With our wacky summer-like temperatures this past week breaking records more than once, it may seem out of sync to post a pot pie recipe. And even though I first made this a few weeks ago, we’ve been enjoying it regularly since then. I like to think of it as my final nod to the winter weather that never really materialized here in Toronto. Yep, 2012 will go down in the annals of DDD as The Best Toronto Winter Ricki Has Ever Experienced. Barely any snow. An abundance of brilliant sunshine. Thermometer reading above above freezing almost every day.
And this pot pie.
When I was a kid, pot pie was most decidedly not on the menu. An avid TV watcher back then, I used to fantasize that my mom would one day cook it for us, perhaps rolling pastry while decked out in pearls and a pinstriped apron à la June Cleaver. With her tailored blouse and perfectly shellacked, upswept bouffant hair, my mother would proffer a huge Corningware casserole that she gripped on each side with blue quilted oven mitts. She’d set the dish just so on a silver trivet on the dining room table, lift the cover with a flourish as a burst of steam escaped. My father, still in his shirt and tie (never mind that in reality he was a butcher whose attire consisted of blood-stained apron and grease) would reach eagerly to dole out portions to my sisters and me as we sat waiting calmly for our mom to join us. Then we’d all nibble demurely for the next hour or so, the clink of silver on bone china the only background to our lively dinner conversation.
In the real world, pot pie proved far too daunting for my mother. While an avid baker, she never mastered pastry (the only pies my mother ever baked had crumb crusts, or crusts that my Aunty M made and delivered to us). As a result, pot pie was never something she attempted (and besides, her hair was too fine and thin to support that updo, anyway). Instead, the closest we ever got to pot pie was patty shells–or, as we knew them growing up in Montreal, vol-au-vent.
Whenever Mom returned from the supermarket with a box of patty shells, we girls knew we were in for a special treat. She’d transfer the shells to a cookie sheet and pop them in the oven, then set about heating a can of undiluted (a crucial detail) Campbell’s Cream of Chicken Soup on the stovetop. Ten minutes later, the shells were ready and my sisters and I would each grab one on our way to the kitchen table, where we squirmed impatiently until my mother grabbed the soup pot by the handle (she used a kitchen towel instead of a pot holder) and, her housedress spattered with soup, shuffled over to the table and ladled some of the sauce over each pastry. Before she made it back to the stove, my sisters and I had already demolished the shells and were stuffing the creamy goo-coated peas and carrots into our mouths.
Ah, nothing like a classic dinner.
Well, maybe it’s my anticipation of Mad Men’sreturn to the airwaves this Sunday, but I had a hankering for a pot pie. Though perhaps not quite as quick and easy as the patty shells, this variation is also nowhere nearly as complicated as my imaginary 1960s version, either. Taking a cue from my friend Kelly, I created a crumble topping that requires absolutely no rolling or fluting of pie crust. The filling is a simple combination of sautéed vegetables and chickpeas (browning the garbanzos deepens the savory characteristic of the beans while softening the texture for a perfect addition to this filling). Add a quick and simple creamy sauce, bake in a casserole dish and–voilà!–a latter day pot pie that won’t stress you out.
Feel free to wear your hair any way you like when you serve it.
Chickpea Pot Pie (Suitable for ACD Stage 2 and beyond)
Forget about pie crust–this pot pie with a super-simple crumble crust is the ultimate comfort food. And so easy! The chickpeas add protein and bulk so you’ll feel pleasantly full and satisfied.
For the Filling:
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 medium carrots, diced
1 medium onion, diced
2 stalks celery, diced
2 cups (240 ml) cooked chickpeas (about one large can–19 oz or 540 ml)
1/4 cup (60 ml) coconut oil, preferably organic, chilled
1/4 cup (60 ml) plain unsweetened soy or almond milk
Preheat oven to 375 F (190 C). Grease a casserole dish with coconut oil or spray with nonstick spray and set aside.
In a large nonstick frypan, heat the olive oil over medium heat and add the carrots, onion, celery and chickpeas. Sauté until the onions are translucent and the chickpeas just begin to brown, 10-12 minutes. Stir in the parsley and dill and turn off heat.
Meanwhile, make the sauce: In a medium pot, melt the coconut oil withthe rice flour over medium-low heat. Cook and stir for a minute or two, then slowly whisk in about 1/2 cup (120 ml) of the milk until well blended. Add the other 1/2 cup (120 ml) and whisk to blend. Add the remaining ingredients and whisk until smooth; turn off heat. Add the vegetables to the sauce in the pot and stir gently just to coat them; pour the mixture into the prepared casserole dish.
Make the crumble topping: In a medium bowl, sift together the flour, baking powder, xanthan gum and salt. Break the coconut oil into small pieces and scatter it over the flour, then pinch the mixture between your thumb and fingers until crumbly and all the oil is incorporated. Drizzle with the milk and toss with a fork until it comes together in a moist, crumbly mixture.
