I can do anything for "XX" days...
This has been the motto of 2012. I alway thrive under a deadline and life has been full of big important dates lately. Some of them work related, some personal and some inspiring me to be more conscious about exercising and watching what I eat.
In an attempt to keep things quasi-healthy and limit our spending so we can focus on buying a bunch of gifts for other people (oh hi, wedding and graduation season), we've been throwing some mad dinner parties at the hippie haven lately.
A lot of old favorites are in the mix but two new favorites have popped into the rotation. I love a good game of survivor pantry - using what you have at home to make something unique instead of throwing your hands to God and having cereal for dinner because you're out of one choice ingredient. These new menu items came from a good hunting and gathering session in my own kitchen and I am in love with each of them!
Gluten-Free BBQ Chicken Pizza
Udi's Gluten-Free Pizza Crusts (2 per pack)
Quorn Meatless Chicken Tenders
Horizon Organic Cheddar Cheese
Austin's Own Barbeque Sauce (Costco find)
1. I browned the Quorn "chicken" in a pan and put the pizza crusts out to thaw. I really love Quorn chicken and feel like even if I go back to eating meat one day, I'll keep this on hand for salad, pizza or pasta toppings! Way better than the packaged chicken pieces.
2. Spread the Austin's Own or similar barbeque sauce on the crust - out to the edges!
3. Top with cheese and sprinkle with cayenne and garlic salt.
4. Goes into a 400F oven for 7-10 minutes or according to crust packaging instructions.
5. After the pizza came out of the oven I topped with avocado chunks - divine!
I LOVE the Mexican groceries around our house (Fiesta, El Rancho, etc) for unique produce, fresh tortillas and most importantly the little woman in the front that sells fresh elotes corn out of her cart. Elotes are my love language. Markus enjoys pointing out that the markup from a $0.25 ear of corn to a $3 cup of corn and butter is a pretty steep markup. I'll never quit the elotes woman but it's been fun putting a vegan spin on my favorite dish at home lately.
1 ear of corn per adult
Earth Balance vegan butter
Tofutti "Better than Sour Cream" vegan sour cream
cayenne pepper (you could also use a bag of taco seasoning if you have it)
optional: Nutritional Yeast for vegan parmesean topping
1. Wash the corn and remove it from the ears.
2. Add 1-2 tablespoons of butter to the pot under medium heat and stir in the corn as it melts. Add spices and continue stirring.
3. Add three tablespoons of vegan sour cream and stir until melted. Reduce heat after 2-3 minutes and leave it in the pot as it will thicken. Top with nutritional yeast for a dairy-free parmesean taste and enjoy.