Gluten-Free Veggie Pizza

I've tried making my own vegan crust for a while but have never been happy, hence why I decided to use this pre-made kit from Bob's Red Mill. Plus its easy to find in the organic section of any grocery store.
I'll post a link a little later.
Crust:
1. Follow instructions on package; cut in 1/2 for 1 pizza
2. Make a flax egg to replace egg (1 Tbsp ground flaxseed + 3 Tbsp warm water, allowed to set for a few minutes)
3. Spray pizza pan lightly with cooking spray and dust with a little cornmeal
4. Again follow instructions
Topping:
- 1 roma tomato, chopped
- 1 cup fresh baby spinach, finely chopped
- 1/2 red onion, chopped
- 1/4 bell pepper, chopped
- 1 cup fresh white mushrooms, chopped
1. Place desired amount of low sugar pasta sauce on crust
2. Mix all veggies in a bowl and pour on top of pasta
3. Top with some soy mozzarella cheese (optional)
Feel free to mix this up with toppings and I'll be posting new ideas soon.

A couple of good books to check out

Lately I've been inspired to check out various cookbooks and make some meal decisions based on what I find. Of course I do some alterations, but honestly some of the recipes are perfect as is.

Lindsay Nixon, from happyherbivore.com is an excellent chef and I recommend any of her published works.

<iframe src="http://rcm.amazon.com/e/cm?t=fultumheabod-20&o=1&p=8&l=as1&asins=1935618121&ref=qf_sp_asin_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>

I also like Dreena Burton and her easy recipes.

<iframe src="http://rcm.amazon.com/e/cm?t=fultumheabod-20&o=1&p=8&l=as1&asins=1551522241&ref=qf_sp_asin_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>
Today I purchased a book from Barnes and Noble called La Dolce Vegan!. I'm excited to go home this evening and try some. Then put my modifications on here. Please check out these books for your health and for culinary adventures. I'd be happy to know if you like them half as much as I do.

<iframe src="http://rcm.amazon.com/e/cm?t=fultumheabod-20&o=1&p=8&l=as1&asins=1551521873&ref=qf_sp_asin_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>

Looking toward the future

Hi all, hope that you're enjoying the recipes and being adventurous enough to try a few.
I'm really looking forward to this coming weekend as I'll be seeing my mom, sister, and nephew. Should be quite fun for my little family and I to be with them.

For the last 2 weeks I've stayed pretty steady at 274 lbs, which is a total loss of 26 lbs. This is a weight I've not seen in at least 8 or 9 years. Yes I know it's still quite large by most standards. But nonetheless, it's significant for me and number that will continue to decline as I continue to focus on God's truth in my life and only put whole, good things into my body.

I'd eventually like to create a cookbook with this site and it's recipes. So please read and try them, then give me feedback. The more I know the more I can help. Also, let me know if you'd be interested in a cook book.

As always, thanks for your support and be looking for new stuff to come.

Easy Veggie-Stuffed Pitas

Tonight I wanted something really easy to eat that was still loaded with nutrition. I also didn't want to get over-full with loaf bread. So I opted for whole-wheat pita bread which is yummy anyway. You can make this with virtually any filling you want, so feel free to mix up the veggies. I just used what I had on hand.
Stuffing:
- 1/3 a cucumber, peeled and finely diced
- 1 roma tomato chopped
- 1/8 cup finely chopped red onion
- 1 small sweet pepper, finely chopped
- 1/3 large avocado chopped
- 1 Tbsp vegan mayo
Stir all together
Meanwhile slice pita in half, spread pocket open and toast lightly in toaster oven.
Throw it all together:
1. Place a little fresh spinach into 1-half of each pita
2. Place a small amount of shredded soy cheese in pocket
3. Feel in the pockets with stuffing
.... the remaining stuffing makes a good dip for corn chips

Chickpea Taco Salad

Mine turned out a bit too spicy so I made a few minor modifications before putting the recipe on here.
- 2 cups cooked chickpeas
-2 tsp lemon juice
-1 Tbsp Bragg's Liquid Aminos ( or low sodium soy sauce)
-1 tsp ground cumin
-1 tsp pepper
-1/2 tsp paprika
-1/4 tsp garlic powder
-1/4 tsp onion powder
-1 Tbsp chili powder
-1/4 tsp oregano
Make the paste (everything except peas). Pour peas and paste in a ziplock bag. Seal and shake around until peas are completely covered.
Place peas on parchment paper and bake for 25 min at 400 degrees.
Place chips out on plate. Top with 2 cups chopped romaine lettuce. Place 1/2 peas mixture on lettuce and then top with quacamole, salsa, and olives.