Scatter the crumble mixture evenly over the vegetables in the casserole. Bake in preheated oven for 35-45 minutes, until the biscuits are lightly browned on top and the filling is bubbling at the sides. Makes 4-6 servings. May be frozen.
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It’s the first Wellness Weekend in March! Whoo hoo!
As spring makes its (leisurely) way to our city, my thoughts are turning to different kinds of meals–faster, lighter, more powerful than a locomotive more springlike in their flavors. I was thinking about a theme from last week’s submissions and Genevieve suggested “raw foods.” What a great idea! But before we get to picks from last week. . . .
Newsy Tidbits
I’m Feeling the Ellen Love! Just in case you didn’t hear me shriek when I found out, Ms. Ellen has featured one of my recipes on her “Going Vegan with Ellen” site!! I couldn’t be more thrilled. And thanks to reader Weisserose for letting me know about it!
The Kitchn Best Healthy Cooking Nomination. The excitement never ends here at DDD! This blog has been nominated as one of the “Best Healthy Cooking Blogs” in the Homie Awards over at The Kitchn. Thanks to whoever nominated/voted for it!
Interview on Gluten-Free Find. The lovely folks over at Gluten-Free Find asked to interview me on their site (will I ever live up to their introduction?) Hop over to find all kinds of amazing gluten free resources and see the interview.
And now, on to our favorites on the theme of “raw (or no-cook) food”. There were so many possibilities, but here are three of the many:
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate–PLEASE NOTE NEW GUIDELINES!!
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
[STOP THE PRESSES!!!** I am beyond thrilled to share the news that Ellen (yes, that Ellen!) has featured one of my recipes on her "Going Vegan with Ellen" website! Thank you, thank you, Ellen, once again for your generosity in sharing my recipes! And thank you to reader Weisserose for letting me know about it in the comments yesterday. My mouth is still sore from smiling so much! (or could that be just because I basically never shut up? ]
Sure, I loved the fact that the University of Windsor was small enough that all of my profs knew me by first name (and many welcomed students at their regular “lunch meetings” at the local pub). Or that it was possible to actually become close friends with my beloved mentor, with whom I remained in touch and from whom I continued to solicit advice on life, love and literature right up until he died (far too early, at age 66). Or that U of W’s literature profs were revered, famous or a little bit crazy . Or even that the university was located near one of the all-time best Chinese dim sum places I’ve ever had the pleasure of frequenting.
But what really made it seem fun to be in Windsor (because, let’s face it, Windsor on its own needs quite a bit of help in that area) was heading across the Ambassador bridge to Detroit and spending an afternoon at the Fairlane Mall. In those days, Canadian money was accepted at par–a perfect invitation to a twenty-something fashion-obsessed female undergrad. And once the shopping was done, the new earrings, belts, mini-skirts and knee-high boots donned and the old outfit (which I’d been wearing while shopping) shoved into garbage bins in the mall’s public restroom, there was the inevitable trip to Greektown, the downtown section of the city close to the Detroit River. It was there amid many a wooden table and bench, whitewashed walls and robin’s egg blue décor that my first boyfriend and I spent countless evenings enjoying dinners together.
I’ll never forget the excitement of seeing my first performance of Saganki, also known as flambé Kalofagas cheese. First, a swarthy waiter swaggers over to your table, compact cast iron skillet balanced on a heavy towel that he brandishes on his outstretched hand. He dips the skillet down toward your table, splashes it with a good dousing of brandy, and with consummate showmanship, sets it aflame, shouting, “OPA!” with a flourish. The surrounding patrons all emit cries of “Ooooh!!” and “Ahhh!” as if the server has embodied one of the unfortunate drummers from Spinal Tap, about to spontaneously combust. He extinguishes the flames with a deft squeeze of lemon juice, leaving the skillet behind for you to dive in, relishing the salty, rubbery, lemon-kissed cheese.
While I no longer eat most of those Greek delicacies these days, I still love many of the Mediterranean-inspired components like salty, briny olives, oregano-infused tomato sauces and the fruity aroma of unrefined olive oil. What could be more appetizing, really (besides an entirely new wardrobe, at par)?
For this dish, I decided to combine some of my favorite Greek flavors in a breakfast scramble that offers a great alternative to tofu. Modeled after the concept of my Green “Eggs” and Ham recipe, the scramble is fragrant with oregano, basil and thyme; pungent with black, oil-cured olives; and punctutated by bursts of juicy grape tomatoes. Best of all, the chickpea base provides a substantial serving of protein to get you going in the morning in a form that imitates the appearance of scrambled eggs incredibly well.
And while I wouldn’t recommend setting it ablaze, you might nevertheless find your kitchen infiltrated with ”oohs” and “aaahs” once people taste their first forkful of this scramble.
