How to Make a Frozen Pizza Delicious

Ricotta Pesto Pizza with Black Olives and Vine Tomatoes



Ingredients:

1 Frozen Pizza
A handful of Basil
2 Cloves Garlic
1 Tbsp Olive Oil
Salt and Pepper
1-2 Cups Ricotta Cheese

Toppings:
Vine Tomatoes
Black Olives


Chop the basil and garlic. Add olive oil, salt and pepper.



Scrape the Pesto into a bowl and mix with ricotta cheese.



Slice the Tomatoes and black olives and whatever else you would like to add to your pizza.



Spread the Pesto-Ricotta mix onto the frozen pizza then add the tomatoes and olives.



Bake the pizza according to the directions on the box.

You now have a quick and easy meal.

How to Make Teriyaki Sauce

I found this recipe among a collection of 500 tofu recipes from The Book of Tofu. I thought it was simply wonderful that I could share this recipe with you. It seems like I am always buying different teriyaki sauces from various supermarkets. This recipe is pungent, sweet, salty and absolutely delicious. I know that you will enjoy marinading everything with it, including your fingertips:)

Necessities:

1/4 cup Shoyu (soy sauce) or 6 Tbsp red miso
3 Tbsp sake or white wine
3 Tbsp brown sugar
1 Tsp grated, or chopped gingerroot
2 cloves garlic, crushed
1 Tbsp sesame oil
1/4 Tsp dry mustard

Heat the sesame oil in a small sauce pan over medium heat. Add the garlic and ginger, saute for 2 minutes. Add the rest of the ingredients and decrease the heat to a low simmer. Mix well. Once the sugar has dissolved and the alcohol has been boiled out you are ready to begin the marination process.

Marinate the tofu or vegetables for an hour.


*Note: Dry and prepare the Tofu as stated in previous recipes.

Broil, grill or saute the tofu and enjoy.

A Quick Lunch for the Traveling Family

An Array of Appetizers



My sister and her boyfriend Ben were visiting us from Wisconsin. I decided to prepare a quick lunch for them. This quick lunch turned into multiple dips, a salad and one delicious meaty tofu platter.

I'll include the recipes below for everything observed on the table in the picture above. We have from the infamous Vegetarian Times magazine, Tofu Cutlets with Cilantro Pesto, Guacamole, Moroccan Whole Chickpea Hummus as well as a nectarine salad.

Tofu Cutlets with Cilantro Pesto



I have been on a mission since I became vegetarian to find a recipe for a tofu with a thick and meaty texture. For all of you who have been completely puzzled by the mushy texture of store bought tofu, for all of you who have failed to press the moisture out of the tofu completely, I have finally found a recipe that encapsulates this idea!

Listen up...with tofu the most important thing to remember is preparation and patience.

Take your 16 oz package of tofu and put it in the freezer until you have time to make something with it. (Freezing the tofu is a quick way to remove the moisture).

After a day or so take the tofu out, remove the plastic covering and let it defrost over a strainer. (The tofu now has a porous surface which takes to marinades extremely well).

AFter the ice has melted off, wrap the tofu in a dish towel and place it underneath a cutting board. Place something heavy, like a cast iron pan, on top of the cutting board to press the remaining liquid out of the tofu. Leave the tofu in this position for about 2 hours.

Now you are ready to begin...

Necessities:
1 16 oz pkg, extra- firm tofu
1/4 cup low sodium soy sauce
1/4 cup low sodium vegetable broth
2 Tbs. rice vinegar, divided
1 Tbs. agave nectar
1 Tbs. plus 1 tsp. dark sesame oil, divided
3 Tbs nutritional yeast
1 cup cilantro leaves
2 slices fresh ginger, peeled
2 Tbs toasted cashews or walnuts
1/4 tsp. salt

1. After following the preparation for the tofu as stated above, unwrap the tofu, and cut width wise into 8 slices. Place slices in single layer in container with lid.

2. Combine soy sauce, vegetable broth, 1 Tbs. rice vinegar, agave nectar, and 1 Tbs. sesame oil in small saucepan. Bring to a boil, then pour mixture over tofu slices. (The warmer the broth the more it will seep into the pores of the tofu). Cover and refrigerate overnight ensuring that both sides are well-coated with marinade.

