Most of the recipes I come up with that are truly “my own” are straight out of my lack of want to go grocery shopping. I hate, no loathe, the grocery store. As a result of this…Roasted Turnip and Sweet Potato Pizza was born right from the contents of my pantry, fridge and deep freeze.
- store prepared or homemade hummus (I used Sabra, garlic flavor)
- store prepared or homemade pizza dough (I used a ball of Trader Joe’s Whole Wheat dough from the freezer)
- 1 large sweet potato, cut into thin discs (skin on or off, your choice)
- 1 small red onion, sliced into rings
- a handful of turnips, cut into thin discs (skin on or off, your choice)
- goat cheese (unless you are vegan, then sub your fave non-diary cheese or go without)
- extra virgin olive oil (about a glug’s worth from the bottle-we are very scientific here)
- salt and pepper
- flour for counter top to roll out your raw dough
Wash, cut up and roast veggies tossed with olive oil, either in a foil packet on the grill or in a 400 degree oven until they are tender. In the photos, I took them out of their foil packet and put them right on the heat for the last minute or so to get a char. They are high sugar content veggies, so do not leave them unattended [if you were to by chance do this…you just end up with potato chips, so win-win at least]. You could roast your veggies up to 3 days in advance and keep them in the fridge until you are ready to use. I would do this if I were more organized…alas, I am not…so keep reading.
While your veggies roast away, roll out your dough blob to desired crust thickness and let rest until your veggies are off (I have a VERY small grill-large grill owners you can do both at the same time is space allows). Brush crust on one side with some olive oil and put directly onto grill grate. DO NOT MOVE the dough until you can see the grill lines developing on the underside, or you will tear your perfect crust-give it a peek after a minute or so to see where you are at. This grated side is going to be your topping side.
Flip dough after it is firm yet not burned. At this point you can apply your hummus to the first cooked side, scatter around your potatoes and onion then drop your goat cheese or cheese substitute on top, cover and allow for the cheese to melt. When your cheese hits the melty stage, remove entire pizza. Let cool a few minutes then slice it up.
I find hummus is an awesome base for pizza-I use it more than the traditional tomato-based sauces. You can put just about any combination of toppings on this, sub what you like or what you have on hand, add fresh herbs to increase the wow value…if it were up to Mr. Wonderful we would make grilled pizzas every day.
Posted in CSA, Dinner, Seasonal Ingredients, Vegan, Vegetarian
Tagged DIY pizza, hummus, onion, pizza crust, sweet potatoes, Trader Joe's, turnips, whole wheat pizza
Semester is finally coming to a close. My grading is nearly finished and it’s time to get some good food up here for the month of December! This is a wonderful dish perfect for those potlucks where you can’t take another helping of green bean casserole made from gray, canned, green beans (not that those little crispy onion things aren’t delicious, but come on!). This will spice things up. This modified recipe is courtesy of Vegetarian Times’ reader recipe contest of 2011 and is featured on the cover of the December 2011 issue. This recipe made enough for me to make a 9×9 pan for dinner, then freeze a fully made 8 1/2 x 11 pan for later when we have company.
- 1 15-oz. can tomato sauce
- 1 3/4 cups low-sodium vegetable broth
- 1 tsp ancho chile powder
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp chipotle chile powder
- 1 T extra virgin olive oil
- 1 small onion, diced (1 cup)
- 1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
- 1 15-oz. can diced tomatoes, drained
- 1 16-oz. jar prepared medium salsa
- 2 cloves garlic, minced (2 tsp.)
- 1 chipotle chile in adobo sauce, drained and minced
- 1 15-oz. can black beans, rinsed and drained
- extra virgin olive oil, for brushing baking dish
- 16 6-inch corn tortillas, warmed
- 2 limes, cut into wedges, for garnish
- 1 avocado, sliced, for garnish
- 1/2 cup faux sour cream, for garnish
- Cilantro sprigs, for garnish, optional
To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Remove from heat.
