February 26, 2015 By This Vegan Girl
I used to make a non-vegan version of this back in college. My old roommate, Petito, introduced it to me. He was one of those people who didn’t cook often, but when he did, it was surprisingly magical. By the way, we call him by his last name, for those of you who are curious. Doesn’t this sound like a recipe that a guy named Petito would show you?
After veganism, I thought I had said goodbye to the delicious Petito tomato recipe. But then, out of the woodworks of Pinterest, I saw something I had never seen before: Vegan Pizza Margherita from the incredibly talented duo over at My Wife Makes. I saw clumps of ooey gooey mozzarella, and I needed to find out what in all the heck it was about. It turns out that they modified the cheese recipe from Vedged Out’s Vegan Margherita Pizzas with Homemade Moxarella Cheese. Thank you to all the gifted chefs who taught me how to make mozzarella cheese happen in my life again. (Click the pictures below to see the original recipe.)
I modified the moxarella cheese, too. I’m a nutritional yeast freak. Picture Tony Montana surrounded by cocaine, except replace it with nutritional yeast. That’s me. Therefore, I added a few more tablespoons of it than My Wife Makes did.
Enjoy this beautiful side item, vegheads!
Tomato Moxarella Melts
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: side item for 2-4 people
For the Moxarella Cheese:
- 1/4 cup raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
- 1 cup hot water
- 2 tablespoons + 1 teaspoon tapioca starch
- 1 teaspoon extra virgin olive oil (optional)
- 1 small garlic clove, minced
- 3/4 teaspoon sea salt
- 1 teaspoon apple cider vinegar
- 4 tablespoons nutritional yeast
All Other Ingredients:
- 3 or 4 “globe” tomatoes, each sliced into 4 pieces (firm, yet slight give when squeezed)
- balsamic vinegar
- garlic salt
- coconut sugar
- grape seed oil
- 2 tablespoons fresh oregano, minced (garnish)
- 1/4 cup fresh basil (garnish)
Step 1: Prepare tomato slices for the oven.
Cut each tomato into 4 vertical slices. If you want to pile on the moxarella cheese, use 3 tomatoes (shown in pictures). However, if you’re making this dish for 4 people, I suggest using 4 tomatoes, using less moxarella cheese per slice.
Spread the tomatoes on a greased baking sheet and begin to decorate with vinegar, garlic salt, coconut sugar, and grape seed oil.
You’ll notice that I didn’t measure out amounts for the balsamic vinegar, garlic salt, coconut sugar, and grape seed oil. Drizzle the grape seed oil on all slices. If you must know an exact amount of balsamic vinegar, I suggest 1/4 teaspoon per slice. As far as the garlic salt and coconut sugar go, just grab a pinch and conservatively sprinkle a bit of it on each individual slice. Set aside.
Step 2: Create moxarella cheese.
The moxarella cheese is high maintenance and needy, so it requires your full attention. That’s why the tomatoes must sit and be patient during this process.
Start by placing cashews in a blender. I have a 600-watt blender (NutriBullet), and it can grind the cashews to a pulp. If you have this kind of power or more, skip the soaking process and just grind the cashews alone first. After that, throw all the other ingredients in the blender and mix.
Place the liquid in a small saucepan on the stove at medium high heat. Stir constantly for about 4 minutes. Once you see clumps start to form, reduce your heat to medium and continue stirring for another 2-3 minutes. Once your liquid transforms into a solid, stringy clump, remove from heat.
Now, take a tablespoon and spoon out clumps of cheese onto your tomatoes. If there are any mistakes (maybe cheese dripping off the side of a tomato), no need to worry! You can fix mistakes by simply picking up the cheese and placing it back onto the tomato. It’s fool proof!
Step 3: Bake and prep.
With your oven set to 350ºF / 176ºC, place your tomatoes in the oven for 20 minutes. You’ll notice that this is mostly for your tomatoes to roast, as the cheese doesn’t go through many changes during this period.
When the 20 minutes are up, crank up the oven to 500ºF / 260ºC and put a timer on for 3 minutes. This will help your cheese brown juuuust a little. Keep in mind that I live in Florida, where 3 minutes is perfect for my subtropical sea-level climate. If you live in a different climate, I suggest you keep an eye on it. Three minutes might be too long for someone, say, in the mountains.
