For Crust:
Combine 1/8 C. Roasted Kasha, 1/4 C. Rolled Oats (Old Fashioned Oatmeal, not Quick Cooking) and 1/4 C. Wheat Bulgar in a small heat resistant bowl. Cover grains with enough boiling water to just cover and allow to sit and soften absorbing all of the water.
While grains soak, proof your yeast. Add a generous tablespoon of Honey to 1/2 C. Warm (110 to 120 degrees) Water and 1 heaping teaspoon of Yeast in large mixing bowl. I use my Kitchen Aid bowl and mix with the dough hook. You could probably also us a bread machine if you have one. Allow to sit until very bubbly.
Mix the soaked grains into yeast mixture, add 1 tablespoon of Olive Oil, 1/2 C. Whole Wheat Pastry flour and 1 C. Unbleached White Flour. Combine to form dough adding more white flour if the dough is too sticky.
Spray a bowl with cooking spray, I prefer Olive Oil spray and turn the dough into the bowl. Cover and allow to rise in refrigerator for 3 hours or over night.
For Veggies:
Chop, into large bite-size pieces veggies of your choice. I like bell peppers (red, yellow and/or orange), artichoke hearts, onion, mushrooms...get creative. Place veggies in a bowl and cover with marinade, cover and allow to marinade while your dough rises.
Veggie Marinade:
1/4 C. Water
1/2 C. Olive Oil
1/4 C. Balsamic Vinegar (could use red or white wine vinegar, I just happen to really like Balsamic)
1/2 teaspoon Dijon Mustard
1/2 teaspoon Salt
Freshly ground Black Pepper to taste
Combine all ingredients in blender or Vitamix and blend well. Pour over veggies to marinade.
When ready to assemble pizza preheat oven to 400 degrees. Remove veggies from marinade (reserve marinade for additional uses) and place in shallow roasting pan. Roast in oven until tender, but not soggy, about 15 to 20 minutes stirring once during the roasting.
Turn pizza dough onto a baking sheet sprayed with olive oil spray and press into round pizza shape. You can make the crust as thick or thin as you prefer. I made mine approximately 1/2 inch thick. Bake the crust along side the roasting veggies for about 15 minutes until edges begin to brown.
Remove veggies from oven and drain any juices from the pan. Remove pizza crust from the oven, brush surface with light amount of Olive Oil and then top with veggies. Sprinkle top with chopped, fresh basil and return to oven to bake until crust is browned and veggies are warm.
Enjoy!
Chocolate-Zucchini Muffins
A favorite recipe from Happy Herbivore is this one for Chocolate-Zucchini Muffins I love that these are low-fat and whole grain, a good and healthy choice even for non-vegans.
Pumpkin-Raisin Oatmeal Cookies
To satisfy the pumpkin lover in the family try this recipe for Pumpkin-Raisin Oatmeal Cookies
Lentil Barley Stew
This is one of my very favorite vegan dishes. I choose to make it in the crockpot because it is so easy to start in the morning and enjoy for dinner.
1 C. Lentils, rinsed
2 Stalks Celery, diced (include any leaves that may be on the end of stalk for extra flavor)
1 C. Barley
1/2 teaspoon Oregano
6 C. Water or Vegetable Broth (see note following this recipe on homemade vegetable broth)
1/2 teaspoon Ground Cumin
1/2 Onion, chopped
1/4 teaspoon (or more to taste) freshly ground Black Pepper
2 large Garlic cloves, minced
2 Carrots, sliced
3/4 teaspoon Salt (more to taste)
1 teaspoon Onion Powder
2-4 C. fresh Spinach (optional)
Place all ingredients except salt and spinach into crockpot. Cover and cook, stirring occasionally. Cook for 5 to 6 hours until it becomes a thick stew. Add salt and spinach and cook until the spinach is wilted. You may need to add more water or vegetable broth if it becomes too thick or you desire a thinner soup.
Leftovers freeze well.
Note on Homemade vegetable broth.
I make my own vegetable broth. As I use fresh veggies I clean and wash them and then throw the stalks of broccoli, end pieces of celery, in other words the stuff many people throw away, into a bag marked "Soup" in the bottom of my freezer. If I happen to find produce that got tucked away in the bottom of the crisper drawer and became a bit too ripe on accident, I throw that in my bag too. Then, when the bag is full, I pour the contents into my pasta pot. I use the pasta pot because it has a deep cooking basket so I can pull the vegetables out and toss easily and not have to strain the broth. Then I cover the veggies with filtered water, put the top on the pan and let it simmer on low all day. I then have a nice, rich vegetable broth for recipes. I usually freeze at least half of the broth because I have quite a bit.This allows me to use every last bit of my vegetables.
