It’s been a while since I’ve put up a recipe, and that’s not because I don’t love you all… it’s because I’ve been mastering something that has taunted me for a long time: thick-crust pizza.
Now, you’re probably saying “but manchicken, pizza usually has cheese on it, and vegan cheese substitutes all taste like ass!” Well, I couldn’t agree more… vegan cheese substitutes do tend to taste like ass, and that’s why I just don’t use them. I make cheese-less pizza. Now, without all that extra fat and Calories you can do a lot more with toppings, but you can also feel guilt-free about thick-crust pizza. You probably could put cheese on this if you want, but I’m happy with just store-bought spaghetti sauce and onions.
- 1 cup hot tap water, 170ºF/77ºC max
- 1 1/2 tbsp yeast
- 2 tbsp brewers yeast
- 1 1/2 tbsp light corn syrup
- 6 cups all-purpose flour (3 cups for dough, 3 to knead into dough)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 tsp dried oregano
- 8 tbsp canola oil (2 tbsp for the dough, 6 to oil your pans)
- 2 9-inch round cake pans
Dissolve the corn syrup in the hot water, then add both the yeast and the brewers yeast; mix well, set aside, let sit for 8 minutes.
While the yeast activating, get a large bowl and add 3 cups of the flour, salt, oregano and 2 tbsp of the oil.
Add water-yeast mixture to the dry ingredients; stir until everything is combined.
On a floured surface, knead remaining flour into the dough ball. Knead dough for 2 whole minutes.
Divide dough into two even balled portions and then flatten them in the two pans.
Place the dough in an oven at 170ºF/77ºC (or slightly lower if your oven will go that low) for 30 minutes to rise.
Top your pizza and bake for 10-15 minutes (may take longer lots of toppings or cheese are added).
So this is a quick treat that my wife and I really have grown to love. It is born out of my love for all things stir-fried, and all things pasta. This goes great with some suntea and a good book. Don’t forget to use organic ingredients when possible.
Yield: 2 servings
What you need:
- 1/2 package refrigerated linguini, I like the kind with basil in it.
- 5 leaves basil, finely chopped
- 1/3 cup (about 79ml) finely chopped salad mushrooms
- 1 small tomato cut into small cubes
- 3 cloves garlic
- 2tbsp (about 30ml) extra virgin olive oil
- 1/4 cup (about 59ml) fresh shredded parmesan cheese
- salt and pepper to taste
First you get your pasta nice and hot, and ready for frying.
Heat your skillet to medium-high, add oil. When the oil is hot, add your garlic and basil. When garlic is lightly browned, add your pasta. Cook with pasta in for about 45 seconds, mix the garlic and mushrooms in well.
Remove the fried mixture from the heat, and toss the pasta with the tomatoes. Serve with parmesan cheese and salt and pepper to taste.
This recipe is super-simple, and it’s just so darn tasty. Everything’s fresh, everything’s mild and flavorful. You could also try this with a fresh drained salsa instead of tomatoes to add some spice to it.
So, I’ve recently noticed that kungfooguru has been posting recipes on his blog, and I thought I’d start posting some of my other grilling recipes. This one is one that I am a big fan of because it’s vegetarian, it’s delicious, it’s simple, and it’s cheap as cheap can be.
Here are your ingredients (I’m very picky, you can adjust to your level of pickyness):
- Plain foccacia or other dry bread (enough for about 6 sandwiches)
- 1/2 cup (about 120ml) extra virgin olive oil
- Two vine-ripened tomatoes (preferably organic), sliced to about 1/2 inch (about 1.3cm) slices
- 1 cup (about 240ml) shredded or 6 slices of mozzarella
- 1 medium onion, sliced to about 1/2 inch (about 1.3cm) slices
- 3 tbsp (about 45ml) coarsely chopped fresh basil
- 1/2 cup mayonnaise (the real stuff, or vegan alternative, not Miracle Whip)
- Salt & pepper to taste
Note: with your bread, do not choose one of the greasy oily tomato foccacias, remember, this bread has to be able to withstand a slathering of olive oil and then grilling.
Yield: 6 sandwiches
For the sauce, you’ll take the mayo and one of the three tablespoons of chopped basil and just stir it together until the mayo takes on a bit of a green tinge. If you’re using a dried basil the green won’t form, so just stir until it mixes. Fresh basil will actually release oils and juices into the mayo which is just outstanding. Add salt and pepper to the mayo to taste.
For the grill, get a medium fire going, and ensure that your grill grate is clean and lightly oiled. Since the bread will take the longest to cook, let’s do it first. Slice your bread in half (if necessary) and then lather the cut sides of the bread with olive oil. Place the bread oil-side down onto the grill and let it sit there until it’s toasted and crispy.
Once the bread is done, oil the onion slices–careful not to separate the rings–and grill them for about 45 seconds on each side. Then take your tomato slices, oil them, and grill them about 30 seconds on each side.
Assembling your sandwiches, put a thin layer of mayo on, put on tomato slices, and separate the onion slices into rings and put a nice layer of onion slices on. Then sprinkle the further two tablespoons of basil over the sandwich. Now, careful not to load too much on, sprinkle the cheese over your sandwiches and close them up.
To finish your sandwich, place it on the grill for about 30 seconds to a minute until the cheese is melted.
There you go. There’s manchicken’s grilled veggie sandwiches. I’d also encourage you to try other veggies on there. I’ve been known to put bell peppers, artichokes, squash, zuccini, and even asparagus on these sandwiches. You could also try sticking a tablespoon into the mayo mix if you like a good BBQ sauce.
Hey everybody, it’s summer, and as much as I love to share the software, I love to share a fantastic dessert recipe, too. Free Software, Free Recipes. Oh hell yeah.
So what I’m going to tell you about today is my grilled pineapple à la mode. This is particularly good with lighter dishes, like a grilled veggie sandwich, or a barbeque (I like it with smoked BBQ brisket).
I make a sauce out of about 100ml honey and 50ml soy milk (I prefer plain), and then I brush it on the pineapple while I grill it on each side for about 2-3 seconds. Then I place the pineapple on a small plate, and top it with a scoop of ice cream. Then I drizzle a little bit of honey on the whole thing.
Now, for those of you who would like to download this recipe for your krecipes, I’ve attached the compressed recipe file to this blog post.
Right-click here to download it.
I hope this helps some of you find a great use for Krecipes, it really is a great program. My wife and I use it all the time for stuff. Maybe I’ll share my pizza crust recipe some day.