Epic Garlic Pizza Balls

I love pizza, a nice crisp crust with sauce, veggies and fruit. Pair that with garlic dip total bliss. While playing around on Facebook, I came across a video featuring mozza garlic bombs – I can’t remember the exact name right now, I’ll post the link to give credit back to the original source in just a bit.

How fun is finger food? More fun when it’s a ball and you can just pop in your mouth. Don’t blame me if you can’t get enough of these. The original recipe isn’t vegan, but that wasn’t going to stop me. If you’ve been following me you know about Vegan Snack Down. Join us on facebook and join the challenges. This week happens to be the Epic grilled cheese. The snack that gets overlooked sometimes but is the ultimate fast comfort food.

Anyways, back to the balls. You can speed the prep up buy using store bought dough- but why? Making your own is easy to do, my 8 year can make it. Spread garlic butter on the dough, add a few pinches of red chili flakes, sprinkle some hemp seeds, place cheese on it- make the balls. Perfect for snacking, movie/game night. Pair it with cheesy stix, salad and some wine. Best thing since sliced bread.

The slideshow step by step.

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Now that I’m done teasing you, here’s the recipe: (adapted from Kitchen Aid)

For the dough:

2 1/4 tsp yeast

1 cup warm water

2 tsp olive oil

2 1/2 cups flour

1. Dissolve yeast in warm water (make sure it’s warm and not hot or you will kill it) in the bowl of your stand mixer.

2. Add the remaining ingredients. Using the hook attachment knead until the dough comes together. If too sticky add more flour. If it’s too dry, add a little more water.

3. Take dough out of the bowl, and  knead it a bit more roll it into a smooth ball. You can knead on a lightly floured surface but why?

4. Lightly oil a bowl, roll the dough around to cover the ball. Cover with a clean towel and let rest for a few hours or until double in size. (To be honest I don’t watch the time, I run errands or clean while I “wait”).

5. Store left over (if you have any) dough in an air tight container. Bring to room temp before using it.

For the Garlic butter:

3/4 cups of softened butter I use Becel vegan (it’s soft and don’t have to bring it to room temp before I want to use it as a spread)

5-6 cloves of garlic

1. Place vegan butter into bowl.

2. Using a garlic press, press the wonderful vampire repelling garlic peices through the press. Stir until well mixed.

Note* try and make this ahead of time. It tastes better the longer it sits.

While you’re waiting for the dough to rise, the butter and garlic to mingle n mix you can cut your cheese into smallish pieces. I used Daiya Smoked Gouda style.  Also prepare any dips you want to have. I used ranch dip from Vegan Bowl Attack. Check out Jackie’s site for some awesome recipes.

The method:

Preheat oven to 375 degrees

1. Take 1/2 of the pizza dough roll it out, stretch it out, you want a thin but not see thru thin crust.

2. Spread the garlic butter in the dough. Don’t hold back,  you want to have a generous amount.

3.  Sprinkle red chili flakes (only you know how much heat you can handle) sprinkle 3 tablespoons of Manitoba Harvest hemp hearts  and 2 tablespoons of nooch (or nutritional yeast if you don’t use the term nooch).

4. Cut the dough lengthways then sideways to create 20 squares.

5. Place your Gouda pieces in the middle.

6. Roll them into balls.

7. Place balls into your prepared pan. Brush the tops with more garlic butter.

8. Bake for 15-20 mins.

9. Even though the smell of garlic is making you hungry- do not snack. These balls are worth the wait. Instead this is where you will want to make your salad or whatever you want to have with them.

10. When they are done let them cool off a bit. Brush with more garlic butter if you want and sprink with Parmesan cheese. I used Vegan Magic’s Parmageddon.

You can easily double this recipe, just don’t double the garlic butter as there’s enough to make 40 balls and likely some garlic bread sticks.

Thank you Tasting Table for the inspiration. FYI they call them Mozzarella stuffed garlic bombs. BOOM!!

Make this recipe and let me know what you think. Cheers!

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Sam’s Harvest Jerky

If I told you I’m embarrassed by how many packs of Sam’s Harvest Jerky I munched through that would be a lie. Take your favorite snack, you know the one you always HAVE to have,  maybe went to different stores or sent someone else to buy it for you because you don’t want people to judge? Yeah- Ok now times that by…. Ummm…. What is the highest number out there? Yeah, that’s how I feel about this insanely addictive snack.

The package says and I quote “Sam’s Harvest Jerky is the way to lasting energy for conquering mountains, crossing rivers, or navigating concrete jungles.” That is true, but I need to add that in the middle of kids fighting, the phone ringing, being buried under a mountain of paperwork, the boss nagging you about the looming deadline- Sam’s Harvest Jerky is my little piece of oasis. One bite of this and my taste buds will tune out  all that background noise and turn it into my happy place.

