Tropical Pizza!

I'm dreaming of summer. This recipe says it all. I'm longing for 80 degree runs, beach vacations, everything that summer brings with it. Mostly warm weather, though. This winter has killed me.
I created this pizza on a snow day, ironically. This is about the most summer-y pizza in the world, which is probably the reason I made it on a day that snowflakes were falling. Wishful thinking, Anna? Guilty as charged...Regardless of what's happening outside when you make this dish, I guarantee you will be delighted with the flavors (and the presentation)! One last thing to say..."Calgon, take me away!"

Tropical Pizza!

Tropical Pizza; Vegan, Gluten-Free; Makes one Pizza.

Ingredients

1. 1/4 cup plus 1/8 cup coconut flour
2. 1/4 tsp vanilla powder
3. 2 T ground flaxseeds
4. 1/4 cup plus 1/8 cup plus 1/8 cup water, divided
5. about 1/4 tsp stevia
6. 1/4 cup coconut cream (I use Trader Joe's brand)
7. 1/2 cup mango chunks
8. 1/2 cup pineapple chunks
9. cilantro
10. 1 tsp shredded, unsweetened coconut

Method

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium size bowl, combine flour, vanilla powder, flax, and stevia. Stir well to combine. 
3. Add 1/4 cup water and stir. Gradually add in remaining 1/4 cup water-1/8 cup at a time. It will be slightly crumbly, but should still hold together.
4. Roll dough into a ball and place in center of bowl. Pour about 1-2 Tablespoons water over ball and roll around. 
5. Place ball in center of parchment lined baking sheet. Flatten out into crust shape. You will have to work with it a bit, flattening out the cracks that form. Crust should end up being about 1 and 1/2 inches thick--don't flatten too much as it is more delicate than a grain-based crust.
6. Place in oven and cook uncovered for 17 minutes. Remove from oven and let cool. 
7. While crust is cooling, prepare your topping. Add to a bowl mango and pineapple. Heat in the microwave for about 15 seconds to warm so flavors will mesh better. Remove and stir in cilantro. Let sit a few minutes for flavors to mingle. 
8. Top crust with coconut cream, spreading evenly. Place mango salsa on top. Sprinkle coconut flakes on top. Serve, slice, and devour!

Notes: 

*The coconut cream will melt unless you let the crust cool considerably (you could actually place it in the fridge for a bit). IF you don't mind a melty cream, go ahead and top after about 7 or 8 minutes. 

*You can use frozen mango and pineapple if fresh isn't in season. Use same method for salsa preparation.

Fruity Deliciousness! Yummy.

Coconut-Ginger Veggie Burger

I'm sure you've heard the old saying "don't judge a book by it's cover". Well, I've got a new one for you: "don't judge a burger by it's color". Seriously, though. Don't scrunch your nose up until you taste this baby. Oh. Mmmm. Yes. Creamy white beans combined with exotic coconut flavors and spicy ginger. It's may look unassuming, but this burger is hiding it's deliciousness. Packed with protein, flavor, and good-for-you fresh herbs (hello, ginger!), this burger is the perfect addition to a meal, or can even be enjoyed as a snack.

Coconut-Ginger Veggie Burger. Don't Judge.

Coconut-Ginger Veggie Burger; Vegan, Gluten-Free. Makes one small Burger.

Ingredients

1. 1 T coconut cream
2. 4 tsp fresh ginger, minced
3. 2 T coconut flour
4. 1/2 Cup navy beans, drained and rinsed
5. 2 T unsweetened shredded coconut

Method

1. Heat a non-stick skillet over medium heat.
2. In a mini food processor, combine beans, ginger, coconut cream, and coconut. 
3. Process until smooth. Transfer mixture to a bowl and stir in coconut flour. 
4. Form a patty and place on skillet/pan. Cook 3-4 minutes per side. Serve warm. 

You reaaaallly want to make this burger. Trust me.

Holiday Post!: Minty Shamrock Shake

I'm a sucker for holidays. Especially the so-called "Hallmark holidays" (i.e. Valentine's Day, St. Patty's Day, etc.). I always have been, and I think I always will be! There is just such joy surrounding these days. People act happier when they know these days are close. Really! The colors, the decorations, and, who would I be not to acknowledge the best part...the food!
I LOVE preparing holiday-themed recipes. In fact, as time goes on and I continue to increase my recipe collection, you all will be seeing LOTS of holiday-themes recipes. I'm cheesy, I know. I can't help it.
I especially love St. Patrick's Day. Maybe it's my Irish heritage (come on, you had to have guessed. Check out the hair!), or maybe the fact that my favorite color is EVERYWHERE for the entire month of March, or maybe that this holiday marks the beginning of my favorite season...I don't know. I just know I love St. Patrick's Day!
Anyway. On to the RECIPE! If I may be so bold, this smoothie rocks. The combination of flavors come together perfectly and completely epitomize St. Patrick's Day (and Spring in general!). Frosty frozen bananas, creamy coconut cream, fresh mint leaves, oh yeah. Definitely a favorite smoothie from now on...

