Archive for October, 2008

Pita Pizzas

Pita Pizzas

It’s time again to extol the virtues of the pita pizza. Super easy to make, and a great way to get rid of leftover pasta sauce, pita pizzas can take any topping you throw at them (leftover Greek salad is one of my favorites). Here’s one version that turned out quite well, I think. This recipe serves 4, so that you can use up the whole jar of artichoke hearts, but it can be easily modified to serve as few or as many people as you have. For another pita pizza idea, go here.

Pita Pizzas
Makes 4, Serves 4

4 whole wheat pitas
½ cup prepared tomato-based pasta sauce, or tomato sauce
6 oz. jar artichoke hearts in oil, drained
1 cup kalamata olives, sliced
½ cup red onion, thinly sliced
12 thin slices of provolone cheese, or about 1 cup shredded
½ tsp. chili flakes (optional)

  1. Preheat the oven to 350F.
  2. Place pitas on a baking sheet (you may need 2 baking sheets). Spread each pita with 2 Tbsp. pasta or tomato sauce.
  3. Break apart the artichoke hearts into individual leaves and spread evenly over the pizzas.
  4. Slice the olives and onions and distribute on to the pizzas.
  5. Lay 3 slices of provolone on each of the pizzas, or sprinkle ¼ cup cheese onto each.
  6. Bake 10 minutes, or until cheese is melted.
  7. Sprinkle each pizza with a pinch of red chili flakes, if using.
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October 29, 2008 at 12:30 pm Leave a comment

Super Simple Thai Green Curry

Thai Green Curry is one of those things that seems like it will be really hard to make, and it can be, but if you use Thai Green Curry paste (available at Asian grocery stores and many well-stocked supermarkets), it’s a breeze. Canned veggies and frozen dumplings make this even easier, and this makes enough to last you almost all week – think of all the money you’ll save on take-out!

Super Easy Thai Green Curry
Makes 6-8 Servings

1 cup rice, uncooked
1 red bell pepper, chopped
2 medium carrots, chopped
2 lbs. bok choy, roughly chopped (or a 10oz. bag of spinach)
1 lb extra firm tofu (baked tofu or tofu puffs are good here, too)
1 tsp. olive oil
½ tsp. sesame oil (or more olive oil)
1 (14oz) can coconut milk
½ cup vegetable broth or water
2 tsp. Thai green curry paste
1 (12oz) can pineapple tidbits, drained
1 (14oz) can cut baby corn, drained
10 frozen vegetarian dumplings (Gyoza), optional

  1. Cook the rice according to the package directions.
  2. Meanwhile, chop the carrots, bell pepper, tofu and bok choy (if using).
  3. Heat the oil in a large wok or pot. Add the carrots, bell pepper, tofu and bok choy (if using) and cook until tender-crisp.
  4. Add the coconut milk, broth and curry paste and bring to a boil.
  5. Add the spinach (if using), pineapple, baby corn and dumplings (if using). Cook until the spinach and dumplings are heated through.
  6. Serve over rice.

October 17, 2008 at 8:21 pm Leave a comment

Thai Curry Mashed Potatoes

Sean and I were craving a classic meat(tofu)-and-potatoes dinner, but inspired by the Marinated Asian Tofu Recipe in Veganomicon, we gave it a twist. The tofu was delicious, and we sauteed bok choy in the marinade from that recipe (and then mixed them into the potatoes, which you can do or not). The Thai Curry Mashed Potatoes that we made up to top it all off were spicy, creamy, quick and easy. Enjoy!

Thai Curry Mashed Potatoes
Makes 4-6 Servings

4 lbs. potatoes, chopped (about 6 cups)
½ cup coconut milk
1 teaspoon Thai green curry paste
½ teaspoon sesame oil (optional)

  1. Bring a large pot of water to a boil. Cook the potatoes until very tender. Drain.
  2. Using a potato masher or electric beaters, mash the potatoes and mix them together with coconut milk, curry paste and sesame oil (if using).

October 9, 2008 at 11:05 am 1 comment

Cranberry, Orange & White Chocolate Drop Cookies

I have a class on Thursday afternoons in a classroom that I swear smells like oatmeal cookies. Hence Key Lime Chocolate Chip cookies a few weeks ago and hence Cranberry, Orange and White Chocolate Cookies today (which I actually made two Thursdays ago). This time, I used the recipe for Chewy Oatmeal-Raisin Cookies from Veganomicon (buy this book now!) as a base and adapted the heck out of it. If you can’t find vegan white chocolate chips, omit them and substitute extra cranberries.

These cookies stayed moist for over a week! Seriously.

Cranberry, Orange and White Chocolate Drop Cookies
Makes 30 Cookies

½ cup canola or safflower oil
⅓ cup maple syrup
⅓ cup soymilk
¾ cup unrefined sugar
1 teaspoon vanilla extract
2⅓ whole wheat flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
zest of one orange (about 1½ Tablespoon)
½ cup white chocolate chips
1 cup dried cranberries

  1. Preheat the oven to 350F and lightly grease two baking sheets.
  2. In a large bowl, cream together the oil, syrup, soymilk, sugar and vanilla.
  3. Add flour, baking soda, baking powder, orange zest and salt.
  4. Fold in the cranberries and white chocolate chips.
  5. Bake 10 minutes until lightly browned. Don’t worry if they’re a bit soft. That’s the secret, I think.

October 2, 2008 at 7:55 pm Leave a comment


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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.