BBQ Chick'n Pizza

Our local grocery store had flatbreads on sale BOGO last week. So, I bought two packages and made pizzas. This BBQ pizza was amazing, it's definitely a different direction than I normally go in when making pizza. But, we loved it. 

Of course we don't eat chicken but I had a bag of soy curls in the freezer and used 1 cup of hydrated soy curls and it turned out amazing. If you aren't familiar with soy curls they are made by Butler Foods and can be bought directly from them or from Amazon. Some curls are longer than others, so I normally break them into uniform pieces, a little over an inch in length.

Let's make pizza:

• 1 cup Butler Soy Curls
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 - 3/4 cup of your favorite BBQ sauce
• 1 medium roma tomato, quartered and sliced thin
• 1 12-inch flatbread crust
• a couple of handfuls fresh spinach, chopped
• 3-4 ounces vegan mozzarella cheese shreds

Rehydrate your soy curls according to the package directions in broth or water.

Once rehydrated squeeze out all of the liquid from the soy curls. Add about 1/4 cup of your BBQ sauce.

Give it a good stir to coat the soy curls well.

Preheat oven to 425F. Add the flatbread to a baking sheet. Spread BBQ sauce over the flatbread. I used about 1/3 of a cup. Use however much you like.

Top the sauce with the soy curls.

Add your tomato slices.

Top that with the spinach.

Last step, add your cheese shreds.

Bake for 9 minutes, depending on your oven. 

Allow to cool for a few minutes. Slice and eat.

Enjoy!!!

BBQ Cauliflower Bowl

This delicious salad bowl came together pretty quick since I had a leftover ear of grilled corn. I also used a bag of cauliflower florets from the freezer. This makes enough for 2 large bowls. This is a great meal for the summer that doesn't required you to heat up the house except for the steaming of the cauliflower. You could cook the cauliflower in the microwave and then just add to a bowl with the BBQ sauce for a truly no heat the kitchen option.

• 1 package frozen cauliflower florets
• 1/2 cup BBQ sauce (use your fav)
• 1/2 cup canned black beans, drained and rinsed
• 1 avocado, peeled and sliced
• 1 ear of grilled corn, kernels cut off the cob
• 1/4 red onion, diced (if your onion is huge you may need to use less)
• 1/2 cup shredded carrots
• 3 cups shredded lettuce (I used romaine)
• 14 halved cherry tomatoes (mine were homegrown and not as big as store bought ones - you can use less)
• vegan ranch dressing

Bring water to boil in a steamer basket, add the cauliflower florets and steam until tender.

Put florets in a bowl and toss with the BBQ sauce. Set aside

Prep the remaining ingredients.

Build your bowl. Add the lettuce to the bottom of the bowl and then add the other ingredients and top with the avocado. 

Finish with the ranch dressing. Yummy!

Enjoy!!!

Baked Potatoes Stuffed with BBQ Soy Curls

 I know the pics didn't turn out that well, but this is so simple and delicious. This made a nice lunch for us, just plan ahead so you have time to bake your potato. I also had some of Brand New Vegan's cheese sauce which isn't in the ingredients pic but I heated some up to drizzle over the top. This was just delicious!

• 2 medium russet potatoes, washed and dried
• 1 cup soy curls, soaked in Better Than Bouillon No Chicken Base (enough to cover the curls)
• 1/4 cup (or to your taste) BBQ sauce
• Brand New Vegan's cheese sauce
• Garnish: chopped red onion and cilantro leaves

Start cooking your potatoes, I wrap each potato in foil and cook for an hour at 350F. Soak soy curls in enough broth to cover them. I let them soak about 30 minutes then squeeze them dry.

Our potatoes were a little bigger than I felt like having. So, I only used 1/2 a potato.

Saute in a dry non-stick skillet soy curls with BBQ sauce until they are hot and the sauce is sticking to them.

Put soy curls on your potato.

Warm up Chuck's cheese sauce and drizzle over the soy curls.

Garnish with chopped onion.

Add the cilantro leaves and get ready to dig in.

Enjoy!!!!

BBQ Stuffed Sweet Potatoes

I love sweet potatoes stuffed with BBQ anything. Although we have gone 99% whole foods plant based no oil, I do have a few stray packages in the big freezer of vegan meats. I had never tried the No Evil Pit Boss (it was delicious). So maybe once a month I'll break out a package of faux meat and we do enjoy it. I know it's processed, has too much oil and sodium. But this was delicious. It's gone and I won't be buying anymore. So without further apology and blabbing here is the recipe. If you don't eat faux meat, I would suggest you try this with chopped tempeh or sliced mushrooms or garbanzo beans.

That was the sorriest piece of corn EVER!

• 2 large sweet potatoes
• 1 package No Evil Pit Boss
• sliced scallions, for garnish

Wrap the sweet potatoes in foil and Bake at 350 for 2 hours in my toaster oven. If you use a regular oven or even a newer toaster oven may cook 1 1/2 hours. At the half way mark I flip them over, front to back and left to right so that they cook all the way through. When the potatoes are almost done add the Pit Boss to a skillet and hit through. Follow the directions on the box.

While the potatoes were cooking I grilled the corn. Place corn in husks on hot grill and cook for 8 minutes, roll a third of the way over and cook another 8 minutes. Finally, roll to the uncooked side and cook a final 8 minutes. Remove and set aside to cool slightly.

Once the sweet potatoes are done, remove the foil. Split down the middle and loosen up the inside.

Top with the hot Pit Boss BBQ.

Add scallions for garnish and flavor.

Enjoy!!!