Veggie Lentil Chili

Did you know you don't need chili powder to make chili?  All you need is your own spices. Have you ever seen what kind of crap they put in some chili powder?  And have you ever noticed that all chili powder is, is a combination of spices that are probably in your pantry?  Here's the recipe - make some now :)

1 Small Yellow Onion

1 Red Bell Pepper

2 Jalapeno Peppers

2 Carrots

2 Ribs Celery

2 Cloves Fresh Garlic

3 Tablespoons Paprika

3 Tablespoons Cumin

1 Tablespoon Oregano

2 Tablespoons Sugar (Optional)

2 teaspoons Sea Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cinnamon

1 16.5 Ounce Can Chili Beans

1 Small Can Tomato Paste

1 Quart Vegetable Broth

1 Tablespoon Canola or Olive Oil

1 Cup Lentils (any color)

Begin by finally dicing celery, carrots, onions, garlic and peppers (remove stems, ribs and seeds).  Heat oil in a medium-size saucepan and add all vegetables and aromatics.  Sauté until begins to get golden and add all salt, pepper, sugar and spices.  Deglaze pan with beans, tomato paste and vegetable broth.  Stir to combine. Bring to a boil and reduce to simmer.  Rinse lentils thoroughly and add to the pot.  Simmer covered for about 45 minutes to an hour or until lentils are tender.  Taste test for seasoning and add additional salt or sugar if needed.  Serve immediately or allow to cool and store in a tightly sealed glass vessel in refrigerator for up to one week.  Enjoy!

Ground Tofu "Beef"

Convenience vegan prepackaged foods like ground soy meat are fine every once in a while but for a lot less money you can make your own faux ground beef  out of extra firm tofu and tailor the seasoning levels to suit your taste.  Today I went asian with my seasonings because I wanted to use the faux meat for stir fry.  Give it a try.  It is easy to make and fun to eat.  Your kids might even like it - mine sure do!

Ground Tofu "Beef"

2 one-pound packages extra firm tofu

1/4 cup soy sauce

1/8 cup olive oil

1 teaspoon sugar

1 teaspoon seasoning salt (like Lawrys)

1/2 teaspoon white pepper

1 inch knob fresh ginger (mince finely)

1 clove fresh garlic (mince finely)

Preheat oven to 350 degrees F.  Strain and press tofu to drain as much liquid as possible.  Cut into cubes and mix with all ingredients.  Place mixture in a casserole dish and bake for 1 1/2 hours stirring every 1/2 hour to ensure even browning. Remove from oven and use immediately or allow to cool before storing in refrigerator for up to 5 days.

Use in stirfry, soup, stews, shepard's pie, sandwiches, burritos and more!

Fully Loaded Vegetable Tamale Pot Pie

Admittedly this recipe is a little time consuming but totally worth every minute.  It combines two of my favorite things, tamales and pot pies.  You can go traditional pot pie by topping it with rich, buttery gravy or take it mexican by pairing it with your favorite sides and sauces.  Either way I think you will agree, this filling comfort food dish is a true genius mash up.  Make some!

Fully Loaded Vegetable Tamale Pot Pie

Tamale "Crust"

4 Cups Masa Harina (Corn Flour)

2 teaspoons Baking Powder

1 Stick Vegan Butter (1/2 Cup)

1/8 Cup (any) Oil

3 1/2 Cups Vegetable Broth

2 teaspoons Sea Salt

1 teaspoon finely ground Black Pepper

Parchment Paper

Alluminum Foil

Filling

2 Russet Potatoes

2 Carrots

2 Ribs Celery

1/2 Red Onion

1/2 Cup Green Peas (frozen or canned is fine)

8 Button Mushrooms

1 Tablespoon Sea Salt

Additional Salt and Pepper (to taste)

Dash of any oil for sauteeing mushrooms)

Gravy

Reserved liquid from boiled vegetables

1 to 2 Cups Vegetable Broth (depending how much reserved liquid you have)

4 Tablespoons Vegan Butter

4 Tablespoons Flour

Sea Salt and Pepper (to taste)

Filling:

Begin by finely chopping potatoes, onions, celery, and carrots.  Put all in a pot of water with 1 Tablespoon Sea Salt and bring to a boil.  Cook just until potatoes are tender and strain (reserving liquid for later use in gravy).  Set vegetable mixture aside.  Slice mushrooms into thin slices.  In another saute pan, heat a little oil and saute mushrooms with a little salt until golden brown.  Set aside.

