DDD #37 – Muddled Strawberry & Cracked Pepper Gin & Tonic

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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My Youtube vide for this recipe is here- just click the image to watch.


INGREDIENTS

1.5 oz gin

4 oz tonic

Cracked pepper

Fresh strawberries

DIRECTIONS

Muddle the strawberries in a glass & grind fresh pepper on them.  Fill the glass with ice & add gind & tonic.

Consume!

 

 

 

Beyond Meat Beyond Burger

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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If you follow my blog at all – you know I adore Beyond Meat products – especially their chicken strips.  I have posted many recipes using their products – loads of which can be accessed HERE.  The chicken strips are especially effective in Asian-inspired dishes – and COLD chicken salad-style dishes.  Here are a few pretty pics or recipes using Beyond Meat products0bb4ca3e94842e3a4ba6738a7698f551

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They have long had two styles of burger – a slider & a regular patty – seen above.  They are GREAT!  They would make any person ready to experience a meatless burger very happy.  But – the revolutionary thing about their newest burger is that it can create the same level of satisfaction but in those expecting a REAL BEEF burger!  Seriously!  They are sold at these Whole Foods stores and at certain Veggie Grills.  They were meant to be sold in the cold cases next to real ground beef but I had to ask to find them in Sherman Oaks – because they were in the freezer.   But they are truly an exciting development.  The color & texture when raw is exactly right.  Take a look!

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There it is grilling on my stove.   Actually – these photos represent my lunch yesterday & today – hence the variations in my assembly.  I cooked the one yesterday a tad longer (the one with no tomato).  I cut it short today because I set off my smoke detector.  The ONLY complaint I might whisper – if pressed – is that they kinda smell too much like real beef when cooking.  I have not had a real hamburger since the eighties & the smell of cooking ground beef has never invaded my home.  To my desensitized senses – it really seemed like a real burger cooking.  But – it wasn’t!  Otherwise – I could never have eaten it so red!   I have not tried to cook one through (beyond heating it through) in an effort to showcase the real beef visuals.  And – the aroma sells the realness in such a next level way.  At any rate – these guys are INSANE!  You could make meatballs or meatloaf of other ground beef recipes that call for a ground beef that is more pliable than the beefy crumbles.  If you are a vegan/vegetarian with a meat-eater at your table – maybe try sneaking them one of these – with the appropriate toppings – and see if they even notice that they are not eating meat.  These Beyond Burgers are a complete & total game-changer in the world of meat alternatives.  I cannot sing their praises with more enthusiasm.  Treat yourself!!!

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INGREDIENTS

Pea Protein Isolate, Expeller Pressed Canola Oil, Refined Coconut Oil, Water, Yeast Extract, Maltodextrin, Natural Flavors, Gum Arabic, Sunflower Oil, Salt, Succinic Acid, Acetic Acid, Non-GMO Modified Food Starch, Cellulose From Bamboo, Methylcellulose, Potato Starch, Beet Juice Extract (for color), Ascorbic Acid (to maintain color), Annatto Extract (for color), Citrus Fruit Extract (to maintain quality), Vegetable Glycerin.
Contains: Tree Nuts (Coconut Oil).

NUTRITION FACTS

Serving Size 1 Patty, 4 oz (113g)
Servings Per Container: 2

Amount Per Serving
Calories 290
Calories from fat 190
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 450mg
19%
Total Carbohydrate 6g
2%
Dietary Fiber 3g
12%
Sugars 0g
Protein 20g
32%
Vitamin A
0%
Vitamin C
90%
Calcium
10%
Iron
25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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FAQs

WHAT’S THE BEYOND BURGER™

The Beyond Burger™ is the world’s first plant-based burger that looks, cooks, and tastes like a fresh beef burger, and it’s coming to the refrigerated meat section of a store near you. It has all the juicy, meat deliciousness of a traditional burger, but comes with the upsides of a plant-based meal. The Beyond Burger™ packs 20 g of plant-based protein and has no GMOs, soy or gluten.

I WANT A BEYOND BURGER™! WHERE CAN I GET ONE?

