Ingredient List:
1 tbsp olive oil
1 white onion minced
1 14 oz can of italian diced tomatoes
1 vine ripened tomato
3 sprigs of fresh oregano
1 tsp sea salt
Method:
Heat medium skillet over medium and add oil
Brown onion
Add diced tomatoes and ripe tomato
Add oregano
Bring to a boil, reduce and simmer 20 minutes
Pour in to a blender, combine (be very careful it will be very hot!)
Enjoy!
Ingredient List:
1 3/4 C flour
1 package of pizza dough yeast
1 tsp sea salt
3 tsp sugar
3 tbsp olive oil
3/4 C water
Method:
Combine all dry ingredients until thoroughly combined
Add oilve oil and water
Mix in a stand mixer for 4 minutes or knead by hand
Flour a surface and roll out
Use immediately or freeze
Ejnoy!
Ingredient List:
I batch of pizza dough (Click here for recipe)
1 batch homemade pizza sauce (click here for recipe) or store-bought pizza sauce
1 green zuchhini sliced thinly
1 yellow pepper sliced thinly
1-2 leaves of kale de-stemmed and ripped into small pieces
1 jalapeno de-veined and seeded, sliced thinly
10 banana peppers sliced thinly
Any other veggies you have in your fridge, mushrooms would be great!
10 slices of provolone or colby-jack cheese
Red pepper flakes
Sea salt
Dried Basil
Olive oil
Method:
Grease a large skillet
Pre-heat oven to 475
Spread the dough in the skillet evenly making the sides higher
Spoon the sauce into the pizza
Place 5 pieces of cheese evenly around the pizza
Top with veggies and sprinkle with salt
Place the other 5 pieces of cheese on top of the veggies
Sprinke with red pepper flakes
Brush the crust with olive oil and sprinke with sea salt and dried basil (optional)
Bake for 15 minutes, check on it, if needed bake an additional 3 minutes or so. The crust should be browned.
Be careful when removing from oven, it will be very hot!
Enjoy!!
Cioppino
Ingredient List:
2 tbsp unsalted butter, room temperature
2 carrots chopped into matchsticks size pieces
1 stalk celery, finely chopped
2 garlic cloves minced
1 large shallot minced (1 tbsp reserved for bread)
3 sprigs rosemary
1 tsp dried thyme
1 can whole peeled tomatoes (14.5 oz)
8 ounces clam juice
1 C vegetable stock (or 1 C water and 1 tsp better than bullion)
1 lb fresh mussels
1 lb cod or any white fish cut into small pieces
1 baguette cut into 1/2 diagonal pieces
Sea Salt
Method:
Turn broiler on high
In a large skillet (oven-safe) over medium heat melt 1 tbsp butter and add carrots, garlic, celery, garlic and shallots
Cook until shallots are browned about 5 minutes
Add rosemary, thyme and tomatoes
Reduce heat to low and simmer for an additional 5 minutes
Season with sea salt (around 1 tsp)
Add clam juice, stock and mussels
Cover and cook 5 minutes
While steaming mussels spread the other 1 tbsp of butter over each piece of baguette, sprinkle with sea salt, reserved shallots and additional rosemary
Add fish and bring to a simmer
Place bread on top of Cioppini
Remove skillet from cooktop and place under the broiler
Broil until the butter is melted and bread is browned (about 2-3 minutes)
Remove from oven and serve
Enjoy!
Dragonfruit-Pomegranate Cheesecake Tarts
Ingredient List:
2 8 oz bricks of cream cheese at room temperature
1 can sweetened condensed milk
4 Tbsp heavy whipping cream
1 tsp vanilla extract
1 tsp almond extract
1 box shortbread tart cups ( I bought tart cups for this dessert, alternatively you could make a graham cracker crust and use a lined mini muffin tin, see my previous blog post https://kaceytess.com/2013/07/25/no-bake-raspberry-cheesecake/ )
Toppings:
1/2 dragon fruit
Blueberries
Pomegranate seeds
Sliced almonds
Method:
Place shortbread cups on a baking sheet
With an electric mixer blend cream cheese until soft and whipped (about 2-3 minutes)
Add sweetened condensed milk and continue mixing
Add whipping cream and mix until thoroughly combined and creamy (about 2 minutes)
Add vanilla and almond and mix until just combined
Scoop cheesecake mix into a ziplock bag, cut a corner out and squeeze mixture into shortbread cups
In a different ziplock bag spoon 1/2 dragon fruit into bag and squeeze until soft, cut a corner out of the bag and squeeze a dime size amount on to each tart
Top with blueberries, pomegranate and almond slices
Cover baking sheet with plastic wrap and refrigerate for at least 3 hours
You can also freeze these tarts and let defrost in the fridge the night before you are ready to use
Enjoy!
