edamame Wasabi DipIMG_5343
 16 oz bag frozen shelled edamame
 2 tbs tahini paste
 1 tbs red miso paste
 1 clove of garlic, minced
 1 tps ginger paste
 Wasabi powder, to taste
 Salt, to taste

Steam or microwave the frozen edamame until thawed and cooked. Let it cool to slightly above room temperature.

In a food processor, add the bag of edamame. Pulse a few times to get it started.

Then add all ingredients except the wasabi powder and salt. Blend until smooth.

Add the wasabi powder until desired hotness is reached. I don’t want to give you a set amount because everyone is different. But I would not go too much more than a 1/2 tsp if you like it mild. Likewise, I would not go over a 2 tbs if you like it hot. Just a bit, pulse and taste until you get to what you want.

Add salt as needed.

Spread into a serving dish, and top with a little extra wasabi and miso if you wish.

Let it sit for at least an hour, then enjoy!

IMG_5341

I suggest serving with some cucumber sticks, pita chips, and carrots.

 

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Five Layer Dip



*This is repost, since for some unknown reason, the first one got deleted.


I hope you all had a fun Fourth of July!

Once again, so for not posting very often. As I mentioned in my last post, I am moving to California. I am still staying with Michael’s parents and looking for a job (got some good leads so far!). Hopefully soon I will have a job and my own place so I get back to posting more. 

Yesterday Michael’s parents had a little BBQ so I thought I would make something nice for everyone too: five layer dip. I made this for a party before and it was gone within minutes. What’s not to love about layers of spicy beans, creamy guacamole, tangy Tofutti sour cream, fresh salsa and gooey cheese sauce? 


Some of the layers are from recipes I have posted before, so I will spare you the repeat and just post the links. 

Five Layer Dip:

First layer: Spicy Beans
16 can of pinto beans, drained and rinsed
1/4 of a medium onion
1 large bell pepper
1 clove of garlic
Red pepper flakes, to taste
Salt and pepper, to taste
1 jalapeño pepper, minced


Drain and rinse the beans. Set aside. 


Chop the onion and peppers into bite-sized pieces. Mince the jalapeño. 



Spray a large skillet with cooking spray and heat over medium heat.


Saute the onions and peppers until slightly golden.






Add the beans, garlics, and red pepper flakes. 












Cook until the beans are heated through. Mash the beans into a paste as it cooks. 








Season with red pepper flakes, salt and pepper, and add the jalapeño. 


Remove from heat and set aside to cool.






Second layer: Basic Guacamole 
Third layer: Tofutti Sour Cream


Fourth layer: Fresh Salsa 
2 large tomatoes, diced
1/4 of a medium onion, diced
1 clove of garlic, minced
1 jalapeño, minced
Handful of cilantro
Salt and pepper to taste


Dice tomatoes and onions, then add to a large bowl.



Mince the garlic and jalapeños and, add to the bowl. 






Add the cilantro and mix. Season with salt and pepper to taste. 


Cover and refrigerate until ready to use. 


Fifth layer: Cheese Sauce


Assembly:
I suggest doing this in a large see-through (I know I did it in a pink one, it was the biggest one I could find) bowl or dish so you can see all the contrasting layers.


In the bottom of the large bowl, spread an even layer of the Spicy Beans. 



Second, spread on the Basic Guacamole.



Next, cover with as much sour cream as you like. 


Then, put the salsa on top of the sour cream.

Lastly, pour on the cheese sauce. Garnish with some red pepper flakes and cilantro. 



This was big hit! We munched on this while the grill heated up and it was devoured quickly. 


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French Onion Soup

I have no idea why, but last week I was sitting in the couch watching TV and all the sudden wanted french onion soup. I have made Alton Brown’s recipe from Good Eats before and loved it. I didn’t feel like looking up his recipe so I did it off the top of my head. The real recipe calls for butter, beef broth, and wine. I don’t eat butter or beef broth, so I used vegan margarine, vegetable broth. I also used beer  because I did not feel like buying a bottle of wine and my boyfriend has plenty of beer in the fridge. The beer did give a different flavor, a little bit more yeasty/salty, but I liked it. Michael did not complain either.

