Eating Fud

The pictures say it all....

Organic Sunset: Apples, Carrots, Beets, and Greens

Jack Phish Nachos

Jack Phish Chalupa with side salad

Bread Pudding

*These dishes are from Fud, an all-vegan organic dive, in downtown KCMO.

Pizza Mia

A fairly simple recipe that finally satisfied that craving for pizza after weeks and weeks of complaining. It has a lot of parts, none of them complicated, but it is super simple to make after you combine them. It is a great balance of sweet, salty, savory, crunchy, chewy, doughy and saucy. I'm not going to say more, but make it for yourself. (Note: this makes two pizzas; I just like the recipe math easier.) 

BBQ Chicken Pizza

Crust:

• 2 cups lukewarm water
• 2 tbsp (2 packets) rapid yeast
• 1 tsp sugar, agave, honey
• 2 1/2 cup all purpose flour
• 2 tbsp oil
• 1/2 tsp salt
• 1/2 tsp italian seasoning

BBQ Sauce

• 1 cup ketchup
• 1/3 cup brown sugar
• 2 tbsp liquid smoke
• 2 tbsp soy sauce
• 1 tbsp pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder

BBQ Chicken

• 1 pkg seitan "chicken style"
• 1/3 cup BBQ sauce
• 2/3 cup flour
• 1/3 cup corn starch
• salt
• grill seasoning
• oil, frying

Garlic Bechamel Sauce

• 2 tbsp butter
• 1 tsp garlic, minced
• 2 tbsp flour 
• 1 tbsp corn starch
• 1 cup non-dairy milk (soy)
• 1/4 cup orange juice
• salt, to taste
• 1/4 chopped parsley

Crispy Onions

• 1 yellow onion, slice extremely thin
• 1/4 flour
• 1/4 cup cornstarch 
• oil, frying

Garnish:

• diced scallions
• raisins 
• extra BBQ sauce

Method:

1. Make the pizza crust by mixing the water, sugar and yeast. Do not mix salt in yet, it will kill the yeast. After the mixture has become frothy, whisk in oil and salt. Add to the flour and italian seasoning. Mix until pulls away from sides. Throw onto a cutting board and knead with flour until elastic and smooth. Cover in oil and place in a bowl. Let raise while preparing other ingredients.
2. Make the BBQ sauce by mixing all of the ingredients together in a bowl.
3. Make the BBQ chicken by draining the seitan and patting it dry. Then toss in the flour, cornstarch, and spices mixture. Deep fry until crispy. Then toss in the BBQ sauce. Place on a baking sheet and bake on 425 for 8 minutes or until caramelized. 
4. While the BBQ chicken is baking, make the béchamel sauce. In a pot, melt the butter and saute the garlic. Then add the flour and cornstarch. Cook for a couple of minutes until browned. Then slowly add the liquids, whisking well, until thickened. Once thickened, turn off heat, and add the parsley.
5. Place the pizza dough on a greased pizza pan. Throw in a 425 degree oven for 5 minutes. Then place the béchamel sauce and BBQ chicken. Bake for 15 minutes.
6. While baking, fry the onions by tossing them in the flour and cornstarch mixture and placing them in oil.
7. After 15 minutes, top with the onions and cook for 5 more minutes.
8. Once out of the onion, throw on raisins and green onions. Add more BBQ sauce if desired.
9. Enjoy!

It is definitely a lot of steps and can take awhile, but it is totally worth it for a really flavorful, fairly, healthy vegan pizza.

ENJOY!

Nouveau Vegan Colombian Food...huh?

Pulpusa con tofu y ensalada citrica con chile verde crema

A picture says a thousand words. In this case, it doesn't even come close to the deliciousness. In all seriousness, the best thing I've made all year. It is an pulpusa (thick corn tortilla) topped with a green chile sour cream topped with fried lime tofu and a chipotle citrus slaw. I think I was most addicted to the crema. I will provide it below. The crema with the sweet corn pulpusa was so good. The citrusy, crunch salad created texture and a bit of flavor. The orange juice and chipotle played well together and added just the right of amount of picante flavor. I just thought I would update really quickly. I hope you ate as much as me! 

Chile Verde Crema

1/2 cup toffuti sour cream

1 small can green chiles

3 tbsp cilantro, chopped

1/8 cup tomatillo salsa

1 lime, juice

salt, to taste

Whisk together. Serve. THAT EASY. THAT TASTEY!

ENJOY!

My mom would be proud...

I made my weekly meal today. It is an original recipe, but for some reason, I feel like someone would have come up with this a long time ago. Nevertheless, I made whole wheat farfalle pasta with chipotle sausage in a pumpkin cream sauce. It was so simple to make. I sauteed vegan sausage with chipotle peppers, adobo sauce, and garlic. I then added a can of pumpkin puree, light coconut milk, paprika, a touch of cinnamon, and a dash of ancho chile powder. Let that reduce, add the pasta with some salt and pepper to taste. Tah dah! It was delicious. Full of protein, healthy fats, and full of vitamins A, C, K, and beta carotene! Also, because I am crazy (and I actually like them) I added a side of oven roasted brussel sprouts. Tossed lightly in oil, salt, pepper, garlic, and balsamic vinegar. It added a tangy counterpart to the creamy pasta. Also, you always need a vegetable! Plus, brussel sprouts have a bad rep; they have tons of vitamin C and B and even some protein! Like broccoli and other cruciferous veggies, it contains anti-cancer properties. So, please eat your brussel sprouts!

Of course I had to have dessert! I made a quick raw vegan dessert. It is strawberry creme pie!! First, I needed to make the crust. Simply, this is a half cup of walnuts and another half cup of pecans. I pulsed this with a teaspoon of orange zest. Once the nuts reached a course texture, I slowly added 1/3 cup of raisins. Processed that until a sticky crust was formed. I placed the crust in a muffin tin to make the cups and put in the freezer to let set up. In order to make the filling, I added one cup of cashews to the food processor. This must be a FINE powder. We are trying to make a cream and we don't want any pieces of nuts. Once the cashews reach a fine powder consistency, add a pint of chopped strawberries. This will create a thick paste. Then slowly add the juice of one orange with a dash of vanilla. Once rich and creamy, add two tablespoons of agave or honey. Finally, slowly drizzle in two to three tablespoons of melted coconut oil. This should result in a very smooth and creamy filling. Place two spoonfuls in the prepared nut cups. Place in freezer until set. Serve with some left over chopped strawberries!

This was so good! I wanted to eat three. And really, that is the best part. Although this is raw vegan and has little to no sugar and is packed full of fruit, it is high in fat. Albeit good fats, it still can be kind of damaging to that summertime waistline. So, the small portions are GREAT! This was a perfect end to a filling meal and added the acidic fruity finish to a heavy meal. This dessert has a ton of protein, thiamine, folate, manganese, omega-3 and -6 acids, vitamin C, and have anti-inflammatory properties.

Until next week, I hope you enjoyed this post!!!