BBQ Veggie Pizza

These next two weeks are a bit crazy for me. It's finals time, so that means cooking is being pushed to the side. I did go to the market on Saturday, and I have been cooking and will be cooking... just probably not posting. And now I'm off to the library again! Here's a recipe that I've been holding on to for a couple of weeks. See you soon :)

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When ate this for dinner along with a Citrus-Parsley Cucumber and Tomato Salad, and I even joked at dinner about how it's a 'multi-cultural meal' :: BBQ sauce (American), pizza (Italian), Greek-style salad, Lavosh bread as the crust (Middle Eastern).

Al Habashi Mart is a Middle Eastern grocery and they sell delicious, locally baked breads. For the crust, I used their lavosh bread: it's a large, round flat bread about a foot and a half in diameter. Perfect size for a medium to large pizza crust! If you don't have that, any pizza crust will do. I'm sure a homemade one is best... although I have never attempted to make one myself :)

The deliciousness of this pizza will depend entirely on the sauce you use. I used a Kansas City  hometown legend: Gate's. Kansas City is really known nationally for it's delicious BBQ, and while I don't partake in the meat very often I can still enjoy the sauce. It's made locally and even when you buy it at the store the ingredients list isn't too long or scary (only a preservative to be worried about). Gate's original sauce is tangy from vinegar and slightly spicy. Go your favorite BBQ sauce route - tangy, spicy, sweet, smoky - but just make sure it's a delicious sauce on it's own, because it really is the star of this pizza.

BBQ Veggie Pizza

• 1 medium to large pizza crust or flatbread
• 1/2 cup barbeque sauce
• 1 head of broccoli
• 1 carrot
• 5-6 mushrooms
• 1-1 1/2 cups meltable cheese or cheeze (we used cheddar)

Preheat the oven to 350°, or whatever temperature the oven needs to be to cook your pizza crust. Prepare the pizza crust, if needed.

Cut the head of broccoli into small florets. Halve the carrot and cut into thin rounds. Place in a medium pot along with a couple tablespoons of water. Heat over medium heat and steam just until the broccoli is bright green and the carrots are a little less crunchy. Drain and arrange on a plate in a single layer. Let sit for about ten minutes to let most of the steam come off.

Spread the sauce over the pizza crust out to the edges. Thinly slice the mushrooms and arrange, along with the broccoli and carrots. Top with the cheese. Bake in the oven for anywhere from 10-20 minutes, until your pizza crust is done and the cheese has melted.

An unconventional pizza

Pineappleberry Salad Smoothie

I haven't posted a delicious smoothie recipe in a while! During the winter I got out of the smoothie habit, usually opting for hot oatmeal or quinoa porridge - or last night's dinner leftovers - for breakfast. We've had a little bit of spring weather here in Kansas City, but so far it's mostly dreary and rainy and very cold - we even had snow a few days ago. But, I've been drinking a lot of smoothies lately. I have a wisdom tooth that is bothering me, and until it comes out I can't chew very well, so instead of eating a salad I've decided to make them into smoothies. This way I can still get all my nutrients and I can still be full with the minimum amount of chewing! Kinda sad, actually... LOL.

You may think that carrots, cashews and a mushroom are odd in a smoothie, but they are really good. The carrots are slightly sweet, the cashews add protein and thickness, and the mushroom has practically no flavor at all (but it does have nutrition). If you'd prefer a sweeter smoothie, add honey or agave nectar. I used coconut milk, but feel free to use your favorite liquid. Also, leave the skin and seeds of the apple - they both have valuable nutrients (and you will not be poisoned by eating a couple of apple seeds!) I just cut an apple right down the middle and tightly wrap the other half for another time.

I never post pictures of my smoothies because they are always a deep green color due to the Amazing Grass Berry Flavor Drink Powder I put in every smoothie. It's an extra shot of nutrients, antioxidants and probiotics that adds to the wonderful wholesomeness the smoothie has already. It's totally optional but I highly recommend it - it doesn't change the taste very much at all.