Onions are amazing. They can help clean out your digestive system, have anti-inflammatory and antioxidant properties. Some research even suggests they have cancer fighting abilities. Ever why onions make you cry? Wouldn’t you try to blind your enemy if they were trying to cut you open and eat you!

This makes 2-3 servings.

French Onion Soup
2 large white onions, cut into thin half slices
3 tbs of vegan margarine
Pinch of salt
1 clove of garlic, minced
1 bottle of beer (I used Long Board)
1 can of vegetable broth
3 cup of water
Salt and Pepper to better

Cut onions in half, then into thin slices. Mince the garlic.

In a large pot over medium heat, melt the butter.

Add the onions and a pinch of salt.

Stir everything together well and spread into a even layer on the bottom of the pan. Let it sauté for a few minutes, stir and spread out evenly again. Repeat until all the onions are brown and caramelized. This could take awhile, be patient and don’t crank up the heat.

Add the garlic and sauté for a minute or two.

Add the beer and scrap up all stuff from the bottom of the pot.

Add the broth and water, and bring to a boil.

Reduce to a simmer and cover. Let it cook for 30 minutes.

You can get all fancy and put in little ramekins and cover them with a cheese-covered crouton and bake in them in the oven. Or, do what I did and put a little cheese on top and serve them with grilled cheese sandwiches.

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Fresh Rolls

Merry Christmas! I hope you all were very nice this year :-)

For my holidays and special events, my family loves to go to this Thai restaurant in Beaverton, Oregon called Typhoon. I decided to keep the Thai food tradition alive this year and planned on making fresh rolls and pad thai for Christmas Eve. But, working till 11:15 PM the night before and opening at 6:45 AM on Christmas Eve, plus having to come home and clean my whole apartment on top of cooking…. yeah, didn’t work out. I invited a friend from work over for dinner and after making the fresh rolls decided that was all the cooking I could do for one night. But they came out pretty good. I based this recipe off one from Alton Brown on his show Good Eats. Here’s the video of his version (skip ahead to 5:00):

I forgot to cut the noodles before cooking like he did, but I didn’t notice a real difference. I also cooked my noodle a bit too long so they were softer than I would have liked, but no big deal. Also, I obviously did not use shrimp, but tofu instead. Overall, I really liked this. Next time I will try wrapping them in lettuce like he did.

This makes 8 decent sized rolls.

Fresh Rolls
8 rice paper wrappers
1/4 of a block of extra firm tofu, drained and chopped into bit sized cubes
2 tbs soy sauce
The juice of half a lime
1 tps chili sauce
3 bundles of vermicelli mung bean noodles
1/4 cup of cucumbers, sliced into strips like Alton does in the video (I forgot these actually but I could tell how they would have rounded out the flavor)
1 medium carrot, cut into thin strips
Bean Sprouts
Cilantro, removed from stem
Thai basil, removed from stem (I forgot this too but once again, I see how it would have made the rolls even better)

Drain and cube the tofu.

Put it to a large bowl and add the soy sauce, lime juice, and chili paste. Mix together well and set aside.

Soak the noodles in water for 15 minutes. You can cut the noodles first like Alton did in the video but I didn’t.

Bring a pot of water to boil on the stove. Once the water boils, cook according to the directions on the package.

Once cooked, drain and let them cool. Then add to the tofu mixture and coat well with the sauce.

Cut the cucumber and carrots into thin strip. Remove the cilantro and basil from the stems.

Now time to assemble, I didn’t take many photos during assembly because it was hard to rolls and shoot at the same time.

First soak the rice paper wrap in warm water for 10 seconds.

Remove and drain from the water, then lay on flat surface.

