Pizza and beans! With Chef Bab!

That's right! We made cajun-spiced (read: SPICED. Just spice it up. Do whatever you want.) blackened string beans (recipe --> here) with a side of Vegenaise. Such a great dipper. Then...

Pizza! P I Z Z A! Used the "naan" recipe to make the dough, topped with cashew cream sauce

(add 1 c. raw cashews, 2 cloves garlic to a measuring cup, fill up with warm water to 1 1/2 c mark, soak for an hr, add 1 Tb of olive oil and pinch o' salt. Yarggh. Blend till smooth.)

Then put some dang veggies on top! Bake on preheated pizza stone at 450F until the crust looks done.

(So nice.)

Vegan Mofo- day... whatever: cooking catchup

So, I really did sign up for Vegan MoFo with the best of intentions... but then again, there is probably a reason that I don't blog all that frequently. That reason being, life is freaking busy! So, although I have not been posting every day, I sure have been cooking.

Above is a pic of our CSA farmshare I picked up last week: lots of kale, raspberries, yellow beans and radishes. The only thing that I haven't used any of yet is the radishes... there are just so many and I'm not a huge radish fan, so I'm a bit overwhelmed with them. I'll figure something out though, I kept thinking I'll try roasting them.

Here's another loaf of breadmachine bread, yep, we eat lots of bread and love it. This is a fluffy white loaf, if anyone is interesting in recipe, just let me know :)

Here's a big bowl of salt and vinegar kale chips. Kale chips are the best! I chopped up a bunch of kale, tossed with 1 Tb olive oil, 1 Tb malt vinegar and cooked at 350, for 20 min, turning once. Then I tossed with sea salt. So yummy!

Here's some more of that gooey cheez (leftover from the Tempeh Tuna Melts), I added some diced red onion and chili paste in it.

I made some "naan" bread (not authentic... probably more of a roti). Rolled out little rounds of it.
Then put some of that spicy cheez on the middle of one dough round, topped with another round , sealed edges with a bit of water.

Then fried up in my castiron skillet. Again... I'll post recipe if anyone wants it.

Wowza! Delicious!!! I also made some naan bread without the spicy cheez (the flat bigger ones in the pic). This was brought as a contribution to dinner at the hubby's dad's house. It all got gobbled up along some killer chickpea-cauliflower curry (yay! for non-vegan family cooking awesome vegan food).

Oh, and I contributed dessert for that dinner too :) Raspberry cobbler! Damn damn damn. This was good stuff. I used the berry cobbler recipe out of The Joy of Vegan Baking (super awesome cookbook!!!).

Vegan MoFo day 3- tempeh tuna melt sandwiches

Here's tonight's dinner... well Chef Bab didn't really help all that much (he's more of an inspirational chef than functional one).

I, Peggy, made tempeh "tuna" melts. The bread is from the other day, the cheez is from Ultimate Uncheese cookbook, recipe --> Gooey Grilled Cheez. This is a great, quick noochy cheez sauce/spread. I also whipped up some tempeh tuna salad. I greased the bread up with some EB, layered on the yummy cheez and the tempeh salad, then grilled in a castiron skillet. I served this with some yummy steamed yellow and green beans.

Tempeh Tuna Salad:
ingredients:
1 block tempeh- steamed and smashed with a fork
splash malt vinegar
1/4 med red onion- diced
1/2 stalk celery- diced
1 Tb sweet pickle relish
1/2 Tb kelp flakes
1 clove garlic- crushed
dash onion powder
salt and pepper
1/4 c (more or less) vegan mayo (I used a combo Trader Joes reduced fat mayo and Vegenaise)

-After steaming the tempeh, I splashed on some malt vinegar and then allowed to cool in fridge before I mixed in all the other ingredients.
  

Deep Dish Buffalo "Chicken" Mega Pizza

We had pizza night. I used this basic recipe --> here to make some deep dish pizza!

I had been craving it for a lil while now :)

Cooked up some Gardein Chicken cutlets, cut into little chunks and tossed with hot sauce.

Made some cashew-cheezy sauce (soaked cashews, olive oil, dill weed and water- all blended up), some sliced sweet onion and got out the Mozzerella Daiya

Sliced up some gorgeous tomatoes

I made the dough up using that recipe linked at the beginning of the post, just substituted Earth Balance for the butter. I did use all the dough for one pizza, and it was alot of crust. Maybe next time I'd use a bigger pan or 2/3 of the dough, the crust was very buttery and delicious, so alot of crust really wasn't a huge problem.

I also mixed up a "blue cheese" dressing to layer into the pizza. recipe --> here (I posted this with a 'regular' buffalo chicken pizza). I didn't use quite as much Vegenaise this time around, so it was a thick blue cheese.

Baked the dough for about 15 minutes, then took out of oven, let cool for a couple minutes.
Started layering: blue cheese dressing, buffalo chicken pieces...

..then sliced tomato and onion...

..then cashew cheezy sauce, and sprinkled Daiya over the top..

Then into the oven!!!!!

We let this sit for about 15 minutes before slicing and enjoying :)

Yum!!!