The Gilroy Pizza

We are slowly starting to get the house into shape! We have TV but no internet yet. We will hopefully have it soon and then I will get back to posting regularly.

The other day Michael’s boss bought them Jake’s Pizza for lunch and he brought the leftovers home. There was one called the Gilory Special and it looked amazing. Ranch, mushrooms, sausage, chives and tons of garlic! I just had to make a healthier vegan version. I took off a few ingredients and used Annie’s Lite Goddess Dressing instead of ranch—and of course used vegan cheese and sausage.

For those of you not from Northern California (oh, it hurts my little Oregonian heart to say that I live here!) Gilroy is a city in southern Santa Clara County that is famous for its garlic crop. It grows other produce like mushrooms, artichokes and tomatoes—hence the name and toppings of the pizza.

The Gilroy Pizza
1 pre-baked pizza crust (try my recipe)
1/4 cup of creamy salad dressing (try a ranch or I used Annie’s Lite Goddess)
2-4 cloves of garlic minced, depending on taste
1/2 cup vegan mozzarella (I used Follow Your Heart)
1/2 cup sliced mushrooms
1/4 cup marinated artichoke hearts, chopped
1/4 of marinated red pepper, sliced
1/4 ground vegan sausage (I used Lightlife Gimme Lean Sausage)
Chives, chopped

Pre-heat the oven to 500 degrees.

Place the pre-baked pizza crust on pizza pan.

Spread the dressing over the crust.

Sprinkle on the garlic.

Cover with mozzarella.

Add the mushrooms, artichokes, and red peppers.

Crumble on the sausage.

Bake for 10 minutes, or until the heated through and the mushrooms are cooked. Once again, this is vegan cheese, it lacks casein so it will not get all bubbly. It will melt a little bit but will quickly burn if you leave it in too long.

Like my nifty 50s linoleum floor?

It’s creamy, it’s garlicky, and it’s full of veggies. What’s not to love!

Thanksgiving 2011: Garlic Mashed Potatoes

I saved my favorite Thanksgiving dish for last. I LOVE mashed potatoes. When I was a teenager I used to eat a bowl of instant mashed potatoes for lunch most days. I am happy to say I have grown out of those unhealthy days and I don’t eat mash potatoes that often anymore. But, they are still one of my favorite foods. Creamy, buttery, and fluffy—what’s not to love? And, I thought garlic would make them special for holiday.

Garlic Mashed Potatoes
4 Russet potatoes
1 tbs vegan butter (I used Earth Balance)
4 cloves of garlic, minced
1/2 tbs more vegan butter
1/2 cup rice milk (soy milk works fine too) 
Salt and pepper, to taste
Wash, peal, and quartered the potatoes. 
Place the potatoes in the pot you plan the boiling them in. Covered the potatoes with cold water. Let them soak for at least 15 minutes. This allows the starch to leach out so they mash better. 

Place a lid on the pot, place it on the burner, and bring it to a boil. 
While that comes to a boiling, the 1 tbs of butter in a skillet over medium heat. Once it melts, add the minced garlic. Cook until golden, but careful not to burn it. 
Once it’s ready, remove from heat and set aside. 
Check the potatoes once they have boiled for a few minutes, they will be ready when a fork can be easily inserted all the through a quarter with no resistance. Once they are ready, remove from heat and drain. 
Return the potatoes back to the pot, add the garlic, the other 1/2 tbs of butter, and rice milk. Mash the potatoes until smooth and all the ingredients are incorporated. 
Now you have a big bowl of potato heaven! I hope you love this as much as I did.