Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Monday, February 27, 2012

Veggie Pizza.

My most favorite eating out pizza these days is the vegetable pizza on honey whole wheat crust at Double Daves. Sure, the classy pizza joints have some really yummy ones too. But I go where the family goes. And the family loves some all-you-can-eat pizza on the buffet at Double Daves.

Here's my recreation of it... and I LOVE it. When I make it, I make 2. One for Shayne and I and another, less vegetabley one, for the kids. it's sooooo good cold the next day!

I use the crust from Get Healthy, Go Vegan cookbook here and then add the veggies and sometimes use the vegan mozzarella cheese sauce...

portobella mushrooms, sliced
green pepper, sliced
banana peppers, sliced
onion, sliced
olives, sliced
spinach, frozen - thawed and drained
favorite marinara

Preheat the oven to 500*F. Lay dough out, spread on cheese sauce (if using), lay out veggies, cover with sauce. Bake 10-12 minutes.

Pizza Dough
2 teaspoons agave nectar
1 (1/4-ounce) package active dry yeast
1 cup whole wheat flour
1 cup unbleached all-purpose flour (preferable organic)
1 teaspoon salt
Vegetable oil cooking spray
2 tablespoons yellow cornmeal

In a large bowl, dissolve the agave nectar and yeast in ¾ cup warm water (100*-110*). Let stand for 5 minutes. Add the flours and salt to the yeast mixture and stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding more flour if necessary to prevent sticking. Dough will feel slightly sticky.
Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover with a towel and let rise in a draft-free place until double in size, about 30-40 minutes.
Punch down the dough and roll into a 10- or 11-inch circle on a lightly floured surface. Place dough on a baking sheet covered with parchment paper and sprinkled with cornmeal. Crimp edges to form a rim. Lightly spray the surface of the dough with cooking spray.

Mozzarella Cheese Sauce-Vegan
1 cup water
2 small cloves of roasted garlic
2 tablespoons fresh lemon juice
1-2 tablespoons tahini (the larger amount makes it "cheesier")
1/4 cup nutritional yeast
3 tablespoons rolled oats
1 tablespoon cornstarch or arrowroot powder
1/8 teaspoon dry mustard
1 1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon of liquid hickory smoke (if you want the smoky taste)

Place all ingredients in a blender or food processor and blend until completely smooth. Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.


Monday, February 6, 2012

Broccoli and Cheeze Soup.

Well played OhSheGlows. Well played.

  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion, chopped
  • 2-3 garlic cloves, minced
  • 1 cup chopped celery
  • 4-4.5 cups chopped broccoli florets (2 heads, stems removed)
  • 1.5 cups peeled & chopped potatoes (about 3)
  • 3 cups vegetable broth
  • 2 tbsp nutritional yeast
  • 1/4 tsp cayenne pepper (or crushed red pepper flakes)
  • Low-fat vegan cheeze sauce, divided (see below for recipe)
  • 1/2 tbsp lemon juice (optional)
  • herbamare & onion powder, to taste
  • Kosher salt & black pepper, to taste
  • 1/4 cup fresh minced parsley, plus more to garnish
  • Daiya cheese, to garnish
  • Smoked Paprika, to garnish (optional)

  • 1. In a large skillet, heat the oil, onion, and garlic over medium-low heat, stirring frequently. Cook for about 5-6 mins.
    2. Add in the celery, broccoli, and potatoes and cook for about 5 minutes. Now, add the broth, nutritional yeast, and cayenne pepper and simmer for another 15 mins or so until the potatoes are just fork tender.
    3. Meanwhile, prepare your cheeze sauce (see below) while the soup simmers.
    4. Carefully transfer the soup (in two batches) into a blender. Blend until almost smooth (I left it a bit chunky, but you can blend as much as you wish) and place back into the pot. Stir in the cheeze sauce, reserving 1/3 cup for later.
    5. Stir in optional lemon juice, salt, pepper, and optional herbamare all to taste. Finally, stir in the minced parsley and spoon into bowls.
    6. Top the soup with croutons, Daiya cheese, remaining cheeze sauce, and smoked paprika.

    Low-Fat Vegan Cheeze Sauce (double batch)

    Adapted from here. I basically just doubled my old recipe and added a couple extra spices.
    • 1.5 cup unsweetened, unflavoured almond milk
    • 3/4 cup nutritional yeast
    • 1 tbsp Earth Balance or other non-dairy buttery spread
    • 2 tbsp all purpose flour
    • 1 tbsp + 1 tsp Dijon mustard
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp kosher salt & freshly ground black pepper, to taste
    • 1/4 tsp cayenne pepper

    1. In a skillet or pot, melt the Earth Balance over medium heat.
    2. In a medium sized bowl, whisk together the flour and 1/4 cup milk until all clumps are gone.
    3. Whisk in the remaining milk (1.25 cups) as well as the milk and flour mixture into the pot. Now whisk in the nutritional yeast. Reduce heat to low-medium.
    4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently over low heat until the sauce thickens up, for 3-5 minutes. Be careful not to burn it. Remove from heat once thick.

    Sunday, February 5, 2012

    Waffles with Banana Frosting.

    i was looking for a way to change up our morning waffles and pancakes, then i remembered this "frosting" i saw on chocolate covered katie. perfect. it's so yummy. i went more on the banana and less on the coconut oil. i could bathe in coconut oil.... so good.

    G-lazy Glaze
    2 tablespoons mashed banana
    2 tablespoons unrefined coconut oil

    Combine the two ingredients, and melt. (I used a microwave for 14 seconds.) Then stir stir stir… keep stirring for at least a minute, until the watery mess turns thick and paste-y like frosting.

    Slather on waffles and add fruit syrup. yum.