It has a nice mild yet slightly spicy blissful taste to it. If you wanted more heat, I’m sure you can always dip it in the rooster sauce. But why ruin a good thing? According to the (nutritional) facts it serves 4. This is where I doubt them. There’s no way it could possibly serve four. But maybe that’s  my greed of not wanting to share or save them for later.  I mean the whole bag is only 440 calories.

There’s 4 servings (1 oz, 28 grams) only 110 calories. Calories from fat 45. 7 grams of protein (14% daily value) and 15% iron. For detailed info visit Butler Foods. It’s made from Butler Soy Curls (whole non-GMO soybeans), oil (safflower, soy), unsulphured molasses, vinegar, organic tamari, hydrolyzed corn protein, maltodextrin, hydrolyzed soy protein, natural smoke flavour, onion dried, red pepper, carrageenan, garlic dried, citric acid, spices, potassium sorbate.

You can buy this from Butler Foods website, or if you get lucky like I did- you can find them in one of your favorite locally owned stores. Butler, did send me some to try, and sometimes I wish they didn’t. Jerky is something I wouldn’t normally buy, but seeing this was free I thought- why not try it? Now I’m hooked. More stores should carry this product.

I’m going to leave you with some eye candy – I need to grab another handful and go conquer the rest of my day.

Have you tried these before? If not, what are you waiting for?

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Naturally Lean

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What if I told you, that you could make a rich velvety mac’n’cheese, or a refreshing cinnamon bun smoothie? How about a lush chocolate cheese cake that’s under 300 calories per serving and it’s gluten free? It’s true! The incredibly talented  Allyson Kramer has a new book out called Naturally Lean. 125 nourishing gluten-free, plant-based recipes, ALL UNDER 300 CALORIES!!!!! No, the recipes don’t taste like they lack anything. One would question if it was under 300 calories- I know it sounds too good be true, but in this case it is! True that is.

Inside the soft covered book with an enticing picture of the Dilly Avocado Toasts, you will find the recipes are split into  6 chapters. Greens & crucifers, Heart Grains, Fabulous Fruits, Nuts & Seeds, Legumes and Squash, roots & Mushrooms. There’s a “where to buy” ingredients that you may not be familiar with like hemp hearts, cashews, peanut flour, flax seed, (I’ve never heard of peanut flour before) and storage tips.

There are so many recipes I want to make from this book, it’s hard to narrow it down. I’m glad that not every recipe has a picture, but every recipe has a break down on yield, calories, fat, sodium, potassium, carbs, and protein.

Copyright 2016 by Allyson Kramer. Photographs by Allyson Kramer. Published by Da Capo Press. Da Capo Press did send me out a copy of Naturally Lean, but that had no influence on my thoughts about the book. It’s one I would’ve bought.

I will be updating this post as I make more recipes. Somehow some of my photos are missing in action. That’s ok, because I will gladly make Sunshine Breakfast UnScramble, Insanely Addictive Queso, Minted Watermelon Salad, Superfresh Salsa, Not-So-Dirty-Rice again!

If you have this book, let us know what you have made.

 

Pure and Beautiful Vegan Cooking, review and giveaway

Pure and Beautiful vegan cooking , recipes inspired by rural life in Alaska by Kathleen Henry, is a gorgeous paperback book with enticing photo’s for every recipe. All ingredients can be found in any grocery store, you do not need to make a special trip to the health food store. Kathleen uses a  variety of veggies, spices- most if not all you would already have. O.k, you may not have agar-agar which is basically vegan gelatin or Kala Namak which is also called black salt, but pink in color (confused?). It gives your dish an egg flavor.

Pure and Beautiful is divided by Mornings (recipes for both cover dweller and enthusiatic risers). Afternoons (simple dishes for an easy lunch or speedy dinner). Evenings (both fuss free and leisurely crafted meals). Snacks, sides and salads (rumbling stomach quellers, meal copilots and crowd pleasures).

With permission from Page Street Publishing I am able to share a photo and the recipe of Tofu Veggie Scramble w/ Roasted Potatoes. This is one of the first dishes that I made. Scramble cooked in the instant pot? Yes please. This recipe is simple, yet hits the spot. I do like my scramble to be more dry- but I would make this recipe again.

Tofu Breakfast Scramble w Roasted Potatoes

Tofu Veggie Scramble w/ Roasted Potatoes

This is Todd’s ultimate breakfast. I’ll often make the roasted potatoes the night before and then quickly fix the scrambled tofu in the morning. The use of a pressure cooker makes the scramble part a snap, but I’ve included conventional stove-top directions, as well.

