Gobi Aloo Broccoli Pizza - Spicy Cauliflower Potatoes on Wheat semolina crust. Vegan recipe

Look what I found sitting in my pictures from October. This fun Pizza! For the crust, I used the Wheat semolina crust from the Jalapeno Popper deep dish, and since I was posting different crusts with each Pizza post in October( 18 different crusts and 18 different Pizzas), I kept this to post at the end of the month.
I finally got around to editing the pictures:)
With the herbs and evoo on the cauliflower and potatoes, they get nicely roasted and crisp and feel like Tikkas.



My yoga therapy every other week on Wednesday keeps me out of the kitchen most of the day Thursday. I get so sore and my balance is totally unpredictable. Along with the muscle core training, my eyes and ears also get a workout, hence upsetting the balance.
And its December already tomorrow, that means so may more get togethers and so much more cooking. Its getting more and more stressful to attend omni get togethers. I end up stressing out about my food. I made some Tiramisu today and it needs a bit of work to get the texture of the cheese layer. It tastes amazing though :)



If you missed the Pizza mania in October, you can find them all here.

A recent Hindi movie I really loved was Barfi. If you have netflix, you can watch it here. It is a really sweet story of a deaf and mute boy.

Steps:
The recipe is as simple as
- Make Gobhi Aloo or use leftovers(This pizza came about because I wanted to freshen up the leftover gobi aloo subji) 



- Prep the dough
- Make marinara sauce
- Chop up some veggies like Broccoli( bell peppers, carrots, peas would work too)
- Roll out dough, top with sauce, cauli potatoes, veggies, a drizzle of evoo, dried herbs



- Bake for 14 minutes at 400 degrees F. Broil for half a minute.
- Slice and serve



Gobi Aloo Broccoli Pizza - Spicy Cauliflower Potatoes on Wheat semolina crust
Allergy Information: Dairy, egg, soy, corn, nut free

Ingredients:
1 recipe Wheat Semolina crust
1 recipe sundried tomato marinara or regular marinara
1 recipe Gobi Aloo(Cauliflower and potatoes with indian spices, minus the peas)
Broccoli florets or other chopped veggies(blanched for a few minutes in boiling water or raw)
Dried herbs(I used dried basil and parsley)

Method:
Take the dough after the first rise and roll it out into a 1/4 inch thick round/oval.
Top the dough with marinara sauce.
Distribute the Gobi Aloo and veggies on top.
Drizzle a little extra virgin olive oil(optional)
Sprinkle dried herbs of choice liberally.
(Top with non dairy cheese if desired)
Bake in preheated 400 degrees F for 14 minutes.
Broil on Lo for half a minute.
Take out, let cool for half a minute.
Top with chopped cilantro(optional)
Slice and serve.



This Pizza is being shared at Rickis Wellness Weekend, Healthy Vegan Fridays

Pumpkin Pie Flan- Pumpkin custard with burnt sugar caramel. Vegan Glutenfree Recipe

I am trying to get back to the blogging groove after the 4 day break and the Mofo burnout. The 4 days just went by with something or the other. We hosted a small Thanksgiving dinner with a friend and their super cute and cuddly, car model savvy, 3 year old. No shopping, some home hunt, and some visiting and then a headache an congestion on sunday. :) I have so many ideas to cook up and so little time and sunlight :)!



If you follow me on Instagram, you have already seen our TG spread. The must make Lasagna, Quinoa Salad, sesame and Onion dinner rolls, Broccoli Pilaf, Mung bean steamed cakes. 
For dessert we had a Pumpkin Spice cake with a salted caramel glaze and Pumpkin flan. We ate the cake and couldnt eat any more food. The flan made the next day's dessert. Pumpkin flan is regular flan with pumpkin puree and pumpkin pie spice. Almost a crustless pumpkin pie. Flan is Creme caramel or Custard topped with bitter burnt sugar caramel, usually made with eggs.  My recipe for plain flan here

Flan sets more gel like, with extra agar. (below)



In another week and a half, hubbs is going to be on vacation( ie. he will not be at work 9 to 9, but at home). That means several things,  some drives, some plans, and lots and lots of food! He eats a lot when home and I need to prep for that. And also think up a plan to keep the blog rolling without looking like that is all I do whole day:)

Just enough agar in the flan, makes a delicate custard(below). 



