These deliciously Vegan & Gluten-Free “Cheesy” Spinach & Artichoke Stuffed Peppers are a great way to impress the folks at any event. It’s so rich, flavourful, filling, healthy, and best of all, ultra-easy to make and a great way to introduce the folks to your awesome …
Tag: vegan dinner
I love my mushrooms and this Vegan 3-Mushroom Pizza Toppings recipe is the bomb! Shitake and portobello are 2 of my favorites mushrooms and this pizza is loaded with them. I had a whole bunch of extra mushrooms from another job and I was just irking to use them up.
Mushrooms are either a love or hate relationship. As a kid, I loved pizza however I didn’t care much for mushrooms but somehow as an adult, I just can’t get enough of them. Now, pizza is still one of my favorites but finding one that will suit my dietary restrictions is somewhat of a challenge. Not only that but finding one that I actually enjoy is a whole other challenge. Like it or not, gluten-free pizzas tend to be dry and crumbly and have rarely been something that I can enjoy. This week, I have been experimenting with yeast-based doughs, more specifically pizza doughs, and when I finally found a mix that worked out, I was floored on how much more delicious it was than the frozen isle store-bought pizzas and even most restaurants that serve gluten-free pizza.
Now that I had a great dough recipe, what to load it up with? I scoured the internet for ideas and I finally ran into some mushroom pizzas that got me excited. This 3-Mushroom Pizza was amazing! If you’re a big fan of shrooms then this pizza will be your next big thing. For this, I used portobello, shitake, and oyster mushrooms which made for a phenomenal combination but feel free to get creative. Personally, I think that morels or truffles would be the bomb. For this, I used a delicious tomato-based sauce but if you have a little extra time to make a pesto, I would highly suggest you make it. Pesto is one of those sauces that you just can’t go wrong with and it goes so well with mushrooms. Top it off with some arugula and drizzle on some spicy oil and you’ve got yourself a killer gluten-free pizza. I would love to see your creations and feel free to send me your photos and comments.
Vegan 3-Mushroom Pizza Toppings
- 2 9-inch Parbaked pizzas *see notes for link to dough recipe
- 2 tbsp Olive oil
- 1 Ãƒâ€šÃ‚Â½ cups (200g) Shitake mushrooms sliced
- 1 Ãƒâ€šÃ‚Â½ cups (200g) Oyster mushrooms sliced
- 1 Red pepper finely sliced
- 1 Medium-sized portobello mushrooms sliced
- 3 Medium-sized garlic cloves pressed
- 2 tbsp Tomato paste
- 2 tbsp Fresh thyme
- 2 cups Vegan cheese shredded
- Spicy oil
- Handful of Arugula
- Preheat oven to 400Ãƒâ€¹Ã…Â¡F and place your cooled parbaked pizzas on a cookie sheet.
- In a skillet over medium-low heat, add 1 tbsp of olive oil, 2 garlic cloves and sautÃƒÆ’Ã‚Â© for a minute or 2. Then add your shitake, oyster mushrooms and red peppers and continue sautÃƒÆ’Ã‚Â©ing until soft about 3-4 minutes. Remove mushrooms from pan and set aside.Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Add another tbsp of olive oil and portobello mushrooms then sautÃƒÆ’Ã‚Â© for 3-4 minutes on each side or until they have browned. Set aside.
- While your mushrooms are sautÃƒÆ’Ã‚Â©ing, spread your tomato paste, garlic cloves and 1 tbsp of thyme onto the pizza leaving about an inch from the edge.Ãƒâ€šÃ‚Â
- Spread your vegan shredded cheese all over both pizzas and top with the sautÃƒÆ’Ã‚Â©ed mushrooms and peppers. Bake for 10 minutes.
- Ãƒâ€šÃ‚Â Remove from oven when cheese is fully melted. Top with optional ingredients and leftover thyme and enjoy!
This Vegan Tofu Poke Bowl is a deliciously fresh and filling asian take on a salad. Paired with the ginger miso dressing, you get that irresistible touch of umami flavour. The miso ginger dressing is really the hero of this dish by giving it a nice gingery bite without making it too overpowering.
This Vegan Tofu Poke Bowl is one of my favourite comfort foods. I can eat this at any time of the day, all-day, everyday, and the dressing was just so finger licking delicious. Its a great, low-carb, keto and so deliciously filling. It’s a great way to get in your daily vegetables and just detox. Especially with Covid lingering around, a lot of people have been struggling with weight gain. Well these are a great way to detox, lose weight, and not feel like you’re missing out.
Everyone has been managing these hard times in different ways, we all have unique challenges to deal with. The perspective that I have decided to take during the pandemic is that it is an opportunity for self-reflection. During these times self-reflection, I realize how much I appreciate all the people that I do have in my life to spend with during this challenging period and so thankful that I don’t get to go through it alone.
I have been blessed with a partner with whom I live with and his daughter, so we are going through this together, but for a good portion of my life adult life, I spent it single in my apartment. Now under normal circumstances, this can be pleasant for some, but in a post-Covid-19 world, the isolation can be a lot more demanding.
This recipe is for all those who are stuck in this alone, and it is also a call for those who are blessed with a partner, children and/or roommates to reach out to those who don’t because these are the people who are the most in need of human connections right now. We all need human contact in some shape or form, so be mindful of these people and put them as a priority on your list of people to contact.
If you like this recipes like this, here are a few more recipes you might enjoy:
Vegan Poke Bowl with Miso Ginger Dressing
- 1/3 cup tahini (sesame seed paste)
- 1 tbsp grated ginger
- 2 cloves grated garlic
- 1 tsp miso paste
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp maple syrup
- 2 tbsp water
- pinch sea salt to taste
- 1 cup freshly cooked wild rice
- 1/2 avocado, halved then sliced
- 1 tsp black & white sesame seeds
- 1/4 cup carrots fine julienned or grated
- a handful of snow peas
- 1 shredded Nori Sheets
- 100 g tofu cut into 3ÃƒÂ¢Ã¢â€šÂ¬Ã‚Âx3ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â by Ãƒâ€šÃ‚Â½ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â thick
- 1/4 cup red cabbage
- Mix all of the dressing ingredients and pour half in a small bowl and soak your tofu for at least an hour to allow flavours to develop.
- Once the tofu has been soaked, transfer to a frying pan over medium-high heat for approximately 3 minutes on each side or until well browned.
- Start building your salad bowl by making your rice base. Pour the remainder of your dressing into a small dipping bowl and place it in the middle of your salad bowl. Then, arrange the rest of your salad ingredients around the dipping bowl, including your tofu.