almost vegan pizza

What could be better than starting off Vegetarian Awareness month with a meat-free pizza party?! Pizza is one of those wonderful, easy, versatile meals that I can never get sick of. Seriously, you could put anything on a pizza and it would be delicious.

Last week, me and the roommate opened opened some wine, watched Project Runway, and made ourselves some fantastic homemade pizzas!

Stuff you need: 1. Pre-made pizza crusts- we like the ones from Whole Foods- you get 2 per pack 2. Any toppings your heart desires!

Once again, anything on a pizza will taste amazing. Here were our concoctions:

Molly's Pizza!

Side 1: Brie, chopped garlic, carmelized onions, & arugula

Side 2: Tomato sauce, broccoli, zucchini, green bell pepper, & mozzarella cheese

My pizza!

Side 1: Tomato Sauce, zucchini, red bell pepper, yellow bell pepper, & onion

Side 2: Tomato sauce, tomato slices, fresh basil, & almond cheese

While Molly's pizza was very cheesy, I decided to go with an almost vegan version. My favorite non-cheese cheese is the almond or rice cheese made by Lisanatti Foods. I completely fell in love with it a few years ago, while looking for vegan options to my favorite foods. The texture is impeccable- melts alright, and can be shredded- it's not slimy like a lot of soy cheeses, and best of all the flavor is great. UNFORTUNATELY, it's made with casein, so after all my searching, my favorite vegan cheese isn't vegan at all *sad trombone* If you're looking for a healthy alternative to cheese, I highly recommend this stuff. However, if you're morally opposed to any and all dairy products, this one isn't for you :(

Anyway, it was a delicious pizza party. Both versions were super tasty, and made plenty of food for our lunches the next few days. For next time, Molly recommends getting good quality brie (instead of the cheap-o stuff) so it melts better, and I recommend sautéing the veggies before applying them to the crust, for more flavor, and delicious pizza cohesion. Great night. Great food.

ALSO! Don't forget to check out VeganMoFo when you get the chance! I was too nervous to join in this year, but they're only 3 days in, and there's already TONS of amazing looking dishes! Maybe next year I'll grow a pair and join in the fun :)

breaded eggplant

You know what I love? Food gifts. There's almost nothing better than free, delicious things, and recently, I've been quite lucky in receiving tons of edible presents! I got a beautiful eggplant from my boss, Connie, and a truck load of fresh produce and a dozen happy chicken eggs from my parents.

After reading so much about the factory farming atrocities in Eating Animals, I'm having a very hard time eating eggs, unless I know where they come from. My parents happen to know a man in their area raising chickens in proper, humane conditions, and I couldn't be happier about supporting this local farmer, who really cares :)

Anyway, I digress. With all the wonderful, fresh organic food in my house, the first vegetable I had to devour was the eggplant. What can I say? It's my fave. I based my recipe off this one for Vegan Crispy Baked Eggplant from Chez Bettay. Mine definitely didn't come out as beautiful as hers, but for my first try at breading anything, I think it turned out pretty good.

I mostly stuck to the recipe, except I didn't peel my eggplant, used Panko for the bread crumbs, and used a regular oven sans pizza stone, since I don't own one. I baked my eggplant for about 15 minutes on one side, flipped it, and then popped it back in the oven for another 10. When the bread-crumb coating was starting to look golden, I slathered it with warmed pasta sauce, and devoured it with a side of sauteed beet greens.

The soft eggplant was a nice compliment to the crunchy crust, although I definitely should have baked it longer to give the bread-crumbs some serious bite. Also, 1 eggplant made plenty of food for my dinner, and I used the rest to make phenomenal sandwiches the next few days. Baked eggplant + pasta sauce + lettuce & fresh basil on whole wheat toast = to die for.

It was a good first attempt, and I hope the next batch is even better!

veggie pot pie

I think I've eaten one singular pot pie in my entire 24 years of life. My parents never made them, I never order them while out, and I've never had the thought to make one myself, until tonight! For some reason I got a mad pot pie craving while sitting in the office today, and instead of being productive and going to the gym, I promptly came home and fulfilled my pot pie desires. I loosely based the recipe off this one from Betty Crocker, but used what I had in the cupboards, and completely vegatized it!

