stroganoff burrito

  

Overview

Time: 30 minutes
Dishes: large skillet, baking sheet, oven

Hello, hello Dear Readers!

As easy and fast as it is to make meatless, vegetarian and vegan Stroganoff (an excellent recipe is in Everyday Vegan Eats), I was ready to see if there was an even faster and easier way to make it. Instead of preparing pasta, I decided to roll it in a burrito.

Firstly, the Stroganoff is great - well-seasoned and flavorful. It is not as saucy as if making it for pasta, but, instead, it is perfect for filling a burrito. After rolling the filling in a warm tortilla (warmed so it does not break), I broiled it until the tortilla was crisp. 

The sauce is seasoned easily with my Easy Savory Broth Mix and a bit of Dijon mustard. The all-important vegan sour cream is added at the end, with the heat off. About 10 ingredients and lunch was ready in less than 30 minutes. 

The burrito was an excellent way to prepare this. I sautéed some Brussels sprouts on the side (another recipe in EVE) and served it with sliced apples. 

It was fast, filling and delicious. Note that this serves only 2 or 3 in large fajita-sized burritos. That is the way with mushrooms - it looks like a ton going into the pan and then you wonder where it all went when it comes time to fill a tortilla. Worth it, though. Very tasty. 

NEW TO PLANT-BASED EATING? Get my free zines and check out the wrap-up of Fall 2020 recipes HERE. Great way to set yourself up for success!

Enjoy!

Speedy Cooking Tips:

• Gather ingredients.
• Heat the pan and add the mushrooms as they are sliced.
• Chop the onion, pepper and garlic and add as they are ready.
• Cook on high and only stir when needed to allow the mushrooms to release their liquid and brown instead of steam.
• Be sure to turn the heat off before adding sour cream.
• Preheat broiler before adding the sour cream. 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Stroganoff Burrito

www.ZsusVeganPantry.com

Makes 2 to 3 servings 

easy

1. Mushroom: Add the oil to a large skillet, over high heat. Add the mushrooms, bell pepper, onion and garlic. Season with salt. Cook until the mushrooms are golden and the pan is almost dry, about 10-15 minutes. Stir only as needed. 

1 teaspoon olive oil

1 1/2 pounds mushrooms (button, crimini, portobello, oyster), sliced

1 small pepper, diced

1/2 small onion, diced

4 garlic cloves, minced

2. Seasoning: Add the broth mix, mustard, and tomato paste to the Mushrooms. Mix well. Cook for 1 minute. 

1 tablespoons Easy Savory Broth mix

2 teaspoons Dijon mustard

2 teaspoons tomato paste 

3. Sour Cream: Turn off the heat. Preheat the broiler. Add the sour cream to the Mushrooms. Mix well. Season with salt and black pepper.

1/2 cup vegan sour cream

4. Broil: Warm the tortillas over the stove burner or microwave for 10 seconds. Fill the tortillas with the Mushrooms. Roll and place on a baking sheet. Spray with oil and broil until golden, about 3 minutes. Serve. 

2 or 3 large burrito-size tortillas 

Oil spray

© 2021 Copyright Zsu Dever. All rights reserved.

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"Jazzy Vegetarian's Deliciously Vegan" + giveaway

Hello web-land!

I have exciting news for all of you!

I am one of the final folks reviewing Laura's newest cookbook, Jazzy Vegetarian's Deliciously Vegan [AMAZON] and am hosting a giveaway for a copy of the book to one lucky US resident!

For those not able to take part in the giveaway, I am sharing an exclusive recipe - one that hasn't been posted yet (that Google and I can find, anyway - please don't tell me if you do find it elsewhere; let me live in my bubble).

This will be the third time I am reviewing Laura's books. HERE is the first one and HERE is the second one. They both come with their own special recipes, so are definitely worth a look.

More in the great news department: The Jazzy Vegetarian Season Six will start on May 28th! Catch it on Create TV or on Laura's station: HERE.

The newest book in Laura's collection of offerings is Jazzy Vegetarian's Deliciously Vegan.

This is Laura's fourth cookbook and I could hardly wait to see what she came up with this time! I find something new in Laura's book with regular frequency, so for me, this was really exciting!

This book comes with a collection of Laura's Top Ten lists for things such as egg substitutions, two-ingredient recipes, cheese substitutes, etc...