Tamale "Crust":

Time to make the Tamale "Crust".  In a large bowl combine Masa Harina, Salt, Pepper and Baking Powder.  Melt butter and add to Masa mixture.  Add oil and stir to combine.  Lastly add vegetable broth 1 cup at a time, stirring gently to incorporate until combined.  Set aside.

Assemby:

Time to assemble your pot pie!  Preheat oven to 350 Degrees Farenheit.  In a very large casserole dish place a peice of parchment paper larger than the dish so it fills dish and comes up the sides.  

Spoon half the Masa mixture into dish on top of parchment.  Spread mixture so you have one even layer about 3/4 inch thick.  Top with mushrooms, peas and vegetable mixture.  Press down slightly.  

Put remaining Masa mixture on top and press down into one even layer.  It helps if you wet your hands and do this.  

Don't worry if a few vegetables are peaking through.  Just do your best.  You are basically creating one giant tamale and it doesn't have to be perfect!  It is fine to "smoosh" the vegetables in between the layers.  Finally bring up the sides of parchment that were hanging over and fold a top casserole like a present.  

Use another peice of parchment to ensure top is covered and touching parchment on all sides.  Secure top with tin foil.  This creates a steam pocket for your masterpiece to cook.

Okay time to cook!  Put casserole dish on a large sheet tray and place in oven.  Pour water on sheet tray so it helps your tamale stay moist while steaming.  Be sure to check every 30 minutes while cooking and replenish water bath as needed.  Bake for at least 90 minutes.  Turn off oven and leave it in there for another 15 minutes.  You can check doneness (careful, it's steamy in there) by checking if the Masa has "set" and is no longer "wet".  Do NOT overcook because it will come out dry.  

Remove from oven and allow to cool for at least 10 minutes before serving.  Keep in mind the Masa will continue to cook/set even after it has been removed from oven.  

Gravy:

In a large sauce pan melt vegan butter over medium heat and add flour.   Whisk to combine and cook until golden.  Add broth and reserved liquid 1 cup at a time.  Add salt and pepper.  Bring to a gentle boil while whisking and then reduce to a simmer.  Taste test for seasoning levels.  Keep covered until ready to serve.  

Cooking times of tamale pot pie may vary based on individual ovens.

Serving suggestion:  serve with gravy and fresh chopped parsley.  If you want to go more traditional Mexican serve this pie alongside some pinto beans and your favorite salsa or hot sauce.  For example, check out my Arbol Fire Sauce recipe for inspiration.  Enjoy!!

Make it Mexican by topping it with this yumminess....

Arbol Fire Sauce
1 can tomato paste
1 red hot chili (dried or fresh with stem removed)
2 cups water
2 cloves fresh garlic
2 Tablespoons sugar
1 teaspoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all in your high speed blender and then warm in a sauce pan for serving. Be sure to cover your blender with a towel and keep your hand on the top to avoid a tomato explosion in your kitchen. Trust me on this one. Serve immediately with your tamale cake and store any unused portion in refrigerator in a tightly sealed glass vessel for up to one week. ENJOY.

Leek Lentil Soup

Sometimes simple is best.  This rings true for this few ingredient Leek Lentil Soup.  So warm up your belly and soul on a chilly Winter evening with this soothing and savory simple soup.  You won't miss the chicken!  I swear!

Leek Lentil Soup

3 Leeks

2 Ribs Celery

1 Carrot

1 Cup Red Lentils

6 Cups Water

2 Tablespoons Canola Oil

1 Tablespoon Sea Salt

1 Bay Leaf

Begin by chopping and thoroughly washing leeks.  I suggest soaking them in a couple changes of cold water in a large bowl.  Heat up oil in large pot over medium heat and add chopped leeks.  Now add salt, stir and prepare other veggies.  Chop celery and carrot into bite size peices.  Once leeks have cooked for about 5-7 minutes, add celery, carrot and bay leaf.  Cook for another 2-3 minutes.  Rinse lentils and add to pot.  Stir veggies and add water, two cups at a time.  Bring to a gentle boil and reduce to lowest simmer.  Cover pot with lid and cook for 12-15 minutes or until lentils are tender.  Taste test for seasoning level.  Serve immediately and garnish with fresh cracked black pepper, if desired.

