The Best Homemade Pizza

The goal: to create a 100% whole wheat pizza crust that tastes yummy. I have now spent years perfecting this recipe and this is the version I keep going back to. It's simple, delicious, and yeah, I think you can call it healthy for pizza. Here it is:

Ingredients:
1 cu warm water (around 110° F)
1 package (2 & 1/4 t) yeast
1 T honey (you could use 1 T sugar, agave, or maple syrup instead, but don't use fake sugar - the yeast need food to make bubbles)

2 cu whole wheat flour (plus more for kneading)
1 T olive oil
1 t salt

Variations:
If you want to make a thinner crust add 1 t apple cider vinegar
You could also add seasonings to the crust, such as oregano, crushed red pepper, sun dried tomatoes, sub spinach or kale juice for the water, you get the idea!

This recipe makes 2 thick or 4 thin crusts. Sometimes I'll make 2 flatbread pizzas and freeze the other two for a quick meal another day.

Instructions:
Combine the 1 cu warm water with the 1 T honey and 1 package yeast. (I mix this up right in my glass measuring cup.) Let sit for 10 minutes.

Meanwhile, in a large bowl, combine 2 cu WW flour, 1 T olive oil, and 1 t salt. Include your variations here too if you are using them.

When 10 minutes is up, combine the yeast mixture into the flour  mixture and stir until just combined (you may need to use your hands). Lightly dust your countertop with flour and knead for a few minutes. Form dough into a ball and return to the large bowl. Cover with a towel (or the lid of a pan like I do) and let rest for at least 30 minutes.

Preheat oven to 400° F.

When 30 minutes is up, divide dough into 2 or 4 smaller balls (depending if you want thin or thick crust). On a floured surface, roll into desired pizza crust shape and place on baking sheet. Dock with fork, and blind bake crust for 10 minutes. Remove from oven, top with desired sauce and toppings, and bake for an additional 7 to 10 minutes. Let cool, cut, enjoy!

Bonus! Here is my super simple sauce recipe:

Ingredients:
1 - 28 oz can San Marzano tomatoes
Any seasonings you like. I use:
crushed red pepper
oregano

Instructions:
Combine ingredients in a blender. Boom.

Enjoy.

The Garden & Bonus! Ginger Dressing Recipe

I just traveled for work for three weeks straight. I missed Robert the most of course, and the puppy and kitty second most. I mean, how could you not miss this face:

But the thing I missed third most was my garden. I had just started to plant seeds before I left and couldn't wait to see what awaited me upon my return. In fact, I had Robert text me pictures of the garden while I was away!

Here's the garden before and after my trip. On the left, you can just start to see the snap peas and the collards peeking out from the soil. On the right, sha-zam! The red leaf lettuce had grown enough to make a huge ginger salad. I just took the outer leaves, so the little guys will continue to grow. Ginger Dressing recipe below!

 

Here's what we planted. Each box is a square foot and the number is how many of each plant is in each box.

As you can see, we followed Mel's techniques to a T, with awesome results so far! I highly recommend downloading his book:

Squarefoot gardening saves space, seeds, and water. And money in the long run. It was about a $200 investment for the supplies and soil, but once you're set up, you only have to add a scoop of compost to each square before growing again! No need to replace the soil! Plus, you only plant what you need (I mean who could use every head of kale 1 packet produces maturing at the same time?) so you can plant from 1 packet season after season.

Here are the basics:

1. Create your raised bed and line it with a drain-able weed barrier sheet. This is a no native soil technique.

2. Make your Mel's mix of 1/3 vermiculite, 1/3 peat moss, 1/3 compost (comprised of a few different types. I used chicken, mushroom, cow, and earthworm). This mix is costly, but again you never have to replace it! And it holds water well, so you use about 10% of a normal garden's watering needs. 

3. Add the mix in layer by layer, spraying down with a hose between each layer. Once filled, just top with the wooden slats spaced 1 foot apart. I used wooden siding that I had Home Depot cut into 4 ft slats for me. Then I drilled a hole at 1 ft increments and put a nail where the holes intersect.

