Category Archives: Main Courses

Pesto Pizza

Main Courses

pizza

Print Recipe

Pesto Pizza with Veggies

Servings: 3

Ingredients

  • 1 package of frozen for refrigerated pizza dough*
  • 1/2 cup vegan pesto or prepared pesto
  • 2-3 thinly sliced roma tomatos
  • Assorted grilled vegetables*
  • 1/2 can of artichoke hearts
  • 1 large handful of spinach or arugula leaves
  • 1/4 small red onion thinly sliced
  • 2 TBS Kalamata olives coarsely chopped (optional)
  • 2/3 cup crumbled goat cheese optional

Instructions

  • Prepare pizza dough according to package directions
  • Spread pesto on pizza dough
  • Top with tomatos, vegetables, artichoke hearts, spinach, red onion and olives and goat cheese (if using)
  • Bake until dough is cooked and toppings are heated.

Notes

*I like Essential Bakery's frozen pizza dough. To prepare I cook on a pizza stone until bottom is lightly browned. Remove from oven, flip the pizza and top the cooked side. Return pizza to oven to crisp the (now) bottom of the pizza and cook the toppings.
**I love using peppers, zuchinni, or eggpant; To grill, cut into uniform slices, spray with olive oil, season with salt and pepper, and grill until vegetables are lightly cooked and black grill marks are formed.

Ancho Shrimp Tacos with Tangy Slaw

Main Courses, , , , , ,

This is a regular meal in my house year round (although it’s especially great in summer when you don’t want to heat up the house with a lot of cooking).  These are really quick and easy and the combination of flavors is amazing.  

ancho shrimp tacos

Print Recipe

Ancho Shrimp Tacos with Tangy Slaw

Delicious and easy shrimp tacos.
Servings: 2

Ingredients

For the Slaw

  • 1 1/2 cups shredded green cabbage
  • 1/8 small red onion finely sliced
  • 4 medium radishes julienned
  • 1/4 jalepeno or serrano pepper minced
  • 1 TSP salt
  • 1/4 cup Wildwood Zesty Garlic Aioli*
  • 1 handful cilantro chopped
  • Squeeze of fresh lime juice
  • 1/2 ripe avacado sliced

For the Shrimp

  • 6-12 shrimp depending on the size of the shrimp, peeled and deveined
  • 1 TBSP ancho chile powder
  • Salt and pepper to taste
  • 1 TBSP canola oil

Instructions

  • Place cabbage, onion, radishes and jalapeno in a fine mesh strainer and toss with salt. Let sit for 30 minutes to extract some of the moisture from the vegetables. (This is a totally optional step, but I usually do it because then the slaw doesn't get too watery. However, if you are going to eat it right away, you could omit this step and have a much crispier slaw.)
  • Toss vegetables with aioli, cilantro and lime juice and set aside.
  • Toss the shrimp with the seasonings and sauté in canola oil until cooked through. Chop up the shrimp or leave it whole.
  • Heat tortillas** on a cast iron gill pan until they are warmed and have grill marks.
  • Serve the shrimp and slaw on corn tortillas** topped with avocado slices.

Notes

*I love Wildwood Zesty Garlic Aioli. It's an eggless/vegan mayo that has a great garlic flavor. You could probably substitute regular mayo and add some minced or pressed garlic. However, I really recommend the Wildwood product, because the flavor and texture are amazing. It's also great for picnic salads and sandwiches because it's eggless and you don't have to worry about food poisoning. I also use it on BLTs.
**One other product plug - I get the most amazing corn tortillas at Whole Foods. The brand is Mi Abuelita Bonita. They make amazing green chile tortillas. They are corn tortillas, but they have a texture that is closer to a flour tortilla. The only place I have ever seen them is Whole Foods.

Cauliflower Dal

Low Calorie, Main Courses, Vegan, , , , , , , ,

 dal 002

Print Recipe

Cauliflower Dal

A dal is an Indian stew made from lentils or beans. This flavorful version uses panch phoran, a whole spice blend containing equal parts of fenugreek, fennel seeds, cumin seeds, black mustard seeds, and nigella seeds. You can find this blend in well-stocked spice shops, Indian markets, or online.
Servings: 4

Ingredients

  • 1 head cauliflower broken into florets
  • 2 TBSP coconut oil canola oil would work fine as well
  • 1 1/2 cups red lentils rinsed and drained
  • 4 cups vegetable stock*
  • 1 medium onion diced
  • 1 TBSP tumeric
  • 1 1/2 TBSP panch phoran
  • 1/2 TBSP crushed red pepper or aleppo pepper optional
  • 1 jalepeno or other chile minced (optional)
  • 1 1/2 inch piece of ginger grated
  • 2 medium tomatoes diced (you could also use canned diced tomatoes)
  • salt and pepper
  • cilantro for garnish

Instructions

  • Preheat oven to 400 degrees
  • Toss cauliflower florets with 1 TBSP coconut oil, salt and pepper and roast in oven for 15-20 minutes
  • Heat remaining TBSP of coconut oil on medium high heat; add panch phoran and stir until seeds begin to pop
  • When seeds begin to pop, add onion and saute for 3-5 minutes
  • Add chile and garlic and cook for another 1-2 minutes
  • Add broth, lentils and tumeric and bring to boil
  • Cook at a simmer until lentils are soft and breaking apart, about 20 minutes
  • Add roasted cauliflower to lentils and continue cooking for another 5-10 minutes until mixture and flavors are well combined
  • Season with salt, pepper, and chile flakes to taste and serve alone or over rice, garnished with cilantro

Notes

* I like Better Than Boullion No Chicken Base
Adapted from Fat Free Vegan Kitchen