Flatbread Pizza with Asparagus & Baby Potatoes

“Kill one animal - Criminal
Kill many animals - Butcher
One turns a blind eye - Negligence
Society turns a blind eye - Normality
One points out another’s wrong doings - Extremist
Many point out another’s wrong doings - Change
Change is coming. You are the answer.”

— Aishwarrya Prakash

Who says pizza is off limit for vegans?

Certainly not me. Look at that gorgeous beauty! Easy, crunchy, crispy herbed garlic flatbread is layered with creamy, vegan goat cheese and topped with tender baby potatoes, fresh asparagus, and tart cherry tomatoes. 

So dig in! Don't let me stop you. This is one of those recipes that may look super complicated and time consuming. Homemade crust, homemade cheese (or not!), boiling and slicing veggie prep....I know, I know. Believe me when I tell you this was an utter breeze to throw together. I think it's because nothing is really too difficult to prep/assemble/make and it all times up perfectly. 

Flatbread Pizza with Asparagus & Baby Potatoes 

Makes two medium pizzas

Notes: Use whatever vegan cheese you like. I used the recipe below and made it a few days in advance. Feel free to cut the vegan cheese recipe in half if only using for these pizzas. Cheese adapted from Spabettie.

Ingredients: 

Dough

• 2 cups all purpose flour
• 3 large garlic cloves, minced
• small handful fresh herbs, minced (I used parsley, rosemary, and oregano)
• 1 tsp. kosher salt
• ground black pepper, to taste
• 1/2 cup water (additional as needed)

Toppings

• 2 cups baby potatoes, boiled, halved and sliced
• 1/2 bunch of fresh asparagus (about 2 cups), sliced diagonally
• 1 cup cherry tomatoes, halved
• 1 cup vegan cheese of your choice (I used the recipe below)

Vegan Goat Cheese (at least 8 hours)

• 1 cup raw cashews, soaked
• 1/2 cup roasted and salted macadamia nuts, soaked
• 1 lemon, juiced
• 1/4 cup water
• 1 Tbsp. apple cider vinegar
• pinch of kosher salt
• 2 vegan probiotic capsules

Directions:

Start by bringing a large pot of salted water to boil for the potatoes. Once boiling, add the whole potatoes and boil for about 10 minutes, until fork tender. Drain, cool, then halve and slice. Set aside until ready for use. 

For the dough, whisk all the ingredients together except for the water in a large electric mixing bowl. Then, fix on the dough attachment and while on low speed, slowly add the water. The dough should be moist, but not wet. When combined, remove and allow to rest for at least 15 minutes. 

Place a pizza stone in the oven and preheat to 400 F. Slice up the baby potatoes, asparagus, and cherry tomatoes. Set aside until ready for use. 

Roll out the dough balls on a floured surface into two 14 inch pizzas. Transfer one to the pizza stone and bake for 10 minutes at 400 F. Then, top with vegan cheese and half of the prepped veggies. Place back in the oven for 10-15 minutes. Remove, and repeat with second pizza. 

Serve hot, drizzled with olive oil and topped with additional herbs and freshly cracked pepper. 

Making the Cheese:

Soak the nuts for 2-12 hours in fresh water. Drain, rinse, and place in a blender. Add the remaining ingredients, excluding the probiotics. Blend on high until smooth and creamy, a few minutes, scraping down the sides as needed. Transfer to a small dish and stir in the contents of two vegan probiotic capsules, discarding the shells. Cover and allow to rest overnight (8-24 hours) in a warm place. Store in the fridge. Makes about 1 1/2 cups. 

German Word of The Day

Crunchy --> knusprig (canoe-sprych)

Good Deed of The Day

Speak up against animal abuse. Sign the petition calling on the Livestock Marketing Association to protect animals and stop workers who were caught on video viciously beating animals, dragging and lifting them by their ears, tails and hair, and denying them food, water, and proper veterinary care. 

Asian Lentil & Mushroom Lettuce Cups

“‘I educated myself on factory farming and cruelty to animals, and realized that what was on my plate were living things, with feelings. And I just couldn’t disconnect myself from it.”

— Ellen Degeneres

Amen Ellen. Amen. Lettuce cups are so fancy. I always feel like I should be at Paris Hilton's baby shower or something whenever I encounter them. Yes, I'm aware she doesn't have a baby (right?)...just go with me on this one. Do you feel that way too or am I total weirdo?

They're pretty darn fabulous. I love how they'll cradle anything at all you desire to stuff them with and lettuce is well, pretty tasteless so really the sky's the limit here with regards to flavor options.

I received a massive bag of mushrooms from a Costco run and I was at a loss of what to do with them. As always, I pondered how I could combine them with legumes. I knew lentils had to somehow be incorporated into my mushroom quandary. And so, these lettuce cups were born.

Delightfully light but still hearty, with a scrumptious Asian twist from soy sauce, fresh ginger and cilantro, as well as sesame oil and rice wine vinegar these are sure to be a hit.