And of course, my favorite thing in all of her books: the menus!

I am such a sucker for menus! I love to serve 'complete' meals and a menu is a great way to make sure of that -- all headache-free.

So that's where I started, the Menus. And this is what I found:

Yeah, I am  a brunch-aholic. I love reviewing brunch items because, frankly, brunch is hard to make vegan, with all the cheese and eggs that are usually involved. Laura seems to have made it with perfection.

And then I looked at the ingredients in the recipes and the ingredients in my fridge. We get CSA so we don't always have just exactly what is called for, so a bit of editing of the menu brought me to this...

So, "Wow! Weekend Brunch 2" was born.

And then I realized I didn't get blueberries this week, but I did get strawberries, so the cake turned into Strawberry Tea Cakes. Since dessert usually has to be made well beforehand, the cake came out of the oven first -- smelling amazing, by the way.

Next on the game plan was the Fabulous French Toast Bake. I bake all our bread (except pita and other large flatbreads) so this mal-formed 50%-whole wheat loaf was destined to become toast.

(Why bake bread at home: store bought has its own legacy of troubles, but for me the biggest is the plastic bag they come in. I can buy great, organic, wholesome, delicious bread, but they come in plastic bags. To save the plastic, I bake our bread.)

Unfortunately, I don't have a photo for the French Toast Bake due to cook's error.

Simply put, I messed up the directions (my fault, 100%) and the bake didn't look like it should have and I didn't want to taint Laura's recipe. In any case, it came out tasting great and disappeared as soon as I put it on the table.

The other main dish on the menu is a quiche cup. Zucchini season is already on us here, in San Diego, so these miniature quiches, Zucchini Quiche Cups with Rustic Bread Crusts, were destined to be. 

This is a really simple recipe but supremely tasty. My eldest daughter couldn't keep her hands off them! Nicely done, Laura. She is extremely discerning!

How about, instead of a fruit salad, confetti fries? See how my brain works? Not very logically, I'm afraid. 

The recipe, Colorful Confetti Fries, calls for sweet potatoes and russets, and ... (you can probably see where I'm going with this) ... my CSA brought me kholrabi and sweet potatoes, not russets. 

Nevertheless, Laura's recipes are pretty flexible and this one was no exception. Any root vegetable would be great here so don't be shy.   

In addition to the root vegetables being air-fried and the zucchini in the quiche, I wanted to serve another vegetable.

I saw this recipe in the book: Green Beans and Tomatoes. I happen to have both in spades right now, and the recipe was so easy, and looked so good, that onto the "Wow! Weekend Brunch 2" it went!

Isn't it a pretty color combination? Pretty food also happens to taste good!

To round off the menu, a drink is always appropriate. 

In fact, when I told my daughter that we were having the brunch, her first question was what kind of drink will we be having with it. Her usual go-to is a big batch of some kind of iced tea, but she was very happy with Laura's Green Julius Smoothie. 

To make up for the lack of a photo of the French Toast Bake, I offer you a photo of the complete Strawberry Tea Cakes. They are both spectacular dishes. 

As always, first I want to share a recipe with you from the book. This time I wanted to pick something that was not shared already and something that shows you that this isn't just a brunch book, it's also a lunch, dinner, snack, dessert book! 

It is full of healthy and delicious recipes that are easy and pretty fast to make. And each one has Laura's unique Jazzy spin. 

Take the recipe below for a spin, or have a look at some of the other recipes being shared on this tour:

Tex-Mex Salad Bowl  shared by Veggies Save the Day

Miso Parsley Humus  shared by Veggies Inspired 

Root Vegetable Lentil Trio Stew  by V Nutrition and Wellness

Lemon Maple-Cranberry Muffins shared by Veganification

Banana Pecan Coffee Cake shared by Vegan Nook

Fusilli-Brocolli Bowls with Walnut “Cream" Sauce shared by Carob Cherub

Potato Spinach Fritatta shared by Heal, Grow, Blossom

Sensational Stuffed Manicotti shared Finding Happy in Healthy

I am sharing this amazing-sounding Gingered Portobellos dish. After you get the recipe, make sure to enter the giveaway for a copy of Jazzy Vegetarian's Deliciously Vegan [AMAZON]  :

Details:

Win: Jazzy Vegetarian's Deliciously Vegan [AMAZON]

When: April 29 - May 7, 2018

What: Giveaway on Zsu's Vegan Pantry. [LINK TO HERE]

Who: US Residents only

How: Enter in the Rafflecopter below

Gingered Portobello Steaks

MAKES 4 TO 6 SERVINGS

These delicious mushroom steaks taste and look much like a conventional steak, making a great substitute for a meat entrée. I like to serve this snazzy dish for dinner parties, but it is easy enough to make for a weeknight meal, too!