Pineappleberry Salad Smoothie

• 1 tablespoon raw cashews
• 1 small to medium carrot, roughly chopped
• 2 strawberries, fresh or frozen
• 1/2 an apple with skin and seeds, roughly chopped
• 3 one-inch chunks pineapple, fresh or frozen
• 1 button mushroom
• good handful baby spinach leaves
• 1 tablespoon honey or agave nectar (optional)
• 1 scoop Amazing Grass Berry Flavor Drink Powder (optional)
• 1 1/4 cup vanilla coconut milk

Layer all ingredients in a blender in the order they are listed. Start blending at a slow speed and increase until you have a near-liquid consistency. You may have to stop the blender and stir a couple of times to ensure everything is being mixed. The smoothie is done when a whirlpool forms in the middle of the liquid.

Sweet Chili Noodles

I love making stir-fried noodles loaded with vegetables and covered in delicious, tasty sauce. I have experimented with many combinations of ingredients to make sauces that are sweet, spicy or salty, with different noodle shapes and various vegetables.

This dish is sweet and slightly spicy, loaded with delicate but filling vegetables. Even though this is an Asian-style dish, I used whole wheat spaghetti pasta - simply because that's what I had on hand. Udon, rice, egg or any other grain-noodle would work well.

I first came across sweet chili sauce as a topping for plain grilled tofu from the prepared foods area of Whole Foods Market. It tastes exactly how it is named: slightly spicy but mostly sweet with a bright red color and thick texture. I get it in a bottle at Whole Foods Market, and it will definitely be at any Asian food store or maybe even the supermarket (be sure to watch out for funky ingredients). I would love to one day make my own sweet chili sauce!

The leftovers for this, I imagine, would be delicious eaten cold. I don't know for sure though because we didn't have leftovers :)

Sweet Chili Noodles

• 12-14 ounces noodles
• 4 tablespoons Bragg Liquid Aminos (or soy sauce)
• 2 tablespoons toasted sesame oil
• 3/4 cup sweet chili sauce
• 1 tablespoon minced garlic
• 1/2 tablespoon minced fresh ginger
• 1 onion, thinly sliced
• 2 carrots, cut into matchsticks
• 4 cups shredded cabbage
• 6-8 ounces sliced mushrooms
• 1 cup peas
• 2 tablespoons balsamic vinegar
• 1 cup minced fresh parsley
• olive oil
• Sriracha hot sauce for garnish

Cook the noodles according to the package directions and drain.

Combine the liquid aminos, sesame oil, chili sauce, garlic and ginger in a small bowl with a tight-fitting lid and shake vigorously until well combined. Toss with the noodles in a large bowl and set aside.

Heat a couple of tablespoons of olive oil in a large pan over medium heat. Add the onion and carrots and cook for about five minutes or so. Add in the cabbage and balsamic vinegar, stir and cook for an additional 2-3 minutes, then add in the mushrooms and peas. Continue cooking and stirring until the vegetables are cooked to your liking, an additional 2-10 minutes depending on how crunchy you like things.

Pour the vegetables over the top of the noodles and add in the minced parsley. Toss to combine everything together and serve with Sriracha if you'd like more heat.

Legume and Mushroom Stew

Looks like I need more ground cardamom!

I'm a big fan of legumes. Legumes are a big family of delicious foods including lentils, peanuts, cashews and split peas, amongst other things. Lentils are also a staple dish of South Asia, and since I am most definitely in the middle of a huge Indian food kick right now, they are perfect.

This curry (basically an Indian stew, any dish with a saucy texture) combines mushrooms, two types of legumes, tomatoes and corn to form a spicy hot bowl of deliciousness. Serve this on top of some rice, if you'd like, and/or alongside your favorite flatbread, such as naan or chapatis.

For the spicyness here, I used my own crushed red peppers. This past summer I bought a large amount of dried Thai chilies from Hun's Garden at the Kansas City Farmer's Market. Sometimes I use them whole and remove them before serving to impart a small amount of spicy flavor. To make crushed red peppers, simply chop off the stem and the rest of the tiny pepper pretty much crushes itself - if the pieces are too big, rub them between your fingers. Be careful though - WASH YOUR HANDS WELL before you touch ANYTHING else... I don't know how many times I've gotten flaming hot capsaicin in my eyes or nose after handling super hot chilies! Keep your freshly crushed peppers in a glass jar and they're ready to go to top pizzas or go into any recipe you'd like to add some flavor to! Be warned, though - Thai chilies are VERY spicy, WAY more so than the stale crushed red peppers you can buy at the supermarket. I pureed one in a pot of soup once and the soup was too hot to handle! Use a small hand at first and then continue if you can handle it.