Along the bottom edge of the side closest too you, put down about 2 tablespoons of the noodle and tofu mixture. Make sure to leave a little bit of the edge free.

Next add put on a few cucumber and carrots sticks.

Now add a few bean spouts.

Lastly put on some cilantro and basil.

Now, like Alton says in the video, roll it up like a burrito. Start by rolling the top around first, then bring the sides in and then continue to roll over until closed.

Set a on a tray and cover with a damp cloth while you prepare the rest of the rolls.

I made a dipping sauce of soy sauce, lime juice, and chili sauce. And we had them with some sparkling wine.  A very lovely and light dish. I have more wrappers so I will making this again soon.

Merry Christmas and Happy Holidays!  I hope you had a lovely and festive day surrounded by those you love. And I hope santa brought you everything you asked for!

P.S. Speaking of Santa, I got a juicer so look out for some juice recipes soon.

My juicer with Penny fascinated by the bubbles in the wine.

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Kabocha Squash Soup

I love when good things are cheap. My local health food store had variety of locally grown squash on sale. The minute I saw them, I thought of hot bowl of creamy soup. I first picked-up a butternut squash but then a lovely little green one caught my eye. I didn’t know what kind it was but it wad lighter (hence cheaper) so I bought it. After a bit of Google and asking my mom, I learned it was a kabocha.

Kabocha is a Japanese winter squash. It looks like a squat green pumpkin. It has the texture of pumpkin but tastes more like a sweeter butternut squash. It is high in iron, vitamin C, and potassium. It’s meat is bright orange and it’s packed full of seeds too (I roasted them, a bit chewier than pumpkin seeds but still good). 
I came up with this recipe on my own, but it’s pretty much like any basic squash soup. This would also be wonderful with most other squash varieties as well. 

Kabocha Squash Soup

1 kabocha squash
1/2 cup coconut milk
2 cup vegetable broth 
1 onion, diced
2 cloves garlic, diced
2 cups of kale, chopped
3 cups water
1 tsp cumin
1 tsp turmeric
1 tsp chili powder
Salt and pepper to taste

Pre-heat the oven to 400 degrees. 
Cut the squash in half and scoop out the seeds. 

Spray a baking sheet or pan with cooking spray and lay the squash cut side down.

Bake for about an hour, until totally soft. 
While that roasts, chop up the veggies. 

In a large pot, heat a some oil and sauté the onions until translucent. 

Add the garlic and cook for a few more minutes. 

Add the kale and cook until tender. Add the 3 cups water. Remove from heat and set aside. 

Once the squash is done and cooled, scoop out the meat into a blender. 

Add the coconut milk and vegetable broth. Blend until smooth. You may need to add a bit of water if it’s too thick.  ( I don’t know what happened to the picture of this step, sorry!)

Add the squash puree to the pot and turn the burner on to medium-low heat. 

Add the spices and salt and pepper to taste. Bring up to desired temperature and serve hot. 
I have a bit of a cold again so I had my with a lovely glass of Theraflu. Hopefully the vitamin C in the squash will do me some good. 
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"Cheesy" Breadsticks and Mushroom Sauce

I had pizza night last night because I have plans for tonight (Bad Geology Movie Night for the geology club, geeky I know) but I still wanted my pizza night. When I was about what kind of pizza to make, I thought of Pizza Hut, which made me think of its breadsticks. So I decided to make some. But, a big pile of cheesy bread is not a healthy dinner, so I decided to add some more veggies to sauce to add some more nutrients. There was sale on mushrooms at the store (99 cents a pound!) so I went with a mushroom sauce with some fresh basil from patio garden.

Mushroom Sauce
1 cup button or white mushrooms, de-stemed and diced
1/2 cup onion, chopped
1 clove of garlic, chopped
1/4 cup red wine (I used Pinot Noir)
1 can tomato sauce
Handful fresh basil, chopped
Red pepper flakes
Salt and pepper

Wash, de-stem, and dice the mushrooms. Chop the onion and garlic too.

