Munchie Mini Pizza

Sometimes you don't want to fuss around in the kitchen. You just want to put something together and eat, but your tired of PB&J and microwaved burritos. Well, how about healthy warm, homemade a pizza?

I usually keep flat bread or pita on hand to dip in some "guilty hummus" (I'll post that recipe soon). This one can be customized with endless combinations.

Kitchen supplies - pizza pan or cookie sheet, pizza cutter, sauté pan, small sauce pan, knife, cutting board, oven or microwave.

Ingredients:
1 Greek Style Pita (grill a tortilla for a crispy thin crust version)
1/2 c pizza sauce (make your own with crushed tomatoes and tomato paste)
1/4 c Soy Mozzarella (I used Daiya)
1 Tbls EVOO
2 crimini mushrooms -sliced
2 Tbls Walla Walla onion - thinly sliced
1 clove garlic - crushed
2 fresh basil leaves - torn

Pre heat oven to 375 degrees. Simmer the pizza sauce in small sauce pan. Sauté the onions, garlic and mushrooms until tender but not too soft. On a lightly oiled pizza pan place the pita bread. Top with pizza sauce, then onions mushrooms and garlic. Sprinkle with cheese and place in oven for 7-8 minutes. Soy cheese melts differently than regular so if it looks runny it's over done. Keep an eye on it around 5 mins. If you use the microwave only heat for 2-3 minutes and add additional time if needed.
Once done heating remove from the oven and sprinkle with torn basil, slice and enjoy.

Season of fresh flavor

One of my life long go to comfort foods has always been tomato soup. The canned version had been a staple in my cabinet.

Since my transition to avoid processed foods tomato had to go. I tried a couple substitutes through recipes I've found but nothing tasted the same (and considering how much sugar and sodium is in most canned soup that's a good thing).

The only way to get the best home made soup is from locally produced or home grown tomatoes. I'd say can and save as much as you can while they are in season so that you can enjoy this treat all year long.


Creamy Tomato Fall Comfort Soup

Supplies -
Large stock pot, wooden spoon, cutting board, knife, potato masher, high speed blender (immersion blender can work if you don't mind a more textured flavor)

1 1/2 c Walla Walla onions - diced
1 1/2 c carrots - peeled and diced
3 cloves garlic minced
2 Tbls EVOO
3 c vegetable stock
2 Lbs fresh local tomatoes - chopped
2/3 c cashew cream (see recipe from Conscious Cook http://www.talronnen.com/ )
4-5 leaves fresh basil
Salt & Pepper to taste

Sauté onions carrots and carrots on medium/medium high until wry tender.
While sautéing, chop tomatoes and add to pot and heat until slightly bubbly. Mash ingredients together with potato masher until combined.

Add vegetable stock to pot and let simmer for 10 mins. Transfer all ingredients plus cashew cream to blender and blend on high until creamy and smooth. Taste and add salt and pepper to desired flavor. Sprinkle with torn basil leaves serve hot or cold.

Cook Like A Vegan

Since making the jump from omnivore to herbivore, I had some MAJOR adjustments to make lifestyle wise in order to be successful and stay on track. The first one was taking my traditional foodie views and tweaking them so that I didn't loose my love for food. Making new recipes that I (and everyone who's tried them frankly) will crave later.

Roasted Fall Veggies Over Whole Wheat Couscous

After venturing into the vast volumes Google has on Vegan fare and scouring The Conscious Cook By Chef Tal Ronnin and the Kind Diet By Alicia Silverstone (my two favs so far) I came up with some of my own variations on their masterpieces. I might even stretch to say a few masterpieces of my own and I just had to share them. I'll start with a couple and keep them coming...

The Roasted Fall Veggies over Whole Wheat Couscous is a perfect beginner meal for anyone to try. It even makes a good side for those easing into a veg lifestyle. I am not much of a measurer so I add as much or as little of an ingredient as I like.

Ingredients:

• Whole Wheat Couscous Prepared about 2-3 servings (see package)
• Sweet Potatoes or Yams or both Cut bite size (about 1/4 inch)
• 2-3 Carrots cut Cut bite size (about 1/4 inch)
• Zucchini about two cups in any colors
• two stalks green onion chopped
• handful of broken cashews
• handful dried cranberries (you can use and dried fruit you like)
• zest from one orange
• EVOO to taste
• Salt & Pepper

Pre Heat oven to 400 degrees
Add Sweet potatoes & carrots to a baking sheet for about 20 mins or until the veggies are soft . Make sure the are fairly uniform in size so that they roast evenly.   
In a saute' pan add EVOO & zucchini and heat through, until slightly brown. Add cashews for about the last min to heat through.
In a large bowl combine all ingredients. Zest the orange over while warm. Add salt & Pepper to taste. I sprinkle the green onions over the top as a tasty garnish.

This dish has simple flavors that you can adjust to your own liking. Add garlic or more seasonal veggies to spice it up.

I'd love to hear how your variation turned out. ENJOY!