Day 6 was a breeze! I started with a smoothie, refueled with an avocado wrap, and came home to a homemade, vegan, whole wheat, veggie pizza!
The new-to-me part was the whole wheat, homemade pizza dough! I made it earlier this week and had it to ready to go when we got home from snowboarding last night…alert, ALERT….vegan pizza is total comfort food. :)
WHOLE WHEAT PIZZA DOUGH (V)
3 1/4 cups whole wheat flour
1 1/2 cups warm water
1 T dry active yeast
1 t agave (or honey or sugar…)
1 T olive oil
1 T sea or Himalayan salt
+ seasonings if you like/have em (basil, oregano, etc.)
1. In a large bowl, dissolve agave (honey or sugar) in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in 2 1/2 cups of whole wheat flour until dough starts to come together. Take the dough out of the bowl and transfer to a flat surface floured with the remaining flour (ie: the counter). Knead until all of the flour (and your seasonings) has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled feel free to divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight little dough ball and allow to rise for additional 45 minutes, or until doubled.
4. I bake my dough on a pizza stone, but a cookie sheet works great. Just make sure you corn meal your stone or olive oil your pan.
5. First, I put my dough in the oven for 5 minutes at 500 degrees and then lower it to 425 and add my sauce, spinach, daiya (cheez), and extra veggies. I then put the topped pizza back in at the lower temp for an additional 8-10 minutes. This ensures that my dough is nice + crispy on the outside, chewy on the inside, and my veggies are nice + happy.
This recipe makes 2 thin-crust pizzas….but is also great for breadsticks, calzones, stromboli’s, whatever your little Italian heart desires! Enjoy!!!
Tonight’s dinner: hummus and homemade pita chips and beet and quinoa tabouli!
Keegan roasted the whole head of garlic in tin foil in the oven for the hummus, which I’ve never done before and it was delicious! It gave the hummus more of a nutty flavor and took away a little of the bite, I would recommend trying it if you have the time. He also seasoned and baked his own pita chips! Now for the tabouli. You need:
1 cup quinoa
2 c water or veggie broth (I used broth)
1 large beet
1 pint mixed cherry tomatoes
1/4 c red onion, finely chopped
3oz. feta cheese (optional)
Juice of one lime or lemon
6 tbsp chopped parsley
1 tbsp chopped mint
1. Cook the beet. The recipe said to cook it whole, peel and dice later (I assume so you don’t cook all the nutrients away, but I missed that part and peeled and chopped mine and then cooked it; it certainly cooked faster, and it was still delicious.
2. Cook quinoa in veggie broth or water, fluff, remove from heat and toss in beet - it gives it a beautiful pink color!
3. Add the cherry tomatoes (halved), feta (crumbled) and red onion (diced)
4. Prepare a vinaigrette by combining the juice from the lemon or lime, sea salt, pepper, parsley and mint - dress the salad and top with toasted pine nuts! This salad was so delicious!!! Highly recommended. :)
1 tbs Earth Balance coconut spread
1 tbs olive oil
1/2 red onion, diced
1 tsp minced garlic
12oz frozen edamame, thawed (many recipes call for frozen lima beans, I just happen to prefer edamame)
1 C cherry tomatoes, halves (I used yellow grape tomatoes because thats what we had on hand-it’d be a bit more visually appealing with the red cherry’s though…)
2 tbs chopped fresh flat leaf parsley
2 tbs chopping fresh basil
1 tbs balsamic vinegar
Drizzle good quality thick balsamic vinegar (we use this one)
In a large cast iron skillet – heat coconut spread + olive oil over medium heat. Add onion and saute until tender and just starting to brown, about 7 minutes. Add garlic, saute an additional minute. Stir in edamame, saute another 5 minutes. Add corn and tomatoes, saute until just heated through. Remove from heat, add balsamic vinegar, parsley + basil – give a good toss. I prefer this served chilled, so just prior to serving drizzle w/ thick balsamic. Enjoy!
1 part carrots (i had 2…but 3-4 would be great)
1 part snap peas (i had bunch and i wasn’t mad about it)
1 part evoo (i used about 1 tablespoon)
1 part coconut oil (i used a little over 1 tablespoon)
1/4 teaspoon pepper (black, red, white, whatevs.)
4-5 cloves of garlic (i love garlic in the winter…to fight all those damn germs)
a handful of baby spinach
a few plum tomatoes (or any tomato, really)
1. pre-heat a sautee pan over medium heat.
2. put the evoo (or veggie butter) in the pan. allow to heat up for a minute or so.
3. add garlic + carrots. mix around and get them glazed a bit—really cooking. salt + pepper all while cooking to taste.
4. add snap peas + coconut oil. keep the veggies moving + cooking for a few minutes until the carrots are bright orange!
5. add your spinach + diced up plum tomatoes. mix around a little more…add a little extra veggie butter on top IF you so choose.
6. serve in a shallow bowl + enjoy!
…so thats it. the whole sha-bang took like 15 minutes. oh i do want to note that i’m sure this would be delish over rice, quinoa or veggie pasta, but i had a LOT of snap peas…so i just went green. YUMon!