MY take on Pizza Night!

If you know me, you know I can not survive without a pizza night each week. Depending on my level of lazy- we will either order out from a few (usually thinner crust, artisanal) places in the city or I will make my own  (even if I’m buying a crust or dough from the grocery store and assembling, still LOVE IT).

Pizza is one of those things I just have to have here and there and when I make it myself - I’m able to make a delicious alternative where I’m controlling the ingredients. 

I’d love to hear your feedback! Tell me what you’ve tried and loved. I’m always looking to use new ingredients! 

In the meantime - here’s my go-to for an amazing plant-based pizza! 

PIZZA CRUST

When I want something easy, I love using a store-bought cauliflower crust (Trader Joe’s and Caulipower are both great options!) -or- I love the bagged fresh dough at Whole Foods (they make it there and it’s usually in the same section as the prepared foods).

If I’m making my own dough at home, I’ve tried using spelt flour and it has turned out so well! Here’s the recipe I use:

  • 1 cup warm water (not hot*)

  • 2 tablespoons coconut sugar

  • 2 and 1/4 teaspoons (1 packet) active dry yeast

  • 2 and 1/2 cups spelt flour

  • 1 tablespoon extra-virgin olive oil (optional)

  • 1 and 1/4 teaspoons fine sea salt

  • 2 tablespoons cornmeal

DIRECTIONS:

First, add the warm water to a bowl and sprinkle the yeast and sugar on top. Allow to sit for 5-10 minutes, until yeast begins to bubble and foam to the surface. Then, add half of the flour, the olive oil and salt, mix, then add the remaining flour. Once the dough starts to come together, use your hands to combine until smooth ...and, well, pizza dough-like. Allow to rise in a clean bowl for at least 30 minutes before baking. When it’s ready- bake for a 10-20 minutes on 350 before adding sauce and toppings - just so everything cooks through!

SAUCE & TOPPINGS

My favorite sauce is just plain tomato pizza sauce, I add allllll the spices myself. I add tons of red pepper flakes, oregano, garlic and onion to my sauce and pizza in order to have MAX flavor. Afterwards, I add veggies (literally any veggies I have on hand), basil, and kite hill dollops on top! YUM.

Drizzle your pizza with a little olive oil before you bake, just for maximum moisture and flavor!


When the flour is made & the pizza is rolled out and topped…

Bake at 450 degrees for about 10-15 mins! (Unless you like your pizza a little less or more crispy!) I personally go for the crispier dough, so more towards 15 mins for me!

Cucumber Wild Rice Salad

It’s so hot outside. I want substantial meals but truly am just craving a cool crunch. You feel me? This recipe is a great option for a side or a main dish. We’re balancing textures (soft tomatoes and rice to crunchy seeds and cucumbres) and flavors (sweet, salty, acidic and fatty). Make a big batch and store in the fridge for up to 5 days so you don’t have to continue cooking all week.

Cucumber Salad

  • 2 cucumbers, diced

  • ½ red onion, diced

  • 1 can chickpeas, rinsed and drained REALLY WELL

  • Feta, goat cheese, or vegan Kite Hill cream cheese made into little balls (to taste)

  • ½ cup sunflower seeds, toasted if you’d like!

  • 1 cup wild rice, prepared to package directions

Dressing

  • 1 garlic clove, minced

  • ¼ cup raw apple cider vinegar

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. raw honey

  • ⅓ cup extra virgin olive oil

  • Salt and pepper to taste

I feel silly giving you directions for this one, but here they are. :)

Add all dressing ingredients to a blender and blend, or to a bowl and whisk.

Add all salad components to a big bowl and mix in dressing to coat. I personally think it tastes better as it sits in the dressing, so I wouldn’t worry about keeping this for a few days. Enjoy!

 

 
 

 

 

 

Indian takeout redo :: veggie korma

We used to order Indian food takeout every week [specifically on Mondays for The Bachelor (ette) / (Pad) / (In Paradise)].  Indian takeout is so good and full of flavor. What we order is usually also not so healthy. I still indulge here and there, but have been experimenting with creating my own versions as well so that I can control some of the ingredients. Here is my take on sweet and creamy Korma, which you can make with or without chicken

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