Step 4: Garnish and serve.
When the tomatoes are fresh out of the oven, place them on a serving dish and sprinkle the oregano on top. As far as the basil leaves go, I like to put several smaller leaves on top of each tomato. For larger leaves, you may have to cut them into quarters with your fingers.
If you have balsamic glaze, feel free to drizzle that shit all over these babies. I’m regretting that I didn’t do that for my pictures. Damn. Maybe later.
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January 27, 2015 By This Vegan Girl
I do my best to support local family-owned restaurants. However, most of the restaurants I go to are vegan; therefore, when it comes to eating out with omnivorous family and friends, sometimes the easiest decision is to go to a chain restaurant. I have been impressed the past few times I’ve been to Carrabba’s Italian Grill.
For those of you who have been to Carrabba’s, have you ever had to consciously tell yourself to put down the bread and step away from the dipping oil full of herbs? I swear I could make that dipping oil my entire meal.
This pasta is inspired by the dipping oil at Carrabba’s. I basically made my own dipping oil with tons of herbs, added some tomatoes, olives, spinach, and homemade cream cheese, and mixed in some pasta. It’s so, so good and has lots of health benefits:
- Oregano – has both antibacterial and anti fungal properties that make it effective against some forms of food-borne illnesses and even some antibiotic resistant infections
- Thyme – full of antioxidants, which prevent cellular damage that can boost overall health and help prevent cancer, inflammation, signs of aging and more
- Parsley – contains chlorophyll, myricetin, and vitamin K, which can help prevent cancer and diabetes, as well as improve bone health
- Basil – reduces inflammation and swelling, contains anti-aging properties, and is rich in antioxidants
- Garlic chives – helps prevent prostate, esophageal, and stomach cancer, as well as regulating sleep, muscle movement, learning, and memory; folate, found in chives, also helps prevent excess homocysteine, which helps with depression and production of feel-good hormones, such as serotonin, dopamine, and norepinephrine.
Carrabba’s Dipping Oil Pasta
Prep Time: 15-20 minutes
Cook Time: 10 minutes
Yield: 3-4 servings
For the dressing:
- 3 tablespoons fresh oregano, minced
- 3 tablespoons fresh thyme, minced
- 3 tablespoons fresh basil, minced
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh garlic chives, minced
- 1/2 teaspoon sea salt
- 1 tablespoon lemon juice
- 1-2 garlic cloves, minced
- 1/2 cup olive oil
- 1 pound of pasta (I used GF Ancient Harvest quinoa rotelle)
Optional add-ins (all highly recommended!):
- 1 cup grape tomatoes, cut into thirds
- 1 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/2 cup Castelvetrano olives, cut into thirds
- 2 tablespoons of 5-minute cream cheese (recipe here)
Step 1: Chop the dressing ingredients.
I picked all the herbs straight from my herb garden. Here in Florida, all these herbs are easy to maintain as long as they are watered a few times per week.
Place all the herbs, and other dressing ingredients, in a large boil with the olive oil, mix, and let it sit and relax in there. The idea is to mildly infuse the flavors into the oil.
Step 2: Start boiling the noodles.
Boil your noodles of choice according to packaged directions. When the pasta is finished boiling and it’s time for straining, I like to spray cold water on the noodles for a lukewarm pasta salad experience.
Step 3: Chop/add optional ingredients.
While the noodles are boiling, chop/add the optional ingredients you would like to add to your dish. This might be the perfect time to make your 5-minute homemade cream cheese. I love adding this stuff to pasta!
Step 4: Mix and serve!
Once all ingredients are in finished, add all ingredients to the large bowl, mix, and serve!
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November 21, 2014 By This Vegan Girl
As a vegan, you sometimes have to take a deep breath and go to a normal restaurant. I met up with my sister at a local restaurant in Stuart, FL at a restaurant in the downtown area called Eighteen Seminole Street Italian Bistro. Italian restaurants are almost completely safe for vegans, as you can always settle for spaghetti and veggies if they don’t have much to offer.
