Meatless Monday: Red Curry Pizza

If you love a red curry and you love pizza – you are gonna love this mash up. Basically I take all the goodness of a red curry and make it into a pizza.  This is going to take you a hot minute to make because fresh dough – but it is so worth it.

Also, if you happen to have left overs – it tastes great cold. It is loaded with veggies and light -ish on the fats and it makes pizza sort of taste healthier than it should and I love that about this.

It will probably take 40 mins to throw together with all the chopping and prepping. It makes one medium sized pizza. 

I promise you  – it’s worth it.  

Lets make pizza – things you will need:

The no-yeast Pizza Crust:

  • 1 ½ cups of flour (white, whole wheat or combo of both)
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 flax egg (I tablespoon of ground flax + 2.5 tablespoons of water)
  • ¼ cup light flavoured oil (do not use coconut oil)
  • ½ cup unsweetened almond milk
  • ½ tsp dried ginger 
  • ½ tsp garlic powder

Red Curry Pizza Sauce:

  • 1 cup full fat canned coconut milk
  • 1 tablespoon red curry paste
  •  I tablespoon brown sugar

Toppings:

  • 1/2 cup frozen corn & jalapeno mix
  • 1 medium carrot grated
  • 1/2 red pepper, cut into strips
  • 1/2 yellow peppers, cut into strips
  • 1/2 white onion, diced
  • Green onion & Cilantro 

Dipping Sauce:

  • 4 tablespoons of powdered peanut butter + 3 tablespoons water
  • 1 tablespoon of Braggs Liquid Aminos

 

Preheat over to 425F. Lightly spray pizza pan with a cooking spray.  In a large bowl make the flax egg (the flax egg needs about 10 minutes to thicken up – chop some veggies while you wait). Then into the flax egg add oil and almond milk. Mix in flour, baking soda, salt, pepper and other spices. Mix until dough forms. Put dough onto pizza pan/sheet and work it into a thin layer covering the entire baking sheet. This is a bit of a process – you need to work the dough into the sheet. Cook in oven for 10 mins. 

While the crust is baking you need to make the sauce for the pizza: mix together the coconut milk, brown sugar and  red curry paste.

Once the first 10 minutes is up take pizza crust out of  the oven add red curry sauce and toppings (except the green onion and cilantro) then baking for another 12-15 mins.

Once the pizza is out of the oven – mix up the powdered peanut butter, Braggs and water to make a dipping sauce. Then top the pizza with green onions and cilantro. 

That is it, Friends – Red Curry Pizza!

Recipe Notes:

The toppings can vary – I have made this with spinach and also with bean sprouts. Use what you have that you think would fit into a red curry flavour profile. 

You need to use the full fat coconut milk because it is thick and creamy and this is the sauce for the pizza. 

You could also add some vegan cheese to the top. I would stick to a classic “white cheese” type of vegan cheese. That being said you don’t really need it.

You could also probably add a vegan chicken or soy curls to bump up the protein.

The dipping sauce could be made with almond butter or regular peanut butter – I just find the powdered peanut butter makes it really saucy (and cuts down on some of the calories)


 

I really hope you love this one as much as I do! 

Follow along here for more Meatless Monday tips – and other Monday plant based lifestyle chats. 

 

Meatless Monday: Quick & Easy Plant Based Food Ideas

Vegan fast food is a trending topic but so is health and proper nutrition. So how do you combine the two of them?? There are so many ways to get in your vegan “fast foods” with out packing in the calories. This week on meatless Monday I want to talk about easy ways to get food in your belly without having to spend hours in the kitchen making scrumptious vegan food or taking a rip through a drive though and packing in some bad calories.

Plant based/vegan foods are everywhere – you don’t need to over think it. Here are things I keep stocked in my house for easy vegan eats and snacking:

Vegan Dips and Sauce

This is by far the easier group to reach for because it is likely that people eating omnivore diets don’t even realize that some of basic life goodness is already plant based. Fruits and veggies and a quick dip make vegan snacking so easy. It can be as simple as a banana and some peanut butter. Veggies and hummus. Or Veggies and other beans dips. I make a white bean spinach and artichoke dip that covers all my bases. It has protein and iron and is great on bread, crackers, toast and veggies. Now a days you can get already cut up veggies in the grocery store and SO MANY vegan dips have come on the market it is hard to keep up.  Keeping a stock of fresh fruit and veggies in the fridge and a few cracker in the cupboards is a great way to keep the snacks quick and healthy and plant based.

