Pasta in Bell Pepper Wine Sauce with Feta and Roasted Cashews: Birthday Dinner on the Fly

Well readers, yesterday was a very special day a casa mia.... it was J's 30th birthday! And even though he is way too cool to make a big deal out of it, I couldn't let the day pass without a little something special.

Or so I had planned.... Unfortunately, as a result of an epic and exciting grocery shopping trip with my friend Joy (Joy Eilene, Word Machine) on Saturday, my fridge is full of gourmet cheese, chocolate.... and no vegetables.

What!? How is a girl supposed to prepare a birthday dinner with no vegetables? It was a problematic circumstance indeed, but a little resourcefulness paid off in the form of the following pasta entree. The combination of Mediterranean flavors and varied textures makes this dish just special enough for a celebration.

PS. J's birthday party is on Friday and our official Valentine's day celebration is on Saturday, so I'm saving the dessert and the super-fancy food for the weekend. Did someone say Red Velvet Layer Cake?

Pasta in Bell Pepper Wine Sauce with Feta and Roasted Cashews

This dish has a high veggie to pasta ratio, which makes it both satisfying and healthy. Serve it alongside a crisp salad, and savory soup.

Yield: 4 Servings

The lovely color comes from the delicious Orange Bell Peppers!

Ingredients
8 ounces pasta (spaghetti or fettuccine)
4 quarts salted water, boiling

2 tablespoons olive oil
3 large clove garlic, diced
3 tablespoons tomato paste
1/3 cup white wine (choose a sweet over a dry here)
2 yellow or orange bell peppers, chopped
1/4 cup roasted cashews (recipe follows)
4 ounces feta cheese, crumbled


Directions
1. Bring 4 quarts of salted water to a boil. Add the pasta, and cook al dente, 8-10 minutes. Drain the pasta, but reserve a 1/4 cup of the cooking liquid.

1. In the meantime, heat the olive oil in a large skillet on medium heat. Add the garlic and allow to cook until it begins to brown.

2. Add the tomato paste (be careful, it will sizzle upon contact) and allow to cook with the garlic for 2-3 minutes. This step is one of the secrets to this recipe - the oil will turn bright red and the tomato paste will begin to caramelize in the most delicious manner.

3. De glaze the pan with the white wine. Turn the heat down to low, and allow to simmer for another 2-3 minutes.

4. Add the chopped bell peppers and cover the pan. Cook until the peppers are just soft, but not mushy, another 8-10 minutes.

5. Turn off the heat and add the cooked pasta to the sauce pan. Toss to coat.

6. Plate the pasta onto four serving dishes, and top with roasted cashews and feta cheese.

A Black Bean Burger You Would Marry

Posted by Nichole Leigh

Black bean burger with homemade fries

That's right folks. You heard me. If you were a delicious food item, you would find this black bean burger, marry it, and have delicious, savory children. This hearty, satisfying creation is worlds away from the anemic, processed, frozen veggie burgers at the supermarket. 


This burger puts Boca Burgers to shame. It is a vegan masterpiece and will absolutely become a regular part of your diet. I dare you not fall in love. I dare you. 

A Black Bean Burger You Would Marry

This recipe is adaptive from an inspiring post on Eat, Live, Run. Check out the original recipe here, along with the author's fabulous photos. They do more justice to the burger than do mine. Serve this delight with avocado, greens, tomatoes or whatever floats your boat! It is tremendously flexible. The patties don't freeze quite as well as you might expect. However, they're great as leftovers. Recipe makes 6-7 patties.

Ingredients 3 cups black beans (roughly 2, 14oz. cans) 1 tablespoon ground flaxseed meal, plus 1 tablespoon warm water 1 jalapeno pepper, chopped 2 cloves garlic, chopped 2 tablespoons tomato sauce  1 tablespoon soy sauce 1/2 cup finely ground breadcrumbs 2 teaspoon cumin 1 teaspoon salt 1/2 cup frozen corn, defrosted vegetable oil for frying the patties Directions 1. Combine the ground flax seed meal with the warm water and set aside. 2. Combine the jalapeno pepper and garlic in a food process. Pulse a couple of times to  mince finely (do not puree). 3. Add one and half cups of beans to the food processor, and pulse again to combine. The  texture should be chunky, not smooth. 4. Transfer the mixture to a large bowl and add the tomato sauce, soy sauce, bread crumbs,  cumin, salt, corn, flax seed mixture, and the rest of the beans. 5. Form the mixture into six patties and set aside. 6. Heat the oil in a skillet on a medium high heat. Add the black bean burgers and cook until  crispy, about 7 minutes each side. 7. Serve burgers with you favorite burger toppings!