Minty Shamrock Shake

Minty Shamrock Shake; Vegan, Gluten-Free. Serves One.

Ingredients

1. 2 bananas, sliced and frozen
2. 2 T coconut cream
3. 2 fresh mint leaves
4. 1 Cup almond milk
5. 2 Cups fresh spinach leaves

Method

1. Super-duper simple: Combine all ingredients in a Vitamix or other high-speed blender and blend low to high until smooth. Pour into large glass and enjoy!

Chickpea-Beet Crusted Pizza with Green Pea Cream Sauce

I love creating different pizza crusts. It's so fun to experiment with all the veggies you can turn into a pizza base! This crust, for example, was totally random. Usually I will start thinking of a recipe, take a couple days to mull over in my head what spices would work best, and finally, after about a week or so, try and create it. I'm not a very "fly by the seat of your pants" type girl. I like to have a plan.
THIS recipe, however, was VERY "fly by the seat of your pants". It was Saturday night. I had gotten home later than planned (this usually is the case on Saturdays!) and needed to make something quick. I was planning on my "go-to" (raw veggies, tofu, oatmeal, and chia pudding), but when I opened the fridge door, I saw the beets I had bought earlier that week staring at me just BEGGING to be used. I looked at the clock, looked back at the beets, and grabbed them. I needed to use them anyway, so why not be a little adventurous. Turns out adventurous is good...really good.

Crust, pre-garnish

Chickpea-Beet Crusted Pizza, dressed with Green Pea Cream Sauce and sliced mushrooms


Chickpea-Beet Crusted Pizza with Green Pea Cream Sauce; Vegan, Gluten Free. Makes one Pizza

Ingredients-Crust

1. 3/4 cup canned chickpeas, rinsed and drained
2. 1/2 cup steamed, sliced beets
3. 3 T almond meal/flour
4. onion and garlic powder, to taste

Cream Sauce

1. 1/3 cup frozen green peas, thawed
2. 2 T coconut cream
3. splash of water for ease of blending

Method

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
2. In a food processor, place beets and process until finely chopped. Add chickpeas and process until well combined...almost pureed, but still slightly chunky. Scrape sides as needed as you process.
3. Transfer to a bowl and add almond flour and spices. Stir to incorporate.
4. Roll into ball and flatten out onto parchment. Your crust should be about 3/4 inch thick. 
5. Bake uncovered 25 minutes.
6. While crust is cooking, prepare your sauce. 
7. Place peas and coconut cream in food processor and process until smooth, adding splashes of water as needed. 
8. Remove crust from oven and let cool 5 minutes. Prepare any desired toppings.
9. Spread cream sauce over crust and top with desired toppings. Slice and enjoy! 

Crust, pre-garnish

Curried Carrot-Coconut Soup

It's been a cold winter. Too cold for my liking. I hate the cold, to be honest (Ironic, considering I am a figure skater...). This winter has felt very loooooooong. Way too many single-digit days. Brrrr. I told my Dad that I think I have permanent goose bumps from being ceaselessly freezing since October. Not cool.

When I'm cold, there is one thing I want: soup. Well, and oatmeal. But that's for a different post! This soup warms you from the inside out. This is the soup to eat on those single-digit "bone chilling cold" days. Creamy coconut milk, spicy curry, silky carrots, and just a hint of sweetness all packed into a delicious bowl of steaming hot goodness. Did someone say 10 degrees tomorrow? Bring It. 

Curried Carrot-Coconut Soup.

Curried Carrot-Coconut Soup; Vegan, Gluten-Free. Serves One.

Ingredients

1. 2 Medium Whole Carrots, peeled and chopped
2. 3/4 Cup canned coconut milk, divided
3. 2/3 Cup almond milk
4. 1/2 Cup Canned Navy Beans (or other white beans)
5. 1/2 tsp curry powder
6. 1/2 packet (about 1/2 tsp) stevia, or to taste
7. coconut cream, for garnish

Method

1. Place carrots in  a small soup pot and cover with water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork. 
2. Drain carrots in a colander and transfer to a vitamix or other high speed blender. Add beans, almond milk, and 1/2 Cup of coconut milk. Blend on HIGH speed for 45 seconds to 1 minute. 
3. Transfer soup back to small pot and stir in remaining 1/4 Cup coconut milk, curry, and stevia. Stir well. Cook until bubbles form on top and soup is heated through. 
4. Carefully pour into large bowl and garnish with coconut cream. 

Creamy Deliciousness, ready for devouring.