I was in a mood for flatbread.
With something with interesting flavors.
My homemade “ground meat” was cooked with Moroccan inspired spices, like cumin, cinnamon, and coriander.
Plus a lot of garlic.
And then it was topped off with cool cucumber sauce.
I love it when all the flavors come together to create something delicious!
There are so many things going on this flatbread, and I struggled to name it!!
But Spring Field seems like a good one because of the colors and the freshness you can taste.
One of the toppings is this balsamic glazed super firm tofu.
Also on this pizza you will find fresh arugula and pickled rhubarb.
And then the whole thing was completed with Grlk‘s garlic spread.
This spread is so versatile, and I use it for many different dishes, from sandwiches to sauces.
We absolutely loved it!
Tasty!!
When it comes to flatbread, the flavor combinations are endless.
I like to combine sweet and savory, and this turned out absolutely delicious!!
On this flatbread you will find my mother’s homemade kumquat jam, homemade herbed feta, red onion slices, fresh oregano leaves, and black pepper.
This was not only tasty but also very pretty.
The colors scream spring!
I was recently in Chicago for a long weekend.
One of the restaurants we always visit while in the city is Kitchen 17.
They are not a pizzeria because they have many other dishes on their menu.
But we discovered this restaurant as a place that serves great vegan deep dish pizza.
So whenever we go there, we order the same thing every time: deep dish pizza.
We got home.
And within a few days I already had craving for deep dish pizza.
We don’t have Kitchen 17 in the Twin Cities.
So I made it.
Lucky me.
I happened to have homemade vegan mozzarella.
Super delicious!
I don’t make a lot of Mexican food at home , but I do like to eat tacos once in a while.
I try to find the smallest bag of tortillas, but it’s hard.
The smallest bag still comes with way too many tortillas for the household of two.
Although they are typically pretty reasonable, I still don’t want to waste any.
So looking at the bag full of tortillas and feeing a bit pressured, this is what I came up with.
Slightly blistered corn tortilla layers, black beans, Mexican-spiced “meat” sauce, grilled veggies, garlic-cilantro cream cheese, and home-made vegan cheese.
This turned out great!
It looks so festive, and the flavor match the look.
My husband and I both devoured our first piece and then went for another without hesitation!
This year we are celebrating the end of 2018 with pizza.
Cleaning up our fridge was one of the reasons to make the pizza.
We happened to have homemade seitan steak, cheddar cheese, and some veggies.
The inspiration was “philly cheese steak”.
Happy new year everyone!
What do you do when you have two completely different flavor ideas for pizza, yet the pizza crusts you have are quite large, and it has to be consumed only by two persons?
Well, you make a half-and-half!
Prep time.
Herbed garlic tofu.
Some of the ingredients.
I like to prep toppings and sauce (and “cheese”, etc.) in advance, so that actual pizza-making is quick and easy.
We usually make crust, but this time we decided to use this pre-made bread.
(Of course we check the ingredients, and this passed our test!)
Right before going into the oven.
Then, I realized I forgot to add these veggie balls to the red side.
These IKEA vegetable balls are packed with real veggies, which I love.
The pizza was out of the oven, and the both sides were dressed appropriately.
It looks good, doesn’t it?!
The white side: garlic bechamel sauce, herbed garlic tofu, tomatoes, scallion, nutty Parm, a drizzle of Yuzu hot sauce
This Yuzu Hot Sauce from Trader Joe’s is one of my recent favorite condiments.
This brightens up any dish you use so well.
This works particularly well for “cream” based sauce/dish.
The red side: tomato sauce, mushrooms, red onion, green pepper, IKEA veggie ball crumbles, creamy cashew cheese sauce, Japanese basil (Shiso)
My husband and I had Uchi Pizza for lunch today, because we were both working from home.
What’s Uchi Pizza?
Well, “Uchi” means “home” (in Japanese), and as you can guess, this was made and eaten at home.
This pizza was not only homemade, but also a result of good teamwork.
My husband made the crust (the night before), and it made our kitchen smell like heaven.
The crust turned out just the way we like it.
Thin, crispy, and light, yet, still having some nice chewiness.
I used to think every meal has to contain some sort of meat or seafood.
I was so wrong!
This pizza was loaded with seasonal veggies (this time we used yellow squash, red onion, green peppers, tomato, and purple cabbage); The cabbage was sprinkled after the pizza was cooked.
And it was absolutely perfect and satisfying.
Yes, earlier I said it was a teamwork, and you may ask what was my contribution.
Well, you’re looking at it (lol).
Pistachio avocado cream.
We dotted the pizza with this beautiful cream right before serving.
This was so delicious, and it tastes so much better than cheese (vegan or not) y’all, if you ask me.
Loved our Uchi Pizza.
I’ve never been really a huge pizza fan, but I realized that I was not a huge meat/cheese pizza fan because I do LOVE this type of pizza.
Lucky me.
My husband made some extra crusts, so we can enjoy pizza again soon.
Pistachio Avocado Cream: pistachio, avocado, soy milk, apple cider vinegar, nutritional yeast, salt, sugar
I just recently got this cute watermelon.
They were sold as “personal” watermelons.
My husband says it doesn’t mean you cannot share.
Well, doesn’t it??? (lol)
When I saw Ms. Ree making Waffle Maker Pizza on TV, I was fascinated and couldn’t wait to try it!
This was such a fun project for me and my husband to work on together.
We went back and forth, and it took us a while to decide if we wanted to cook the whole thing (after putting toppings) in the waffle maker or not.
Finally, we decided to make pizza in both ways; after I agreed to clean the waffle maker.
Oh, and we also made two types of dough: regular and rice flour (just for fun; we are not on the gluten-free diet).
And, this time we used our home-made mozzarella cheese.
The cheese was made with this recipe, and I really liked it.
This is my first homemade rice flour pizza.
The crust is crunchy and chewy at the same time.
I actually really liked it (it’s overall lighter than the regular one).
And this one is the regular crust, cooked completely in the waffle maker.
It was messy, but DELICIOUS!!
Did I say messy?!
I really liked the pizza texture that the waffle maker creates.
I think it’s a brilliant idea!
Besides, am I the only one who has this much fun making pizza in a waffle maker?!
