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VITAMINJ's Photo VITAMINJ SparkPoints: (10,273)
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5/30/09 2:12 P

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Here are some photos of a great vegan pizza I made a little while back: www.flickr.com/photos/jmhowell/sets/
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157617320480230/


The photos are self-explanatory. Here is the recipe for the crust.

Ingredients:

2 cup unbleached all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
12 ounces beer (a dark, rich beer gives better flavor)

Directions:

Preheat oven to 400.

Combine all ingredients. The dough does not need to rise, but will be wet and sticky. Press into oiled cookie sheet (12 x 18 or slightly smaller works well). If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.

One pizza trick is to sprinkle or rub cornmeal under the crust as you work it. This helps keep it from sticking, especially if you use a pizza stone.

I made the sauce, but you could use a canned sauce. You can use any toppings you like. If you pile the veggies high, you won't be disappointed! Bake 20-25 minutes or until dough is browning & crisp around edges.

emoticon

Edited by: VITAMINJ at: 5/30/2009 (14:13)
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CALENSARIEL's Photo CALENSARIEL SparkPoints: (34,059)
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5/4/09 10:50 A

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I'm a veggie person, too. Ever try veggie pizza? We don't have a recipe, but we just throw a little pizza or enchilada sauce on the pizza crust and smother it with veggies and low-fat mozzarella. It's great.

But I do agree about the plastic. There's a lot of information surfacing now about the plastic "bleeding" into the food. I finally just started using a set of pyrex that belonged to my mil. Yeah, you gotta wash it, but it save money and peace of mind in the long run. Years ago I wanted to write a book about people getting cancer and have the culprit be the teflon that was flaking off their pans. Seems I was ahead of my time!

"...not all those who wander are lost..." JRR Tolkien


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NGM1692's Photo NGM1692 Posts: 178
5/1/09 8:40 A

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why do you have to eat veggies plain?

what about a crustless veggie quiche? it's pretty simple.

-put veggies in a pie plate, i've used (frozen) broccoli, chopped baby spinach, mushrooms, onions, etc. you want the veggies to be piled up over the lip of the pan (it'll shrink down some).
-put about 2 cups grated cheese (i usually use sargento reduced fat mozzarella) over the vegs. more or less, depending on how cheesy you like things.
-pour about 1 pint container of egg beaters or 6-8 beaten eggs (it'll depend on how many veggies you've used, i would dump the whole container in and put tin foil under the pan for any overflow), but you don't need to see the eggs, they puff up as the veggies shrink down.
-bake in 350 for about 45-1hour until the top is a golden brown.

i confess, i haven't made this in a while, so i'm not exactly sure of the stats, but i have done similar recipes (this is just the easiest) and it's not to bad.


nora


"...if i lost my keys, i'd want to find them. i haven't lost 63 pounds, i've *removed* them" (BFL)


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DEEANN8's Photo DEEANN8 Posts: 5,122
4/30/09 9:40 A

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Ditto what Beastlet said :)

but Joey, you can come cook for me anytime :) emoticon

Dee

"All things can be done for the one who believes." Mark 9:23

“Even if you are on the right track, you’ll get run over if you just sit there.” --Will Rogers
BEASTLET's Photo BEASTLET SparkPoints: (0)
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4/30/09 1:12 A

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Oh my gosh Joey -- that's way too much cooking for me! When I first decided to lose weight I resolved to cook and make all healthy stuff. After a few dishes, I realized that part of the reason I don't cook is that I suck so badly at it.

I don't like Indian spices, but I do have to admit that the chick pea crust sounds way yummy with perhaps something other than cumin. However, it is totally beyond my meager cooking skills.

That's why I loved these microwavable bags. Just chuck some fresh veggies in, cook for 4 minutes and they come out perfect! A cooking method that is beastlet-proof. I just need to figure out some spices and flavorings to toss in there and shake around to give them more flavor. I'm going to look for the butter pellets and get some fresh garlic powder. I like dill, maybe some dill and butter with carrots?

~beastlet~


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ECOMUFFIN's Photo ECOMUFFIN Posts: 2,028
4/29/09 9:11 P

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Thanks for the recipe, Joey! That sounds delicious!
emoticon

~Alicia
“When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life.” -John Lennon


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VITAMINJ's Photo VITAMINJ SparkPoints: (10,273)
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4/29/09 9:02 P

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Here it is:
Curried Vegetable Pie with Chickpea Crust
from The Garden of Vegan by Sarah Kramer and Tanya Barnard

Information is given to make with or without crust. The recipe calls for peanut butter, but the nutritional counts I give are with 2 tablespoons PB2 peanut butter powder, prepared with water.

Nutritional information with crust:
6 servings
367 kcal
16.9 g fat
3.6 g saturated fat
0 mg cholesterol
1223 mg sodium
45.7 g carbohydrate
6.7 g fiber
8.9 g protein
59 mg calcium

Nutritional information without crust:
6 servings
131 kcal
5.7 g fat
0.8 g saturated fat
0 mg cholesterol
755 mg sodium
17.3 g carbohydrate
5 g fiber
4.7 g protein
48 mg calcium

Crust ingredients:
˝ cup canned chickpeas
˝ cup flour
1 teaspoon salt
˝ teaspoon cumin
1/3 cup no-trans fat vegetable shortening or margarine
3 tablespoons water

Filling ingredients:
2 medium carrots, chopped
1 small onion, chopped
2 stalks celery, chopped
1 large bell pepper, chopped, any color
2 tablespoons olive oil
2 cups cauliflower, chopped
1 cup frozen peas
˝ cup canned chickpeas
2 cloves garlic, minced
2-3 teaspoons curry powder
2 small tomatoes, chopped
˝ cup vegetable stock
1 ˝ teaspoons salt
˝ teaspoon black pepper
2 tablespoons PB2 peanut butter powder, prepared, OR 2 tablespoons peanut butter

Preheat oven to 375 degrees F (if making with crust).

