BBQ Pineapple Tempeh Pizza

A new favorite in our house (proven by the fact when I made "regular" pizza last night, we ate it with sad faces on).

10-12 inch pizza crust (I make my own GF crust and then put it on a 10" pizza pan and cook it for 10 minutes before topping it)

BBQ sauce:

scant 1/4 cup margarine (I use Earth Balance)

1 small sweet onion, diced

4 cloves of garlic, minced

1 cup ketchup (I use organic and with no sugar added, if yours has sugar, reduce the amount below)

1/3 cup maple syrup

1/3 cup sugar

1 T blackstrap molasses 

1 T Worcestershire (you can buy vegan bottled)

1 T dijon mustard

hot sauce to taste (I put in about 2 t of chohula)

pinch of salt, pinch of pepper

Cook the onion and garlic in the margarine over medium low heat until the onions are totally translucent (maybe 10 minutes) and then add everything else and whisk to combine. Cover and simmer for 30 minutes or more until it looks and smells and tastes amazing.

While the sauce is simmering...

Pizza topping:

1 T oil

1 sweet onion, sliced

8 oz tempeh, crumbled

6 thin rings of pineapple

1/2 cup of vegan cheese (I like Daiya mozzarella shreds for this)

Saute onion and tempeh in oil over medium heat until onion and tempeh are browned, 15 to 20 minutes.
 

Onto your pizza crust spread about 1/2 c BBQ sauce, sprinkle all of your onion and tempeh topping, then put on pineapple rings, and lastly your cheese.

Bake at 425 for about 12 minutes, or until cheese is bubbly and starting to brown. I like to finish with about 2 minutes under the broiler (set on high); but watch out, you can burn up your delicious dinner pretty quick if you don't watch it carefully!

Udon Noodles with Spicy Peanut Sauce

Udon noodles may seem really exotic, but you can pick them up at your local grocer . I prefer the cool Asian grocery on the other side of town, it may smell like canned fish and pork buns, but they sell cheap nail polish and fresh tofu (and udon noodles).

Ingredients:
1 package of fresh or frozen Udon noodles
2 scallions
handful of fresh cilantro, chopped
1/4 c peanut butter (natural, not the stuff with added sugar, though if that is all you have, just leave our or reduce the agave syrup)
2 T tahini (or a bit more peanut butter)
1 T rice vinegar (or white vinegar)
1 T fresh ginger (or 1 t powdered)
1 t thai chili garlic sauce (or a clove of fresh garlic, minced, and 1 t red chili flake)
1/3 c hot water
1 t salt
1 t cumin
1 T agave syrup (or maple syrup, or sugar if you have to)

1. Blend peanut butter through agave until smooooooth and creamy.
2. Heat over medium until warm and thick
3. Pour over Udon noodles (no cooking necessary unless they were frozen, in which case, stick 'em in a pot of boiling water for 3 minutes)
4. Garnish with chopped chives and lots of fresh cilantro.

Nomad's Pie

My take on Shepard's Pie...don't be discouraged by how long this is, it's not hard, and is seriously good.

2 small sweet potatoes
1 pound (about three) Yukon gold potatoes
1/4 c soy or nut milk
2 T margarine (like Earth Balance)
1 T Dijon mustard
1 c veggie stock
1/3 c white wine (cooking wine is fine or something not-too-sweet)
2 c beans (I like kidney, but another kind would do just fine)
1 c chopped carrots
1 c chopped green beans (fresh or frozen)
1 c peas (fresh or frozen)
1 c corn (fresh or frozen)
2 cloves garlic, crushed
1 T fresh rosemary, chopped (or 1 t of dried)
1 t dried rubbed sage
1/2 t cinnamon
pinch of fresh ground nutmeg
sea salt to taste (1 t plus)
fresh ground black pepper to taste

Preheat oven to 375.

Start by boiling your Yukon gold potatoes (I simply wash them, chop them into small cubes, and toss them into salted, boiling water) for about 30 minutes until they're very soft. When they're done, drain them and mix them with the soy milk and the earth balance (and some salt and pepper - but not too much salt, you'll have some in the veggie mix as well). When they're fluffy and tasty, set them aside.
Wash, chop, and boil your sweet potatoes as well. I do these in small cubes also, and cook them for about 30 minutes (right alongside my Yukons but in another pot), then drain and set them aside - they go into the veggie mixture.

To assemble the filling for your pie: in a large, heavy bottomed pot, cook your carrots in a little olive oil or margarine for about 10 minutes. Depending on whether or not your other veggies are fresh or frozen, you will need to add them in stages so that, eventually, everything is nice and tender. I start my carrots, then add my fresh green beans, and finally add my kidney beans, frozen corn, and frozen peas - you get the idea. Once your veggies and beans are in the mix, add the crushed garlic and cinnamon, nutmeg, and sage. Saute for 5 more minutes.

Add the white wine, deglaze the pan, cook for 2 more minutes, then add the mustard, rosemary, and veggie stock. Bring the whole pot to a boil, reduce to a simmer, season with salt and pepper, stick a lid on it, and let it cook for 10 to 20 minute (just test the veggies for softness at the 10 minute mark). Remove from the heat, toss in any veggies that were frozen, and your cooked sweet potato chunks.
Spread all of the filling into a glass baking dish, top with the Yukon gold mashed potatoes and bake, uncovered, for 30 minutes until the potatoes just brown a bit.