Portabella Mushroom Quinoa

One of my tricks for cooking perfect Quinoa is to cook it by itself with only water.  This way, I ensure I get the right texture on the quinoa and my vegetables and aromatics come out caramelized and not overcooked.  

Quinoa is not only a superfood, it is also gluten free and lower in carbohydrates than it tastes.  This "beefy" comfort dish will leave you feeling full and warm.  Give it a try.  I know you will love it!

Portabella Mushroom Quinoa

10 small Portabella Mushrooms

1 large Yellow Onion

2 Tablespoons Olive Oil

1/2 can Massel "Beef" Bouillon

1 Cup Quinoa (Red, White, Yellow or Multi-Color)

3 Cups Water

Salt and Pepper (to taste)

Begin by dicing onion and mushrooms.  Heat a large saute pan with oil and add mushrooms and onions.  Saute on medium low heat and add bouillon powder, stiring occasionally.  Continue sauteeing on low heat until mushrooms and onions carmelize, reducing by half.  Turn off heat and set aside.

Meanwhile, in a separate pot add 3 cups water and 1 cup quinoa.  Bring to a boil, stir and reduce heat to simmer.  Put lid on pot and set timer for 15 minutes.  When quinoa is finished, add it to mushroom mixture.  Stir to combine.  Serve immediately or allow to cool and store in refrigerator.  Reheats well.  Can be garnished with salt and pepper, as desired.

Zesty Ranch Dip

Oh Ranch Dip!  Let me count the ways I love you.  With Carrots.  On Salad.  In Soups.  On a Spoon.  Creamy, rich, decadent and oh so zesty.  Buzz up a batch of this - you will not miss the dairy whatsoever.

Zesty Ranch Dip

4 Heaping Tablespoons Vegenaise

3 Tablespoons Olive Oil

Juice of 2 Meyer Lemons

3 Cloves Fresh Garlic

2 Tablespoons Fresh Curly Parsley

1 teaspoon Dried Minced Onion

Pinch of Dried Oregano

Pinch of Dried Marjoram

Pinch of Ground Coriander

Pinch of Sea Salt

Pinch of Black Pepper

Blend all ingredients EXCEPT OLIVE OIL in food processor scraping down sides as needed until fully combined.  While processor is running, drizzle in Olive Oil and whip until emulsified.  Taste test for seasoning level.  Serve immediately or refrigerate in tightly sealed glass jar until ready to use.  Makes about 3/4 of a cup.

Roasted Garlic and Herb San Francisco Sourdough

3 1/2 Cups Bread Flour

1 Cup Sourdough Starter

1 Cup Warm Water

2 teaspoons Sea Salt

1 Tablespoon Sugar

1 teaspoon Oregano

1/2 teaspoon Basil

1/2 teaspoon Marjoram

1/2 teaspoon Black Pepper

12 Cloves Fresh Garlic

Olive Oil for coating pan

Cornmeal for dusting pan

Add all ingredients except olive oil and cornmeal to bread machine and set to "Dough" cycle or mix by hand and knead for 10-15 minutes on a flour dusted surface.  Place dough in a well oiled, cornmeal dusted ceramic pot that has a lid or use a glass pie plate and wrap tighly top to bottom with saran wrap.  Place in fridge overnight or for at least 8 hours.  Remove pan from fridge, remove saran wrap or lid (if ceramic pot has one) and place on counter covered with a lint-free lightweight dish cloth.  Allow to rest covered for another 8 hours or until loaf has doubled in size.  Remove towel and make three slits in top of dough.  Place in  cold oven and turn on oven to 425 degrees F.  Cook for about 30-35 minutes until crust turns deep golden brown.  For a glossy top, brush with additional olive oil during last 5 minutes of cooking.  When bread is finished cooking, carefully transfer to a wire rack and allow to cool for at least 30 minutes before slicing.

Chef's note: For a chewier crust you can bake bread for first 20 minutes covered with ceramic pot lid or tinfoil.  Alternately or, in addition, you can create steam in your oven by pouring water directly on the oven floor and/or putting a dish of 2 inches of water underneath bread while it bakes.  Although covering and steaming are not required, they can noticeably alter the texture and look of the finished product creating a more chewy restaurant-style rustic loaf.

Lentil Barley Leek Soup

With my sourdough starters well under way, I figured it was time to whip up some soul-cradling soup.  This hearty and robust soup will fill you and your heart up with joy on a cold Autumn evening.

