Peach Pie Quinoa Porridge

DSC_0023

August 7, 2014 By

The word “porridge” makes me think of something I’d hate. Lumpy, tasteless nast. Perhaps a mix between grits (which I’ve never liked) and bland oatmeal, which sounds absolutely awful, doesn’t it?

I’m pleased to say that my quinoa porridge tastes nothing like that! It’s delightfully sweet, a hearty texture, and pleasantly filling.

So, what’s the difference between this and, say, the Almond Butter Smoothie Bowl? Not much, actually! If you want something more light, go with the smoothie bowl. If you want something more substantial and pie-tasting, then try the quinoa porridge.

Using vanilla, cinnamon, and nutmeg in this recipe make you feel like you’re enjoying a decadent pie.  This is the perfect breakfast for someone who wants protein, has a sweet tooth, and wants something that won’t do damage on your figure.

 

Peach Pie Quinoa Porridge

Prep Time: 15-20 minutes

Cook Time: 15 minutes (can be done during prep time)

Yield: 4 bowls (adjust measurements accordingly)

 

Ingredients:

For the base:

  • 6 bananas, frozen or ripe
  • 4 peaches, pitted
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • 1/2 tsp sea salt
  • coconut milk or almond milk
  • 2-3 handfuls of dark leafy greens (optional)

Toppings:

  • 1 cup cooked quinoa
  • 4 peaches, pitted and diced
  • hemp hearts
  • chia seeds
  • walnuts

 

Step 1: Start cooking the quinoa.

Start by gathering one cup of uncooked quinoa and two cups of water. Pour these items together in a pot. Bring to a boil, cover, and simmer for 15 minutes.

DSC_0002

I prefer cold porridge (like Mama Bear), so when my quinoa is done cooking, I’ll place my quinoa into the freezer for a few minutes to cool down. You might prefer hot porridge, in which case you would scoop your quinoa directly into your porridge bowl.

 

Step 2: Prepare the base.

In essence, the base is a smoothie. A mock-dessert smoothie, that is. Thankfully, only spices create the illusion that you’re indulging in a pie, so you don’t need to worry about added sugar.

First, add all the “base” contents EXCEPT COCONUT/ALMOND MILK into your blender or food processor. I personally use a NutriBullet for my smoothie needs. Add the milk last, filling it up until it almost reaches the top of the rest of the contents. You don’t want to add too little (too lumpy) or too much (too watery).

DSC_0007

Pre-blend

Post-blend

Post-blend

As I mentioned before, I like my porridge cold, so I’ll use frozen bananas and frozen dark leafy greens to make the base a little icy. If you’d prefer your porridge to be warm/hot, you might opt for non-refrigerated fruit and milk as your base.

The dark leafy greens are optional because they don’t do anything for the taste or texture. I throw in these greens to create the most nutritious breakfast I can. If that’s not your style, leave it out! The base will turn out a beautiful peach color instead of a deep green, which might look more appealing to the dubious guest.

DSC_0014

Once the base is ready, I place my porridge bowls in the freezer to keep cold until everything is ready. Otherwise, pour your base in bowls and set aside.

 

Step 3: Prepare toppings.

Cut up your peaches and gather all your nuts and things. I didn’t have walnuts this day, so I opted to use chopped almonds instead. Personally, the almonds failed in comparison, as they were a bit too crunchy next to the other contents in the bowl. It’s all about preference, though. Use whatever nuts/seeds you have on-hand. Don’t be stressed if you don’t have everything, as all the added nuts and seeds are optional.

DSC_0016

 

Step 4: Create your bowl and serve.

Each smoothie bowl should receive roughly 1/4 cup of quinoa, 1 sliced peach, 1 tbs hemp hearts, 2 tbs walnuts, and 1 tsp chia seeds.

DSC_0021

I like to decorate my bowl to make it look as pretty as possible. Ultimately, you end up mixing everything together to get the full “porridge” effect, so the beauty is a fleeting moment in time. That’s why I take pictures of all my decorated bowls on Instagram. 🙂

DSC_0017

 

Pretty and pristine.

Pretty and pristine.

All mixed up.

All mixed up.

By the way, the peach route isn’t the only way you can take this bowl. In fact, I’ve made this exact bowl with strawberries, blueberries, mango, pineapple, and raspberries. See what’s in-season and go for it! You can see my day-to-day bowls on my Instagram account. Follow me there and see what I’m eating for the day. Also, I’d love to get inspired by you. If you use one of my recipes, take a picture and use #thisvegangirl so I can see your creations!

