Tag Archives: dairy free

Portabella Mushroom Pizza: Redux

A while ago I wrote about some delicious portabella mushroom pizzas I had made. I loved them, but hadn’t made any again in quite a while. Mostly because I just hadn’t bought any mushrooms recently. Also, I haven’t had any Vegenaise or honey mustard or any other potential pizza sauces in my refrigerator in months.

Last Sunday evening I was cooking all kinds of things so that I would have lunches for work all week, and I had 2 mushrooms in the fridge. Hey, I said. Let’s make pizzas, I said. So I did. With 1 amazing change. 

I had read a post on Gluten Free Traveller about using mashed sweet potatoes as pizza sauce. I tried it the same day I read about it, and it was great! So I had the brilliant idea to try this on my mushrooms. I didn’t have the presence of mind to take a photo of these amazing morsels, so I’ll have to just tell you what I did, and hope to get a photo next time.

1. Preheat oven to 400 degrees.
2. Punch a few holes in 2 or 3 large sweet potatoes with a fork or knife. Line a baking sheet with tin foil, place the sweet potatoes on the foil (don’t wrap them), and bake for 45 minutes to 1 hour, until soft. Another options is to peel and cut the potatoes into chunks and boil them until soft. Which is a lot faster, but I find they don’t get as watery if I bake them instead. I found plenty of other things to do while I waited for them to bake. Like washing dishes, cooking pasta, frying some ground turkey, chopping onions and mushrooms, using most of said onions and mushrooms to make a batch of cream of mushroom soup to put in the pasta and on the spaghetti squash I was baking at the same time, washing the flour & milk mixture I was mixing in my gravy shaker off of the walls and cupboards and general sink area when it exploded after two shakes (I knew warm milk was a bad idea, but I did it anyway. I like to live on the edge like that.), lying on the kitchen floor weeping (not really)… you can always find something to fill your time if you look hard enough.
3. Turn oven down to 350.
4. Cut potatoes open and scoop out the insides. Add a little almond milk (or whatever kind of milk you use) and beat with your electric hand mixer. Well, that’s how I mashed them. If you have another way you like to mash your potatoes, by all means, do whatever works for you.
5. Scoop the gills out of your mushrooms and place them on a lightly greased baking sheet. The mushrooms, not the gills. Gross. Put those things in the trash.
6. Spread a nice layer of your mashed sweet potatoes on the mushrooms, then add whatever pizza toppings make your heart sing. (Was that too much? I feel like singing hearts might have been too much for pizza toppings.) I added ground turkey, onions, a few canned mushrooms because I had them out for the soup, and some shredded soy cheese. If I had had spinach in the fridge, I would have chopped some up and added that, too. I tend to just pile on whatever I have on hand.
7. Bake at 350 for 15 minutes.
8. Eat.
9. Die happy. (I mean… not immediately. Just whenever it’s your time, I guess.)

Hopefully I can make them again soon, and then I’ll add a photo of this deliciousness.

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Tofu Stir Fry

This may not be “stir fry” in the strictest sense of the word… words… (Actually, it’s not. I looked it up. In the dictionary.) But it’s sort of like stir fry, and I’m calling it that because I’m not sure what else to call it. Sauteed Tofu and Veggies Over Rice? That’s not a name, it’s just what it is. Anyway, here’s the second of my May food posts.

Saute organic butternut squash, cucumbers, and mushrooms in olive oil.

Add firm tofu, cubed.
Add salt, onion powder, and turmeric. (Who knew turmeric was so healthy? Okay, lots of people probably knew that.)
Let it cook for a few minutes, turning occasionally.

Add some chicken broth and simmer a few minutes longer.

Serve over brown rice that you started cooking before you even chopped this stuff for frying. Unless it’s instant brown rice. Then you could have waited until the veggies were simmering.

A delicious burst of flavors… And healthy to boot. This doesn’t even sound that good to me. I’m not a tofu & veggies kind of girl. Until about 2 1/2 years ago, I went out of my way to avoid anything that sounded healthy. Junk! Give me all the junk! I didn’t mind if other people ate healthy food, I just didn’t want to have anything to do with it as a matter of principle. I’m not proud of it, okay? But now, I have discovered how tasty food can be even if it’s not full of junk!

Try this soon. You won’t be sorry!

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Portabella Mushroom Pizza

Last May, I started writing about the things I was cooking. I thought it would be a good way to keep track of what I eat and how I prepare it in case I want to repeat it later. Then I got busy planning and training for a 2 week, 1000 mile bike trip and stopped putting thought into my food. And I certainly wasn’t writing about it. Why am I saying all this? Because now I’m going to copy all 3 of my food posts from months ago to here, and you can’t stop me. (Please excuse the slightly blurred photos. I would try to upload better ones, but I just don’t care.)

From May 4, 2012:

In an effort to (hopefully) not become allergic to more things, I have been eating as organically as possible. I’m also trying to eat as many whole foods as I can, staying away from processed food.

The last time I went grocery shopping, I found organic Portabella mushrooms. Hmm… I should be able to do something with these. I stood there in the store and Googled “Portabella mushroom recipes.” Then I bought them. I had heard of making little personal pizzas with the mushroom as the crust, so I decided to try that.

Something else I never thought I would find myself Googling: “How to gill portabella mushrooms.” (This was after I had removed the gills, and was wondering if there was a better way to do it.)

The cast of characters:

1 portabella mushroom
Vegenaise (egg free, dairy free)
Honey Mustard Vinaigrette (paprika free)
Italian Seasoning (no garlic, black pepper, or anything else I can’t have)
Minced Onion
Cooked Chicken
Organic Baby Spinach
Vegan Rella Cheddar Style “cheese” (dairy free)

I lightly sprayed my pan with cooking spray, then removed the mushroom gills and laid it on the pan, ready for the toppings.
Spread a layer of Vegenaise on first, then a layer of the Honey Mustard. (I’m allergic to tomatoes, hence no tomato based sauces.)
Sprinkle on Italian Seasoning and minced onion. Next time I may put actual onions on instead, but this time I didn’t feel like cutting one up, so went with minced.
Cover with cooked chicken and chopped up spinach.
I attempted to shred the vegan cheese, but it’s pretty soft, and turned out to be not that shreddable. I added the few shreds I managed to get, then used a knife to just cut off a few more shreds and topped the pizza with the cheese.
After I had all the toppings on, I drizzled a little more of the honey mustard over everything.

Then I baked it at 350 for 12 minutes. Because 12 minutes seemed appropriate.

Put it on my favorite plate.

And… it was delicious! Seriously. I wanted another one right away. If only I had still been hungry… But I went for a bike ride instead.

Portabella pizza: YES. I’ll be making it again.

:end quote:

P.S. I did make it again. And I still like it!

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