They had a dish called Linguini Puttanesca, which was the only menu option I could eat. I’ve never had it before. Linguini alla Puttanesca is literally “linguini of the whore” in Italian. Well, smack my ass and call me a whore, because this dish was fantastic. It was salty and tangy, which was a fun change from the plain ol’ spaghetti sauce I’ve been eating for 25 years.
Here is my version, “fattened up” with some lentils to give it a meaty texture. This one is A+ husband/boyfriend approved. It’s so easy to make: in fact, this recipe is only broken up into 3 steps! Enjoy!
Linguini Puttanesca in a Meat(less) Sauce
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 4 servings
For the food processor:
- 4 Roma tomatoes, quartered
- 3 oz, or 1/2 cup, tomato paste
- 3 tbs lemon juice
- 1 tbs coconut oil
- 1 tbs, or 1 sprig, fresh oregano
- 4-5 garlic cloves
- 1/2 tsp sea salt
- 1 pound of pasta (I use Ancient Harvest Gluten Free Quinoa Linguini)
- 1 15oz can of lentils, drained
- 1 cup of Castelvetrano olives, pitted and cut into thirds
- 2 tsp capers
- basil, for garnish (optional)
Step 1: Make the tomato sauce.
Throw in all the food processor ingredients into your food processor. Mix until fully incorporated.
Traditional Italian cuisine dictates that Puttanesca is made with olive oil. However, since Puttanesca is a salty dish, I decided to use coconut oil instead of olive oil. The coconut oil has a subtle sweetness that can help offset the tang a bit, so it complements the sauce well. Not only that, but apparently, olive oil doesn’t do well in high heat, but coconut oil does. I’ve been trying to mix up my recipes to only use olive oil in raw dishes.
Once your sauce has been mixed, pour the sauce into a sauce pan set at medium heat. When the sauce starts bubbling, set heat to low.
Step 2: Cook your pasta.
In a separate pot, boil your pasta until cooked. Strain and rinse your noodles when finished. Set aside, if necessary. Normally, my everything seems to be finished by the time the noodles are finished cooking, so I jump right in and serve!
Step 3: Add the olives, capers, and lentils to your sauce.
I’m an olive snob; I only buy my olives from Whole Foods’s olive bar. These were the olives that turned me on to liking olives in the first place, so it’s been hard to endure low-quality olives when I’ve already had the best. Therefore, I refuse to buy my olives anywhere else. Their Castelvetrano olives are out of this world!
I also buy my lentils canned. It sounds sketchy as f, but it’s actually not that bad! The lentils are organic and come in a non-BPA lining can, so I trust the source. A sad amount of attempts were made (years of trying) to try and transform dried lentils into that texturally-perfect plump consistency, but it never, ever worked for me. Ever since I’ve found organic canned lentils in my local grocery store, it has changed my life. It’s quick, easy, delicious, and perfect for a perpetual lentil failure like me.
Anyway, add in the olives, capers, and lentils. Mix. Cover the sauce and let it sit until your pasta is ready.
Step 4: Serve!
Pour some sauce on top of the pasta, garnish, and serve!
Before you go…
- Follow me on Instagram @thisvegangirl, where you’ll see my day-to-day meals and snacks. Use the hashtag #thisvegangirl if you happen to make this meal and take a picture of it. I’d love to see your result!
- Like me on Facebook to my This Vegan Girl page to get blog updates.
- Follow my board on Pinterest to see what’s inspiring me.
August 24, 2014 By This Vegan Girl
I’ve been wanting to make a pizza with a pesto base for quite some time now. However, I just couldn’t seem to come up with ideal toppings for the pizza. I had found myself in a rut, using the same ingredients as toppings over and over. I decided to put off posting the recipe until I came up with the answer.
A week ago, we went to Clearwater, FL to celebrate Matt’s birthday with his parents. Matt’s mom, Gail, loves to cook, and she made him a spectacular dinner for his birthday. On the menu was this to-die-for fennel, red onion, and olive salad. The rest of the family had their salad topped with sea scallops, but even without, mine was incredible.
I kept thinking about that salad. I thought about it for the next week. I’m not a fan of fennel, or olives for that matter. Nonetheless, I kept thinking about how perfect it was.
It suddenly clicked that this winning salad combination might be my answer to my pesto base pizza woes. I acquired the recipe from Gail, put it on top of the pizza, and the result was out of this world. I always say this, but this time, I mean it; this is my new favorite pizza. Shh… don’t tell the others.