Don’t forget to friend me on Facebook, follow me on Pinterest, too!

 

Happy blending,

thisvegangirllogo

 

 

Read More...

Almond Butter Smoothie Bowl

DSC_0025

July 14, 2014 By

I have been more active on the This Vegan Girl account on Instagram recently.

Being on IG, I had no problem finding people to follow. Gorgeous photos, vibrant colors, exotic fruit, and ideas made to inspire filled my feed.

There was one recipe that seemed to be appearing time and time again: the smoothie bowl. In Buddha bowls or mason jars, these bowls were fruity, colorful, and versatile. The term “nana ice cream” also became a new word in my vocabulary.

I decided to try it myself. Not only was it incredibly easy, but the results have been superb time and time again. It is a fabulous breakfast or snack that can fill you up with healthy, wholesome ingredients.

The main things you’ll need to make Nana Ice Cream, or the base of any smoothie bowl, must contain the following:

  • frozen banana
  • non-dairy milk (I use coconut milk, as it is thick and sweet)
  • a blender/food processor

I bought three bunches of bananas, sliced them, placed them in a plastic storage ziplock bag, and put the bag in the freezer. Do this the day or night before you intend to make your smoothie bowl. These bananas will definitely be gone in the next week or so.


DSC_0005

DSC_0007_2

When you’re ready to make the smoothie bowl, place 2-3 handfuls of frozen banana in your food processor. Fill with milk near the top of the fruit, almost covering the top frozen banana (but not quite). Mix and serve. It’s that simple.

Of course, there are so many ways to get creative with it. Here is one of my favorite smoothie bowls to make.

 

Almond Butter Smoothie Bowl

Prep Time: 5-10 minutes

Yield: as little, or as much, as you need

 

Ingredients

Base: (to go in the food processor)

  • frozen banana
  • frozen dark leafy greens
  • coconut milk
  • 2 tbs almond butter
  • a splash of vanilla
  • flax seed (optional)

Toppings:

  • strawberries
  • blueberries
  • walnuts
  • hemp hearts
  • chia seed

 

STEP 1: Gather your base ingredients and place them in your food processor or blender. 

The day before, I cut up frozen banana and placed them in the freezer in a plastic ziplock storage bag.

DSC_0022

As far as the frozen dark leafy greens go, I make my own plastic ziplock storage bag containing a medley of my three favorites: kale, spinach, and swiss chard.

DSC_0013

My baby Fleegle loves to help in the kitchen! Here he is singing to the bag of frozen dark leafy greens.

When placing the items in the food processor, put in all ingredients except the coconut milk. You want to pour in the milk last in order to fill in gaps and see exactly how much you need. The milk should be filled near the top of the pile, but don’t have it cover the ingredients. You want enough milk so the contents will stir, but you don’t want so much that you’ll be left with watery soup. You’ll want it to be the consistency of frozen yogurt (or frozen yogurt juuuust as its starting to melt).

DSC_0001

DSC_0007

DSC_0013

STEP 2: Pour the base into a bowl.

I usually end up putting the bowl in the freezer as I prepare the toppings. This keeps the base cold, along with the bowl.

DSC_0014

 

DSC_0015

Or, you guys could be professional chefs and have everything ready before you begin. Whatever, all you organized people out there. Again, I’m the epitome of amateur hour.

 

STEP 3: Prepare the toppings.

I have all my seeds and nuts in mason jars. I’ll set them out in a row, kind of like an assembly line.

In this case, I needed to cut the strawberries. I sliced up a handful.

DSC_0022

DSC_0018

 

STEP 4: DECORATE!

This is the fun part!

Remove your smoothie bowl from the freezer. Stir it up before dressing it up, as the top and edges may be slightly solid from being in the freezer. After that, have fun!

Matt likes to just sprinkle and pile his toppings in no particular order or fashion. I, on the other hand, treat each bowl like a blank canvas. I try to make each bowl a different work of art.

DSC_0026

DSC_0025

To check out all of my smoothie bowl art, go to my Instagram account. Don’t forget to add me while you’re there. I’m trying to update the blog once per week, but I upload something on IG almost every day.

 

 

Happy blending,

thisvegangirllogo

Read More...

Colombian Burger Wrap

DSC_0121

October 25, 2013 By

Since becoming a vegan, I haven’t looked back… much.

As much as I love being vegan, there are a few things that I miss. (The smell of) fried chicken. Cheese. And most of all, Junior Colombian Burger.