Again, I highly recommend the book, as it will go into some detail that I didn't, but I can attest to how much I love it so far! Next year, the entire backyard may be square foot gardens! 

Oh yeah, I'm also growing a few things that don't quite fit the square foot rules. The black barrels on the right are potatoes and sweet potatoes, and the herbs (from left to right) are oregano, sage (which is going crazy!), and rosemary. These herbs have been with me for three years now and just keep getting better and better! I love being able to walk outside to snip some flavors for tonight's dinner. In fact, I just added a few rosemary sprigs to the garbanzos in my pressure cooker.

Bonus! Ginger Dressing Recipe:

This is a classic recipe with a Kelly twist.

1/4 cu each peanut oil and rice vinegar

2 T each grated onion, celery, fresh ginger root (no need to peel, the grating will do the work for you!)

2 T each ketchup, soy sauce, lemon juice (We always use organic ketchup to avoid the HFCS)

1 T sugar

1 t garlic

salt & black pepper

Puree in blender about 30 seconds until smooth consistency. Enjoy with greens of your choice and the classic accompaniments of tomato, cucumber, and carrot.

Happy Growing!

Quick & Easies: Vegan Choco-Banana-Nut Muffins

You probably have three overripe bananas sitting on your counter right now. What are you waiting for?

I set out to make this recipe as quickly as possible with as few ingredients and dirty dishes as possible but with as much yumminess as possible. Here are the results.

Makes about 12 muffins.

Ingredients:

2 T flax

6 T water

3 overripe bananas

1/2 cu sugar

2 T canola or veg oil

1 T vanilla (I use homemade vanilla extract and I love the flavor. If your vanilla is store bought  you may only want to use 1 teaspoon)

1.5 cu whole wheat flour

1 t baking soda

1/2 cu chocolate chips

1/2 cu chopped walnuts

Very Easy Directions:

1. Preheat oven to 350° F Whisk 2 T flax and 6 T water in a small bowl with a fork. In a large bowl, add bananas.

2. Add 1/2 cu sugar to bananas and mash with fork. 

3. Add flax mixture, 1 T vanilla, 2 Toil, 1 t baking soda and mix. Slowly incorporate 1.5 cu whole wheat flour and fold in with spatula. Add 1/2 cu chopped walnuts and 1/2 cu chocolate chips and give a final stir.

4. Filled lined baking cups and bake at 350° F for 25 - 30 minutes until a toothpick inserted in the middle comes out clean.

Enjoy!

Quick & Easies: Italian Roasted Green Beans

Hello! Happy New Year! It has been too long and I have so many recipes piling up to share with you, most notably my perfected Vegan Brownies. And I never did document last year's vegan adventure in Disney World. And I promise to walk you step by step through the start of my new Square Foot Garden! Oh the things I will grow!

If only everything could be so organized as my garden.

But those must wait for another day. For now, let me introduce you to a dish that takes less time to make than it took you to read that paragraph up there: Italian Roasted Green Beans. Here's what you need:

Ingredients:

1 bag frozen (yep, you read that right) French green beans

1 small sliced onion

1/2 pint grape or cherry tomatoes

2 T olive tapenade**

** Store bought is fine, but you can easily make your own by food processing (what? that's a verb!) your favorite pitted olives and any or all combination of parsley, olive oil, capers, lemon juice, garlic, red wine vinegar, sun dried tomatoes, and/or crushed red pepper.

4 Easy Steps:

1. Preheat oven to 400° F

2. Toss ingredients with bare hands on a baking sheet lined with parchment or a silicone baking mat.

3. Roast for 15 - 20 minutes, tossing ingredients with a spatula every 5 minutes until tomatoes burst and onion starts to caramelize.

4. Enjoy!

PS: Leftover tapenade can be used on pasta, pita chips, or a fancy pizza, as a dressing, or in a sandwich just to name a few! How do you serve up olive tapenade?

