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! 

Gluten-free Vegan Pizza Crust (vegan, gluten-free)

I did it (jumping up and down)! I created a gluten-free, vegan pizza crust that I really love...and I have been searching for over a year. I have really missed pizza since going gluten free. I found my inspiration from the new Daiya frozen pizzas and was surprised that I really liked the crust. While I wouldn’t want to eat frozen pizza on a regular basis, I did find some inspiration for making my own crust at home. The issues I found with their crust recipe is that it contains live yeast, which my body dislikes greatly, and xanthan gum, which I personally feel is worth skipping when there are less questionable ingredients like chia and flax to create a binder. So, I went to work and created something that is very similar, yet fresher and no doubt healthier. Not only do I love the flavor (savory and nutty), it is easily held in the hands for all the fun of eating without a fork, no crumbling. I enjoy a crunchy crust, so I pre-bake the crust, but you can skip that step if you like a softer crust. 

Makes crust for one large, thin crust pizza.

COMBINE the following dry ingredients in a medium bowl with a whisk:

2 c brown rice flour

1/2 c potato flour

1/2 c potato starch (or more potato flour if you don't have this on hand)

1 Tbsp tapioca flour

1/2 tsp sea salt

1 tsp baking powder (aluminum free)

2 Tbsp nutritional yeast flakes

1 Tbsp raw cane sugar (totally optional, in fact I left it out today)

WHIP rice milk and chia together in a food processor or 'bullet' style blender about 30 seconds:

3/4 cup + 3 Tbsp rice milk

1 tsp ground chia seed (I grind it with a mortar and pestle)

POUR rice/chia mixture in with dry ingredients and add:

4 Tbsp olive oil

MIX well, work with hands until dough forms together in a ball, like this:

If the dough seems dry, and another tablespoon of rice milk, it should do the trick. The dough will be somewhat crumbly, but should stick together well if you try to use the dough ball to pick up the crumbs.

Then, place the dough on a non-stick cookie sheet, and use the hands to press the dough out onto the pan. If you don't have a non-stick pan or your non-stick pan is well-used, line the pan with baking parchment before pressing crust into pan for easy removal after baking.

Now you are ready to pre-bake the crust! Place in the preheated 450 degree F oven for 10 minutes. Remove from oven and add your favorite sauce and toppings, or try my Thai Curry Pizza. The pizza in this photo series was simple, I was craving cheese pizza, so I made a sauce made from fire-roasted tomatoes, garlic powder, Italian spice blend and topped it with Daiya mozzarella shreds. You don't have to put a cheese substitute on your pizza (processed food isn't great for you...even the vegan stuff), you can make a vegan 'cheese' sauce (link coming soon), sprinkle with nutritional yeast, or just eat your toppings naked!

Once you have dressed your pizza up the way you like it, return it to the oven and bake for another 15-20 minutes, depending on how crispy you like your crust. I like mine to look like this, so I went for 20 minutes:

If you used a non-stick cookie sheet, the pizza should slide right off onto your cutting surface...mindful of the heat. Don't cut it in the pan...you will ruin your pan! :)

Now slice and enjoy...YUM!!!

*gluten-free, soy-free.

Peppered Potato Kale Soup (vegan, gluten-free)

Guest Post: Recipe by John Arms

2 Tbsp olive oil
1 large leek, sliced
2 medium onions, diced
4-5 cloves garlic, minced
4-5 medium potatoes (use your favorite)
1/2 Tbsp sage powder
1 tsp sea salt
1 tsp freshly ground black peppercorns
1 bunch kale, stemmed and chopped
6 cups water
3 veggie bullion cubes

Heat olive oil in a saute pan over medium heat; saute leeks, onions and salt until onions are translucent. Add garlic, sage, and ground black peppercorns and saute another 1-2 minutes. Add water, bullion cubes and potatoes. Increase to medium-high heat and bring to a boil; reduce heat as needed and gently boil until potatoes are tender (about 10 minutes), stirring frequently to ensure bullion cubes are dissolved.

While potatoes are cooking, wilt the kale. Pour 1/4 cup water into a medium stock pot over medium-high heat; add kale and stir constantly to wilt, about 5-6 minutes. Remove from heat and set aside (do not drain and leave it in the stock pot).

