Sausage and Potato White Pizza Recipe

Sausage and Potato White Pizza Recipe

Ingredients
1 pizza crust mix or recipe made per directions
1/2 pound Italian sausage
2 medium-sized new red potatoes
1 large clove of garlic
1/4 cup olive oil
1 1/2 cup mozzarella cheese
1/4 cup Asiago cheese
Italian spices as desired

Directions
Preheat the oven to 450 degrees.
Form the pizza dough into a pizza crust.
Let it rest for ten minutes.
Sauté the sausage and crumble into pieces.Using a mandolin or other kitchen tool, cut the potato into slices 1/8-inch thick.
Mince the garlic and mix it with two tablespoons of the olive oil. Spread the mixture over the crust.
Spread the cooked sausage and raw potato slices over the pizza.
Sprinkle the cheeses evenly over the crust. Add the Italian spice.
Drizzle the remaining olive oil over the toppings.
Bake for 20 minutes or until the crust is baked and the cheeses are bubbly.

VEGAN BROWNIES

VEGAN BROWNIES

It is important to make sure that all of these ingredients are vegan friendly. Yes, they even have vegan chocolate!

Ingredients:

1 cup white flour

1 cup whole wheat flour

1 cup water

1 cup brown sugar

1 teaspoon salt

1 teaspoon vanilla extract

¾ cup cocoa powder for baking

½ cup vegetable oil

½ teaspoon baking powder

Optional: ½ - 1 cup chopped nuts, ½ - 1 cup chocolate chips

Instructions:

Spray a 9 x 13 baking sheet with nonstick cooking spray. Combine flour, water, brown sugar, and salt. (A wire whisk works best). 

Stir in vanilla extract, coco powder, vegetable oil, and baking powder using a wooden spoon. 

Spread evenly into the baking sheet and bake at 400 for about 30 minutes, until a toothpick inserted on the sides comes out clean

HEALTHY VEGETABLE CASSEROLE

HEALTHY VEGETABLE CASSEROLE

Casseroles are another healthy dinner option for vegans. The nice thing about them is once you have the recipe down pat, you can make substitutions.

Ingredients:

1 cup cooked brown rice

1, 8 ounce can of tomato soup

1, 8 ounce can legumes such as chick peas or kidney beans 4 cups vegetables of choice – try zucchini, mushrooms, carrots, celery, eggplant, tomatoes, leeks, onions, garlic, potatoes

Instructions:

Spray a medium casserole dish with nonstick cooking spray. 

Layer with brown rice. Add vegetables on top of the rice. 

You can mix the vegetables together, choose one type of vegetable, or layer different kinds – it’s up to you. 

Pour soup over vegetables. Cover and bake at 350 degrees for 45 minutes.

VEGAN LENTIL TACOS

VEGAN LENTIL TACOS

Lentils make a nice substitute for the traditional beef that usually goes in tacos.

Ingredients:

1 cup dried, brown lentils

1, 8 ounce can of tomato sauce

1 packet taco seasoning mix (vegan)

Corn tortillas or taco shells

Shredded romaine lettuce

Cucumber slices

Chopped, fresh tomatoes

Soy sour cream

Salsa Guacamole Instructions:

Soak the lentils in a large bowl until soft, about one hour. Transfer to a saucepan and mix with tomato sauce and taco seasoning. Add about ¼ cup of water.

Simmer on low until heated through. Spoon into taco shells or tortillas and top with things like sour cream, salsa, lettuce, cucumber, and tomato.

VEGAN CESAR SALAD

VEGAN CESAR SALAD

The Cesar salad is a classic but the dressing is definitely not vegan friendly. This recipe changes that.

Ingredients for the Dressing:

1/2 cup vegan mayonnaise 1/2 cup brewer’s yeast

Juice of 1 lemon

Your Guide to Vegan Cooking - Page 36

2 teaspoons cracked pepper

Ingredients for the Salad:

4 cups torn romaine lettuce leaves

1 cup chopped black olives

3 tablespoons grated soy parmesan

Instructions:

At the bottom of a large salad bowl, whisk all of the salad dressing ingredients together. 

Toss in the romaine lettuce until dressing is well coated. 

Top with black olives and parmesan cheese and serve.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Ingredients

• 4 boneless, skinless chicken breasts
• ¼ cup fresh lime juice
• 1 teaspoon honey
• 1 tablespoon green Thai curry paste
• 12 wooden skewers, soaked in water for at least 30 minutes
• 2 tablespoons cilantro, minced
• ¾ cup San-J Thai Gluten Free Peanut Sauce

Directions
Preheat broiler.
Cut each chicken breast into 3 long strips.
Combine lime juice, honey and curry paste in a medium bowl.
Add chicken strips to the mixture, cover and marinate in refrigerator for at least 30 minutes.
Thread each chicken strip onto a skewer.
Place on a baking sheet and broil for 3 minutes on each side, or until cooked through.
Garnish each skewer with fresh cilantro and serve with San-J Peanut Sauce for dipping.
(Makes 6 servings)

Shrimp And Sesame Stir Fry with Noodles

Shrimp And Sesame Stir Fry with Noodles

Ingredients

• 2 tablespoons International
• Collection Oil (Chinese Stir Fry, Thai Wok, Toasted Sesame or Fiery Toasted Sesame)
• ¼ cup onions, diced
• ½ cup snow peas
• 1 sweet red pepper, cut into strips
• 1 pound cooked large shrimp
• 12 ounces cooked rice noodles
• 2 tablespoons soy sauce
• ¼ cup sesame seeds

Directions
Heat the oil of your choice in a wok and stir-fry the vegetables until crisp, but tender. Add the shrimp and cook for 2 minutes.
Add the noodles, soy sauce, sesame seeds and remaining oil to the wok and stir-fry until all ingredients are heated through.
Serve in a deep bowl.
(Makes 4 servings)

Golden Star Fried Rice

Golden Star Fried Rice

Ingredients

• 2 tablespoons peanut oil
• 4 ounces Golden Star Stir Fry Vegetables
• 1 carrot, peeled and julienned
• ½ cup scallions, finely sliced
• 2 cups cooked Golden Star Jasmine Rice
• Soy sauce to taste
• Salt to taste
• ¼ cup cooked meat or seafood (optional)
• 1 egg, beaten

Directions
In a medium-sized pan, sauté stir fry vegetables and carrot in peanut oil.
Add scallions and cooked Jasmine rice.
Continue to mix the ingredients together, seasoning with soy sauce and salt to taste.
After 2 – 3 minutes, add cooked meat and/or seafood. In a small bowl, beat the egg and fry in a separate pan.
When done, dice egg and add to the rice, mixing thoroughly. Serve immediately.
(Makes 4 – 6 servings)