Spicy Homemade Hummus Pizza

Pizza. It's natural comfort meals and occasionally not anything else can quite satisfy those decadent past due night time cravings. If you show up to stay in the town or a first rate sized town, you could select up the smartphone and feature a pizza added to your door in approximately an hour almost every time of day.

At the equal time, not anything compares to selfmade pizza. Think of that dough as a blank canvas to be embellished with combos of your own making. Dispense with tomato sauce possibly, pass over the cheese altogether or maybe turn out a dessert pizza.

Inspired through the success of my as an alternative connoisseur homemade olive tapenade pizza, the concept of a hummus pizza without delay came to thoughts. Thick creamy hummus is a great accompaniment to crusty breads and crackers, so why not spread a pizza crust with a few homemade hummus and pinnacle with a number of your favored toppings?

What follows is a primary chronicle of what I did. If you want to cut corners, you could of direction use pre-organized hummus and pizza crust, even though the reason I am imparting my recommendations here is to help you recreate a unique and healthful revel in for your very own kitchen, time allowing.

In terms of taste, I wanted a hummus that had a chunk of smoky taste with a few goodness of tomatoes that we are so often used to taking part in on pizza crust. I made my own hummus, the usage of my recipe for solar-dried tomato and olive hummus with goat cheese as a base, after consulting every other favorite, roasted purple pepper hummus, and melding the 2 collectively. I not noted the cheese, made positive to encompass roasted purple peppers, tossed in some chipotle spice, and just blended and coupled some of the flavors from each recipe. I made a complete batch of hummus, that's high-quality, because you can make more than one pizza or shop the relaxation for snacking on with vegetables and gently toasted pita triangles or flat breads the following day.

The dough recipe, reproduced right here, is the equal I used for the tapenade pizza. I had leftover dough as it makes sufficient for two 12-inch pizzas ? I most effective wished sufficient dough for one pizza that day, so wrapped the remainder in plastic wrap and popped it inside the freezer. The dough does freeze properly, I can now say, and how available to have homemade dough accessible while you want to come up with a conventional or no longer-so-conventional pizza. Just make certain to allow the dough thaw inside the fridge for a couple of days before the usage of or at room temperature for some hours.

The toppings for my hummus pizza are simply hints. Depending on the form of hummus you use as a base, this might change your choice of elements. Feel unfastened to play with anything flavors tickle your palate. If you want a vegan version of this pizza, sincerely leave out the cheese. I became instead sparing with it myself due to the fact the hummus clearly adds pretty a chunk of flare and substance to this filling pizza.

More scrumptious pizza recipes from Lisa's Vegetarian Kitchen:

Paneer Tikka Pizza on Naan Bread

Mini Toasted English Muffin Pizzas

Mushroom, Ricotta and Asiago Cheese Pizza

Pasta and Goat Cheese Casserole with Black Olives

My rich and robust pasta and Feta cheese casserole always leaves an impression with my dinner guests who never seem to tire of this classic. I don't make it very often precisely because it is a bit too rich for frequent fare. However, as winter descends on us cold subjects, comfort food is in order. I made a few changes to my original recipe, specifically using creamy and tangy goat cheese instead of Feta and adding some sun-dried tomatoes and dried mixed mushrooms with a bit of spice. This version is just as decadent as my original recipe.

I was thinking of serving the casserole with some buttered crusty bread but I thought that would be carb overload, so instead I served it with some fresh salad greens dressed with lemon olive oil, champagne vinegar, white balsamic vinegar, grainy Dijon mustard and some fresh cracked black pepper.

More satisfying pasta dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:

Indian-Style Macaroni and Paneer Cheese with Spinach

Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese

Spinach Pesto Pasta

Greek Macaroni and Cheese

On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan

Audio Accompaniment: ambient bliss

Vegetarian Mushroom and Spinach Lasagne

You're a vegetarian, guests are coming over for dinner, and you understand that at least one of these diners is an avid carnivore ? The fuss and fidgeting starts as you begin in on a meal plan. I think maximum longtime vegetarians have come across that nagging question posed by meat lovers: simply what do you eat anyway? Visions of bland salads and blocks of tofu dance uncomfortably within the minds of the skeptical. Of direction, a prepare dinner wishes anyone to return to the table excited and go away it glad.