Easy Risotto - Artichoke, Caprese Salad, and Boursin Risotto

Hi readers! As Nichole said, we're back and better than ever.

Last week, the mood struck me for risotto. I love risotto, but the thought of making it has always intimidated me. While rooting through my fridge, I found a container of Lite Boursin cheese that was close to its expiration date. Perfect! I trolled the internet and found an easy recipe.

But risotto on its own can't make a meal. I was struck with the inspiration for caprese salad and artichokes as well. My caprese salad is simple: beefsteak tomatoes, buffalo mozarella, my home grown basil, olive oil, and balsamic vinegar.


For the artichokes, I steamed them for 30 minutes (I have a great steamer and the artichokes were small. Steaming is definitely a suggestive thing.) Then, I served them with fresh squeezed lemon juice.


The risotto recipe I found comes from Gayle's Bakery.com:

3 1/2 cups vegetable stock
1 1/2 cups water
2 tablespoons butter
2 tablespoons yellow onion, finely chopped
1 1/2 cups Arborio rice (I used brown rice)
1/2 teaspoon fennel seed (optional)
1/3 cup white wine
1/4 cup Boursin cheese (about half a package)
3 tablespoons snipped chives or chopped parsley (I left this step out because I didn't have it in the house. I'm sure it would be delicious :-))

In a small saucepan bring stock and water (if using) to just below a simmer.

Sauté onion in butter in a large saucepan until translucent.

Add rice and fennel seed if using. Stir to coat and sauté for 1 to 2 minutes over medium heat. Add wine and stir until evaporated.

Add 1/2 cup of broth and stir while cooking until the rice absorbs the liquid. Adjust heat as needed. Be consistent in stirring the rice, gently loosening it from the bottom of the pot.

Continue to add the liquid in 1/2 cup increments, letting rice absorb each addition before adding more liquid.

The risotto should be done in about 30 minutes. It should be tender but al dente. Test it at about 25 minutes and if it seems almost ready, start adding the liquid in 1/4 not 1/2 cup increments.

Remove from heat and stir in the Boursin cheese and chives.

Coming Back to Reality: Chana Masala

Posted by Nichole Leigh


Hi Readers!  I hope that 2012 is already proving to be an exceptional year! After a much needed blogging break, I'm ready to hit the ground running! Er.... that is to say, hit the keyboard typing?

Anyway, J and I spent the holidays in Long Island with his family, and Oh My God did we eat! A lot. Every single day. Excessively, even. J's mother (who originally hails from an island off the coast of Italy) is some sort of seafood Goddess. She goes to the fish market nearly every day and haggles with the fishmongers (in Italian, of course) to secure the freshest seafood available. In the ten days that we stayed with J's family, I consumed fresh clams three times, octopus (yes!) twice, mussels twice, calamari, oysters, and god knows how many types of fish. The whole experience was incredible and we had a great time.

But, since we've returned to our little Pittsburgh apartment, I've barely cooked anything. We've been home for twelve days, and I have only cooked dinner once. So what have we been eating? Raw fruit, vegetables, and bread. The fare has been a bit simplistic, but I think we needed a break from complicated, multi-course meals.

Cooking exhaustion aside, I wanted to share the most recent thing I prepared for dinner: this simple, quick, and super satisfying Channa Masala, or Chickpea Curry. If your kitchen is stocked with Indian spices, this is a particularly easy dish to throw together. The whole thing takes about 20 minutes.

Channa Masala - Chickpea Curry

This recipe was adapted from Neelam Batra's 1000 Indian Recipes. I usually serve this dish with rice because it's a pretty soupy curry, but you can certainly eat it with chapati or naan too (if you have a Tandoor oven, that is!) The recipe features the use of canned chickpeas, which is not exactly authentic, but the curry is still delicious.