Step by step:

In a medium pan, add all the ingredients for the caramel and heat on medium.
The mixture will go from liquid to crumbly and will start to melt again. Keep stirring the mixture until it melts to a liquid consistency and starts to smell a bit burnt.
Immediately pour the mixture(carefully) into the ramekins and swirl it around to make a thick coating.



In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
In the same pan, add the custard mixture and cook on medium stirring occasionally until it come to a boil and then for another 2 minutes. 4-5 minutes. Carefully taste and adjust sweet and spice if needed.



Pour mixture in the caramel coated ramekins.



Bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides).



Let cool and then refrigerate for atleast 2 hours to set.





Pumpkin Pie Flan
Allergy Information: Gluten, dairy, egg, corn, soy, yeast, nut free, refined oil free.
Makes 2 3.5 inch ramekins

Ingredients:
Custard:
1/3 cup pumpkin puree
1/4 cup coconut creamer (I used plain So Delicious coconut milk creamer)
1/2 cup coconut milk
1 Tablespoon maple syrup
2 Tablespoons sugar
1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon of ginger powder, a generous pinch of nutmeg, cinnamon, clove powders)
1.5 teaspoon agar powder (2 teaspoons for more well set flan)

Caramel:
1/4 cup raw sugar ground
1 teaspoon water
1/2 teaspoon molasses
a pinch of sea salt

Method:
In a medium pan, add all the ingredients for the caramel and heat on medium.
The mixture will go from liquid to crumbly and will start to melt again.
Keep stirring the mixture until it melts to a dark liquid consistency and starts to smell a bit burnt.
Immediately pour the mixture(carefully) into the ramekins and swirl it around to make a thick coating.
Custard: 
In a blender, combine all the ingredients of the Custard and blend into a smooth mix.
(You can also use a 1/4 cup silken tofu instead of the coconut creamer.)
In the same medium pan, add the custard mixture and cook on medium stirring occasionally until it comes to a boil, cook for another 3 minutes. 5-6 minutes. Carefully taste and adjust sweet and spice if needed.
Pour mixture in the ramekins immediately and bake in preheated 375 degrees F for 6-8 minutes.(The caramel should start to bubble up from the sides)
Let cool and then refrigerate for atleast 2 hours to set.
(Alternate method: Mix the agar with 1/4 cup coconut milk and boil for 4 minutes, then add the rest of the blended ingredients, mix and bake.
For regular flan, skip the pumpkin and the spice and add vanilla.)
To serve, run knife through the edge and invert on to a serving dish.
Top with coconut flakes.



This flan is being shared at Slightly Indulgent Tuesdays, Hearth and soul blog hop, allergy Free Wednesdays, Rickis wellness weekend, Ellas' Fall Friday Potluck

A Vegan Thanksgiving - Smoky Chipotle sauce, Marinara, Mushroom, Spinach, Havarti Lasagna and more. Vegan, Glutenfree Options

Holy deliciousness! If you havent decided on the menu yet.. Here are some insanely delicious options, some glutenfree, and can be made ahead and kept!

Like this "I am too full, but I still want to eat another helping of " this Lasagna.
Layers of 
creamy, cheesy, smoky Chipotle Cauliflower sauce, 
Mushrooms, 
Spinach, 
Marinara, 
Daiya Jalapeno garlic Havarti, 
crunchy Herbed bread crumbs. mmm mmm.
It is decadent enough with the Cheese layers, and wholesome with the cauliflower as the base in the Chipotle sauce.



