To tell you the truth, I’ve been trying to get this recipe out to you guys for MONTHS! Now, I’m so glad that I finally have the time to share it. Of course, you know how much I love the Chickpea/buffalo sauce/ranch combo as shown by this mac recipe and this nacho recipe. So naturally I had to add to this delicious food family by making a pizza version!
I actually made this twice, once as an experiment for a friend and I, and a second time to nail down all of the measurements. I could easily eat this pizza once a week, or maybe more depending on how many feels I have. Each person that got their hands on a slice may agree with me, as it got rave reviews!
You really can’t go wrong with a combination like spicy buffalo sauce, crunchy celery, chickpeas, fresh cilantro, peppery arugula and a vegan ranch sauce that some readers claim to be the best they’ve ever had! Believe me, I take that as a huge compliment, as I’ve tasted many a delicious vegan ranch in my foodie adventures.
Aside from this fabulous pizza pie, I’m pretty excited to bring back some more creative recipes to Vegan Yack Attack. Will there still be plenty of cookbook reviews and giveaways? Of course! But, now I have the time to give you some breaks from those types of posts with some crazy recipes. Oh, have you heard? Vegan MoFo is back in September and you better believe that shit is going to get REAL!
So, go ahead, make this jaw-dropping pizza for your friends and family and get them excited about some solid vegan eats.
Can you believe that it’s nearly June? This year is flying by quickly and May has been a complete blur! I’m not really mad about it, although I have some goals that I gave myself that I’m having trouble reaching. Namely, writing my own cookbook! After I’m back from vacation and am done with the cookbook that I’m currently taking photos for I am gettin’ that damn proposal DONE!
Until then, it’s work, work, work, plus a little play for the next couple of months. What’s really pressing at the moment is that I’m going to Italy on Monday! I’ve only been out of the country once, and it was to go to Mexico for a couple of days when I was 16. That being said, I’m a little anxious about not knowing any Italian and traveling there with my family for two weeks, while being the only vegan. Eek! So, if you have any tips, I’d be more than happy to hear them.
For the next couple of days I’m just trying to queue up some posts so that you guys will have some reading material while I’m gone! I think that you’ll really enjoy the posts that I have planned. But, today, I’m featuring my beloved Southwestern Kale Salad. I usually make this with one of two different dressings, Creamy Avocado Cilantro or Chipotle Tahini; both are SO good. I’ll be honest, though, I’m not dead-sure about the measurements for the Chipotle Tahini Dressing, so I’m going to give it to you approximately.
This salad is vibrant with color, has many flavors and textures, plus is very nutritious. We all know what a powerhouse kale is, but add some fiber and protein from the black beans and pepitas, vitamin C from the bell pepper and healthy fats from the avocados and you have yourself a well-rounded meal!
It seems as though I forgot that I have certain appliances in my kitchen; whether it’s tucked away in a cabinet that I never use or it’s hidden behind others that I use more frequently, every once in a while it will stick out and call to me. This time it was my rice cooker with steamer basket. I had purchased this thing on Craigslist because I was interested in trying one out without the full commitment of buying a brand new one; obviously I know myself all too well because I used it a few times in the summer and promptly forgot about it.
This brings me to the fact that I’m trying to eat a bit healthier than I have been, so I was thinking of different ways I could prepare foods that lend themselves to healthier recipes. Voila! The rice cooker, well, namely the steamer basket. What could be better than cooking two things simultaneously and not really having to pay attention to it? Not much, in my opinion. Of course, if you don’t have a rice cooker/steamer basket, all you need are a pan for the quinoa and a large pot with a steam basket like this one.
The sesame ginger dressing I made on a whim a few night before making this dish, and was inspired by Jill’s tahini/ACV/dill dressing that she made when she was visiting. On its own, it may seem a tad acidic (obviously), but once you pour it over the steamed vegetables you realize that the balance is actually quite good.
Steamed Veggies with Quinoa & Sesame Ginger Dressing
Try this healthy and simple dinner during the week and you won't be let down by the combination of nutty quinoa and sesame ginger dressing.
1 Cup Uncooked Red Inca Quinoa
2 Cups Water
2 Cups Kale, Chopped
2 Cups Green Cabbage, Chopped
1 Cup Carrots, Sliced
1 Cup Green Beans, Chopped
3 Tbsp. Tahini
2 Tbsp. Apple Cider Vinegar
⅓ Cup Water
1 tsp. Liquid Aminos
1 tsp. Dried Ginger
Salt & Pepper to taste
¼ Cup Green Onions, Diced
In your rice cooker or pan, add the quinoa and water, stir a little and add a couple sprinkles of salt and pepper. If using a pan, heat over medium until the water starts to boil, then reduce it to low-medium and simmer for 15-20 minutes.
Place the kale, cabbage, carrots and green beans into the steamer basket and steam for approx. 10-15 minutes.
While both of those are cooking, place the tahini, ACV, water, liquid aminos, and dried ginger into a blender or small food processor and puree until smooth. Season with salt and pepper.
Once the quinoa is done, fluff it with a fork and plate it. When the veggies are finished steaming, top the quinoa with them, drizzle the sesame sauce over the top and garnish with green onion.
Sometimes it is the easiest of recipes that really hit the spot. I think that I’ll actually be using the rice cooker more often, again! Now, I’ll just have to get my sauces on point so that I can top all of these steamed veggies with something different every time.
Do you have an appliance that you’d like to use more often?
The reason why this chili is so simple is that it consists of 1 can Hormel Vegetarian Chili (w/ beans), 2 stalks of celery, 1 large carrot and 1 jalapeño. Chop up the added ingredients and put everything, including chili, into a small pot and cook on medium for 15 minutes or so (or until the carrots are tender). Next up is mixed greens salad, I threw some lettuce and arugula together and topped it with red onion, tomatoes and a SUPER TASTY avocado dressing that I made tonight.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!