Potato Pizza

Potato Pizza

I first saw the idea for this 'pizza' on a social media web site. I thought it was a great idea to make a pizza crust out of potatoes, so I decided to try experimenting. This is what I came up with. I think the base can be flavoured any way you decide, and topped any way as well.  How much you use of each ingredients depends how how big you want your pizza to be so really how many potatoes you spiralize and how big your grill is.

Ingredients for the Base

8-10 cups Potatoes, spiralized

2 tsp onion powder

2 tsp garlic powder

1 Tblsp chili garlic sauce, more or less to taste, this stuff is HOT

1/2 tsp black pepper 

1 tsp turmeric

Other spices like salt, oregano or basil, optional

Topping Ingredients

Sweet Chili Sauce or Pizza Sauce or BBQ Sauce

Nutritional yeast

Red Onions, sliced fine

Peppers, sliced fine 

Other topping as desired like olives, mushrooms, spinach, broccoli,  etc. , optional

Directions

Place spiralized potatoes into a big bowl.

Add the ingredients listed for the mixing up the base and combine well.

Place the potatoes on a preheated grill. I used a George Foreman Grill for this. But any similar type non stick grill with a lid should work.  The base should be thick so that the sauce does not run to the bottom of the potatoes. Close the grill and let it cook until cooked throughout and crispy. Mine took about 24 minutes. 

Cooked spiralized potatoes

Preheat oven to 425 F.

When the potatoes are cooked, transfer to a parchment lined pan.

Top with sauce of choice, I used sweet chili sauce. Sprinkle with nutritional yeast.

Top with remaining chosen ingredients.

Place in oven for 8-10 minutes.

Remove and transfer to a cooling rack.

Enjoy!

TIP

If making the base ahead of time, be sure to transfer the cooked base off the pan and parchment onto a cooling rack. This way it will stay crispy. When you are ready to top the 'pizza', return to parchment lined pan, top and bake.  

 

Udon Noodle Soup

Udon Noodle Soup

This is a simple soup to prepare. I think the addition of some vegetables would only add to the flavour. Mushrooms, julienne carrots or bean sprouts would be good choices. Here is a link to the mushroom seasoning that I use: http://24vegan.com/shop/y-te-thuc-pham/mushroom-seasoning/

   

Ingredients

Broth
 
6 cups water
4 dried mushrooms
8 tsp mushroom seasoning
2 green onions
1/2 cooking onion
1 tsp garlic clove, whole or minced

Other Ingredients

3 Tblsp soy sauce
600 grams udon noodle
1 green onion, for garnish

 
Directions

Add water, dried mushrooms, mushroom seasoning, green onion, cooking onion and garlic to a soup pot.

Bring to a boil and  reduce heat so broth is simmering. Cook for 30 minutes.

Remove vegetables from broth, saving the mushrooms.

When mushrooms are cook enough to handle, slice them up and return them to the broth.

Meanwhile, add the soy sauce and noodles to broth. Simmer until noodles are cooked to desired tenderness about 3 minutes, or according to package directions.

Ladle into bowls and top with green onion.

Enjoy!

Asian Cold Noodle Salad

Asian Cold Noodle Salad

This is an easy salad to make with wonderful Asian flavours. You can really add any diced vegetables you desire.

Ingredients

300 gram pkg vermicelli noodles

1/2 cup carrot, grated
1/2 cup red pepper, diced fine
1/3 cup red onion, diced fine
3 small green onions, chopped fine


Sauce Ingredients

3 cloves garlic
1/3 cup rice vinegar
3 Tbslp soy sauce
1/4 cup Thai sweet chili sauce
1 tsp chili garlic sauce, or more to taste
2 Tblsp cilantro, chopped

Directions

Place noodles in boiling water and cook for about 5 minutes until desire tenderness is reached.  Drain and rinse.

With a clean pair of kitchen shears, cut noodles so they are easier to eat. This is optional.

Pour the sauce over the noodles and mix well. Add in the vegetables and mix again.

Place in fridge for at least an hour until ready to serve.

Enjoy!

Wholewheat Pancakes

Wholewheat Pancakes

We eat a lot of pancakes and this one is easy and delicious. I garnished these pancakes with fresh slices of banana and raspberries. This recipes makes about 10 large pancakes.