See them layers of deliciousness! This picture is from the next day. The lasagna tastes even better after a day.

The Lasagna can be easily made glutenfree with Glutenfree Lasagna sheets and gf bread crumbs, or omit the bread crumbs. The sauces and cheeses are gf. 

On another note, I rant on my personal blog. The holidays always get the best out of me.
If you are wondering why spare a Turkey this TG, Please watch this Undercover turkey abuse video by MFA. Viewer discretion is advised. These birds are intelligent and sweet animals and deserve a better life.



Here are the Step by Step Pictures

Brown the onions



Brown the cauliflower with spices, cook till tender, cool and blend.



In the baking pan, spread about 1/2 cup marinara sauce.Then place 3 noodles on top. 

Top the noodles with creamy Chipotle sauce and spread evenly.

Top the sauce with mushrooms, then top with another layer of noodles.

Spread 1/2 cup marinara, then chopped Spinach 

and shredded Daiya Jalapeno garlic Havarti or vegan Mozzarella of choice or my homemade recipe oilfree Coconut milk Mozzarella, to evenly cover the spinach.

Top with a layer of noodles. Spread 1/2 cup creamy Chipotle sauce, then mushrooms.

Add more layers as needed.

Top with a layer of noodles. Spread 1/2 cup creamy Chipotle Sauce.

Top the top with Tomato Slices. and then with shredded cheese.

Then sprinkle the herbed bread crumbs liberally on top of the cheese as the final layer.

Cover the Baking dish tightly with foil. Bake in preheated 350 degrees F for 50 minutes.

Remove foil and Broil on Lo for 1 minute.

Check out the complete recipe, sauces, cheese and more on on my guest post for The Vegan Woman here, or see below

This year, I decided to revisit an always favorite Lasagna for my feast. This Lasagna is sure to blow everyone's mind away. It is delicious, wholesome, decadent, does not look like a vegetable :), has no fake meats and smells amazing too. It has smoky flavors from the creamy Chipotle sauce, the traditional from the marinara, loaded with mushrooms and Spinach or anything else you want to layer up, topped liberally with Daiya havarti and crisp herbed bread crumbs. What more can you want :) 

The Cheesy and creamy Chipotle Cauliflower sauce is based on my very addictive Roasted tomato, cauliflower chipotle mac and cheese sauce, which has received rave reviews by everyone who tried it. It is a light sauce with a Cauliflower base and limited nuts and still makes the dish feel indulgent. 

Chipotle Cauliflower sauce, Mushroom, Spinach, Marinara, Jalapeno garlic Havarti Lasagna Recipe

Allergy Information: Dairy, egg, corn, soy free. Can be made glutenfree

Makes one 7 by 11 inch baking dish

Ingredients:

15 No Boil Lasagna sheets, 3 noodles for 5 layers (Use brown rice or other pasta to make glutenfree)

1 cup sliced button Mushrooms

1 cup finely chopped baby Spinach

1 Recipe Chipotle Cauliflower sauce(recipe follows)

1+ cups marinara(store bought or home made, my sundried tomato marinara recipe)

Daiya Jalapeno garlic havarti wedge, or use vegan Mozzarella of choice, or my Oilfree nutfree Mozzarella recipe

1 large Tomato sliced

1 Recipe herbed Bread crumb topping (recipe follows)

Herbed Bread Crumb topping:

Mix the following and keep ready -

1/2 cup bread crumbs

1 teaspoon extra virgin olive oil

2 teaspoons dried italian herb blend or basil and parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Cauliflower Chipotle sauce:

2 teaspoons extra virgin olive oil

1/2 head of cauliflower, chopped into 1/2 inch slices

1/2 Red Onion sliced

3-4 cloves of garlic, chopped

1/2 teaspoon salt

1 Tablespoon Chipotle Pepper flakes

2 Tablespoons nutritional yeast

1/2 teaspoon mustard powder

1 teaspoon fresh rosemary

1/4 cup ground raw cashew

3/4 cup water

1/2 cup coconut milk

Method:

Cauliflower Chipotle Sauce:

In a large pan, add the oil and heat on medium.