Legume and Mushroom Stew

• 1/2 cup lentils
• 1/2 cup split peas
• 3 1/2 cups vegetable broth
• 1 pound mushrooms
• 1 onion
• 2 cloves garlic
• 2 cups diced tomatoes
• 1 cup corn kernels (thawed if frozen)
• 1 tablespoon garam masala
• 1 tablespoon ground turmeric
• 1 teaspoon ground cardamom
• 1/2-1 teaspoon crushed red pepper, or to taste
• olive oil
• for garnishes: minced cilantro or parsley, crushed peanuts or cashews, green onions

Heat a couple tablespoons of olive oil in a large pot over medium heat. Chop the onion and add to the pot, along with the garam masala, turmeric and cardamom. Cook, stirring, until the onion is translucent and the spices are fragrant, about five minutes. Add the lentils, split peas and broth and bring to a boil. Cover, reduce heat to low, and simmer until the lentils and split peas are tender but still retain their shape and the water is almost absorbed but not quite - about 25-35 minutes.

Meanwhile, heat some more olive oil in a frying pan over medium heat. Slice the mushrooms and saute in the pan until they are browned and release their juices, about five minutes. During the last minute or so add in the garlic and some black pepper to taste.

Once the legumes have finished, remove the lid and stir in the mushrooms/garlic, tomatoes and corn. Taste, and add crushed red pepper to taste. Garnish and serve.

Kale and Wild Rice Soup

Everyone seems to have their own recipe for a beans and greens soup. Mine is a little different, with the additions of wild rice and Indian spices. I am most definitely on an Indian spice kick lately - maybe it's the cold winter causing me to dream of warmer climates. I'm thinking an Indian risotto next...

Here I used curly green kale, baby portobello mushrooms, wild rice leftover from the night I made this, and kidney beans that I thawed from my freezer. I never use canned beans - see my tips and tricks page for more info on how I handle convenient beans from dried. I love the spicy aroma of Szechuan pepper, but if you don't have it on hand you can use crushed red chilies or black pepper, depending on how spicy you like your food.

This would be delicious with chicken, vegetable or beef stock. Use whatever suits your fancy - just make sure it is well flavored. If you are using store-bought stock or bouillon, be sure to mind the salt content or look for varieties that do not contain salt.

Kale and Wild Rice Soup

Makes about four to six servings

• 1 onion
• 1 bunch kale
• about 1/2 pound mushrooms
• 3-4 cloves garlic
• 2 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 2 cups cooked beans
• 3 cups cooked Lundberg Gourmet Blend of Wild and Whole Grain Brown Rice
• 8 cups stock
• extra-virgin olive oil
• sea salt and ground Szechuan pepper

Heat a couple of tablespoons of olive oil in a large soup pot. Chop the onion, add to the pan and saute until it begins to soften, about 3-4 minutes. Chop the mushrooms into small bite sized pieces and mince the garlic. Add to the pot along with the garam masala, turmeric and cardamom. If the pot is really dry, add in some more oil. Cook until the mushrooms are soft and the spices are fragrant, about ten minutes.

Meanwhile, rinse the kale leaves and remove the fibrous stems. Chop or tear into small pieces. Add this to the pot along with the stock. Cover and bring to a gentle simmer. Continue simmering until the kale is tender to your liking, anywhere from five to fifteen minutes. When the soup is almost done, add in the cooked beans and wild rice, and season to taste with sea salt and Szechuan pepper. Heat the soup just until the beans and rice are hot, then ladle into bowls and serve.

Spiced Wild Rice Bowl

In the winter, I crave hearty one-bowl meals full of vegetables and hearty whole grains and lots of flavor. This was a quick meal I threw together last night before my husband and I attend a meditation class at The Rime Buddhist Center. A perfect grounding meal for a lovely, grounding evening  :)

Wild rice is incredibly expensive, so when I am craving it I usually go with Lundberg Gourmet Blend of Wild and Whole Grain Brown Rice. I get it in the bulk bins at Whole Foods Market and cook it in a rice cooker - if you don't have a rice cooker, follow these instructions: mix four cups of water with two cups of rice and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes. Remove from heat and let sit with the lid on for ten minutes before serving. This will make more rice than needed for this recipe, but leftovers are always great for later!

