Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating
Last Night's Menu: Thai Chick-Un Pizza
Week five already? I though this challenge would be a lot of work, but it's turning out to be pretty fun. The only thing that's been a little difficult is that I don't own all of the cookbooks, but with the help of my friendly, local library... problem solved! This week is another book that I hadn't really looked at before. There are a ton of things I'd like to try, so it's looking like a promising week.
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| no cheese to miss her |
To start the week, we made Thai Chick-Un Pizza. Chad was pretty excited about this and I was also looking forward to trying it, because we both liked the Brooklyn Pad Thai last week. It took me quite a while to (at least an hour) prep the ingredients, because there's a lot of rinsing, chopping and blending to do. The peanut sauce has all kinds of goodies mixed in and the pizza is loaded with toppings. I followed this recipe pretty exactly and it turned out great. The peanut sauce was really rich and flavorful. I loved the sweetness from the pineapple, and I'm also realizing I love the crunch and taste of bean sprouts. Finally, the cilantro and green onions added another layer of flavor. This was definitely the pizza we were both hoping for! It was so filling, that there are leftovers (which Chad claimed again) for lunch.
Also, I thought I'd include the recipe for the pizza crust. It's something my mom came up with years ago. She mixed and matched a bunch of recipes until she came up with this. It's really quick and if you're making a simple pizza, you can usually have in on the table in thirty minutes.
Stir and Roll Pizza
2 c flour (I used whole wheat pastry flour yesterday)
2 tsp baking powder
1 tsp salt
2/3 c non-dairy milk (I used rice)
1/4 c oil
1. Heat oven to 425. Measure all ingredients and stir until well-combined.
2. Gather dough together and press into a ball. Knead 10 times on counter.
3. Spread some flour on the counter and roll crust into desired shape. (Fits large pizza pan or cookie sheet)
4. Bake 5 minutes.
5. Top with desire toppings.
6. Bake additional 10-15 minutes.
Last night's dinner was really quick and surprisingly filling. All I had to do was chop the veggies, add seasoning, measure a few things and let the soup simmer. Once the soup is ready, you blend it (I left mine a little chunkier) and add extra chickpeas. It reminded me of pea soup, but with more flavor and a little lemon. I thought it was interesting that you blended the cooked lentil, but the resulting texture was great. I ate leftovers for lunch today, and since it was thicker today, served it over brown jasmine rice. It was just as tasty today!