Lentil Leek Barley Soup

1 cup French Lentils

1 cup Pearl Barley

2 Leeks

1/2 Yellow Onion

2 Carrots

2 Stalks Celery

8 Cups Vegetable Broth

1 Tablespoon Olive Oil

1 Bay Leaf

Salt and Pepper (to taste)

Begin by thoroughly rinsing barley and lentils and set aside.  Finely chop leeks, onions, carrots and celery and set aside. In a stock pot add oil and heat on medium heat then add all chopped vegetables.  Cook for about 5 minutes then add lentil and barley.  Give it a good stir and then add all vegetable broth and bay leaf.  Reduce heat to simmer, cover and cook for about 40 minutes or until barley and lentils are tender.  If you like a more "brothy" soup, feel free to add more stock depending on your preference.  Lastly remove bay leaf and add salt and pepper to suit your taste.  Serve immediately with crusty bread and garnish with fresh parsley.  Refrigerate any unused portion in a tightly sealed glass jar after allowing it to cool to room temperature.

Autumn Harvest Veggie Medley

1 sixteen ounce can Kidney Beans

1/2 Red Onion

2 Carrots

2 Stocks Celery

1 cup fresh or frozen Sweet Corn

1 cup fresh or frozen Edamame Peas

Dressing

2 Tablespoons fresh Curly Parsley

2 Tablespoons fresh Cilantro

3 Garlic Cloves

1 Tablespoon Balsamic Vinegar

2 Tablespoons White Wine Vinegar

Juice of 1 Lemon

8 Cherry Tomatoes

1/2 cup Vegetable Oil

Generous amount of Salt and Pepper

1 Tablespoon Sugar, Agave or Honey* (*if you eat honey, I do)

Begin by finely dicing onion, carrot and celery and add to a large glass bowl.  Drain and rinse kidney beans, add to bowl.  Now add corn and edamame to mixture (if using frozen, okay to add while still frozen).  Set aside.

To make dressing add all dressing ingredients to food processor, except the oil.  Blend in food processor until fully pureed.  Now, while food processor is running, slowly drizzle in vegetable oil and puree until emulsified.  It is okay is the dressing seems runny.

Finally pour all dressing onto vegetable mixture.  Stir gently so all veggies are coated thoroughly.  Now let medley sit on counter covered for at least one hour. Serve or refrigerate until ready to eat.

Fresh Falafel Balls

1 cup prepared chickpeas*

1 medium yellow onion

2 cloves fresh garlic

2 tablespoons fresh curly parsley

2 tablespoons fresh cilantro

1 teaspoon Sea Salt

1 teaspoon black pepper

1 teaspoon coriander

1 teaspoon cumin

2-3 tablespoons flour

Olive oil for frying

Start this recipe a day ahead by soaking dried chickpeas for 24 hours in cold water.  

Blend all ingredients (except flour) in food processor until a paste forms.  Add flour and pulse once more till combined.  Refrigerate for about 1 hour.  Remove mixture and scoop heaping teaspoon size balls (roll to form).  Fry in batches of shallow olive oil until crisp.  Remove, sprinkle with a dash of sea salt and allow to cool on parchment paper for about 5 minutes before serving.  

Serve with creamy hummus, arbol chili sauce and any other toppings of choice such as fresh cucumber and tomatoes.

Creamy Hummus

2 cups prepared chickpeas (used dried chickpeas, soaked for 24 hours, then cooked in 6 cups water and a pinch of baking soda, allowed to cool and removed individual pea skins by hand.)

1/2 cup Tahini (100% pure sesame seeds, no additives)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

2 cloves fresh Garlic

Juice of 1 lemon

1 teaspoon ground Cumin

Begin by soaking dried chickpeas for 24 hours.  Rinse and add to a large pot and cover with six cups of cold water and a scant dash of baking soda.  Cook for 60 minutes or until tender and skins pop off easily when you pinch peas between two fingers.  Working carefully, remove all skins from peas by hand.  Place peas, garlic, salt, pepper, cumin and lemon in food processor and blend until fully combined.  Lastly add Tahini and continue to blend until creamy and fluffy.  Be sure to scrape down sides of blender so all ingredients are incorporated.  Serve fresh hummus immediately or refrigerate unused portion in tightly sealed glass for up to one week.  Garnish with olive oil, if desired, and serve with fresh pita chips and vegetables.

