This week’s #MeatlessMonday recipe: vegetarian pizza!
Though I didn’t make the dough from scratch (no time!), I did have fun trying this out. I looked up a variety of vegetarian pizza recipes in preparation for this week’s challenge, but I got kinda carried away and decided to combine many different recipes. So, basically…
Preheat oven to 450-500 degrees F (this depends on how hot your oven gets! Mine gets really hot, so I reduced the temp. to 450 degrees).
Cut up the garlic and use half of the onion. Maybe even cry a little bit.
3. Put a tablespoon (more or less) of olive oil on the frying pan.
4. Place chopped up garlic and onion on frying pan and cook on low-medium heat.
5. Thinly slice the tomatoes and set off to side.
6. Thinly slice up 1/2 of the green and 1/2 of the red pepper. I saved the other halves for another day.
7. Add the red and green pepper to the frying pan with the garlic and onion.
8. Prepare asparagus (however many you want from your bundle), cut off the ends a bit, and then set aside.
9. On tray place aluminum foil over tray and generously sprinkle the baking sheet with flour.
10. Sprinkle flour on cutting board/work space and place pizza dough on top.
11. Knead out dough into about a 14-inch round
(note: I didn’t exactly have a lot of space on my tray, so my dough ended up being still pretty thick. I would recommend you try to make it thinner for less crust/thickness of pizza). Place on the aluminum foil on the tray when done.
12. Lightly brush some olive oil on dough.
13. Place tomatoes and asparagus onto dough.
14. Place cooked contents from saucepan onto tomatoes and asparagus. Spread out vegetables across pizza.
15. Cut a couple of pieces of mozzarella* onto pizza and sprinkle a little thyme/other seasonings.
16. Place into oven (middle rack) for approximately 15-20 minutes. This could be shorter or longer depending on the heat of your oven.
17. Remove pizza and take a picture of your glorious work to send to all your family and friends. And friends of friends. Heck, that pizza deserves to be your new cover photo on Facebook…
Or not. Whatever floats your boat.
My finished product:
Rating: 2/4. I ended up taking -1 point because the crust/dough was too thick, and -1 point for not having enough green and red peppers.
So normally Meatless Monday is on Monday, but if we ever skip out on the beginning of the weak (since Mondays can be sort of tiring) We will be sure to post a Tasty Tuesday! Or a Mouth- Watering Wednesday, or a Thirsty Thursday! Or a Foodie Friday….. or a Scrumptious Saturday… or a Salivating Sunday…… or…. well we’ve gone full circle.. but they will always be strictly veg recipes and we’d like to challenge you to try and go veg one night of the week 🙂
Anyways, This week we are going to introduce a recipe that I sort of put together on the spot one day, and decided to see if I could recreate. One of my favourite things about this recipe is that you don’t have to be precise at all! Pick and choose from the ingredients, pick and choose quantities, and just allow yourself to get creative 😉
Alright first things first…..
rice– or quinoa or both
veggies- i just used orange pepper, you can use red, or yellow, or carrots, or all of the above, you can even add brocoli
1 onion- i didn’t have any onions so I just didn’t bother with this
1 clove garlic
1 tsp ginger
greens– arugula or baby kale or baby spinach (doesn’t have to be baby)
fresh herbs– cilantro, basil, mint (or none or all of the above)
1 can of chickpeas
1 hand full of small raisins or currents
1 tbsp tomato sauce (optional)
seseme seeds (optional)
Time for the first step!
Step#1: make the rice (or quinoa or whatever grain of your choosing)
Make sure you add 2 cups of water for every 1 cup of rice. and let it cook until the rice has absorbed all the water. (If you have a rice maker, use that!) Set your rice aside and move on.
Step #2: Chop all the veggies
For this step you might want to separate your veggies like peppers broccoli and all that jazz from the ginger garlic and onions, from the arugula and Herbs. I didn’t have any veggies other than orange pepper and I didn’t have an onion, so i cut the pepper and separated it from the ginger and garlic, and then washed all my greens 🙂
Take this moment to sauté your ginger and garlic like me, and if you have it, include your onions, slowly add in your veggies, drained chickpeas (or with a little of the liquid from the can if you want it to be less dry) and spices (you can choose how many or few you put- i like to put 1 tsp of cumin, 1/2 tsp turmeric, 1/2 tsp salt, 1 tsp of cumin, and a little sprinkle of pepper and paprika to start.
