No-Cheese Tofu & Beet Pizza
Udi’s Gluten-Free Pre-Made Pizza Crust (or store bought crust of choice)
1 tablespoon olive oil
Pomi Pizza Sauce
Organic sliced yams
Organic sliced firm tofu
Organic sliced beets
1/4 cup of canned black olives
Salt, pepper, red pepper flakes and oregano
Preheat oven to 375 degrees
Steam beets and yams in water until soft
Saute sliced tofu in olive oil for approx 5-7 minutes
Layer pizza sauce on crust
Add a dash of all the spices
Layer the steamed yams, beets, tofu and black olives
Bake in oven for about 10 minutes until crust is golden
This is my go to recipe when I’m feeling especially lazy. Nothing is easier than throwing some toppings on a pre-made crust, popping it in the oven for 10 minutes and voila-dinner is served!
Since we don’t eat any dairy I served this one sans cheese-and didn’t miss it one bit, however on occasion I will add some vegan mozzarella if I’m dying for cheese. This recipe would be 100% vegan if it wasn’t for the egg in the crust. I’m still working on perfecting a gluten-free and vegan crust, and when I do I will update the recipe.
For now I hope you enjoy this simple & delicious cheeseless pizza!
Quinoa Stuffed Acorn Squash
1 acorn squash (cut in half and remove seeds)
2 tablespoons olive oil
1 medium chopped onion
1/2 cup cooked white beans
1/2 cup cooked quinoa
1/2 cup chopped kale
1 teaspoon cumin
Salt and pepper to taste
1 tablespoon slivered almonds
Preheat oven to 400 degrees. Add some olive oil, salt and pepper to halved squash and roast in pan cut side down, approx 30 mins
Add olive oil to medium skillet and cook onions on medium heat for approx 5 mins, add cooked beans, quinoa and spices, cook 5 mins, add kale and cook until slightly wilted
Spoon mixture into squash halves and sprinkle with almonds and bake for another 15 mins
You will most likely have leftover quinoa mixture, I enjoyed it as is (with a little hot sauce) for lunch the following day, its a perfect light lunch option. Before putting on the salt and pepper I also put aside some of the mixture for Berlin, that blended with the squash is a perfect meal for baby too.
A good Macaroni and Cheese is one thing I really miss about eating dairy. To be honest I even enjoyed the terribly processed boxed Mac N’ Cheese, but let’s not tell anyone. I have attempted several recipes using vegan cheeses, such as Daiya cheese, but they end up tasting “fake” and besides, let’s face it, vegan cheese is not a healthy alternative. After eating at one of my favorite vegan restaurants in town, Gracias Madre, I realized I could use cashew cheese as a healthier option. I do have to warn you however, this should still be eaten on occasion only as cashew cheese, although healthier, is loaded with fat. But once a month, I say go ahead and indulge.
Vegan Macaroni and Cheese:
Package of Brown Rice Noodles (or whole wheat noodles of choice)
1 cup of raw cashews
2 tablespoons of nutritional yeast
2 cloves of garlic
1 tablespoon of lemon juice
1/2 cup-1 cup of almond milk (or non-dairy milk of choice)
1/2 teaspoon Cayenne pepper
1/2 teaspoon garlic powder
Slat and pepper to taste
First soak cashews in enough water to cover them overnight (few hours at the least)
Prepare the pasta according to the directions
Add rinsed cashews, nutritional yeast, garlic, lemon juice, jalapeno and some almond milk to food processor and blend until creamy. Add all spices and more milk as desired. Pour cheese mixture over cooked pasta and stir together. You will most likely have to add more milk to reach a creamy texture. You can add tomatoes or parsley as desired and serve.
There you have it. Healthy Mac N’Cheese that even your kids will enjoy!