** Of course I realize that there’s probably no longer any such thing as “presses” these days, what with digital media, interwebs, iPhones, yadda yadda. But some expressions are not meant to be updated. I mean, can you imagine saying, “Walk a kilometer in my shoes”? Or “rose-colored contact lenses”? Or “sounds like a broken MP3″? Or “The best thing since sliced foccacia”? Or “don’t put all your (free-range, organic) eggs in one recycled paper carton”? Or “out of the frying pan and into the six-burner gas range”? Or “$1.25 for your thoughts”? Or. . . (okay, somebody, stop me–I must be off my IKEA Poang Chair).
Greek-Inspired Scramble
Suitable for the Anti-Candida Diet (ACD), All Stages
A great savory breakfast that’s quick to put together and offers lots of flexibility in terms of veggies. I always feel totally satisfied after a scramble like this one!
Per serving:
1/2 onion, chopped
1 tsp (5 ml) extra virgin olive oil, preferably organic
1/3 cup (80 ml) chopped sweet bell pepper (red, green, yellow or orange)
1/4 cup (60 ml) chickpea flour
1/4 tsp (1 ml) dried thyme (optional)
1/2 tsp (2.5 ml) dried oregano
1/2 tsp (2.5 ml) dried basil
1/8 tsp (.5 ml) turmeric
fine sea salt, to your taste
1/4 cup (60 ml) vegetable broth or unsweetened soy or almond milk
1 Tbsp (15 ml) tahini
2-3 Tbsp (30-45 ml) chopped cilantro or fresh parsley, to your taste
2 Tbsp (30 ml) chopped black olives (I like the kind in oil)
1/2 cup (120 ml) grape tomatoes, cut in half (or 1/3 cup/80 ml chopped tomato)
Heat oil in a medium nonstick frypan and add the onion and pepper. Sauté over medium heat until the onion is translucent, 5-10 minutes (if it begins to scorch, add a splash of vegetable broth or water).
Meanwhile, in a medium bowl, whisk together the flour, thyme, oregano, basil, turmeric and salt, if using. Add the broth and tahini and whisk again until the tahini is well incorported. Stir in the cilantro.
When the onion is cooked, scrape the chickpea mixture over it in the pan and spread it out as if making a pancake. Once the edges and top begin to look dry, scrape across the bottom of the pan with a hard spatula (wood or metal) as if making scrambled eggs. Keep scraping and stirring the mixture until it begins to dry on the outsides and forms clumps. Toss the clumps around or break them up until you have pieces the size of “scrambled eggs.” The dish is ready when the exterior of the clumps of “egg” are dry and the pieces are still soft (not yet browned).
Just before serving, add the olives and tomatoes and stir until they are heated through. Serve immediately. Makes one generous serving.
Yes, it is currently almost a week after Valentine’s Day (did you see the lovely flowersthe HH got for me, after my oh-so-subtle prodding?), and I’m just posting my recipe from New Year’s Eve. Sure, you might think, “Wow, that Ricki is really slow at posting her recipes!” But what I think is, “Wow, I managed to get this recipe up before New Year’s Eve, 2013!” (I had actually considered saving it until then, but it’s too good not to share).
So, back to December 31, 2011. You may recall I was suffering from a mysterious sinus malady, so I wasn’t up to preparing anything overly elaborate. What I wanted was a fairly easy recipe that would also afford me plenty of time to relax and enjoy the evening. That’s when I remembered Pelau.
Back when I exited my starter marriage, my office mate at the time (let’s call her Abby) was a lovely, generous woman who had, years before, gone through a split of her own (while my divorce left me with a broken heart and fractured bank account, hers left her with both of those as well as a daughter to raise on her own–and she was doing an admirable job). Luckily for me, Abby invited me for dinner as a way to help me adjust to single life and to prove that it needn’t feel like a hardship.
When I finally made it to her home, frazzled from my very first solo trek along Toronto’s notorious Don Valley Parkway (a highway so busy, in fact, that during rush hour it’s referred to as the “Don Valley Parking Lot”), I was immediately overtaken by the eclectic decor and effusion of primary colors everywhere in the place–on the walls, the chairs, the tablecloth, the dishes–even Abby’s own shirt and slacks, both sporting a wild native print. In the corner of the room, there was what appeared to be a huge metal bowl on display atop an odd-looking stand, which Abby explained was a steelpan (or drum). Her former husband hailed from the West Indies, and while their romance didn’t endure, her fascination with his culture certainly did.
After I’d sipped a few glasses of Chardonnay (those were the days, when I still drank wine), Abby emerged from the kitchen with a huge clay casserole dish emitting little clouds of steam from beneath its cover. I caught a whiff of the aroma as she lay the dish on the table and knew immediately that I’d love whatever lay within that dish. The recipe she’d made, she said, was called Pelau, a traditional Trinidadian baked stew that combined chicken with rice and pigeon peas.