Photo Courtesy of Hookedonheat.com. View the original here. (I left my camera charger in NY - working on getting it back)

Ingredients

1 small onion, coarsely chopped
1 fresh green chili peppers, such as serrano, stemmed

3 cloves fresh garlic, peeled

1 quarter-sized sliced peeled fresh ginger

2 large tomatoes, coarsely chopped

2 tablespoons vegetable oil

1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika
1 tablespoon fresh lime juice
1/4 cup plain soy milk whisked with 1/2 teaspoon cornstarch or arrowroot  

1 can chickpeas (also known as garbanzo beans)

1/2 cup finely chopped fresh cilantro, including soft stems

Directions
1. In a food processor or a blender, combine the onion, green chili peppers, garlic, and ginger to make a paste. Remove to a bowl, then purée the tomatoes.

3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onion, garlic, chili pepper, and ginger paste and cook, stirring over medium heat until browned, about 5 minutes. Add the tomatoes and cook until the juices evaporate, about 7 minutes.

4. Add the coriander, garam masala, turmeric, paprika, and lime juice, then add the soy a little at a time, stirring constantly.

5. Mix into the chickpeas and simmer about 15 minutes to blend the flavors. Add more water for a thinner curry.

6. Transfer to a serving dish, mix in the cilantro and the remaining garam masala, and serve.

Happy 4th Night of Chanukah: Spiced Olive Tapenade, Garlic Latkes with Fig Apple Sauce, and Chanukah Nut Cake with Honey Syrup

Image from Jewlicious.com

Hi there Veggie Horizons Readers! I felt like the blog was getting a bit Christmas heavy, what with all the Christmas cookies. I feel like  my Jewish buddies are being left out. We can’t have that! In their honor, I’d like to share a couple of recipes that I looked up for Chanukah celebrations.

Caveat: I don’t celebrate Chanukah, but I have many beloved friends who do! I do not profess to be an expert in the holiday itself, or the culture's traditional gastronomy. I've used multiple resources to locate and compile these recipes. (See the end of the post for a list of sources). I apologize if I get anything wrong. Please send me a comment if you see something incorrect, and I will fix it ASAP! 

Spiced Olive Tapenade on Challah Toast

This recipe comes from the NewKosher Cookbook: Your Favorite Jewish Vegan Recipes, and though it is not listed in the sample “Chanukah menu,” I think it sounds like a nice little holiday appetizer!

Ingredients

1 cup colossal green olives, any variety, pitted

1 cup colossal black olives, any variety, pitted

2 cloves garlic, crushed

2 tablespoons lemon juice

Olive oil

Ancho chili powder, to taste

12 slices challah

2 tablespoons lemon zest

2 tablespoons fresh parsley

Directions

1. Combine olives, garlic, and lemon juice in food processor and blend, drizzling in olive oil until a spreadable consistency is reached. Add ancho chili powder to taste.

2. Brush challah slices with olive oil and grill or toast in over at 350 degrees Fahrenheit until edges turn golden brown. Serve warm, spread with tapenade and sprinkled with parsley and lemon zest.

Garlic Latkes with Fig Apple Sauce

These latkes won “best in show” at the Atlanta Cevre Minyan latke cooking contest. You can find the original recipe at Jewish Vegetarians of North America and in the NewKosher Cookbook: Your Favorite Jewish Vegan Recipes. Recipe by Patrick Aleph.

For the Garlic Latkes

Ingredients

1 bag frozen hash browns, thawed

1/4 cup all-purpose flour

1/2 teaspoon baking powder

Equal parts garlic salt and pepper (a dash for every latke)

Vegetable oil

Directions

1. After thawing the hash browns, squeeze out as much liquid as possible. It helps to use cheese cloth or paper towels. There won't be too much liquid and it saves a lot of time one otherwise spends grating potatoes and onions.

2. Mix flour and baking powder to potato mixture.

3. In a pan, pour a thin layer of vegetable oil. Drop one tablespoon of potato batter into oil and fry until golden brown on both sides. In a regular pan, you should be able to cook at least four latkes at once.

For the Fig Apple Sauce

Ingredients

1 jar apple sauce

Handful dried figs

1 cup hot mint tea

Four brown cardamom pods

Pumpkin pie spice or a combination of cinnamon, nutmeg, mace, and allspice (to taste)

Directions

1. Boil one cup of mint tea with cardamom pods. After tea is brewed, remove pods and steep the dried figs for five minutes or until figs are plump.

