Saj, and a Change of Direction

Hello All!

This will be my last post on this blog.  I’m going to merge this blog into my other, Renaissance Woman.  Why?  Several reasons.

Reason One: I may be a little OCD.  I started two blogs to keep my interests separate but, since the whole point of Renaissance Woman was I did NOT have to have a theme, I don’t see why I can’t do vegan posts on that blog.

Reason Two: I’ve talked a little about my car accident and its aftereffects on Renaissance Woman.  As I went vegan to try to regain heath, strength, and energy, merging the blogs will allow me to tie my diet to living as a disabled person.  I had no intention of doing this, much less talking about being disabled, when I started Vegan Wayfarer but I feel more comfortable doing so now.

Reason Three:  As work on my manuscript ramps up, I have less time to devote to two blogs.  I’m a sporadic poster anyway so might as well post to one blog as I am seized by inspiration.

Reason Four:  I’m seeking to simplify my life.  Donating stuff I don’t need, dialing back my book buying (though I feel a bit like Mel Gibson’s character from Conspiracy Theory-I get shaky if a few weeks have passed and I haven’t bought a book.  Any book, not just Catcher in the Rye.)  One blog will be much easier to manage.  I might even become a regular in my posts.

So, four reasons really-I don’t know if that counts as several.  Fair Warning: Renaissance Woman is theme-less.  I post about history, thoughts about writing, random things that catch my fancy, my poetry, and now vegan recipes and awesome restaurants.  I do hope all of you will consider following me at my other site: my undying gratitude goes to all of you who already do.

And now, read on about Saj Mediterranean Grill!

A few weeks ago, I filled in for my work counterpart.  This resulted in a looooonnnnng day and, by lunchtime, I was ready for a break.  Away from the building and my desk, somewhere that served good food.  Saj Mediterranean Grill is a fairly new arrival to the neighborhood.  It’s a toss up as to whether Mediterranean or Mexican food is my favorite (hummus or tacos?!) so I was looking forward to trying Saj out: when the opportunity came, I jumped at it.

The first thing I noticed is, Saj is busy.  The line stretched almost to the door.  A good sign when considering the quality of the food, not such a good sign when I’m on a clock and have an hour for lunch, including drive time.  I took deep breaths and maintained my equilibrium.  I’d take my food back with me if necessary.  I spent my line time perusing the menu, reading about the meaning of “Saj”, and wondering if the garlic aioli could possibly be dairy free.  The menu offers a wide array of if-not-vegan-easily-made-so options including wraps, salad, and pizzas.  A sign on the wall told me “Saj” is the flatbread baked on a domed or flat griddle called a Saj, and the garlic aioli is made with mayo.

There is a handy chart at the register that lists the sauces and their ingredients.  As neither the garlic aioli nor the tahini were dairy free, I decided on zaatar sauce.  I’d also spent my time in the line watching food go in and out of the large oven, placed so you can watch everything that happens with your food.  Saj’s website doesn’t lie: their ingredients are fresh.  By the time I’d reached the register, I’d decided on a wrap made with the wheat saj (flat bread) and, once I’d decided on a sauce, filled my wrap with spicy hummus, basmati rice, falafel, kalamata olives (one of my favorite things), and sauteed peppers and onions.

When my wrap arrived, the flatbread reminded me a bit of a crepe.  A little thicker but it did resemble a pancake rather than what I usually expected from flatbreads like pita or naan.  It was a bit sweet as well, though that was a good contrast to the salty ingredients I’d chosen.

My wrap wasn’t too salty, although I love salt so perhaps any future orders should contain more fresh vegetables.  I liked it though.  The briny tang of the kalamata olives did overwhelm the other flavors but please don’t consider that a complaint:  I appreciate that the staff didn’t skimp on the olives.  There was something pickled as a garnishment: the menu has pickled turnips as an option but the peppery bite-reminiscent of horseradish-made me wonder if the garnish wasn’t pickled daikon. The staff was busy so I didn’t ask but cleaned my plate of everything, wrap and garnish.  There were no leftovers to take back to work with me and I left the restaurant with ten minutes to spare.  Since my drive back was five, I made it back to work in plenty of time!