Well, my nose didn’t steer me wrong that evening. One mouthful and I was in epicurean ecstasy. (Ex-husband? What ex-husband?) Sure, some might describe the dish as merely a cultural spin on the classic rice and beans, but it was the specific seasonings in this case that really set the pelau apart from anything else I’d ever tasted. A murmur of spice from cloves warmed the palate, mingling with a hint of sweeteness from caramelized brown sugar and tartness from vinegar. Bits of tomato were scattered throughout, offering a textural contrast without overpowering the flavors; and the firm, nutty pigeon peas and juicy chunks of chicken rounded out the assortment on my plate. Before I knew it, I’d finished my portion and was happily accepting seconds.
(“Mum, we’re glad your nose didn’t steer you wrong–ours never do, either! And we think you should invite Abby over to our house. We’d like to meet anyone who happily offers seconds.”)
That night, along with the pelau, wine, and great conversation, Abby restored my faith in my ability to reconstruct a life on my own. She also shared her recipe for that compelling pelau.
Of course I hadn’t made the recipe in decades, as it was tucked away in a folder with other fish and chicken dishes I no longer use. Some part of me must have known I’d turn to it again, though, and I was ecstatic to find the old recipe that night so I could set about adapting it.
While the pelau baked, the HH and I did have a lovely evening together, watching the DVD of the original Fame–which, I was stunned to learn, came out THIRTY years ago ( Thirty! Three times ten! Two dozen plus four! Three-oh! The beginning of the ’80s! Back when I could still add and mutiply!)* .
I was thrilled with how this vegan version turned out, and the HH loved the pelau as much as I did. I reveled in his enjoyment as he savored the mélange of flavors and textures in the stew. I thought about how much had changed since that dinner with Abby, long ago. In some small way, it’s because of Abby that the HH and I ever got together at all, or that I was willing to give another guy a chance after the disaster of the early marriage. And for that, I will be eternally grateful.
And so, I thank you, Dear Abby.**
*Of course you caught that. Thirty is actually ”two dozen plus six.” Let’s blame it on all that New Year’s Eve champagne.
**Yes, I know. I just couldn”t help myself.
West Indian Pelau (Sorta)
Suitable for ACD Stage 3 and beyond
A hearty, warming casserole that offers a complete protein on its own. Pair with a green salad and you’ve got a perfect cool weather meal.Note that this recipe yields a huge amount of pelau, and can easily be halved.
Prep Time: 25 minutes
On the Table In: 1 hour, 25 minutes
2 medium onions, chopped
4 cloves garlic, chopped
1 Tbsp (15 ml) grated fresh ginger root (about 1 inch/2.5 cm of ginger)
2 Tbsp (30 ml) extra virgin olive oil or coconut oil, preferably organic
1 Tbsp (15 ml) apple cider vinegar or 2 Tbsp (30 ml) fresh lemon juice
2 cups (480 ml) dry (uncooked) brown basmati rice
1 can (28 ounces 450-500 ml) diced tomatoes, well drained (reserve liquid–see instructions)
enough vegetable stock or broth to equal 4 cups (see instructions)
2 large sweet potatoes, peeled and cut into large chunks
1 can (28 ounces or 450-500 ml) pigeon peas or black-eyed peas, drained
1/2 tsp (2.5 ml) ground cloves
1/3 cup (80 ml) Bragg’s or wheat-free tamari or soy sauce
2 tsp (10 ml) sriracha or 1/2 tsp Tabasco or other hot pepper sauce
salt and pepper, to taste
Preheat oven to 350F (180C). Grease a roasting pan or large casserole dish with a cover (this makes a big batch!) with coconut oil or nonstick spray.
In a large pot or frypan, heat the oil and add the onion, garlic, ginger, coconut sugar and vinegar. Sauté until the onion begins to soften and the sugar begins to caramelize, 7-10 minutes. Add the rice, stir to coat it, and continue to cook for another 2 minutes.
Pour the reserved tomato liquid into a glass measuring cup and add enough broth so that you have a total of 4 cups (960 ml) liquid. Add this liquid, the drained tomatoes and the sweet potato to the mixture along with the drained peas. Stir in the cloves, Bragg’s, and sriracha.
Spoon the mixture into the casserole dish, cover, and bake in preheated oven for about an hour, removing the casserole to stir the contents after about 30 minutes, until most of the liquid is absorbed and the rice and sweet potato are both soft. Makes 8-10 servings. May be frozen.
Hope you all had a lovely Valentine’s Day, whether you celebrated in a romantic fashion or not. The HH, The Girls and I stuck close to home this year and had a lovely meal that we cooked together (well, that the HH and I cooked together–The Girls aren’t allowed near a hot stove, of course).
There were also so many amazing V-Day themed entries to the event last week, I was blown away. And the number of entries reached a new high of 40–that’s 40 healthy, vegan, whole foods recipes for you to try out–yippee! Thanks so much, all!
Newsy Tidbits
I’ve decided to add a ”Newsy Tidbits” section at the beginning of each WW post, whenever there’s something to report (seems I’ve always got lots to say on Thursdays!). Here’s what’s up for this week:
Lisa of Allery-Free Vintage Cookery hosts an ”Allergy Friendly Lunchbox Love” event, which runs every Friday (that’s tomorrow!). It features recipes for foods that travel well in a lunchbox, and are free of some (or all) of the top 8 allergens. Here’s last week’s page.