Asian Lentil & Mushroom Lettuce Cups

Serves a crowd

Notes: I used half split red and half whole green lentils. If using split then there's no need to strain the water and you'll need more TVP, but if using whole lentils they'll need to be strained. Start with 1/2 cup and add more TVP as needed to achieve the desired consistency. 

Ingredients:

• Sustenance
• 2 cups lentils, dry
• 4 cups water
• 1/2 Tbsp. sesame oil
• 3 1/2 cup mushrooms, diced 
• 1/2 cup TVP, dry 
• fresh lettuce leaves (I like butter, but romaine would work as well)
• fresh chopped cilantro, as garnish
• sesame seeds, as garnish
• Sauce
• 1/4 cup liquid amino acids (or soy sauce)
• 1/4 cup rice wine vinegar
• 2 garlic cloves, minced
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. agave nectar
• 1 Tbsp. sweet chili sauce
• 1 tsp. sesame seeds
• 1 tsp. sesame oil

Directions:

In a large saucepan, combine the water and lentils. Bring to a boil over high heat, stirring occasionally. Then, reduce to low and simmer uncovered for 20-30 minutes until the water has either evaporated (split lentils) or they are tender (whole lentils). If using whole lentils, strain and return to pan. 

Meanwhile, heat the sesame oil in a large rimmed frying pan over medium-low heat. Add the mushrooms and saute for at least 10 minutes, until they become fragrant, dark, and all their water has evaporated. Add the cooked lentils to the mushrooms. 

For the sauce, whisk together all ingredients in a small bowl. Pour over the lentil/mushroom mixture and stir over low heat (reserve a bit to pour over the cups if you like). Add the 1/2 cup of TVP and stir well to combine. Add more as needed to achieve the desired consistency. 

Serve the mixture in the washed lettuce cups and top with additional sauce, fresh cilantro, and sesame seeds.

German Word of The Day

Lettuce --> Kopfsalat (copf-saw-lot)

Good Deed of The Day

Let's put to bed the stereotype of whether or not vegans get enough protein. Finally! Watch the video here, and spread the word yo. 

Creamy Sage Polenta + Caramelized Onions and Portobellos

Do you ever feel fancy pants? Sometimes I do. Like if I go to the grocery store wearing something besides scrubs. If I rent a foreign film or wear shoes out other than boots or garden clogs. Brandishing a statement necklace (I have but one and you can bet I brandish it). Sometimes classy food can make me feel pretty snooty too.  Today's recipe is one classy dish indeed and definitely raised the stylish-food bar in our home. If you're in the need to impress guests or just want to sophisticate your palate (mine is très sophistiqué...okay, maybe not), then this is the perfect dinner for you. Honestly though, it's pretty good on a Friday night in yoga pants too. 

Sweet sage cashew cream blends with silky polenta as a fluffy bed for perfectly caramelized balsamic onions and portobello mushrooms.

Creamy Sage Polenta + Caramelized Onions and Portobellos 

Serves 3

• Onions & Portobellos:
• 1 Tbsp. vegan butter
• 1 medium yellow onion, sliced
• 1 large portobello cap, halved and sliced
• pinch of salt
• pinch of ground black pepper
• 1 Tbsp. balsamic vinegar
• Cashew Cream:
• 1 cup raw cashews, soaked
• 1/4 cup water 
• 3 fresh sage leaves (1 Tbsp. chopped)
• 1/2 Tbsp. agave nectar
• pinch of salt
• Polenta:
• 1 1/2 cups water
• 1/2 cup dry polenta
• pinch of salt

Notes: Careful not to let the onions burn while caramelizing. Low heat is required, don't try to rush it. It should take about 30-40 minutes. 

Begin by soaking the 1 cup of cashews in fresh water (enough to cover) in a medium bowl.

To cook the onion and mushroom, melt the butter in a large frying pan or cast iron pan over medium-low heat. Add the onion and saute for about 10 minutes, then add the portobello. Saute for an additional 20-30 minutes, until the onions are significantly shrunken and the onions have caramelized to a dark brown. Brown bits will accumulate on the bottom of the pan (this is called "fond"), but when the pan is deglazed it will come right off. However, if think it be starting to burn remove the pan from heat. Caramelizing takes a long time, so don't rush it. 

When they appear caramelized, stir in a pinch of salt and black pepper. Deglaze the pan with the balsamic vinegar, scraping up the fond. 

Meanwhile, drain and rinse the cashews then add them to a blender. Add in the remaining cashew cream ingredients. Blend on high until very smooth and set aside.

In a large saucepan, bring the water for the polenta to a boil over high heat. Add in the polenta while stirring as well as a pinch of salt. Continue to stir very often until smooth and all the water has evaporated, about 10 minutes. 

Add the cashew cream to the polenta and stir well to incorporate until clump-free. 

Serve hot as a bed of polenta, topped with the caramelized onions and portobellos.

Garnish with fresh sage. 

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German Word of The Day: Mushroom --> Pilz (pronounced: pills)

Good Deed of The Day: Today, I encourage you to simply wish yourself well, wish yourself happiness, and wish yourself free from suffering. That 's what I learned in my meditation today!

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