3. Preheat oven to 400 degrees Fahrenheit. Place Tin foil down on the baking sheet to prevent sticking. Remove tofu from marinade, sprinkle both sides of the slices with nutritional yeast, and place on the prepared baking sheet. (The yeast creates a texture similar to breadcrumbs, with out the mess of the egg mixture). Bake 20 minutes, turn slices, and bake 20 minutes more, or until browned. (Make sure that you pay attention to the tofu to prevent it from burning. This 20 minutes is relative as all ovens heat up a little different. As you can see from the picture, my tofu got a little burnt...)

4. Meanwhile, pulse cilantro leaves, ginger, and walnuts in food processor until finally minced. Scrape down sides of bowl and add remaining 1 Tbs. rice vinegar, 1 tsp. sesame oil, and salt. Process until smooth.

5. Place the tofu slices on a plate and serve with cilantro pesto.

A Mix of Dips



Fruit Salad:
2 Nectarines, chopped into cubes
1 tsp. Agave Nectar
2 Tbs. lemon juice
handful cilantro chopped
salt and pepper

Mix all of the ingredients together.

Moroccan Whole Chickpea Hummus:

This recipe uses the basic hummus recipe I listed on one of my earlier blogs. It creates a more elaborate taste however, as whole chickpeas are added to the mix. These whole chickpeas give the hummus a more hearty and chewy texture and flavor as they are mixed with some Indian spices.



2 Tbs. olive oil
1/4 cup finely diced onion
1/2 tsp. salt
1/2 tsp ground cumin
1/4 tsp. curry powder
1/8 tsp. ground black pepper
1 1/2 cups cooked chickpeas or 1 15 oz can chickpeas, rinsed and drained
2 Tbs. lemon juice
1/2 cup finely chopped Italian parsley, plus extra leaves for garnish
1 recipe Basic Hummus (June 2010 Blog)

1. Heat oil in saucepan over medium heat. Add onion, salt, cumin, curry and pepper; saute 5-7 minutes, or until onions are soft and translucent. Add chickpeas; cook 2 minutes more. Stir in lemon juice and 1/4 cup water, cover, and reduce heat to medium-low. Simmer 5 minutes. Remove from heat and cool to room temperature. Stir in parsley.

2. Spread Basic hummus in a shallow dish, and mound the chickpea mixture in center. Garnish with fresh parsley leaves.

Everyone's Favorite Guacamole



Guacamole is one of the easiest things to make as long as you have the basic ingredients.

2 cloves garlic, minced
2 ripe avocados, mashed chunky
1/4 cup diced onion
2 small vine tomatoes, chopped
1 lime, juiced
small handful cilantro, chopped
salt and pepper to taste

Mix all of the ingredients above by hand to maintain the chunky texture of the avocado.

Don't forget to buy some chips for dipping!

Our Delectable Display

Light Knit Dress

Knitting Projects:

Day 1: The Soft Kid Bubble (Below is a picture of the finished project from the book Boutique Knits, by Laura Irwin



Laura Irwin's book as many beautiful accessories; hats, gloves, belts, purses, as well as some larger articles of clothing. Its a great book for a more experienced knitter to buy.



The pattern I have chosen to create from her book is a lightweight dress made of a soft mohair blend of yarn. It has a bubble shape that can be worn over leggings or stockings, or so I hope:) It also has an intricate lace panel across the chest that creates a more delicate appearance.




I went to the Wooly Monmouth in Red Bank, NJ to buy the yarn for the project. (http://www.woolymonmouth.com/)
The staff is always extremely helpful, eager as well as avid knitters. They helped me to find a yarn to substitute for the yarn used in the book. I chose a shimmery light pink kid mohair blend of yarn by Sublime.

I am excited about this project and hope that it turns out as beautiful as the picture. The piece begins on a set of circular needles from the bottom up. I should be able to add the pockets soon.



I can send the pattern to anyone who would like a little more information about the dress.