The Fake Meats

If I am being truthful – I was a vegetarian for 10 years before I even entered the world of fake meats. Mostly I thought they were gross. However in 2020 – you can’t go wrong. There are so many options for simulated meat products it is insane. I love to throw them in a salad to ramp up my protein and to get in another texture. Slicing up a Fieldroast sausage and adding it into salad = yum. A little ground round to make a taco salad = delicious. Combine meat alternatives and some lentils with your salad and its high protein goodness keeping you full for hours. Your options for variety here are pretty endless AND it makes for a quick meal. Heat up the veggie meat while you prep the salad. For nights when you are to tired to create an epic vegan dish this is a great alternative. In summer time  – this is when this shines for me. No long cooking or meal prep – just straight up deliciousness. (Just keep in mind these are not always the healthiest and might not be the best food choices – so enjoy them in moderation)

Protein Shakes

There are lots of nutrient dense vegan protein powders on the market. Vega is one of the most popular (I am a huge fan of the vanilla protein and greens). But even some of the MLMs like Beachbody and Arbonne have leaned into vegan shakes (Arbonne Marble Cake Vegan Protein is the bomb). I like to make my smoothies with unsweetened almond milk, protein powder, nut butter, half of a frozen banana and then what ever other fruit and veg. Smoothies can be super filling if they are crafted properly – I personally need the protein with a fat and the veg and fruit. It keeps me fuller longer and makes the smoothie worth having. All these things fast, easy and vegan.

Vegan Pizza

Everyones favourite = pizza. It is quick and easy and believe it or not you can make them pretty darn healthy if you want to. I guess this is the time to really say  – anything you can make  … I can make vegan. I have a no-rise flatbread recipe that whips up in no time – and with a little sauce and random veg you got yourself a pizza in about 30 mins. If you use a pre-made store bought crust – you can have it ready in 10mins. I like to make sure I have some fresh pineapple or mango to throw on the top, extra sauce on the crust and a nice dipping sauce – I don’t even bother with the fake cheese. So yum.

The Good Old Fashioned Sandwich or Wrap

This is the basics but seriously you can put together a vegan sandwiches  in minutes – toast it up or throw some things in a wrap or lettuce wrap. You don’t need to be boring. You can go the route of hummus and guac loaded with veggies. But you can use other bean dips – like spinach and artichoke bean dip. How about layer in some smoked tofu? Add in that protein and a smoke flavour. Use all the best veggie topping – to spice it up try adding in some fresh herbs. Cilantro or dill are wonderful on a sandwich. You can have savoury nut butter sandwiches by adding some ginger and garlic to your almond butter then loading it with veg. Chickpea salads, lentil salads are also delicious and keep well in the fridge for a couple of days. The options are really endless.

 

I know vegan can seem pretty daunting at times but once you really dive in you can really see that there are so many things already in your fridge that are perfect as they are. In 2020 it is pretty popular to have vegan eats accessible at your favourite restaurants, and the drive thru, on Door Dash or Uber Eats … you can make big pots of chili and stews and freeze then so your meal prep doesn’t get boring. It is possible to make quick satisfying eats from your regular variety.

I hope this helps you with some inspiration for plant based from your already stocked kitchen. I would love to se picture of what you are making. Please tag me.

 

 

Meatless Monday: How to Stock you Pantry for Plant Based Eating

How many times have you done to the grocery store and bought a bunch of vegetables and veggie things and gotten home and not had anything to make?  Back in the day … actually until my early 30ies … When I was shopping for myself I would do this all the time. I would just go and buy the things that I liked and then would figure it out when I got home. Only to find that I was missing ingredients and have all this food with no real plan. It wasn’t until my first crack at weight loss that I really got into teaching myself how to cook really good plant based meals. Having a well stocked pantry and planning out what I was going to make and then shopping for those things changed my approach to cooking and eating.