Bring on this lush vegetable and mushroom lasagne. One of the earliest one-dish food that I perfected quickly after turning into a vegetarian, the staunchest meat enthusiasts truely would not throw away their forks in frustration ? Except of course, they loathe succulent mushrooms in a rich and zesty fresh tomato sauce and beneficiant slices of cheese tucked into delectable sheets of pasta noodles. It's been a conventional to serve up for a long time and I've perfected the dish over the years to make it even extra tempting with additional layers of flavors.

Light and creamy ricotta pairs well with the greater sturdy and earthy textures and flavors present in this dish ensuing in a luxurious meal with a balanced elegance.

I can attest that everyone I actually have served this lasagne to has by no means left the desk with a grimace on their face and generally 2nd helpings are in demand. Happy diners and a satisfied cook.

I served it up with classic Southern-style buttermilk biscuits.

If you revel in this dish, honestly you might not need to miss out on those different pasta delights:

Ricotta Pesto & Mushroom Lasagne

Penne with Ricotta, Parmesan and Tomatoes

Vegetarian Mushroom Bourguignon

Linguine with Pea-Basil Pesto and Mushrooms

On the top of the reading stack: sorting through piles

Audio Accompaniment: Marsen Jules

Pasta Please #10 - The Lasagne Roundup

First up is that this Kid-Friendly Healthy Vegetarian Lasagna from Amy of Fit and Fabulous After 40. This dish is "just proper" we are advised and I haven't any doubt. It's also a great way to sneak in a few veggies that your youngsters won't on the whole eat. Onion, courgette, carrots, basil, oregano, turmeric, soya mince and basil tomato sauce make up the vegetable base, after which comes together with a creamy b?Chamel sauce together with mozzarella. Lots of layers of goodness on this plate.

I'm up next with my signature Vegetarian Mushroom and Spinach Lasagna. I've perfected it through the years and it by no means fails to please. Homemade succulent mushroom and vegetable tomato sauce with carrots, celery, jalapenos, garlic and clean herbs and a bit of spice nestle in with clean noodles, gently wilted spinach, creamy ricotta, parsley and fontina cheese; then the whole dish is crowned with freshly grated Parmesan cheese. A balanced elegance and natural comfort is what you will enjoy when you do that, and happy diners too.

Caroline got here up with a Butternut Squash and Sweet Potato Lasagna that honestly has me hungry as I consider the layers of textures and flavors taking place here. Sweet potato and butternut squash snuggle in with the noodles and a white sauce made of Parmesan, ricotta, egg yolks, milk and nutmeg. The dish is then sprinkled with bread crumbs. I'm virtually intrigued with the aid of the concept of squash in a lasagna.

And almost about squash, our subsequent submission from Shaheen of Allotment 2 Kitchen also capabilities this effective vegetable. Pull up a chair and keep in mind serving this adorable Butternut Squash and Spinach Lasagna subsequent time you want to feed a small crowd or have leftovers reachable, due to the fact leftover lasagna is super. A wealthy bechamel sauce that includes cheddar cheese and herb and garlic tones, comes collectively with the noodles, squash, spinach, parsley and some additional cheese. I can nearly flavor it.

Yet extra squash on this tempting Vegetarian Lasagna with Butternut Squash and Kale from Morgan of Peaches Please. This luscious pan of goodness might not fail to provide consolation on a chilly autumn day. Squash is roasted with olive oil, nutmeg and seasoning, kale leaves are tossed with pink wine vinegar, a buttery milk sauce with shallot, sage and tarragon is simmered up, ricotta is blended with balsamic and then all of it comes collectively with a few sliced apples and Mozzarella. Such an interesting taste profile in this dish. Yes please.

Our final submission is from Claire of Chez Cayenne. Served up is this rich and comforting Greek Eggplant Lasagna and it is vegan too. Moussaka stimulated, this creative dish includes a tomato sauce with onion, garlic, floor round, cinnamon, allspice, black pepper, and red pepper flakes and a b?Chamel sauce with almond milk, vegan Parmesan and nutmeg. The noodles get cozy with the sauces and slices of eggplant. I bet seconds were in call for. Serve with a crispy green salad and a pitcher of wine.