If you’re a regular contributor to WW and have an event of your own, let me know. And please be sure to go check out The Food Blog Diary so that you can sign up with them as well!
Gluten-Free Find, a new website that promises to be “Your #1 Gluten-Free Directory,” has enjoyed remarkable success since its launch on November 30, 2011 and contains listings for everything from gluten-free books and magazines to bakeries and cafes to vitamins and nutraceuticals to weddings and caterers. They also have a section for “Bloggers, Foodies and Reviews”–and are currently offering FREE LISTINGS! So if you write a gluten-free blog (vegan or not), be sure to contact them and get listed! See this page (tell ‘em Ricki sent you!).
And now, on to this week’s favorites. Let’s extend the Valentine’s Day love with the theme of ”good for the heart”:
Creamy Asparagus and Walnut Soup from Cara’s Cravings. Cara already knows that walnuts are good for your heart, which is why she put them in this drool-worthy soup for her Love Your Heart event!
Coconut Curry Pepita Granola from Blissful Bites blog. Did you know that coconut is actually good for your heart? And of course pepitas (pumpkin seeds) contain heart-healthy fats while oats help to lower “bad” cholesterol levels.
Chocolate Pomegranate Mini Sponge Cakes from Veggie V’s Vegan Adventure. With antioxidant-rich pomegranates AND cocoa, these sweet treats are a perfect heart-healthy indulgence.
Readers’ Choice, Sweet:Magic Coconut Bars from Simply Healthy Living. Who doesn’t remember these from our childhood? A great new twist on a classic!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate–PLEASE NOTE NEW GUIDELINES!!
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Welcome to this week’s Wellness Weekend (plus a sentence with a whole lot of “W”‘s!!). Today’s post features some updated guidelines for the event, so please be sure to check out the changes below.
I’ve also got a few news items to share before we move on to all of your fabulous, healthy recipes. :)
I. One-Pot Meals–and Veggies for V-Day:
This week on The Balanced Platter, I shared tips for one-pot meals, the perfect way to save time and enjoy winter comfort foods. Head over to the site for information and recipe suggestions to cook up dinner in a single pot. I’d love to hear about your favorite one-pot meals, too.
I’m excited to report that my first article for the new site, Fitalicious.com, was also published this week! In it, I suggest, “This Valentine’s Day, Serve Him Veggies!“. Well, without having him notice they’re actually veggies, of course. ;)
II. Nourished Food Blogger Conference: The Agenda is Set!
The excitement is building for the first-ever food blogger conference geared specifically for those of us on special diets–how cool is that? And I’m thrilled to be presenting there, alongside many of my favorite blogging heroes. To check out the official agenda, click here. And to buy your ticket, click here!
III. Events and Giveaways
It seems as if blog events have exploded in recent weeks–it’s getting hard to keep up! Here are a few tidbits:
One new event, Allergy-Free Wednesday, is hosted by some of Wellness Weekend’s regular contributors, so do check it out!
There’s also Love Your Heart, a month-long event taking place very Wednesday. Check out my friend Cara’s intro to the event (which includes linkys and giveaways!).
To find out more events or to register your own, see The Food Blog Diary, where Jacqueline and Karen keep an up-t0-date list of all the food blog events they learn about.
If you host a blog event, please let me know via email (dietdessertdogsATgmailDOTcom) so I can mention some of them each week here!
IV. Unique Training for Holistic Nutritionists, Dieticians or Health Care Professionals!
My friend Andrea Nakayama, with whom I teach the sugar detox course, Sweet Victory, is offering a Holistic Nutrition Lab that provides in-depth training about body systems for nutrition professionals who want to better help their clients. I’m seriously in awe of Andrea’s knowledge and skills in this area–just check out some of the quotes on the HNL page (including from doctors and naturopaths who work with her). Early bird pricing ends tomorrow, so if you’re interested, now is the time to register! More info here.
And now, on to this week’s favorites–on the theme of “Sweet” (but of course! It’s Valentine’s Day weekend!). Have a very Happy Valentine’s Day, everyone!
Readers’ Choice, Savory: Gum-Free Savory Chickpea Flour Cakes from Hobby and More. The method described here is just as intersting as the unique snack food!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate–PLEASE NOTE NEW GUIDELINES!!
With so many events out there and so many sets of guidelines to follow, I decided to simplify the rules here at Wellness Weekend.
So STARTING THIS WEEK, please feel free to submit any posts on your blog, whether new or old, as long as you include a link to this post.
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Welcome to the party! Today’s post is in honor of Amy Green of Simply Sugar and Gluten Free, who is expecting her first baby. . . well, any day now! Her good friends Hallie (of Daily Bites) and Maggie (of She Let them Eat Cake) have banded together to co-host a virtual baby shower, and you’re all invited! The event includes a group of Amy’s blogging buddies (see list at end of this post). We all hope you’ll join us for some great party food as we celebrate Amy’s impending new family member!