If you have a well stocked supply you can make a delicious meals with things you have on-hand. If you don’t like to plan to far in advance being fully stocked is the way to go. As you many know – grocery shopping hungry is a bad idea and often leads to shopping with reckless abandon and getting $200 worth of food with nothing to make. So set yourself up for success with a list in hand, a coffee on the go and a full belly. This will stop you from getting food you don’t need because your eyes are bigger than your stomach.

If you want to see a lot of success at plant based cooking and being prepared for anything the trick is a well stocked pantry and freezer.  My trick is to keep a well stocked freezer of frozen fruit and veg as well as a well stocked pantry and spice cupboard.

Things I always have at home:

The best freezer food to have in stock:

Peas, corn, broccoli, edamame, chopped and cubed butternut squash, bananas, raspberries, berries, pomegranate seeds, mango, pineapple. Basically I keep the fruit in stock so I can have daily smoothies. I also use the frozen fruit in my overnight oats. I love the juice from the melted frozen berries it adds some sweetness and flavor. The veggies are great for cooking when you want to have variety without it going bad. Stews, chili, curries – it is nice to keep those veggies in stock without needing to have them fresh and ready.

The best foods to keep in the pantry:

Red lentils, canned lentils, canned chickpeas, canned black beans, really any bean canned, nutritional yeast, canned diced tomatoes, tomato paste, veggie broth, pastas, rice, oatmeal, nut butters, also carrots, potato and onion. If you think you might like to bake:  all purpose flour, baking soda, baking powder, sugar, chia seeds, flax seeds.

Spices:

I have said this before I will mention it again. If you want to learn the ways around a plant based kitchen you need to up your SPICE game. You will need a well stocked spice cupboard. When I was first starting out my cupboard was always stocked with: onion powder, garlic power, cumin, chili power, smoked paprika, cayenne, salt, pepper, oregano, basil, garlic salt, cinnamon and yellow curry powder. Those are all stocked to this day but I have way more spices now because the collection has grown over time.

With my house stocked in this manner – it is pretty easy to create recipes out of what I have on hand. I can really get a lot done with my house well stocked. It leaves my weekly shopping list for essential veggies that have a shorter shelf life and plant based milks and butters and such.

A well stocked foundation of stuff really helps to keep you prepared to lean into meat free options. Once you have the supplies you just need to learn how to use them. Hit the follow button to Stay tuned in for more recipe ideas coming every Monday! You can also check out my plant based Instagram!

If you are interested in learning how to make your favorite dish plant based or if there is a recipe you are looking for in particular please comment below and I’ll do my best to plan that out for you.

Until next time ❤ !

 

Meatless Monday: Tofu Scramble

It is a long weekend so clearly that requires a really delicious brunch option. I love a savory breakfast so much that I often eat lunch or dinner for breakfast. On this weeks edition of Meatless Monday I think we need to explore the really yummy breakfast world of tofu scrambles.

Like an egg scramble you can kind of go in whatever direction you want aka use what you have in the fridge. But I do like to make a bit of a TexMex version – because it is delicious.

The trick you need to know is that tofu doesn’t taste like much so you need to infuse the flavor flavs into it – This is what you will need:

  • 1 block of medium/firm tofu (crumbled)
  • 1/4 of a red pepper, cut into strips
  • 1/4 of a green pepper, cut into strips
  • 1/2 a yellow onion, diced
  • 2 cups spinach
  • 2 garlic gloves, minced
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1 tsp salt
  • splash of water
  • cilantro & green onion for topping

 

Let’s do this:

First things first – you need to drain the tofu, pat it dry then wrap it in a paper towel, set it on a plate with something heavy on top. The goal is to get as much water out as you can. If you have a tofu press this is your time to shine! This should take about 10-15 mins. While the tofu is pressing, chop, dice and prep the veggies.

