Saturday, November 14, 2009
- 3 cups flour of choice (recommended: 2 cups unbleached all purpose flour and 1 cup whole wheat flour)
- 1 tablespoon baking powder
- 12 oz. beer
- 1.5 cups (approximately) of sauce (recommended: marinara sauce)
- Toppings (veggies of choice, chopped or sliced thin) We used marinated artichoke hearts, marinated sun dried tomatoes, fresh chopped basil, green olives, chopped garlic, and mushrooms.
- Grated vegan cheese (Follow Your Heart Monteray Jack brand works. It's yummy, and it melts!)
Preheat oven to 400. Combine flour, baking powder, and beer in a large bowl. Dough does not have to rise at all, but will be fairly wet and sticky. Press into oiled cookie sheet (12 x 18 or slightly smaller works well). If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.
Top with your favorite sauce & toppings. Bake approx. 25 minutes or until dough is browning & crisp around edges.
*In the future, instead of using a pale ale, I think I'll try a darker beer. Also, adding some fresh rosemary to the dry mix (before the beer) might help instill more flavor. I found the crust a little bland, but Ben liked it as it was. He likes most things pizza, though.
Thursday, November 12, 2009
- 4 quarts water
- 8 ounces farfalle (bowtie) pasta
- 1 bunch asparagus, sliced into 1/4-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon non-hydrogenated margarine
- 1 tablespoon garlic, minced
- 1/4 teaspoon nutmeg
- 1/2 cup pine nuts, toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- In a large pot, bring water to a boil. Add farfalle and cook until just underdone, about 5 minutes. Place a steamer basket over boiling farfalle, and steam asparagus for 2 minutes. Remove steamer basket and run asparagus under cold water to stop cooking. Drain farfalle and set aside.
- In a large saucepan, heat oil and non-hydrogenated margarine over medium heat. Add garlic and nutmeg, and cook until garlic is fragrant, about two minutes. Add farfalle, asparagus, and pine nuts and stir. Add salt and pepper, tossing to combine. Remove from heat and serve.
*Easy and pretty good.
And the thing is I really want to like it. I want those good yogurt properties back in my diet. Might have to give in and go back to soy yogurt. I just hope my body does not overload on estrogen.
The only way this product might prove useful is in a smoothie. Too bad work does not come equipped with a blender.
Sunday, November 8, 2009
Organic Rice Divine: Mudd Pie
I've been on a chocolate binge as of late.