Visit http://sociallyshoppable.com/style/style-inspired-recipe-navy-gingham-menswear-inspired-coconut-daiquiri/ for this recipe!
What you’ll need:
1 head of cauliflower grated or pulsed in the food processor until it’s the consistency of couscous rice
1 egg (or egg substitute)
2 C mozzarella grated and divided
2 tbsp Parmesan cheese grated
2 tbsp Italian seasoning
1 tsp sea salt divided
1 tsp garlic powder
What you’ll do:
Pre-heat oven to 400
Place cauliflower in a large saucepan and cover with water, bring to a boil and steam until tender about 5 minutes. Alternatively cook cauliflower for 2 minutes in the microwave in a microwave safe dish
Let cool
Drain excess water by squeezing the cauliflower in cheesecloth or a dish towel, remove as much water as you possibly can
Combine drained cauliflower, egg and 1 C mozerella, Italian seasoning, garlic and 1/2 tsp salt
Line a loaf pan with parchment paper and grease
Spoon cauliflower mixture into the loaf pan and press down firmly
Bake for 35-40 minutes or until golden brown
Remove from oven, and loaf pan by flipping the breadsticks over on a baking sheet then top with remaining mozerella and Parmesan cheese. Sprinkle with remaining salt
Bake for an additional 10 minutes or until cheese is bubbling
Remove from oven, cut into strips
I served mine with tomatillo ranch dressing
Enjoy!!
What you’ll need:
1 Tbsp oil
1 lb of mushrooms sliced assorted
I bunch of green onions sliced thinly (light green parts only)
1 Tsp of ginger paste or fresh ginger
1 Tsp sea salt
1 Tsp garlic powder
2 Tsp soy sauce
1 package of yaki-soba noodles (you can find these in the refrigerated section by the salad)
1 lime (juice)
1 avocado
4 soft boiled eggs (place eggs in cold water, bring to a boil, boil for 3 minutes, place in an ice bath)
What you’ll do:
Heat oil over medium in a wok or large skillet
Add mushrooms and cook for 2-3 minutes
Add onions, ginger, salt, garlic and soy sauce
Seperate yaki soba noodles by placing them in a collander and running them under hot water
Add noodles and season packets that come with them to mushrooms
Cook an additional 4-5 minutes
Add lime juice and taste, add salt if needed
Serve with soft boiled egg
Enjoy!!
What you’ll need:
1 Taro root peeled and sliced thinly
Olive oil
Sea Salt
Black pepper
Cayenne pepper
What you’ll do:
Pre-heat the oven to 400
Grease a baking sheet (with olive oil or spray)
Place the taro rounds close together but not touching on the baking sheet
Brush or spray olive oil evenly over rounds
Bake for 10-15 minutes until browned and curling at the edges
Remove from oven and place on a paper towl lined plate
Sprinkle with salt, pepper and cayenne
Serve with salsa, hummus or alone
Enjoy!!
What you’ll need:
6-8 zucchini (depending on what size they are)
2 eggs
1 C parmesan cheese shredded
1 C mozerella cheese
1 container pasta sauce (I use mushroom)
2 links vegan sausage
Sea salt
Black pepper
What you’ll do:
Pre-heat oven to 350
Spiralize zucchini, if you don’t have a spiralizer chopp into thin threds
Place on a cookie sheet and sprinkle with salt to sweat out moisture
After 20 minutes squeeze all excess moisture out of zucchini
Mix zucchini with eggs and cheese
add salt and pepper
Place in the bottom of a 9×13 glass baking dish and cover with foil
Bake for 20 minutes
In a large skillet brown vegan sausage and add pasta sauce
Remove pasta from oven after 20 minutes and pour pasta sauce on top
Sprinkle top with mozerella cheese if wanted
Place back in oven for an additional 20 minutes or until heated through
Remove foil and cook an additional 5 minutes
Remove from oven
Enjoy!!
Kacey Tess 