Happy New Year - Greens & Black Eyed Peas

Happy New Year!  If you are anywhere near the Southeast, you've probably heard of eating Hoppin John and Collard Greens. It's an age old tradition to welcome in the new year and I've eaten it on New Year's Day for as long as I can remember. Here is my quick and easy take on a classic favorite.

Note: The "quick and easy" portion of this recipe is courtesy of my mother, who gave me a Fagor Pressure Cooker for Christmas. If you don't have one, this recipe is still do-able. Heck, you could even use canned black eyed peas if you want!

Ingredients:
1 cu dried black eyed peas (soaked overnight and drained)
3 cu veggie broth (you can use water and 1 T salt here if you'd like, but I had the broth on hand)

1 bunch collards, de stemmed and torn into bite sized pieces
1 T olive oil
1 t garlic
1 t salt
1 t South African smoke seasoning (I get mine from Trader Joe's, if you can't get it, substitute crushed with 1/2 t red pepper flake, fresh black pepper, or any other seasonings you like)

Super Simple Pressure Cooker Directions:
In a nonstick skillet, heat the olive oil and garlic. Add the collards and seasonings and let cook on medium high for 5 - 10 minutes. You want a little brown on the edges of the greens and the greens should wilt nicely. In your pressure cooker, add the presoaked black eyed peas and veggie broth. Once collards have sauteed, add them to the pressure cooker. Follow pressure cooker directions to cook at high pressure for 10 minutes. Allow to naturally release pressure for another 10 minutes. (If you don't have a pressure cooker, simmer beans and broth for 1.5 hours).

Look at all that pot liquor! I love serving this over brown jasmine rice with a side of vegan cornbread!

What are your New Year's food Traditions?

Vegan Gift Ideas

Ok, so the holiday season is almost over... this year. But now that the Mayans were wrong (and of course they were, they didn't have the best track record with predicting the fall of civilizations!) there will be another and another, and there are birthdays and weddings to think about too! And if you're anything like me, you have a stockpile of gifts because you never know when the gift giving occasion may arise. :) So, here are  a few great ideas to give your vegan (or soon to be vegan once you convert them with all this wonderful stuff) friends:

Clockwise from the book (click the title to follow a link to purchase):

1. Veganomicon - This book is the bible for beginner vegan cooks and seasoned chefs alike. It teaches the basics but includes some amazing dishes you'd never think of on your own. It's a great gift, but if you're tired of subsisting on pasta and salads, you'll want to own a copy yourself!

2. Upcycled Belts from Uncommon Goods -  These belts are amazing as there isn't much out there in the way of belt options for the non-leather wearing. The bike tube belt is by far the most professional and easily passed off as a business belt. So far Robert has the fire hose belt (Christmas present) and the bike tread belt (birthday present), but I see many more in his future!

3. Ozeri Green Earth Pan - This is my new favorite pan. Yes, cast iron will always have a special place in my heart, but this puppy is made from a textured ceramic that is completely free from harmful chemicals. No PTFE or PTOAs or any other chemicals that give off toxic fumes at high temperatures. And it cooks like a wonder! It will definitely make a cameo here and there in this blog!

4. Threads for Thought - These comfy basics are my everyday lounge wear. They make clothes of every shape and size, but I love the T shirts. They even have a Made In The USA section. I am definitely getting Robert this grandpa cardigan soon!

5. Vegan Slippers - I am wearing these bad boys right now. They are so comfy and vegan! And the color is called buff popcorn, now that's just fun to say!

6. Soy Candles - My friend Eileen introduced me to Terra Essential Scents and I am hooked! The hand poured soy candles smell so good! My favorite is the Sweetgrass and Sage Smudge. The melted wax doubles as lotion or massage oil!

7. Planet Dog Toys - Something for the vegan pet lover (and who isnt'!?) these dog toys are rough and tough and have a good hearted mission.

