Friday, January 27, 2012

Stuffed Crust Pumpkin Pizza

I have made this pizza a number of times but never with stuffed crust, actually I have never done stuffed crust on any pizza I have made. I just thought it would be a fun and easy way to mix up pizza night. Pizza is one of those quick and easy weekday dinners that everyone loves and this one in particular has become a family favorite. If you have never had pumpkin and arugula together you are missing out! It is my go to green for any dish I make with pumpkin. They complement each other so well. You will see what I am talking about when you bite into it!

You Will Need:

Pizza dough homemade or store bought, I usually pickup pre-made frozen dough (check to make sure it is vegan first)
1/2 can unsweetened pumpkin puree.
2 tsp pumpkin pie spice
1 tbs agave nectar
1/2 a package vegan daiya mozzarella cheese
10 red grapes cut in half
1 shallot thinly sliced.
A handful of fresh arugula 
TVP crumbles
2 tsp Fennel seed
a little olive oil
1 tbs. nutritional yeast
1 tsp. oregano

Preheat oven to 425.  Hydrate your TVP with boiling water. Then cook in a little oil with the fennel until browned.  Roll out your dough so that it larger than your pizza pan. In a bowl mix together the pumpkin, pie spice and agave nectar. Spread some of the cheese around the edge of the dough then fold the dough over the cheese and press the dough together. Brush the crust with olive oil. Then sprinkle with the nutritional yeast and oregano.  Spread the pumpkin mixture over the dough. (I use about half and save the rest for our next pizza night) Sprinkle on the rest of the cheese, your grapes, shallots and prepared TVP. Leave off the arugula for now. Bake for about 20 mins. Remove from oven and toss the arugula on, allow to cool. Slice and serve.

Edamame Pesto and "Chickn" Stuffed Shells

This is a fun and different way to do vegan stuffed shells. I recently got Isa new cookbook Appetite for Reduction. I decided to use her recipe for Edamame pesto, I was trying to think of different uses for it since it was so delicious and that is how I came up with this little number. I hope you enjoy and if you haven't picked up a copy of her new cookbook yet, please do so. She is my inspiration in kitchen.

You will need:

Jumbo pasta shells
1 package vegan daiya mozzarella cheese
1 tofutti vegan cream cheese
1 package vegan 'chickn' strips
Marinara sauce

1 Recipe Edamame Pesto: 2 cloves garlic, 1 cup packed basil leaves, 14 oz. shelled edamame, 1/2 cup veg broth, 2 tbs. lemon juice, 1 tsp. olive oil, 1/2 tsp. salt, and 2 tbs. nutritional yeast. (blend all ingredients in a food processor.)

Preheat oven to 350.
Boil your pasta shells until tender, strain and let cool.
In a mixing bowl mix together all other ingredients (except the marinara and only half the bag of cheese.)
Stuff your shells and place in a glass baking dish, when you run out of filling top the shells with the rest of the cheese.
Bake for until cheese on top starts to brown.
Serve with marinara sauce.