Fennel Salad Pizza with Pesto Base
Prep Time: 30-45 minutes
Cook Time: 20 minutes
Yield: One pizza pie
For the Gluten-Free Crust: (see recipe here) (optional)
- 2 tsp active dry yeast
- 1 tsp Sugar
- 3/4 cup Water (warm)
- 1 tbs flax seed mixed with 3 tbs warm water
- 1 Tbsp Olive Oil
- 1-1/2 cups GF all-purpose baking flour
- 2 tsp xanthan gum
- 1/2 tsp sea salt
For the Fennel Salad:
- 5-6 fennel stalks OR 1 head of fennel, thinly sliced
- 1/4 cup red onion, rinsed with cold water to reduce raw harshness
- 1 cup Castelvetrano olives, crushed and pitted
- 2 tbs fresh or dried tarragon
- 2 tbs fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
For the Pesto Base:
- 1-2 handfuls of fresh basil, rinsed
- 1 handful of raw cashews
- 1/4 cup olive oil
- 1/2 lemon, freshly squeezed
- 3 garlic cloves
- salt and pepper to taste
Step 1: Make the fennel salad.
The fennel salad needs to marinate for 20 minutes, so I think this should be numero uno.
I bought my olives at Whole Foods at their olive bar. Start by placing the olives in between sheets of parchment paper. Mash the olives with the palms of your hand. If it hurts your hand too much, a potato masher will probably do the trick. Once all the olives are mashed, remove the pits, separate the olives into smaller bits with your hands, and place in a bowl.
Next, chop up the red onion. Once chopped, place the red onion in a strainer, rinse off with cold water, and add it to the bowl of olives. Raw red onion is extremely harsh and has quite a bite to it, so we don’t need that type of drama here.
My knives are an embarrassment to the world of cooking, as I am a starving artist. Therefore, I had to pulse my fennel in the food processor to chop it properly. Hopefully, you don’t have these problems and can cut your fennel like a normal human being. Nevertheless, feel free to use my method.
Place the rest of the salad ingredients into the bowl. Mix and set aside. Let it marinate for at least 20 minutes.
Step 2: Prepare the gluten-free pizza crust. (optional)
Not everyone needs to make a gluten-free pizza crust. Not everyone wants to make a gluten-free pizza crust. However, if you do, I’ve found that Bob’s Red Mill’s website has provided the best recipe. View it here. (Substitute 1 tbs flax seed meal & 3 tbs warm water (mixed) for the egg to make it vegan.)
Your pizza crust should look like this when complete:
Gluten-free crust needs to be pre-cooked before adding any base or toppings to it. At 425º, cook the pizza crust for 7 minutes. Set aside.
Step 3: Food process the pesto base.
This is the easy part, and it’s the perfect thing to do while you’re waiting for your gluten-free crust to precook. Place all ingredients in a food processor and mix until creamy. Garlic bits are graciously accepted.
Step 4: Spread pesto base on pizza crust and bake.
Scoop the pesto with a spoon, then use the back of the spoon to smooth out the pesto throughout the crust.
Bake in the oven at 425º for another 5-7 minutes, until crust is golden brown.
Why bake the pesto, you ask? I think it gives the garlic a roast-y taste, which I like.
Step 5: Strain the marinade and scoop contents on top of pizza.
Straining the marinade is crucial. Otherwise, you’ll be stuck with the most greasy pizza of all time, and that’s not what we’re about here. Just stick it in a colander, let the oil drip out for a few minutes, and scoop the remaining salad on top of the pizza.
I’d be surprised if you’ve had anything like this pizza before. It tastes so fresh. One thing I really like about this pizza is that the need for tons of salt is minimal, as the parsley and lemon take care of that. It throws so many flavors at you at once, but they all seem to complement each other so nicely. These flavors really have seemed to taken a liking to each other and get along so well. I think they’ll be friends for a long time to come, and my mouth isn’t complaining.