It’s been such a pleasure getting to know Amy over the past few years, both as a fellow sugar-free, gluten-free blogger and as a dear friend. She continually inspires me with her knowledge, her generosity, her level-headed approach to life’s challenges–and of course her RECIPES! (including many from her best-selling cookbook). And now that there will be a new little Green joining her clan, I can’t wait to meet him as well!
(“Mum, we can’t wait to meet him, either! After all, isn’t a ‘little Green’ sort of like a Greenie? And you know how much we love those!”)
This recipe is my gluten-free, anti-candida take on a recipe that The Nurse gave to me quite some time ago, for a Wine and Cheese Charlotte (a savory version of the classic dessert). I’ve had the recipe since I was in my teens, but hadn’t thought about it for decades.
Like so many young girls, as a teen I looked up to my older sister, who (at the time) seemed so much more worldly than I, so much wiser and more talented in so many areas (and who had naturally thick, blond hair that hung down past her waist, perhaps the major source of my teenage envy). I still do consider her a role model today–just not in the same areas that seemed so important to me back then.
When The Nurse was first married and began entertaining at her new home, I was barely out of high school. And while baking was already entrenched in my repertoire, I hadn’t quite made the leap to savory cooking at that point.
This charlotte featured prominently at a family brunch she threw while still a newlywed. It took center stage on the table, which practically heaved with platters of salad (pasta, potato, greens), smoked fish, deviled eggs, stuffed cherry tomatoes and all manner of cookies and sweet bars, which were cut into perfectly identical rectangles or diamonds (my sister’s specialty). At the time, the combination of soft buttered bread, soaked in a bath of eggs whipped with broth and wine, all tossed with grated Gruyère and baked until puffed and golden, was a revelation to my callow self. I couldn’t stop scooping mounds of the light, airy dish, strings of gooey Swiss stretching between the casserole and spoon as it made its way to my waiting plate. I requested the recipe and subsequently made that charlotte for dozens of my own dinner parties and social gatherings over the years.
Well, seemed to me that Amy’s shower would be the perfect occasion to break out this delectable dish once more!
My allergy-friendly version is a tad heavier but just as tasty and moreish. You’ll enjoy a pillowy, creamy, cheesy soufflée-like dish, perfect for spooning onto your plate beside any of the other appetizers and salads on offer at our shower table. And don’t forget the desserts–they all look fantastic as well. Let’s eat!
A kind of savory bread pudding, this charlotte is very reminsicent of soufflé, though a wee bit denser, and perfect for a party or brunch table. The combination of cashews, squash, dijon and apple cider vinegar mimic the flavors of wine and cheese admirably here. This is best served hot from the oven.
8-9 slices mildly-flavored bread (I used sourdough rice bread), cut into 1/2 inch (1 cm) cubes–see note
3 cups (720 ml) vegetable stock or broth
1 heaping cup (140 g) raw cashews
1 cup (240 ml) squash or pumpkin purée (about 10 oz/290 g)
Preheat oven to 350F (180C). Grease an 8-cup (2 liter) casserole dish with coconut oil, or spray with nonstick spray.
Place the bread cubes in a large bowl and set aside.
Bring the broth to a boil and turn off heat. Add the cashews to the pot and allow to soak for 5 minutes.
Meanwhile, place all remaining ingredients except for the bread in a blender. Add the cashews and broth and blend until smooth. You should have a very creamy liquid, but one that is easily pourable. If it’s too thick to pour, add a bit more broth.
Pour the cheese sauce over the bread in the bowl and toss gently to coat all the cubes. Allow to sit for 20 minutes, until the bread is mostly soaked through with the sauce (it’s okay if there’s excess sauce in the bowl).
Gently spoon the mixture (the bread may be fragile and crumble otherwise) into the casserole dish. If there is any cheese sauce left in the bowl, pour it over the bread in the casserole and smooth the top (the ratio of sauce to bread may seem high, but even more of it will be absorbed as the casserole bakes).
Bake 55-70 minutes in preheated oven, rotating the casserole dish about halfway through, until the charlotte is puffed and browned on top. Allow to cool 10 minutes before serving. Makes 10-12 servings. May be frozen: freeze individual portions in freezerproof containers, then defrost overnight in the refrigerator before re-heating (about 30 minutes at 350F/180c; sprinkle with 1/4 cup extra broth if necessary when reheating).
Note: The exact number of bread slices you need will depend on how heavy your bread is; the rice sourdough I used is very heavy (8 slices weighed 15.5 ounces or 445 g). If you use a lighter bread (a regular sandwich-type loaf), you may need a couple more slices. The bread cubes should, ideally, soak up most of the “cheese” sauce before you transfer the mixture to your casserole dish.