For now, Whole Foods Boulder (Pearl Street Store). The Beyond Burger™ is in soft launch, with distribution planned for select Whole Foods stores. Our goal is expanded availability over the summer. Please sign up for our newsletter for updates on expansion plans.

HOW IS THE BEYOND BURGER DIFFERENT THAN THE BEAST?

The Beyond Burger™ is a ready-to-cook “raw” patty that looks, cooks, and tastes like a fresh beef burger, and it will be sold in the meat section of the store. The Beast is a precooked frozen patty shelved with other frozen items. Our goal in creating The Beyond Burger™ was to provide the full 360° mouth-watering, juicy, and delicious experience of beef but without so many of the health, environmental, and animal welfare downsides of traditional animal-based meat. On the other hand, we developed The Beast with nutrient density in mind, working with Brendan Brazier, a rockstar plant-based triathlete to develop it. The Beast has 23G of protein and a slew of vitamins, minerals, antioxidants, and omegas to help support performance and recovery for especially active folks.

WHY IS IT IN THE MEAT SECTION?

Great question. Part of our Future of Protein vision is to reimagine the meat section as the Protein Section of the store. In this way, we can help people on their journey to eating more plant-based by allowing them to purchase plant-based foods in the section of the store where they are already purchasing other forms of protein. No pun intended, but we are meeting people where they are in their food journey and offering an easy switch!

WHY A BURGER FROM PLANTS THAT AIMS TO REPLICATE MEAT?

Our belief is that the best way to get people to eat less meat is by giving them what they love–in this case, a juicy delicious burger – without so many of the health, sustainability, and animal welfare downside of a traditional animal – based burger.

WHY DON’T YOU PUT THE BEYOND BURGER IN BOTH THE MEAT AND MEAT ALTERNATIVES SECTION OF THE STORE?

Dual-placement is a possibility but ultimately it’s up to the retailer. Our goal of placing The Beyond Burger™ in, at a minimum, the meat section of the store is our attempt to help attract carnivores to the category and help change that meat case to the protein case.”

WHAT KIND OF PROTEIN DO YOU USE?

The primary source of protein in The Beyond Burger™ comes from peas. It’s soy, gluten and GMO free.

HANG ON…IF THIS ISN’T BEEF, WHY ARE THE BURGERS RED?

Well, we used beets to do that! Amazing, right! We wanted to keep the whole experience of cooking burger as similar as possible for our flexitarian fans, so we’ve worked very hard to create a burger that changes color as you cook it just like animal protein.

WHY DOES THE BEYOND BURGER™ “BLEED”?

While we didn’t design The Beyond Burger™ to “bleed” per se, the beets we use to give the patty a red-meat appearance have led some in the media to remark that the burger “bleeds” beet blood.

HOW DO YOU REBUILD MEAT WITHOUT GENETICALLY MODIFYING ANYTHING?

This question gets back to the company’s basic thesis that meat’s core parts – amino acids, lipids, trace elements, carbs and minerals – don’t have exclusive residence in the animal kingdom. Our task is to eliminate the need for meat from animals and find the same or analogous materials in the plant kingdom. We are not inventing new materials but matching the plant equivalent and assembling it in the architecture of meat. And the way we do that assembly is similar to the simple process used to make pasta – we mix our plant-based ingredients, compress the mixture, and then shape it into final product (in our case, using a patty former).

HOW LONG HAD THE BEYOND BURGER BEEN IN DEVELOPMENT?

It’s really the culmination of 7+ years of work against our goal to understand meat, its composition, and associated sensory experience, better than anyone on the planet, and then rebuild that directly from plants.

Hearty & Spicy Vegan Eggplant & Mushroom Bolognese Pasta Sauce

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I had a fridge chock full of produce & not enough days of cooking before me to get through it all without a lot of it going bad – so – I made this very thick & hearty tomato sauce.  It is a great way to use a ton of veggies & clean out that fridge.  Additionally – if you puree it or use an immersion blender – you can hide the veggies from kids & other finicky palates.