October 8, 2010

I am a little bummed out about my progress with this dress. After completing half of the dress, I am sad to say that I may have to take it out and start over again. The circumference of the dress is a lot large than my own hips. I followed the directions accurately and didn't take the gauge into account. This was a mistake, that I am embarrassed and frustrated to admit to. I will have to figure out how to change the pattern to match the gauge of my yarn.

Sesame Tofu Stir-Fry

This recipe is an adaption of a recipe from my new favorite cookbook, Homestyle Vegetarian by Bay Books.



Its really quite tasty. The soy sauce and sesame blend together very nicely to create a delicious marinade for the tofu.

For this recipe you need:

1 Package extra firm tofu
2 Teaspoons sesame oil
2 Tablespoons soy sauce
1 Tablespoon sesame seeds
2 Tablespoons vegetable oil
* my adaption: 4 cups frozen vegetables, string beans, edamame, carrots, baby corn, water chestnuts, red peppers, parsley, mushrooms.
Or you can add any fresh combination of these vegetables.
3 garlic cloves, crushed
1 cup brown rice, cooked
2 Tablespoons extra soy sauce

1. Drain the tofu overnight. In order to do this wrap it in a cheese cloth or paper towels and leave out to dry for a few hours. The tofu will taste better if it does not hold a lot of moisture. After draining it, cut it into cubes, place it in a non-metallic bowl and add the sesame oil and soy sauce. Stir well and leave in the fridge to marinate for 30 minutes.

2. Heat the wok, or cast iron pan until very hot, add the sesame seeds and dry-fry for about 3 minutes, or until golden brown. Place in a separate bowl to cool.

3. Reheat the wok, add the oil. Remove the tofu from the dish with a slotted sppon and reserve the marinade. Stir- fry the tofu over high heat, turning the tofu to coat all of the sides. Stir for about 5 minutes, until all sides are golden brown. Remove from the wok and set aside.

4. Add the vegetables and garlic to the oil, and cook, stirring often, until they are just tender. (Note: if you used frozen vegetables, simmer in boiling water until defrosted). Add the rice and tofu, and stir fry until heated through.

5. Add the toasted sesame seeds, the reserved marinade and extra soy sauce to taste. Toss to coat the tofu and vegetables, and then serve immediately.

Corn Salad

I wanted to make a salad and couldn't find any lettuce in the refridgerator. I did however, find some leftover corn on the cob from our weekend Barbaque. I cut the corn off the cob and came up with a quick salad. Everything else was gathered from our garden outside.

* 1 Cup corn
* 1 Small tomato, chopped
* 1 Handful, basil, cilantro or parsley chopped
* 1 half lemon
* 1 Tbsp olive oil
* 1 Tsp red chili pepper
* Salt and papper to taste

1. Mix all ingredients in a large serving bowl and enjoy.

* Even if you have limited space, an mini garden is a great way to always have fresh herbs on hand. Our garden consists of mint leaves, oregano, basil, dill as well as some tomato vines and jalapeno pepper plants.

Quick Dish of Veggies

This dish makes a quick meal that you can either throw over some rice or add to a burrito wrap.

* 1 Medium size onion, chopped
* 3 Cloves garlic, minced
* 2-3 Tbls vegetable oil
* 3 Vine tomatoes, chopped
* 1 Can black beans
* 1 Can corn
* 1 Jalapeno pepper, seeded and minced
* 1 Green pepper, chopped
* 1 Cup fruit, mango or pineapple, chopped
* 1 handful both cilantro and parlsley
* spices for flavor, salt, pepper, red chili pepper
* 1 Cup rice or quinioa

1. Cook rice or quinioa in a large pot of boiling water. (1 cup quinoa to 2 cups water)
2. While rice is cooking, heat oil in large pan over medium heat. Once oil is hot, add the onion and sautee until onion softens and become golden in color. Add green pepper and sautee until it softens, about 3 minutes.
3. Reduce heat to low and add the tomatoes, black beans, corn, jalapeno, pineapple and spices. Simmer for about 10 imnutes.
4. Add to serving dish and add cilantro, parsley, salt and pepper to taste.