Next up in a fry pan add in whatever you use to saute (oil, veggie broth or whatever). Add in the onion and cook those for about 3 minutes. Toss into the pan the garlic, peppers, and mushrooms. Let that cook for another couple of minutes. You will then need to unleash the tofu from whatever you are pressing it in and crumble the brick of tofu into the pan with the veggies. Break it up so it looks like scrambled eggs (if you cut it up with a knife it will look strange so absolutely break it up with your hands). While the tofu is browning – in a small bowl add in all the spices with a splash of water to make a slightly runny paste. Add the paste into the pan and mix everything together.  Add in the spinach. Once the spice slurry is absorbed into the tofu and the spinach is wilted –  it is ready to rumble.

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TexMex Tofu Scramble @thatvegannamedcarol

I like this topped with green onion and cilantro, a side of salsa and maybe some avocado. A little grainy toast or some taters also pair well.

Impress the crap outta the person that you share your bed with. #yumcity

 

Meatless Monday: Biscuit Pot Pie Stew Fusion

This recipe inspiration came from a very recent Sweet Simple Vegan Recipe (link here) and then fused with an all time favourite Vegan Pot Pie recipe that I have been using for years from Sarah Kramers’ La Dolce Vegan cookbook. Today I figured out why so many Americans eat biscuits and gravy – because it is saucy and bready and starchy and delicious.

I think you could really use any super saucy stew recipe – I like recipes that are forgiving – swapping out veggies should be easy. However, this combo makes the colors look vibrant and that, Friends, is what I like my food to look like.

What you will need:

  • Pillsbury Oven Ready Biscuits
  • 1 medium Onion, diced
  • 2 Carrots, diced
  • ½  a Red Bell Pepper, diced
  • 2 cups Veggie broth
  • 2 Medium Potatoes, peeled and chopped
  • 1/3 cup frozen Peas
  • 1/3 cup frozen Corn and Jalapeño mix
  • ¼ cup dried Red Lentils
  • ¼ tsp Cayenne
  • ½ tsp Sage
  • ½ tsp Thyme
  • 2 tablespoons Corn Starch
  • 3/4 cup Plant Milk
  • Salt and pepper to taste

Fire up the oven to 400F. Start by sautéing the onions, after a couple minutes add in the carrots and red pepper. Once the onions start to look translucent add in the veggie broth, potatoes, peas, corn and jalapeño, dried lentils and the spices. Bring to a boil and then let it cook for about 6 minutes or until those lentils are soft. Add in the plant milk and corn starch.  Transfer the stew mixture to a baking dish. Cover with tin foil.

Timing is now SUPER key. You want to get out those oven ready biscuits. You want the stew to be in the oven for about 20 mins total – so now you need to do the math for the biscuits to cook and the stew to cook together. You want to half cook the biscuits before placing them on top of the stew. Since my oven ready biscuits only needed 10 mins in the oven. I cooked the covered stew for 10 mins. Then I put the biscuits on a tray in the oven and let them both cook for 5 mins then I removed the cover on the stew and put the biscuits right on top in the dish to finish cooking for 5 mins.  This lets the gravy get into the biscuits without it being mushy.

Once done, serve up. I added a bit of vegan butter to the biscuits and sprinkled some chives on top.

This was bomb-diggy! So hearty for this cold weather we have been having. This would feed about 4 people – with a couple extra biscuits.

Please tag me if you make them so I can see your creations.

Meatless Monday: Chili Taco Salad

If there is one go-to meal I have had for the last few years it is chili taco salad. It pretty much works spring, fall, and summer and to be honest it is a great way to use up things in your pantry and veggies that look less than stellar in the fridge.  Chili never gets old with the endless number of combos to try out. I extra love that I can have leftovers for days – chili tastes better with time, it freezes well and honestly you can have chili and corn bread, chili in a bun bowl, chili on salad and my personal favorite chili as a taco salad  … the options are there. I know, I know – you think of hot chili as a fall food. Well damn it – I am using up things in my pantry and this is literally one of my favorite things to eat. Also, you probably have nothing but sweet, sweet time to let this simmer.

In this veggie version we are using 2 different kinds of beans (lentils would also work well) – nothing aggressive; kidney and black beans + the odds and ends that are lurking in my pantry and in my kitchen. I even thru in a can of pumpkin puree (actually recipe inspiration photo below) – this adds thickness to the chili without making it taste like pumpkin.