I grilled the eggplant first – to add a smokey flavor – but this is not necessary.  I used kale & collard greens – because I had them – but they are totally optional – or you could use spinach, instead.  You can eliminate a lot of the ingredients without a negative impact on this sauce so feel free to customize it.

I had a bunch of sage that I had frozen.  It worked really well in this sauce – so – if you have herbs that are going to spoil, put them in sandwich bags & freeze them for use in future sauces.

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Hearty & Spicy Vegan Eggplant & Mushroom Bolognese Pasta Sauce

Makes a boatload – so either serve a large group or freeze some

INGREDIENTS

9 oz vegan beef crumbles (I used Beyond Meat)

Olive oil

7 Japanese eggplants (or 3 large regular eggplants)

2 onions – diced

2 bell peppers – diced

2 large zucchini – chopped

4 jalapenos – diced (optional)

1 bunch kale – (optional) ribs removed, washed & chopped (or spinach)

1 bunch collard greens – (optional) ribs removed, washed & chopped fine (or spinach)

8 oz mushrooms – sliced

1/4 cup fresh sage – chopped

1-6 garlic cloves – chopped

1/2 cup tomato paste (1 small can)

3 (26 oz) containers of chopped & strained tomatoes – in any combination (I used 2 strained & 1 chopped)

1/4 cup vegan Parmesan (very, very optional)

1 TBS salt

1-3 tsp crushed red pepper (according to your tolerance for heat)

1 TBS dry parsley

1 TBS oregano

1 TBS thyme (I used fresh chopped)

1/2 cup fresh basil – chopped

GARNISH – Cooked pasta, fresh chopped parsley or basil

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DIRECTIONS

If you are grilling the eggplant – slice them & either spray them with cooking spray or brush them with olive oil & then grill them on both sides.  Set aside to cool – then chop.  Set aside.

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Heat 2-3 TBS olive oil in a large stock pot.  Add onions & bell peppers & jalapenos.  Saute until softened.

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Add the zucchini & mushrooms & saute until tender.  Stir in the chopped eggplant.

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Add the greens you are using & fold in so they wilt.  Add the garlic & cook for a minute or two.

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Add all the other ingredients – EXCEPT the beef crumbles.   Bring to a boil & then reduce the heat & simmer for about 30 minutes.  If it gets too thick, add water.

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Now – if you are going to puree the sauce or use an immersion blender – now is the time.   Whatever you decide – pureed or not – add the beefy crumbles & heat through.

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Season with S&P.

Toss some of the sauce with cooked pasta.  You will have a lot of sauce left over – unless you are feeding a very large group.  Garnish with basil and/or parsley.

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Vegan Spicy Thai Basil Beef with Eggplant

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Here is another spicy Thai dish that is really simple to make.  My equally easy-to-make Vegan Spicy Thai Basil Chicken (Pad Kra Pao Gai) is also in some of these photos.  Both are delicious and bursting with flavor.  Neither dish uses ingredients that you should have any trouble finding as they are all pretty basic & available at most Asian markets.  But – Amazon is a great resource for hard-to-find ingredients – if you live in an area without much diversity. Like with the basil chicken – this comes together faster than the rice – so do not be intimidated.  I used one of these long Chinese eggplants but any eggplant will work.  I also used Beyond Meat because – I feel – it is the best brand of vegan meats on the market.  I used Thai bird’s eye chili peppers but serrano or jalapeno would work, too.  If you use the Thai ones – know they are really spicy & you might want to pick around them when eating this dish.  Finally – I used Thai sweet basil here but any basil will work.

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Vegan Spicy Thai Basil Beef with Eggplant

Serves 2 with rice

INGREDIENTS

9 oz vegan ground beef – thawed

1 Chinese (or other) eggplant -cubed

3 TBS olive oil

1 TBS fresh ginger (I used jarred)

4 garlic cloves – chopped

1-4 Thai chili (or other) peppers – chopped

1 packed cup basil

1 tsp cornstarch

Additional 1/4 cup water

for the eggplant

1 1/2 cups water

1/4 cup light soy sauce

1 tsp kecap manis (dark, sweet soy sauce) – or sugar

2 tsp chili black bean sauce

for the beef

2 TBS light soy sauce

2 TBS shaoxing (Chinese rice WINE – not vinegar)

1 tsp sesame oil (toasted or not)

1/4 tsp white (or black) pepper

2 TBS hoisin sauce

2 TBS oyster or mushroom-flavored sauce

2 TBS cornstarch

Cooked rice for 2

GARNISH – chopped basil, lime wedges

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DIRECTIONS

Muddle the garlic & chili peppers to release their flavors.  In to different bowls – whisk together the ingredients for the eggplant sauce & for the beef.