And here’s a list of all the bloggers participating in our party. Be sure to check out what they’re all cooking up as well! (please note that not everyone on the list is vegan):
Hallie of Daily Bites: Mini Chocolate & Vanilla Pudding Parfaits
Hi Everyone! Well, my computer wasn’t participating today, so this will be a short blurb to our WW this week. But a short intro doesn’t mean YOU skimped in any way in last week’s event–in fact, it was the biggest event ever!! I can’t thank you all enough or tell you how impressed I always am with your creativity and the variety of healthy dishes in the event. I’m looking forward to this week’s, too!
UPDATE: I had to sneak back in to let you know about an exciting event this coming Monday, February 6th! I’ll be hosting a Tweet Chat (chat on twitter) with Amy Green (of Simply Sugar and Gluten Free), all about “Beyond the Gluten Free Diet.” It will be a little sneak peek into the topics at Nourished, the food blogger conference (at which I’ll be speaking on April 13th) for those of us on special diets!
Scallion Cashew Vegan Cheese from City Life Eats is faster than most vegan nut cheeses to make, and sure does look delish!
Triple Berry Smoothie from The Grecian Garden provides loads of antioxidants and a hit of green as well.
And this week’s Readers’ Choices:
Readers’ Choice, Savory: Mama’s Green Power Juice from Flip Cookbook. How great to see that y’all love green juices as much as I do!
Readers’ Choice, Sweet: Healthy Almond Joy Bars from Adrienne at The Balanced Platter. I’d say this recipe took you all by storm, with almost 150 clicks to the thumbnail!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
When I was in grade school, there was exactly one boy (let’s call him Jerome) in our school who had a food allergy (to peanuts). Jerome was already a bit too large (he towered over the rest of us; even in grade three, he was already level with our teacher, Mrs. B’s shoulders); a bit too goofy (he had one of those snorty-hiccuping laughs, sounding slightly porcine and aquatic at the same time); and a bit too fleshy, with excess skin seeming to hang from his waistband and cheeks, his complexion as white and matte as newly painted classrooms after summer break.
I always felt sorry for him. Even though he sometimes played the class clown out in the school yard, I never saw him smiling around food. He carried his dietary restrictions around like a backpack full of rocks–at once too heavy, yet requiring great attention to avoid causing injury–while the rest of us flaunted our peanut butter and jelly sandwiches for lunch.
When I first began the Anti-Candida Diet (ACD) in earnest in March, 2009, I felt a long-lost connection to poor Jerome. After all, not only did I have to eschew peanuts, but also gluten, most sweeteners, yeasts, alcohol and all moldy foods as well. No, I won’t be eating any PB&J sandwiches in the foreseeable future. And yet, after three years on the diet, I no longer feel like I’m missing out on very much (the one exception is social occasions–when we’re invited to someone’s house for dinner, or to a major event like a wedding or bar mitzvah; the industrial kitchens seem to have a tough time producing something I can eat that also tastes good). I’ve more or less accepted that this will be my diet for the rest of my life, and I don’t mind cooking my own foods. I’ve discovered that, if you keep an open mind, there’s an infinite number of new food combinations and flavors to try, even on a restricted diet.
(“It’s true, Mum–we don’t think of our diet as restricted, either, even without chocolate! We happen to love the combination of apple, cauliflower and salmon blended together in the food processor.”)
In fact, for me it’s become a kind of game, a little personal challenge whenever I spy something that looks delicious but which I’m not supposed to eat: how can I recreate that dish in a way that’s ACD-friendly? When I saw Cara’s Caramelized Onion, Shaved Butternut and Goat Cheese Pizza over on the Clean Eating webiste, I knew immediately that I’d have to reproduce it–or, at least, an allergy-friendly, low glycemic, ACD-approved version of it. I saved the recipe on Pinterest (so much more fun than bookmarking!) and thought about what I’d change.
I ended up tweaking my own Grain-Free Pizza Crust to make it not only grain-free but also starch-free; used this goat “cheese” instead of the dairy-based one; and concocted an ACD-friendly version of the condensed balsamic that worked beautifully. The HH (who, by the way, has no food allergies and can eat whatever he wants in whatever quantities he wants–don’t you just hate him?) went bonkers over this pizza. I think he wants Cara to come live with us now.
The pizza features thinly sliced, deeply browned onions, slow-cooked until sweet and languorous. They’re topped with shaved squash that’s wilted and beginning to curl at the edges, accented with crisp, toasty pumpkinseeds and bitter greens, all accented with dollops of tart, creamy goat “cheese.”
Savoring a big slice of this pizza, I felt completely happy, sated and even somewhat spoiled by the perfect symphony of flavors, colors and textures on my plate. In other words, it was the very antithesis of a “restricted” meal. Now, if only I could invite Jerome to join us. I’m sure this pizza would make him smile aound his food, after all.
Cara’s Caramelized Onion, Shaved Butternut and “Goat Cheese” Pizza, Anti-Candida Friendly (grain-free, dairy-free, sugar-free, vegan); Suitable for ACD Stage 2 and beyond.