Blend all the ingredients in a high-speed blender until smooth and no pieces of almonds remain. Refrigerate until needed.

Mac n' Cheese

Do I even need to explain why this recipe is here?

For the sauce:
½ c raw, unsalted cashews, powdered (I powder them in a Magic Bullet - a high speed blender or a mini food processor would work too)
½ c non-dairy milk (I use soy, almond or rice or another nut milk would be great)
1 t sea salt
¼ t white pepper
¼ t onion powder
½ t rubbed sage
pinch grated nutmeg
¼ c nutritional yeast
¼ c water
1 T Dijon mustard
1 T miso paste
½ pound pasta (I love to use whole wheat elbows).
Blend everything in the sauce together until creamy, cook pasta per directions given. Toss cooked pasta (cooked al dente) in the sauce, and either eat right away or put into a glass dish and bake for 20 minutes at 350 (you can make sage breadcrumbs to put on top, or add veggies to the mix, like steamed broccoli).

Chana Ma-Somethin'

This chickpea delight is a take on the classic Indian dish Chana Masala. It’s aromatic, full of flavor, and can be made in the crock pot while you’re at work!
1 lb dry garbanzo beans cooked in water in your crock pot on high for 3-4 hours, drain water, return chickpeas to crock pot and add:
28 oz can San Mazzaro plum tomatoes (peeled, whole, in juice)
2 T veggie stock powder
Onion saute (see below)
Cook on low heat in your crock pot for another 6 to 8 hours. Enjoy with basmati and fresh cilantro!
Onion Saute:
2 small sweet onions, diced
4 cloves of garlic, crushed
2 T fresh ginger
1 teaspoon each:
chili powder
cumin
coriander
salt
½ t each:
onion powder
turmeric
paprika
basil
oregano
2 T good quality curry powder
Saute onions in 2 T olive oil for 10 minutes, add garlic, saute 3 more minutes (careful not to burn garlic), add all spices, stir and fry for 2 more minutes.

Roasted Veggie Lasagna

Ooey, gooey, and delicious - this is my go-to dinner party pleaser. You can make it the day ahead and do the final bake just before your guests arrive (to a house that smells like awesome).

Get yourself:
1/2 lb of no-bake flat lasagna noodles (or, be awesome, and make your own)
2 medium eggplants
4 large zucchini
4 large yellow squash
2 large red bell peppers
1 large sweet onion
2 portabella mushroom caps (or 8 oz cremini mushrooms)
2 cups sage cashew cream
2 cups super simple pomodoro
2 cups vegan mozzarella shreds (optional, but delicious)
Preheat oven to 450. Lightly oil a 9x13 glass baking dish. Spray three or four large cookie sheets with oil.
First, you want to roast allllll of your veggies:

1. Slice up your eggplant, zucchini, squash, and onion into semi-uniform slices (meaning, try to get your eggplant slices about as thick as your squash about as this as your onion).
2. Brush all of your slices, along with your mushroom caps and your bell peppers, with olive oil. Lightly salt the eggplant.
3. Lay everything out on your cookie sheets (I generally need 4 cookie sheets and do it in two rounds in the oven)
4. Roast at 450 for 30-45 minutes, flipping at 15 minutes and every 15 thereafter.
5. Turn your oven down to 350 if you are baking the lasagna the same day.
6. When cooled, slice your red peppers and mushroom.

While your veggies are roasting make your two cups of sage cashew cream and your super simple pomodoro. Then in your baking dish, layer your lasagna noodles, veggies, and the two sauces in whatever way your heart desires. I have done it in every conceivable combination, and it always turns out delicious!
Store in fridge for a day or two, or bake right away at 350 degrees for 30 minutes covered and then 15 minutes uncovered until bubbling on the sides. (Note: if you do store it in the fridge, make sure you pull it out and let it warm to room temp before you bake it!)

Raw(ish) Pad Thai

Okay, this isn't entirely raw, but it's damn close. It gives you all of the benefits of lots of fresh, raw veggies, but with the spicy, tasty punch of pad thai (thanks to a nearly-raw sauce that takes seconds to whip up!)
Pad Thai Base (aka, the noodles):
2 zucchinis (sometimes I sub cucumbers)
1/2 red bell pepper
1/2 yellow bell pepper
1/2 small red onion
2-3 green onions
2 carrots
1/2 head of cabbage (I like savoy best)
Spiral slice or julienne or very thinly slice all veggies to make a noodle-like bowl of beautiful goodness.
Sauce:
1/2 c natural peanut butter
3 T soy sauce or tamari
3 T maple syrup (or agave, or a combo)
3 medjool dates (pited and soaked for a bit)
2 T rice vinegar
1 T fresh crushed ginger
juice from a small lemon
juice from a small lime
1 t thai chili garlic sauce (or red pepper flake, about 1/2 t, and some crushed garlic)
Combine all ingredients in a high-speed blender (or Magic Bullet) until super creamy.
Toss all veggies with the sauce in a large bowl and then serve with the following:
Optional additions (that are super tasty!)
Cilantro
Lime wedges
Chopped peanuts or almonds
Bean sprouts