Vegan Kale + Squash Pesto Pizza

FullSizeRender

I’m working on an exposรฉ.

FullSizeRender_1

About the people we become in airports.

FullSizeRender_2

This is going to be hard-hitting journalism, people.

FullSizeRender_4

A taste of the full piece: some of us become germaphobes and wipe down our armrests and tray tables with Clorox wipes (this is what I strive to be). Some of us put on suits and compare diamond elite status and frequent flyer miles with one another. Some actually walk through the airport in heels and, while we look amazing doing this, our pinky toes temporarily fall off of our feet (also strive to this because pain is beauty). Occasionally, we roll out of bed and rock the latest sleepy pant fashion and pretend we do not have a care in the world. Sometimes we become complainers and comment on everything from the refreshment selection to the safety precaution presentation the airlines make to KEEP US ALIVE AS WE FLY THROUGH SPACE.

FullSizeRender_3

My favorite, though, are those who become shoe-taker-offers. How bold!

 

 

Time: 1 hour (prep + cooking) | Serves: 1 pizza

Ingredients:

  • 1 whole wheat pizza dough (me gusta Trader Joe’s)
  • 1 bunch of kale, washed + removed from the stem + chopped
  • 1 zucchini, sliced thin
  • 1 yellow squash, sliced thin
  • 2 cups of fresh basil
  • 1/4 cup of walnuts
  • 2 tbsp. of garlic, minced
  • Juice of 1/2 a lemon
  • 1/4 cup of nutritional yeast
  • 4 tbsp. of olive oil
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. of chili powder
  • S+P, to taste

How to:

  • Preheat oven to 300 degrees
  • In a food processor, combine basil + walnuts + garlic + lemon juice + 1/2 the nutritional yeast + some S+P, process on low + drizzle in 2 tbsp. olive oil + some water to thin it
  • In a bowl, combine kale + 1 tbsp. of olive oil, massage well
  • Toss remaining nutritional yeast + garlic powder + onion powder + chili powder + S+P into the kale bowl
  • Arrange on a lined baking sheet, bake for 10 minutes, toss + bake another 10, remove + set aside
  • Up the heat to 350
  • Arrange zucchini + squash on a lined baking sheet + drizzle with remaining olive oil + S+P, roast for 15 minutes
  • Stretch yo dough, spread lots of pesto + top with roasted squash
  • Bake for 8 minutes
  • Top with kale chips + serve warm
  • Fold pizza in half like a taco to double the amount you can cram in your piehole at once

 

 

 

 

 

 

Advertisements

Smashed Potato Salad

FullSizeRender_3

I keep dreaming I have halitosis.

FullSizeRender_1

Like, in every dream I encounter someone who alerts me to my offensive breath.

FullSizeRender_4

I’ll be in a deep convo and then, “Oh, by the way your breath is just awful…”

FullSizeRender_2

It’s permeating my conscious thoughts. I’m brushing my teeth 4 times a day. Excessive flossing (3 times today thus far but I’m thinking I can squeeze another one in) and lots of mouth wash. I’m standing far away from the poor souls forced to come in contact with me. I even priced those little face masks doctors wear, but they didn’t have any cute patterns.

FullSizeRender

Perhaps it has something to do with the amount of onion & garlic I consume.

 

 

Time: 2 hours (prep + cooking) | Serves: 4-6 as a side

Ingredients:

  • 1 pound of baby red potatoes, washed
  • 1 head of cauliflower, washed + trimmed into florets
  • 1 package of soyrizo
  • 1 onion, chopped
  • 3/4 cup of cashews, raw
  • 1 tsp. of agave nectar
  • 3 chipotles in adobo + 1 tbsp. of the saucy goodness
  • Juice of 1/2 a lemon
  • 4 tbsp. of olive oil
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Green onion, for serving

How to:

  • Place cashews in a bowl + cover with supes hot water, set aside for 1 hour
  • Preheat oven to 450 degrees
  • Place potatoes in a pot + fill with water until covered + a pinch of S
  • Bring to a boil + cook for 20 minutes or until just fork tender
  • Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion, cook for 3 minutes
  • Add soyrizo, cook until done, set aside
  • Once potatoes are cool, arrange quarters on a lined baking sheet
  • Smash with fork + drizzle with 1 tbsp. of olive oil + S+P
  • Spread cauliflower florets on another lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast both pans together
  • Meanwhile, add drained cashews + 2 tbsp. of lemon juice + agave + chilis + saucy goodness + smoked paprika + S+P to a food processor
  • Process on low and drizzle in remaining olive oil until smooth, put in the fridge
  • In a bowl, combine smashed potatoes + cauliflower + soyrizo + some green onion + S+P
  • Drizzle on some of your saucy goodness aioli + remaining lemon juice + garnish with more green onion
  • Serve warm or room temp
  • I made this thinking it would be a side dish but alas it was my dinner for 2 nights, yes it only lasted 2

 

 

Inspiration from here!

http://www.bonappetit.com/recipe/potato-salad-chorizo-aioli-scallions

Vegan aioli from here!

https://minimalistbaker.com/5-ingredient-chipotle-aioli/

Kimchi Fried Quinoa

FullSizeRender_2

I finally went to a Seahawks game.

FullSizeRender

And I left a very large part of my soul in the nosebleed section.

FullSizeRender_1

What a time, man. What a place. The people. The sounds. The FOOOOOOD.

FullSizeRender_3

I don’t know what options you all have down in first class, but up in steerage there is NAME-BRAND PIZZA. I turned a corner and there it was. A beacon of light at the end of a tunnel after a tumultuous journey through scads of fans and screaming children. A real-life Papa John’s. I acted coy and pretended I would not break my vegan diet for an ooey gooey pie. Garr goes to the bathroom. I get lost and try to kick some people out of what I thought were our seats. Oops. I find actual seats and here comes my knight in shining armor with a personal pan pizza box.

FullSizeRender_4

All I could say was, “Is this the biggest size they had?”

 

 

Time: 45 minutes (prep + cooking) | Serves: 4

Ingredients:

  • 2 cups of quinoa, cooked
  • 1/2 cup of kimchi, chopped
  • 1 package of tempeh, cubed
  • 1 red pepper, chopped
  • 1/2 cup of frozen peas
  • 1 tbsp. of garlic, minced
  • 1 tsp. of ginger, ground
  • 2 tbsp. of sesame oil
  • 1/4 cup of soy sauce
  • 1 tbsp. of sriracha
  • Green onion, for serving

How to:

  • Heat 1 tbsp. of sesame oil in a wok over medium heat
  • Add tempeh + cook for 3 minutes or until browned to your desire, remove from pan
  • Heat other tbsp. of sesame oil + add garlic + ginger, cook for 1 minute
  • Add kimchi + red pepper, cook 2-3 minutes
  • Add quinoa, cook one minute
  • Add tempeh + soy sauce + sriracha, cook one more minute
  • Serve hot with green onion
  • Fall is here it’s bulking season please eat all of this at one time