Fast Pizza-snack

After waking up early on saturday morning - nothing bad about that, if I wouldn't have been so tired - cause I had a lot to do. 

After all the home -  balcony - works I defently needed a fast lunch - I was starving...... So I decided to make myself a fast pizza snack. A snack so easly and fast done, that you safe a lot of time when having a lot to do.

The snack does not need special ingredients, most should be in your refrigerator or cupboard.

Just let your spirit free with this pizza snack. 

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Fast Pizza-snack

1-2 Persons
15 min

Ingredients:
1 medium sized leek
1 big or 2 small tomatoes, deseeded and chopped
100 -150 g soy-joghurt
shredded vegan cheese (melting one)
1 clove garlic or garlic powder
salt, pepper
1/2 tsp.oregano or pizzaherbs

some vegan margarine or tomatosauce (for the breadside)
4 pieces wholemeal bread

Note: If you're not having melting cheese at home - use nutritional yeast 

ingredients: 
4 tablespoons margarine 
5 tsp flour 
260 ml of water 
2 tsp mustard 
1 tsp salt 
8 tablespoons nutritional yeast

preparation: 
Melt margarine in a saucepan. Add flour, then some of the water. Now, mustard, salt and add some more water. Finally, stir in the nutritional yeast and add the remaining water. Boil, season to taste - done.

Preparation: Pizza snack
Preheat oven up to 180 °C.

Pour soyjoghurt into a bowl. Cut the leek into rings. Half, deseed and chop the tomato. Add to the soyjoghurt and stir. 
Add the chopped or pressed garlic into the bowl, season with salt, pepper and herbs, stir and then add the shredded cheese (amount up to you). Mix all under, season if necessary. 

When you're stuff is too liquid, add a little more veggies and cheese, or just more cheese. 

Spread some margarine or tomato paste on one side of bread and top with the loading. Place on a baking tray lined with baking paper. 

Bake about 7- 10 min, in the middle section of the oven. 

Wild garlic pizza

Sorry for not posting for a while. I had a lot going on and mostly eating just something that is not really worth to post or I hadn't the time to write it down. And of course I wanted to enjoy the warm and sunny weather.

As I finally found a job, working 100%, I probably will only find the time to post on the weekend. So please understand! Since three years I'm workless - only working temporary - and this was not always a easy time for me. Having no money and not knowing what will be next month..... But now Luck found me and I'm really happy about that.

I found a new job at surgery doctor's office with a surgery room and partime Anestesiologist and  surgery nurse. I'm really looking forward. Hopefully I will not insolence. I've been at small surgeries but like that kind of big ones. Well let's see.


For my today's dinner I will post what I ate.

On the local market I found wild garlic - thought it's almost out of season - and first I was thinking about making a pesto with it, but I wanted to enjoy the last wild garlic with it's whole taste. I decided to make a fresh pizza. Pizza's are easy and fast done. Everyone can make a pizza and children really love it as they can eat it with their hands, which is more fun :-)

 

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Wild garlic pizza




Ingredients:
1 Packet dry yeast
1 Pinch whole cane sugar
180 ml  lukewarm water
500 Grams of whole grain spelt flour 
Salt
1 Tbsp  dried herbs of Provence
4 Tbsp  olive oil
150 Grams bear's garlic or spinach
2 Onions
100 g cherry tomatoes
Pepper from the mill
200 g  vegetarian grated cheese

Direction:

Dissolve yeast together with full cane sugar in 180 ml warm water and then first loosely mix with the flour, then thoroughly knead for about 5 minutes. Let the dought go, covered for about 30 minutes in a warm place.

Give salt, herbs and 2 Tablespoons olive oil to the dough and knead again well. Form a roll, cover and let go again for 30 min in warm place.

Divide dough into 4 equal pieces and shape each piece into a ball. Sprinkle them with some flour and let go again 15 minutes.

Wash Wild garlic and pat dry. Peel onions and cut into rings.

Wash tomatoes and cut into thin slices.

Preheat oven to 220 ° C circulating air, roll the balls round out. On a greased baking sheet place 2 pizzas. Brush with a little olive oil and top with garlic, tomatoes and onions. Season with salt and pepper. Completely cover the garlic with vegan cheese, otherwise it burns.

 

Bake pizza crispy for about 15 Minutes on the middle track in the oven.

Zucchini-Bell Pepper Pizza

The night was bright and calm. When  I woke up in the middle of the night I didn't need any light. The rooms were are all filled with a kind of light from the snow outside. When I looked outside it was snowing against my window.
I went back to bed and instandly fell asleep again. It must have been a windy night, cause
when I entered the kitchen and looked out on the balcony I saw my compost bucket laying on the floor, covered with snow.