2. Remove figs from tea and blend in food processor. Slowly add apple sauce until well blended.

3. Add pumpkin pie spice (a mix of cinnamon, nutmeg, mace and allspice) to taste.

4. Serve chilled with latkes.

Chanukah Chocolate Mousse

This recipe comes from JewishPath.com, and is listed specifically for the fourth day of Chanukah (This year, that’s December 24^th) It's not vegan, but it sounds delicious! 

Ingredients

4 ounces chocolate (milk, semi-sweet or sweet)

4 eggs, separated

1 cup margarine

whipped topping

Directions

1. Melt chocolate in microwave. Add egg yolks and margarine. 

2. Mixing with fork, cook over low heat until thick or cook in double boiler over rapidly boiling water, stirring until mixturebecomes thick. Set aside to cool. 

3. Beat egg whites until stiff. Fold into chocolate mixture. Put into serving dishes and refrigerate. 

4. Top with whipped cream and serve.

P-P-Pizza - What better way to warm up?

I have been remiss. Nichole is COMPLETELY carrying the blog lately. But, I'm back! And, very excited to share my current cooking obsession: pizza.

While it's nowhere near as cold in California as it is in the 'burgh, I have had to break out the winter coats for those 38 degree beach mornings.

Nichole, you and J are total geniuses. Your pizza recipes have revolutionized my pizza making and made me, if not Italian, at least an honorary Italian. It turns out that the trick really is in the dough. You have to put in the work to make really kick-ass dough in order to have a great final product.

green peppers, red onions, gouda, and tomato garlic sauce

I've experimented a couple of different ways. I'm not as ambitious as Nichole, so I don't make my own pizza sauce. There's a great generic brand called Safeway that makes some amazing sauces. I really hate sauces that are labeled as "pizza" sauces, so I tend to stick to the regular pasta sauces. My favorite? Safeway's artichoke pesto, which is a red sauce with a delicious artichokey bite.

before the oven

Next step: the cheese. Nichole is right that fresh mozzarella is delicious. But, I am completely in love with gouda cheese. On a pizza, it is totally to die for. The trick is to put it on the pizza in the beginning and not wait until halfway through the baking process like you would with mozzarella. It gets bubbly and slightly burnt, which is perfect. Once, I also added some Jarlsberg. Jarlsberg melts really well in grilled cheese and melts just as well on a pizza.

red onions, basil, gouda, Jarlsberg, and artichoke pesto sauce

My can't-live-without-it topping is red onions. Onions are sort of a miracle food. They can make your eyes water but can also become perfectly sweet when baked or carmelized on the stovetop. They are incredibly amazing on pizza. Same goes for green peppers, which become a bit sweet. And basil gets crispy and delicious. My mouth is watering just thinking about it.

Bon appetit!

Easy Tomato Paneer Curry

Posted by Nichole Leigh

When I make curry, it usually goes one of two ways: the preparation either takes me three hours, or it doesn't. The velocity of my curry preparation tends to depend on just how smooth and "restaurant-like" I want the sauce to be (without the cream). 

The following is a quick version of an everyday curry sauce that I prepare regularly. It is rather simple if you have a stockpile of diverse spices. (See Yogurt Curry with Onion Pakora for some tips on stocking up on Indian ingredients.) This curry features paneer cheese, which is something like an Indian farmer's cheese. You can purchase it in Indian markets, or if you're feeling really adventurous, you can make your own by following this recipe. 

Easy Tomato Paneer Curry

This curry is "easy" because I don't blend together the vegetables (wet masalas) before cooking them. Additionally, the familiar tomato flavor is generally palatable to newcomers to Indian food. The sauce is a little bit chunky, and absolutely delicious.

Ingredients

1 medium onion, chopped finely

2 cloves garlic, minced

1-2 hot peppers, like Serrano Peppers, minced

1 tablespoon fresh ginger, minced

1/2 teaspoon whole cloves

1 can (28 oz) crushed tomatoes

1/2 cup cilantro, chopped

1 tablespoon coriander powder

1 teaspoon cumin powder

1 teaspoon Cayenne pepper

1 teaspoon garam masala

1/2 teaspoon cardamom powder

1/2 teaspoon paprika

1/2 teaspoon tumeric powder

1/2 teaspoon cinnamon 

1/4 teaspoon salt

1/2 cup plain yogurt

12 oz. paneer cheese

Directions

1. In a medium saute pan, heat olive oil. Add the onion, garlic, peppers, ginger, and cloves. Cook until the onions become translucent and begin to caramelize, about 7 minutes.

