O.M.G. this recipe turned out so freaking good! This recipe is adapted from 1,000 Vegan Recipes. The recipe calls for basil but I didn’t have any being that it’s January in NJ so I replaced with spinach. I gave these an A. My husband wanted the potato slices thicker (I sliced mine using the food processor slice blade) so they would be more ‘meaty’.

This is a low fat vegan pizza that totally satisfies my pizza cravings without missing animal products at all!

SPINACH AND POTATO PIZZA

Serves: 4

Ingredients:

• 1 medium potato, peeled and cut int 1/4″ slices
• salt and pepper to taste
• oregano to taste
• basic whole wheat pizza dough
• 1/2 cup baby spinach, washed
• 1 medium onion, sliced
• 2 roma tomatoes
• 2 tbsp white wine

Directions:

1. Place the oven rack on the lowest level of the oven. Preheat the oven to 450 degrees. Arrange the potatoes on a lightly oiled baking sheet and season with salt & pepper to taste.
2. Bake until soft and tender, about 10 minutes. Set aside.
3. In a large skillet saute the onions in the white wine until carmelized, about 15 minutes. Remove from heat and season with oregano, salt and pepper and set aside
4. Spread the onions over the prepared pizza dough. Top with spinach and tomatoes, then arrange the potatoes on top.
5. Bake until the crust is golden brown, about 12 minutes.
6. Cut the pizza into 8 wedges and serve

Nutritional info: Calories: 330; fat: 4.7 g; carbs: 65.5 g; fiber: 10.5 g; protein: 10.8 g

Pizza Dough

Yield: 1 12″ pizza crust

Serves: 4

Ready in 1 hr 30 mins

Ingredients:

• 1 1/4 cup warm water
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tsp sugar
• 1 1/4 tsp salt
• 2 cups whole wheat flour
• 1/2 cup unbleached all purpose flour
• small amount of oil

Directions:

1. Proof the yeast by combining the warm water, sugar and yeast in a small bowl. Let sit for ~10 minutes until the yeast is foamy  **
2. While the yeast is proofing, combine the remaining ingredients except the oil.
3. Very lightly oil a bowl for your dough and set aside
4. Combine the yeast mixture with the flour mixture. Mix well until the dough holds together. Knead for 8-10 minutes until dough is smooth.
5. Put dough in oiled bowl, cover with plastic wrap or a wet cloth. Let rise for 1 hour (or until dough has approximately doubled in size) in a warm, draft free area **
6. After dough has risen, punch down to release the air. Roll out onto pizza baking sheet and let rise for another 10 minutes before adding toppings.

** For proofing the yeast I like to put the bowl in the oven (oven off of course) and turn the oven light on. This is a warm area that allows the yeast to foam correctly. For rising the dough I read a great trick online — boil a small pot of water while you are kneading the dough. Once hot and boiling place in the oven (off of course) with your bowl of dough which is covered with the wet cloth. This additional heat and moisture helps the dough to rise since whole wheat dough tends to take longer to rise than white flour.

Nutritional Info: Calories: 210; Fat: 1.1g; Carbs: 45.5g; Fiber: 7.5g; Protein: 8.2 g

This is a very good pizza sauce that has a bit of zing – not too hot just a bit of zing. You can’t even tell there isn’t parm cheese in the sauce – the nutritional yeast is really a great sub. We buy ours at Whole Foods and the tin lasts forever! This amount covered 2 medium sized pizza’s for us – amount varies depending on how saucy you like your pie. This is so easy and quick to make too. Let me know how you like it!

Low Fat Vegan Pizza Sauce

Prep time: 40 mins; Ready in 40 mins

Serves: 12-16 (1 large pizza or 2 medium)

Ingredients:

• 1 can tomato paste (6 oz)
• 6 fluid ounces warm water
• 3 tbsp nutritional yeast
• 2 tbsp sugar, raw
• 1 tsp minced garlic
• 1 tsp onion powder
• 1/2 tsp oregano
• 1/4 tsp basil
• 1/4 tsp pepper
• 1/8 tsp cayenne pepper
• 1/8 tsp dried red pepper flakes
• salt to taste

Directions:

1. In a small bowl, combine all ingredients. Stir well so that there aren’t any clumps of tomato paste or nutritional yeast.
2. Let the sauce sit for 30 minutes so that the flavors blend.
3. Spread over pizza dough and prepare pizza as desired.

Nutritional Info: Calories: 55; Fat: .3g; Carbs: 11.4g; Protein 3.3g; Fiber 2.3g

Technorati : vegan pizza sauce recipe, vegan recipes

Deb’s Potato Casserole

Prep Time: 20 mins, Cook Time: 1 hr, Ready in 1 hr 30 mins*

Serves: 6

Ingredients

• 4 large potatoes with skin, diced (I used about 7 smaller sized potatoes)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/2 cup veggie broth (or wine)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 can (8 oz) plain tomato sauce
• 1 tsp basil
• 1 tsp oregano
• 1 tbsp parsley
• 1/2 tsp black pepper
• salt and pepper to taste
• 1/8 tsp cayenne pepper (optional)
• 1 tbsp soy sauce, low sodium

Directions

1. Preheat the oven to 350 degrees and boil water in a large pot for the potatoes
2. Add potatoes to boiling water and let cook until tender (about 30 minutes). Drain
3. While the potatoes are boiling heat a saucepan and add broth.
4. Add onions and garlic stirring frequently until tender (about 10 minutes). Remove from heat
5. Add remaining ingredients (except for potatoes) to the onion/garlic mixture.
6. Place a small amount of the tomato mixture on the bottom of a 9×13 baking dish.
7. Add a layer of potatoes (I added salt and pepper to each layer of the potatoes), top with 1/2 of the tomato mixture then add the remaining potatoes (salt & pepper this layer as well) and top off with remaining tomato mixture. Bake for 30-45 minutes or until potatoes are completely cooked. I like my potatoes really cooked and soft so I baked them about 45 minutes

* These are approximates as I didn’t exactly time myself to the exact minute.

Nutritional Info: Calories: 227; Fat: .4g; Carbs: 51.8g; Protein: 6.6g; Fiber: 6.8g

Sidenote: I can’t even say the word “casserole” without this popping into my head ..

Technorati : potato casserole, vegan, vegan recipes