Step #4: Adding rice and greens
Now is the time where you get to add in the rice that you cooked gently into the pan. stir around carefully for a while and add any more spices you see fit as you go along! Once you’ve got a taste you like add in all those greens and mix carefully.
Step #5:raisins and finishing touches!
Now is the time you can throw in that handful of raisins or currents to give a bit of a sweet flair to your dish 🙂 I like to add a bit extra sesame seeds at this point too, along with some fresh lime juice to give it a bit more tangy moisture as well as 1 tablespoon of tomato sauce which can also help eas the dryness.
Oh how I adore this step. Eat up, its served great in a bowl with extra lime juice and hot sauce. Its quite the flavourful rice dish experiment 🙂
OTHER thank that, thats all there is there is no more.
I hope you had as much fun with this dish as I did.
Rating: I think I’ll grant this dish 3 1/2 out of five stars, since it was very good and lots of fun, but loses points just for the sake of making an even better version next time 🙂
As usual, we encourage you to tweet@SustainableUofGif you tried out our recipe or a recipe of your own 🙂 Or if you have any requests or suggestions
Hope everyone had a GREAT Thanksgiving! Though not Monday, this week’s Meatless Monday post is a Thanksgiving Edition that I cooked yesterday for my family.
Though it was definitely one of the more complicated dishes I’ve ever made, I had tons of fun making it, and it ended up being delicious. Here is the recipe I used as a base, but I ended up going off script. Aren’t I brave??
Special thanks to my sister and mom for helping me out with the cooking.
Having said that, let’s begin!
Vegan Mushroom Pot Pies
½ medium onion
1 large clove garlic, minced
2 cups veggie broth (vegan friendly)
¼ plain almond milk
~1/4 unbleached all-purpose flour (or sub other thickener of choice)
Sea salt and black pepper
1 puff pastry dough (vegan)
2 bay leaves
2 cups frozen mixed vegetables (or substitute for fresh vegetables: carrots, green beans, etc.)
Packet of mushrooms
Additional spices: Pinches of bail leaves, cayenne pepper, and thyme
Serves: Five (no leftovers!)
Cooking instruments needed: saucepan, cups, spoon, whisk, cutting knife, cutting board, ¼ cup and ½ cup, and a rolling pin (or if you don’t have one, substitute for a wine bottle filled with water), and ramekins* (however many you plan to serve) or 8×8 baking dish.
*So for any cooking newbies, like myself, the word ramekin could sound unfamiliar. Ramekins are basically small dishes that are used to bake food or for individual portions. They look like this:
You learn something new every day!
Gather ingredients together! Look at all those ingredients. So many.
2. Preheat oven to 425 degrees F.
3. Cut up into separate piles the one clove of garlic, the ½ medium onion, and the packet of mushrooms into small-medium pieces on cutting board. Feel free to prepare any of the other ingredients at this point too.
4. Add 2 tablespoons of olive oil to a large saucepan over medium heat
5. Add onion, garlic, mushrooms and a pinch of salt – stir. Cook until soft (approx. 7 minutes)
If you want, at this point you can also add the mushrooms. I totally forgot about them, so I added them later but either way works!
6. Veggie broth stage: If you do not have veggie broth that is already made, now is when you make the broth following the instructions given to you on the package (if you already have the broth, go to step 6).
In my case, I melted 1 veggie broth cub that came in a little container into 3 ½ cups (875ml) boiling water and stirred until it dissolved. Because this was more broth than I needed, I used 2 cups of it and froze the rest.
7. Mix the ¼ cup of flour in a cup with some water to help let it mix with broth
8. Add the water-flour mixture to pan with onions and garlic (and, if you added them, mushrooms). With a whisk, slowly add in the 2 cups of veggie broth
9. Add in the ¼ almond milk, 2 bay leaves, and stir.
10. Leave on simmer until the mixture is thickened (about 10 minutes). At this point, I remembered the mushrooms, and cooked them separately with a little garlic.
