Don’t let the corny title fool you- this recipe is for the grown & ghoulish. It’s a classy concoction that’s sure to resurrect your spirit to a higher dimension.
Well, it is Pizza…..Healthy Pizza…you don’t need to be a Wizard to create this magic.
I can’t guarantee transcendency- but I’m pretty damn confident this combination comes close. I had a bit of an epiphany this afternoon while forging around the caldron- what better way to experience fall, then to feast your eyes and feed your tummy a visually vibrant Autumn meal. Mysterious oranges, mossy greens and earthy browns is what you need. This recipe will work great for a Haunted House party -so if you’re not already in the mood for Halloween, best get cookin’ witches!
For the Bewitched Salad
- 8 ounces whole baby bella mushrooms
- 1 bundle of organic Tuscan Kale
- 10 oz of colorful sweet potatoes- cut in small cubes (I recommend the brand Stahlbush Island Farms from WF)
- Fresh thyme
- 3 tbsp. nutritional yeast
- 1 tbsp. siracha sauce
- 1/2 lemon
- Himalaya salt (to taste)
- cracked mixed peppercorns (to taste)
- 1 avocado
Begin by preheating your oven to 475degrees. Chop the kale and avocado and add it to a big bowl with your Siracha, salt, pepper and the juice from half a lemon. Mix with your hands! Get in there and start massaging the kale and blending the avocado until all is incorporated. Add the nutritional yeast and put the bowl aside.
In another bowl, throw your baby bellas, diced colorful sweets, fresh thyme & seasonings. Spread all the mixings out on a baking pan and chuck it in the oven.
Vampire Vegan Pizza
- 1-8 inch round frozen vegan pizza
- 4 oz sliced baby bellas
- chopped red onion (just enough to sprinkle over)
- 1/4 cup of Field Roast’s Sausage- diced into small pieces
- 1/2 avocado
- balsamic glaze
Take the frozen pizza, and add the fixin’s- in the order you see above. Place in the oven along with the roasting veggies for a total of 25mins or until the edges are bubbling golden brown.
Add an incantation for good measure.
Serve the kale salad in a spooky bowl then add the warm mushroom & potato hash on top.
Pizza can be sliced on rustic cutting board- add drops of balsamic glaze for an even more crimson/blood stained effect. Enjoy!!
Good morning all my friends-
whether we’ve met within our circle, virtual or kin.
A good morning if you’re reading this then,
your apart of the percent of class who could move mountains if ask-
yet believing you can’t.
We can agree you have the means to amend-
“but what do you mean there’s a need to transcend?”
My friend, there are mad-men that we must apprehend.
Not just one,
there is an army of them-
a farming of sense-
whose charming defense
has disarmed our senses without the slightest offense.
Comfort Food. We’ve all been there- it’s that guilty pleasure, that feeling of home, that “I’ll work out 2 times tomorrow” food. They call it “Comfort” Food for a reason folks. Let’s face it- there are few sacred moments in this life that can be compared to a hott plate of momma’s cookin’. But time’s have changed and I wont even get into the zillion reasons why comfort food has gotten a bad rep. I’m here to change that! This Vegan Shepherd’s Pie recipe is so good, so comforting, so damn delicious that I’ve been hesitant in even sharing it….Seriously…..
It’s my Go-To whenever I know we’re having guests over (I don’t even tell them it’s Vegan until after- love seeing their faces!) Don’t ask me how many people this recipe can serve, as my fiance’ and I have been known to clear quite a few plates of this pie in just one sitting…
So let’s get comfortable with what you’ll need 😉
- 11×7 Glass baking dish
- Pastry bag & pipe tip (optional)
- A BIG appetite;)
First rule: Don’t use the waxy, red potatoes for your mash. They just won’t break down enough nor do they absorb the liquid very well. Stick with Russets and Yukon Golds. Of the two, the Russet will give you the creamiest mash, but many people prefer the flavor and golden color of Yukon Golds.
- 5 pound bag of Yukon Gold Potatoes OR Russets (I usually leave out around 3-4 potatoes from the bag)
- Vegan Butter (I use Earth Balance, about 3 tbs., just add to taste)
- Himalaya Salt- (to taste)
- Crushed Mixed peppercorns (I love the pink and green)
- Splash of Almond milk/Cashew Milk
- 1 pound bag of Mixed Medley Frozen Vegetables (365 Brand from Whole Foods)
- 1 bag of Beyond Beef- Feisty Crumble
- 1 Can Vegan Chili
- 1 chopped onion
- 1 tbs. of vegan Worcester sauce
- 1/2 Cup Nutritional Yeast
- 1 heaping tablespoon of Just Mayo
- 2 tbs. your favorite BBQ Sauce
- 1 tbs. coconut oil
- 1 tsp. smoked paprika
- 1 tsp. cayenne pepper
- 1 tsp. turmeric
- 1 tsp. Cumin
- salt & pepper to taste
- Start by putting the potatoes in a pot and fill with enough water to cover. Sprinkle a bit of salt in there to speed up the boiling. Bring to a boil and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes and mash (blending works too) with the salt, pepper, almond milk and Earth Balance. Taste and add more seasonings or EB if needed. Make sure the potatoes stay firm (especially if you want to use a frosting bag, and pipe the potatoes- very pretty)
- While the potatoes are cooking, prepare your filling ingredients and preheat the oven to 400°F.
- Heat the coconut oil in a large pan over medium heat. Add the onions with a pinch of salt, and cook for 3-4 minutes, until they become glazed and clear.
- Add the package of frozen mixed veggies
- Add the Beyond Meat crumbles and stir until defrosted and they begin to blend with the veggies. Add the can of chili, Just Mayo, Nutritional yeast, BBQ sauce and the rest of your dry spices. (Because this is a vegan recipe, you can taste as you go!)
- Pour the filling mixture into an 11×7 glass baking dish. I love to pipe out my mashed taters in little swirls OR you can use a rubber spatula, dolloping the potatoes over the top of the filling. Carefully spread the potatoes out over the filling, making sure to form a seal all around the edge of the baking dish to prevent the filling from bubbling over. Bake on the middle oven rack for 25 minutes, until the potatoes begin to turn golden brown. Let the pie cool for about 10-15 minutes before serving.
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Over 56 billion farmed animals are killed every year by humans. More than 3,000 animals die every second in slaughterhouses around the world.
Good news is that 400 Million fewer animals were killed for food last year vs. 2007 because people are eating less meat. In fact, meat consumption has been steadily declining in the U.S- by 10% per capita since 2007. Paul Shapiro, Vice President of the Farm Animal Protection for the Humane Society of the United States explains that
“Compared to 2007, last year almost half a billion fewer animals were subjected to the torment of factory farming and industrial slaughter plants–and that’s despite the increase in the U.S. population.”
Rising awareness of vegetarianism & veganism , veg-friendly marketing campaigns, delicious meat and dairy replacements and the acclivitous rise in awareness that cutting back on animal products can directly improve health, have all contributed to the decline of meat consumption.