So, awhile ago I made a vegan version of my favorite Toppers pizza.
It was pretty yummy, but I’ve learned a lot since then! Introducing, the new & improved potato pizza. =)
This recipe is certainly not quick & easy, but I promise you the delicious end result is totally worth it! Stick with me, and you will understand what I mean. Mmmm.
Feel free to buy vegan cheese or pizza crust to speed this up, as making everything by hand does take a bit of time. You could also make some of these things ahead of time! Whatever works best for you.
2 medium potatoes, cooked in the microwave
1/2 tsp minced garlic
1 tsp Italian seasoning
3/4 tsp dried minced onion
Salt & pepper to taste
2 green onions, chopped
- Preheat oven to 500 F.
- Cut cooked potatoes into small cubes.
- Combine potatoes with olive oil and seasonings.
- On a prepared pizza crust, layer coconut milk cheese, followed by this potato topping. Bake for 10 minutes or until cheese is melty and crust is a golden brown. Top with chopped green onions and eggplant bacon. Serve with vegan sour cream.
Eggplant “bacon” (adapted from Post Punk Kitchen)
1 medium eggplant
2 tbsp honey or agave or maple syrup
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp tamari or soy sauce
2 tsp smoked paprika (or just regular paprika will suffice)
pinch black pepper
- Prepare eggplant for baking by salting it to remove moisture & increase crispiness — cut it into slices, put slices in colander over sink and salt generously. Let sit for at least 30 minutes.
- Mix sauce ingredients and pour in a small pan.
- Rinse eggplant with cold water and press with towels to get out any extra moisture.
- Layer eggplant in pan filled with sauce and let sit for several minutes to absorb flavor.
- Preheat oven to 400 F.
- Spray cookie sheet with lots of olive oil. Layer marinated eggplant slices on sheet.
- Bake for 10-15 minutes, flipping over halfway through. You want them to be super crispy. It’s okay if a few spots get burnt, they will still taste quite good!
Vegan sour cream (adapted from food.com)
1 package of silken tofu
3 tbsp olive oil
3-5 tsp lemon juice
1-2 tsp apple cider vinegar
Pinch of sugar or honey (optional)
- Blend all ingredients until smooth. Start with the minimum amounts of lemon juice & ACV, then add more slowly if desired.
So, I’ve made a lot of crazy complicated recipes in the past. But, I’ve had a busy/stressful week, so decided it was time to scale back a bit. Recipes can be both delicious & easy!
This soup was probably the simplest thing I’ve ever made. Just, wow. And it was quite yummy for the 20 minutes or so it took to make!
Fun fact- apparently you can freeze avocados! I bought my avocado a few days before I wanted to make this soup and it got ripe very quickly. I was worried about it going bad before I had a chance to make this soup, so I threw the whole avocado in the freezer, just to see what would happen. And hey, it didn’t go bad! I just pulled it out of the freezer an hour before making dinner & used it as usual. I can’t believe that worked. Ha. =)
Also, bonus recipe: instant healthy garlic bread. This is a perfect quick side when you need just a bit more to fill you up!
A note on buying bread – make sure to buy 100% whole wheat bread! Phrases like “wheat bread” or “multigrain” sound nice, but aren’t necessarily healthy. If you aren’t sure, check the label. You want “whole wheat flour” to be listed as the first ingredient. “Enriched flour” of any sort is not very good. Stick with the whole grains for the healthiest choice!
A few slices of whole wheat bread
Dried minced onion
Salt (if desired)
- Preheat oven to 450 F.
- Spray a cookie sheet with olive oil. Lay slices of bread on it.
- Drizzle olive oil generously on slices of bread.
- Sprinkle bread with spices & garlic.
- Bake a few minutes until crispy!
Black bean soup (adapted from One Ingredient Chef)
2 15 oz cans of black beans
1/4 cup vegetable broth
2 medium tomatoes
2 green onions, sliced
1 tbsp fresh cilantro
1/4 tsp minced garlic
1 tsp lime juice
1 1/2 tsp cumin
1 tsp coriander
1 tsp chili powder
1/2 tsp cayenne pepper
Salt & pepper to taste
- Drain beans but don’t rinse. Pour into large sauce pan.