I like to cook a lot of my rice in vegetable broth instead of water because it imparts a lot of flavor, however you can use regular water just as well.

This recipe makes enough for two to have for dinner - double it up if you'd like some leftovers for lunch tomorrow.

Spiced Wild Rice Bowl

• 1 onion, chopped
• half of a head of cauliflower, cut into small pieces
• about 8 ounces mushrooms, chopped
• about one cup of thinly sliced carrots
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• sea salt and ground black pepper
• 2 cloves garlic, minced
• about 1 and a half cups of cooked wild rice blend
• about half a cup or so of vegetable stock

Heat some olive oil in a medium sized saucepan over medium heat. Add in the onion, cardamom and turmeric and let cook until the spices are fragrant and the onion is translucent, about five minutes. Add in the cauliflower, carrots, mushrooms and garlic and stir. Add a couple of tablespoons of the vegetable stock and cover. Let cook for five to ten minutes, until the cauliflower and carrots are tender to your liking. Stir in the cooked wild rice and season to taste with salt and pepper. If the dish is dry, add in some more stock - use a light hand at first to ensure the dish doesn't turn soupy.

Galaxy Udon

Noodles are one of my favorite foods. They are very versatile and delicious. One of my favorite ways to eat noodles is with a simple sauce and lots of fresh vegetables in all the different colors of the universe.

Don't let the ingredient list fool you - this dish is very simple to prepare. You can eat it hot or you can eat it cold - I like to eat it hot when it is fresh and eat the leftovers cold.

Galaxy Udon

• 12 ounces whole wheat Udon noodles
• 1 large red or yellow onion
• about 1/4-1/2 of a small red cabbage
• 2-3 large carrots
• about 6 ounces button or baby portobello mushrooms
• 2 cloves garlic
• 1/2 cup cashew pieces, roughly chopped
• 1/3 cup Bragg Liquid Aminos (or 1/4 cup low sodium soy sauce plus 3 tablespoons of water)
• 3 tablespoons toasted sesame oil
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon ground Szechuan pepper
• 1/4 teaspoon dried basil
• 2 cups minced baby spinach, kale, cilantro or parsley

Set a very large pot of water to boil. Drop in the noodles and cook for about 8-9 minutes, or until just tender but not mushy. When finished, drain the water and gently rinse the noodles.

Meanwhile, mix together the liquid aminos, sesame oil, balsamic vinegar and Szechuan pepper in a small bowl until thoroughly combined. Set aside.

Heat about two tablespoons of olive oil in a large pot over medium heat. Thoroughly wash the carrots and peel them if they are not organic. Thinly slice the onion and the mushrooms. Shred the cabbage into thin strips and mince the garlic cloves. Add in the carrots and saute for about two minutes, then the onions and the dried basil for about two minutes more. Finally, mix in the cabbage, mushrooms and garlic at the same time and saute for two or three minutes longer.

Turn off the heat and add in the drained noodles and the sauce. Toss gently to combine the noodles and vegetables with the sauce. Mix in the cashews and minced greens. Serve immediately if you would like to enjoy this hot. If not, chill for a couple of hours before eating.

Udon noodles with a crisp, fresh crunch and a very pleasing look.

Holiday Pasta

Working in the service industry, it is not a popular stance to get excited about the holidays. When you work in retail or in food service, with the holidays comes insanely crabby and stressed out people (what do you MEAN you don't have anymore spiced pecans!! Now what am I going to do?!! This is ruining my whole shopping trip...stay right there while I call my sister and yell at her about how horrible you are because you sold out of spiced pecans..."), lots and lots and lots more work, and towards the end insanely crabby and stressed out coworkers. So when I say something like, "I love the holidays!" I get a lot of eyerolls.

But, also working in the service industry, I have very few days where I can actually see my whole family at once. I can never make it to birthday parties that are on weekends, I can't ever go to school plays or recitals. At least I know that there are two days each year that I don't work and we will all be under the same roof (at my mom's): Thanksgiving and Christmas.