Stuff you need: 1. Any veggies for the inside 2. 1/2 cup Bisquick Heart Smart mix 3. 1 egg white or egg replacer 4. 1/4 cup milk or milk substitute

Start by preheating your oven to 400 degrees while you get everything else ready. For the vegetable filling, I found in my kitchen 2 carrots, 1 zucchini, 2 tomatoes, 1 cup mushrooms, and a handful of frozen corn. Sauté the veggies in a little olive oil just until they begin to soften. Sprinkle the mixture with a little salt, Italian seasoning, and anything else you think might be nice.

Meanwhile, combine the Biquick, egg white, and milk in a bowl, and whisk all the ingredients together. When the oven is preheated and the vegetables are slightly tender, place the veggies into a small casserole dish that you've lightly greased. Now pour the Bisquick mixture on top of the vegetables, and make sure everything is nicely distributed and coated in batter. Look good? Great! Pop it in the oven for 20 ish minutes, and then dig into that tasty little pot pie.

For the second pot pie of my entire life, I'm pretty pumped! The hot, juicy filling is so nice with the warm, fluffy pastry top. I skipped the soup from the original recipe, so it definitely wasn't creamy, but the tomatoes gave off juice, so the filling was still plenty moist. My only thought for next time is more spices and longer cooking time! I was so excited for my dinner and a new episode of Project Runway, that I pulled the dish out of the oven before the top was super golden. Otherwise, it was a damn tasty meal, and one that came together surprisingly quick and easy. It may have been my second pot pie, but it most certainly won't be my last :)

roasted root veggie salad

I hope everyone enjoyed their Labor Day holiday weekend. Mine included Fright Night with the boyfriend, brunch with the parents, a couple of birthday BBQs, fighting crowds at the Taste of Colorado, building lots of Target furniture for the new place, and watching True Blood with the usual suspects, Jenna and Michael.

After a full day of grazing on various snacks at the the Taste of Colorado, a light, healthy meal sounded absolutely wonderful. Nothing makes you feel better than a giant, fresh salad, loaded with all kinds of good stuff, so that's precisely what we made last night- big ol' roasted root vegetable salads.

Stuff you need: 1. Lettuce 2. A protein of some type 3. Veggies for roasting- we found parsnips, golden beets, sweet potatoes, red onions, and asparagus 4. Your favorite salad dressing

Start by cutting up all your vegetables into big chunks, while your oven preheats to 400 degrees. Feel free to peel everything if you'd like, but we left the skins on since we didn't have a peeler. You may also want to enlist a few friends for all the chopping, since this is the most tedious part.

When everything is nicely cubed, place the veggies in a large bowl, and toss them with some olive oil, chopped garlic, salt and pepper. You may need to use 2 bowls, or do them in batches if you have a lot like we did. When everything is completely coated, place the mixture into a baking dish (or a few of them) and pop them in the oven for about 30 minutes.

Take the baking dishes out of the oven, give the veggies a good stir and another dose of salt, and put them back in the oven for another 30 minutes, or until everything is perfectly tender, just the way you like it.

While you're waiting on the roasting, watch some True Blood, drink some wine, and prepare anything else you need to- dressing, lettuce, protein etc. For the leafy base, we tore up romaine lettuce, and the greens that came attached to the beets. The beet greens were a little bitter, but a nice compliment to the rest of the salad. Jenna and Michael made fish for their protein portion, and I tried out some chick'n from Gardein, which, I must say, was pretty tasty.

Finally, after waiting so long and patiently, pull those hot, steamy vegetables out of the oven, throw everything together with a little salad dressing, and thoroughly enjoy one giant, healthy, totally loaded salad.

It was just what we were all craving. The leafy greens, and the warm tender vegetables were the perfect combination for a light, healthy salad, that still had some real filling power. Ever eat a salad and still feel hungry? Yeah, not with this baby. Also, all the veggies we used- 1 bundle asparagus, 1 parsnip, 1 red onion, 1 sweet potato & 2 golden beets- made SO much food, there were plenty of leftovers for my dinner tonight. As fall approaches and the months get colder, I will definitely be roasting some more vegetables for my devouring pleasure :)

southwest veggie bake

Last week was crazy for me. Between multiple grandparent birthday dinners, 10 hour work days, and a few kickboxing classes, I barely had time to breathe, let alone cook! Luckily, with some quick, simple recipes, and some planning ahead, I survived the chaos! One such recipe I made, was inspired by this summer vegetable tian over at Budget Bytes. The reds, greens, and yellows of the tomatoes and squash, were totally eye-catching, and I knew in a moment that I had to make my own version.