Oh, you don’t know Junior Colombian Burger? That’s because it’s a local Orlando, FL favorite. Starting off as a food truck, it upgraded to a tiny, hole-in-the-wall location across the street from Universal Studios. Because of its local popularity, it now has 3 locations in Orlando. Most recently, its location near UCF made its grand opening just two days ago.

A friend of mine posted a picture of it on Instagram, and ever since, I’ve been thinking about Junior Colombian Burger. I’ve missed it so. Not enough to throw out my vegan beliefs, but enough to do some burger research as to how to veganize it and make it my own.

What sets Junior Colombian Burger apart from its competitors? It contains the usual suspects of a patty, lettuce, tomato, onion, ketchup, and mayo, but stands out with its potato chip crumbles, garlic sauce, pink sauce, and pineapple sauce. Trust me when I say that these things make THE PERFECT BURGER.

I asked myself: “Why do I have to miss out on this grand opening, huh? Why can’t I make my own vegan Colombian Burger?” Hence, the vegan Colombian Burger Wrap was born!

This is by far the best vegan burger of all time. I’m that confident. Don’t let the ingredients list scare you; it’s mostly sauce ingredients, which makes it seem less overwhelming. I invite you to open your mind up a little bit and give it a try. It has more than 20 different flavors to create the perfect tangy spin on a classically delicious dish.

 

Columbian Burger Wrap

Prep Time: 30 minutes (can be done during cook time)

Cook Time: 60 minutes

Yield: 8 wraps

 

Ingredients

Basic Ingredients:

  • wraps
  • potato chips
  • ketchup
  • toppings: tomato, leafy greens, onion

Burger Patty Ingredients:

  • 1-15 ounce can black beans, drained and rinsed
  • 1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
  • 1/2 onion, chopped
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • 2 tsp garlic, minced
  • Salt and pepper to taste
  • 1/8-1/4 C gluten-free bread crumbs

Garlic Sauce Ingredients:

  • 3 tbs Veganaise
  • 2 garlic cloves, minced
  • 2 tbs fresh basil leaves, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon lemon juice
  • agave nectar, as needed

Pink Sauce Ingredients:

  • 4 tablespoons salsa
  • 1 tablespoon vegan sour cream

Pineapple Sauce Ingredients:

  • 1 cup crushed pineapple + juice
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon minced ginger (fresh)
  • 1/8 teaspoon black pepper
  • 1 teaspoon cumin
  • 2 tablespoons brown sugar
  • 2 tablespoons vinegar
  • 2 teaspoons soy sauce or Tamari for a gluten free option
  • 1/4 cup water

 

STEP 1: Cook the brown rice.

Brown rice takes forever to cook, so start that now. Use the package ingredients to guide you.

 

STEP 2: Hand-mash the black beans.

While the brown rice is cooking, hand-mash the black beans. I like my patties to have a lumpy texture, not a mushy one, so go easy on the mashing. In other words, don’t think of something you hate (like the traffic you had to battle on the way home) while you mash these black beans.

DSC_0001

 

STEP 3: Food process the onion and garlic.

Place the onion and garlic in the food processor. Again, same mentality with this as the black beans; we want some texture, so don’t ground the poor onions to a pulpy soup. Give them a quick spin and they’ll be read to be placed on top of the black beans.DSC_0006

 

STEP 4: Mix all patty ingredients.

Place the food processed onion/garlic mix on top of the black beans, along with breadcrumbs, chili powder, cumin, salt, and pepper. Stir it all together with the cooked brown rice. Stir together, form into patties, and sprinkle  salt & pepper on top of them.

Put them on the grill and cook until they’re a deep golden brown. I like them crispy on the outside, being that the inside will be a bit mushier.

DSC_0106

 

STEP 5: Make your sauces.

Whenever you’ve got some spare time (either by cooking the black beans or grilling the patties), start making your sauces!

DSC_0092

Garlic sauce, the teacher’s pet.

DSC_0094

Pink sauce… the laid back, go-with-the-flow one.

DSC_0097

Pineapple Sauce, the stubborn, yet unique, one.

With the pineapple sauce, put half of the sauce in a blender. Put the rest of the sauce in a saucepan. Once the sauce has been blended, add the blended sauce to the saucepan, mix, and put on low heat for about 5 minutes.

 

DSC_0104

STEP 6: Build.

Get your toppings prepared and build your masterpiece!