Heat the oil in a large saute pan.  Cook the garlic & chili peppers and the ginger for about a minute & then add the eggplant & the eggplant sauce.  Bring to a boil & cook until the eggplant is soft.

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Meanwhile toss the beef in the beef sauce.

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When the eggplant is very soft – add the beef & sauce & heat through.  Cook it until it thickens.  If it is too thick – add water.  If it stays thin – whisk 1/4 cup water & 1 tsp of cornstarch together & add to the pan.  It should thicken very quickly.

Just before serving – stir in the basil.  Serve with rice & garnish with chopped basil & lime wedges.

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Southwestern Vegan Beef & Vegetable Shepherd’s Pie with Chipotle Sweet Potato Mash

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am all about Beyond Meat!    Click HERE to get a coupon to try some yourself & to use their store locator.  This brand is the absolute best vegan meat on the market – in my opinion.  These beefy crumbles are so delicious that even unapologetic carnivore & hyper-finicky eater, the badass Miles Miller, ate this shepherd’s pie & declared it delicious.  He even went on to rave that he would eat this fake ground beef in pasta or in tacos etc etc.  This is a man that takes the TEENSIEST nibble of remotely questionable foods (like any vegetable or dish that is new to him or anything vegetarian) & often even indulges in a sour expression of distaste to make his displeasure clear.  But not in response to this stuff.  I am convinced that you need not even tell a meat eater that this stuff is fake.  They would be very unlikely to guess.

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That said – shepherd’s pie is pretty hard to photograph.  I even Googled an image search to see how others had pulled it off.  Pretty much everyone leaves it in the pan it was cooked in – because, when plated, it spills out & can just look like chunky mush.  In the interest of full disclosure, I stacked two servings on top of each other to create that deep, lasagna look.  You can do this, too, when serving it – otherwise a single serving looks sorta anemic.

This came together in an hour – start to finish – and is really, really easy.   I would use more sweet potato, in the future, to create a deeper pie but it is full of flavor & has a bit of a kick.  Used random vegetables I had in the house from my Farm Fresh to You delivery but you can use whatever floats your boat.

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Southwestern Vegan Beef & Vegetable Shepherd’s Pie with Chipotle Sweet Potato Mash

Serves 6

INGREDIENTS

for the chipotle sweet potato mash

6+ medium sweet potatoes – peeled & cubed

2 chipotle peppers – minced

1 TBS adobo sauce (from the can of chipotle peppers)

4 TBS vegan butter

1/3 cup or more almond or soy or rice milk

S&P

for the shepherd’s pie

18 oz vegan ground beef

6 small carrots – chopped

2 sunburst or pattypan squash (or zucchini) – chopped

1 bell pepper – chopped

1 serrano pepper – chopped (seeds removed for less heat)

1 small red onion – chopped

2 celery stalks – chopped

2 garlic cloves – chopped

1 chipotle pepper – minced (or more for more heat)

2 TBS olive oil

1 TBS canned or fresh jalapeno – chopped

1 TBS cumin

1 TBS garlic powder

1 TBS onion powder

Handful of cilantro – chopped (and extra for garnish)

Cayenne or chili powder

Extra vegan butter

(other vegetables you could use might be corn, peas, Brussels sprouts, mushrooms, cauliflower, broccoli)

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DIRECTIONS

Heat the oven to 400 degrees.

Boil the sweet potatoes until very soft.

In a large saute pan, heat the olive oil and, basically, heat all the shepherd’s pie ingredients until the vegetables are soft.  Season with S&P.  Add more canned jalapeno or chipotle or adobo for more spice.

