Category: Corn

Veggie BBQ Pizza

3/15/2017

I recently found this premade whole wheat pizza crust, which is great when you need to whip something up quickly! You can keep them in the freezer and since their already rolled out and thin, they defrost quickly, as opposed to a ball of uncooked dough.

I've said this before, but I love tacos, pizzas, and sandwiches for their versatility. There's no rule that says that pizza has to always be Italian, tacos Mexican, and so on. They are great blank canvases where you can add whatever flavors you would like! In this pizza I went BBQ style.

I used BBQ sauce as my base and added veggies that I typically associate with BBQ meals (and had in my freezer) - red onion, corn, broccoli, and edamame. If you have another type of bean on hand, such as pinto, kidney, or black-eyed pea on hand that may be a more authentic BBQ flavor. I did really love the texture of the cooked edamame on the pizza though. Then I topped it off with some guacamole - again not maybe totally BBQ style, but it helped balance out the texture and flavor profile since the BBQ sauce was a thin layer of the pizza. Hope you enjoy it!

Ingredients:
Pizza Crust
1/2 Cup BBQ Sauce
1 Cup Corn Kernels
1 Cup Edamame
1 Cup Broccoli
1 Small Red Onion
1-2 Avocados

Prep Time: 10 minutes (if using pre-cooked crust)

Cook Time: 15 minutes

Servings: 4

Instructions:

Preheat oven to 500 degrees.

Prep pizza crust as needed.

Spread BBQ Sauce on pizza dough. Thinly slice red onion and spread evenly across pizza. Top with corn and edamame. Chop up broccoli and spread evenly across pizza.

Once oven is preheated, cook pizza according to instructions for the dough, approximately 5-15 minutes. Be sure not to over cook or else you'll end up with burnt crust.

While pizza is cooking, prep your avocado. You could either mash it up and add dollops to your pizza like I did or cut into slices and top the pizza with your slices.

Once the pizza is ready, top with avocado, serve, and enjoy!

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Southwestern Pizza

11/24/2014

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This is another recipe inspired by the awesome Vegan Richa (I told you she was one of my favorites).

I'd had pizza dough from Something GUD in the freezer for a while so Jay and I decided to finally make something with it. I let him pick from my Pinterest list of vegan pizzas and this is the one he picked! It was delicious and soooo filling. We divided the pizza into 6 slices and each only had one slice. Jay not only approved of the dish as a whole, but also the Teese Vegan Mozzarella and the dough individually. Jay had to taste the cheese ahead of time before he let me put it on the whole pizza and said it tasted exactly like mozzarella. It melted really well too.

I don't have a pizza stone, so I rolled my dough in a rectangle in order to get it to fit onto the cookie sheet. The original recipe called for spinach, but I had kale and thought it would be a good way to get some into Jay's diet, so I used that instead.

Ingredients:
Pizza dough
1 Cup Kale (or other cooking greens)
2 Cups (1 can) cooked beans - kidney, black, or pinto work best
1 Cup of sliced tomatoes
1/2 package Teese mozzarella (or other vegan cheese)
1/2 Cup BBQ sauce
1/4 Cup corn
1 Avocado

Prep Time: 10 minutes
Cook Time: 30-40 minutes
Servings: 6

Instructions:
Preheat oven to 450 degrees. Roll out dough until it is about 1/4 of an inch thick. Sprinkle a cookie sheet (or pizza stone) with cornmeal or place parchment paper on it. Cook the pizza dough for about 5 minutes on each side, so that its firm enough to hold up on its own, but not cooked all the way.

While the dough is cooking, prep your toppings. Chop/rip up your kale into smaller pieces.

Place toppings on top of dough in this order: kale, tomatoes, beans, cheese, corn, BBQ sauce.

Put the pizza back in the oven and cook for 15 or 20 minutes, until the cheese is melted and the dough has a nice golden brown color to it.

Let the pizza cool a bit, add avocado, and enjoy!

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Butternut Squash Tacos

11/11/2014

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Looking for something to do with the other half of the butternut squash you used for the macaroni? Here's what I made!

I actually made this before I made the macaroni, but since it's based on a recipe from someone else I didn't want to leave off with it on the blog. I thought #TacoTuesday would be a great day to post it!

This recipe comes from the great Richa Hingle over at Vegan Richa. I made the butternut squash part almost exactly the same way. I didn't have any Chipotle sauce so I used her alternate of BBQ sauce plus taco seasoning. Jay had an Old El Paso taco kit on hand and I was really worried that the tacos were going to be sweet because of the butternut squash so I used the taco seasoning from that (we don't use the sauce they provide). These are definitely Jay Approved! They were some of the best tacos I've ever had. We both had them for left overs and when I finished them off Jay was definitely upset there were none left for him. I plan on making them again but this time I'll use a healthier taco seasoning - probably this one I've had pinned on Pinterest for a while but have yet to make...

The night I made this it was one of those nights where we had nothing on hand, so I had to scramble to find some toppings to put on the tacos. I had some frozen corn in the freezer, homemade pickles carrots in the fridge, and some salsa so I threw those on and I made some quick vegan mayonnaise using Mori-Nu tofu. Mori-Nu tofu is packaged in an aseptic box so it is shelf stable and is great to have in your pantry for nights like this. Normally I make cashew sour cream, but Jay said that he liked the texture of the tofu sour cream better - it was a lot smoother and closer to sour cream than cashews.

For night 2 I had time to run to the store and grab some avocado to go along with the corn, sour cream, and salsa.

Ingredients:

For Tacos:
1/2 Butternut Squash, peeled, with seeds removed
1 tsp Oil (or water)
1/4 Cup BBQ sauce
1 Package Taco seasoning
1/4 tsp Cumin powder
1/2 tsp Oregano
1/4 tsp Garlic Powder
Black Pepper
Chipotle Pepper Powder
2 Tbsp Water

Toppings:
1/2 Cup Corn
Avocado
Salsa
Any other toppings of your choice - cabbage, lettuce, tomatoes, etc.

Sour Cream:
1 Package tofu
2 Tbsp lemon juice
1 tsp garlic powder

Instructions:
Shred butternut squash with a cheese shredder. Heat oil in pan and add squash. Cook for a few minutes, until heated all the way through.
Add the rest of the ingredients and mix together. Cover and cook for 10 minutes. Make sure it doesn't stick to the bottom of the pan, but don't cook too much.
While that's cooking, make your sour cream. Add all the ingredients to a blender or food processor and blend until well combined.
Once heated all the way through, add squash to the taco shell of your choice and add your toppings. Make it gluten free by using corn tortillas or make a taco bowl by putting it on top of quinoa or rice.

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Veggie BBQ Pizza

Southwestern Pizza

Butternut Squash Tacos

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