Heat some olive oil in a pot over medium heat.

Add the mushrooms and cook until they release most of their water.

Add the onions and garlic. Cook until the onions begin soften and the mushroom water evaporates.

Add the wine to deglaze the pan. Scrape up the stuff up from the bottom.

Add the tomato sauce and stir well.

Add the red pepper flakes, salt, and pepper to taste.

Cook for a minutes so all the flavors come together.

Take it off the heat and add the chopped basil.

This would be lovely over pasta, but it’s an even better dipping sauce for breadsticks…

“Cheesy” Breadsticks
1 pre-made pizza dough (try mine)
Italian Seasoning
Garlic salt
Vegan mozzarella cheese (I used Daiya)

Pre-heat the oven to as high as it will go and spray a pizza pan with cooking spray.

Roll your pizza dough into a rectangle. This dough I made last week and froze.


Cut into about 1 inch strips.

Arrange the strips on the pizza pan.

Sprinkle with desired amounts of Italian seasoning and garlic salt.

Top with desired amount of mozzarella.

If you want some extra flavor and crunch, you could brush on some olive oil before you put the toppings on.

Bake for about 10 minutes, until the dough is slightly golden. I like mine on the softer side but you can bake them longer if you want more crunch.


I had my breadsticks and mushroom sauce with a side of olives for bit more salt. And of course the rest of my Pinot Noir.

Warning, this dinner may attract your new 9-month old kitty.

Meet Penny, got her from an animal sanctuary on Tuesday. 

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Jack-O-Latern and Spiced Pumpkin Seeds

I love Halloween. It’s my favorite holiday. Like I said in my Halloween Taco Rice Bowl post, I am named after Elizabeth Montgomery’s character Samantha from the TV show Bewitched, so this holiday is pretty much made for me. If I could get away with it, I’d still go trick-o-treating (and don’t pretend like majority you wouldn’t too!) As fun as dressing up and getting free candy was as a kid, my favorite part was actually carving pumpkins. It was good quality time I got to spend with my family while having fun and being creative. Those are some of my most cherished childhood memories. What kid doesn’t love to get messy and throw pumpkins guts at their brother? And, there was always the delicious toasted pumpkins seeds afterwards too. I haven’t carved a pumpkin in several years sadly. Now that I am not living in the dorms anymore, I decided it was time to carve and toast seeds again.  I also decided that I would spiced up my seeds this year, ya know be a little more adult. I divided my seeds in two in order to make some savory and some sweet.

You don’t have to carve your pumpkin like I did, you can just cut it in half length wise and scoop out the seeds. But what fun is that?

Spiced Pumpkin Seeds
1 large, ripe pumpkin
Oil or cooking spray
Savory Seasoning
1 tsp curry
1 tsp chili powder
1 tsp garlic salt  powder
Sweet Seasoning
1 tsp cinnamon
1tsp ginger
1 tsp black strap molasses

Setting up to carve on my balcony. 

First thing, carve your pumpkin. Since this can be get messy, I decided to do this on my balcony. You will need two bowls, a big knife, a smaller pairing knife, a spoon or ice cream scoop, and a dish towel to wipe your hands.

Draw the desired design on your pumpkin while it’s still whole.

Cut a circle around the stem, clean off the gunk and set aside.

Ew, slimy.

Scoop out the membranes, but separate out the seeds. The little tiny ones can be discard though.

Carve the design. I am not the best artist, but I like mine cock-eyed and crooked-toothed. I named him Igor.

Meet Igor. 

Clean up the edges and put the stem back on.

Put your beautiful pumpkin on display for everyone to enjoy.

Now for the seeds….

Pre-heat the oven to 300 degrees.

Rinse the seeds very well and get all the gunk off.

Dry them well too.

You can either oil or spray a baking sheet. Oil can give the seeds a bit more flavor but adds more calories. I just spray mine.
Spread the seeds into a single layer.

Bake for 30 minutes, stirring occasionally.

Once they are lightly golden, they are done.