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Zucchini-Bell Pepper Pizza

 

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1 small red onion, cut in half then thinly sliced
• 1 cup sliced bell peppers
• 1 small zucchini, sliced
• 1/2 cup pizza sauce, no added sweeteners
• 1 (10- or 12-inch) whole-wheat thin pizza crust
• 1/2 cup diced sun-dried tomatoes, or 2 Roma tomatoes, sliced
• 8 green olives, diced
• 1 tablespoon chopped fresh basil
• 1/2 cup shredded vegan mozzarella cheese

 

Directions:

 

Preheat oven to 450°.

 

In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers, and zucchini slices.

 

Spread sauce over the crust, leaving 1 inch around the edges dry. Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and vegan mozzarella cheese.

 

 Preferably, place pizza directly onto middle oven rack. Otherwise, place pizza on a large cooking stone or cookie sheet.

 

Bake 10 minutes or until cheese is melted and bubbly.

 

 

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Marinated Tomato Salad

Serves 4

 

Ingredients

• 6 medium tomatoes, diced
• 2 green bell peppers, diced
• 1 onion, diced
• 1 tablespoon agave nectar
• 2 tablespoons vinegar

 

Directions

 

Combine vegetables; sprinkle with agave nectar, salt and pepper to taste. Add vinegar and stir.

 

Let sit 2 hours before serving.



Gluten-Free Blueberry Scones

I made our gluten-free scones vegan with an easy egg substitute of 1 Tbs. flaxseed meal mixed with 3 Tbs. of warm water per egg needed. Just let the mixture sit for 10 minutes until it thickens. This works well in most baked goods, including cakes, cookies and muffins.

Ingredients

• 6 Tbs. warm water
• 2 Tbs. flaxseed meal
• 2 cups Jules Gluten Free™ All Purpose Flour, plus extra for dusting work surface
• 1/4 cup granulated cane sugar
• 2 tsp. gluten-free baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 4 Tbs. Earth Balance® Coconut Spread, very cold
• 3/4 cup coconut yogurt, vanilla flavor
• 1/2 cup fresh or frozen blueberries
• 2 Tbs. granulated cane sugar for topping
• 1 tsp. ground cinnamon for topping

Instructions

1. Preheat oven to 400° F. Line baking sheet with parchment paper.
2. Stir together water and flaxseed meal in a small bowl; let stand 10 minutes.
3. Whisk together flour, sugar, baking powder, baking soda and cinnamon in a large bowl, food processor or stand-mixer bowl.
4. Cut Earth Balance® Coconut Spread into the dry ingredients using a pastry cutter, food processor or stand-mixer paddle attachment.
5. Stir in flaxseed meal mixture and yogurt until just mixed. Gently fold in berries.
6. Turn dough out onto flour-dusted surface and form into a 3/4 inch thick rectangle. Cut into triangles using a large knife or bench scraper.
7. Place scones onto baking sheet. Mix sugar and cinnamon together and sprinkle over the tops of the scones.
8. Bake 8 to 10 minutes, until lightly browned. Be careful not to overbake.

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Originally this was going to be a traditional green bean casserole and then I realized... why not put it on a pizza? I couldn't come up with a good enough reason to not try it, so I went for it. And I am sincerely glad i did.

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Green Bean Casserole PIZZA


Ingredients

pizza dough
3 pieces chopped vegan Bacon
1 heaping cup chopped fresh green beans
8 0z sliced mushrooms
2 TBL vegan white wine
1 shallot, minced
2 garlic cloves, minced
1 TBL fresh chopped sage leaves
1 TBL Butter
panko bread crumbs
french fried onions
pinch salt, pepper, & thyme

Sauce:
2 TBL Butter
1 TBL flour
3/4 cup unsweetened almond/soy milk
2 TBL nutritional yeast
pinch s&p

Originally this was going to be a traditional green bean casserole and then I realized... why not put it on a pizza? I couldn't come up with a good enough reason to not try it, so I went for it. And I am sincerely glad i did.

Preheat oven to 450. Roll out your dough and place it on either a pizza crisper (ideal) or a well greased baking sheet. Precook the dough in the oven for about 5-10 minutes or until golden. Then take it out. Meanwhile, start out by melting the butter in a skillet over medium high heat. Add the smart bacon and shallots. Let them cook a couple minutes and then add the garlic, sage, salt, pepper, thyme, and mushrooms. Once the mushrooms begin to sear and release their liquids, add the white wine and cook another couple minutes. Meanwhile, toss your green beans into a pot of boiling water and cook for 6 minutes. Drain them and run a little cold water over them so that they stop cooking. Add the green beans into the skillet with the rest of the vegetables and lower the heat while you make the sauce. Melt 2 TBL butter in a sauce pan over medium high heat and then whisk in the flour. whisk in the milk a little bit at a time as it thickens up into a nice sauce. Add the nutritional yeast and s&p to taste. Pour over the vegetables and stir well. Spread the mixture onto the precooked pizza crust and then top with a sprinkle of nutritional yeast, panko, and french fried onions. Bake in the oven for 10 minutes.