Monday, June 28, 2010
Zpizza is my new favorite pizza place. You get to eat pizza cruelty free with their vegan pizza. And, you don't get that bloat that cheese gives you after you eat pizza.
My husband and I were shocked at how good this was. We thought it was real sausage and cheese for a minute. We thought, "oh no, they messed up our order!".
Zpizza has many locations. I hope you live near one. Oh, did I mention they have gluten free options and that everything is organic?
Saturday, June 26, 2010
I made this recipe that I found on you tube. You can watch it here.
The kids loved it, but my husband thought it was too bland.
I eliminated the guacamole since I'm allergic to avocados.
I have been eating leftovers forever. So yummy.
Also in the photo is vegan nacho cheese over tortilla chips.
Monday, June 14, 2010
The whole family really enjoyed this one.
Makes 8 cups.
From Skinny Bitch in the Kitch
1 TBSP refined coconut oil
1/2 red bell pepper, cut into 1/2 inch dice
1/2 yellow bell pepper, cut into 1/2 inch dice
1/2 onion, cut into 1/2 inch dice
1 zucchini, quartered lengthwise and cut into 1/2 inch slices
1 yellow squash, quartered lengthwise and cut into 1/2 inch slices
4 cloves garlic, minced
1 tsp fine sea salt
1/2 tsp pepper
1/2 tsp dried marjoram
1/2 tsp dried thyme
1/8 tsp cayenne powder
6 cups low-sodium vegetable stock
1 1/2 cups lentils
1 TBSP tamari or soy sauce
1/2 tsp sesame oil
1 (14.5 oz) can diced tomatoes with juices
Heat the oil in a 4-6 quart stock pot over medium heat. Add the bell peppers and onion, stir occasionally for 2 minutes. Add zucchini, squash, garlic, and spices, stir occasionally for 1 minute.
Stir in the stock, lentils, and soy sauce. Increase the heat to high, boil, and then reduce to a simmer. Cook until the lentils are tender, about 30 minutes. Add the sesame oil and tomatoes, stirring until the tomatoes are heated through.
Wednesday, June 2, 2010
This recipe is delicious. Everyone but the 3 year old liked it. He said the noodles were dirty.
It's from Peta.
2/3 cup basil pesto
1 9oz pkg fresh fettuccine
1 TBSP olive oil (I used safflower)
3 cloves garlic, minced
2 cups sliced roasted red bell peppers
1/2 cup pitted olives, halved lengthwise (I used kalamata)
salt and pepper to taste
place pesto in a large bowl
cook pasta according to pkg directions
While pasta is cooking, heat the oil in a large skillet over medium high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the peppers and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.
Drain the cooked pasta, reserving 1/3 cup of water. Whisk the pasta water into the pesto.
Add the pasta to the pesto and toss to combine. Add the peppers and olives and combine.
Divide among 4 bowls and serve immediately.
We actually had leftovers.