Stuff you need: 1. Yellow squash 2. Zucchini squash 3. Tomatoes 4. Black beans 5.Sharp cheddar cheese 6. Your favorite salsa

Start by preheating your oven to 350 degrees while you get everything else prepped. Slice your squashes into rounds, and your tomatoes into chunks that are roughly the same size. When everything is chopped up, arrange all the slices in a greased baking dish, until it's completely full. Give it a good sprinkle of salt and pepper, and maybe a little cumin too for good measure.

Next, combine 1/2 cup black beans, 1 heaping cup sharp cheddar cheese, and 1/4 cup salsa in a bowl, and stir everything together, until it's mixed well. Spread this mixture on top of your veggies, and then cover the dish with its corresponding lid or some foil.
Pop the dish into the oven for about 30 minutes, or until the the vegetables are tender, and the cheese is melted and bubbly. Now grab those hot pads and retrieve your meal! I gobbled mine down with a little more salsa on the side, but it was pretty tasty on its own as well.
The colors of the summer vegetables are so pretty, and the meal came together incredibly quick. It's a great dish for a busy week, because I managed to do laundry and other chores, while I waited for it to bake. I also liked the addition of black beans and salsa, which gave it a little protein, and a gooier texture. Next time, onions, potatoes, and more spices would all be excellent additions. It was the perfect dish for a busy week, and it made enough for lunch the next day too- bonus! :)

spinach stuffed shells

One of my favorite things in the world is making dinner with friends. There's nothing like getting together on a beautiful evening to drink wine, gossip, and create something simply delicious as a group. I honestly think the meal tastes better when the effort is shared through hard work, and lots of laughter. Tonight happened to be one of those evenings when Michael, Jenna, and I got together to watch the newest episode of True Blood, and make spinach stuffed shells over a few bottles of cheap white wine. Nothing could possibly make me happier :)

Here's Michael & Jenna slaving away over my stuffed shells. You can tell they're good cooks 'cause of the pouffy hats and curly mustaches.

Stuff you need: 1. Pasta shells 2. Ricotta cheese- 1 15 oz tub 3. Parmesan cheese 4. Fresh spinach 5. Fresh basil 6. 2 jars red pasta sauce of your choice 7. Garlic

First and foremost, put a large pot of water on the stove to boil, preheat your oven to 350 degrees, and crack open that first bottle of wine- making stuffed shells is a slightly long and tedious task, but trust me, it's totally worth it in the end. When the water comes to a rolling boil, throw in your shells with some salt, and cook them until they're al dente.

While you're waiting for your noodles to soften, sauté the spinach and diced garlic in a little bit of olive oil, until the leaves are nice and wilted. Combine the spinach, ricotta, parmesan, and chopped basil in a bowl, and mix it all up with some fresh ground black pepper. We kept things simple with spinach and cheese, but other veggies or faux sausage might also be a nice addition to the stuffing mixture as well.

When the noodles are softened, drain them, and rinse them under cold water. Be warned. If you skip the cold water step, you will burn your hands off. TRUE STORY.

Take the shells, stuff them with the cheese mixture, and place them into a baking dish that has a layer of the pasta sauce on the bottom. Keep filling up the shells until you're out of supplies, and then cover the whole dish with another layer of pasta sauce. Pop the pan into the oven for around 20-30 minutes, or until it's warmed through and bubbly. Pull out the pasta, give it a good sprinkle of parmesan, and put it back into the oven for a final 5 minutes. When you can stand it no longer, serve up those shells and dig in!

Oh my, look how delicious those little cheese pockets look before and after getting baked into gooey deliciousness. For time management and calorie intake, it's definitely not a meal I would make all the time, but if you'd like to show off a bit, or celebrate a special occasion, this is just the dish! And let's be honest, anything cooked in mass amounts of pasta sauce and cheese has to be outrageously delicious, right? RIGHT.

Great food, great True Blood, great friends, great night.♥

roasted green chiles 2 ways

You know what I love? Summer produce. Everything is beautiful, in season, and delicious. When I went to the grocery store last night, I was excited to see that green chiles were cheap, so I scooped up a handful of Anaheims, and began to hunt for tasty recipes. After browsing all the great ideas on Central Market, I decided to make my own version of the black bean stuffed bell pepper, and then add a chili cheddar biscuit on the side.