- Mash beans lightly with potato masher. You just want some of them mashed, but some of them intact.
- Add broth and heat over medium heat for a minute or two.
- Chop other ingredients and add in everything else (except avocado). Simmer for a few minutes.
- Top with slices of avocado when serving!
So, my mom used to make this wonderful southwestern egg bake, and it was one of my favorite dishes. It had eggs, it had cheese, it had sausage, it was nowhere close to vegan. But I decided to mess with this dish dramatically and make something that fits my current diet but tastes just a bit like mom’s cooking. 🙂
Basically, I used the same idea behind the tofu quiche to make this recipe vegan. And while I could have just replaced the sausage with vegan sausage, I prefer using whole vegetables instead of meat substitutes. They are cheaper & better for you, so I changed the entire dish up with a load of veggies!
Warning: I really love the spice in this dish so I went a bit overboard. If intense spices are not your thing, you might want to cut the amount of certain spices down a bit! 😉
Vegan southwest bake
6 flour tortillas, cut into 1/2-inch strips
16 oz mushrooms
2 tsp soy sauce
1/4 tsp minced garlic
1/4 tsp onion powder
2 red bell peppers
2 cups spinach
1 can black beans (15 oz)
2 packages extra firm tofu
1/8 tsp black salt
2 tbsp nutritional yeast
1/8 cup milk of choice
2 tsp minced garlic
1 tsp onion powder
1 tbsp cumin
1 tbsp paprika
Pepper to taste
Miso to taste
5 roma tomatoes
3 green onions
- Cook mushrooms with soy sauce until most of their water is gone. Add in other veggies and seasonings.
- In a greased 13×9. baking dish, layer half of the tortilla strips with the veggies on top. Repeat layers.
- Blend tofu with black salt, nutritional yeast, milk as needed, and remaining seasonings.
- Pour tofu mixture over contents of baking dish.
- Bake, uncovered, at 350 F for 30-50 minutes.
- Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
- Sprinkle green onions on the top & serve!
My dear friends,
Words cannot describe how delicious this pizza is.
For those who know me well, I am addicted to potato pizza from Toppers. It is so, so good. But the greasiness pouring off of it also leads me to a small feeling of regret. Just a small one.
Regardless, after a week of experimenting with fun recipes and failing miserably, I decided to return to something I knew I would love. But with a healthy, less guilty twist!
Enter, the homemade potato pizza.
Perfect pizza crust recipe (adapted from the book ‘Pizza’ by Carla Bardi)
1 1/2 tsp active dry yeast
2 cup bread flour
1 tbsp extra virgin olive oil
2 tsp italian seasoning
1 tsp minced garlic
2 tsp onion powder
- Thoroughly mix active dry yeast with 1/2 cup warm water until yeast has dissolved. Set aside until frothy, about 10 minutes (or just as you prepare the other ingredients, if you’re impatient like me).
- Combine all the other ingredients in a large bowl. When yeast/water mixture is ready, add that too.
- Proceed to add more warm water as necessary to make a slightly sticky dough.
- Dust counter with flour. Get flour all over your hands too.
- Take the dough out and knead it for awhile (8 minutes ish).
- When you’re done, pour some olive oil in the bowl and put it back in there. Cover it with a towel and say good night. Let it hang out for as long as possible (an hour would be great, but 20 minutes will do).
Potato pizza (adapted from here)
2 medium potatoes, cooked in the microwave or oven
1 tablespoon butter (I used Earth Balance)
1/4 teaspoon minced garlic
1/4 teaspoon Italian seasoning
6 veggie bacon strips, cooked and crumbled
3 green onions, chopped
1 cup shredded mozzarella cheese (I used Go Veggie)
1 cup shredded cheddar cheese
8 oz sour cream (I used Tofutti)
- Cut potatoes into 1/2-in. cubes.
- In a bowl, combine butter, garlic, and Italian seasoning. Add potatoes and toss.
- Top pizza crust with potato mixture, bacon, onions and cheeses.
- Bake at 500° for 10 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.
- Dip in lots of sour cream!