DSC_0110

DSC_0112


DSC_0107

 

DSC_0114

 

DSC_0109

 

Here’s the icing on the cake. DO NOT forget this crucial step.

DSC_0115

DSC_0116

Put it all together and whadda ya got?
ALL OUT DANKNESS, THAT’S WHAT.

DSC_0121

 

 

Enjoy my favorite burger ever!

 

Happy cooking,

This Vegan Girl Logo

Read More...

Spicy Black Bean Burger Wraps

DSC_0056

September 29, 2013 By

I’m not anal retentive about much. In fact, I’m quite okay with disorder in my daily life. Just ask my car.

However, when I eat, I try to keep things as neat as possible. I try to not let any peas touch any of my mashed potatoes, or to let any toppings come out of my sky-high sandwiches. Furthermore, one can empathize with my frustration while eating black bean burgers.

I’ve found that black bean burgers can get a bit messy and crumbly. Therefore, I wanted to make the yummy black bean burger a little more enjoyable to eat, you know, to quiet the irritating voice in my mind. So, here’s a black bean burger all wrapped up.

This also seems to be a better option for the GF crowd, as well. Matt has seemed to have better palatable luck with GF wraps than GF burger buns, so hooray for the Spicy Black Bean Burger Wrap!

 

Spicy Black Bean Burger Wraps

Prep Time: 50 minutes

Cook Time: 20 minutes

Yield: 8 patties / 8 wraps

 

Ingredients

For the patties:

  • 1-15 ounce can black beans, drained and rinsed
  • 1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
  • 1/2 onion, chopped
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • 2 tsp garlic, minced
  • Salt and pepper to taste
  • 1/8-1/4 C gluten-free bread crumbs

Other ingredients:

  • 1 package of wraps
  • Condiments: mustard, ketchup, Sriracha sauce
  • Toppings: avocado, sliced tomato, kale/spinach, red onion, pickle

 

STEP 1: Cook the brown rice.

Brown rice takes forever to cook, so start that now. Use the package instructions to guide you.

 

STEP 2: Hand-mash the black beans.

While the brown rice is cooking, hand-mash the black beans. I like my patties to have a lumpy texture, not a mushy one, so go easy on the mashing. In other words, don’t think of something you hate (like the traffic you had to battle on the way home) while you mash these black beans.

DSC_0001
STEP 3: Food process the onion and garlic.

Place the onion and garlic in the food processor. Again, same mentality with this as the black beans; we want some texture, so don’t ground the poor onions to a pulpy soup. Give them a quick spin and they’ll be read to be placed on top of the black beans.DSC_0006

 

STEP 4: Mix all patty ingredients.

Place the food processed onion/garlic mix on top of the black beans, along with breadcrumbs, chili powder, cumin, salt, and pepper. Stir it all together with the cooked brown rice. Stir together, form into patties, and drizzle hot sauce (with salt & pepper) on top of them.

DSC_0009

 

STEP 5: Cook the patties.

Place burgers on the “grill” (or George Foreman). I placed mine on for about 20 minutes, flipping one time halfway in-between.

DSC_0012

Gluten-Free Chocolate Chip Coconut Cookies! … just kidding.

DSC_0016

 

STEP 6: Cut up all your fresh toppings.

DSC_0005

 

STEP 7: Assemble!

Get the wraps together, pile on the toppings, wrap it up, and enjoy!

DSC_0021

DSC_0025

DSC_0026

DSC_0034

By the way, these wraps make EXCELLENT leftovers. In fact, the leftovers might even be better than the original dinner!

Place the patties in the toaster oven to be toasted for 5 minutes. This way, they come out a lot more crumbly, which gave a more ham-burgery, even feel.

DSC_0036

DSC_0041

DSC_0045

DSC_0047

DSC_0056

 

Happy cooking!

thisvegangirllogo

 

Read More...

Gluten-Free Coconut Curry Wrap

DSC_0043

August 25, 2013 By

I’m back after a two-week hiatus! It’s been a crazy time for me: BACK TO SCHOOL!

For teachers, back to school week can be a whirlwind of never-ending to do lists that never seem to get finished, questions without answers, and yawn-induced trainings/meetings.

It’s not all bad, though. It’s also an exciting time to get creative, get organized, and start anew!

 

Speaking of starting anew, I am in need of fresh, cutting-edge lunch ideas. Canned soup and PB&J’s should NOT be on my lunch menu everyday this school year. Being vegan means I mostly take leftovers from the night before, but sometimes, no leftovers are to be had. I need an easy lunch that is nutritious, will fill me up, and most importantly, can be made in a snap.