First and foremost. Stop everything you're doing, and roast your peppers! I didn't know this was necessary, but a chat with my mom confirmed that roasting your chiles is the best way to go. Simply plop your peppers onto a baking sheet and let them cook under the broiler approximately 5-10 minutes or until they're brown and blistering. Make sure you flip the chiles half way through to get both sides cooked, and when they're looking browned to perfection, take them out, peel off the skin, and use them up!

You can immediately use them in your recipes, or seal them in a plastic bag for future use. Tonight I did a little bit of both-I used 2 for my dinner, and stored the rest for stew, or burritos, or something else amazing.

For the quick-fix chili cheddar biscuits you need: 1. Bisquick Heart Smart mix 2. Milk- I used rice milk 3. Cheddar cheese 4. Roasted green chiles

I know using Bisquick is like, half cheating, but when you work all day, and want something delicious and fast, then shortcuts are often the answer. Besides. The Box said Heart Smart, so it can't be all bad, can it? :)

Follow the directions on the back of the Bisquick box stirring together the dry mix with your milk product. Add a healthy 1/2 cup of sharp cheddar cheese, 1 diced, roasted green chili, and pop those babies in the oven. 9 minutes later you will have yourself 5 soft, moist, cheesy biscuits, with just a slight hint of heat. They were absolutely to die for, but note for next time: more cheese & more chiles. Yummm

For the stuffed bell pepper you need: 1. 1 Bell pepper- I used red 2. Cous cous 3. 1/2 cup black beans 4. Cheddar cheese 5. Your favorite salsa 6. 1/4 diced onion 7. 1 roasted green chili diced

Start off by preparing your cous cous. You can also use rice, or any other grain, but I used cous cous since I had it on hand, and it cooks very quickly. While your grain is cooking, cut off the top of your bell pepper and scoop out anything that's inside. Now chop up your onion and green chili, measure out your cheese, black beans, and salsa, and when the cous cous is ready, mix everything together in a bowl and stuff it inside of your hollowed out bell pepper. You will definitely have lots of extra filling, but you can serve it as a side, or snack on it while your pepper is cooking.

Place the stuffed bell pepper into a baking dish with about 1/4 inch of water in the bottom, and put it into a 450 degree oven for about 30 minutes. The recipe I based mine off of said 30 minutes in a 350 degree oven, but just check on it occasionally, and when the pepper is soft and the stuffing is heated through, you're good to dig in!

Biscuits and stuffed peppers? A slightly strange combination, but both fantastic uses for my roasted green chili peppers. The slight hint of spicy heat in both recipes was perfection. I think my first time roasting peppers was incredibly successful, and now I can't wait to try my roasted green chiles in all sorts of new recipes! Yayy!

harry potter & the deathly hallows cookies

I love Harry Potter. Yep, I said it. I'm a total Harry Potter NERD. Binge-book reading, midnight movie openings, and collecting various wizarding paraphernalia- I've done it all, and now I can't believe the final movie in the series is here so soon. Harry Potter and the Deathly Hallows Part 2, officially hit theaters today, which meant that it was definitely an occasion to celebrate. Since Julie and I snagged tickets to the midnight showing, we properly celebrated yesterday with themed t-shirts, and a big batch of deathly hallows cookies.

For the cookie, I used the vanilla almond sugar cookie recipe from Bake at 350, and for the icing, I prepared a basic buttercream from an old-school Betty Crocker recipe I found in my parents' house.

I collected my recipes and ingredients, and when I was ready, I cut the cookie dough into triangle shapes using a cardboard template that I made. After baking and cooling, I frosted each triangle with the buttercream frosting, and then added the detail with black icing that I purchased at Michaels. I tried putting a decorating tip directly on the tube, but of course, the coupler didn't fit, and I had a giant black icing explosion all over the counter. I also tried putting the icing directly onto the cookie, but it was way too much black, and it looked horrendous. Finally, I put the black icing into a squeeze bottle with a little water, and that was perfect! Easy to handle, the right consistency, and just the ideal thickness for the black lines I wanted.

I have A LOT to learn about dessert decorating, but more than anything, I was just excited to do something special for the big day.

They're not perfect, but they tasted great, and everyone at the office loved them! It was just the thing to get everyone in the wizarding spirit :)

After a full day at the office getting completely cracked out on sugar cookies, it was finally time to grab some dinner and get in line at the theater. Julie and I arrived at 9:30 pm, and there were already TONS of people there!

