september wrap up

No doubt about it, Fall is here. Well, according to the calendar, anyway; in San Diego it is hot as dirt - hitting into the 100-degree by the beach. I don't think it got that hot the whole of summer, but sure enough, as soon as Autumn hits... as my friend Susan would say, quit the whining already! She's probably just grumpy because she has a whole mess of snow to look forward to in Idaho.

It is the last day of September! I know, already. And it is time to see what mischief I was up to all this month. As you may know, my new cookbook, Aquafaba [Amazon, B&N, Book Depository], will be releasing in a few short days and I've been busy making videos detailing some aquafaba recipes.

If you haven't seen my videos, yet, head over to my YouTube channel.

This month was mainly about getting in the mood for fall and getting ready for Halloween. I offered you treats for both kids and adults, using aquafaba as an amazing ingredient. Chocolate sugar cookies turned into skeletons and caramel apples flipped into cupcakes - why not?

That doesn't mean that healthy food was off the table. Far from it! I even made a few Pantry+ recipes and made sure that whole foods plant-based recipes were also featured.

1. Bean Boulangerie started off the month. It is French potato gratin that is baked until the potatoes melt in your mouth and the top develops a crispy, golden brown crust. Serve it with a salad and dinner is complete. This is a Pantry+ recipe, using only 5 pantry and 6 fresh ingredients, including the salad.

2. Pumpkin Waffles with Cider-Maple Syrup was my first recipe using aquafaba that isn't in my new cookbook. It is a holiday original, complete with a video. Aquafaba makes this extra crisp and fluffy.

3. Caesar Kale Chips are made with a wet marinade and they still come out crispy and crunchy. This is a perfect take on the standard kale chips. So, so good!

4. Katsu Banh Mi was an instant hit in the house! I had just procured my air-fryer (a refurbished model that I snagged for half the price from Seattle Coffee Gear company [of all places] - thank you in2insight and Becky Striepe!) and was able to make this crusted tofu without oil-frying it. And that was just the beginning of the good news with this sandwich.

5. Refrigerator Dough is a must make and have in the fridge at all times. Because it last for up to 7 days, can be frozen and makes a ton of different breads, there is all the reason in the world to have this convenient dough prepped and waiting.

6. Green Pea Toast with Cayenne Caramelized Onion. Because green peas are readily available in the freezer section all winter long, these toasts are a wonderful way to beat the winter blues and bring some sunshine into the short days of the season. This is a whole foods plant-based recipe, if you opt for whole grain bread.

7. Late Summer Burger Salad reminded us that the summer veggies are about to go bust until next year. Round up those last stray summer veggies and whip up a batch of these delicious mini burgers. The salad is a bonus. This is a Pantry+ recipe that is also whole foods plant-based, if the burgers are baked.

8. Caramel Apple Cupcakes is an aquafaba recipe (with a video tutorial on the making of caramel) and they are rich and moist and screaming of apples and fall. Must make for your holiday table or an afternoon treat before the apples are gone again.

9. The Southern Hot Mess was my take on a Diners, Drive-ins and Dives featured recipe. Out with the cruelty and in with the chickpeas and compassion. These really look a mess, but it is a truly delicious mess. This is a Pantry+ recipe, too!

10. Bulgogi Spring Rolls were a definite favorite! I love spring rolls because they are easy to make (once you get the hang of it) and easy to transport. Great for lunchboxes, but what was truly great about these rolls is that they are very different from your ordinary spring rolls. These are also whole foods plant-based approved, if you use whole grain wrappers and noodles. (Yes, the brown rice wrappers are a reality!)

11. Chocolate Sugar Cookies is an aquafaba recipe. These adorable cookies are a great way to celebrate Halloween. Use cookie cutters to shape them and icing to draw on skeletons. Cute enough to eat.

12. Roasted Garlic Pizza was definitely a favorite and I was crushing on garlic big time. Check out #minimofo for more info on the "crushing" part. This pizza features garlic everywhere! In the tomato sauce, in the toppings and in the cheesy-sauce.