The toppings on this pizza would work beautifully on any crust. If you don’t wish to eat a grain-free crust or if you can consume gluten, go ahead and use a store-bought crust to speed the process.
For the Crust:
1 can (19 oz or 540 ml) white kidney or navy beans, rinsed well and drained (about 2 cups/480 ml)
1/4 cup (60 ml) extra virgin olive oil, preferably organic, plus about 1 Tbsp (15 ml) extra
1/2 cup (120 ml) unsweetened plain soymilk or almond milk
1 tsp (5 ml) dried basil, optional (omit if you’ll be topping with sweet ingredients)
For the Toppings:
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 large yellow onion, thinly sliced
1/4-1/2 cup (60-120 ml) vegetable broth or stock
225 g (4 oz) peeled and shaved (with a vegetable peeler) butternut squash (about 1/4 of a sqash–I just did the thin neck part)
1/2 recipe this goat “cheese” (omit peppercorns; the remainder is great on muffins, toast, etc.)
2 cups (480 ml) thinly sliced chard or kale
2 Tbsp (30 ml) raw or lightly toasted pumpkin seeds
For the Balsamic Drizzle (ACD Stage 3 or beyond; for ACD Stage 2, see variation below):
1/4 cup (60 ml) balsamic vinegar
1/4 cup (60 ml) apple cider vinegar
5 drops plain stevia liquid
Make the crust: Preheat oven to 375F (190C). Line a large pizza pan with parchment, or spray with nonstick spray.
In the bowl of a food processor, process the beans and 1/4 cup (60 ml) oil until relatively smooth. Add the soymilk, stevia, vinegar, coconut flour, psyllium, garfava flour, buckwheat flour, baking soda, baking powder, salt and basil and process again until the mixture comes together in a ball. Do not overprocess!
Take the ball of dough and, using your hands, pull of chunks the size of baseballs and distribute them evenly over the pizza pan. Use the final 1 Tbsp (15 ml) of oil to grease your palms and fingertips; then press the dough evenly in the pan until all the chunks come together in a single crust. Keep greasing your hands as necessary to avoid sticking. If desired, make a slight rim all around the edge of the dough. (Instead of using the extra oil, you can also wet your palms to prevent sticking while you press out the dough, but if you apply a tomato-based sauce to the pizza, it’s more likely to remain moist in that case).
Bake in preheated oven 35-45 minutes, until the crust is dry and lightly browned on the edges and bottom (if you underbake at this stage, the inside of the dough will remain moist after the toppings have been added). Top with desired toppings, then return to the oven for another 25-35 minutes, until heated throughout and toppings are cooked. Slice and serve. Makes 4-6 servings. May be frozen. To freeze, wrap slices individually in plastic and freeze until solid, then store in a ziploc bag.
While the crust bakes, make the toppings: heat oil over medium-low heat and add the onion. Cook, stirring frequently, until onion is translucent, 5-7 minutes. Add 1/4 cup (60 ml) broth and cover the pan. Allow to cook another 20-25 minutes, stirring frequently, until the liquid has evaporated and the onions are soft and golden. If the onion sticks to the pan, add more broth as needed. Set aside.
Once the dough is ready, remove it from the oven and increase the heat to 450F ( C). Spread the onions evenly over the crust. Top with the greens, then the shaved squash. Scatter dollops of cheese over the top and sprinkle with the pumpkin seeds. Bake for 15-20 minutes, until the greens and squash are wilted and the cheese has begun to brown a bit.
While the pizza bakes, make the drizzle: Combine the balsamic vinegar, apple cider vinegar and stevia in a small pot and bring to the boil. Lower heat to medium-low and cook until reduced to about 1/4 cup (60 ml), about 5 minutes. Remove pizza from the oven and drizzle with the vinegar. Serve immediately. Makes 4-6 servings. May be frozen. To freeze, wrap slices individually in plastic and freeze until solid, then store in a ziploc bag.
For ACD Stage 2, use this vinegar drizzle instead: Replace the balsamic with unsweetened cranberry juice and increase the stevia to 10 drops instead of 5. Prepare as described above.
Isn’t it great how the days are getting longer these days (well, over here in the northern hemisphere, anyway)?.
To me, the only saving grace when it’s the middle of winter is that I get to bask in the sunshine for a few minutes longer each day. Well, sunshine–plus all of your fabulous recipes for Wellness Weekend! Thanks to everyone for submitting another great week of fabulous foodie finds last week!
Below are a few of my picks on the topic of ”creative combinations”:
Readers’ Choice, Savory: Gluten-Free Naan Flatbread from Hobby and More. This spiced naan looks perfect for eating alongside dal, curries–well, anything, really!
Readers’ Choice, Sweet: Seed-Sational Paleo Breakfast Bars from Fresh 4 Five. What a great way to start the day. You clearly all thought so, too, with almost 150 clicks on this entry last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
