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Delicious Cauliflower Pizza!

Posted in Recipes, vegan substitutes with tags , , , , , , , , , , on March 16, 2014 by Mrs.Griffin

(I just logged in and found this saved to draft… ¬†from March 2011!)

I’m not going to state that I am even capable of posting religiously… but here’s a new recipe ūüėÄ

I came a across a blog recently that’s got some great recipes, The Snacking Squirrel. She just posted about some pizza she has made I decided I needed to hop to and make it! It’s got some pretty unique ingredients that I questioned at first, but in the end it was delicious. I changed a few things around from the original recipe and doubled it…

2/3 C Wheat Flour

1/4 C Wheat Bran

4tsp Nutritional Yeast

2tsp Basil

1tsp Oregano

1tsp Thyme

1tsp Baking Powder

1/2tsp Baking Soda

1 Head of Cauliflower, pureed in a food processor

1 C Fat-free Refried Beans

1/4 C Egg Whites

1/5C Water

2tsp Apple Cider Vinegar

Salt

Step One:

The Dry Ingredients

Heat oven to 350 and oil the pan you intend to use.

Step Two:

Mix up your dry ingredients, the flour, wheat bran, nutritional yeast, basil, oregano, thyme, baking powder, baking soda, and salt.

Cauliflower? Really?

Cauliflower? Really?

Step Three:

Mix wet ingredients into a bowl: cauliflower, refried beans, egg whites, water, and apple cider vinegar

Step Four:

Mix wet and dry ingredients together and put batter into a baking pan. Spread out with a spatula. Place in the oven for 20-25 minutes. I actually didn’t let mine ¬†cook long enough and it was rather mushy as an end result, so make sure you cook it¬†enough.

Step Five:

Use your favorite pasta sauce. The original recipe calls for adding salsa, which I did, but it didn’t really suite my taste.

Vegetable Nom-Noms

Vegetable Nom-Noms

Spread pizza crust with sauce and add your favorite toppings. I chose spinach, broccoli, green peppers, and tomatoes. I used mozzarella on half and spread Daiya vegan cheese on the other half.

Step Six: Place pizza back in the oven for another 10-15 minutes till the cheese browns a bit.

Enjoy! You’ll be surprised, my non-vegan friends could not complain.

Deliciousness!

Deliciousness!

Vegan Deliciousness

Posted in Recipes with tags , , , , , , , , , on July 1, 2009 by Mrs.Griffin

I’m sitting here watching Lars and the Real Girl, waiting for my laundry to finish so I can begin packing for my trip to Denver tomorrow (!!) and decided that it was a good time to write a recipe post!

I recently moved and have decided that I need to spend more time cooking vegan in my brand new, beautiful kitchen.¬† Tonight I made butternut squash ravioli with a dairy-free creamy basil sauce.¬† AND YUM.¬† The thing is though, I didn’t decide to start snapping photos to put up here till it was nearly finished, so please don’t expect the best quality!!!¬† I won’t tease you any longer…

I started with this recipe from about.com because I wanted a cream sauce for my frozen Rising Moon Organics Butternut Squash Ravoli.

Rising Moon Organics Butternut Squash Ravioli

Rising Moon Organics Butternut Squash Ravioli

On to the sauce recipe!

Sauce Serves 6 to 8, Ravioli Serves 1 to 2

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

  • 2 T. olive oil, divided
  • 1/4 cup chopped onion
  • 1 clove garlic, finely minced
  • 1/2 cup chopped fresh basil
  • 1 T. flour
  • 2 cups dairy-free unsweetened soy
  • 1/2 t. sea salt, plus more to taste

*The original recipe called for nutritional yeast, but (a) I didn’t have any and (b) I didn’t really know what it was.¬† I now intend to buy some and try it in a few recipes.

1.In a small saucepan over medium-high heat, heat 1 T. of the olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion

The Chopping Board

The Chopping Board

is soft and fragrant, about 5-6 minutes. Add the fresh basil (hand picked off my back porch, thanks to the boyfriend’s mom!) and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.¬† I wish I had gotten a picture of the process, it looked delicious!

2. In the same saucepan, heat the remaining 1 T. of olive oil. Whisk in the flour using a wire whisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned. Gradually add the dairy-free soy or almond milk, stirring constantly, until the

Vegan Basil Cream Sauce

Vegan Basil Cream Sauce

mixture is thickened. Add the basil mixture to the pan, stirring until well combined. Remove from heat and set aside.¬† I’m not very good at this whole “thickening” part, and now my beautiful ceramic stove is incredibly dirty from the boil over.¬† Be careful¬† :]

3. In a blender [or food processor, like me], process the sliced almonds and walnuts until the mixture resembles very fine, powdery crumbs. Add the basil mixture and sea salt, and process until creamy.¬†¬† This I also didn’t do very well, and got a more textured mixture that I really enjoyed.¬† Return to the saucepan and heat until desired temperature and

Shelled Walnuts

Shelled Walnuts

Sliced Almonds

Sliced Almonds

consistency, adding more soy milk or sea salt to taste.

When I was finishing up the sauce I began cooking the ravioli.¬† Now, the Rising Moon Organics package is very specific about their cooking instruction…

Pillows of Butternut Squash

Pillows of Butternut Squash

Make sure you bring your water to a rolling boil and lower heat before adding your frozen packets of yumminess.  Cook for approximately 8 minutes, until they pillow up and float to the top.

FINALLY!!  Drain the ravioli and top with your fresh, homemade vegan, basil cream sauce!

Butternut Squash in Vegan Basil Crea, Sauce

Butternut Squash in Vegan Basil Cream Sauce

Viola!

Viola!

And now my movie is over, and my laundry is finished and I have to get to cleaning the kitching, washing the dog, and packing my stuff!!  7am flight!