3 1/2 tablespoons extra-virgin olive oil, divided, plus more as needed

6 large (or 8 medium) portobello mushrooms, washed and stems removed

2 tablespoons tamari

1 tablespoon finely minced fresh ginger

2 cloves garlic, minced

1 tablespoon maple syrup

1/16 teaspoon cayenne pepper

Line a rimmed baking sheet, large enough to accommodate a single layer of the mushrooms, with unbleached parchment paper. Brush about 1/2 teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill-side up on the prepared baking sheet.

To make the marinade, put 21/2 tablespoons of olive oil and the tamari into a small bowl and briskly whisk to combine. Add the ginger, garlic, maple syrup and cayenne pepper and whisk to combine. Spoon an equal amount (about 2 teaspoons or so) of the marinade evenly over the gills of each mushroom. Cover with foil and refrigerate for 30 minutes to 1 hour to let the flavors marry.

Preheat the oven to 375 degrees F. Bake the mushrooms for 35 to 50 minutes (see note) or until they are almost soft. Remove the foil and bake for an additional 10 to 12 minutes, or until the mushrooms are golden and becoming caramelized.

Let the mushrooms rest at room temperature for 5 minutes. Transfer each mushroom onto a cutting board and cut into thick slices, on the bias. Serve 1 to 2 mushrooms per person, with rice, quinoa, or potatoes and a green veggie on the side.

CHEF’S NOTE: Baking time will vary depending upon the thickness of your mushrooms. Thinner mushrooms will require a shorter baking time, while thicker mushrooms will need to bake longer.

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission. 

a Rafflecopter giveaway

shooter's sandwich

I stumbled on a British sandwich that apparently became quite popular a few years ago because someone in a column somewhere claimed it was the BEST sandwich in the universe -  or something to that effect.

I assumed that Shooter's sandwich meant in the sense of shooting a shot of liquor - that's where my mind went to - but when I asked my daughter her opinion, she thought of shooting a gun or hunting. Turns out she was right: Shooter's sandwich became a thing because someone can shoot a gun while aiming at animals to kill and eat at the same time. Great.

I am instead claiming the word "shooter" (in this instance) to mean shooting a camera - as in "he's one of the best shooters of wildlife in all of professional photography" (credit: Merriam-Webster site).

Originally, the sandwich was a sort of portable Wellington - steak, mushrooms, horseradish, mustard and bread. The sandwich is pressed overnight so that once cut into, nothing falls out.

This, of course, is way too involved a project when I'm hungry, and, thus, here is my version of this camera-ready sandwich. Okay, maybe you need two hands to hold it. A sacrifice worth an overnight stint under a pile of cast iron pans.

I used mushrooms and kale as the base of the sandwich, topped it with some crunchy cucumber slices and slathered with horseradish-Dijon sauce. Broil the bread instead of toast it - this way, the inside stays soft and the outside is crisp. Toasting it just makes it way too crisp.

Enjoy!

Shooter's Sandwich
Makes 2 sandwiches 

Horseradish-Dijon Sauce:
4 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons vegan mayo (optional - I skipped it)

Filling:
10 ounces mushrooms, cut thick (about 1/4 -inch)
1 bunch kale, tough stems removed and chopped
Sea salt and black pepper
1 tablespoon neutral oil or vegetable broth (I used the oil so the mushrooms can caramelize)
6 garlic cloves, minced
1/2 teaspoon smoked paprika
1 tablespoon reduced-sodium tamari

Other:
4 slices bread, toasted (broiled) on one side
12 slices cucumbers

1. Sauce: Combine the mustard, horseradish and mayonnaise (if using) in a small bowl. Mix well and set aside. 
2. Heat a medium skillet over medium heat. Add the mushrooms, season with salt and cook until the mushrooms give off moisture, about 6 minutes. Add the kale and cook for another 5 minutes. Add the oil, garlic, paprika and season with black pepper. Cook until the mushrooms are golden brown but do not burn the garlic. Add the tamari and cook until evaporated, about 1 minute. Remove from heat 
3. Assemble the sandwiches: bottom toast, sauce, mushroom mixture, cucumber slices and top toast. Serve immediately. 