Place sliced onions on the pan without overlapping and let cook until slightly brown(6-8 minutes).

Move them to the side and place Cauliflower on the pan.

Let it roast uncovered till the bottoms brown a little. (6-8 minutes)

Add garlic, Chipotle pepper flakes,mustard powder, rosemary, salt, 1/4 cup water and mix.

Cover and cook for another 7-8 minutes until cauliflower is almost tender.

You can also roast the cauliflower florets in the oven. Coat lightly with olive oil, roast at 400 degrees F until slightly brown and almost done.

Cool for a few minutes, then blend the onion, garlic, cauliflower with nutritional yeast, ground cashew,1/2 cup water and coconut milk into a smooth puree.

Taste and adjust for salt, spice, chipotle flavor. Adjust sauce consistency if needed. 

The sauce should be easily spreadable and can be refrigerated at this point.

Layers:

In the baking pan, spread about 1/2 cup marinara sauce.

Then place 3 noodles on top. 

Top the noodles with creamy Chipotle sauce and spread evenly.

Top the sauce with mushrooms, then top with another layer of noodles.

Spread 1/2 cup marinara, then chopped Spinach and shredded Daiya Havarti or Mozzarella to evenly cover the spinach.

Top with a layer of noodles.

Spread 1/2 cup creamy Chipotle sauce, then mushrooms.

Top with a layer of noodles.

Spread 1/2 cup creamy Chipotle Sauce.

Top with Tomato Slices.

Top with shredded cheese.

Then sprinkle the herbed bread crumbs liberally on top of the cheese as the final layer.

Cover the Baking dish tightly with foil.

Bake in preheated 350 degrees F for 50 minutes.

Remove foil and Broil on Lo for 1 minute.

Let the Lasagna rest for 15 minutes before slicing. 

Happy Thanksgiving!

Other options for the feast..
Freshly baked soft Dinner rolls. Serve warm with earth balance butter or herbed Olive oil.




Roasted Delicata Squash salad.



Breaded Roasted Brussels Sprouts..GF. Add these to a Salad or to a Stuffing.



This savory Sweet Potato Cornbread.(GF)



I plan to make this Flan (GF) with added Pumpkin puree and pumpkin pie spice to make it into a Pumpkin Pie flan! Will update the recipe link when I make and post it.




Want more options! Check out Susan's(fatfreevegan) TG Pinterest Board with loads and loads of options from other bloggers too.
Kristy's Amazing round up with Seitan loaf, caulipots and pumpkins and pumpkins
Heather's SMBP round up with perfect savory tarts
Somer's Huge TG menu in which she includes her insanely amazing Brie En croute

This Lasagna and round up is being shared at Slightly Indulgent Tuesdays, Allergy Friendly Wednesdays, Ricki's Wellness Weekend

Oat Almond Chocolate Chunk Cookies and Cookie Mix in a Jar. Glutenfree Oilfree Vegan recipe

What I like about these chocolate chunk cookies.... are the Dark Dark Chocolate chunks.. Those chunks of delicious dark chocolate, of different sizes, lots of them, make this one amazing cookie. Unlike evenly shaped chocolate chips, the uneven chunks mean that  there is more chocolate and well distributed chocolate in every cookie. The smaller chunks hide inthe dough and the bigger chunks give that burst of chocolate. Ohh Chocolate.

Just 5 main ingredients.. Oats, Almonds, raw sugar, Chocolate chunks and almond milk.



This easy cookie can be converted into a Cookie mix in jar. With all that chocolate, it has to be on this year's gift list. Layer the ground Oats, Chocolate chunks, ground sugar, almond flour and you are done. I mix in the baking powder and spices, if using any, into the Oat flour. So what should I call them Oat Almond Chocolate chunk or Almond Oat chocolate chunk or just Dark Chocolate Chunk Cookies:)

More Cookies from the blog here. Almost all can easily be converted into a Mix in a jar too. Are we ready for Holiday season yet!