The feeling in the theater was astounding. There were great costumes everywhere, and you could feel the positive, anxious, energy floating in the air. Someone told me that at our theater alone, there were supposed to be over 4500 people in attendance! It was phenomenal. Finally, after much waiting and great anticipation, we filed into our seats and the movie began! Yayyy!

It was a fantastic night, and even though I was completely exhausted today, it was totally worth it. A great movie, and an even better book- it's truly been a magical journey. If you're a Harry Potter fan like me, I highly recommend you read this beautiful article from NPR, it elegantly sums up so much of how I'm feeling right now. The movies may be over, but it's definitely not the end. Whatever comes next, you better believe I'm making cookies for it! :)

baked tofu part 2

Ah, what a July 4th weekend. Rockies games, BBQs, surprise birthday parties, and lunches with good friends kept me outrageously busy! When Tuesday rolled around, and I was feeling like a big, fat, slob, I knew it was time to get my exercise and eating habits back on track. After a big produce shop on Tuesday night, and a couple of healthy, home-cooked meals, I'm starting to feel like I'm getting back to normal :)

Tonight I made a second attempt at baked tofu, except this time I called the expert- my mom! She has this amazing recipe that I had to get my hands on, and I must say, it turned out exactly like I remember it. The inspiration comes from a PETA cookbook, with a little help from my mom, and a dash or two of my cooking recklessness.

Stuff you need: 1. block firm or extra firm tofu 2. soy sauce 3. lemon juice 4. garlic powder

Start by pressing the liquid out of your tofu, while you prepare your marinade. For the marinade, combine 3 tablespoons soy sauce with 1 tablespoon lemon juice, and a shake or two of garlic powder. Hint: it helps to prepare the sauce in a large bowl to make tossing the tofu easier- definitely should've thought of that before I used the cereal bowl. Ha!

Take the tofu, chop it into bite-sized cubes, and toss it in the marinade until all the pieces are thoroughly coated. Let the tofu soak for as long as you can. During this time, preheat your oven to 375 F, prepare anything else you need for your meal, and take a second to change out of your work clothes and relax.

When the oven is preheated, oil a baking sheet, and place the tofu on top. Pop it in the oven for 10 minutes, flip the tofu over, and then cook it for another 10. DONE! Omg look at that golden baked deliciousness.

I used half of the tofu in an asparagus and mushroom stir fry, and I saved the other half for a future meal.
Damn, this recipe is great. The tofu is tender in the middle, with a slightly crispy, perfectly baked outside that's just a little salty. It's great in stir fries, it's good in hearty soups, and it might be a fun addition to a fully loaded salad. Let's be honest, this baked tofu is good in everything. I'm feeling healthy, and very, very full. I'm definitely writing this one down for next time. Thanks Mom!

ass kickin tofu

I am definitely a spicy food connoisseur. Ever since I was a kid, my dad and I have have been pushing the heat boundaries with copious amounts of Sriracha and hot peppers, much to my mom's dismay. Tonight for dinner, I thought I'd try my hand at baked tofu with a little kick.

Stuff you need: 1. A block of firm (or extra firm) tofu 2. Chili garlic sauce 3. Soy sauce 4.Hoisin sauce 5. Olive oil

Start off by squeezing all the liquid out of the tofu- I like to wrap it in a paper towel and place a heavy object on top while I prepare everything else. While the tofu is indisposed, prepare your marinade. Combine approximately 2 tablespoons olive oil and soy sauce with 1 tablespoon hoisin. Give it a good stir and a taste, and adjust the flavors to your liking- some ginger, sesame oil, or lemon juice would all be nice additions.

When your marinade is ready, grab the tofu, slice it into slabs, and arrange it in a glass baking dish. Lightly coat each piece of tofu with the chili garlic sauce, and then pour the marinade on top. Now pop the dish into the fridge while you preheat the oven to 350 F. About 5-10 minutes in, flip the tofu over so both sides soak up all those great flavors. At this point, I lightly coated the other side of the tofu with more chili garlic sauce. Please feel free to skip this step, unless you like your food with some serious burn.

When the oven is ready to go, pop that spicy tofu in for 15 minutes, flip the slabs over, and cook for an additional 20. When it's looking golden all over, gather some kleenex, a glass of milk, and dig in!