I had a really delicious month of food! I hope you will get to try some of these and maybe find a new favorite. Until next month!

roasted garlic chickpea pizza

Last week I shared with you my Refrigerator Dough recipe. This week I'm using it to make a garlic-lover's pizza. I am a garlic lover and often times I hold back when writing recipes, but this one is full-on garlic and I make no excuses or apologize. #sorrynotsorry

Let me start by saying that if you haven't made this dough and have it handy in the fridge, you are missing out on easy meal times. The dough can be made into flatbreads, rolls, focaccia, pizza and even frybread. Check it out HERE (video) or HERE (printable) and whip up a batch; it lasts for up to 7 days!

This pizza boasts whole roasted garlic, a garlic sauce and garlic sauteed chickpeas and artichokes. It also has sun-dried tomatoes, kalamata olives and arugula, to round things out.

I roasted the garlic in the air-fryer and it was ready in about 8 minutes! And without any oil! I was thrilled.

The garlic sauce is a quick cashew-based aioli that is blended with some of the roasted garlic, before the remaining garlic gets thrown onto the pizza.

Like I've said before, the dough is ready when you need it and it is very easy to roll. If it is giving you any problems, just let it warm up for 15 minutes, while the oven is preheating.

A well-dressed pizza is always a welcome sight!

Bake it until it is golden brown and crisp. Top with arugula and more ailoli and you are all ready to enjoy a classy pizza night.

Roasted Garlic Chickpea Pizza 
Serves 4

Garlic Aioli Sauce:
1/3 cup raw cashew pieces
2/3 cup non-dairy unsweetened, plain milk (plus more as needed)
2 teaspoons nutritional yeast
2 teaspoons fresh lemon juice
1/4 teaspoon vegan lactic acid (optional)
4 cloves roasted garlic**
Sea salt and black pepper, to taste

Chickpea Topping:
2 tablespoons olive oil
2 cups cooked chickpeas
1 (15-ounce) can artichoke hearts, drained
8 garlic cloves, sliced 

Pizza:
1/2 cup pizza sauce
1 pound Fridge Dough or other pizza dough
Vegan shredded cheese (optional)
Roasted garlic**
4 soft or oil-packed sun-dried tomatoes, finely chopped
12 kalamata olives, chopped
1/2 cup arugula

1. Sauce: Preheat the oven to 475-degrees F. Use a pizza stone if you have one. Remove the dough from the fridge to warm. Combine the cashews, milk and nutritional yeast in a small saucepan. Bring to boil, reduce to simmer and cook for 5 minutes.  Transfer to a small blender and add the lemon juice, lactic acid (if using), garlic and salt and pepper. Blend until very smooth, adding a few tablespoons of milk as needed. Taste and adjust seasoning and set aside.
2. Chickpea: Heat the oil in a large skillet over medium heat. Add the chickpeas, artichokes and garlic. Cook until golden brown, about 8 minutes, but do not burn the garlic; stir often. Season with salt and black pepper. Set aside.
3. Pizza:  Combine the pizza sauce with 2 tablespoons of the garlic aioli. Divide the dough into 4 (or 2). Roll or spread the dough on a parchment paper, out to about 1/4-inch thick. Spread a thin layer of tomato-aioli sauce. Add cheese, if using. Top with the chickpeas, sun-tomatoes and olives. Bake for 6 minutes on a baking sheet or pizza stone. Remove the paper from under the pizza, using tongs or a spatula if needed. Continue to bake until golden brown, about 7 to 9 more minutes. 
4. To serve, cut into slices, top with arugula leaves and more sauce. 

** Roasted Garlic. Divide a garlic head into the cloves; do not peel. Air-fry for about 8 to 14 minutes at 330-degrees F. Check the garlic after 8 minutes; if it is soft it is ready. Do not burn. Alternatively, pan-fry the garlic with the paper on. Use a dry cast iron skillet and cook until soft, about 6 to 8 minutes, stirring often to avoid burning. Peel the garlic when cool. 


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