Mash the sweet potatoes with the milk, butter, chipotle peppers & some S&P.  Taste & season with more chipotle peppers or adobo sauce or S&P.

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I treated a casserole pan with cooking oil & put the meat & veggies in there & then spread the sweet potatoes on top.  Sprinkle some cayenne or chili powder on top & drop a few butter cubes on there, too.

Bake for 30 minutes or until it begins to brown a bit.

Serve with cilantro.

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Vegan Ground Beef Taco Bowl with Cilantro Scallion Lime Cauliflower Rice and Easy Fresh Salsa

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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More summer ease here!    I used this awesome Beyond Meat beefy crumble.  You could use any brand you prefer or even real, greasy & disgusting ground cow.  🙂

I served this in a bowl with my Easy Cilantro Scallion Lime Cauliflower Rice and Super Ultra Easy Any Season Spicy Salsa.   Each item is very easy individually & made for a hearty bowl of spicy, vegan healthiness!!  You can add or lose any ingredients – according to your own tastes.   Add cold beer & you are good to go!

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Vegan Ground Beef Taco Bowl

Serves two very well – with rice

INGREDIENTS

11 oz vegan ground beef

Olive oil

1/2 red bell pepper – chopped

1 jalapeno – diced (seeds in for more heat)

1/4 onion – diced

1 cup ORGANIC corn (as regular corn is very likely a GMO)

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp crushed red pepper (less if you are heat intolerant)

1 tsp chili powder or cayenne (less if you are heat intolerant)

(***OR – you can replace the dry spices with 1/2 packet or so of taco seasoning but that might not be vegan & will have loads of salt***)

GARNISH SUGGESTIONS

Sliced black olives

Avocado

Purple cabbage – chopped

Grated carrots

Sliced radishes

Black Beans

Cilantro

Lime Wedges

Vegan Cheese and/or sour cream

Chopped lettuce

Diced tomatoes

Pico de gallo

Chopped fresh or jarred jalapeno

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DIRECTIONS

Heat about 1 TBS olive oil in a large saute pan.  Add all the other ingredients (but not your various garnish selections) and saute until the onion & red pepper are softened & the beef is heated through.

Serve over my Easy Cilantro Scallion Lime Cauliflower Rice and Super Ultra Easy Any Season Spicy Salsa.   Garnish as you like & devour!!!

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The top video there is trailer for my novel.  The second is me reading from it a while back – at Vroman’s.

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Vegan Korean BBQ Beef Lavash Pizza with Arugula

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This can be made with real beef but I used Beyond Meat’s Beefy Crumbles.  I also used my homemade Spicy Korean BBQ sauce from my vegan BBQ ribs post.  Pizza toppings are really personal & these toppings are more just suggestions than a recipe.  The BBQ sauce is REALLY good, though!

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Spicy Korean BBQ Sauce

INGREDIENTS

3/4 cup dark brown sugar

3/4 cup low sodium tamari (soy sauce)

1/4 cup water

1 TBS rice vinegar

2 TBS chili paste (sambal oelek or other type)

2 TBS Gochujang (optional)

2 tsp sesame oil

1 tsp ground pepper

1 TBS fresh ginger (minced)

5 garlic cloves – minced

2 TBS cornstarch

DIRECTIONS

I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours.  Once it was bubbly – I added 2 TBS cornstarch & whisked it in.  That made the sauce very thick & gooey.  Perfect!  You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch.  It would likely take only a few minutes to come together.

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I used lavash bread as the base because each piece only has 240 calories so it is a great lower-calorie way to make pizza.

The toppings I used were:

Beefy crumbles mixed with some Korean BBQ sauce

Cherry tomatoes – halved

Grated carrots

Red onion – sliced VERY thinly

Grated cheese (real or vegan – your call)

I cooked this in the oven at 350 degrees for about ten minutes.

After the pizza was cooked – I added:

Jalapeno – diced

Arugula – tossed in a bit of olive oil & a pinch of salt

More tomatoes

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