And that concludes the roundup. Jacqueline is website hosting the occasion subsequent month and the topic goes to be mushrooms, so I'm excited of course. Stay tuned for the assertion on Jac's weblog.

Roasted Vegetable Lasagna

Though I am now not a vegan, many of my foremost meals are free of dairy. I do but have a weakness for cheese and now and again I will indulge. I will also admit a weak spot for lasagna on uncommon occasions ? The event this time become a want to satisfy an urge after receiving a cookbook for possible evaluation.

This delightfully cheesy Provençal roasted vegetable lasagna is adapted from Cooking Inspired by Estee Kafra. After leafing through a copy of her book, I was immediately seduced by the beautiful photos throughout. When I got to the lasagnas in the book, I was sold on the idea of a cheesy meal. Craving comfort food, I had a difficult time deciding which one I wanted to try first, but I went with this one because of the number of vegetables included and I happen to adore ricotta and goat cheese. The result was a very lush lasagna with complex and competing flavors.

Ms. Kafra's e book is all about "bringing creativity and passion back into the kitchen". All of the recipes are kosher friendly, and selected from KosherScoop.Com. There are many gluten-unfastened recipes and ones for Passover too that are without problems recognized. Over two hundred recipes are fantastically presented, whole with snap shots, maximum of which might be taken via the writer. You absolutely don't have to be Jewish to revel in this book. Alas, it is not vegetarian, but there are plenty of offerings for vegetarians and some that vegans could revel in too. It is a refreshing innovative adventure illustrating the relationship among the senses, pals and own family, healthy residing and unique activities to food. Certainly I changed into stimulated to get innovative in my personal kitchen.

As constantly, the opinions expressed right here about this ebook are my own.

Notes: I made my own tomato sauce for this lasagna as I figured that if I was going to treat myself, the experience could only be enhanced with a homemade sauce. The original recipe called for the inclusion of 1/3 cup sun-dried tomatoes to be stirred into the roasted vegetables with the olives and capers. Instead, I made a Sun-Dried Tomato Sauce. This time, I changed my sauce a bit. I used a small shallot instead of a large onion, I added about 6 fresh mushrooms, adding them to the pan after sautéing the shallot, ginger and carrot, and omitted the chili flakes and used 1/2 teaspoon each of basil, thyme and oregano instead. I still included a jalapeño for a bit of heat.

More lasagna recipes you're sure to revel in from Lisa's Vegetarian Kitchen:

Mushroom and Spinach Lasagna

Asparagus Pesto Lasagna with Mushrooms

Ricotta Pesto and Mushroom Lasagna

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw

Audio Accompaniment: silence

Brussels Sprouts Lasagna

I don't devour pasta all that regularly, and lasagna specifically is usually reserved for rare activities as it has a tendency to be as an alternative wealthy and specially filling. However, I am continually open to new ideas for a very good vegetable lasagna and after I occurred throughout this recipe for tacky brussels sprouts lasagna, I turned into offered. It wasn't long before I got around to creating it for my ordinary Saturday night get together with my husband and satisfactory buddy Basil.

When I advised Basil what I turned into bringing over for dinner, there has been a pause on the opposite give up of the road. Yes, the idea may sound atypical at the start, but whilst you certainly think about it, why wouldn't it work? Brussels sprouts are continually properly complemented by means of a wealthy mornay sauce, so why now not pair them with some mushrooms, add some noodles, and bake all of it up right into a scrumptious casserole? Since I hardly ever fail to disappoint with my Saturday feasts, Basil became up to the enjoy. And an experience it was and one which I enormously propose trying even in case you aren't the largest fan of brussels sprouts.

Earthy brussels sprouts cooked with balsamic vinegar and sun-dried tomatoes come together with mushrooms in a wealthy cream sauce with 3 forms of cheeses. I like to add a bit of warmth to pretty much the whole thing I make, so I included some jalape?Os and a sprint of cayenne. My verdict is that that is one of the maximum interesting and satisfying vegetarian lasagnas I even have ever loved.