I purchased a beverage.  I usually don’t when I eat out as most commercial beverages contain too much sugar.  I did for this visit, as a special treat, and was glad I had done so.  I decided on an orange pomegranate San Pelligrino and the sweet/tart carbonation cut through the oil and salt of my meal.  I could have shared with a friend: there was too much sugar for me to finish the beverage but I was glad to have it while eating.  My entire meal came together to satisfy every section of my tastebuds and I’m looking forward to eating at Saj Mediterranean Grill again soon.

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Not a healthy beverage choice but it was tasty

 

A Bean By Any Other Color…

I’ve tried many new food items since becoming vegan: things I never thought I would eat much less like.  Things like pressed fermented tofu and seed cake, though seven-grain tempeh sounds more appetizing; and then there are all the beans.  My pre-vegan repertoire consisted of black beans, kidney beans, navy beans, and the occasional lentil.  My post-vegan pantry has expanded to include all of those plus cranberry beans, anasazi beans, black, green, red, and black lentils, yellow and green split peas, Christmas lima beans, and so many more.  Some of the tastiest and most versatile beans I use are garbanzo beans, aka chickpeas.  They make excellent crispy snacks if marinated and oven-baked, star in chickenless salad, chickpea and noodle soup, and not-tuna salad.

My enthusiasm for new and interesting beans may have gone too far.  I was at an Asian market (since become a diner so I need a new source for black salt) and was going nuts at the prices of bulk lentils, spices, black salt, and green garbanzo beans.  The friend I was shopping with said, “um…green garbanzo beans?”  “Yep”, I replied; “aren’t they cool?”  My friend looked like ‘cool’ wasn’t the first word that occurred to her but she made no other protest and a bag of green garbanzo beans accompanied me home.

As summer takes over in Colorado I eat more salads and, at long last, the time came for me to soak and cook the green garbanzo beans in order to make not-tuna salad.  I admit, a lessons I’ve learned from previous cooking experience sprang to mind as I prepared the beans. Lesson one: soup mixes comprised of multiple beans and/or grains look pretty until they’re cooked.  Then, black beans or black rice color EVERYTHING else in the mix and the entire lot turns brown.  What would cooked green beans look like?  However, I’d purchased the beans and was committed.  How bad could it be?

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Well…cooked and mashed green garbanzo beans are no longer green.  “Unappetizing” and other, stronger, words came to mind but I’m anything if not wasteful.  I mashed my beans, stirred in Just Mayo, mustard, chopped green olives, chopped celery, and 1/4 a sheet of nori, snipped into teeny pieces.  I was going to eat it no matter how it looked.

While the salad looked nasty; once I spooned it over a bed of red leaf lettuce and covered it with sliced Easter egg radishes, appearance was no longer an issue.

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Taste was no issue at all.  There is no substitute for soaking and cooking my own beans.  Taste, texture, cost…there is no comparison, although I admit I use canned beans because they’re convenient.  The beans in my salad were smooth and creamy, which bore no resemblance to actual tuna salad but, this far into my vegan diet; that isn’t a bad thing.  The salad is filling, tasty, and easy to eat at my desk at work.  And, the green garbanzo beans?  I think that all future recipes will keep them whole rather than mashed.

 

A Frond For Me, A Frond For You

I go to the grocery store with the best of intentions.  I am enticed by the vivid colors of fresh, organic produce and always have a plan for what I buy.  More often than not, those plans go by the wayside as I get busy with my job and working on my manuscript.  Since I can’t bear the thought of all that lovely produce going to waste, my intricate plans become soup.