11. As the sauce is thickening, prepare puff pastry dough by placing flour over counter/workspace and put puff pastry dough on top
12. Add flour to rolling pin/wine bottle and then thin out the puff pastry dough. You will likely not need the entire amount of dough, depending on how many you intent to serve.
13. Using ramekins, trace out covers for the pot pies as well as any other decorative pieces to it. In my case, I used the letters S, O, and V (sustainability office, and vegan).
Advice from Future Joanne: the cutouts should be a little bigger than the edge so that they cover the ramekins better.
14. Once the sauce is thickening, add frozen vegetables (and mushrooms) and cook for 4-5 minutes. Taste and adjust seasonings (salt, pepper, bail, cayenne pepper and thyme) as you see fit.
15. Discard the bay leaves and turn off stove top. We’re done the first part! Now just need to bake them.
16. Divide the mixture evenly between 5-6 lightly greased ramekins or a 8×8 baking dish.
17. Top the ramekins with vegan puff pastries cut-out covers
18. Lightly brush the tops of the pies with melted vegan butter or olive oil
19. Set your 8×8 dish or ramekins on a baking sheet to catch overflow and bake until the puff pastries are golden brown and the filling is bubbly (this takes about 15-20 minutes).
20. Carefully remove cooked pot pies, and let them cool for a little.
Voila! You are done 🙂 Now just to eat them!
Enjoy the food with your family, alongside any other dishes you may have cooked up (e.g. salad, etc.). Being a special occasion here are my wine pairing suggestions for the meal: Pinot Noir or Sauvignon Blanc.
Note: If you are not vegan, but like the sound of this dish, you can easily add chicken to the dish by cooking it separately and adding in the chicken at step 15. I made it for my family too, and it was also delicious.
Ratings for this week’s dish: The answers I got from my family ranged from 4s to even a 5+ (thanks Dad). Personally, I rated it a 5. It was delicious and the company was good 🙂
Again, I hope everyone had a happy Thanksgiving and ate lots and lots of pie.
Feel free totweet@sustainableUofGwith any suggestions for future dishes, or if you made your own #MeatlessMonday recipe (Thanksgiving edition!) and have a picture.
When I realized that I was going to need to make a “green” recipe for meatless monday, I think I took it a little too literally.
You know how in movies and books when you were a kid there was always some kind of green- slime monster? Well did you ever wish you could eat that slime? No? Just me? Oh well. I am here to teach you today how to make green slime that is spicy, edible, vegan and delicious 🙂
Only it is not slime, its aloo palak, an awesome Indian dish that I reinvented a bit. Probably not the same authenticity you’d get from an Indian chef, but its still awesome, and probably a bit cheaper than from a restaurant 🙂
First things first, We need ingredients!
(you can find any of these at your nearby grocery store, I found a lot already in my fridge 🙂 )
4 cloves of garlic
1 teaspoon of minced ginger
1 big onion (or two little ones)
1 small green jalapeño pepper (optional if you don’t like spice)
1 teaspoon of cumin/coriander
1/2 teaspoon of garam masala
1/4 teaspoon of turmeric
1 bunch spinach (or palak leaves)
2 medium potatoes
AND/ OR 1 small block of tofu
AND/ OR almond milk
hot sauce, chilli flakes, or whatever else you got (optional)
Rice or naan bread or quinoa (optional)
If you can’t find some of these ingredients, or have other spices to substitute or add, go crazy, I feel like adding some basil into this recipe might make for an interesting twist, and the garam masala is nice, but not necessary. It came in a humongous package when I bought it and I only use 1/2 a teaspoon at a time, so its really your call 🙂
LESS GET COOKING!
Step 1:(optional step)
Prepare you rice, quinoa or any other grain you want to eat this on! This is quite the saucy dish, and is served nicely on a grain or with naan bread. (If you want naan, I suggest toasting your bread right before serving your dish so its nice and hot)
Set aside your grain and keep an eye on it while its cooking and go off to make the rest of your dish!
This step is not required if you like a stewy- meal, but if your like me and need the texture contrast, I highly recommend this extra step.