Crust: In a blender or food processor, puree the chickpeas and set aside. In a large bowl, sift together the flour, salt, and cumin. Add the chickpeas, shortening, and water. Mix together until a dough forms. Knead the dough on a lightly floured surface for 3-5 minutes. Cut the dough into two pieces. Roll out both pieces to fit an 8-inch pie plate. Place one on the bottom of a pie plate and reserve the other for the top. After adding filling, below, lay reserved crust dough on top. Press edges and cut vents in top. Bake for 30-45 minutes or until golden brown.

Filling (we usually just make the filling, delicious on its own and much easier than the pie): In a large saucepan on medium heat, sauté the carrots, onion, celery, and pepper in oil until onions are translucent. Add the cauliflower, peas, chickpeas, garlic, and curry. Stir and cook for 5 minutes. Add the tomatoes, stock, salt, and pepper. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Remove from heat and stir in peanut butter.

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PS Once you've made this, you will see that you can put all kinds of different veggies in here. Some veggies, like broccoli, that don't hold up to a lot of cooking, can be added nearer to the end of the cooking time.

Edited by: VITAMINJ at: 4/29/2009 (21:04)
All the freaky people make the beauty in the world.


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VITAMINJ's Photo VITAMINJ SparkPoints: (10,273)
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4/29/09 9:01 P

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I would look for some non-salt seasoning options. Mrs. Dash makes a variety of salt-free seasonings that might be good for that. I remember also that someone makes some butter flavor sprinkles that have no reportable calories. I stopped using them years ago because of the artificial ingredients, but if they help you eat your veggies, they are probably fine.

While I wouldn't make a daily habit out of it, drizzling your veggies with a scant quantity of dark toasted sesame oil will add loads of flavor. Only add after cooking; never cook with sesame oil.

In the ethnic foods department, there are many sauces and flavorings that might be worth a try. Read your labels carefully for fat and salt. There is a brand of Indian curry sauces called Patak's. They come in jars with purple labels. They make short work of wonderful Indian flavors.

With a lot of sauces, a little can go a long way. Add less than you think you need, and mix well. You might be surprised how little added sauce you can get away with.

Somewhere around here I have a recipe for curried vegetable pie with a chickpea crust. You can just make the filling, which is tons of wonderful veggies in a spicy peanut sauce. They are divine. If you use PB2 instead of peanut butter, you cut the calories significantly.

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ECOMUFFIN's Photo ECOMUFFIN Posts: 2,028
4/29/09 6:00 P

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Since I don't cook much either, these are the main ways I cook veggies:
Roast- toss veggies in a little olive oil with crushed garlic (buy it by the jar at Trader Joe's) and salt and pepper. Layer veggies on pan and cook in oven at 425 degrees until desired "doneness", turning veggies every few minutes. When I cook broccoli this way, it takes about 5-7 minutes in the oven.

Stir-fry- Heat about a tbsp of canola oil over medium high heat, toss in chopped veggies and saute until just about done, then add 1/4 cup water mixed with sri-racha, Braggs, and TJ's black pepper sauce. Or try 2 Tbsp peanut butter, water, sri-racha, and Braggs. Or try Trader Joe's Thai Red Curry sauce. For a complete meal, add edamame, cubed tofu, or Lightlife fake chicken strips to your veggies and serve over brown rice or whole wheat pasta.

Steam- Steam your favorite veggies then toss with marinara sauce and whole wheat pasta. One of our favorite quick dinners is steamed broccoli tossed with ww pasta, marinara, and meatless meatballs.

~Alicia
“When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life.” -John Lennon


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ECOMUFFIN's Photo ECOMUFFIN Posts: 2,028
4/29/09 5:42 P

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Are the steaming bags made from plastic? If they are, I would avoid using them. There is just too much doubt about the safety of cooking with plastic. I even take the "microwave-in-the-bag" veggies from Trader Joe's out of the bag to steam.


~Alicia
“When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life.” -John Lennon


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BEASTLET's Photo BEASTLET SparkPoints: (0)
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4/29/09 2:48 P

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Does anyone use these for cooking vegetables? And if you do, do you have any recipes you could share for making veggies tastier?

I do not like plain veggies. I can totally chow down an entire steamfresh package of veggies, that have some sort of seasoning on them. But plain veggies just don't do it for me. I just steamed a bag of broccoli, carrots and cauliflower and cooking-wise they came out perfect (a minor miracle for me since I can ruin boiling water). However I couldn't force myself to finish them and wound up throwing about half out. :(

I'm sure some butter and garlic would have made them yummier, but I'd like to try something lower fat. Olive oil? Any particular spices?

Thanks from beastlet, the kitchen disaster

~beastlet~


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