I like making soup.  I rarely need a recipe for it and I can have dinner done in the time it takes vegetables to cook: often a half hour or less.  My soups all start the same: sweat chopped onion in a stock pot, add garlic, add water or vegetable stock, add washed grains if I’m using them, add vegetables after grain has cooked, add canned or pre-cooked beans, heat through, eat.  Tasty and simple.  My last soup was created because I’d purchased some beautiful collard greens intending to make a lemon-chopped greens salad, didn’t get to it, and needed to use them up.  Why soup?  Well…

…I’m not that familiar with how to cook collard greens.  I tried the Sicilian Collard Greens from Alicia Silverstone’s The Kind Diet when I first became vegan but overcooked the greens.  The memory of the horrid bitter mass they became is still with me and I haven’t tried that recipe again.  My sister likes collard greens but, as she cooks hers with bacon fat, that recipe isn’t an option for me.  I perused my cookbooks and thought that a recipe for collard greens, wild rice, and black-eyed pea soup from Robin Robertson’s 1000 Vegan Recipes sounded good.  I had to adapt it as I had rice and greens and very little of the other ingredients but that’s what I love about making soups: you don’t need to follow a recipe.  Throw everything in a pot and it’s very difficult to go wrong.  I made notes of replacements I could make with what I had on hand and read my new recipe out to my family.  They entered it into their Weight Watcher’s App and, finding the total point value satisfactory, dinner was planned.

Robin Robertson’s cookbook was one of the first I purchased when making the switch to a vegan lifestyle.  I figured I’d have all I needed with 1,000 recipes and have found this cookbook to be eminently useful.  The best tip is to either steam or simmer tempeh for 30 minutes before using it in a recipe as doing so takes out that bitter aftertaste.  I also appreciate these recipes are more of a guideline.  I’ve made some recipes while adhering to every jot and tittle but some don’t include enough herbs and spices for my liking.  I thought as much with this soup recipe and added a few of my favorites.  Most spices are free on my family’s diet plan so I can indulge my inner mad kitchen scientist.

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My version of the soup was excellent.  The entire kitchen was filled with mouth-watering scents as the soup cooked and I adjusted the original recipe so everything was cooked in one pot.  This is a great idea if all the soup is going to be consumed in one sitting, not so much if you’re planning on leftovers.  I’ve found that greens left in soup overnight take on an unappetizing smell.  This happened to my delicious soup and I was reminded that I’d made this observation once already.  Hopefully, now that I’ve twice been left with no leftovers (something that annoys me), I’ll remember to cook only the amount of greens that can be consumed in one sitting.  If my greens are in such bad shape they won’t last while I heat leftovers, the freezer is always a viable option.

Nasty leftover greens aside, I can’t say enough good things about this soup.  It satisfies both senses of taste and smell, is soothing to the tummy, and-when paired with a slice of molasses cornbread-makes for a filling meal.  The cornbread is made from one of my mother’s recipes and I’m sharing it with her permission.  Since my recipe breaks enough from Ms. Robertson’s; I’m sharing it as well.  Two recipes in one post!

Side note: my mother uses Wholesome! brand organic stevia in her recipe.  If stevia isn’t your thing, feel free to substitute another sweetener.

Collard, Wild Rice, and Bean soup with Molasses Corn Bread.

The cornbread takes 40 to 45 minutes to cook so make it first.  You will need:

1 Cup yellow cornmeal

1 Cup whole wheat flour

1 tsp sea salt

1 1/2 tsp baking powder

1/2 Cup unsweetened apple sauce

3 tsp or 6 packets Stevia leaf herbal extract

1 cup unsweetened plant based milk (we use almond/coconut)

1/4 cup molasses

2 cups frozen organic corn kernels

1 TBSP ground flax seed meal

2 TBSP water

  1.  Pre-heat oven to 375 degrees.  Lightly oil a cast iron skillet and set aside.  Mix the flax meal with the water and set aside.  Rinse the corn and let drain.
  2. In a medium bowl, combine cornmeal, flour, salt, and baking powder.  Mix well and set aside.
  3. In a second bowl, mix applesauce, sugar, plant milk, molasses, and the flax egg.  Mix well and stir into dry ingredients.  Stir in the corn and pour the batter into the skillet.
  4. Bake cornbread until the top turns golden and a toothpick inserted into the center comes out clean; 40 to 45 minutes.
  5. Slice into 12 slices and serve plain or with desired topping.

