Le Pizza Fries

Muhahahah I have suckered you in to another pizza recipe! You maybe wondering "is this woman mad? This is the like 20th pizza post!" Why yes, I am mad... mad about pizza!
I didn't even like pizza back when I wasn't vegan, it was just another supper idea that didn't really catch my attention. But ever since I turned vegan I am addicted! I love creating new fun ways to eat pizza, some healthy like my spaghetti squash pizza boats found here, or some not so healthy like my newest post...PIZZA FRIES!!!
Yes I said pizza fries. Two of the greatest foods ever, combined into one amazing dish that will have you wondering why you never thought of this before. I know I did!
Well its simple, bake fries in the oven until toasty brown.
Top with your favourite vegan pizza toppings, like:

• hot peppers
• tomatoes
• olives
• mushrooms
• mock meats
• onions
• pineapple

Sprinkle with some Daiya Mozzarella, broil it for 5 mins (be careful you don't burn it like I did!)
Heat up some pizza sauce to dip in and viola you got yourself supper! Or a snack, or maybe ever breakfast! This would be the perfect college breakfast!
If you are feeling generous you could even share this dish at a party with your friends. If not eat this in the car before you go in and blame your dog for eating it while you were getting ready (if you don't have a dog, I cant help you).

Thanks for reading!
xoxo -N

Vegan Pizza Pops and Vegan Pesto Pizza

I wonder if you are getting tired of my pizza posts? I am certainly not tired of making the pizza and eating it, hence all of the recipes I have posted!

This time I made a homemade pizza pocket, or a calzone, depending on how you want to see it. AND I made a mini pesto pizza. Two for one today folks!

When you really think about it, you can do a lot with pizza dough, and by simply changing up the toppings, shape or size of what you are making, it changes the whole meal. Especially when it come to kids. What kid wouldn’t love decorating his own pizza with the toppings they love, maybe even making it have a face. Its simple changes to the meals you and your family love that make the difference between the same old, same old into something new and delicious.

For those of you who read my Homemade Pizza post, this is the same dough recipe.

Pizza Dough – 2 Pizza Pockets and 2 mini Pizzas
1 ½ cup whole wheat flour
2 tbsp ground flax
2 ¼ tsp quick-rising yeast
½ tsp salt
2/3 cup very warm water
2 tsp olive oil
2 tsp. date honey *recipe below

In a medium bowl, combine flour, flax, yeast and salt. Mix well.
Measure warm water in measuring cup, then stir in olive oil and honey. 
Pour mix over dry ingredients and mix using wooden spoon to form a ball. 
Turn dough onto a lightly floured surface. Knead for 2 mins. 
Grease inside of another bowl with olive oil and place dough inside. 
Cover with plastic wrap. Let rise in warm place until double in size (about 20mins).
Divide the dough between the number of pizza pockets or mini pizzas you would like (max 4)
Roll out dough over lightly floured surface into a circle. 
Put on toppings and bake at 425 for 15-20 mins.
**While the dough is rising I cut up the vegetables to have ready.

For the toppings I used:
1/3 sm can tomato sauce
½ red pepper, diced
3 mushrooms, sliced
½  zucchini, sliced
½ cup shredded Daiya mozzarella 

Date Honey - makes ½ cup
5 dates
¼ cup water
Blend in high speed blender until smooth, store the rest in the fridge.

 

Mini Pesto Pizza

Pesto Sauce

½ cup of cashews or sunflower seeds, soaked for at least 4 hours

1 lemon, juiced

1 clove garlic

1 large handful of spinach

5 sprigs of basil, de stemmed

Lightly chop up the spinach and basil, and throw all of the ingredients into a high speed blender. Set on medium high and blend until smooth.

Toppings

3 mushrooms, sliced

½ zucchini, sliced

Top with fresh spinach

Thanks for reading,
Xoxo -N

Lazyman Perogies, Vegan Gluten Free

To some families perogies are a way of life. They have them at every special occasion supper, every pot luck meal and they are always in the freezer for a midnight snack. For me that was not the case. I didn’t grow up with perogies in the house, and I can’t actually recall ever eating them as a kid. Maybe it was because my dad is celiac and there wasn’t any gluten free options back then or because my family just didn’t care for them. Either way, they were not my go to food as a kid like cabbage rolls were. And because of that I don’t really care for them, unlike my husband who craves them and can eat a whole plate of them.

So as the good wife that I am I like to cook some meals with him in mind, and this was one of them. My sister Ashley had made this a while ago, but it definitely wasn’t vegan seeing as it contained bacon and cream cheese. So I took this as a challenge, like I normally do when it comes to traditional meat and dairy recipes. (like cabbage rolls, chili and pizza)

So with a little substituting I came up with this gluten free, vegan lazyman perogie recipe that even had me loving perogies.

It is another one of my comfort food recipes that is perfect for all of our snowy Saskatchewan days. By not having the cream cheese layer that Ashley’s had, you also reduce the calories quite a bit in the recipe, not that it’s a low fat one, but I didn’t see the need for it. It is rich and creamy and honestly tastes just like perogies.

So I if you are one of those families that treat perogies like a religion, give my recipe a try and see how it how you like it. I know my husband loved it, so maybe your family might love it too!

Ingredients

2 golden potatoes, cubed

1 cup of almond milk

½ cup of Diaya, mozzarella

1 large yellow onion, diced

2 tsps coconut oil

1 pkg lasagna noodles, gluten free or regular

1 pkg of Dayia, cheddar

Pre heat oven to 350 degrees.

Cook the potatoes until they are fork tender and strain. While the potatoes are cooking cook the lasagna noodles until tender, strain and rinse off. I used a deep dish 8x8 cooking pan and only need 6 noodles.

In a small frying pan, sauté the onions and oil until golden brown, about 15 mins.

In a small sauce pan on medium heat combine the milk and cheese. Stir until all of the cheese is melted and well combined with the milk. Pour over cooked potatoes and mash until smooth.

I poured a little milk in the bottom of the pan to avoid the noodles sticking to the pan.

Layer:

Milk, noodles, mashed potatoes, onion, Daiya cheddar, noodles, mashed potatoes, onion, Daiya cheddar. Done!

Cover with tin foil and cook for 15 mins, and cook uncovered for 5 mins in the oven. Let set for 5 mins, then serve and enjoy!