Beetza! Vegan beet pizza

Today I took a phone pic of my dinner, because I thought it looked fancy, and posted it to Facebook. I did get more likes than negative comments but I was taken aback by all the people so disgusted by my attempt at healthy eating. I have made plenty of things that would warrant a “yucky” comment but I did not think this was one of them! Maybe it was the pizza aspect that made people think it was just too much. If it was a salad of some sort than I think it would have been safe from criticism. Anyhoo…this is how I made it (it was really good)
I roasted a bunch of beets earlier, washed with the ends chopped, in the oven wrapped in tin foil @ 400 for 45 minutes. Tin foil beets from the Appetite for Destruction Cookbook.
We were making pizza for dinner so I decided to incorporate the beets because I love them so. Tomato sauce didn’t seem to go with this pizza, so I took half a can of cannelloni beans, a handful of fresh basil, a clove or 2 of garlic, a bit of soy milk, a few toasted walnuts (save the rest for the top) salt and pepper and blended it to make the pesto sauce. I used Trader Joes Whole Wheat pizza dough and pre-cooked it on each side of the grill for a few minutes (you definitely need to oil the grill). I brought it back inside and topped it with the bean pesto, baby spinach, roasted walnuts and roasted beets. Then put it back on the grill for 10 minutes on lower heat. I’m pretty sure dairy cheese and dead animals are a lot more yucky than this simple, healthy pizza.

Healthy Cookies

I whipped up some cookies today and my daughter went crazy for them. I felt like I was in one of those commercials where the parent says “shhh, don’t tell her it’s good for her.” They aren’t very pretty but at least the chocolate chips make them look a little more cookie-like. I just threw a bunch of ingredients in the food processor without measuring them. As long as the batter is not too thin then they will work out. 350 degrees for about 15 minutes. They are chewy so cook longer for a more crunchy cookie. I only put chocolate chips on the top, not inside. A little taste of chocolate is all I need.
Raisins (soaked)
Dried cranberries (soaked)
Pepitos (soaked)
Oatmeal
Grape nuts
A little whole wheat flour
2 bananas
Pinch of salt, cinnamon and baking powder.

Whizz em in the food processor and scoop on to lightly oiled tray.

I will experiment with other ingredients in the future. Perhaps cashews, zucchini, cherries, flaxseed (not all on one batch).

Tofu Kabobs

I got a Barbecue last year for Mother’s Day. This year I’m going to get more creative with my q-ing. Last night’s dinner was not very creative but it was delicious. I bought a metal kabob holder so it keeps them slightly elevated above the grill and the tofu doesn’t stick. I marinated everything in veggie broth, soy sauce, garlic powder, salt and thyme. The kids ate the tofu but not the veggies (not surprising).

Kid Friendly Dinner

I don’t usually make dinners that are “kid friendly” mainly because I don’t know what that means. All kids like different things. I try and make things my kids will eat but that is almost impossible with a 2 1/2 year old. It’s hit or miss with her with the exception of these little gems (and Amy’s vegan mac and cheese that they occasionally eat for lunch).  Everyone in my house loves crescent rolls, I buy the reduced fat ones because the regular contain DATEM. Although I just wrote a giant post about pizza, I really do try and make healthy foods for dinner by avoiding premade things like crescent rolls but sometimes I need something quick and easy.  They are so easy to make. I use Lightlife dogs and cut them lengthwise, as not to be a choking hazard. I sometimes cut the crescent rolls in half.  Wrap the dog in the roll and cook for 13 minutes at 350. I used half a package and cooked the rest of the dogs in sauerkraut. 

Squash Seeds

As much as I love baking pumpkin seeds from my Halloween pumpkin, it only occurred to me this winter to roast the seeds from a squash. If I make squash for dinner I soak the seeds in water until later in the evening. Lightly oil a baking sheet, drain and salt the seeds and cook at 315 until they are brown.