2. Add the tomatoes and cilantro. Allow to cook until the oil rises to the top of the sauce, about 10 minutes. 

Mix in the spices. Add the yogurt one tablespoon at a time, stirring constantly to avoid curdling. Allow to cook for another 12-15 minutes.

3. Mix in the paneer cheese, and stir gently. Allow to cook for another 5-7 minutes so that the paneer cheese absorbs the flavors. 

4. Serve with basmati rice or chipati.

Falafel with Sweet-Tahini Sauce: Vegan Friday Post #1

Posted by Nichole Leigh

As you may surmise from the title of this post, I'm back with a fury! I've really missed writing on Veggie Horizons, so I thought I'd (re)open with a bang. J and I have decided that we eat more cheese than is probably normal or healthy, so we're trying to cut down a little. We don't really consider this change restrictive. It's just a chance to try more vegan recipes!

Anyway, welcome to Vegan Friday! This week's installment features Falafel Patties with Sweet Tahini Sauce, Garlicky Quinoa, and Baked Sweet Potato Wedges. Looks good, huh? For tonight, I'm just going to post the Falafel and Sweet Tahini Sauce recipe, but I'll follow up with the other recipes tomorrow. Stay tuned!

Falafel with Sweet Tahini Sauce

Falafel is generally a mixture of dried chickpeas, herbs, and spices, combined with liquid to make patties (though I have seen some use fresh chickpeas). I make my falafel patties with a dry falafel mix that I get from a wonderful Turkish grocer in Pittsburgh. The proprietor makes the mix himself, and can vouch for its wholesomeness.

If you would like to make your own falafel mix from scratch, I recommend this recipe from the Iraqi food blog, It's Sooo Good. The following describes how to form the patties, followed by the recipe for the sweet-tahini sauce.

This recipe makes three falafel patties and three servings of the sweet tahini sauce. Falafel is traditionally fried, but I brown mine own both sides and throw it in the oven for a lighter version. 

Falafel Ingredients

3/4 cup dry falafel mix

1/4 cup warm water

1 teaspoon olive oil

Falafel Directions

1. Preheat the oven to 300F. 

2. Mix together the dry falafel and warm water until the ingredients form a firm batter. Add more water, as necessary, to keep the batter moist. If you don't use enough liquid, the patties will become hard. The mixture should just be able to hold its shape when formed into balls.

3. Divide the batter into three portions, and it into balls. Press each ball with your palm until it forms a patty like the one pictured below.(Wet your hands with a little water if the batter is too sticky.)

4. Heat the olive oil in an oven-proof pan on medium-high. Lay the patties in the pan and allow to brown on each side, about 3 minutes.

5. Put the pan in the oven for another 5-7 minutes to finish cooking the patties. Remove from the oven. They're ready to serve!

Sweet Tahini Sauce Ingredients

2 tablespoons Tahini

2 teaspoons lemon juice

1 teaspoon agave nectar (or honey for a non-vegan version)

1/2 teaspoon dijon mustard

Sweet Tahini Sauce Directions

1. Combine all ingredients. Spoon onto cooked falafel patties. Top with avocado and tomato.

Check back tomorrow for the Garlicky Quinoa and Baked Sweet Potato Wedges! Happy friday! 

California Autumn - Sweet Potato Tacos

I love fall. But I live in California. I've seen about three deciduous trees and there is a severe lack of crisp air and apple orchards.

But I need my fall fix. So, I decided to mix a little California with fall: sweet potato tacos.

I only discovered that I like sweet potatoes a few years ago. The orange color and slightly strange smell always turned me off. But then I tried sweet potato fries and fell in love. Ever since, I have been looking for great sweet potato recipes.


My friend, Maddie, visited a few weeks ago and I made her sweet potato samosas. I had a leftover sweet potato. What to do? Well, I also happened to have corn tortillas. So I trolled the internet and found this recipe on The Washington Post's Meatless Monday column. Sweet potato tacos might sound weird, but they are actually completely amazing and totally wonderful.