Notes: If you can find Fontina cheese, you may want to consider substituting it for the provolone for a more intense flavor. I used fresh lasagna sheets because I prefer the flavor and texture, and the boiling-the-noodle step is eliminated from the cooking process. You may of course use a package of dried noodles and cook them until al dente instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.

Other pasta dishes from Lisa's Vegetarian Kitchen you are certain to revel in:

Indian-Style Macaroni and Paneer Cheese with Spinach

Vegetable and Spinach Lasagna

Roasted Vegetable Lasagna

Pasta with Goat Cheese and Mixed Mushrooms

On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes

Audio Accompaniment: Vladislav Delay

Lemony Pasta with Broccoli and Chickpeas

During a current visit with my dad and stepmom some weeks again, I found myself in the kitchen regularly, both cooking up the bulk of the dinner meal or making a few wholesome candy treats for snacking or for dessert. Although my family enjoys highly spiced meals, it does no longer determine frequently at the menu as it does on mine, so after making spicy chickpeas in a tomato coconut sauce with spinach that everyone loved, I despite the fact that determined to go along with something less highly spiced and toward the sort of fare my dad and stepmom might be extra willing to understand.

Another motive I took over the majority of the supper planning and prep become no longer best to transport around but also because my dad and stepmom do no longer observe a vegetarian weight loss plan. That isn't to say they don't experience and serve vegetarian food, but it could be a project while you are spending over 2 weeks with a instead fussy vegetarian.

Staring at five feet excessive snow banks at the start of April had me craving comfort too. Dad's house is positioned just a few hours north of Toronto and approximately 4 hours from London, and even though it has been a tough winter all across the province, they had been hit specifically tough with plenty of snow and brutally cold temperatures. Not that a spicy dish Indian meal does not communicate comfort to me, because it genuinely does and it is my strong point, but I do experience exclusive types of cuisines, meals and preparations. Exploring maintains me on my feet inside the kitchen.

I became pretty thrilled with this smooth dish as were my dad and stepmom. I suppose it'd make for a nice summer season meal and it's quite transportable if you happen to be taking food over to a buddies or are attending a potluck. I saved the spicing minimum to permit the earthy taste of the broccoli to return thru along with the zesty sparkling lemon juice. I do assume it'd work well with cauliflower too, with a few dried herbs to decorate the flavor of the pasta and vegetable.

This dish can be served chilled or at room temperature similar to a pasta salad, however I recommend when you first make it to serve it warm, especially in case you are adding a few crumbled goat cheese or sparkling grated Parmesan cheese as a garnish. It can without difficulty be reheated at a low temperature the following day too. I served it up with a few wealthy bitter cream and yogurt mini biscuits on the facet for a filling and enjoyable meal.

Other vegetarian pasta dishes you could revel in from Lisa's Kitchen:

Indian-Style Macaroni and Paneer Cheese with Spinach

Asparagus Pesto Lasagna with Mushrooms

Pasta and Goat Cheese Casserole with Black Olives

Linguine with Pea-Basil Pesto and Mushrooms

It's not all that often that I cook pasta, but when I do it surely is a comfort. Coming as it does in so many shapes and sizes and varieties, the possibilities for pasta are endless, and if you are extra ambitious you may want to make your own fresh pasta at home. I rather cheated here I suppose because I used fresh pasta from the grocery store down the street. No matter, as it didn't spoil the dish in the least. And it's green too and thus a timely post for an easy St. Patrick's Day meal.

Opting out of a tomato based sauce, I went for this fresh pesto sauce with peas and basil. Keep this one in mind for summer when you have an overabundance of fresh basil growing in your herb garden and fresh peas on hand at your local market. The depth of flavors goes so well with sautéed mushrooms, which are pretty much a must for me when I think of pasta for dinner.

This dish is vegan friendly too, if you omit the cheese. I was rather sparing with it myself because I wanted the fresh pesto flavor to shine along with the meaty mushrooms, and I don't think you will be disappointed if you leave it out altogether. Use your favorite pasta because it will taste just as well with any noodle or shell pasta, and feel free to load it up with lots of cheese if that suits your fancy too.