Once potatoes are tender, remove the potato mixture from heat and process in the blender in batches until smooth and creamy. Add the blended potato mixture into the medium stock pot with the wilted kale; mix well and return to medium heat if needed to bring to desired serving temperature.

Makes 4-6 servings.

*gluten- and soy-free.

Breakfast Scramble (vegan, gluten-free)

1 Tbsp organic avocado oil or vegan butter (optional)

1 cup organic white button mushrooms, sliced

1/2 tsp garlic powder

1 small onion, diced

1 small Thai chili, minced (optional, gives it a nice heat)

1/2 tsp cumin seed

1/2 tsp turmeric

1/2 tsp cumin powder

1/2 tsp coriander powder

1 cup organic, sprouted, non-GMO tofu, like Wildwood (can omit, or substitute 1 cup black beans)

1 cup frozen, organic broccoli florets

1 cup organic, unpeeled potatoes, diced and boiled

1 cup cooked organic long-grain rice (I usually throw in my leftover rice)

1 cup chopped fresh organic spinach

1 cup whole or halved cherry tomatoes

sea salt to taste

Heat oil or butter in a saute pan over medium heat; add mushrooms and saute until all the moisture has cooked out and they begin to lightly brown. Add garlic powder to the mushrooms and saute for another minute. Then, add onions, the Thai chili and cumin seeds and saute until the onions are translucent. Add turmeric, cumin powder and coriander powder. And saute another 1-2 minutes (if needed, add a bit of water to this stage if the pan seems dry, the spices need to cook a bit in the moisture to bring out their flavors).

Add the frozen broccoli, saute another 1-2 minutes. Add the tofu, cooked potatoes, and rice, stirring well and heating through. Add tomatoes and spinach at the end, heating the tomatoes through and wilting the spinach. Add sea salt to taste and serve with Wayfare vegan, soy- and gluten-free sour cream!

*can be soy-free if omitting tofu, gluten-free

Punjabi Baingan Bhartha / Indian Eggplant Dish (vegan, gluten-free)

This is my favorite way to eat eggplant. Like green beans, I wasn't really a big fan of eggplant until I had them Indian style...now I can't get enough! The amazing thing to me about the exotic flavors of Indian food, is that the main ingredients tend to be very similar, yet result is such a drastic difference in taste when adding a different vegetable. This dish is very filling and will serve four. Enjoy!

3 medium eggplants, whole

Prick eggplants with a fork or knife, and place on a lined cookie sheet. Bake at 450 for 45 minutes to 1 hour, or until collapsing. Cool completely. (Often I bake these late in the evening and let them sit in the oven overnight.) Peel open and spoon out the fleshy part of the eggplant, seeds included. Set aside.

1 Tbsp coconut oil
1 onion, diced
1 inch fresh ginger, peeled and minced
dash or two of salt
3 cloves garlic, minced
1 tsp. turmeric powder
1/4-1/2 tsp. crushed red pepper flakes (more or less depending on how spicy you like it!)
1 tomato diced (or 1/4 cup canned crushed tomatoes)
2 tsp dried fenugreek leaves
1/2-1 tsp garam masala

Heat coconut oil over medium heat in a deep sauté pan or small stock pot; add onion, ginger and salt and cook until onions are translucent. Add garlic cloves and cook 1 minute more. Add turmeric and red pepper flakes and stir in well, cooking 1-2 minutes more. Add tomato, and cook until tomatoes appear glossy, like the coconut oil is separating from them (about 5 minutes).

Now, add in the eggplant flesh. Heat through and begin to crush or mash the eggplant while cooking about 10 minutes. The eggplant should be well mashed.

Add fenugreek leaves and cook another 2 minutes or so, then add the garam masala. It is important not to overcook the garam masala, just another minute or two.

All set to serve with fresh cooked basmati rice!

*gluten-free and soy-free, contains tree nuts (coconut).

Moong Dhal (vegan, gluten-free)

THIS IS A SIMPLE, EASY RECIPE!

I'm completely in love with Indian cuisine. Dhal is a classic food found in every region of India. It's a hearty soup made from lentils and spices. This dhal is made from split and skinned moong beans, found at any Indian grocery. The recipe below is a standby in my kitchen. My Indian cooking is heavily influenced by the Punjab region, known for the best food in all of India. 