Can I just say...oh. my. God. Yummy. Here's the recipe:

Ingredients

• 1 large sweet potato
• 1 clove garlic, minced or mashed
• ¼ teaspoon cayenne and/or smoked paprika to taste
• ½ fresh chile of choice, seeded and diced (optional)
• salt to taste
• 1 medium yellow onion, cut into half moons
• ½ red or yellow bell pepper, diced
• 1 tablespoon olive oil
• Vegetable oil for frying tortillas
• 8 -10 small corn tortillas
• at least ½ cup grated smoked mozzarella and/or cheddar
• Small bunch cilantro, chopped, and lime wedges, for garnish

Directions
Peel and cut sweet potato into cubes. Place in a medium saucepan, cover with water and bring to a boil. Cook until fork tender, about 25 minutes, and drain. Mash with garlic, spice, chile (if using) and salt. Taste for seasoning and adjust. Should have a little kick in the mouth.

In a medium skillet over medium heat, heat olive oil. Add onion half moons and diced pepper and allow to soften, about 7 minutes. Season with salt and pepper and reserve.

Meanwhile, prepare the tortillas: Heat ¼ teaspoon of oil in a skillet over medium-heat hit. When oil is hot, place a tortilla in the pan and fry until soft, about 25 seconds; flip and repeat with the other side. Do not let tortilla get too crisp; reduce heat if this happen. It’s key to keep oil to a minimum, as the tortillas will end up unpleasantly greasy.

Place tortillas on a plate and keep warm, and preheat oven to 325 degrees.

Assemble your tacos: Spoon a scant tablespoon of sweet potato mash in the center of each tortilla, and flatten it a bit. Add a teaspoon or so of onion-peppers and top with grated cheese. Fold over so that ends meet and place on a baking sheet.

Bake for about 8 minutes, until somewhat crispy and cheese is melted.

Garnish with cilantro and lime. Ripe avocado slices also make a luscious topping!

Definitely include avocado slices. DEFINITELY.

Enjoy!

An Autumn Pasta Story: Sweet Potato, Tomatoes, and Garlicky Kale

Who doesn't love harvest time? When I'm strolling through the farmers' market surrounded by apples, squash, sweet potatoes, cabbage and root vegetables, I often think that autumn gets all the best veggies. 

So, since it's freezing already in Pittsburgh (it snowed yesterday), lets talk comfort food. Here is a recipe that is relatively quick, thoroughly hearty, and absolutely delicious. 

Pasta with Sweet Potatoes, Kale and Tomatoes

This satisfying weeknight pasta is loaded with vitamins and minerals, anti-oxidants, and fiber.  The whole wheat pasta really adds to the flavor of the dish, so use it if you can. Prepare the vegetables at the same time as you are boiling the pasta. Recipe serves 6-8. 

Ingredients 

1 lb whole wheat pasta + splash of extra virgin olive oil

2 tablespoons extra virgin olive oil

2 medium sweet potatoes, peeled and cubed (about three cups)

1 small bunch kale, stems removed and chopped

4 Roma tomatoes, chopped

6 cloves garlic, minced

6 ounces white wine

2 tablespoons fresh lemon juice

Salt to taste

1/4 cup pistachios, coarsely chopped 

1/4 cup kalamata olives

Red pepper flakes to taste

Directions

Prepare all of the vegetables for cooking, and have them ready to add to the pan.

Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Return to pot and toss with a splash of olive oil. 

In the meantime, heat the olive oil in a large skillet over medium heat and add the sweet potatoes. Allow to cook for about 5 minutes uncovered, without stirring. 

Toss the potatoes once, cover the skillet with a lid, and cook for another 5 minutes. Add the kale, tomatoes, garlic, white wine, lemon juice and salt. Cook just until the kale has wilted and turns bright green, or 2 to 3 minutes. (Careful not to overcook.)

Remove from heat. Toss the pasta and the vegetables. Mix in the pistachios, kalamata olives, and red pepper flakes. Serve hot.

Oh! PS. This recipe is accidentally vegan. You could certainly add some nice, hearty cheese to this if you'd like, but I think it's delicious even without. Enjoy!


This post also appears on Love and Bread. 

White Ricotta Pizza Sauce

Hi there Veggie Horizons readers! I just wanted to share a quick little recipe for white pizza sauce to compliment J's Basically Amazing Pizza Recipe.

