I made a list of pizzas to make during the month. It wasnt a long one, but it had a few on the definitely make list, one of which was the Mac and cheese Pizza and the next was the Sloppy joes. Behold the Lentil free sloppy joes. These sloppy joes are inspired by Seattle’s Plum Bistro’s Quinoa Burger, which has all the similar toppings plus some caramelized onions. That is one burger where all the toppings, dressing and the spices work very well together. Now if only I had known about the cooking class with Plum’s chef on 20th, I would have probably found out the secret recipe and made the real deal:)
My birthday was fun. Work free time with hubbs. Breakfast of ginger molasses french toasts by hubbs, burgers and wraps from Sage (now called Plum) Cafe at Cap hill, a long drive with great music and fall colors, dark chocolate cakes from Hot cakes in Ballard and a light dinner of Aloo Gobhi (Spiced Potatoes and cauliflower) and Daal by hubbs. I did not cook anything 🙂
The crust on the post is Rye wheat crust. The dark crust went well with the moody joes. That is crust number 13! You can use any of the earlier 12 crusts(regular wheat or glutenfree options) as well. See the Collection here.
You can also make the sloppy stew with a combination of quinoa and millet. Or use cooked lentils or make some sloppy chickpeas. The Quinoa stew and jalapeno aioli are glutenfree.
Smoky and spicy stew with the citrusy sweet orange, spicy and cool Jalapeno Aioli. You must make this!
What would you like to see on a Pizza next?
I am thinking Sushi Pizza 😉
In a pan, add oil and heat on medium,
Add the onions and saute for 4-5 minutes until translucent.
Add the bell peppers and spices and saute for another 2 minutes.
Blend the tomatoes, ginger, garlic into a puree.
Add the miso, salt, herbs, spices, and mix.
Add puree to the onion mixture.
and cook uncovered on low-medium heat for 15-20 minutes, stirring occasionally until the mixture gets dry.
Add the washed quinoa and water and mix well.
Cook partially covered until quinoa is cooked and mixture is a thick and sloppy but not watery.
For the crust, In a bowl, add warm water, sugar, yeast and mix well. Let sit for 10 minutes until frothy.
Add the flours, salt, cocoa powder and evoo and knead for a minute or mix with a large spoon to combine well into a dough.
Spray water on the dough, Cover the bowl with a towel and let sit for 1.5 hours.
Add 2 Tablespoons of bread flour to the dough, oil your hands and gather and knead for 2 minutes.
Roll the dough out to a 10-12 inch crust.
Top the dough with some daiya mozzarella(optional).
Then top liberally with the Quinoa mixture.
Spread evenly, and top with orange slices.
Bake in preheated oven at 410 degrees F for 14 minutes.
Broil on Lo for half a minute.
Take the Pizza out, drizzle the Jalapeno aioli on top and sprinkle liberal amount of chopped cilantro.
Sweet, spicy, smoky!
Quinoa Sloppy Joes Pizza with Rye Crust, Orange slices, Jalapeno Aioli. vegan recipe
- 2 teaspoons extra virgin olive oil evoo
- 1/3 cup (53.33 g) chopped onion
- 1/4 cup (37.25 g) green bell pepper
- 2 medium tomatoes less if you want the quinoa to be less tangy
- 1/2 teaspoon (0.5 teaspoon) cumin powder
- 1 Tablespoon chickpea miso
- 5 cloves of garlic chopped
- 1/2 inch (0.5 inch) ginger chopped
- 1 green chili or red pepper flakes to taste
- 1/4 teaspoon (0.25 teaspoon) dried herbs of choice I used dried parsley and thyme
- 1/4 teaspoon (0.25 teaspoon) liquid smoke
- 1/3-1/2 teaspoon (0.33 teaspoon) salt
- 3/4 cup (127.5 g) Quinoa
- 1.5 cups (375 ml) water
- Variations: add mushrooms or red bell pepper add a few Tablespoons of chopped sundried tomato.
Jalapeno Aioli: Easily doubled/multipled. Blend the following and keep ready
- 2 Tablspooons raw cashew flour
- 2 Tablespoons coconut milk
- a generous pinch of garlic powder
- 1/8 teaspoon (0.13 teaspoon) salt
- 1/2 teaspoon (0.5 teaspoon) lemon juice
- 1/8 teaspoon (0.13 teaspoon) mustard powder
- 1/2 (0.5 ) Jalapeno chopped less or more to taste
- Or Blend minced jalapeno in Veganaise/vegan mayo and non dairy milk to get a dressing consistency
Other Toppings: Peeled Orange Slices, chopped cilantro
- Crust: Use this rye pizza crust recipe or any of my gluten free crusts
- Quinoa stew:
- In a pan, add oil and heat on medium.
- Add the onions, green chili/flakes and saute for 4-5 minutes until translucent.
- Add the bell peppers and saute for another 2 minutes.
- Blend the tomatoes, ginger, garlic into a puree.
- Add the miso, salt, herbs, spices and mix for a few seconds.
- Add the tomato puree to the onion mixture and cook uncovered on low-medium heat for 15-20 minutes, stirring occasionally, until the mixture becomes thick and dry.
- Add the washed quinoa and water and mix well.
- Cook partially covered until quinoa is cooked and mixture is a thick and sloppy but not watery. Taste and adjust salt and spices/herbs.
- Prep the crust according to instruction. Roll the dough out to a 10-12 inch crust.
- Top the dough with some daiya mozzarella(optional).
- Then top liberally with the Quinoa mixture.
- Spread evenly, and top with orange slices.
- Bake in preheated oven at 410 degrees F / 210ºc for 14 minutes. Broil on Lo for half a minute.
- Take the Pizza out, drizzle the Jalapeno aioli on top and sprinkle liberal amount of chopped cilantro. (There is only some cilantro visible on the pictures to see the other toppings. I added a lot more before serving. The Cilantro works really well with the stew and oranges.)
- Cool for a minute, slice and serve.