Combine all the savory seasonings a bowl and add the seeds while still hot. Toss together to coat.

Combine all the sweet seasonings in another bowl and add the seeds while still hot. Toss together to coat.

Now you have a lovely jack-o-latern and delicious pumpkin seeds.

But, there is more a simple pumpkin can yield. Those slimy, nasty membranes can be added to a compost pile to give nutrients to your garden (assuming you have one). The pieces you cut out can be roasted in the oven and make a tasty addition to your dinner.

Baked tofu, pesto smashed potatoes and a side of roast pumpkin
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Go Ducks: Yell-O and Green Nachos

For the past 6 years of my life, every Saturday from September to December is taken over by Oregon Duck football. I am proud graduate University of Oregon and needless to say, I bleed green and yellow. I loved going to the games with my sorority sisters and yelling “O” until we went hoarse. I have sadly had to spend the past seasons and this one cheering from Hawaii. But just because I am in the middle of  the Pacific doesn’t mean I don’t get all ducked-out. I either go to a local sports bar or watch from home, but regardless I have my jersey on and shout like a maniac.

Today the Ducks face off against LSU, a game that will sure deserve a special blog post. So I decided to make something green and yellow (U of O colors), and finally settled on nachos. I made queso sauce from nutritional yeast and used salsa verde for the colors. Plus some jalapeños for some spice and because they are little O’s. I wanted to top it all off with some vegan sour cream, but my store was sold out.

I just realized this is also fitting because our coach is named Chip.

Yell-O and Green Nacho
Queso sauce:
4 tbs vegan butter
1 and 1/4 cup nutritional yeast, divided

3/4 cup vegetable broth
1/2 cup unsweetened, plain soy milk

1/2 tbs garlic powder
1tps cumin
1 tps parkia
1 tps chili powder
1/2 tsp pepper
The rest of the stuff:
1/4 medium onion, chopped
1 cup soy” beef” crumbles (I used Smart Ground)
Tortilla chips
Salsa verde
Jalapeños
Vegan sour cream

To make the queso sauce, add the vegan butter and 1 cup of the nutritional yeast to saucepan over medium/low heat. Incorporate the two together to make a sort of roux. It should clump together and get a little golden.

Add the vegetable broth and soy milk. Whisk together so there are no lumps.

Add the garlic powder, cumin, paprika, chili powder and pepper. You can add salt if you like, but mine didn’t need it. Mix together well.

Reduce the heat to low. Let it reduce and thicken, stirring frequently. Taste it after awhile, if it need more “cheese” flavor, add some more nutritional yeast.

In skillet, lightly brown the chopped onion. Then add the soy crumbles. Cooked until heated through.

Once the queso sauce is smooth and thicken slightly, it’s time to assemble.

On a large plate or platter, scatter desired amount of chips. There is enough sauce for at least 5 serving so be generous.

Next sprinkle on the soy crumble mixture.

Now pour on the queso sauce.

Now add the desired about of salsa verde.

If your store didn’t run out of sour cream like mine did, add a few dollops.

Top with desired about of jalapeños so your nachos are yelling “O”.

Turn on the Ducks game, open a Widmer (or any other fine Oregon brew) and get ready to cheer! Win the days boys!

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Barszcz: Polish Beet Soup

I’ve always wanted to try borscht, called barszcz in Polish. I love the taste of beets and figured all those jokes about the soup being awful soup were from McDonalds-addicted, over-processed food lovers. Now that I’ve tasted it, I know that is exactly the case. It has a mild and slightly rich flavor, totally in love.  My mom say it’s ok, but my grandma said she loves it too. Although she loves, my mom said she didn’t make it very much while my mom was growing up because my grandpa hates beets. Apparently he didn’t even want them in the house! I must confess that grating beets is a pain, so I shared my grandpa’s hatred while I was prepping everything at least. This recipe is based on one from cooks.com called Polish Beet Soup.