Now that is some tofu that will kick your ass. I mean, real coughing-fit-makes-your-nose-run kind of spice! Yeow! Some steamed broccoli and orange cauliflower were a really nice compliment to this dish- the hot, heat of the tofu, and the mild, subtle veggies were a great combo. I ate half of the slabs tonight, and popped the rest in the fridge for some stir fry tomorrow.

I must say, that for completely making this up on the fly, I'm pretty pumped with the results. Next time, I'll definitely increase the oven temp so it's a little less soft, and a little more crunchy- I think 375 or 400 degrees would work great. Also, I think a longer marinading time would help enhance flavors, but let's be honest, I'm usually hungry and impatient after a long day at the office.

A hot, fiery meal, for a hot, summer day. It needs a little tweaking, but not bad for my first attempt at baked tofu :)

rainbow cupcakes & carrot cake cookies

Where do I begin? Between Father's Day, PRIDE, and Westword Music Fest, I don't know where I found the time to whip up such delicious sweets, but somehow I made it work :)

Friday night, I got together with some friends to make rainbow cupcakes, and properly kick off Pride weekend with dinner, dessert, and drinks. I was nervous to make the technicolor sweets, but I'm actually really proud of the outcome!

Stuff you need: 1. A box of white cake mix 2. White frosting 3. Food Coloring 4.Rainbow sprinkles

Start by making the cake batter according to the back of the box. When all the ingredients are mixed together properly, divide the batter into 4 separate bowls, and dye each bowl with a different color. Grease a muffin pan, and pour dollops of each color batter into every hole. Once again, follow the package for baking times, and when they're properly cooked, swirl on some frosting and top with rainbow sprinkles. For how phenomenal they turned out, they were actually quite easy, and fun, to make!

This was also my first time using a decorating bag with an icing tip, and I think they turned out great! Now all I need to do is practice, practice, practice, and hopefully I'll be making beautiful treats in no time! See how happy I am with my rainbow cakes? Yayy!

After a rowdy time at X bar, a day of great local music, and the Pride parade this morning, it was finally time to tackle my Father's Day gift! But first, did I mention I saw Mondo at the Pride parade?! He's one of my all-time favorite designers from Project Runway, and I just about peed my pants when I saw him this morning. *Insert squeals here* OMG MONDO I LOVE YOU!!

Anyway, back to baking. One of my Pop's favorite treats is carrot cake- it also happens to be the cake that my parents had at their wedding. I knew I had to do something special, so I went to Tasteologie, and found this great looking recipe for Carrot Cake Cookies. I followed the instructions as written for both cookie and icing, and let me tell you, they turned out so so good. My crappy phone camera does these cookies no justice. You'll just have to trust me- these babies are outstanding!

My Dad loved them! He said that eating just one of these cookies, was like devoring a giant triple layer slice of a great carrot cake. They're soft, decadent and the flavors are perfection. If you have a carrot cake fanatic in your family, I highly recommend you try these out.

Well it was a wonderful, crazy weekend filled with great people, great food, and great music. I love that this weekend was all about celebrating local music, equality, and fantastic dads- 3 of my favorite things! Happy PRIDE & Happy Father's Day!♥

chorizo & sweet potato enchiladas

A few weeks ago, I was lurking over at Budget Bytes- one of my favorite blog haunts- and I came across the recipe for chorizo and sweet potato enchiladas. My initial thought was, all that crap? In enchiladas? No way. I think I've gotten too comfortable in my cheese and black bean enchilada rut. I sat on this thought for a week or so, and finally decided to be bold, and to try out this dish on a couple friends for dinner last night.

I stuck to the recipe pretty closely, except I used regular sized whole wheat tortillas for jumbo enchiladas, substituted Old El Paso sauce for Las Palmas, used Anaheim peppers since the store was out of Poblanos, and finally, used vegetarian chorizo instead of the meaty kind! That's right. Those chorizo enchiladas got vegatized!

So I chopped and sauteed everything according to direction, and pulled out a casserole dish. Budget Bytes says to coat the pan with non-stick cooking spray, but if you cover the bottom of the dish with a little enchilada sauce, it works just fine. I rolled the enchiladas, popped them in the oven, and 25 minutes later, I was rewarded with an outrageously delicious meal.

