Thai Curry Pizza (vegan, gluten-free)

Back when I was a much less conscious eater, I would 'treat' myself to a Thai Curry pizza from a locally famous pizza house. It was delicious to my not-so-refined taste buds, but my body despised the gluten, yeast, and dairy...not to mention the additives and preservatives that likely rounded out the ingredient list.

After making the switch to yeast-free, gluten-free and vegan, pizza was a little more challenging...but I am the adventurous type. I recently created a pizza crust that I love, and am now producing a near replica of the Thai Curry pizza, without all the toxins. I hope you enjoy it as much as I do!

FIRST STEP ---> make one recipe of my Gluten-free Vegan Pizza Crust—get it pre-baked as directed in the recipe for the crust, then proceed to the directions below.

Now, make your THAI CURRY SAUCE:

1/2 can full fat coconut milk
3 Tbsp red curry paste (try Thai Kitchen brand, it's vegan or make your own)
1 to 2 Tbsp sifted garbanzo flour, for thickening (you can also sub arrowroot flour here, just dissolve it in a small amount of cold water prior to adding to the boiling mixture)
salt to taste

Heat coconut milk in a saucepan over medium heat. Add red curry paste, stir well. Add the garbanzo flour a tablespoon at a time and heat until it just begins boiling; the mixture should thicken to a desired consistency for spreading on your pizza crust. Remove from heat.

SPREAD the Thai Curry sauce over your pre-baked pizza crust. 

ADD the following TOPPINGS:

1/2 - 3/4 cup halved cashews
mild nacho slice jalapeño, drained
2-3 green onions, thinly sliced
1/2 package Daiya mozzarella shreds
(If you eat vegan meats, try adding a chicken-style strip as a topping)

Now BAKE at 450 degrees F for another 15-20 minutes, depending on how crispy you like your crust. Remove to a cutting surface and slice, enjoy! 

Kale + Mushroom + Rice Stuffed Bell Peppers (vegan, gluten-free)

Choosing a compassionate diet is about liberation, not deprivation. In my hOMe, we are always re-inventing traditional recipes with so much success that non-vegans often proclaim "I would never have guessed this was vegan!" Here is once such conversion. Your heart and taste buds will thank you for making the switch!

Recipe by John Arms

Yield: 8 servings (reheats well!)

2 cups dry long grain basmati rice

3 3/4 cups water

1 - 8 oz package of mushrooms, thinly sliced

1 onion, diced

3 cloves garlic, minced

1/2 jalapeño, diced

salt + pepper to taste

1 bunch kale, stemmed and chopped

1/3 cup water

1 - 16 oz container vegan sour cream (we use Wayfare brand, it's soy/gluten free and delicious)

1/2 cup vegan mayo

1 package Daiya cheddar shreds

4 bell peppers, halved lengthwise, stemmed and seeded

Preheat oven to 400 F

1) Prepare the rice by soaking 15-30 minutes; rinse until water runs mostly clear and drain. Add rice and 3 3/4 cups water to a medium sauce pot over medium high heat; cover and bring to a boil. Reduce heat to low and simmer about 15 minutes or until all the water is absorbed into the rice (keep covered and undisturbed). Avoid stirring the rice or it will become sticky. Place cooked rice in a large mixing bowl to cool to working temperature.

2) In a dry skillet, sauté mushrooms over medium heat until nearly all liquid has cooked off (10 minutes). Add onion, garlic, jalapeño, salt and pepper and continue to cook until onions are translucent. Add mushroom mixture to the bowl of rice, avoid stirring for now.

3) In the same skillet, add 1/3 cup water and kale; wilt the kale and add to the bowl of rice.

4) In a small bowl, combine the vegan sour cream, vegan mayo, and Daiya shreds, then add to the bowl of rice; now stir to combine all ingredients well.

5) Fill pepper halves with rice mixture and place in a casserole dish. Cover and bake in preheated oven for 1 hour. Add 1/3 cup HOT (or your baking dish will shatter) water to the casserole dish, cover and bake for 30 minutes more; the water will help to steam and complete the cooking of the peppers. Remove from oven and serve!

*gluten- and soy-free

Cheese Sandwich (vegan, can be gluten-free)

1/2 cup Pepper Jack Daiya Cheese

1 Tbsp finely chopped onion

4-5 slices nacho slice jalapenos

Earth Balance Soy-Free Buttery Spread

2 slices vegan bread of choice (gluten free is available in some stores)

Heat a dry skillet or flat grill/griddle to medium heat. Butter one side of each slice of bread and place butter side down in skillet. Add onion, jalapeno slices and Daiya cheese to the dry side of each bread slice as they grill. After about 3 minutes or when bread is beginning to turn a light golden-brown (watch closely!), place the cheesy sides of the bread together to form your sandwich, lower the flame to low heat and turn after every two minutes until cheese is meltified. Do you need instructions on what to do next...? EAT IT BEFORE SOMEONE ELSE DOES! Enjoy. :)

Note for Daiya: use this product within 7 days of opening. I find the pepper jack has more moisture content and last only about 5 days. The good news is this product freezes VERY well, so I usually freeze half the package upon opening.

*soy free as posted, gluten free if choosing a gluten free bread for sandwich