I decided to remake a restaurant favorite: Coconut Curry Wrap.

Matt, my gluten-free boyfriend, and I both indulged in this flavor-packed wrap! His wrap contained egg, so I enjoyed a spinach wrap. This wrap can be enjoyed hot or cold, which is perfect for a great lunch for work.

 

Coconut Curry Wrap

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 2 wraps

 

Ingredients:

  • wrap (Goodbye Gluten! wraps are a yummy GF option, however, not vegan)
  • about 10oz of extra firm tofu, cut into cubes
  • 2 celery stalks, sliced
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries, chopped
  • 1 handful of leafy greens
  • 1/2 cup Veganaise
  • 1 garlic clove, crushed and minced
  • 2 teaspoons unsweetened coconut shreds
  • 1 teaspoon curry powder
  • 1/2 teaspoon agave nectar
  • 1/2 teaspoon salt

DSC_0002

 

STEP 1: Cut up your tofu into cubes.

I cooked my tofu cubes on a tabletop George Foreman grill. I sprayed the grill with olive oil and cooked the cubes for about 8 minutes, flipping the cubes occasionally.

Since my George Foreman acts like a giant panini press, it helped drain out some of the inner tofu juices while cooking. If you plan on pan-frying your tofu, I suggest lightly pressing your tofu with a paper towel before cooking in order to infuse it with olive oil instead.

DSC_0006

DSC_0007

 

STEP 2: While your tofu snaps, crackles, and pops, combine your glorious creamy mixture of Veganaise, a garlic clove, coconut shreds, curry powder, agave nectar, and salt. When the tofu is finished grilling, add it to your Veganaise bowl and mix it all together. Set aside.

DSC_0011

 

STEP 3: Cut up your celery, walnuts, and dried cranberries.

DSC_0013

What a beautiful color combination.

 

STEP 4: Begin to build your tasty creation! Lay out your wrap and add your tofu, celery, walnuts, and cranberries, while topping it all of with your leafy greens. (I topped mine with kale, my personal favorite.)

Matt's GF wrap to the left, my spinach wrap to the right.

Matt’s GF wrap to the left, my spinach wrap to the right.

 

DSC_0023

DSC_0024

DSC_0028

 

 

Wrap it all up tightly and cut in half so you can enjoy the satisfying visual of the inner contents!

DSC_0041

DSC_0034

DSC_0036

DSC_0040

 

DSC_0043

 

Happy lunch-packing!

thisvegangirllogo

Read More...

Gluten-Free Balsamic Veggie Wrap

DSC_0046

July 12, 2013 By

Members of the gluten-free community get the crap end of the stick sometimes.

At Publix in Florida, they sell Goodbye Gluten wraps (not vegan, so I don’t eat them, but he enjoys them.)  Here in Mississippi, Matt and I spend quite a good chunk of time searching for gluten-free wraps at our local grocery store. We were really disappointed when we didn’t end up finding what we were looking for.

You know, sometimes, people in the GF community don’t feel like spending hours in the kitchen creating things that “normal” people find 20 varieties of in the grocery store, like GF wraps. If I’m feeling especially lazy that day, shouldn’t I have at least one option that I can just fall back on? It’s very frustrating sometimes.

With this recipe, we ended up settling with Corn Tortillas. It wasn’t exactly what I was looking for, as I wanted something bigger and with a more flour-y taste, but at least we had something.

 

Despite the initial dilemma, these ended up tasting amazing. It tasted like sweet, sweet summer! The flavors blended nicely. These would be perfect for a picnic lunch, or perhaps a light dinner.

 

Gluten-Free Balsamic Veggie Wrap

Prep Time: 15 minutes

Cook Time: 5-10 minutes

Yield: 2-4 servings

 

Wrap Ingredients:

  • 1 package of your favorite tortillas
  • 1 avocado
  • 1 peach
  • 1/4 cup red onion, diced
  • 1/4 cup grape tomatos, quartered
  • 1/2 cup edamame
  • 1 handful of natural almonds, halved
  • 1 handful of kale, chopped
  • vegan cream cheese (optional)

 

Dressing Ingredients:

  • 2 tbs olive oil
  • 2 tbs balsamic glaze
  • 1 tsp Dijon mustard
  • 1 tsp agave nectar
  • 1 tsp garlic powder
  • 1/2 tsp salt

 

STEP 1: Begin by boiling your edamame. No exact measurements here. I just boiled some water and threw a couple handfuls of edamame in there. Boil for 3 minutes, drain, and set aside.