Oh my, doesn't that look amazing? Trust me, they taste even better than they look! I told myself I would only eat 1, but that didn't happen- I ate a few :) The sweet potatoes give this dish a great chewy bite, and the Anaheims + faux chorizo give it just the perfect amount of spiciness! All three of my carnivorous friends said they were damn good too! This is a dish I will definitely make again. And again. And again.

Oh! And if you're looking for a meat-free chorizo, I used Field Roast's Mexican Chipotle Sausage, and I highly recommend it! The texture is dead on - it even comes in a casing- and the flavor is great. Moral of the story is that the vegatized version of the sweet potato and chorizo enchiladas were a huge hit, and I can't wait to make them again! Yum!

tostada pizzas

This is the first time in my life that I've ever lived on my own, and grocery shopping for one is definitely interesting. I'm finding out that food sticks around a lot longer when it's just me, which means when I make a big pot of soup, I eat soup for 12 straight meals. Hm. I need to 1. learn to utilize the freezer and 2. get more creative with my leftovers and large quantity ingredients.

This is the situation I have found myself in with pasta sauce. I have some Newman's Own hanging out in my fridge, and a person can eat only so much pasta. Thus! Tostada pizzas.

Stuff you need: 1. Corn tortillas 2. Pasta sauce 3. Cheese 4. Toppings 5. Italian Seasoning 6. Olive oil

Turn your oven to broil, and while it's warming up, fry up your corn tortillas in a skillet with a splash of olive oil so they're a little crispy. Slice up your toppings, and shred your cheese, and when everything is ready, assemble your wee pizzas. Top the tortillas with sauce, then shredded cheese (I had monterey jack), then your veggie toppings (I used tomatoes), then more cheese (I used parmesan), and finally some Italian seasoning sprinkled over the whole deal.

Pop it under the broiler for 5-10 minutes until the cheese is melty and devour!

I think the corn tortilla was a really nice flavor for the pizza, and it was perfectly crispy and easy to just pop in your mouth! It also came together super fast and totally hit the spot for my gin hangover. Double score.

I will definitely be thinking more creatively towards my ingredients. In fact, Food Network has 50 fun ideas for your pasta sauce. I personally like it over polenta, over steamed broccoli and white beans, and now on creative pizzas too! Lotsa pasta sauce? No problem :)

street food eats & mother's day treats

Happy Mother's Day out there to everyone! Normally I can find the cutest, most perfect thing to get my mom, but this year the holiday snuck up on me, and a jam-packed weekend kept me extra busy.

Yesterday I checked out the Horseshoe flea and craft market with some friends, hoping to find the perfect thing for mom. While there were tons of fantastic vintage and handmade goods, I didn't quite find the right thing. I did, however, find the Seabirds food truck from Food Network's The Great Food Truck Race. They're filming season 2, and I'm really excited I got to dine at the vegan truck!

The avocado tacos were good, the fries were really good, and the jerk jackfruit sliders were phenomenal. I don't know what jackfruit is, but if it tastes that good all the time, I want more of it, and I want it now! Unfortunately, we waited in line for around an hour and a half, which was seriously lame, but I'm still glad I could support them in their food truck race! Yay vegan street food!

And now, on a very NON-vegan note, I just wanted to share the Mother's Day gift I made for my mom. The inspiration came from the Real Mom Kitchen, and I must say, the outcome was far better than I anticipated.

I made my mom half a dozen mini cheesecakes (it's one of her favorite treats) with strawberry, chocolate, or caramel and pecan toppings. I pretty much followed the recipe, except for the Nilla Wafer crust. For my version, I finely crushed up about 10 Nilla Wafers and mixed them up with 2 tablespoons of melted butter. I then pressed the mixture into the bottom of the muffin tins, and baked them at 375 degrees for 5 minutes.

From there, I poured in the batter, and baked them for 20 minutes. When they looked ready, I popped them in the fridge overnight, and decked them out with various toppings this morning before giving them to my mom. I opted for drizzled chocolate, caramel sauce with pecans, and fresh strawberries soaked in a simple sugar solution (thanks to Chef Troy).

The recipe was surprisingly easy, and the outcome was perfect! The flavor was right on- just like a store bought cheesecake- and they're so cute and elegant looking, no one would believe I made them myself. Add a bottle of merlot and a little card, and that's an indulgent gift, indeed :) Happy Mother's Day, Mama! I ♥ you!

zucchini pizza boats

Let me start by saying that I'm a total blog stalker. I lurk on tons of blogs, ogle the photos, get all excited about the new posts, but never comment. I know. I'm a creep. One of my favorite haunts is a blog called Budget Bytes. All of the recipes are cost effective, look great, and many of them are vegetarian friendly too!