 

Collard, Wild Rice, and Bean Soup.  You will need:

1 Bunch Collard Greens, stemmed and chopped

1 Medium onion, chopped

2 Cloves garlic, minced

2 14 oz Cans Organic Tri-Bean Blend beans rinsed and drained or 3 Cups mixed cooked beans, drained

6 Cups vegetable broth

1/2 cup Wild Rice Blend (I like Lundgren’s), rinsed

2 tsp cumin

2 tsp coriander

1 tsp thyme

1 pinch of red pepper flakes

A kitchen timer!

  1.  Place the chopped onion in a stock pot over medium low heat and let cook 5 minutes.  Add minced garlic and let cook until onions are translucent, about 2 minutes more.  Add a small bit of vegetable broth if onions and garlic begin to stick.
  2. Add the vegetable broth, cumin, coriander, thyme, red pepper flakes, and wild rice.  Cook 15 minutes.
  3. Add the chopped collard greens and cook another 15 minutes.  Add the cooked beans and heat through, 5 to 10 minutes.
  4. Enjoy!  Can serve 8 people if the portions stay around 1 cup.

Note: Only chop all the greens and add them to the soup of all of the soup is going to be consumed in one sitting.  If not, chop the equivalent of one large frond per person and cook in a separate pot of boiling, salted water until collards are tender.  This takes about 20 minutes.  Drain the collards and divide them among the bowls when the soup is complete.  Stir and enjoy.

 

 

 

 

 

Burger Free at a Burger Joint

I checked my archives and couldn’t find when/if I’d ever posted about Red Robin.  It’s not a place I eat at a great deal but I remember it was one of the first eateries I visited soon after making the switch to veganism.  I remember researching what options were vegan and I remember utilizing a build-your-own burger option.  I checked Red Robin’s website and couldn’t find it but I did choose what I wanted veggie burger, bun, and condiment-wise, printed it, and handed it to the waitress.  If I remember correctly, Red Robin’s veggie burger isn’t bad.

I re-visited Red Robin last week.  It was a gorgeous day and my step-father had a gift card so, after a walk at the reservoir, off we went.  I was already primed for a veggie burger and fries when I noticed a new option in the appetizer section of Red Robin’s menu.  My local Red Robin was offering guacamole, salsa, and tortilla chips.  Burger forgotten, I placed my order.

There are not words to express how much I enjoy guacamole.  When paired with salsa and crispy, salty, tortilla chips?  I’m willing to walk the reservoir a second time, if necessary.  It probably was necessary because the waitress told me the guacamole was bottomless.  Yep, she said bottomless and I did find it necessary to eat a second helping.  In order to feel good about my level of protein, I ordered a side dish of the southwestern black beans to accompany my guacamole goodness and tucked in.

This was delicious.  There wasn’t room in either dish to mix the guacamole, salsa, and beans together so I’d take a bite of one and then the other.  I had plenty of chips: one order covered two helpings of the guac and one of the beans.

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Guacamole is, perhaps, difficult to get wrong, but Red Robin doesn’t miss the mark.  It wasn’t too salty and neither were the tortilla chips which meant the entire meal didn’t overwhelm.  The salsa and guacamole come in the same ramekin topped with jalapeno slices which aren’t too hot.  I would have said they could have used a touch more heat but my family was chortling at me as I began to turn red so, apparently, the meal was spicy enough.  I enjoyed it and it’s nice having a non-burger option at what is definitely a burger joint.

I can’t find the guacamole, salsa, and chips on Red Robin’s online menu so this option might be location specific.  Going to Red Robin?  I found this handy guide online.

Free Food at Fire Bowl

My blogging is finally paying off.  I was recently awarded a free entrée at Fire Bowl Cafe.  Of course, anyone following Fire Bowl Cafe’s Twitter or Facebook accounts were entitled to the same free entrée but, hey, free is free and a girl can dream.

