Monthly Archives: April 2012

Went to the Chapel

BBQ Pineapple Tofu Pizza (w/Cauliflower Crust!)

So it’s official: Joe and I are married!  While it might have rained on our wedding day, it was still amazingly wonderful and perfect and I’m still giddy thinking about our special day.

I was hoping to have posts up and running while I was out but that didn’t happen and for that I’m sorry.  Hopefully I’ll be more on top of things for the honeymoon, because I have some great late spring recipes to share.  While I’m still on my quest to use more local and seasonal produce, I’m also trying to reduce waste by reusing leftovers in new and (hopefully) creative ways.  This recipe might not be Le Cordon Bleu quality, however it is amazing and delicious and a great way to use up leftover tofu (or chicken).   I decided to clean out the cauliflower in my drawer as well after seeing more than a few recipes featuring a cauliflower pizza crust.  In the end I used a modified version from Eat.Drink.Smile since I don’t have a ricer and also have a need for large amounts of garlic in my pizza.

BBQ Pineapple and Tofu Pizza

Ingredients

  • Crust:
  • 1 cup cauliflower florets, steamed and mashed
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 1 egg, beaten
  • 3 cloves garlic, crushed
  • 1/2 tbsp oregano
  • Topping:
  • 8 oz firm tofu, pressed and diced
  • 1/2 cup red onion, diced
  • 1/2 cup crushed pineapple
  • 1/2 cup BBQ sauce, divided
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese

Instructions

  1. Preheat oven to 450
  2. In a medium bowl beat together the 1 cup mashed cauliflower, egg, and cheeses. Add the garlic and oregano and stir well. Pat into the bottom of a pizza pan, then cook for 10minutes.
  3. Remove the crust from the oven and top with 1/4 cup of the BBQ sauce before topping with the tofu, red onions, and pineapples. Add the remaining BBQ sauce and then top with the cheese. Brush the edges of the crust with olive oil and then bake for an additional 15minutes. The cheese and crust should be brown.
http://www.dancingveggies.com/blog/2012/04/went-to-the-chapel.html

This took care of a fair amount of the veggies in my fridge, and I have a feeling that some swiss chard (or kale) also would have gone well on this pizza.  The cauliflower crust also goes great with pesto sauce, just add some feta, red onion and eggplants and enjoy a modified take on a Greek Pizza.

Mean It

Three Green Pasta Sauce

5 days until the big day…5 days until I’m married to my best friend.  I’m thrilled and nervous and excited and everything else!  In an attempt to settle my nerves I have spent some time in the kitchen trying out new recipes and messing around with new ingredients.  I finally got around to testing out some delicious chard and kale recipes, including the one I’m featuring today.   As an added bonus I included some spinach to make this a true leafy green smorgasbord.  The fact that this sauce comes together relatively quickly, just makes it all the better.

Three Green Pasta Sauce

Ingredients

  • 2 tbsp EVOO
  • 3 garlic cloves, diced
  • 1 cup swiss chard, well washed, removed from the stalk and torn into large pieces
  • 1 cup kale, well washed, removed from the stalk and torn into large pieces
  • 2 cups baby spinach, well washed, removed from the stalk and torn into large pieces
  • 1/2 vidalia onion, diced
  • 1/3 cup half and half
  • 1/4 Parmesan Cheese, finely grated (optional)
  • 1 lb of your favorite pasta, cooked

Instructions

  1. In a large sauce pan heat the olive oil over medium heat. Add the garlic and onion and cook for 5 minutes, until slightly golden. Gradually add in the greens, making sure to not over fill the pan, and cook until all the greens are soft and tender. Cook for an additional 3 minutes, then slowly add the half and half. Bring to a soft simmer and cook for a final 5 minutes.
  2. Serve tossed with your favorite pasta and topped with the grated cheese.
http://www.dancingveggies.com/blog/2012/04/mean-it.html

This recipe could be easily adapted for vegans but switching the half & half for a thicker un-flavored almond milk, but avoid coconut milk as it tends to be too runny for this dish.  The sauce is also amazing as part of a vegetable lasagna, just add a few tomatoes, ricotta cheese, and a gourmet dish is just an oven away.

This spring vegetables dish is also the perfect recipe for simple and in season, since all three of the featured greens are in peak season right now.  For more seasonal supers be sure to check out Fabulicious Foods for the entire April meet-up.

Think Back On

Eggplant Feta

The wedding is a week away and my brain is more than slightly fried at this point, so the testing of new recipes has not been going as planned.  I’m hoping that with all the Farmer’s Markets opening in the next few week that I’ll be able to get back on track.  I was hoping to do a number of recipes featuring winter/early spring produce such as kale, spinach, chard, and other leafy greens.  This recipe on the other hand uses my old faithful: eggplant.  Instead of experimenting with the main ingredient, I decided to experiment with different spices.  Everything turned out perfectly plus the recipe came together in record time, making it perfect for crazy weekday nights.

Think Back On

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients

  • 1 lb eggplant, cubed
  • 2 tbsp EVOO
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tbsp paprika
  • 1 tsp oregano
  • 1/3 cup feta cheese
  • 2 roma tomatoes, chopped
  • 1 cup couscous

Instructions

  1. Press the cubed eggplant between two chopping boards/plates for 20minutes, then press dry.
  2. Heat the olive oil in a large saute pan over medium heat. Add the cumin and toast for a minute before adding the remaining spices. Cook for an additional minute, stirring frequently to prevent burning. Add the eggplant and cook for 10 minutes, until the eggplant is soft. Stir as needed to prevent the eggplant from sticking.
  3. Meanwhile cook the couscous per instructions. Then set aside Toss with the cooked eggplant and then top with the crumbled feta cheese and chopped tomatoes.
http://www.dancingveggies.com/blog/2012/04/think-back-on.html

I am keeping my fingers crossed that I’ll be able to work on a few more recipes before next weekend…

Also a very happy first birthday to my favorite nephew!

MmmmBop

Donut Muffins

Start of another month which means it’s time for Secret Recipe Club!!!  Every month I look forward to exploring a new blog and finding delicious new recipes to test out and enjoy.  This month I received Sweet as Sugar Cookies and as soon as I saw the title I knew I was in for a sweet treat.  While I normally gravitate towards more savory options I decided to ignore the fact that I have a white dress in my very near future and go for something more dessert than normal.   After a very quick and easy search I decided to give her Donut Puffs a whirl, since I had no idea what a “puff” was.   I learned three important lessons in doing this recipe:

  1. I don’t have any mini-muffin tins…whoops
  2. I apparently ran out of nutmeg at some point, cinnamon to the rescue!
  3. mmmmm…DONUTS!!!

I also learned how to give these yummy muffins their signature puff top, and that is a trick I will most certainly be using in the future! I made very few changes to this recipe, and by few I mean I switched the nutmeg for cinnamon since as noted above I was mysteriously out.  I highly recommend this recipe so please head right on over to Sweet as Sugar Cookies for all the details!