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: 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.

IMG_0413
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!