8. Vegan Candy (not pictured) - My sweet mother found this website and filled my and Robert's stockings with vegan chocolates and candies. My absolute favorite were these dark chocolate coins. Worth their weight in gold!

Well, shopping may be the last thing on your mind as the holiday season wraps up, but when the occasion presents itself, I hope these 8 ideas provide inspiration to find the perfect present for that special someone.

What are your favorite vegan finds?

Super special thanks to the wonderful people who went out of their way to veganize my Christmas! Love my family!

Vegan Triple Layer Thanksgiving Pie

I am thankful for so much: wonderful Robert (boyfriend), energetic Bruce (puppy), and my awesome family at the top of the list. A great job, a hobby that de-stresses and keeps me fed, and friends around the globe. And let's not forget the little things: all the Christmas shopping is done, I have a day off, and I have a winning new recipe! Here's a pic of the Thanksgiving plate:

That's maple glazed baked tofu, vegan cornbread stuffing, vegan mashed potatoes and gravy, vegan green bean casserole, and vegan cranberry sauce. You know I am going to make this recipe with the leftover cranberry sauce!

But the pièce de résistance was without a doubt my triple later Thanksgiving pie!

Cheesecake

Pumpkin Pie

Chocolate Pecan Pie

Three layers of goodness. In one pie.

Warning, it's not your usual quick and easy recipe that you'll find here, but your hard work and patience will be rewarded!

Ingredients:
Crust:
1 cu graham cracker crumbs (I made mine by putting 10 graham crackers in the food processor)
1 T vegan butter (or oil)
2 T cold water

Cheesecake layer:
1 cup soaked cashews (soak in water for 4 hours)

4 oz. firm tofu (you will need a 1 lb package total for this recipe - 4 oz for the cheese cake and the remaining 12 for the pumpkin pie)
8 oz. vegan cream cheese
2/3 cu maple syrup
1 t lemon juice
1 t vanilla extract

Pumpkin Pie Layer:
12 oz firm tofu

1 - 15 oz can pumpkin puree
2 T pumpkin pie spice
1/2 tsp salt
1/3 cu oil
1 tsp vanilla
1/2 cu brown sugar
1 1/2 t molasses

Chocolate Pecan Pie Layer:
2 T ground flax seed
6 T water
1/3 cu melted vegan butter
2/3 cu brown sugar
1/3 cu whole wheat flour
1 1/2 cu pecan pieces, toasted in 350 oven for 10 min
 cu semisweet chocolate chips
2 tablespoons bourbon

Let's do it!
Step one: Preheat oven to 350° F. Make a simple pie crust by combining 1 cu graham cracker crumbs with 2 T vegan butter (or oil) and 2 T cold water. Press into a spring form pan (cheesecake pan) and prick with a fork. Blind bake for 8 minutes.

Step Two: Make the cheesecake layer by blending ingredients in a food processor. You'll have to blend awhile until the cashews are nice and creamy. Top pie crust with cheesecake layer and put in freezer for about 15 minutes while you make the next layer.

Step Three: Blend pumpkin pie ingredients in food processor and add to cheesecake layer. It should be cold enough to keep from separating the layers. Replace in freezer for another 15 minutes while you make the next layer.

Step Four: Make the pecan pie layer. This pie is good enough to serve on its own - it's delicious! Whisk the water and ground flax and let sit for 10 minutes. Stir in other ingredients and add to pie to make top layer. Bake at 350 for 1 hour to 1.5 hours. Test with a toothpick. Pie will still be a little jiggly, but noticeably firmer than when you put it in. Let cool on counter top and then refrigerate overnight. Warm every so slightly in microwave before serving!
Enjoy!

Credit where it's due. My sister, Kimberly gave me the idea when she made a non-vegan version for her boyfriend's birthday!

And I used these recipes as inspiration for this masterpiece:

Cheesecake - Hungry Hungry Hippie
Pumpkin Pie - Vegetarian.com
Chocolate Pecan Pie - Your Vegan Mom