Vegan Pizza Margherita

standard November 12, 2016 3 responses

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When we went to Italy a few years ago, we ate all the pizza and gelato we could. Fresh dough, even fresher tomato sauce, and just the right sprinkling of basil is literally all is needed to make pizza perfection. Every time I find myself in a restaurant with margherita pizza, I have to try it and judge the entire restaurant on this single dish. And while some have come close, none are as good as getting the real thing. If you ever find yourself in Italy, find a sidewalk cafe, get a pizza margherita and a half liter of house wine, and enjoy the day.

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Vegan Pizza Margherita

Yield: Serves 4

Calories per serving: 339 kcal

Ingredients

  • 1 8 oz can tomato sauce
  • 1 T italian seasoning
  • 1 c raw cashews, soaked
  • 1/3 c water
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 T nutritional yeast
  • 1 T lemon juice or vinegar
  • 1 prepared pizza dough
  • 2 Roma tomatoes
  • 1/2 c fresh basil leaves

Instructions

  1. Combine sauce and seasoning in a small stockpot over medium heat. Stir to combine and let simmer.
  2. Drain and rinse cashews. Add to a high speed blender with water, lemon juice, salt, pepper, and yeast. Blend until smooth, adding more water if needed. You want this to be thick, but smooth.
  3. Roll out pizza dough onto a floured surface. Spread evenly with sauce. Top with tomato slices.
  4. Dollop spoonfuls of cashew mixture onto pizza, smoothing slightly with back of spoon to make flat circles.
  5. Bake in a 450 degree oven for 8-12 minutes, or until crust is cooked and sauce is bubbling.
  6. Sprinkle with basil and serve.

Notes

You will have leftover sauce and cheese, so go ahead and make this pizza twice! Remaining cashew cheese can be saved for up to 2 days in the fridge in an airtight container.

http://www.neatandnutritious.com/vegan-pizza-margherita/

Nutrition

Per serving (using half sauce and cheese mixture): 339 calories, 58 g carbohydrate, 5 g fat, 12 g protein, 793 mg sodium, 5 g sugar

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Pumpkin Alfredo

standard November 11, 2016 Leave a response

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Risotto may be my all-time favorite food, but pasta is my all time food group. Anything Italian, rich and creamy, hearty and flavorful. The two weeks the husband and I spent in Italy were some of the best of my life due to all the food.

This pumpkin alfredo is inspired by my all time favorite pasta, Isa Chandra’s roasted butternut alfredo. Seriously the dreamiest dish I’ve ever eaten. I took my Sneaky Shells and Cheese sauce, reduced the liquid, added some pumpkin puree, made a few tweaks, and ended up with this beautiful sauce. Creamy and thick, full of hidden veggies and nutrients and flavor. Enjoy simply tossed with pasta or stir in additional veggies or protein to make a heartier meal. My favorite way to enjoy it is with some steamed broccoli, toasted pecans, and dried cranberries. Maybe its a pregnancy thing, but the sweet and savory flavor combination is delightful.

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Pumpkin Alfredo

Yield: Serves 8

Calories per serving: 251 kcal

Ingredients

  • 1 T coconut oil
  • 1/2 c carrots, diced
  • 1/2 c broccoli, chopped
  • 1 c cauliflower, chopped
  • 1 c vegetable stock
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 c cashews, soaked
  • 1 c almond milk
  • 1 c canned pumpkin
  • 1 T lemon juice
  • 1/2 c nutritional yeast
  • 1 T white miso paste
  • 32 oz fettuccine or linguine pasta (4 oz per serving)

Instructions

  1. Heat a large pot of salted water until boiling. Add pasta and cook according to package directions.
  2. Heat 1 T oil in saucepan over medium heat. Add carrots, broccoli, and cauliflower. Season with salt and pepper. Add water. Cook, stirring occasionally, for 8-10 minutes, or until vegetables are soft.
  3. Combine cashews, almond milk, lemon juice, nutritional yeast, miso, pumpkin, and cooked vegetables to a high speed blender and blend until smooth. Taste and adjust seasonings as needed.
  4. Combine sauce and pasta and serve hot. You will have extra sauce.
http://www.neatandnutritious.com/pumpkin-alfredo/

Nutrition

Per serving: 251 calories, 32 g carbohydrate, 9 g fat, 11 g protein, 339 mg sodium, 4 g sugar

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Need more Italian-inspired dishes?

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Mexican Fried Rice with Tamari Tofu Tacos

standard November 10, 2016 Leave a response

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One of my all time favorite restaurants is China Poblano at the Cosmopolitan in Las Vegas. Their menu is a mix of Chinese classics, Mexican favorites, and a few fusion dishes. Plus heavenly salt air margaritas. If you ever go, please get one!

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Taking that inspiration, I ended up with this easy and tasty combination of Mexican spiced fried rice, and Asian marinated tofu tacos. A delightful spin on both! This rice is similar to the traditional Spanish rice, but cooked up as fried rice would be. Stirring in a tofu scramble would add a protein boost and a little more asian flair. And these tacos. I took leftover tamari tofu and sautéed veggies and combined them on a corn tortilla with crispy slaw, radish, and avocado. A drizzle of lime juice and cilantro, and this is one of my favorite fusion flavors!

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Mexican Fried Rice with Tamari Tofu Tacos

Yield: Serves 4

Calories per serving: 331 kcal

Ingredients

    For the Mexican Rice:
  • 1 T olive oil
  • 1 c corn
  • 1/2 c bell or shishito peppers, finely diced
  • 1 small onion, diced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 c cooked brown rice
  • 1 T cumin
  • 1 T chili powder
  • 1 tomato, diced
  • 1/4 c fresh cilantro, chopped
    For the Tamari Tacos:
  • 1 c Crispy Tamari Tofu
  • 1/2 c shredded cabbage and carrots
  • 1 T lime juice
  • 1 tsp toasted sesame oil
  • fresh cilantro, for garnish

Instructions

    For the Mexican Fried Rice:
  1. Heat oil in large pan over medium heat. Add corn, peppers, and onion. Season with salt and pepper. Cook for 5-7 minutes.
  2. Add cooked rice to pan, along with cumin and chili powder. Stir together and let cook through, adding a little water if needed to prevent sticking.
  3. Remove from heat. Stir in tomatoes and cilantro.
    For the Tamari Tofu Tacos:
  1. Make one batch of Crispy Tamari Tofu.
  2. Toss cabbage and carrot slaw (or any raw or sauteed vegetables of choice) with lime juice and sesame oil.
  3. Divide tofu evenly among tortillas. Top with slaw. Garnish with cilantro and lime wedges.
http://www.neatandnutritious.com/mexican-fried-rice-with-tamari-tofu-tacos/

Nutrition

Per serving (Mexican Rice): 206 calories, 40 g carbohydrate, 5 g fat, 6 g protein, 286 mg sodium, 7 g sugar

Per serving (Tamari Tofu Tacos): 125 calories, 4 g carbohydrate, 6 g fat, 12 g protein, 757 mg sodium, 1 g sugar

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