Chili is VERY forgiving if you have more of one thing and less of another –  buttttt to make my recipe – you will need:

  • I medium onion, chopped
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 2 cloves garlic, minced
  • ½ bag of tri color frozen mixed peppers
  • 28oz can of Tomatoes (mine had Italian spices because that was all I had in my cupboard)
  • 2 cups veggie broth
  • 14oz can of pumpkin puree (BE VERY CERTAIN TO NOT PUT IN PUMPKIN PIE FILLING)
  • 2.5 Tablespoons of what ever chili powder you like
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp Braggs liquid amino

 

I sautéed the first 5 ingredients until lightly browned and then added in the spices and let the flavors get all warm and smelling delicious – then I dumped the other stuff in the pot. Brought it to a boil and then let simmer for 20 mins.

(NOTES: use the veggies you have on hand that is what chili is for – out of celery skip it. Also if you don’t have pumpkin don’t add that – but you might want to lighten up on the broth OR add in 1/4 of dried red lentils OR add cornstarch 1 tablespoon at a time and let it thicken up. Yes you can put in soy sauce instead of liquid amino OR leave it out)

How to make the Chili Taco Salad:

Roughly chop up 2 cups of lettuce of your choice – I use romaine. Spread out over a plate. Then add about 1 cup of chili on top of the lettuce. On top of all that add – Green onion, Cilantro, Pineapple, Corn chips.

BOOM! Springtime / Summer Time Chile Taco Salad.

Please if you make this tag me on Instagram in your posts at thatgirlnamedcarol or thatvegannamedcarol

~Enjoy!

 

Meatless Monday: Vegan Lasagna Soup

Nobody wants to read the long ramble I-made-this-because blog post before getting to the recipe so I won’t bore you today – but if you need some hot and delicious pasta/soup inspiration for meatless Monday I am going to just leave you with this treat that I seriously can’t stop making!

Enjoy!

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that vegan life.

Tonight while chomping down on some vegan mashed potato pizza – I was thinking about vegan things.  While I am not always vegan I try my best most of the time. My slips up are always cheese or other dairy related things. In every other category I succeed. This used to really bother me – but it doesn’t have the same clout as it used to. I work a lot and some days there just isn’t enough time to prepare – and getting vegan food isn’t always as easy as you want it to be.  It is a journey at the best of times. A learning process. I have had moments in my life where I had thought about not being a vegetarian anymore. I honestly don’t think I could do it. But sometimes I need to give myself reasons to keep doing what I a doing. So here we have it:

My Reasons for Vegan:

  • I love beans
  • I love making new recipes
  • I love that being vegan has taught me to cook
  • I love introducing people to vegan eats
  • I don’t ever have to eat anything with eyes
  • I can be picky as fuck and blame it on vegan
  • I love fruits and veggies. I could eat only fruit all summer. Cherries, baby!
  • I don’t ever get meat sweats
  • I can grow my own food
  • I rarely have more than one or two options on a menu. It takes away my choice.
  • I feel better
  • I have minimized my kitchen
  • And my fridge
  • Most of my groceries come from one part of the grocery store
  • Mother nature’s fast food is fruit
  • I love what I eat
  • Whole foods are bomb
  • vegan is rad as fuck, who are we kidding?!
  • One day I will figure out being a skinny vegan and my life will be complete
  • My body doesn’t feel heavy after I eat
  • Man .. I just love my food lifestyle

 

I could go on about the cruelty of the meat industry  – but I don’t want to. I am vegetarian for so many other reasons that that. The real truth is – I just want to feel good and eating vegan does that for me.

Stay happy, eat plants.

Till next time,

xoxo,

C

 

 

 

 

 

 

 

 

 

 

 

VEGAN LIFE

 

In all my years of blogging I have never, ever really touched on the vegan thing. Actually if you know me in real life you would know that it just is a thing that I don’t really discuss. I think that peoples food journeys are really a person thing. I honestly hate confrontation and I hate explaining myself – so I shy away from committing to a conversation about veganism, vegetarianism and food in general.