Other pasta creations you are sure to enjoy from Lisa's Vegetarian Kitchen:

Kamut Pasta with Sun-Dried Tomato Sauce

Penne with Indian-Style Tomato Sauce and Mushrooms

Jalapeño and Tomato Macaroni & Cheese

Asparagus Pesto Lasagna with Mushrooms

After one of these long and dreary iciness, spring seems like even extra of a treat this yr than ordinary. Spending time outdoors is almost impossible to resist. It's a time of renewal. Everything is so fresh and luxurious. The sunshine warming and eye-catching to the body, thoughts and eyes. The fresh foliage and exploding blossoms and spring plants are nonetheless showing an awful lot in their earliest glory and new delights await.

And if you enjoy cooking and vicinity exquisite importance on making healthful and nourishing food for your self and your circle of relatives, then the beginnings of regionally harvested produce will stimulate your creativeness and palate as will the destiny end result of the imminent seasons.

One of the earliest plants here in southern Ontario is nearby asparagus. The season is as a substitute too brief for my liking, and for my husband too, who adores this unique and as an alternative sturdy vegetable. It is real that you may quite tons get asparagus anytime of yr where I live, however nearby produce has a freshness that truly cannot be matched. Each yr I give you new methods to serve this valuable veg and typically tend to go along with easy pairings of classic flavors and dress it up with butter, olive oil, lemon and seasonings so the asparagus can shine in all its glory while it lasts.

In this example, I wanted to test with a bolder combination and got here up with an asparagus lasagna that functions a solar-dried tomato and basil pesto that stars right alongside the asparagus. Mushrooms upload a few meaty texture and understated earthiness. The cheese mellows the dish out ensuing in a complex yet synchronous layering of sensations, literally and figuratively, that you may not quickly overlook.

The idea for this comforting and luscious dish got here from a recipe I stumbled throughout from Joanne Bruno. I will admit that I had never actually idea of the idea of including asparagus in lasagna before, but after doing a piece of studies and brainstorming, I revised the recipe, revised it all over again even as cooking, and the result became even higher than I imagined. It's a great spring recipe this is clean and absolutely as an alternative mild and effortlessly digestible despite the plain tacky factor.

More asparagus creations from Lisa's Kitchen you're positive to experience:

Asparagus Mimosa

Wild Rice and Asparagus Salad

Warm Baby Potato and Asparagus Salad

Asparagus Pesto Rice

Creamy Vegan Cashew Alfredo Sauce with Crispy Roasted Brussels Sprouts and Shell Pasta

Fettuccine Alfredo is a classic Italian creation that is essentially egg noodle pasta smothered in a rich sauce of butter and Parmesan cheese, and sometimes cream. When I first became a vegetarian, it was one of the only dishes I could eat when dining out, assuming it was on the menu, unless I wanted a boring salad with little substance instead. Of course, now that vegetarianism has become a choice for a much greater number of people worldwide, vegetarian options are more varied in restaurants now than ever before.

But what to do for vegans if they remember this dish and enjoyed it? After all, butter and cheese are off limits. I'm not strictly vegan, so I can still enjoy the classic preparation, and have made it at home, but I wanted to try a vegan version, with the twist of adding some grilled vegetables on the side too with the sauce. Cashews and nutritional yeast to the rescue again! I used shell pasta instead of fettuccine to "cradle" the cashew Alfredo sauce. The result was a filling and comforting chilly weather meal. I didn't miss the cheese and I don't think you will either. As always, nuts and nutritional yeast makes for a nice substitute that is protein rich and wholesomely delicious and satisfying.

More sauces suited to pasta or cooked vegetables to enjoy from Lisa's Kitchen:

Best-Ever Mushroom Sauce

Portobello Mushroom Marinara Sauce

Velvety South Indian Tomato Chutney

Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel

I've always determined that a good vegetarian lasagna usually pleases a table seated with a mixture of vegetarians and carnivores. Why no longer take it a step similarly and make the entirety dairy-unfastened? Those who've attempted services from my kitchen need no convincing that vegan creations are every bit as delicious as their vegetarian opposite numbers, and simply even folks who nonetheless devour meat will locate nothing amiss.