Barszcz
4 cups water
1/2 stick of vegan butter (I used Earth Balance)
4 good-sized beets
1 medium-sized onion
Salt

This part really sucks to do. I suggest wearing gloves so your hands do not turn bright red.  Peel and grate the beets and onion.

Add the 4 cups of water to a large pot and bring to a boil. Once boiling, add the vegan butter.

Once the butter has melted, add the grated vegetables and salt to taste.

Cook for about 1/2 an hour, until the beets and onions are cooked.

If you want hot soup, serve it immediately. But I wanted mine cold so I made mine earlier in the day and then let it chill till dinner.

Top with some vegan sour cream (try Tofutti) and some dill or chives. My dad and I loved it, my mom wasn’t a big fan. I guess she takes after her dad.

One last Polish recipe posting up soon.

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Parents’ 27th Anniversary Dinner, Part 2: Antipasto and Pizza

Sorry it took a couple days to post part two of my parents’ anniversary dinner, I got distracted spending time with my family. The dinner was delicious and my parents were very happy. My brother had to work, so it sadly was not a family dinner. I made an antipasto platter with some marinated veggies, and provolone and prosciutto. I didn’t eat the meat and cheese, that was for my parents. Like I’ve said before, if you are crazy oversensitive about veganism, no one will like you. If you don’t ever let others have meat or dairy near you, they just won’t have you around. I like eating meals with my family and friends, so I just let it go. Just because they are eating meat and cheese, doesn’t mean you have to.

Anyways, I also made them a pizza margarita with real fresh mozzarella and fresh basil from my mom’s garden.  For myself, I made two mini pizzas. One was a based on a recipe I saw in Cooking Light for a Summer Veggie Pizza with fresh grilled veggies. The second was a fake BBQ chicken pizza. There was small oven-transferring accident for the summer pizza so I do not have a final picture of pie, but I promise it was good.

I must confess, I did not make the pizza dough. I had so much stuff to make, the last thing I wanted to do was watch yeast proof. I also did not pre-bake the dough this time because my mom has a pizza stone so the oven gets hot enough to make a crunchy crust the first time.


Pizza Margarita (Non-Vegan)
1 ball of pizza dough
1 cup tomato sauce (I made my own, I’ll post the recipe sometime)
2 medium balls of fresh mozzarella
2 medium roma tomatoes
Handful of fresh basil

Pre-heat the oven as high it will go. If you have a pizza stone, pop it in too.

Roll the pizza dough out into desired shape and thickness.

Spread on the tomato sauce.

Cut the mozzarella balls and the tomatoes into semi-thin slices.

Place on the mozzarella slices, then top with the tomatoes.

Next lay on the basil leafs. I left them whole but you can chop them up too.

Bake for 10-15 minutes, until the crust is golden and the cheese is bubbly.

My parents said the pizza was delicious. They almost forgot to save my brother a few pieces!

Summer Pizza

1 red pepper
8 asparagus stalks 
1/4 of a small red onion
1 ear of corn 

1 ball of pizza dough
1 tbs olive oil
1 clove garlic, chopped
Salt
1/2 cup vegan mozzarella (I used Daiya)
Fresh basil

Roast the red pepper, either on the grill or under the broiler, until the skin blackens. Once it is cooled, peel off the brunt skin. Then remove the stem and seeds, then chop into strips. Add to a small bowl.

Roast the asparagus, once again either grill or broiler,  just until tender. Chop into 1/2 inch pieces.  Add to the bowl.

Remove the corn from the bowl. I suggest doing this in the bowl so the kernels do not fly everywhere.

Cut the onion into slices. Add to the bowl and mix together.

Pre-heat oven as high it will go. If you have a pizza stone, throw it in too.

Roll the dough out into desired shape and thickness.

Spread the olive oil and garlic on the dough, season with some salt.

Top with the veggie mixture.

Sprinkle on the cheese and top with the fresh basil.

