Smoked Tempeh and Carrot Pesto Pizza-AMAZING!!!

I recently attended a vegan cooking class at Whole Foods where we made this pizza. It was AMAZING!! I really can't say enough about it. If you are like me, you read the description and thought....nahh! DO NOT sleep on this recipe, it is worth the time and effort. Bonus: it's even better the next day cold!!

If you don't believe me you can always go to the class, she is having it again!! Follow this link to sign up: http://stlveggirl.com/Classes.html

Smoked Tempeh and Carrot Pesto Pizza

1 whole wheat pizza crust rolled/kneaded out to 16" on an oiled pan or pizza stone, cooked halfway (whole foods makes a great one)

Smoked Tempeh Crumbles
1 package tempeh
1 TBSP olive oil
1 TBSP tamari
1 TBSP apple cider vinegar
1/4 tsp cayenne
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp dried basil
1/4 tsp liquid smoke
salt and pepper

Cut tempeh into 1/2" pieces. Whisk the remaining ingredients together and pour into a ziploc bag, adding tempeh, to marinate while prepping the rest of the pizza.

Carrot Pesto Sauce
1 large carrot, roughly chopped
1/2 c parsley
2 TBSP chopped red onion
1 tsp oregano
2 tsp olive oil
1 tsp lemon juice
2 cloves of garlic
salt and pepper

Combine all ingredients in a food processor until well mixed, set aside.

Hummus Cheese Sauce
3/4 c hummus (I liked plain or garlic with this recipe)
4 TBSP nutritional yeast
2 TBSP olive oil
1/2 tsp salt

Combine all ingredients and set aside.

To assemble pizza:
On your 1/2 baked crust, spread the carrot pesto. Sprinkle the tempeh and some sliced red onion in an even layer. Pipe on the Hummus Cheese by putting it in a ziploc bag and cutting off one of the corners (make the cut small to pipe it on).
Bake for 25-30 mins at 350 degrees, or until done.

Tofu "Steaks" with Mashed Potatoes and Garlic Broccoli

While the recipes calls this a tofu steak, I think I might refer to it more as marinated tofu. Very simple recipe with just a few ingredients makes it an easy meal to make.

Extra Firm Tofu, sliced (drained and pressed)
10-16 oz Sliced Mushrooms
1/4-1/2 c soy sauce
Fresh Cracked Pepper

Place the tofu and mushrooms in a skillet. Add soy sauce and pepper. Cook on medium heat for 10 mins, turning once to brown both sides of the tofu.

Mac N Cheese

I recently came across this recipe which I wanted to try because it doesn't use any "fake" processed ingredients. I have always avoided making a mac n cheese, thinking it was not worth the time. I gave it a try and it was not as much effort as I though, plus it might be my favorite! This recipe makes a full 9x13 dish, but I seperated it into 2 8x8's and froze the second one.

4-5 cups cooked elbow macaroni
1/4 c + 2 TBSP vegan margarine
1/4 c + 2 TBSP unbleached all-purpose flour
3 1/2 c boiling water
1 1/2 tsp salt
2 TBSP soy sauce
1 1/2 tsp garlic powder
pinch of tumeric
2-4 TBSP canola oil
1 c nutritional yeast flakes
paprika to taste for topping


Preheat oven 350 degrees. Cook pasta.

In a saucepan, melt margarine over low heat. Beat the flour in with a whisk, and continue to beat over a medium flame until the mixture is smooth and bubbly.

Whip in the boiling water, salt, soy sauce, garlic powder and tumeric, beating well to dissolve the sauce. Cook until it thickens and bubbles. Whip in the oil and nutritional yeast flakes.

Mix part of the sauce with the cooked noodles and pour into 9x13 dish. Pour remaining sauce on top and smooth out. Sprinkle with paprika and bake for 15 mins. Heat broiler and broil until the "cheese" sauce starts to bubble.

Crispy Cajun Kale

I served this as an appetizer the other night. It is super quick and easy to make, not to mention very healthy!!

1 bunch of kale (de-stemmed and torn into 1-2" pieces)
Olive Oil
Cajun Seasoning
Salt and Pepper

Preheat oven to 350.
Toss the Kale lightly with oil (easiest in a bowl, using tongs). Sprinkle with Cajun Seasoning, Salt, and Pepper.
Bake for 10-15 mins, until crispy.

Sweet Art's New Menu

Sweet Art has recently changed their whole menu. Not to worry, they still have a great selection of cupcakes and brownies!! Pictured is their new Sloppy Joe Sandwich served with a side of Mac N Cheese. The new menu rotates daily and there are quite a few things I can't wait to try.

Kaldi's BBQ Crunch Burger

This amazing looking burger is a new addition to the menu at the Kaldi's on Demun. The burger is match meat with lettuce, red onion, and tomato, topped with guacamole, BBQ sauce, and Billy Goat Chips. It is as delicious as it looks, the chips add a great crunch to the whole thing!!

Kaldi's also has vegan soups on their menu, just ask for the daily selection!

Happy Valentine's Day

If you are looking for something sweet to make for that someone sweet in your life give this recipe a try. My hubby loves white cupcakes with white frosting, (which we of course had to color pink in honor of today) so tonight my daughter and I made him some as a surprise for when he gets home.

White Cupcakes

1 TBSP apple cider vinegar
1 1/2 c plain soymilk
2 1/8 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/8 c sugar
1/2 c canola oil
2 tsp vanilla extract

Preheat oven 350, line muffin pan with cupcake liners.
Combine apple cider vinegar and soymilk, stir well. Set aside
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together the soymilk mixture, canola oil, and vanilla. Add the dry to the wet ingredients and beat until smooth using a hand-held mixer.
Fill each liner with about 1/4 c batter (or fill liner about 3/4 way full). Bake 15-20 mins, until toothpick inserted in the middle of a cupcake comes out clean.
Let cool in pan for 5 mins, then remove and place on a wire rack.
Let the cupcakes cool completely before frosting.