Quinoa "Turkey" Stuffing

3 small zucchinis

6 carrots

1 bunch celery

1 yellow onion

1 clove garlic

1 bunch curly parsley

2 Tablespoons olive oil

2 cups white quinoa (rinsed well)

3 "chicken" flavored buillion cubes

1 can "supeme turkey gravy" powder 

http://massel.com/products/gravies

6 cups Water

Sea salt and black pepper (to taste)

Begin by prepping carrots and celery by cleaning thoroughly and chopping into bite sized chunks, set aside.  Peel and finely mince onion and garlic, set aside.

Clean and chop parsley, set aside.  Rinse quinoa thoroughly in a fine mesh strainer, set aside.

In a large pot (stainless steel if possible) heat oil on medium heat.  Add carrots, celery and onion.  Saute for about 5 minutes, stirring occasionally.  Add zucchuni and garlic and continue stirring to incorporate.  Now add all seasonings, bouillion cubes and rinsed quinoa.  Add water 1 cup at a time and continue stirring to bring to a gentle boil.  Turn burner down to lowest heat, cover and cook for 15 minutes.  Remove from heat, add chopped parsely, stir once more, cover and allow to sit for another 10 minutes.  Now stir once more and taste test for seasoning level.  Scoop out mixture into a lightly oiled casserole dish. Serve immediately or refrigerate and reheat in a 350 degree F oven in a covered casserole dish.

Southern Style Smoky Greens

1 bunch Collard Greens

1 bunch Kale (any variety)

1 Tablespoon olive oil

1 yellow Onion

2 medium Carrots

2 stalks Celery

8 cups Vegetable Broth

2 Tablespoons Brown Sugar

4 teaspoons White Wine Vinegar

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1 teaspoon Liquid Smoke

1 cup cooked Hominy (optional)

Thoroughly wash Collards and Kale and remove leaves from thick woody stems.  Rough chop leaves into large bite size peices.  Set aside.  Dice onion, celery and carrots into 1/8 inch chunks.  Set aside.  Place a large stock pot over medium low heat and add oil.  Add carrots, celery and onion and saute until translucent, stirring occasionally so it does not burn.  

Add greens, vinegar, liquid smoke, salt and pepper and stir to combine.  Add hominy (if using) and add broth slowly.   Give it another stir.  Turn heat to lowest setting and allow to cook covered for 2 to 6 hours, stirring occasionally.  Taste test for seasoning level.  If you prefer your greens sweeter, add another pinch of brown sugar.  Serve immediately and refrigerate unused portion in a tightly closed glass vessel.  Enjoy within 5 days of preparation or freeze unused portion for up to 3 months.

Mango Salsa

2 ripe mangos

1/2 small red onion

1 serrano pepper (stem, ribs, seeds removed)

1/2 bunch cilantro leaves

Juice of 1 large lime

Salt & Pepper (to taste)

Wash mango, remove skin and chop flesh into bite sized cubes.  Place in a glass bowl.  Finely dice red onion and chop cleaned cilantro.  Add seasonings and lime juice.   Toss to combine and cover.  Allow to sit and let the flavors marry.  Serve immediately or refrigerate until ready to serve.  Yum!

Chef note: for a hearty variation on this classic, add a can of well rinsed organic black beans.  Pairs well with Pumpkin Wheat Beer by Shock Top.

Mom's Bread Stuffing - Veganized!

Today is my 36th birthday.  I woke up with a craving for my Mom's Thanksgiving Bread Stuffing.  Since I had the ingredients on hand for a vegan version, I decided to whip up a batch.  This is very easy to make and would make a great side dish to all of your meals any day of the week!

Mom's Bread Stuffing - Veganized

8 pieces white bread or potato bread

1/2 sweet yellow onion

3 stocks celery

2 medium carrots

1 small apple (Fuji or Granny Smith)

1/2 bunch fresh curly parsley (finely chopped)

1 cup+ vegetable broth

1/2 cup+ Earth Balance 

1 teaspoon Canola Oil

Pinch of fresh thyme

Pinch of dried sage

Salt & Pepper to taste

Preheat oven to 250 degrees F.  Stack up and slice bread into 3/4 inch cubes.  Spread cubes out on dry baking sheet and place in oven for about 10 minutes until bread is crunchy but not burnt.  Remove and set aside and turn up oven to 375 degrees F.  