Usually, we fashion this dish into a breezy breakfast burrito, however, sometimes we just eat it plain atop buttery toast. It’s a comforting and hearty breakfast that will please omnivores and vegans alike.

Serves 4

 

Potatoes

10 medium (1.5 kg) red and/or Yukon gold potatoes, scrubbed and diced

2 tbsp (30 ml) olive oil

1 tbsp (3 g) dried rosemary

½ tbsp (8 g) kosher salt

½ tsp onion powder

½ tsp garlic powder

¼ tsp ground black pepper

Scramble

½ tbsp (7 ml) olive oil

1 (250 g) medium yellow onion, diced small

2 large (10 g) garlic cloves, minced

¾ cup (180 ml) vegetable broth

3 (100 g) small carrots, diced small

3 (130 g) medium celery stalks, sliced

1 ½ cups (100 g) fresh kale leaves, destemmed and chopped small

12 oz (340 g) extra-firm tofu, drained and hand-crumbled into bite-size pieces

½ tsp ground turmeric

¼ tsp chili powder

½ tsp Kala Namak salt or kosher salt

¼ tsp paprika

¼ tsp ground black pepper

¼ cup (20 g) large-flake nutritional yeast

Preheat the oven to 400°F (204°C).

Dice the potatoes and place them in a large mixing bowl. Toss with the olive oil. Add the remaining potato ingredients to a small bowl and mix to combine. Now, add the spice mixture to the potatoes, tossing well to coat. Arrange evenly on a parchment lined or large baking sheet coated with nonstick cooking spray. Roast for 50 minutes, stirring halfway through, until golden brown and tender.

While the potatoes roast, heat the olive oil for the scramble in a pressure cooker or large soup pot over medium-low. Add the onion and garlic; sauté for about 5 minutes, until fragrant.

Deglaze the pan with the vegetable broth and add the remaining scramble ingredients. Stir well to combine. At this point, turn the heat to high and bring to high pressure. Cook at high pressure for 5 minutes, then use a quick release method by running cold water over the pot. Alternatively, bring the liquid to a boil, then cover and reduce to a simmer. Simmer for 15–20 minutes, or until the carrots are tender.

Remove from heat and stir in the nutritional yeast.

Serve the potatoes along with scramble. We like to eat this breakfast with homemade bread and a fruit salad.

Page Street Publishing gave me copy of Pure and Beautiful Vegan Cooking and is going to send a copy out to one lucky person. Click HERE to enter.

Make sure to visit Kathleen for more recipes. You can find her on twitter, facebook, IG.

How do you like your scramble?

Loaded Mashed Potato Cups

Ahhh, another week another Tasty challenge. This week we decided to put our personal spin on loaded mashed potato cups. The original recipe can be found here.

For the roasted garlic mashed potatoes:

5 potatoes

3 tablespoons of Manitoba Harvest Hemp

1 clove of garlic

2 tablespoons Becel vegan butter

1/4- 1/3 cup nut milk, I used Silk Almond milk

2 green onions

Preheat oven to 400, put your prepared garlic in for about 30 mins (I assume you know how to prepare garlic for roasting). Turn the oven down to 350. If you decide to turn off the oven make sure you pre-heat it before assembling the cups.

Peel and quarter potatoes, place on trivet add a cup of water in instant pot. Cook for 9 mins. Use natural release.

Once potatoes and garlic are cool enough to handle, take out your potato ricer and press them. Then add the rest of the ingredients.

If you don’t have a pressure cooker- that’s fine, stove works too.

 

For the bacon bits (I loosely followed Happy Herbivore’s recipe from The Happy Herbivore)

2 tablespoons soy sauce

1 tablespoon water

2 teaspoons liquid smoke

1/2 teaspoon garlic powder

1/4 paprika

1/2 cup TVP

Add everything but the  TVP in a small pan, bring to boil. Once boiling, turn down the heat stir in TVP, cook for a few more mins on low heat- drizzle some maple syrup on it (forgot to add it to the liquids oops)

The orginal method calls for you to crisp them up- but I didn’t think it would work well with the recipe.

I took half the potato mixture, dropped mixture into a parchment lined muffin pan,  made an indent and sprinkled follow your heart fiesta blend in the middle. Some I covered with more potato, some I didn’t. Cook for 35 mins, sprinkle with more green onion.

The other half of the mashed potato mixture- I added the bacon bits. I didn’t measure- just add until you think you have enough (with the left over bits, crisp them on low heat, in frying pan,  stirring often until crispy, store in air tight container use as you would with any bacon bits). Re-use the parchment paper and repeat the steps as stated in the first half of mixture.

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If you want to join the challenge or to find out more about vegan snack down then check out our facebook group. Visit our blog to vote on what is making your mouth water. If you make this use the hashtag #vegansnackdown.