AMAZING BBQ Tempeh, Broccoli & Goaty Cheeze Pizza

November 14, 2011 by aprilcball

Dinner was AMAZING tonight, a leftover extravaganza!! I emptied the fridge and put this together using some of my leftovers for the week, you may recognize a few!

Ingredients:

* Chickpea Flatbread Pizza “Crusts”

* 2-3 Tbsp Kale Butter

* 1 1/2 cup frozen broccoli florets, cooked

* 4-6 slices BBQ Tempeh, mashed with sauce

* Goaty Cashew Cheeze, to top pizza (about 1/2 cup)

* 5-6 cloves of garlic (or 3-4 Tbsp jarred chopped garlic… I like a lot!)

* Fresh or frozen basil (I take fresh basil, add it with a tiny bit of olive oil in the food processor and blend until smooth. Then I freeze it flat in a plastic bag and break off chunks when I need fresh basil for a recipe)

Directions:

* First, I made a new batch of Chickpea Flatbread using my new Creole Spice Mix from World Spice Merchant (instead of Creole Seasoning called for in the original recipe). My spice order arrived today so I was looking for a way to test it out!

* Fresh spices make such a huge difference! Here’s my Chickpea Flatbread Pizza “Crust” (Recipe from Melomeals: Vegan For $3.33 A Day)

Chickpea Flatbread/Pizza

* Then, I mashed up my leftover BBQ Tempeh and heated it…

BBQ Tempeh Leftovers - Mashed

* Next I spread my leftover Kale Butter onto my new Chickpea Flatbread Pizza “crust”…

* Then I steamed 1 1/2 cups frozen broccoli in the microwave…

* Saute garlic in pan – I used jarred garlic and sautéed it with the liquid from the jar. I like my garlic brown…

* Top pizza in this order or the order you wish – kale butter, bbq tempeh, broccoli, Goaty Cashew Cheese (dollop it evenly onto pizza using a small melon baller or whatever works for you), basil and sautéed garlic. SO FANTASTIC!!!

Just one more pic…

Chipotle Split Pea Soup

November 9, 2011 by aprilcball

I did it, I finished a whole can of chipotle chiles in adobo sauce! I always buy a can, use one or two for a recipe and the rest of it sits in the fridge and rots.

As you can see, I’ve been on a soup kick this week due to the recent rain. I love soup, it’s so easy and almost everything you need ends up in one warm bowl of goodness!

This is from… you guessed it! Melomeals: Vegan For $3.33 A Day vegan food blog. She has so many delicious recipes, I may just cook my way through her whole site!

First off, this soup smells SO GOOD when it’s cooking… the kind of smell where your neighbors peek their heads over the fence and say “What are you cooking? That smells awesome!”. Not only does it smell good, it tastes good too! Plus it’s easy to make, cheap and very healthy (protein & fiber!), what more do you need!

I served this soup with leftover Chickpea Flatbread – cut into pieces and toasted. My hubby ate his flatbread with Southwestern Chipotle Sauce, his new everyday condiment of choice.

Chipotle Split Pea Soup

2 T olive oil
1 t thyme
1 t basil
1 t tarragon
1 t rosemary
1 large onion, 1.5 cups chopped
8 cloves garlic, minced or 2.5 T
1 medium carrot, chopped
2 medium stalks celery, chopped
1 lb dried split peas
6 -8 c water or vegetable stock
2 bouillon cubes if not using stock
1-3 canned chipotle peppers in adobo chopped
salt/pepper to taste
1 T balsamic vinegar
fresh parsley or cilantro if desired

* In a heavy bottomed soup pot over medium heat add the dried spices,onions and garlic and saute for several minutes.

* Add the carrot and celery and saute for several more minutes, then add the peas.

* Stir to coat with the veggie/spice mixture then add the water or stock.

* Bring to a boil for several minutes then cover and turn down heat to a strong simmer.

* Cook for 30 minutes or until the peas are tender.

* Add the bouillon cube and more water if needed and the chiles.

* Cook for 15 minutes more, then stir in the balsamic vinegar.

* Taste and adjust seasonings.

* Top with fresh herbs if desired.

Chickpea Flatbread (Gluten-Free)

November 7, 2011 by aprilcball

These are really healthy, easy to make, delicious and can be used in many ways. The batter can be made into flatbread for pizza, wraps or a thick soft tostada type base (minus the fried crunch)… almost anything, really! I’ve also toasted them under the broiler with garlic and cilantro and served them with soup. They are made with chickpea flour which makes them low-fat, high in protein, many vitamins and minerals as well as dietary fiber. Chickpea flour is also called besan, garbanzo bean flour or gram flour.

I made a thicker batch of these last night and used them as tostadas topped with leftover TVP Taco filling, smothered in the most delicious Chipotle Dressing/Sauce ever! I know, you’ve seen a lot of this mixture but it makes excellent leftovers!

I use this Organic Chickpea Flour – You can buy it on Amazon.com for a great price! (2 – 35oz packages for $14.62/Free Shipping)

This recipe is from Melomeals: Vegan For $3.33 A Day, one of my favorite sites!!

Chickpea Flatbread

1 c Chickpea Flour
1 C Water – (I’ve found that I get a thicker “dough” if I use 1 cup so I use that amount to make the soft tostada style. I add more water for the flatbread/wrap size)
1/2 t Garlic Powder
2 T Nutritional Yeast
1/2 t Tony’s Cajun Seasoning – (I’ve used this and other spice combinations and they always turn out great!)

This is my favorite seasoning to use – Susie Q’s Santa Maria Style Seasoning – I add a bit more than 1/2 tsp to make it a little stronger.

Method:
Heat a 12 inch non stick skillet over medium heat and brush with oil
Whisk the ingredients in a mixing bowl until most of the lumps are gone. Ladle into skillet. Leave it alone for 3-4 minutes or until the sides start to pull away from the pan. Flip and cook for another minute
Yield: 3 Flatbread