Chicago Style Deep Dish Pizza

In honor of our upcoming trip to Chicago, Dan and I decided to try this vegan(ish) recipe...meaning it's not actually vegan at all. But it is vegetarian! We were going to make the vegan version of this (and will soon) but thanks to a snow storm in October, we couldn't get to Whole Foods for the right kind of cheese. Anyway, this recipe was delicious. The pizzas came out fab. We didn't know what "laminating" the dough meant, so we skipped that step, and it was still great. We will try that next time, I think.



Anyway, I found this recipe in an old Cooks Illustrated. Unfortunately I cannot get the recipe online (you have to pay to use the site) but found it on another blog. The recipe can be found here: Annie's Eats

Source: Cooks Illustrated Magazine

Sundried Tomato Pasta Salad

Pioneer Woman is probably one of the most un-vegan cooks out there, but I do love her recipes! (Probably has something to do with my love for cheese). It was actually pretty easy to vegan-ize this recipe, I just took out the parmesan cheese! It was still delicious. My sister, Dan and myself basically finished the whole dish last night. Success!



Edits - no parmesan cheese, I omitted the cherry tomatoes and used less pasta (gemelli, yum!)

Her full recipe can be found HERE

Source: Pioneer Woman website

Raw-some Pasta & Marinara

After reading some blog entries on raw pasta, I decided to purchase a veggie slicer...I needed to get in on the spiralizing action! It came today, and Dan and I tried out some zucchini pasta & marinara sauce, along with some random potatoes. The potatoes were so delicious, but they came out of the oven the most hideous bunch of thin curly crisps...so no pictures. We actually set the fire alarm off - luckily Ben slept straight through!

Back to the raw-some pasta meal! Anyway, the spiralizer was very fun - the zucchini took about 1 minute to make.



The marinara sauce was interesting. I found it to be a bit sun-dried tomato-y, but Dan loved it. I might have added too much garlic also. Who knows. I might tweak it next time or find another raw marinara to experiement with. Or *gasp* just use some jarred sauce.

Raw Tomato Sauce
Soure: Hallelujah Acres

Ingredients
•4 tomatoes (cut 3-1/2 into quarters for blending, dice and keep 1/2 for adding after blending)
•1 Tbsp olive oil
•1 clove garlic
•1/4 tsp unrefined sea salt
•1/4 cup fresh basil leaves (add other Italian-style spices if desired)
•Handful of sun-dried tomatoes (use more for a thicker sauce)

Directions
1.Blend all ingredients (except diced tomato) in a high speed blender until creamy.
2.Pour into a bowl and add diced tomato. Hand-mix well.
3.Serve chilled with pasta, or use as a pizza sauce or appetizer dip.



Overall, our first meal with the Spirooli was a success! Very happy with the outcome and how easy it was to use.

Birthday Bruschetta

Ben's first birthday was this past Sunday...can't believe a year has gone by since the little guy came into this world. It seems as if he has always been here! Anyway, we made this yummy appetizer on his birthday. I have never made fresh bruschetta, and boy, is it worth the time! I am never a fan of the bruschetta you order out...it just never is exactly what I like. This recipe, however, is amazing!



The best part is the leftovers are even better...the balsamic soaks into the tomatoes. Mmmmmm....

Source: Found on A Healthy Passion blog

Mock Chicken Salad with Vegenaise

This is genius. I can't believe I never knew about this before! I bought Vegenaise and have been really excited to try it out (and also really nervous). Then on Rachel Ray the other day, Gwyneth & Rachel are discussing their love for Vegenaise, even though neither of them are vegan. That made me really excited to try it! But, the problem - what to try it with? I am not eating tuna, or turkey...what else do you put mayo on?

Then I came across this recipe for "Mock Chicken Salad". Basically you just mash chickpeas and add vegenaise and it's delicious! I tried out 2 types - some with relish and then with kalamata olives. The relish won by a mile! It's amazing! I just threw on a roll, and I felt like I was eating chicken salad. Enjoy!!

Kalamata Olive love

The other day I jokingly told my sister I wished I could crawl inside a kalamata olive. I was *almost* kidding. I love these things. I probably never even had one until recently, but Dan and I can't get enough of them! It's also quite convenient that our food store (attached to our building) has a fresh olive bar that I raid almost daily. This is a recipe Dan and I make at least once a week - usually twice. You can add chicken or feta cheese to it (before I was doing the veg thing, we did this). But it's even delicious just plain! All you need is:

- About 20 kalamata olives, halved
- Avocado, diced
- Grape tomatoes, halved
- olive oil
- red wine vinegar
- Rice

Put tomatoes & olives into a small frying pan with olive oil and plenty of red wine vinegar. Cook for a few minutes. We then put the olives, tomatoes & avocado over rice (we use rice pilaf, but brown rice would be good too). Add extra red wine vinegar if you are strange like me.



Then, voila! Easiest meal ever!

Product Review: Gardein Chicken Strips

Since Dan had a work dinner, my sister & her husband came over to keep me company tonight. (Noticing a pattern? I hate to be alone...) Anyway, to repay them for spending their evening with me and a cranky baby, I made them dinner!

I decided to try out these new Gardein Chicken strips I bought the day I decided to go veg. I just popped them in the oven and served them plain (Jeff and I used buffalo sauce, Laura ketchup...we are like children). They were fab! So delicious! I thought they tasted very chicken-like and are a great chicken sub. I am pretty sure Dan is going to enjoy them also.

A+ for Gardein! Can't wait to try out their other products.



My next review will be on Vegenaise & Vegan parmesan cheese...I'm scared.