How many chunks can a Chocolate chunk cookie have.. 



Chewie is doing well today. Yesterday, I gave him Hypericum Perforatum 6c(Homeopathy pill version of St Johns wort) and some Benadryl to help him relax. He was keeping himself too stiff and I think yelping out of anxiety with even a tiny bit of pain. With all that, and late morning and  afternoon naps, he was walking fine and yelping only in certain positions. By the evening, he had forgotten everything and wanted to play fetch.. duh. thank you everyone for sending good wishes. 



The below cookies are made from scratch, with extra chocolate chunks. 
All the other pictures are cookies from cookie mix in a jar.



More Chocolate! Or substitute it with dried cranberries:)

Steps for Cookie Mix in a Jar:

Empty the jar in a bowl, mix it with a few strokes.



Add almond milk or non dairy milk. Mix, press down, mix/knead lightly into a dough.(2-3 minutes, so that some of the oil from the almonds gets mixed in, hence eliminating the need for added oil)



Chill the dough for 15 minutes.
Shape into flat cookies.



Bake for 17-18 minutes depending on the size of the cookies.
Done.



As simple as that!



Oat Almond Chocolate Chunk Cookies and Cookie Mix in a Jar.
Allergy Information: Gluten, dairy, egg, corn, soy, yeast free. Oil free
Makes 16-18  2 inch cookies

Ingredients:
From Scratch Cookie:
1/4 cup almond milk
3 Tablespoons raw sugar (Use 4 Tbsps or 1/4 cup for sweeter)
a pinch of salt
1/2 cup raw almond flour(I grind my own almonds, so they are usually coarsely ground)
3/4 teaspoon baking powder
1 cup Oat flour(certified glutenfree if needed)
spices of choice(I did not add any)
1/3-1/2 cup dark chocolate chunks

Cookie Mix:
3/4 teaspoon baking powder and a pinch of salt mixed in 1 cup Oat flour
1/2 cup ground raw almond
1/3-1/2 cup dark chocolate chunks
3-4 Tablespoons ground raw sugar
spices if using

Method:
From scratch cookie:
In a bowl, Mix the baking powder, salt, finely ground raw sugar. almond flour into the Oat flour.
Add almond milk to the Oat flour and mix well for 2 minutes(so some of the oils from the almonds gets mixed in) to form a stiff, very slightly sticky dough.
Add the chocolate chunks, as many or as little as you want and combine well into the dough.
If the dough is too dry and doesnt come together, add a teaspoon or so more almond milk.
Chill the dough for 10-15 minutes.
Take dough out and make balls and flatten them.
Bake in preheated 350 degrees F for 17 minutes. (a minute or so longer for larger cookies)
Cool for a minute. Devour.

Cookie Mix in a Jar:
Mix the baking powder and salt into the Oat flour.
Layer the Oat flour, Chocolate chunks, sugar, almond flour.
Close the jar, label and keep.
When ready to bake, Dump the contents in a bowl, mix with a few strokes.
Add almond milk or non dairy milk. Mix, press down, mix into a dough(2 minutes, so that some of the oil from the almonds gets mixed in).
If you like chewier cookies add 2-3 teaspoons virgin coconut or organic canola oil along with the almond milk. If the dough is too dry and doesnt come together, add a teaspoon or so more almond milk.
Cover the bowl and chill the dough for 15 minutes in the refrigerator.
Shape into balls and then flatten, place on parchment lined sheet.
Bake for 17-18 minutes depending on the size of the cookies.
Cool for a minute and devour. Cool completely to store in an airtight container for a few days.



These Cookies and mix in a jar are being shared at Slightly Indulgent Tuesdays, Hearth and soul blog hop, Allergy Friendly Wednesdays, Ricki's Wellness Weekend