Rough chop onion, celery, carrot and onion and throw all in food processor.  Pulse veggies until finely diced.  Add canola oil and vegan butter into large sauté pan.  Cook until tender and then add salt, pepper, thyme, sage and finely chopped parsley.  Cook a few more minutes and then remove from heat.  

Add vegetable broth to mixture and put in a large bowl with all the bread cubes.  Toss until bread is moist but do NOT over mix.  Taste test for salt level and add more if needed.  

Prepare small casserole dish by greasing with more vegan butter.  Gently add mixture to prepared dish careful not to mash it down.  The secret to great bread stuffing is to achieve that light, airy, fluffy texture reminiscent of a soufflé.  Dot top of stuffing with more dots of vegan butter (about a tablespoon total).  Place dish in oven for 20-25 minutes or until all sides are golden brown.  Serve immediately and store any unused portion in an airtight container in your fridge.  Bon Appetit!

Caramelized Button Mushrooms

My husband never liked mushrooms until he tried my killer Caramelized Button Mushrooms.  This super easy recipe takes a while to make but is so worth it.  With just a few simple ingredients you can easily transform an ordinary White Button Mushroom into something divine and even magical.  Serve this atop a steaming pile of mashed potatoes, on a vegan burger or paired with your favorite marinara sauce laden pasta.

Caramelized Button Mushrooms

24 Ounces White Button Mushrooms (about 3 cups)

1/4 Cup Olive Oil

Splash of Red Wine (or Balsamic Vinegar)

Sea Salt

Black Pepper

Curly Parsley (for garnish)

Begin by washing your mushrooms to remove any debris from surface and stem.  Some folk say to never "wash" mushrooms but rather "wipe" them with a damp paper towel because they will absorb the water.  While I can see the virtue here for some applications, I like to thoroughly rinse mine.  The slow carmalization is sure to remove any water that may have seeped into their delicate vitamin-packed flesh.

Once you have washed and dried your mushrooms, slice them thinly on a box grater, mandolin or the old-fashioned way, by hand.  Begin heating olive oil over medium heat in the largest saute pan you have (stainless steel works best).  Add all mushrooms and start cooking stirring every 5-10 minutes to ensure even browning.  Keep cooking over low heat stirring occasionally.  You will cook them for anywhere from 40-60 minutes drpending on your stove and pan size.  Once the mushrooms have caramelized (shrunk to a 1/4 of their original size, browned to a perfect golden, almost crisp, state) add salt, pepper and a splash of red wine.  Wine will evaporate almost immediately.  Cook for a few more minutes and remove from heat.  Taste teste for seasoning level.  Serve immediately and refrigerate any unused portion (though I highly doubt you will have any leftovers).  Garnish with finely chopped curly or flat leaf parsley.  Yum! 

Coconut Bacon Bits Take 2

I decided to make another batch of Coconut Bacon Bits and experiment with adding more depth of flavor.  I have a feeling I will be making these a lot from now on as they are so versatile!  

The recipe is as follows:

Coconut Bacon Bits Take 2

2 cups thick flaked unsweetened coconut

1 Tablespoon liquid hickory smoke

1 Tablespoon molasses

1 Tablespoon soy sauce

1 teaspoon sugar

1 teaspoon sea salt

1 teaspoon crushed black pepper

Toss all ingredients except coconut flakes in a large bowl and stir well to combine.  Add coconut flakes an d toss to coat evenly.  Allow to sit and marinate for about 10 minutes.  Spread out coconut into one even layer on cookie sheet (put parchment paper under it if you have it for easy clean up).  Bake at 325 degrees F for 10 minutes or until golden brown.  Watch carefully as it will go dark quickly!  Allow to cool completely before serving for a true crackly crunch.  

Rosemary Garlic Pita Chips

This recipe can be as easy or as complicated as you like depending on how much time you have to prepare these.  By this I mean you can whip them up in a flash using store bought pita pockets (white or wheat) or take the long route (like I did) and make them from pita pockets you have made from scratch.

They are better than store bought pita chips because you can control your seasoning level and you know what it is them.

