I got a new sprouted whole grain pizza crust at Trader Joe's yesterday (see package below). I used to use a wheat dough from Trader Joes, but it was time consuming to roll out the crust and shape it, and I didn't have great luck in getting the crust to be crispy. This TJ crust has holes in it to help it crisp up, and it's all whole-grain -- a winner! I didn't notice when I bought it that there were 2 crusts in the package, so we have leftovers (we inhaled one of them in minutes!) Note: The pizza to the right I cooked it a little long, for 20 minutes at 425. Next time try 400 degrees and/or check it at 15 minutes. The pizza that came off the thin cookie sheet was better than the one off the holey pizza sheet, surprisingly -- the cookie sheet one was crisper! Note: Later, I tried an even easier, also-delicious version: Pita Pizza's, using Trader Joe's Whole Wheat Pita Bread. It also makes a yummy, crispy crust, and stores in the freezer until you need it!
Showing posts from February, 2018
An Indonesian dish with spicy peanut sauce that Tim and Karen made for us for dinner, to put on top of a delicious tofu and vegetable stir-fry. Yum! Ingredients 2 T vegan butter for frying 1 cup chopped onion 2 medium cloves garlic (crushed) 1 bay leaf 1-2 T ginger (crushed) 1 small red pepper, diced (optional) 1 cup peanut butter 1 T honey 1 T vinegar 3 cups water 1 tsp salt dash tamari juice of 1 lemon 1/4 tsp cayenne (or Sriracha to taste) Optional garnish: sesame oil, sesame seeds Instructions In a saucepan, cook the onions, garlic, bay leaf, pepper, and ginger in butter. When onions become translucent, add other ingredients. Simmer on low heat 30 minutes, stirring occasionally. Serve the sauce over an artful arrangement of cooked vegetables and tofu! Optionally garnish with a drizzle of sesame oil and/or sesame seeds. Would be nice if this were a little more yellow than brown... should I add turmeric?