This might be a new favourite manner to serve up lasagna. I admit there was a time once I couldn't consider eating this famous dish with out cheese. As it seems, one does no longer should inn to soy cheese, however as a substitute can produce a protein wealthy and very fulfilling meal the use of cashews instead for the cheese. Loaded up with all types of greens, lovingly smothered in a rich tomato sauce, entire with the cashew Bechamel and topped with a vegan almond Parmesan cheese, guests might be going for seconds regardless of a full tummy.

Other pasta dishes to experience from Lisa's Vegetarian Kitchen:

Pasta Shells with Roasted Vegetables and Black Olives

Lemony Pasta with Broccoli and Chickpeas

Brussels Sprouts Lasagna

Vegetarian Mushroom and Spinach Lasagne

Penne with a Spicy Eggplant and Mushroom Tomato Sauce

I'm nevertheless getting better after spending a lot of the summer time inside and outside of the medical institution. I am thrilled to subsequently be domestic and have started making food once more. A longing for pasta became the foundation for this thick and chunky, sturdy and high-priced tomato sauce presenting eggplant, cremini mushrooms and a few spice for a piece of heat, all served over warm fresh cooked entire wheat penne. It's clean to prepare, mainly as soon as the preparation is finished, and the pasta chefs at the same time as the sauce simmers away. I used complete wheat pasta because it has a pleasant chewy texture and makes for a pleasing evaluation with the mushrooms and spices blanketed in the dish. Serve with a crusty bread and you've a first-rate and filling lunch or dinner. Nothing else is certainly required and I guarantee your diners might not be leaving the table hungry.

Other pasta dishes to experience from Lisa's Meatless Kitchen:

Indian-Style Macaroni and Paneer Cheese with Spinach

Vegetarian Mushroom Bourguignon

Vegetarian Mushroom and Spinach Lasagne

Lemony Pasta with Broccoli and Chickpeas

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

I suppose it safe to count on that quite an awful lot all people enjoys pizza occasionally. And there's nothing pretty like making your very own at home. This one is vegan, however I guarantee you, the cheese won't be overlooked. I did not resort to soy-primarily based cheese both, because frankly I locate that that stuff tastes like rubber. Instead, I went with a cashew aggregate that covered nutritional yeast for the cheesy flavor. It's a exquisite deal with to make on a weekend if you have time to fuss around a chunk more than traditional.

This is one loaded-up pizza with lots of texture and flavor and protein too. Tangy tomatoes, deeply flavored Kalamata olives and succulent mushrooms all come together right here sprinkled with some fresh oregano for a real crowd-pleaser.

I pretty endorse making your very own dough too. It certainly doesn't take to long to make and isn't always almost as bready as shop-sold ones.

Other pizza recipes from Lisa's Vegetarian Kitchen to revel in:

Homemade Olive Tapenade Pizza

Paneer Tikka Pizza on Naan Bread

Spicy Homemade Hummus Pizza

Mushroom Polenta Pizza

Pasta Shells with Roasted Vegetables and Black Olives

Pasta is another one of winter's comfort foods that I don't actually eat all that often, but I certainly have friends and a husband who would like to eat it more frequently. But I will indulge them — and myself — more often if the pasta is dressed in an interesting, delicious and nourishing way. And in the winter, what better to toss pasta with than roasted vegetables?

This shell pasta I dressed up with a zesty combination of lemon juice, sun-dried tomatoes, balsamic vinegar and olives along with the roasted vegetables. This pasta is delicious served hot but also works just as well as a cold salad. I have no doubt that fresh grated Parmesan cheese would be tasty on this pasta, but I added a good helping of nutritional yeast to give it that pasta-friendly cheesiness in a vegan way — but feel free to substitute with Parmesan or omit the cheesiness altogether. My husband, who is the biggest pasta fan I know, was delighted with this.

Other pasta dishes to enjoy from Lisa's Kitchen:

Zesty Green Pea and Jalapeño Pesto Pasta

Lemony Pasta with Broccoli and Chickpeas

Vegetarian Mushroom and Spinach Lasagne

Penne Pasta with Ricotta, Parmesan and Tomatoes