For me, dhal is perfect for days when my body needs a little boost, or when I'm busy as it is easily prepared in the crock pot. You will need a standard size crock pot to accommodate the portions in this recipe, although it's fine to cook it on the stovetop as well. I always make enough for 3-4 meals. It reheats well after refridgeration, but I don't recommend freezing.

Crock pot

3 cups of split moong dhal, rinsed very well

8 cups water

1 Tbsp turmeric powder

1 tsp sea salt

Add rinsed moong beans, water, salt and turmeric to the crock pot. Set on high heat for 6 or more hours, until beans are completely mushy and mostly dissolved into the water.

1 Tbsp coconut oil

2 small onions, diced

1 inch ginger root, diced very small

3 cloves garlic, diced

1/8 tsp crushed red pepper (optional)

1 heaping Tbsp dried methi leaves (fenugreek)

salt to tast

Heat coconut oil in a saute pan over medium heat. Add onion, ginger and a dash of salt; saute until onions are translucent. Add garlic, crushed red pepper and methi leaves; saute for 2 minutes more. Add onion mixture (called a turka) to the dhal in the crock pot, stirring well. Adjust salt to taste. Dhal can be served now or allowed to heat for another 30 minutes or so to better meld the flavors.

Serve with basmati rice, although it is delightful solo as well.

*gluten-free, soy-free, contains tree nuts (coconut)

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

Orange Spice Cake (vegan, gluten-free)

This cake recipe was adapted from a recipe found in Cooking Light magazine, by Marge Perry. I've adapted to be vegan and gluten free, and I must say, it adapted very well. If you want a more dense cake, just increase the flax 'eggs' by one.

Remember to choose organic ingredients wherever available. It's worth paying the farmer for safe produce rather than the doctor for the side effects of GMOs down the road.

Preheat oven to 350 degrees F.

Prep a square or round 8x8 cake pan (use a safe pan, we like DANNYSEO's eco pan) by coating it lightly with a vegan butter (like Earth Balance Soy Free) and dusting it with rice flour.

Spoon measure dry ingredients and combine well with a whisk:
1 cup organic brown rice flour
1 cup organic quinoa flour
1 cup tapioca flour
1/2 cup raw organic cane sugar
1 Tbsp baking powder
1 3/4 tsp ground cardamom
1/2 tsp salt

In a separate bowl, combine wet ingredients:
3/4 cup organic orange juice
2/3 cup organic coconut oil (warm lightly if solid)
1 Tbsp zest of organic orange rind
1 tsp zest of organic lemon rind
1 tsp vanilla extract
4 flax 'eggs'*

*Flax 'eggs' (egg replacement, incredible binder!) are made by combining 1 Tbsp ground flax seed with 3 Tbsp warm water and processing in the food processor for about 2 minutes. So for this recipe, you will need 3 Tbsp ground flax and 12 Tbsp water.

Combine wet and dry ingredients, mixing until smooth. Pour batter in prepared cake pan and bake in the center of the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes and remove from pan and place on a wire rack to complete cooling.

Glaze as follows when completely cool:
1/2 cup sifted organic powdered sugar
2 Tbsp organic orange juice (or to desired glaze consistency)
1/4 tsp organic lemon juice
Whisk together and drizzle over cake. Ready to serve!

*gluten free, soy free (when using a soy free vegan butter)

Potato Kale Soup (vegan, gluten-free)

This recipe is simple, delicious and filling.

2 medium onions, diced

1 small jalapeño, diced
6-8 medium potatoes, cubed
2 bunches of kale, ribs removed and torn into pieces
5 cloves of garlic minced
6 cups veggie broth
1 can coconut milk
2 TBSP coconut oil

In a large soup pot sauté onions and jalapeño in coconut oil until onions become translucent; add garlic and sauté for 3-5 more mins. Add kale a handful at a time and stir until wilted. Pour in veggie broth and coconut milk and stir until well mixed. Add potatoes and simmer until potatoes are fork tender. Add salt and pepper to taste.

Note: This is a broth-based soup. If you prefer the soup to be a bit thicker, you can use a potato masher to gently mash about half of the potatoes, stirring them into the soup to thicken the broth.

Recipe by Marty's partner, John Arms.

*gluten-free, soy-free