Mexican Pizza

Last night was game night at our place…they ordered pizza, meat pizza.
It was a toss up for me what I felt like. I was half in the mood for pizza but I’m always craving Mexican.   So the only real solution was to create a Mexican Pizza!

1 dough (I love the vegan dough Trader Joe’s has in fridge section)
1 clove garlic, minced +1 Tbs olive oil (to create a paste)
½ cup, sliced mushrooms
½ onion , thinly sliced
1 cup mixed bell pepper
½ cup corn
1/2 cup black beans
1 tsp chili powder
1/2 tsp paprika
Salt & Pepper to taste

Preheat oven to 350 degrees

Let dough rise, using extra flour if needed.
Heat olive oil in a pan, stove top- on medium heat. Sauté onions and bell peppers with spices.
Once dough is ready, press into shape of pizza you want to create on pizza stone or baking pan. (Keep in mind the thinner the dough to less bake time)
Spread garlic evenly on the pizza dough
Layer onions, bell peppers, and mushrooms
Top with corn and black beans
Bake 30-45 minutes, until top is slightly toasted.
Slice and Enjoy.


Chipotle Soup

2 tbs coconut oil
2 garlic cloves, minced
1 onion
4 Bell peppers (I like to use one of each: red, green, yellow, orange)
1 can black beans, drained and rinsed
1 cup corn
1 can lite coconut milk
1 can diced tomatoes
1 Tbs smoked chili powder

If you can handle spice, add any peppers you like for extra flavor
[In this recipe I added a bit of Poblano and Jalapeno peppers]
…more pepper

In a large soup pot sauté onions and peppers in the coconut oil until softened., about 10 minutes.
Stir in garlic and spices.
Add in coconut milk, beans, corn, and tomatoes.
Bring to a boil, and then reduce heat to simmer for 15 minutues, letting all the flavors marinate.

Serve, garnish with fresh cilantro and ripe avocado

For tortilla strips:

Preheat oven 400 degrees

Cut corn tortillas into strips
Spray with coconut oil
Bake about 8 minutes, until

Vegan Nachos

The Best Vegan Nachos

When you think of nachos, you probably imagine gooey cheese smothering perfectly salty, crunchy tortilla chips.  Ever since I stopped eating dairy, I haven’t been able to find a good substitute for cheese, that was even worth eating.

This week, things changed.  Thanks to a post on Vegan Cuts, I found the perfect nacho cheese.

For Vegan Nacho cheese sauce:

1 cup almond/soy milk (I use the 30 calorie Almond original)
¼ cup nutritional yeast
1 T tomato paste
1 Tbs organic corn starch
1 tsp lemon juice
½ tsp onion powder
¼ tsp Garlic powder
¼ tsp. turmeric
½ tsp sea salt (to taste)
1 Tbs Jalapeno (optional)


Pour milk into sauce pan over medium heat.  Whisk in all other ingredients and turn heat up until it starts to boil.  Continuing to whisk until mixture is smooth.  Once it boils, cover pan and turn heat down to simmer for about 10 minutes.


For Nachos:
tortilla chips
½ a pack of veggie soy crumble, beans (any kind you enjoy), or vegan chili
½ diced onion
2-3 roma tomatoes, diced
1 avocado
shredded lettuce

Preheat oven to 350 degrees.
While cheese is simmering, I like to assemble the first few layers of the nachos.  As a rule of thumb, I like to use the heaviest ingredients at the bottom.
I use a square pyrex dish about 9 by 9, (this could vary depending on how many people you are serving).

First layer the chips on the bottom, ensuring all the corners of dish are covered.  Next, layer the soy crumble, vegan chili or some sort of beans.
Next (when ready) drizzle the cheese across your nachos.
Bake for about 5-10 minutes.
Once out of the oven, add chopped tomato, avocado, shredded lettuce, and cilantro.
Serve with side of salsa.

Enchilada Casserole

Vegan baked Enchilada Casserole

1 tbs olive oil
2 cloves of garlic, minced
1 red onion, chopped
4 zucchini, shredded using a cheese grater
3 bell peppers (yellow, red, orange or green)
1 can black beans, drain and rinsed
1 can pinto beans, drain and rinsed
1 bag frozen corn
1 can diced tomatoes
1 can tomatoes with chili peppers
1 can enchilada red sauce
4 Flour tortillas
1 Tbs chili powder
salt/pepper to taste

Avocado, diced
crushed tortilla chips
vegan sour cream

Preheat oven to 350 degrees.

On high- medium heat, sauté onion and garlic in pan. Add in peppers and stir regularly. Once peppers and onion are cooked through, add in shredded zucchini and continue to cook on medium.

In separate pan mix beans, tomatoes, and corn.  Stir together on medium heat, until mixture is heated through.

Spray a 9×6 glass cooking pan with cooking spray.  Place first tortilla on bottom of pan. (If tortilla are too big, use a pizza cutter to cut edged off in order to fit in pan evenly).

Evenly spread bean mixture and pepper mixture on tortilla.  Place the next tortilla flat on top of mixture, add another layer of mixture; continue this pattern until you’ve used all mixture or until your pan is full.  Once you’ve place the final tortilla on top of casserole, drizzle red enchilada sauce across top layer.

Bake for about 20 minutes, or until top looks slightly crispy, and inside is slightly bubbly.
Remove from oven and let cool slightly.  Top with your choice of diced avocado, cilantro, crushed tortilla chips, and vegan sour cream.