© 2017 Copyright Zsu Dever. All rights reserved.

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french twist pressed sandwich

Another insanely busy week this week. My girls are planning their new semesters in college and my son is moving back home until the spring. He leaves his the apartment he and his boyfriend shared for almost a year, so the time is bitter-sweet: Berkeley done, but USC beginning.

This, of course, means that the garage needs cleaning to accommodate the things he's picked up in Berkeley. I'm not sure I know of anyone who relishes cleaning the garage. 

So, I prepared a quick pressed sandwich, reminiscent of the French Twist from Roly Poly sandwich place. 

If you have a large tortilla, use that, but to make things easy, these are the regular sized tortillas. I prepared a French-style cheese sauce, which is made from yogurt and not oil or cashews. I really liked it and will be modifying it with other flavors. It's easy and fast and tastes good. My favorite things.

Inside the wrap is Swiss chard, mushrooms, scallions and tomatoes. The sauce is an easy Dijon mustard-maple sauce without mayo. If you like, you can add a few tablespoons of mayo to make it creamy, but I liked it without the added fat.

That's it for the sandwich. Serve it with chips, steamed broccoli or edamame. Enjoy!

French Twist Hot Pressed Sandwich
Makes 4 regular pressed sandwiches

Cheese Sauce:
1 (5.3-ounce) container nondairy yogurt
1 tablespoon plus 2 teaspoons tapioca starch
2 teaspoons nutritional yeast
1/2 teaspoon salt
1/8 teaspoon lactic acid (optional)
2 teaspoons white miso
1 teaspoon dry vermouth
1/2 teaspoon apple cider vinegar

Mustard Sauce:
3 tablespoons dijon mustard
1 to 2 tablespoons maple syrup
Pinch cayenne

Vegetables:
2 leaves Swiss chard, shredded
1/2 pound shiitake mushrooms, stemmed and sliced
1 tomato, sliced 
4 scallions, sliced

Rolls:
4 (6-inch) flour tortillas, warmed

1. Cheese Sauce: Combine the yogurt, starch, yeast, salt, lactic acid (if using), miso, vermouth and vinegar in a small blender. Blend until very smooth. Transfer to a small saucepan and cook until thickened over medium heat, about 4 minutes. Remove and set aside to cool.
2. Mustard Sauce: Combine the mustard, syrup and cayenne in a small bowl. Mix well and set aside. 
3. Chop the vegetables. Heat a medium skillet over medium heat. Warm the tortilla before rolling to prevent splitting. Spread 1/4  of the cheese sauce on a tortilla. Add chard, mushrooms, tomato and scallions. Fold over and place in skillet, seam side down. Use another pan to press on the sandwich. Cook until golden. Flip and repeat. Cook 2 tortillas at one time. Repeat with the other 2 tortillas. Serve with the mustard sauce. 



© 2017 Copyright Zsu Dever. All rights reserved.

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larb spring rolls

Heads – up: I’m still on my sandwich kick, but this time without a bread. Folks might argue that spring rolls aren’t “sandwiches” but I strongly believe that anything rolled, wrapped or stuffed into a vessel counts in this arena and I’m quite comfortable with my definition.

I am such a sucker for larb, the Laos minced meat dish, which is traditionally flavored with lots of lime, mint and fish sauce. I love it so much that I include this unique and unusual combination in a bowl version in my book, Vegan Bowls.

These spring rolls are stuffed with the larb mixture (made of seitan, cashews and onion), noodles, herbs, carrots and cabbage. They are pretty quick to make and taste great!

To make eating the rolls easier, slice the seitan or mushrooms instead of mincing them – which is what I should have done as well, but I forgot about my intentions before pulsing the seitan in the food processor and by that time it was too late.

If this one looks good, check out my Bulgogi Spring Rolls from a few months back. That one is a bit more involved, but worth every tasty bite.