Fire Bowl was promoting its new Lemongrass Green Bean Stir Fry entrée and all I had to do to claim mine was show the Direct Message I received via Twitter to my location’s manager.  Well, I don’t have a smart phone so figuring out how to show the message was a bit difficult.  I finally printed the photo but couldn’t figure out how to get the verbiage so took my black and white photo (I printed it at work) to the restaurant in hopes that mentioning it did indeed come from my Twitter account would be enough.  If not, I’m partial to the Thai Red Curry so the trip wasn’t going to be a total loss.  Fortunately, the manager knew what promotion I was talking about and I got my free entrée.  I may still upgrade my obsolete tech but the need is not yet pressing.

I ordered my stir fry with the fried tofu and added an order of the Soft Thai Summer Rolls because they’re delicious and you can have extra peanut dipping sauce of you ask.  Then, lunch and dinner in hand, (I get enough food for two meals) I headed home.  I was ravenous by the time I walked through my front door so divided my meal neatly in half and tucked in.

And now, to answer Fire Bowl Cafe’s question.  Did I like it?  Answer, yes.  I don’t know if it will take the place of the red curry but I did like it.  I knew I was going to when I popped the lid off the to-go container and inhaled.

The flavors blended well.  I sometimes find meals made with lemongrass a bit bitter but not this entrée: no one flavor overpowered another.  The dish was also perfect spicy, for me anyway.  I like hot food but not when the spice makes it impossible to taste anything else, or too painful to eat at all.  The level of spice in this dish added a pleasant tingle to the tongue while still allowing me to taste the sauce.

The green beans were a bit odd at first.  I tend to cook mine softer at home and these reminded me of asparagus in texture not taste.  After a few bites, I found I liked the crunch in what was otherwise a soft meal: tofu and rice.  Would I eat it again?  Well yes but, again, if I’m heading out there and paying for a meal, I prefer the red curry.  Would I recommend it?  Absolutely.  As a vegan, I wouldn’t eat it with the chicken or beef so can’t contrast those for you but try the tofu: the manager said the dish was the best with the tofu and I found no reason to disagree.

Not only was my entrée free but the to-go container came in handy.  The box for my old colored pencils was beginning to disintegrate and I couldn’t find anything at home to re-purpose.  After a good scrub, the to-go container for my Lemongrass Green Bean Stir Fry was perfect.  Thanks, Fire Bowl Cafe!

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The thoroughly cleaned to-go container is handy for my colored pencils.

 

 

 

 

 

Don’t Forget To Smoke Your Weed

I follow blogger Shared Skillet and find her recipes useful as I too am living in a “mixed” family in that I am the sole vegan amidst omnivores who don’t mind eating strictly vegan meals a surprising amount of the time but who are not interested in giving up meat, eggs, and cheese.  In January, a recipe for Smoked Spinach and Artichoke dip was posted on Shared Skillet’s blog and I read the recipe as just that: smoked spinach and artichoke dip.

How does one smoke spinach? I wondered.  Does the spinach get crispy like when making kale chips?  Wouldn’t that be a weird texture?  Would the spinach stay crispy once the other ingredients were added?  Didn’t I read somewhere that spinach is referred to as ditch weed?  Ha Ha.  Smoked weed.  Especially apropos as I live in Colorado.  And that, my friends, is how a blog post title is born.

In answer to my most pressing question, no; spinach is not synonymous with ditch weed.  According to Wikipedia, wild spinach is wild spinach and feral cannabis is ditch weed.  In answer to all my other questions, I found it helpful to actually read the recipe.  It isn’t the spinach that’s smoked: “smoked” refers to the type of cashew cheese used.

I recently found myself with artichokes I needed to use and remembered the recipe.  I had enough ingredients on hand that, while I didn’t exactly follow the recipe, I didn’t make any weird substitutions.  The only big substitution I made was Heidi Ho brand smoked chia cheese for the Miyoko’s Kitchen  High Sierra Rustic Alpine cheese because Heidi Ho was on sale and Miyoko’s Kitchen wasn’t.  I used a package of frozen spinach instead of fresh and my artichokes were jarred rather than canned.  No worries: I borrowed my parents’ food scale and weighed out 14 oz of artichokes.

