When I saw these videos a few weeks ago, I decided I needed to make this entire meal sooner than later…
We experimented tonight with a few new pizza options with varying success:
Cashew cream (from “He speaks in the silence” website here): This was wonderful, it was lighter in texture than the vegan alfredo sauce I’ve been using, it’s mild in flavor, so it really let the veggie toppings shine.
Field Roast Italian Sausage: so delicious and flavorful, but it’s a little higher in fat and made from gluten, so it’s not for everyday or for everybody, but it’s a great treat!
Tofurky Pepperoni: I was iffy about trying this one, and for me and my fellow pizza testers, it just wasn’t great. There are just too many good veggies in the world… this just isn’t necessary to make it better.
“Flatout” Flatbread (from Costco): pros: 100% whole wheat, makes a crispy thin crust, works great for these pizzas. cons: the ingredient list is a little long.
Let’s just say my search for the perfect vegan grilled cheese is over. And I will say the same for this tomato basil soup. Although, if you’re making the soup for yourself, cut the recipe in half as it makes a lot! The vegan grilled cheese is based off of VegNews mac and cheese sauce here. The tomato soup is a simplified and veganized version of Ina Garten’s Tomato Basil Soup here. I have to say, I really love these two together!
I made this delicious chili a few days ago and man does it go far! This quinoa cornbread goes amazing with it… it’s moist, savory, and and the quinoa gives it a bit of a nutty flavor that’s really nice. Both recipes are from Cathy Fisher at StraightUpFood.com.
Both of these recipes are gluten-, oil-, sugar-, and salt-FREE!
A couple modifications and tips:
For the cornbread (click here for recipe)…
- Don’t use the banana unless you want to taste it in your bread. I subbed out 1/2 cup applesauce (one of those little containers) for the banana and it worked perfectly.
- I also left out the cinnamon, because I thought that was weird for cornbread.
- If you want a sweeter cornbread, you are either going to have to add a few more dates to your soaking liquid (discard any additional liquid you use to soak) or use sugar.
- Use a coffee grinder to grind your whole flaxseeds, oats, and cornmeal. I just bought this one recently, and I LOVE it! I put it next to my 13-inch macbook so you could see how compact it is. Click the photo for an amazon link to purchase it.
For the chili (click here for the recipe):
- Use Pomì Tomatoes (pictured above and can be purchased here, in bulk on amazon, or in Arizona at Sprouts or Whole Foods). Then you don’t have to worry about what’s leeching from the cans.
- Don’t leave out the celery. In her cooking demonstration at True North, Cathy said that celery gives the impression of saltiness… and it really does work in this chili. I ALWAYS miss salt when they are left out of soups and stews, but I don’t miss it here.
- If you like your chili spicy, then add come chipotle chili powder and some cayenne. I also doubled all the spices she listed.
- I heard this great tip about beans that I haven’t tried yet… If you want to avoid canned beans, but don’t want to be soaking and cooking dried beans every week, cook them in larger batches, then store in plastic sandwich bags or small jars in 1 1/2 cup portions in the freezer. Most canned beans equal about 1 1/2 cups, so if a recipe calls for canned beans, you just pull out a bag or jar from the freezer! I’m so doing this.