But if you didn’t know it was a thing for me. IT’S A THING! I have been vegetarian since I was in grade 7 or 8 or 9 – I have no real clue the day that it actually happened. But I remember being at summer camp one year and some of my camp buddies were vegetarian and I honestly just think it was the very first moment in my life that I realized that I could make a decision for me and not eat things I didn’t want to eat. I mean I didn’t really like eating meat anyway – so why not label it and make it a thing.

I started my vegetarian journey at the young age when pigs where just far too cute to eat – I adorned my room in pig blankets and promised my first pet would be a mini pot-bellied pig (that so hasn’t happened yet).  I used to think of myself like a young Lisa Simpson back in the day when her going vegetarian was a huge fucking deal.  Fast forward a few years and to the beginning of my university years and a friend of mine took me to meet some of his new friends and they were all vegan. I seriously thought they were cool as fuck. But it seems kind of extreme.  It was around that time that I was introduced to freegans and dumpster diving (just to be clear neither of those things I did – but I really wanted to).

I actually fell into vegan life sometime in the middle of my first Katimavik contact almost a decade later. Then it stuck for awhile. Since my late 20ies – so almost a damn decade I have dabbled in vegan life. It is hard with the lifestyle I chose to live though. Not all countries have the affluence and the ability to selectively chose how they eat. Some countries do.

I guess in my current state I would say that I am a practical vegan. I try my best when I am home to be as vegan as I can be and when I am on the road – I do my best there – If some cheese creeps in because the only food I can get has cheese then so be it. I do what I can do for me.

I wouldn’t say I am a crusader for animal rights, I love my wool sweaters and my Birkenstocks. But I would say that my bodies feels better when I eat limited to no dairy and no meat. I try my best because I am privileged enough to do so and quite frankly I think it is hip as fuck.

Anyway I like to think of vegan as a hard core vegetarian. Because it really is.

And because I am hard core! I just want to be that way in life.

I know you must be thinking saving animals and/or not consuming animals or their byproducts sounds incredibly easy ( lol just kidding … the social aspect of vegan life – eating out, partying, mostly eating because lets be real – eating out is life – is hard as fuck) but just incase you needed some help I made a list of some of my favorite vegan cookbooks and youtubes so you can find some cool resources:

Favorite vegan lifestyle Bloggers/Youtubers

Okay … Lauren Toyota … that is all one needs to say. Canadian wins huge point in my book. What I love about her is that she make real food. She doesn’t eat so much fruit she has a food baby. There is oil and fry pans and damn good eats. On-top of that she stays out of all the vegan bullshit and drama. Her and John are hilarious. Do it, watch them!

What Leila Eats – HILARIOUS! maybe it is that British humor but every time I watch her I die laughing. She is raw and honest and it is wonderful to see a YouTuber be vulnerable Plus she bakes. I love vegan baking. Just check out her damn channel. Check out that cheeky grim and you’ll be hooked.

I have had my moments with Henya. There are moments where she is a bit to much wrapped up in the Vegan drama. But mostly she is fucking hilarious. I love her vegan journey’s around the world. She is really really great at showing you ways to make money, passive incomes etc. Maybe she doesn’t talk directly but – YouTube, t-shirt shop, and ebooks. Smart cookie. influential. Watch out for her!

I love that Hannah filmed her entire journey. She shows where she came from in terms of weight and I am madly in love with her and Derek and them building a tiny house. They are just living there simple life and loving it. She is soft spoken and stays away from drama these days.

Cookbooks

Thug Kitchen

Right now I’m obsessed. This is my “go to” all the time for recipes. They include all my favorite food, avocado, cilantro, beans, pasta, deliciousness. If you are looking for a new cook book buy this (not sponsored – just love them)

Where it all Vegan & the Dolce Vegan

This has been a long time go to since I first became vegan. Classic recipes, made easy, lots of left overs, lots of just plan and normal food but vegan versions of it. Potpies, pastas, soups stews, cookies, cakes, muffins.

High Carb Hannah Cookbooks (all of them)

I have all her cookbooks. They are great. easy recipes and easy to follow. I love the flavor profile she cooks with and most they are all kind of Starch Solution inspired recipes. Pretty pictures. super affordable.