Ingredients

Dry Ingredients

2 cups wholewheat flour
1/4 tsp stevia or 1 Tblsp real maple syrup
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp almond extract

Wet Ingredients

2 flax eggs ( 2 tblsp ground flax mixed with 6 Tblsp water, let sit for a few minutes)
2 1/2 cups non dairy milk

Directions 


Place dry ingredients into a bowl and mix well.

Place wet ingredients into a bowl and mix well.

Let mixture sit for a few minutes before using.

Preheat a non stick fry pan until hot.
Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

 

 

 

Fresh Tomato Soup

Fresh Tomato Soup

Here's a great way to use up some of those fresh tomatoes from the garden. I started with my Mother's recipe for tomato soup and altered in order to use less sodium. My daughter says this is a fantastic soup giving it a 10 out of 10 for flavour. This makes a small pot of soup.

Ingredients

2 tomatoes, peeled, and core removed ( about 14-16 ounces)
1/2 cup onion, chopped
4 cups water
2 1/2 tsp vegetable stock powder
1 cup cooked brown rice
2 Tblsp quick oatmeal
Black pepper to taste
3/4 cup nutitional yeast
1 tsp onion powder
 1/8 tsp garlic powder

Directions

Saute onion in as little water as possible until cooked.

Add water and tomatoes. I wanted tiny pieces of tomatoes, so before the water heated up, I used my hand blender and pulsed the soup a few times until I got the consistency I wanted.

Add in all of the remaining ingredients.  Cook for about 20-30 minutes, stirring occasionally.

Enjoy!

Pumpkin Pancakes

 Pumpkin Pancakes

On Sundays I like to make a big brunch for my family. These pancakes are a nice addition to brunch. They are great topped with just fresh fruit or maple syrup for a real treat.

Ingredients

Dry Ingredients

1 1/4 cups whole wheat flour
1/2 tsp stevia
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/8 tsp cloves
1 Tblsp flax

Blender Ingredients

1 2/3 cup water
1/8 cup quick oats
1/2 cup pumpkin puree

Directions

Place all dry ingredients into a bowl and stir well.

Place all blender ingredients into the bowl of blender. Process for about a minute until pureed.

Combine two bowls and whisk until smooth.

Preheat a non stick pan.

Once the pan is hot, use  about 1/3 - 1/2 cup of batter  for each pancake.

Once bubbles form and the underside is nicely browned flip the pancake and continue cooking until both sides are browned.

Continue until all of the batter has been used.

Enjoy!

Overnight Oats

Overnight Oats

I wanted a recipe for oatmeal that could be made the night before,  and was portable. This fit the bill perfectly. It gets a little sweetness from the date paste, which can be adjusted up or down depending on how you like it. 

Ingredients

1 cup water
1 ripe banana
1 tsp vanilla
1 Tblsp Flax
1/2 tsp cinnamon
1/8 tsp cloves
2 Tblsp date paste

1 cup quick oatmeal, uncooked

Directions

Place all of the ingredients, except oatmeal,  into a blender and mix until smooth.

Place the  oatmeal into the bottom of  container that is at least 2.5 cups in size.

Pour wet mixture over oats and stir to combine.

Cover with plastic wrap or place lid on container.

Let sit in the fridge overnight.

Enjoy!

Maple Chipotle BBQ Sauce

Maple Chipotle BBQ Sauce

This BBQ is awesome! It has just the right amount of heat. I have used it on cauliflower 'wings', lasagna and all by itself. If you are not a fan of stevia, you can omit it and double the amount of maple syrup.

Ingredients

1 onion, sliced, about a cup
1 tsp garlic, minced
2 cups plain tomato sauce
1/4 cup maple syrup
1/4 tsp stevia
1/4 cup apple cider vinegar
1/2 tsp chipotle pepper powder
1/2 tsp black pepper
1/2 tsp turmeric

Directions

Saute onion , until cooked, in as little water as possible.

Add minced garlic and stir for about 30 seconds.

Add all remaining ingredients and simmer for 30 minutes, stirring occasionally.

Once the mixture has cooled, transfer to a blender and puree.

Enjoy!