Though you can certainly make a great “white pizza” with an olive oil and herb sauce, the following ricotta-based pizza sauce is fabulous when you want something a little more decadent.

White Ricotta Pizza Sauce

Pizza with white ricotta sauce, tomatoes, spinach, and Gorgonzola 

Ingredients

1/3 cup extra virgin olive oil

1/4 cup balsamic vinegar (good quality)

12 ounces ricotta cheese

1 tablespoon crushed oregano

Salt and pepper to taste

Directions

Mix all ingredients together in a medium bowl, and spoon onto a prepared pizza shell. Great topping combinations include spinach, Gorgonzola, roasted red peppers, kalamata olives, and marinated artichoke hearts. 

Pizza for the People

Do I really need to say anything in praise of pizza? I think not. Just look at it!


But this is a blog full of writing, so I will say a few words in praise of my boyfriend's pizza making abilities. J is a transcendent pizzaiolo, and I'm not exaggerating. Around my house, we use J's pizza as currency. We use it to bribe people, to impress new friends, and to secure our spot in the Foodie Social Hierarchy.


J's culinary masterpieces are descendant from the Neapolitan tradition (his mother's legacy), and occupy the perfect middle-ground between thick and thin crust pizza. His pies are neither greasy nor watery, and somehow manage to be satisfying without being guilt-inducing. It's a staple and a necessity in our kitchen.


So, I'd like to offer up some general pizza-making tips, J's standard pizza recipe, and some thoughts on topping the perfect pie (including delicious vegan combinations).


Pro-Pizzaiolo Tips: Flour, Stones, and Simplicity

• In pizza, as in bread, the flour is everything. Generally speaking, use the highest quality flour you can afford. (King Arthur brand produces consistently high quality flours and are readily available throughout the country.) It is more than possible to make pizza with 100% whole wheat crust, but whole wheat flour has lower gluten (and thus the dough has less elasticity and is harder to stretch), so J prefers to use a combination of white and white whole wheat flours. His perfect ratio is 4:1, white flour to white whole wheat flour.

• You need pizza stones to make great homemade pizza. There's no getting around it. You can get affordable pizza stones at stores like Bed Bath & Beyond for about $15/stone. Obviously, if you want to spend a bundle ($50+/stone) you can, but my $15 stones have been doing a fabulous job for years.
• Keep your recipes and ingredients simple. When making homemade pies, the fresher the ingredients the better. The goal of homemade pizza should be balance, not decadence. The dough, sauce, and toppings should compliment each other. There's no need to use overly complex recipes to achieve incredibly delicious results. Each of your ingredients should be able to shine without overpowering the others. 

J's Basically Amazing Pizza: Dough, Sauce, and Toppings

These basic, no-frill recipes never fail to drop jaws and win friends. Good luck!

Basically Amazing Pizza Dough (Makes Two - 16'' Pizzas)

Ingredients:

• 4 cups unbleached white flour
• 1 cup white whole wheat flour
• 2 tablespoons dry yeast
• 1/2 teaspoon salt
• 2 1/2 cups warm water
• Cornmeal for sprinkling on the pizza stones

Directions:

1. Preheat oven to 450ºF, with the pizza stones inside. 
2. Mix the flours, yeast, and salt in a large bowl. Add the water (for accurate measure of water temperature, see the Basic Bread Recipe), and mix until the dough begins to firm up.
3. Turn the dough out onto a flat, floured surface, and knead with your hands until the dough becomes smooth and elastic, about 10 minutes.
   

   

   
   
4. Return to the bowl, and allow to raise for 30-45 minutes, or until the dough doubles in size.
5. Roll out the dough onto a floured surface, and knead for another 5-10 minutes, making sure that there are no air bubbles in the dough.
6. Split the dough into two even balls, and set one aside. You are about to shape your pizza!

   

   
   
7. The following video demonstrates how to form your pizza shell. J- narrates for your convenience!Written directions follow. 
   