Rosemary Garlic Pita Chips

6-8 Pita Pockets (sliced into desired size)

Generous drizzle of Olive Oil (or preferred oil)

2 Sprigs Fresh Rosemary (stems removed)

2-4 Cloves Fresh Garlic (crushed)

Salt and Pepper To Taste

In a large bowl drizzle pita pieces with oil and sprinkle with garlic and spices.  Toss to ensure mixture is well coated.  I like to use my hands to do this as it is the best kitchen tool I have.  Distribute pita into one even layer on a cookie sheet (use parchment paper for easy clean up) and bake for 15-20 minutes or until golden brown and crisp all throughout.  Serve warm or allow to cool and store in airtight container for up to 5 days.  Pairs well with hummus and red wine.

Chef note:  If you want to be adventurous and have the time try making your own pita pockets using the following recipe:

http://chefindisguise.com/2012/10/03/pita-bread-recipe-how-to-make-pita-pockets/

To keep the recipe vegan, for my purposes, I substituted the honey with raw blue agave syrup and used powdered soy milk in place of the powdered milk.  I also use this recipe to make English Muffins.  It is so versatile.  Enjoy!!

Coconut Bacon Bits

2 cups thick flaked unsweetened coconut

1 Tablespoon liquid hickory smoke

1 teaspoon sugar

1 teaspoon sea salt

1 teaspoon crushed black pepper

Toss coconut flakes in a large bowl with liquid smoke and then sprinkle on dry seasonings.  Spread out coconut into one even layer on cookie sheet (put parchment paper under it if you have it for easy clean up).  Bake at 325 degrees F for 10 minutes or until golden brown.  Watch carefully as it will go dark quickly!  Allow to cool completely before serving for a true crackly crunch.  

Store in pantry in air tight container for up to 3 days.  Pairs beautifully with tofu scramble, salads and sandwiches.  Superb!  Now go make some!

Coconut Bacon Bits

Chumbutt Pizza Topper

I didn't need to put an entire 1/3 cup of canola oil in my pizza toppings.  But I did.  I didn't need to consume nearly an entire pizza in one sitting.  But I did.  I didn't know this mornings' batch of roasted vegetables was going to be one of the best things I ever ate.  But it was.  Follow this recipe next time you are craving a truly decadent vegan pizza.  I guarantee you won't miss the cheese.  Did I really just say that?!  Me?  Miss Hardcore Cheese-Lover who in my former life would have put at least a pound of cheese on this bad boy.  Yep.  I did.  Consider me converted.

This recipe is only for the vegetable pizza topper.  The other components of the dish, crust, pesto and red sauce were all homemade and things I like to keep on hand at all times.  I crave Italian food.  Constantly.  I have made some notes to indicate the other components of the dish so use your imagination when making your own.  In all honesty, I'm pretty sure you could put this pizza topper on a piece of cardboard and it would probably still be tasty.  It's that good.  Give it a go.  Share your adventures with me.

Chumbutt Pizza Topper

1 Eggplant (peeled and cubed)

1 Red Bell Pepper (roughly chopped)

1/2 Bunch Green Onions (roughly diced)
1/2 Bunch of Kale (finely chopped, use food processor or use pure kale pulp from juicing)
2 Cloves Garlic (minced)
1/3 Cup Canola Oil or Olive Oil
1/4 Cup Aged Balsamic Vinegar
Salt and Pepper to taste

Thin Crust (made my own but any crust will do)
Pesto (made my own in my food processor with basil, garlic, cashews and lemon)
Red Sauce (made my own with tomato paste base, red wine, herbs and spices)
Red Pepper Flakes (garnish)
Curly Parsley (garnish)

This is the easiest pizza topper ever.  All you need is a casserole dish, the above ingredients and an hour of time.  Add all ingredients to casserole dish and toss to combine.  Roast at 400 F degrees for about 45 minutes, tossing every 15 minutes to ensure even browning.  Allow toppings to cool slightly and scoop them up with your favorite crust and sauce.  Or just grab a fork and start eating straight from the dish.  Delish!

Chef note:  the pizza dough pictured here is made using Chef Mario Batali's wonderful recipe that can be found here:

http://www.foodnetwork.com/recipes/mario-batali/pizza-dough-recipe/index.html

Chumbutt Pizza Deconstructed

Close up of the Chumbutt Pizza Topper - "Ah"-Mazing

Chumbutt Pizza Topper - before being roasted, so colorful, so flavorful, so luscious...

Chumbutt Pizza Toppings - after being roasted, you can see they shrunk considerably and browned beautifully