Step 2: Cooking the Potatoes
Potatoes take a godamn looooooooooooong time to cook. I like to pop my two medium potatoes in a small pot and submerge them with water right at the beginning of the cooking process.
Turn the heat to medium- high and let your potatoes cook while you go on to bigger and better things 🙂
I have to say that I get a lot of satisfaction from this step. I hope thats not too weird. I guess it’s good that its just from chopping veggies hehe…
Go right ahead and chop up your big onion in half and dice both halves.- Set one half of it aside for a different purpose later.
Then mince your four garlic cloves, and your teaspoon of ginger, and your jalapeño pepper– you might want to chop the pepper in half first and scoop your remains into your compost binso the terribly hot stuff doesn’t go in to your dish!
> JUST IN CASE YOU FORGOT- YOU HAVE POTATOES IN THE POT, KEEP AN EYE 😉 <
Step numero 4: Sauté fun.
Heat oil, or coconut oil, or whatever type of non- stick stuff you want to use on a medium heat on a large pan.
Once hot, (after about 2 minutes or so..) dump half your onion, your garlic, ginger and hot pepper onto the pan. Soon after add all the spices including 1 teaspoon of cumin/ coriander, 1/2 teaspoon of garam masala, 1/4 teaspoon of turmeric, and any other spices you wish to throw in there. You can throw in a bit of salt at this point too. Sauté until the spices are absorbed and the onion looks trans-lucent
I know, I know. When you were like 5 every T.V show was telling you that spinach was the most disgusting thing ever. Let me tell you something. ITS THE BEST!
This is when you add your WHOLE bunch of spinach. Make sure you wash it well if it isn’t pre- washed. It might seem like it fills up the whole pan, but if you stir it slowly with your wooden spatula, it should shrink right down..
If your potatoes were not finished already, they are most likely done by now.
Put your spiced spinach mix somewhere to cool and turn off your stove!
Take your potatoes– you may want to cool them a bit by washing them with cold water so you can touch them- and peel them up nice, then dice them and your tofu both 🙂
This is possibly the most fun step. (did I already say that about slicing?.. oh well THIS is the most fun step) Blending!
Spoon in your spinach/ onion whatever mix into a blender or food processor. If it doesn’t all fit do bits at a time. It will be hard for your blender to mix up the ingredients without something wet so add liquid as needed.
You can add water, or almond milk, or both like i did 🙂 I’m sure coconut milk would be great too, but I didn’t have any. The milk might add a nice creaminess depending how much you put.
Step 8: Onions Galore!
Remember that half an onion you diced and put aside? Well fear not! We are going to give that little fella a purpose in their life (as a diced half an onion) right now 🙂
So take your pan from before (no need to wash it) And sauté the other half an onion
Step 9:Green Machine
Here is the moment to add your lovely slime into the mix once your onions are nicely cooked. You can also feel free to add in some extra hot sauce, salt, or anything else you wish to make this as satisfying to you as possible. Mix slowly and don’t let it splash in your eyes! (I made such a mistake 😦 )
Step 10:Adding the Chunks
Add in your diced tofu and potatoes into the mix, cook it for another few minutes or so and add any other finishing touches you can think of!
I promise this is the last step! You can serve this on rice, or quinoa, or with naan, or just by itself, in a bowl or on a pate… some people even like mugs! I popped some olives next to mine to be fancy 🙂
P.S. I think i lied again. the best step is most definitely step # 11. EATING. But chopping and blending are pretty fun too. All the steps were pretty fun actually, this meal is healthy and colourful which I like 🙂
An awesome thing about this meal is that it produces TONS of leftovers which just taste better as the days go on. Very happy to have dinner for the next few days 🙂
Anyways, I guess it is about time to rate the meal!
I will give this meal a 4 out of 5 stars. Very delicious but 1/2 a point off for messiness (i got green stuff all over my kitchen…oops) and 1/2 a point off because I cried a little too much while separating one half of the onion from the other (it was too emotional, they were made for each other)
Hope you enjoyed this week’s #MeatlessMonday, please tweet @sustainableUofG with any suggestions for future dishes, or if you made your own meatless monday recipe and have a pic 🙂