DSC_0009

 

STEP 2: Cut up all your fruits, veggies, and nuts!

DSC_0016

 

STEP 3: Create your balsamic glaze and whisk it up!

DSC_0024
 

STEP 4: If you’re using corn tortillas like I did, start a non-greased skillet on the stove with medium-high heat. Throw on your corn tortilla for 10 seconds on the first side, flip, and 5 seconds on the second side. Don’t get cocky with this or you’re tortilla will get burnt!

But don’t worry, there’s 50 more tortillas in the bag anyway, so play around with it and see what works for you and your stove.

Quick as a snake, swift as a deer.

Quick as a snake, swift as a deer.

 

DSC_0019

Good tortilla!

 

BAD tortilla!

BAD tortilla!

 

STEP 4: Begin building your masterpiece! If you’re looking for a more wholesome wrap, leave off the cream cheese. However, if you don’t mind splurging a bit, the cream cheese is an lovely addition.

 

Without cream cheese:

DSC_0044

 

 

DSC_0046

 

DSC_0049

 

With cream cheese:

 

Double Trouble! (glued with cream cheese)

Double Trouble! (glued with cream cheese)

 

DSC_0055

DSC_0061

DSC_0062

 

MMMMMMMM!

 

 

If you love the pet pics, here’s one I got while I was making my wraps. This is Nala, my roommates’ Rottweiler puppy. It’s so difficult to get a picture of this fiesty, wiggly girl, but here she is!

DSC_0043

“I can’t have a wrap?” 🙁

 

 

Happy cooking!

thisvegangirllogo

 

Read More...

Mexican Pizza

IMG_6865

July 7, 2013 By

Do you want a dish that will make even the biggest vegan skeptics begging you for more? Look no further than this Mexican Pizza!

This is adapted from Vegan Richa, who has incredible recipe ideas! (Thank you!)

I adore this recipe because it’s really easy. It’s unlike any kind of pizza most people have ever tasted. You can make it as mild -or hot- as you want. I’ve made this pizza for almost every non-vegan I know and they always seem blown away at how delicious and flavorful it is.

In fact, I’ve made it so many times that I’ve kind of made my own adaptations to the recipe.

 

Mexican Pizza

Soak Time: 8 hours/overnight

Prep Time: 15 minutes

Cook Time: 20 minutes

 

Ingredients:

1-2 pizza dough balls

1 can of refried beans (I do Old El Paso Fat Free refried beans, as it is the only one without lard)

1/2 cup grape tomatoes, halved

1/4 red onion

1-2 avocado

1-2 tbs olive oil

1/2 lime, squeezed

a small bunch of kale, chopped

salt/pepper to taste

 

Lemon & Lime Crema Ingredients:

1/2 cup cashews, soaked in water for 8 hours/overnight

1/2 tsp salt

1-2 garlic cloves

1/2 lemon, squeezed

1/2 lime, squeezed

lemon/lime zest

 

STEP 1: Preheat the oven to 400° F. Spread your pizza dough out on your cooking pan. Spread the refried beans on top of the dough. Place in the oven when ready. It should cook for about 20 minutes.

IMG_6860

 

IMG_6862

 

 

STEP 2: Create your lemon/lime crema. Drain your soaked cashews and place them in a food processor. Slowly fill up your food processor with water until it barely covers the top of your cashews. Turn your food processor on high. It might be a few minutes until they  become creamy.

After that, mix in your other ingredients. It may seem like a ton of flavor now, but you’ll thank me later when it’s on top of the pizza! Place in the refrigerator to cool.

 

Soaked cashews.

Soaked cashews.

 


IMG_6859

 

 

 

STEP 3: Prepare your pizza toppings. In a bowl, combine the fruits/vegetables, oil, juice, and seasonings into the bowl and mix.

IMG_6863

 

 

STEP 4: By this time, your dough should be ready! Take out the dough, spread out your toppings, and pour the Lemon/Lime crema on top!

IMG_6865

 

 

STEP 5: Get to this thing as fast as possible before it’s all gone.

 

I LOVE to smother the heck out of this bad boy with hot sauce. It pairs so well with the coolness of the Lemon/Lime crema.

 

I’m drooling just looking at this thing. Stop what you’re doing right now and make this insanely tasty pizza!

 

 

Happy cooking!

thisvegangirllogo

 

Read More...