Larb Spring Rolls 

Serves 4

Sauce:

¼ cup lime juice

2 tablespoons reduced-sodium tamari

2 teaspoons sugar

¼ teaspoon salt

Filling:

1 teaspoon oil

2 cups ground seitan or 1 pound minced mushrooms

½ small red onion, cut into thin half moons

½ cup cashews

Rolls:

8 (9-inch) spring roll wrappers

¼ cup cilantro, coarsely chopped

½ cup mint, coarsely chopped

1 cup shredded cabbage

1 medium carrot, julienned

4 ounces dry rice noodles or bean thread, cooked, drained and cooled under running water, reserve the hot water for the spring roll wrappers

1. Sauce: Combine the lime juice, tamari, sugar and salt. Mix well. Set aside. 

2. Heat the oil in a medium skillet over medium heat. Add the seitan and cook until golden, about 4 minutes. If using mushrooms, cook until the mushrooms are golden, about 8 minutes. You might need to cook the mushrooms in batches to avoid steaming them. Add the onion and cashews and cook until the cashews are golden, about 2 minutes. Add half of the sauce and cook until it evaporates, about 30 seconds. Set aside. 

3. Dip a spring roll wrapper into the hot water reserved from the pasta and soak for 5 to 10 seconds, depending on how hot the water is. Soak only until the wrapper is pliable. It will soften once you add the other moist ingredients. To the lower half of the wrapper, add herbs, the filling, cabbage, carrot and noodles. Roll up like a burrito: from the back roll to halfway and then fold in the sides. Finally roll it all the way up.  Serve with the rest of the sauce or store, covered, for later enjoyment. 

© 2017 Copyright Zsu Dever. All rights reserved.

"veganize it! + giveaway

I'm back for the third week in a row, and with another cookbook review. It seems that more than flowers are sprouting up for spring.

This new book is from Robin Robertson - another in the "win" pile! This is called Veganize It! Easy DIY Recipes for a Plant-Based Kitchen (AMAZON, B&N).

As always, Robin is very thorough and imparts tons of information in this newest volume. As the title indicates, this book turns non-vegan ingredients and recipes into delicious vegan ones! Robin starts with a pantry list then moves into ingredients to know and also shares a few basic tips and tricks. Then come the recipes!

The chapters range from DIY Dairy-Free and Egg-Free, Too, and Plant-Based Meats to Vegan Charcuterie and Instead of Seafood, to list a few.

I decided to test the book thoroughly and make as many of the ingredients at home as was called for in the recipes - because although Robin gives you basic recipes to veganize, she also assembles those recipes into a dish.

For my first main recipe I chose to make Cheesy Sausage Biscuits because I figured it would make a wonderful breakfast dish with some tofu scramble. This recipe includes DIY ingredients such as vegan butter, Maple Breakfast Sausage, nondairy milk and vegan sour cream. Although all of these recipes are in the book you can certainly use store-bought ingredients when you like. I decided to make the sour cream and the sausage:

The sausage was easy and quick to make and it was as promised: delicious.

The sour cream was just as easy to prepare and just as tasty. I used the remaining sour cream to make a salsa-ranch dressing. Yum!

When you add all these ingredients together, it makes this cheesy, sausage-y, fluffy and buttery biscuit. We all really enjoyed these! In fact, the biggest problem was that I didn't make enough!

The next main recipe I wanted to make was Cheesy Steak-Out Sandwiches. This recipe needs Vegan Worcestershire Sauce, Cheddary Sauce and either portobellos or seitan. I chose to make Baked Seitan Roast because I have a mushroom hater in the family.

I am a seitan lover and this simple roast was wonderful, especially in this sandwich.  I also made the Cheddary Sauce, which was equally amazing and brought this sandwich up another level.

Wrap all these scrumptious ingredients into a freshly baked roll and you have this perfect sandwich! If you are wondering if mushrooms would do this justice, I can assure you that it would!

This book is definitely an asset to your collection - or the beginning of your collection of cookbooks! It is unique and varied enough that the book is worth its price in gold. It has recipes such as scrapple, hot dogs, wellington, ribs, omelets, feta, butter, jerky, pepperoni, sea scallops, fish-free fillets, oyster sauce, kimchi, pasta, ganache, and the list goes on!

Robin has offered to share a recipe with you and since I focused so much on seitan for my review, I wanted to show you some more range and am sharing Robin's Clam Free Chowder.

