Wednesday, February 1, 2012

Supair Fast Mini Pizza

This is really just a rearrangement of leftovers and supplies but hey it's good so I'd do it on purpose..

Spinach Mushroom Pizza

2 slices of wheat bread, from livestrong recipe(s) if you want it to be lo-cal
1/2 cup spinach, steamed
1/4 cup mushrooms, steamed
2 tbsp sundried tomatoes
1 tsp parsley
1tsp fresh chopped garlic
1 tsp granulated garlic
1 tsp onion powder
1tsp chili flakes
2 tsp margarine
2 tsp vegan parmesan
4 tbsp daiya mozarella

Lightly toast bread, in a toaster.  Butter bread and top with spices and half of parmesan.  Toast the bread further in a toaster oven while steaming veggies. Layer half of the spinach on each slice of bread, then half the mushrooms, then half the tomatoes until all ingredients are used.  Top with the rest of the parmesan and the daiya.  Toast again in the toaster oven until cheese melts.


A quick and easy snack, and something to do with the cheese sauce.. and leftover veggie burgers.

Homemade Double Cheeze Quesadilla

1/4 cup maseca flour
water until consistency is reached
1 tbsp cheeze sauce from earlier post
veggie burger from earlier post, or any other one, chopped (beans will also work)
1/2 chopped tomato
1/4 chopped onion
1 tsp garlic
1 tsp onion powder
2 tsp vegan cream cheese
3 tbsp chopped cilantro
1/4 lime

In a pan combine veggie burger, tomato, onion and spices and heat on medium until warm.  In a bowl, pour in the maseca and add about half as much water and stir with your hands.  Continue to add water in small increments until you are able to form balls with the dough.  If you accidentally add too much water, add a bit more flour.  Form into 2 balls and flatten with a tortilla press or line counter and a plate with saran wrap and squish the ball down with all your might.  Quickly place the tortilla on a hot pan until firm on one side then flip (I used the george foreman here but be sure not to lift up for at least 2 minutes or you may rip the tortillas).  Put cream cheese on one tortilla like you are buttering toast, add the ingredients from the pan and the cilantro, then pour cheese sauce over top.  Place this concoction, open faced in a toaster oven or regular oven and bake until cheese sauce turns bright yellow.  Squeeze lemon quarter on top and put the other tortilla on top and bake for another minute.  Quarter and enjoy.


So there is this new (not new) invention called Nooodles.  You have probably seen them in your grocery store and thought, eww what is that weird bag of watery noodles?  Why would anyone eat that?  Well if you ever wondered enough to pick up the bag and look and the nutrition facts you'd find out why.  THEY HAVE NO CALORIES!  I don't care if they are lying and rounding down to zero, there are 5 servings so it's less than 5 calories for the whole bag.. oh and 5 carbs, score.  So after discovering them I went to Whole Foods to see if they are in stock here and found a bunch more awesome nooodles, tofu shirataki noodles are made of tofu and are only about 40-80 calories a bag, the no calorie kind are made of yam flour.  Try looking at these any way and you are not going to make them bad.  So the best part of this discovery for me is I can have as much pasta (texture) as I want without the guilt.  The more practically awesome thing is that adding 1 serving or a bag of these to your soup or mixing them with your ramen or spaghetti or what have you makes you feel more full so that you don't overeat.  It's temporary, but often times so is that urge for seconds and thirds.  Now onto the recipe, made with real noodles but could be even better with the addition of nooodles.  Keep in mind, I like to add excessive amounts of vegetables to my noodle dishes so that I don't feel hungry afterwards and so I can increase nutrient content in the dish, if you want less it will still taste good.  Also, at the time when I was making this dish a lot I was taking a nooodles approach by adding handfuls of cabbage and bean sprouts which sort of resemble noodle texture.

Peanut Sauce Bowl

2 oz rice noodles or angel hair
1 tbsp peanut butter
1 cup spinach
1/4 cup shredded vegetables
1 cup bean sprouts
1 tsp sriracha
1 tsp garlic powder
1 tsp onion powder
1/2 cup cabbage
peanut halves, for garnish
sesame seeds, for garnish
water for consistency

Cover the bottom of the pan with a thin layer of water and heat on high until bubbles start to form.  Add peanut butter and spices ad stir until peanut butter is melted.  In the meantime, cook noodles, if using rice noodles you may be able to cook right in the dish, throw them in at the beginning.  Add the veggies and heat on med-high until cabbage and carrots soften, if you like fresher spinach add it after heating the cabbage and carrots.  Stir in pasta and sriracha and let cook until most of the moisture is gone or until the sauce reaches your preferred consistency, be sure it stays in long enough for the noodles to get the peanut flavor.  Top with peanuts and sesame seeds.

Note: when using nooodles be sure to put them in a dry pan and cook out most of the moisture before adding to the dish, they should be added at the same time as the veggies so they can soak up the flavor.