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Below is my new recipe for Vegan Potato Chorizo Pizza. & if you just said that picture looks to good to be vegan, then shame on you!

Vegan Potato Chorizo Pizza

4 small or medium red potatoes
1 package of soy chorizo, Trader Joe’s brand
2 tsp of grapeseed oil
1 sweet onion
2 TBS. of Earth Balance non dairy butter
1 package of pizza dough
1/4 cup of Red Mill ground polenta (optional)
3 chopped cloves garlic
1/2 cup fresh chopped parsley
dash of sugar
salt & pepper
graded parmesan soy topping (optional)

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lettuce wraps

Cilantro Lime lettuce wraps:
1 8oz package of savory flavored tofu (soyboy brand smoked flavor works well)
1 box earthboun farms orgainc butter lettuce leaves
3/4 cup of loosely packed fresh cilantro
1 cup of chopped baby bella mushrooms
1 cup of loosely packed chopped cilantro
2 garlic cloves
2 julienned carrots
2 tsp. crushed red pepper flakes
3 limes
salt & additional lime juice to taste
Saute garlic, chopped mushrooms & 1 tsp tammari sauce in 1/4 cup water until mushrooms are fully cooked. Remove from heat, drain & discard any liquid that is left in the pan.
While the mushrooms are cooking, cut the tofu into thin strips for frying. In a separate large skillet fry tofu with enough oil to thinly coat the pan. Turn frequently to keep from burning. Squeeze one lime wedge directly on the tofu while cooking. Once the strips are crispy and browned on both sides remove from heat.
Dice tofu into smaller pieces. In a large bowl combine mushrooms, cilantro, tofu, carrots, the juice of 2 1/2 limes, 2 Tbs. tamari sauce, the crushed red pepper flakes, and salt.
To serve place the pre washed lettuce on a plate with limes as garnish & filling in a small bowl. Guests can assemble their own wraps. Serves 4 – 6

Cilantro Lime Lettuce Wraps

1 8oz package of savory flavored tofu (soyboy brand smoked flavor works well)
1 box earthboun farms orgainc butter lettuce leaves
1 cup of chopped baby bella mushrooms
1 cup of loosely packed chopped cilantro
2 garlic cloves
2 julienned carrots
2 tsp. crushed red pepper flakes
3 limes
salt & additional lime juice to taste

Saute garlic, chopped mushrooms & 1 tsp tammari sauce in 1/4 cup water until mushrooms are fully cooked. Remove from heat, drain & discard any liquid that is left in the pan.

While the mushrooms are cooking, cut the tofu into thin strips for frying. In a separate large skillet fry tofu with enough oil to thinly coat the pan. Turn frequently to keep from burning. Squeeze one lime wedge directly on the tofu while cooking. Once the strips are crispy and browned on both sides remove from heat.

Dice tofu into smaller pieces. In a large bowl combine mushrooms, cilantro, tofu, carrots, the juice of 2 1/2 limes, 2 Tbs. tamari sauce, the crushed red pepper flakes, and salt.

To serve place the pre-washed lettuce on a plate with limes as garnish & filling in a small bowl. Guests can assemble their own wraps.

Serves 4 – 6

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tea II

Red Pepper Tea Sandwiches

1 jar of Trader Joe’s roasted red pepper & eggplant spread
6 slices of Italian bread
1 broccoli floret, all the stems removed
10 cherry tomatoes, halved
1 small bunch of fresh cilantro, chopped finely

To assemble the sandwiches, spread a thin layer of the red pepper spread on each slice of bread, and top with the cherry tomatoes, cilantro & sprinkle on the broccoli spores. Remove the crusts before cutting into triangles. Arrange on lovely dish and you are ready for tea!

 
tea sandwhich
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Leaving work, you know what you have to do, grocery shop, and what you want to do, enjoy the last of the sumer weather. Well, Tuesday evenings in Tremont you can do both! If you haven’t been to the Tremont Farmers’ Market yet, you are missing out. Each week I look forward to seeing what locally grown produce will be there. They have fresh fruit and vegetables, many specialty items and music. Tonight I will be making a spicy thai stir fry with my purchases.

My Shopping List

parsley
rainbow chard
green beans
lettuce
sweet corn
hot peppers
sweet onion
eggplant
basil
carrots

Lincoln Park, on W.14th Street between Starkweather & Kenilworth Ave.
Tuesdays from 4:30 – 7:30 pm
June 16 – October 20
www.tremontfarmersmarket.com

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final kabob
 

1 package of Trader Joe’s Tempeh
3 Tbs. of maple syrup
3 Tbs. of grape seed oil
4 Tbs. of balsamic vinegar
2 Tbs. of hot sauce
1 Tbs. of tamari or soy sauce
3 Tbs. of McCormick’s taco seasoning or something comparable
1 tsp. of smoked sea salt
3 tsp. of paprika
Chop the tempeh into kabob size peices. Steam the tempeh until soft (aprox. 20 min) this releases the bitterness and makes it easier for the marinade to soak in. Empty the remainder of the ingredients directly into a plastic baggie with the steamed tempeh. let marinade for 30 min. place on skewers  grill until outer edges are crispy but not black.1 package of Trader Joe’s Tempeh3 Tbs. maple syrup3 Tbs. grape seed oil

4 Tbs. balsamic vinegar
3 Tbs. maple syrup
2 Tbs. hot sauce
1 Tbs. tamari or soy sauce
3 Tbs. McCormick’s taco seasoning or something comparable
1 tsp. smoked sea salt
3 tsp. paprika

Chop the tempeh into kabob size peices. Steam the tempeh until soft (aprox. 20 min) this releases the bitterness and makes it easier for the marinade to soak in. Empty the remainder of the ingredients directly into a zip-lock bag with the steamed tempeh. Let the tempeh marinade for 30 min. then place on skewers. Grill until outer edges are crispy and only slightly blackened. A great alternative to dogs & patties. 

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This is my favorite summer dish and like most of my recipes, its conception stems from what’s on hand. This is something you can make very quickly so keep this recipe in mind when you get that last minute invite. It makes a great side to grilled veggies and burgers. It is also satisfying enough to be a main dish. The leftovers pack up well for a lunch for the next day.

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1 cup of prepared whole wheat couscous (I prefer Trader Joe’s Brand)
the juice of 2 lemons
2 carrots
2 cloves of garlic, finely minced
1/2 of an english cucumber
1 tomato
1/2 cup of chopped fresh parsley
1/8 cup of chopped fresh dill
1 Tbs. dried dill
1 Tbs. sea salt

Chop all veggies into nickel sized pieces. Add the lemon juice directly to the couscous as it fluffs. When it is cool to the touch and fluffy combine it with the veggies and chopped herbs. Mix well and add dried dill, salt and pepper to taste. refrigerate for 30 min. Serves 4 as a main dish & 6 as a side.

couscous plate rounded
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This is my take on an Italian Classic. I’m sure you will enjoy!

1 bag of prepared pizza dough, cooked to the package’s specifications
1 can of trader Joe’s Marinara Sauce
1 thinly sliced tomato
2 handfuls of fresh basil leaves
1 package of extra extra firm italian or savory flavored tofu
3 cloves of garlic

Chop the basil, and garlic and slice the tomato. Chop the tofu blocks into small chunks (about the size of your pinky finger). Once the crust is ready add the pizza toppings, saving the tofu for last. Place the pizza under the broiler on high. Broil until basil leaves & tofu are crispy. 

 

For some more dairy free tips listen to the Compassionate Cook’s Podcast episode Life After Cheese

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