After the recipe, be sure to enter the contest to win Veganize It! from Robin and her publisher. It's easy to enter - leave a comment (and be sure I can contact you, should you win!) Contest is open to US residents only and will conclude April 3, 2017. Good luck!

Photo by William and Susan Brinson.

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

CLAM-FREE CHOWDER

Oyster mushrooms star in this vegan interpretation of New England clam chowder made with diced potatoes, onion, and celery with a creamy, cashew-based broth. If oyster mushrooms are unavailable, substitute white button mushrooms, chanterelles, or a combination of both.

SERVES 4

2 tablespoons vegan butter
8 ounces oyster mushrooms, chopped
1 yellow onion, chopped
1 celery rib, minced
1 garlic clove, minced
2 cups peeled and diced potatoes
2 bay leaves
1 teaspoon dulse or nori flakes
½ teaspoon dried thyme
½ teaspoon Old Bay seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups vegetable broth
¼ teaspoon liquid smoke
½ cup raw cashews, soaked in hot water for 1 hour, then drained
2 cups unsweetened almond milk
1 tablespoon minced fresh parsley

1 Heat 1 tablespoon of the butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot with a slotted spoon. Add the remaining 1 tablespoon butter to the same pot over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes, or until softened. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay, salt, pepper, and vegetable broth. Bring to a boil and then decrease the heat to low and cook for 30 minutes, or until the potatoes are just tender. Remove the bay leaves and stir in the liquid smoke.

2 While the soup is simmering, blend the cashews and 1 cup of the almond milk in a high-speed blender until smooth. When the vegetables are tender, stir in the cashew mixture and the remaining 1 cup almond milk. Stir in the reserved mushrooms and heat the soup for a minute or two until hot. Taste and adjust the seasonings, if needed. Serve hot, garnished with the parsley.

char siu pizza

Meal 4 of the Prep Ahead, Week 3 menu was a unique pizza: Char Siu Pizza.

The pizza dough is homemade, but can certainly be store-bought. My Fridge Dough is made using aquafaba and is wonderfully crisp and tender. I have a video on making the dough, which is incredibly versatile and is ready when needed: HERE.

The toppings are what make this pizza unique. Char Siu is Cantonese barbecue that is a little sweet and a little tangy. My Char Siu is made using hoisin sauce, tomato paste, ginger and Chinese 5-spice.

Cannellini beans, shiitake mushrooms and bell peppers are quick marinated and the pizza is topped with steamed chard and shredded vegan cheese.

We loved this pizza! It is just unique enough to put some pizzazz into pizza night.

Char Siu Pizza

Makes two (12-inch) pizzas 

Refrigerator Dough

Marinade:

1/3 cup hoisin sauce

2 tablespoons vinegar

1 tablespoon sweetener

1 tablespoon tahini

2 garlic cloves, minced 

1 teaspoon Chinese 5-spice

1/2 pound mushrooms, sliced

1 bell pepper, sliced

1 (15-ounce) can cannellini beans (2 cups cooked beans)

Sauce:

3 tablespoons hoisin sauce

3 tablespoons tomato paste

1 teaspoon tahini

1-inch knob ginger, grated

1 bunch chard

1 cup shredded vegan cheese

1. Remove the dough from the fridge to warm while the oven preheats. Preheat oven to 450-degrees F. Divide the dough into 2 pieces. Place a piece on a parchment paper and push it out into a circle; the size depends on whether you like thin crust or thick crust. 

2. Marinade: Combine the hoisin, vinegar, sweetener, tahini, garlic and 5-spice in a large bowl. Mix well. Add the sliced mushrooms, bell pepper strips and beans. Mix gently and set aside.

3. Sauce: Combine the hoisin sauce, tomato paste, tahini and ginger in a small bowl. Mix well and set aside.

4. Steam the chard until tender. Cool enough to handle and squeeze out the liquid. Chop the chard and set aside.

5. Spread 1/2 of the pizza sauce on one of the pizza doughs. Add 1/2 cup of cheese on the pizza and 1/2 of the vegetables and beans. Bake for 6 minutes. Remove the paper and continue to bake until crisp about 8 to 10 more minutes.  Add 1/2 the chard. Repeat with the other portion of dough and toppings. Serve.

© 2016 Copyright Zsu Dever. All rights reserved.