I got the idea for this pasta because I wanted to see the red and green colors of the holiday season manifested on a plate. It ended up surprising me with how delicious it is - I made it as something quick before work one afternoon. The fabulous taste and beautiful presentation make this pasta fit for any holiday meal (that is, if you're like my family and don't have the conventional turkey-stuffing-potato layout). I hope you enjoy it as much as I did!

Holiday Pasta

• 1/2 pound dry whole wheat short-shape pasta (I used penne)
• 7-8 baby portobella mushrooms
• 1 medium yellow onion 
• 1 1/2 - 2 cups cherry tomatoes
• 1 bunch lacinto or Tuscan kale
• 6 tablespoons of real butter
• 1/4 cup + a couple tablespoons of extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon dried OR 1 tablespoon fresh basil
• 1 teaspoon dried oregano
• 1/3 cup grated parmesan cheese

In a large pot, bring quite a bit of water to a rolling boil. Drop in pasta, stir, and cook until it is al dente (still firm to the bite) - about 8 minutes. When it is done, drain it in a colander. Do not rinse the pasta.

Remove the stems off the kale. Tear each leaf into bite size pieces (about two inch squares - but it doesn't have to be exact). Rinse under cool water. Simmer a couple of inches of water on another pot, add the kale, and cover to steam until desired tenderness is reached - I usually do five to ten minutes. I like a little bit of crunchy left. When it is done, lift it out of the water and drain it in a colander.

Meanwhile, cut the ends off the onion and peel off the skin. Halve and then thinly slice the onion. Wash the tomatoes (preferably with Veggie Wash) and then halve each one. Clean the mushrooms by dampening a soft, clean kitchen towel (or paper towel) and rubbing the dirt off the tops. Cut each mushroom into quarters.

Heat a couple of tablespoons of oil in a large pot (if the pasta is done already, you can use this pot). Add the onions and saute until softened, about five minutes. Add in the dried oregano and dried basil (if using fresh, do not add it in at this stage). Drop in two tablespoons of the butter, and once it melts add in the mushrooms. After they start to let out their juices, three minutes or so, add in the tomatoes and the kale. Stir well. Add the pasta, remaining butter and olive oil and sir to coat.

Once the butter is melted, remove the pot from the heat. Add in the balsamic vinegar, parmesan cheese and fresh basil (if using). If the pasta seems dry, add in some more oil and/or butter. If you like a stronger flavor, use more vinegar.

Colorful nutrition, filling comfort

Little Bit o Everything Salad

I sure do love a good salad! Well, sometimes. I go through phases. Sometimes I'll eat two salads a day for a week, sometimes the thought of a salad will repulse me. Salads are seriously the best way to get your vitamins and nutrients because the vegetables are all raw, but I can definitely sympathize with not always wanting cold, raw, crunchy vegetables. But, for when you do, this salad is one of my favorites!

For the best tasting salad, use organic produce! The chemical sprays and irradiation used on conventional produce greatly effects the taste and nutritional content. The skins of conventional produce are often tough, thick and very tasteless. This is unfortunate because the vast majority of the nutrients are located in or just below the skin. That is why I recommend to not peel the carrot, simply to wash it very well. The only thing you should be washing off your produce is dirt!!

This salad contains a little bit of every nutrient you could possibly need in a meal! To round it out, add a serving of a carbohydrate (half of a pita, a slice of whole grain bread, whole grain croutons) and have a serving of fresh fruit for dessert. The walnuts and chickpeas have a bit of protein but if you want more, add some baked boneless, skinless chicken or broiled shrimp!

Also, play around with the greens. I like to use one crunchy green (such as romaine) and one that's more tender, such as spinach, leaf lettuce or spring greens. If you have some access to frisee, endive or radicchio, throw that in!


Little Bit o Everything Salad

• 3 leaves romaine lettuce
• 1 cup loosely packed baby spinach
• 1 tablespoon minced fresh parsley
• 1 carrot
• 1 inch section cucumber
• 2-3 florets fresh broccoli
• 1 mushroom
• ¼ red pepper
• 2 heaping tablespoons cooked chickpeas
• 3 heaping tablespoons walnut pieces
• 1 tablespoon raisins, dried cranberries or currants
• 2 tablespoons vinaigrette dressing, such as balsamic

Chop the romaine lettuce and spinach into smaller pieces. If they are not pre-washed, wash in cold water and dry in a salad spinner or with a clean kitchen towel. Place into a bowl and top with the parsley.

