Whole Wheat Pizza/ Bread dough
3 3/4 c whole wheat pastry flour (red mill)
1 pk yeast
1 1/4 c pacific low fat plain rice milk
3 T honey
1/4 c Earth Balance OR organic butter
1/2 t sea salt
1 egg or 2 whites
In a large mixing bowl, mix 1 1/2 c flour and yeast.
In a medium sauce pan, heat and stir milk, butter, honey and salt till butter almost melts.
Add to flour mixture, add egg, beat on low for 30 seconds, then 3 minutes.
Stir in remaining 2 1/4 c flour.
Can chill in fridge up to 3 days, freeze up to 3 mo
(try spelt flour too…I prefer spelt because it doesn't mess with my pH as much, go figure.)
Rotisserie Chicken Sandwiches
(Fine for a treat, but chicken may have things that aren’t good for you in the marinade…)
1 Rotisserie chicken from Costco, remove skin, fat, bones. Make a teriyaki sauce out of Tamari, ginger, honey, sea salt, onion powder, simmer chicken in it, then add sauce to veganaise, spread over ciabbata bread with a sprig of steamed broccoli.
Fajita Pitas
Stir Fry preferred ingredients in wok or 12” skillet. I like chicken, bell peppers, onions, garlic, etc…
Cook rice separately. Fill pitas with salsa, chicken, rice, veggies, etc. Could take chicken out and serve as a vegetarian dish too.
Italian Ciabbata Sandwiches
Sautee onions, garlic, tomatoes, zucchini, mushrooms, and olives, add Muir Glen Fire Roasted Pasta Sauce, spoon into whole grain ciabbata bread from Costco
Grilled Portobello Mushroom sandwiches with Basil Aioli
Serves 4 (Fabulous!!!)
4 large portobello mushrooms (Costco!!) wiped clean with dampened paper towels
3 cloves garlic, cut into thin slivers
Leaves from 2 sprig fresh rosemary (optional)
3 T extra virgin olive oil
3 T balsamic vinegar
1 lg fresh ripe tomato, cut crosswise into 1/2 “ slices
Salt and pepper to taste
4 ciabatta rolls, split in 1/2, toasted
Basil Aioli
Lettuce
Basil Aioli:
1 c veganaise
3 cloves garlic, pressed
24 basil leaves, thinly slivered
1 T fresh lemon juice
Salt and pepper to taste
Combine the “mayo,” garlic, basil, juice, salt and pepper in a small bowl, whisk to mix.
Preheat grill to high. Cut the stems off mushrooms flush with the caps. Using the tip of a paring knife, make tiny holes in the caps, insert garlic slivers and rosemary leaves. Combine the oil and vinegar in a small bowl and whisk to mix. Generously brush the Portobello caps and tomato slices with the mixture and season with salt and pepper. When almost ready to cook, preheat a vegetable grate for 5 minutes. Arrange the caps, round side down, and the tomato slices on the hot grate and grill, turning with a spatula, until nicely browned and soft, 3-6 mins per side. Brush the vegetables once or twice as they cook with the oil and vinegar mixture. Spread the insides of the rolls with Basil Aioli. Add the grilled veggies and lettuce and serve immediately.
Christa’s Favorite Toasted Ciabatta Chicken Sandwiches
Serves 2 (the name says how I feel)
2 chicken breasts (skinless bonless) seasoned with garlic powder (I like the kind with parsley) and sea salt
Grill chicken on BBQ till white, separates easily, and juicy
2 ciabatta buns, split open and toasted lightly near end of cooking chicken
Load toasted buns up with Veganaise (Fred Meyer or Health Food Store), mustard, and guac (Costco)
Add romaine lettuce and sliced tomato
Serve with a fruit salad of watermelon, pineapple, cantaloupe , etc and a glass of iced chai tea!!!
Salsa Chicken Sandwiches
4 Sandwiches (fabulous!)
4 chicken breasts or 2 breasts split in 1/2 depending on appetite (skinless/boneless)
4 ciabatta rolls, split in 1/2 like burger buns (Costco)
8 t. black bean dip (read labels!!!)
1/4 c salsa (mango salsa from Costco)
1/2 c shredded lettuce
Cook chicken in George Forman, on BBQ grill or other favorite method
Toast buns near the end of cooking time
Spread bottom 1/2 of each bun with 2 t. dip.
Top each with chicken patty, spread with 1 T salsa
Top each with 2 T lettuce and top of bun
Chunky Vegetarian Chili
11 servings (very very easy and good!)
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 T grape-ola
2 cans (14 1/2 oz each) mexican style stewed tomatoes (read labels)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, drain and rinse
1 can (11 oz) whole kernel corn, drained
2 1/2 c water
1 c uncooked brown rice
1-2 T chili powder
1 1/2 t ground cumin
In a dutch oven, sauté green pepper, onion, and garlic in oil till tender. Stir in all remaining ingredients; bring to a boil. Reduce heat. Cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add more water.