Last week, I spied this gem of a recipe and had to try it out myself- zucchini pizza boats? Yes please! Her pictures are much prettier, but I still think my zucchini boat looks gooey and amazing!

My one complaint, is that I wish it was more flavorful- however, I 'spose that was my bad :) Instead of following the recipe's measurements, I threw a little of this and that into the zucchini/sauce mixture. Next time, I'll make sure to pay closer attention to the specifications, and add more than just a dash of Italian seasoning, garlic salt, and parmesan cheese. Still! A great, easy recipe, that was apparently only $1.32 per serving. I love it! I will definitely continue to try Budget Bytes recipes in the future!

While I'm on the topic, here is a surprising article about vegan foods- peanuts? Yikes! Also, I'm inappropriately excited about these butterbeer cupcakes (omg Harry Potter July 15), and every single one of these sandwiches. Next time I'm hungover, I'll probably attempt that cheesy mac and rib *drooool* Of course, there are many more delightful things that I'm stalking, but that will have to wait for another time. I have another pizza boat to devour!

enchilada lasagna

I've been meaning to try this recipe out for a while now, but life keeps taking me out to dinner or requesting a movie night with friends, so finally, after much ado, I had a chance to try out my ingenious enchilada lasagna. I've seen tons recipes for enchilada casserole, and I love the concept. So, tonight I winged this one, and made up my very own version.

Stuff you need: Corn tortillas- although, I 'spose wheat would work too 2. 1 can enchilada sauce 3. 1 onion 4. 1 can black beans 5. cheese of some sort (optional) 6. Your fave spices

Start by preheating your oven to around 350. My ghetto oven doesn't have an "I'm preheated alarm", so I turn on the oven while I prep, and then throw everything in and hope for the best. While the oven is preheating, open and drain your can of beans. Chop up your onion, and add that and the beans to a good sized bowl for mixing. Add your favorite spices (I like garlic salt and cumin) and mix everything together.

Pull out a small baking dish, and pour a little enchilada sauce in the bottom of the pan- just enough to cover the entire base. Then cut 2 tortillas in half so they fit flush against all 4 sides of the dish. You will put each half on one side of the pan, and then one whole tortilla goes in the middle. Thus, each layer of the casserole will use 3 tortillas total.

On top of the tortilla layer, put more enchilada sauce. Then top that with the bean/onion mixture, and cheese if you're using it- I only had a little cheese, but more cheese and tomatoes would have both been a fine addition :)

Keep layering your casserole in this fashion until the pan is full or you're out of ingredients. Sauce. Tortillas. Sauce. Filler. Sauce. Tortillas. Sauce... etc. etc. etc.

Finally, throw everything in the oven for about 15-20 minutes, or until warmed through. Cut your portions, and serve it up with some chopped lettuce and your favorite salsa on the side.

For my first attempt, this was a total success. The flavors were great, and it was just what I had been hoping for. Next time, I think I'll definitely add more cheese, sauté my onions before assembly, add fresh tomatoes to the filler, and cook it with foil on top, instead of just bare. Try your own alterations to make this dish your own too! After a few more tweaks, this will definitely be a winning recipe :)

funfetti cupcakes

It's been far too long since I've made a fun, healthy, creative meal. When work gets busy, and the groceries get sparse, it's always the dinners that fall by the wayside. A person can eat only so much pasta.

Last night I had the pleasure to host a birthday dinner for one of my favorite ladies, Kelly. We ordered in Chinese food, drank far too much wine, and devoured some vegan funfetti cupcakes. That's right. Vegan funfetti. Now, when you buy the funfetti cake mix, the instructions tell you to add oil and eggs, but my friend Christy and I vegatized it!

So here it is, super simple. For every egg that the recipe calls for, replace it with a little over 1/4 cup of applesauce. That's it! The cupcakes turned out super moist, cakey, and delicious. Our frosting skills are seriously lacking, but more importantly, the sweets were tasty.

Making a recipe vegetarian or vegan is actually surprisingly easy. Here is one of my favorite articles on vegan baking substitutes from the Post Punk Kitchen. Vegan baking is great, because your meals will be delicious, and you'll feel good about eating them too! Highly recommend you try it out :)