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…

BBQ Tempeh Wrap with Goaty Cheeze

November 13, 2011 by aprilcball

I was craving “junk food” today so I searched through my fridge and came up with this BBQ Tempeh Wrap.

Ingredients:

* 1 Tbsp Olive Oil (optional if you’re oil-free – use water sauté or broth instead)

* 1 – 8oz block of tempeh (I like Trader Joe’s Organic Tempeh the best!)

* 1 1/2 cups leftover Finger Lickin’ Good BBQ Sauce

* 2-3 Tbsp leftover Kale Butter

* Whole wheat wraps or tortillas

* 1 cup baby spinach

* 1 tomato

* 2-4 Tbsp Goaty Cheeze

* Southwestern Chipotle Sauce

Directions:

* First I cut up a block of tempeh into 8 slices

* Heat cast iron pan (or regular if you don’t have cast iron but you may need a little oil or broth so they don’t stick)

* Brown tempeh slices on both sides, about 2 minutes each side

* Blot oil from tempeh and add to bowl with bbq sauce, coat tempeh

* Assemble wrap!

I spread Kale Butter on the wrap first, then added baby spinach, bbq tempeh slices, added slices of tomato, dolloped Goaty Cashew Cheeze on top and a little Southwestern Chipotle Sauce.

Yummy!!

Kale Butter

November 8, 2011 by aprilcball

This is for all you kale “cult members” out there! There seems to be two kinds of people when it comes to kale – those who have no idea what it is and those who are obsessed with it. I don’t have much experience in between the two, only one or the other. We eat kale almost everyday so I suppose that puts us in the “cult member” category.

I found this recipe in the Engine 2 Diet book. It’s really good on crackers, pasta, veggies and sandwiches/wraps. I smear this on my toddler’s sandwiches with white beans and soy cheese and she devours it!