   
   
8. Press the dough down with your fingertips, starting in the center and working outward toward the edges.
9. Stretch the dough in this manner until it is about an two inches wider in diameter than the pizza stone you are using
   

   
   
10. Sprinkle cornmeal on the pizza stones to prevent sticking. Gently lift the dough and place onto the pizza stone. Do not press down on the dough while it is on the stone or else the cornmeal will sink into the dough, and the pizza will stick to the stones.
11. Fold the edges over and pinch them together, forming the crust.
12. Use a large spoon to spread the Basic Pizza Sauce (recipe follows)  onto the pizza shells. Add the toppings (suggestions follow) of your choice (except the fresh mozzarella if using).
13. Repeat with second pizza, and place in the oven. Allow to cook for about 15 minutes.  Remove the pizzas from the oven, top with fresh mozzarella cheese if using, and return to the oven, rotating the pies between the top and bottom rack.
14. Return and continue to cook for another 5-10 minutes, or until the pizza crust is thoroughly brown and the cheese is melted.

Basically Amazing Tomato Pizza Sauce ( Makes enough for Two - 16'' Pizzas)

Ingredients:

• 24 ounces canned tomatoes, crushed or diced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 3 cloves garlic, chopped
• 1/4 teaspoon salt

Directions:

1. Place all ingredients in a blender and pulse a few times until the tomatoes are blended to your taste. Alternately, if you prefer a chunkier sauce, place ingredients in a bowl and mix with a large spoon until the ingredients are fully incorporated.
2. Spoon onto the pizza shells as described in Step 12 of the Basic Pizza Dough Recipe.

Toppings: Options Abound! 

Red Bell Pepper and Kalamata Olive Topping - Before Mozzarella 

The possible topping combinations are almost endless, but the following are some of my favorite vegetarian combos. All are delicious when paired with the Basic Tomato Pizza Sauce, but are also good with a simple white sauce of olive oil, oregano and salt:

• Basil and Fresh Mozzarella (the classic Margherita Pizza)
• Spinach, Gorgonzola/Blue cheese/Feta, and Fresh Mozzarella
• Sliced Baby Portobello Mushrooms, Pepperoncini, and Fresh Mozzarella
• Roasted Red Peppers, Red Onions, and Fresh Mozzarella
• Kalamata Olives, Pineapple, and Fresh Mozzarella
• Marinated Artichoke Hearts, Blue Cheese, and Fresh Mozzarella
• Roasted Garlic, Fresh Tomato Slices, and Fresh Mozzarella
• Sun dried Tomato, Pesto, and Fresh Mozzarella

If you're vegan, you don't need to feel left out on pizza night. You will be very surprised at how delicious these pizzas taste without cheese. You don't even need it! (In fact, one traditional Neapolitan pizza is cheese-less, and topped with tomato sauce, garlic, anchovies. However, J doesn't like anchovies so we've been topping it with just tomato sauce and garlic since long before veganism or vegetarianism even entered into our lifestyle.) Here are some awesome cheese-less topping combinations:

• Roasted Garlic and Basic Tomato Pizza Sauce
• Pine Nuts, Pesto, Artichoke Hearts, Olive Oil, and Oregano
• Kalamata Olives and Roasted Peppers, and Basic Tomato Pizza Sauce
• Sliced (Cooked) Potatoes, Rosemary, Diced Red Onions, Olive Oil and Oregano
• Portobello Mushrooms, Red Onions, and Basic Tomato Pizza Sauce
• Caramelized Onions, Sun-Dried Tomatoes, Arugula, Olive Oil and Oregano

Honey-Flax Cornbread Muffins

This lovely recipe makes 12 regular sized cornbread muffins, and pairs excellently with Three Pepper Vegetarian Chili. See the note for instructions on how to Veganize the recipe.

Ingredients

2 Tablespoons Ground Flaxseed Meal (like Bob’s Red Mill Organic Whole Ground Flaxseed Meal)  

2 Tablespoons warm water

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 cup granulated sugar

1 teaspoon salt

1 cup whole milk

1/2 stick butter, melted

1/4 cup honey

Note: For a vegan version, substitute soy milk or almond milk for regular milk, non-hydrogenated vegetable margarine like Earth Balance for the butter, and agave syrup for honey. The agave will add a nice buttery flavor, and they will still turn out delicious.

Directions

Preheat oven to 400 degrees F.

Heat the flax meal and water in a small pot on medium until it begins to thicken. Remove from heat.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. 

In another bowl, whisk together the milk, flaxseed mixture, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. 

Bake for 15 minutes, until golden.

Note: This recipe also appears on Love and Bread.