Bake for 10-15 minutes, until the crust is golden and crunchy. Because it is non-dairy cheese, it will not get bubbly so do not leave it in too long.

Like I said, this pizza had a small accident but what remained was so good. I am so making this pizza again.

BBQ “Chicken” Pizza
1 ball of pizza dough (I use half since it was a mini pizza)
1 cup vegan chicken strips (I used MorningStar Farms)
1/4 white onion, sliced
1/2-3/4 cup BBQ sauce (depending on taste, I like mine saucy but my mom said it was bit much)
1/2 cup vegan mozzarella (I used Daiya)

Pre-heat oven as high as it can go. Once again, if you have pizza stone, throw it in.

In a large bowl, mix together the onion slices, chicken strips, and BBQ sauce together well.

Roll the dough out to desired shape and thickness.

Spread the BBQ mixture onto the dough and top with the cheese.

Bake for 10-15 minutes, until the crust is golden. Once again, the cheese is not dairy so it will not get bubbly.

I had been craving a BBQ pizza and this was exactly what I wanted. So simple but so good.

Love you mom and dad! May you have many many more anniversaries to come!

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Guacamole 3 ways

I’ve lived in my new place all summer now and apparently never bothered to look up when I walked out the door. My friend Shane last week mentioned there was an avocado tree right outside my door and I was surprised. He picked a whole bunch of them for me and I’ve been patiently waiting all week for them to ripen.

I decided to make 3 types of guacamole: basic, mango, and hot roasted pepper. The basic is just the traditional with some tomatoes, onions, garlic, and lime juice. The mango is the same, just add some chopped mango. The roasted pepper obviously has a roasted bell pepper, and for some kick, some Serrano hot peppers.

Basic Guacamole
1/4 cup onion
2 cloves of garlic
2 medium tomatoes 
2 large ripe avocados
Juice of 2 limes 
Pinch of salt

Chop the onion and garlic into desired sizes. I like my a little guacamole a chunky so I did mine into small chunks. Add to a large bowl.

Cut the tomatoes into about the same size the onion. Add to the bowl.

Avocados aren’t hard to cut up, but they can be messy. Alton Brown explains it better than I can, so watch from minutes 2:50 to 3:40 of this clip if you don’t know how.

 

Chop the avocado into equal size pieces to the onion and tomato and add to the bowl.

Now squirt on the juice from the limes and sprinkle on the pinch of salt.

Mix it all up, breaking up the avocado chunks a little bit as you go and now you have yummy basic guacamole!

Mango Guacamole
1/4 cup onion
1 clove garlic
1 cup mango
1 medium tomato
2 large avocados
Red pepper flakes
Juice of 1 lime
Pinch of salt

 
Peal and chop up the mango into desired chunks.

Follow all the directions above for the basic guacamole, but just add the mango and some red pepper flakes. I add the red pepper in this one because I like the contrast with the sweetness of the mango.

Hot Roasted Pepper Guacamole
1/4 cup onion
1 clove garlic
1 medium tomato
1 bell pepper, roasted
2 ripe avocados
2 Serrano peppers
Juice of 1 lime
Pinch of Salt

I decided to puree this version because I thought the flavors would mesh together better. This is my new favorite way to make guacamole now!

You can buy the jarred roasted red peppers if you like for this, but I roasted my own. Just spray a pan with cooking spray and the pepper as well. Place under the broiler until the skin is charred black.

Once it is cooled (unless you like burning yourself on hot vegetables), peal off the brunt skin and chop into chunks.

Follow the steps for the basic guacamole, but this time throw everything, including the roasted pepper but not the Serrano pepper, into a blender or food processor. Blend until smooth.

Next chop the stem tops off the Serrano peppers. Then cut in half lengthwise. If you don’t like it hot, you can tone it down by scraping out the seeds.

I like it hot so I so i added the whole thing to the blender. Blend until it is incorporated.

I topped some homemade black beans with the basic guacamole for lunch today.

Good thing I like guacamole because I’ll be eating the rest of the week now!