To assemble Enchiladas: Preheat oven to 350°F. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining sauce. Bake 15 minutes. Let sit 10 minutes before serving. Garnish with lime wedges, avocado slices, faux sour cream, and cilantro sprigs, if using.
I think marshmallows are so gross, I don’t even want to tell you what gelatin is made from which is what holds those little guys together. So I took a topping that I love, from fruit crisp, and then modified it slightly for this dish. You could easily add 1/3 C oats to the topping and call this “health food”; however I didn’t do that.
Sweet Potato Crisp
- 3 C sweet potatoes, baked and mashed (approx. 4 large potatoes)
- ½ C sugar or Splenda
- ½ C margarine or butter, melted
- 2 beaten eggs
- 1 tsp vanilla
- 1/3 C skim milk
- 1/3 C melted margarine or butter
- 1 C light brown sugar or brown sugar Splenda
- ½ C flour
- 1 C chopped pecans
- ½ C – 1C sweetened shredded coconut
Mix together all of the casserole ingredients, place into a 9×13 greased pan.
Combine the topping ingredients in a small bowl and sprinkle over the top of the casserole dish.
Bake at 350 degrees COVERED for 25 minutes, then uncover and bake an additional 3-5 minutes or until just brown.
CAUTION: the sweetened coconut burns QUICKLY so in the last 3-5 minutes you are really watching for the coconut to brown and then remove promptly.
Posted in Baking, Leftovers, Make Ahead, Recipes
Tagged butter, coconut, crisp, Easter, mr. wonderful approved, not-health-food, pecans, sweet potatoes, vanilla, vegetarian, Yummy
On the veggie menu:
- Cranberry Crostini
- Apricot Crostini
- TLT Open Faced Baby Sammies
- Sweet Potato Chipotle Gratin/Casserole
- Brussels Sprouts with Cranberries
- Chocolate Mallow Fondue with Dippers
Cranberry and Apricot crostini are this simple: toast a French baguette, slather a little goat cheese on it, top with dried fruit and honey if you so desire. For the cranberry crostini, I used cinnamon/cranberry goat cheese, topped with whole dried cranberries, and for the apricot crostini, I used honey goat cheese, topped with chopped apricots and lavender honey drizzle.
The TLT sammy recipe was adapted from Heidi over at 101cookbooks.com.
- 2 ripe avocados
- 2 pints tomatoes
- 2 packages fakin’ bacon tempeh
- 1 clamshell mixed baby lettuce leaves
- 1 small package regular plain goat cheese
- 1 French baguette, sliced and toasted
- Juice of 2 limes
The night before, preheat the oven to 400, toss the tomatoes with EVOO and roast until sweet and caramelized. Save these for the next day in the fridge. Day of, mash the avocado with the lime juice to make a make-shift-guac, this will go on the crostini at assembly. Prep the fakin’ bacon per the package instructions. To cook a bunch of it at a time, I cut the strips in half, put on a baking sheet and tossed into the oven for a few minutes until warm and crispy. Next, assembly is easy: take a crostini, top with a schmear of goat cheese, lettuce, avocado numminess, fakin’ bacon, and tomatoes. Or whatever order your OCD compells you to assemble this tasty bite.
So as not to lull you into submission or boredom with the length of this post here are the other recipes I made.
Smokey Chili Scalloped Sweet Potatoes
Roasted Brussels Sprouts with Cranberry Brown Butter
Chocolate Marshmallow Creme Fondue (use the creme so it’s veg friendly, sans gelatin)
Posted in Less is more, Make Ahead, Recipes, Seasonal Ingredients
Tagged 101 cookbooks, apricots, baguette, bobby flay, brussels sprouts, casserole, chili, chipotle, chocolate, cook, cranberries, cranberry, create, crostini, delish, EVOO, fakin' bacon tempeh, fondue, food network, goat cheese, mallow creme, Mr. Wonderful, orange, recipe, sweet potato, sweet potatoes, veg, vegetarian, yum