Thoroughly wash the carrot (preferably with Veggie Wash). Use a vegetable peeler to peel long strips of carrot on top of the lettuces. Use about 25 strips. Eat the rest of the carrot, serve it on the side, or reserve for another use.

Cut the broccoli florets up into smaller pieces, if desired. Thinly slice the mushroom and dice the red pepper. Thinly slice the cucumber and then halve into half-moon shapes. Add all to the bowl. Top with the chickpeas, raisins and walnut pieces.

Just before serving, drizzle the dressing around the top of the salad. Toss and enjoy!

Colorful - Beautiful - Textures - Nutrients

Homemade Cream of Mushroom Soup in a Bread Bowl

When I was a child, canned condensed cream of mushroom soup was one of my favorite things in the world. I would make it with about 3/4 a can of milk and a ton of extra black pepper, and it would be thick and delicious. With this recipe, I sought out to replicate that memory, but with much less sodium, more mushrooms, and an edible container.

You can use any combination of mushrooms for this. I chose these because they're my favorites. Remember, if you use shiitakes you should remove the stems, but with others the stems are fine. To wash mushrooms, never submerge them in water or run water over them - they are like sponges and will soak it up. Instead, dampen a clean, soft towel or paper towel and rub dirt off the caps. I used a rough chop for this, sort of cubing the mushrooms, but if you wish to cut them smaller or simply slice them that will also work.

For the bread bowls, I used Italian baby boules that cost only 99 cents from the bakery at Whole Foods Market. Any small, round bread will do. Sourdough is the classic bread bowl.

You can't really make this low fat or low calorie. I guess you could by using olive oil instead of butter and eliminating the milk (I used 2%) but then it wouldn't be cream of mushroom, just mushroom soup. This recipe would probably not work very will with soy or rice milk.

This is classic comfort food for me! Makes two servings.


Cream of Mushroom Soup in a Bread Bowl

• 1 cup chopped baby portabella mushrooms
• 1 cup chopped shittake mushroom caps
• 2 cups chopped white button mushrooms
• 1 clove garlic, minced
• 1 cup minced yellow onion
• 1 teaspoon dried thyme -OR- 1 tablespoon fresh thyme leaves
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 2 cups vegetable or chicken stock
• 1 cup milk or cream
• salt and pepper to taste
• 2 round loaves of French, Italian or Sourdough bread

In a soup pot over medium heat, melt about two tablespoons of the butter. Add in the minced onions and saute until they are soft and translucent, about five minutes. Add in the garlic and the dried thyme, if using (if you are using fresh thyme, do not add it in here). Continue to saute for another five minutes or so.

Meanwhile, use a serrated knife to cut the top out of the bread loaf. Stick the knife into the top, towards the side, at an angle. Using a sawing motion, cut a round piece out. The top should lift right out. Using your hands, scrape the excess bread out of the bowl and reserve for another use (bread pudding? a simple snack?). Place on a cookie sheet in a low oven, about 250°, until ready to use.

Add in another two tablespoons of butter and all of the mushrooms. Stir well to combine, and saute until the mushrooms are soft and release their juices - about five to ten minutes.

Push the vegetables to the side of the pot and add in the remaining 1/4 cup of butter and the flour. Stir this until the butter is melted and the flour is well combined. Stir to combine with the mushrooms and let this mixture cook, stirring constantly, for about five minutes.

Add in the stock and bring to a gentle boil, continuing to stir. Lower the heat and, while stirring, slowly mix in the milk. Do not allow the soup to boil once the milk has been added. If you are using fresh thyme, add this in now, as well as seasoning with salt and pepper (I used maybe 1/4 teaspoon of sea salt and almost a whole teaspoon of black pepper).

To serve, take the bread bowl out of the oven and place into a bowl (just in case there are holes in the bread, you don't want your soup to go everywhere!) Scoop the soup into the bowl and enjoy!