Kale pizza

kale pizza

This is my favorite pizza to make, it is so fast, and easy to make. I probably make this pizza 3-4 times a week! It’s gets a little out of hand, but luckily everyone around here likes it, so I dont get any complaints!

I first tried a kale pizza at a fabulous restaurant in San Diego called True Foods Kitchen, in the Mission Hills Mall. This place is to die, they make there own season sodas, everything is fresh, and local. They have mint water for you while you wait for a table! The first time I ate there I sat at the bar and scanned the menu, to my excitement there were many items I could have, gotta love restaurants that make it easy with the V and GF next to items. It didn’t take me long to be sold on the kale pizza, I accompanied it with a strawberry rhubarb soda. It was so delicious !

But at $12 plus the $3 for the soda, Its not a lunch I could have on a regular basis so I sought out to make my own, and for about $2-$3 a pizza (depending on the crust I use) this gives me the opportunity to have it as often as I like.

For this pizza I used Whole food rice pizza crust they are perfectly sized personal pizzas, they come in a pack of two for 3.99. They are in the deli section by the pizza counter, or I have seen them by the cheese. If you cant find them ask the deli counter for them and they can get them from the back (if they get them from the back they will be frozen, but they defrost fast)

For the sauce I used a pasta sauce I had made earlier in the week, it was just a traditional pasta sauce from simply organic

** recently I tried this recipe but I used a spicy hummus i had from fresh and easy, I spread a thin layer as the sauce..It was AMAZING it gave it a cheesy taste that was unbelievable

Kale Pizza

3-4 kale leaves

1/4 cup pasta sauce or tomato paste or spicy hummus

4 grape tomatos

Garlic Salt

Red Pepper flakes

Heat oven to 350

put the pizza crust in oven

Heat a skillet on medium heat add oil

Wash and pulls off kale leave from steams, rip or chop into small pieces add to oil, constantly checking to make sure the kale does not burn

Check on pizza you want it to be a little toasted

Cook kale till it is all wilted, and is a dark green color, add chopped tomatoes, cook for 1 more minutes

Take pizza crust out, add enough sauce to cover dough, add kale, and tomatoes, sprinkle with garlic salt, and red pepper, place back in the oven

Cook till crust is nice and toasted, and the top of the kale is a little crispy

Take out of oven, cut and serve

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Thanksgiving

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Hey everyone sorry about the long break.. Life with a two year old is my only excuse reason. It’s thanksgiving and I have a lot to be thankful for -my family-my little guy-my health-my doggies- and my wonderful online family you guys inspire me everyday to live better and eat better, and you guys have truly enhanced my life!!

Hers what I made for thanksgiving dinner, even though I have been experimenting with going all raw, I went back to basics with my old stand by holiday vegan dinner ! And it was delicious!

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Turkey roll- tofurkey
Homemade cranberry sauce- Sugar and cranberries / mashed
Carrots – maple glazed – boil in stock or water then sauté with butter and maple syrup
Mashed Yams- recipe from http://www.farmsanctuary.com
Gravy
Rolls
Asparagus
Apple smoked “sausage”
And even some bubbles – apple cider !

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Simple Vegan Lasagna

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Here is an amazing simple lasagna recipe I found.. so genius !! The “ricotta” mixture is tofu and garlic hummus!!! How simple and amazing is that !!!

This will definitely win over everyone in the family! Serve with a side of garlic bread.. Yummy

This recipe can be made gluten free by buying gluten free lasagna pasta (I’ve seen them at whole foods)

And for the garlic bread I used “food for life” toast. Toasted, sprinkled with fresh garlic, vegan butter and garlic salt

CLICK HERE FOR RECIPE

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Vegan Lentil Loaf

lentil loaf

Im on a mission to find a go to lentil loaf recipe, this was my first attempt, classic taste, easy, and simple ketchup topping !!

Ingredients

  • 1/2 cup green lentils
  • 1 cup vegetable stock
  • 1/4 cup natural ketchup
  • 1 cup rolled or quick oats (put in blender and turn into flour)
  • 1 tsp soy sauce
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground chia
  • 2 tablespoons tahini
  • 2 teaspoons blackstrap molasses
  • 1/4 teaspoon thyme
  • 1/2 teaspoon parsley
  • 1/2 chopped green pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Topping:

  • 3 – 4 tablespoon natural ketchup

Instructions

  1. Combine the lentils, vegetable stock, heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof loaf pan
  3. Combine all ingredients in a bowl.
  4. Stir very well. Transfer the mixture to prepared pan and pack it in. Spread ketchup over the top.
  5. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven. Enjoy !!_MG_1110