If you'd like to try this recipe or many others check out this book.

Teriyaki chickpeas with mango/pineapple salsa

One of my favorite and easy dinners to make.
Mango/Pineapple Salsa
1 mango diced
1 6oz can crushed pineapple (in juice not syrup), drained
1/3 red onion, diced
1/2 tsp chili powder
1 Tbsp lemon juice
Mix all together and refridgerate
Chickpea Teriyaki
2 cups cooked chickpeas
1/4 cup low sodium Teriyaki sauce
1 Tbsp hot sauce
1 Tbsp raw sugar
- mix all in a cold pan and let marinate for 10 minutes
- turn on heat and cook covered ~ 5 min until liquid absorbed
The Whole Shebang
- place 1 cup cooked brown rice in bowl
- cover with a generous amount of salsa
- place half of the chick pea mix on top.... Enjoy!!

Black Forest walnut pancakes

So still on a kick for pancakes I made a new recipe this morning. It's very yummy, and rather than us syrup.I topped mine with jam and fresh fruit.
Ingredients
-3/4 cup whole wheat flour
-1/4 cup unsweetened cocoa powder
-1 Tbsp baking powder
-1/8 tsp. Salt
-1 cup unsweetened non-dairy milk
- 2 Tbsp raw organic sugar
-2 Tbsp agave nectar
-1/4 cup chopped walnuts
1. Sift together dry indregients
2. Mix nectar and sugar with milk til evenly distributed
3. Mix wet and dry ingeredients just until blended, then fold in walnuts
4. Let sit for 10 minutes ( this is necessary for it to rise and cook properly)
5. Make 1/4 cup size pancakes on the pan cooked on medium heat.

Cornmeal Berry Breakfast Cakes

Some mornings I just really want pancakes. Since becoming vegan I had to get creative and modify recipes to exclude the eggs but keep the flufiness and binding.
Here I've listed a couple recipes. Have fun and change up the ingredients as you want.
Cornmeal Berry Pancakes
-1 Tbsp ground flaxseed
-1.25 cups unsweetened almond milk
-1 cup ground oat flour (or half brown rice flour and half wheat flour
-1/2 cup cornmeal
-1/4 tsp. Almond extract
-1 Tbsp baking powder
-1 cup berries (frozen or fresh)
Combine all and lightly spray pan. Cook on medium (1/4 cup scoops at a time) until done.
Coconut Lime Pancakes
-1 1/2 cups ground oat flour
-2 cups unsweetened coconut milk
-zest and juice from 2 limes
-2 Tbsp. Ground flaxseed
-1/2 cup cornmeal
-2 tsp. Baking powder
-1/2 tsp. Cinnamon
1. Grind oats and flaxseeds --} transfer to a bowl
2. Add remaining dry ingredients
3. Blend wet ingredients
4. Combine dry and wet ingredients
5. Heat a skillet on medium and cook
Choco-Bluberry Pancakes
-1/2 cup brown rice flour
-1/2 cup whole wheat flour
-2 Tbsp cocoa powder
-1 Tbsp baking powder
-1/2 tsp. Cinnamon
- dash of salt
- 1 cup unsweetened non-dairy milk
-2 Tbsp Agave Nectar
-1/2 cup frozen or fresh blueberries
-1/2 cup vegan chocolate chips
-1/4 cup chopped walnuts
1. Fold wet ingredients into dry
2. Stir in berries, chips, and nuts
3. Spray pan lightly and cook 1/4 cup scoops at medium heat until done