If you’re interested on trying any of my other pizzas, take a look at the following:
- the tomato base, Easy Ricotta Pizza
- the refried bean base, Mexican Pizza
- the hummus base, Hummus Pizza with Cucumber Cream Sauce
- the creamy garlic base, Creamy Dreamy Garlic Pizza
If you happen to try making this pizza and are on Instagram, take a picture of it and use the hashtag #thisvegangirl so I can take a peek. I’d love to see how it worked out for you. Don’t forget to add me on Facebook, too, as I post all my blog updates on there.
August 18, 2014 By This Vegan Girl
I’ll admit that I never cared about making this soup until I had an intense craving of grilled cheese sandwiches, which I made here (vegan and gluten-free, y’all!). With my mind now on grilled cheese sandwiches, my next thought was, “How am I going to pull off making my own tomato soup?” Honestly, HOW on EARTH can you make grilled cheese sandwiches without the tomato soup?
The tomato soup is the elegant hero here. Without it, what would we have? Just cheese and bread? Horrible. Homemade tomato soup gives class and nourishment to an otherwise disgustingly boring, nutrition-lacking meal.
Oh, this soup makes my heart sing. The basil really gives the soup a superior taste. Dipping my grilled cheese into this soup and placing it in my mouth might have been the highlight of my week. The best part is that most of these ingredients are ones you probably already have in your kitchen! Woo hoo!
Tomato Basil Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 3-4 cups of soup
For the oven:
- 4 Roma tomatoes, sliced
- 2 tbs grape seed oil
- 2 tbs balsamic vinegar
- 1/4 tsp garlic salt
- 1/4 tsp coconut sugar
For the stove:
- 1 heaping cup grape tomatoes
- 1/4 cup onion, chopped
- 1 tsp coconut oil
- 4 cups vegetable stock
- 4 garlic cloves, minced
- 2 heaping tablespoons basil, minced
Step 1: Prepare the tomatoes for the oven.
Preheat the oven to 400º. Slice the tomatoes, leaving the stem part out. I cut mine out, as shown below:
Grease your baking sheet and place the tomatoes on the sheet. Pour/season the tomatoes with the grape seed oil, balsamic vinegar, garlic salt, and coconut sugar.
Place the tomatoes in the oven for 30 minutes. They’ll be nice and roasted by the time they’re done, and your house will smell AMAZING.
Step 2: Cook your stove-top ingredients.
Start off your frying pan with coconut oil with your chopped onion and grape tomatoes on medium heat. There’s no need to cut your grape tomatoes, as they will burst with flavor as soon as they food processed. Cook for about 5-7 minutes, when the onions are sweating and the tomatoes are slightly browned. Throw in the minced garlic cloves and cook for an additional minute. YUM!
After that, pour in the vegetable stock*, stir with a ladle, and let it sit on medium-low heat until the roasted tomatoes are done.
*NOTE: For those of you who use bouillon instead of stock (as I did), I used 4 cups of water for 2 teaspoons of vegetable bouillon. In a separate pot, I mixed the two ingredients and brought the mixture to a boil. After that, I poured the broth into the frying pan with the tomatoes and onions. Done!
Step 3: Combine the roasted tomatoes and stove-top ingredients in a food processor.
When the roasted tomatoes are finished, it’s time to turn all these ingredients into soup!
Dump the stove top ingredients and the roasted tomatoes in the food processor and mix it up! My food processor isn’t the greatest, so my soup was slightly chunky. You know what, though? I ended up liking it that way.
Once all the ingredients are mixed, place the soup back on the stove on low heat and take a deep breath: the hard part is over!
Step 4: Add fresh basil and serve.
Cooked basil sucks, which is why the last-minute addition is the way basil needs to be served.
Mince your basil as much as possible, making sure you can gather two heaping tablespoons of the yummy stuff. Do not skip this crucial ingredient! Put the tablespoons of basil in the big pot, give it a big mix, and serve!
Remember, don’t forget to pair the soup with my gluten-free vegan Grilled Cheese Sandwiches. I’m telling you, these two make the perfect pair.
If you try making this soup, don’t forget to take a picture of it, post it on Instagram, and use the hashtag #thisvegangirl so I can see it. I’d love to see how you present your grilled cheese and tomato soup. Speaking of Instagram, follow me! I post my day-to-day meals, if anyone gives a crap. I’m also on Facebook, too. Thanks for all your support!