Tag Archives: tomato

Flourless Pizza?!

Posted on by
3

I probably wouldn’t believe it either. But I promise, I’m not lying – this pizza has no flour. No carbs. No gluten. No guilt. And it tastes amazing!

IMG_0201

Trust me, I was a little skeptical when I first saw this idea on Pinterest. But then I tried it and I fell in love.

Cauliflower Pizza Crust
Makes 8 slices. Gluten free. Adapted from Eating Bird Food.

Ingredients
1/2 head cauliflower
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 egg
1 C shredded cheese (mozzarella, parmesan, etc)
salt and pepper to taste

Instructions
1. Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone mat, or use a pizza stone if you have one.
2. Put cauliflower florets into a food processor and pulse until crumbly. You should have about 2 cups.
3. Saute over medium heat about 5 minutes.
4. In a large bowl combine cauliflower with all remaining ingredients. Mixture should be crumbly.
5. Spread crust on pan about 1/4 inch thick, pressing down with your fingers so it sticks together.
6. Bake 25-30 minutes until edges are crispy.
7. Remove from oven, top with sauce and any toppings, and broil another 5 minutes. Serve hot.

IMG_0205

My Favorite Grocery Store

Posted on by
Reply

Trader Joe’s, hands down. At least for awesome vegetarian options. They don’t always have everything I want for baking, but they never let me down for dinner.

A little while ago I picked up a package of TJ’s Soy Chorizo to try. I wasn’t entirely sure what I was going to do with it, and then I found this amazing website, Cooking with Trader Joe’s. I’ve seen Trader Joe’s cookbooks before, but as a vegetarian I found most of the recipes useless to me. But a website, where you can search for recipes with specific TJ’s products? This is the greatest thing on the internet, my friends. Besides this gif I made of myself morphing into Beyonce for my computational photography class.

This recipe is super easy. Like, 10 min prep time, 15 min cook time, eat leftovers for days easy. And it calls for no spices. What?! WHAT?! I know. Because the soyrizo is just that delicious enough on its own.

Soyrizo Chili
Vegan. Serves 3-4. Adapted from Cook TJ.

Ingredients
half package Trader Joe’s soy chorizo
1 can black beans, drained and rinsed
1/2 can corn, drained
14oz canned diced tomatoes
1/4 red onion, diced
~1/3 C carrots, diced
olive oil

Instructions
1. In a medium saucepan, saute onions and carrots in olive oil until softened.
2. Add all other ingredients and bring to a boil.
3. Reduce heat, cover, and let simmer for 15 min.
4. Serve hot, topped with cheese, cilantro, avocado, sour cream, etc.

Look at how chunky that chili is! Just how I like it. I wish I had thought ahead and bought Frito’s to make Frito Pie!

My Super Fancy Dinner Party

Posted on by
5

Sorry for the super late post! I’ve been busy doing so many fun and exciting things, like going to a taping of The Daily Show, seeing Batman, and going to the beach!

Anyway last weekend I had a Super Fancy Dinner Party. With paper plates because I had five people over and only four plates. I went to this super fancy grocery store, Eataly, right around the corner from my apartment, and got all sorts of great, overpriced ingredients.

Fresh pasta…

Ripe eggplants…

And I made…

Eggplant Parmesan
Serves 6. Original recipe here.

Ingredients
2 medium eggplants, sliced about a half inch thick
2 eggs, beaten
breadcrumbs seasoned with basil and oregano
2 bottles tomato sauce
~1/2 C grated parmigiano reggiano
~8 oz shredded mozzarella

Instructions
1. Preheat oven to 350F.
2. Dip each side of the eggplant slices in the eggs, then coat thoroughly in breadcrumbs. Bake for 5 minutes on each side. (You may have to do this in several batches – don’t stack slices on top of each other!)
3. Spread tomato sauce on the bottom of a 9×13 pan. Place down a layer of eggplant slices, and sprinkle with both cheeses. Add another layer of sauce, eggplant, and cheese, continuing until you’ve used all the eggplant. Top the final layer with sauce and cheese.
4. Bake for 35 minutes. Serve on top of pasta.

Now, if you know me at all, you know I couldn’t stop there. Obviously I made dessert.

How delicious do those look? I recently got a super cool mini cheesecake pan from Norpro, which I’ve been dying to use. It’s funny – I think a lot of people think cheesecake is really difficult to make, but these were so easy. The only thing is you really can’t do it without a mixer – you’ll never smooth out all the chunks.

Mini Lemon Cheesecakes
Makes 12. Adapted from here.

Ingredients
for the crust
7 honey graham crackers
3 Tbsp butter, melted
1 Tbsp sugar
for the filling
16 oz low fat cream cheese
2 eggs
1/2 C sugar
3/4 tsp vanilla
1 Tbsp lemon juice

Instructions
1. Preheat oven to 350F. Grease cheesecake pan.
2. Crush graham crackers, either by hand or in a food processor. Mix with butter and sugar.
3. Divide crust between wells of pan (about 1.5 Tbsp each). Press down evenly in each well – I used a shot glass to help since it’s a little hard with your fingers.
4. Bake crusts for 10 min. While they cool, begin the filling.
5. Thoroughly mix cream cheese, eggs, sugar, vanilla, and lemon juice, using either an electric mixer or a food processor.
6. Fill each well about to the top and bake for 15 minutes.
7. Remove from oven and let cool. Then remove cakes from pan and chill in the fridge for at least an hour.
8. Garnish with berries and dark chocolate to serve.