Texas Caviar
4 C. cooked Black-eyed Peas (2 15-ounce cans, rinsed and drained)
8 Green onions, thinly sliced
1/2 C. chopped, Cilantro
1 Jalapeno Pepper, seeds and veins removed and chopped fine
1 Anaheim Chili Pepper, seeds and veins removed and chopped fine
2 Roma Tomatoes, chopped
1 Yellow Pepper, seeds and stem removed, diced
3 Cloves Garlic, minced
2 Tablespoons Lime Juice
2 Tablespoons Olive Oil
1 teaspoon Ground Cumin
Salt and freshly ground pepper to taste.
In a medium bowl, stir together all ingredients except lime juice, olive oil, ground cumin and salt and pepper.
In separate bowl, whisk together remaining ingredients. Pour over the black-eyed pea mixture. Stir to coat.
Best chilled for several hours. Serve cold as a side salad or with tortilla chips.
Tortilla Pie
6 medium, no-oil Corn Tortillas
1 15-ounce can Black Beans, drained and rinsed
16 ounce Fresh Cut Salsa or Pico de Gallo (can substitute prepared salsa)
1 C. frozen Corn
1 small Onion, chopped
1/2 large Green Pepper, diced
1 Roma Tomato, diced
Preheat oven to 350 degrees.
Lightly spray a baking dish with cooking spray to prevent sticking. Line bottom of baking dish (8x11) with half of the tortillas, tearing them to fit.
In a non-stick skillet stir-fry onions and peppers in just a touch of water until onions are translucent.
Spread beans over tortillas, then add the tomato, frozen corn, and stir-fried onions and peppers. Top with additional layer of tortillas. Spread the salsa/pico de gallo over the top.
Bake for 60 minutes uncovered.
Swiss Chard with Garlic, Lemon, and Brown Rice
vegetable broth, wine or water
4 Garlic cloves, chopped
1 Bunch of Swiss Chard, washed, large stems removed and chopped into bite-size pieces
juice and zest of one Lemon
2-3 C. cooked Brown Rice
Heat a little liquid in non-stick pan, add the garlic and stir for a minute. Add the Swiss Chard and cook, stirring constantly, until chard is wilted and reduced in size.
Add lemon juice and zest cook about a minute more, add brown rice and cook until warmed through.
Apple Muffins
1 1/2 C. Whole Wheat Pasty Flour
1/2 C. Old Fashioned Rolled Oats (plus more for topping)
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons ground Cinnamon
1/4 teaspoon ground Ginger
Grated Nutmeg to taste (I like about 1/8 to 1/4 teaspoon)
1/4 teaspoon salt
1/2 C. Raw Sugar (plus more for topping)
1 C. unsweetened Applesauce
1 C. grated Apple (Braeburn or Gala, not something tart)
1/4 C. pure Maple Syrup
Preheat oven to 350 degrees. Spray muffin tin with cooking spray and set aside. In a large bowl, combine flour, oats, baking powder, baking soda, salt and spices. Add applesauce, raw sugar and maple syrup. Stir until combined and then add grated apple and stir until just combined. Spoon into muffin cups 3/4 full. Sprinkle oats and raw sugar on top. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from tins. Once completely cooled, store in airtight container lined with parchment paper. Makes 12 Muffins.
Bok Choy, Mushroom and Ginger Stir-fry
Sesame Oil
1/4 Onion, chopped
3 cloves Garlic, minced
1 1/2 Tablespoon Fresh Ginger, peeled and minced
10 ounce box of Baby Bella Mushrooms, washed and quartered
3 to 4 Baby Bok Choy, washed and sliced
1 bunch of Green Onions, chopped (white and green parts)
1 Red Bell Pepper, seeded and chopped
1/2 C. Water
2 Tablespoons Corn Starch
2 Tablespoons Bragg Liquid Aminos
Black Pepper to taste
Serve over brown rice or soba noodles.
Add small amount of sesame oil to wok, just enough to coat lightly and keep veggies from sticking. Stir-fry onion, garlic and ginger until fragrant, add mushrooms, bok choy, green onions, and bell pepper. Stir-fry until tender but still crisp. Combine water, Bragg Liquid Aminos and corn starch in small bowl and pour over veggies in wok, stirring until liquid has thickened and glazed veggies. Serve over brown rice our soba noodles add more Liquid Aminos as desired.