The recipe calls for olive oil and I don’t use oil to cook so I wasn’t vigorous when squeezing the water out of the defrosted spinach in hopes it wouldn’t stick when cooking.  The little bit of water and medium low heat was all I needed.

I wish I could say leaving out the olive oil makes this dip a healthy treat but it doesn’t.  A cup of vegan mayo and the entire package of chia cheese made this dip as rich and creamy as any I ever ordered as an appetizer in my pre-vegan days.  I admit that, while it was cooking, I wondered if it was something I was going to be interested in eating…

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Hmmm…doesn’t look very delicieux

…but then the smells hit me and I started salivating.  When all the ingredients had heated through I could hardly wait to spoon some into a dish and set to.  The recipe suggests eating the dip with crusty bread which I would have done if I hadn’t eaten the bread I had with spaghetti earlier in the week.  I did have some Tres Madres purple corn chips-non GMO thank you very much-which I figured would do just as well.

I was not disappointed.  The dip is rich, creamy, and I could taste both the sweet and smoky flavor of the paprika.  My version might be a bit too smoky with the cheese I used as well as including a full cup of nutritional yeast.  I probably could have used a bit less nutritional yeast as the smoked flavor of this dip did hit me in the back of the throat.  I don’t mind strong flavors though and now my only question is; how am I going to avoid eating the entire pan by myself?

I Had A Craving…

I’ve had some strange cravings since becoming vegan.  Strange for me, anyway.  I never thought I’d have a taste for tofu or seitan.  Such cravings have happened but, more often than not, I want Asian food.  Recently, I wanted spring rolls but not the crispy ones; the big ones with noodles and veggies shoved inside rice paper and served with peanut sauce.  I can make a tasty peanut sauce but I haven’t yet perfected the art of wrapping those rolls.  Instead of attempting to make them myself, I took to the internet and began searching for a restaurant in my area that served them.

I found several restaurants that served them but none I could order.  I found rolls that contained shrimp, some that contained chicken, some that contained both shrimp and chicken.  The only vegetarian ones I found were at a Thai place I frequent but even those contained eggs.  The only place I found that served meat and egg free soft Thai rolls was Fire Bowl Cafe.  Fire Bowl isn’t a place that convenient for me to get to but, I had a craving, and I made the time.  I made a meal of it and created my own bowl with brown rice, vegetables, tofu, and Thai Red Curry sauce.  My cost came in at just over ten dollars and I received enough food to make two meals.

Meal
Tofu Bowl with Thai Red Curry Sauce

The rolls were everything I wanted-I got extra peanut dipping sauce-but the basil in them was pungent.

Rolls with Sauce
Fire Bowl Cafe’s Thai Rolls with Peanut Sauce

I’ve got to pick up rice papers from my local grocery and learn to make the rolls myself.  Until then, I did find that Vitamin Cottage sells the same soft Thai rolls; completely vegan.  They come with plum sauce instead of peanut sauce but I’m not opposed to trying them.  They’ll do in a pinch until I master the recipe for Vietnamese Salad Wraps I found in my Great Gluten-Free Vegan Eats From Around the World cookbook by Allyson Kramer.  That, and master the rolling of the rice papers.

 

Pizza Perfect

I’ve been spending a few months focused on my manuscript and haven’t been going out or experimenting with food.  My dinners have been tried and true meals I through together without need of a recipe: usually a bean and veggie soup served with a grain.  They’re easy to make, don’t require much planning, and my entire family likes them.  I can focus on my writing rather than spending a great deal of time planning dinner.  But then, the time comes when I’m ready to take a break from my manuscript and look forward to trying something new.

Last weekend, that something new was a chicken artichoke pizza.  Or chik’n, as there was no bird involved.  I had a package of Beyond Meat‘s Lightly Seasoned Strips and a jar of artichoke hearts.  I also had an Archer Farms brand thin pizza crust (no dairy or eggs!), a block of Daiya‘s Jalapeno Havarti, and half a bag of Daiya’s Cheddar Shreds.  I like making my own pizza because ordering a veganized pizza from a vendor costs me over ten dollars and a ready-made vegan pizza from the supermarket’s freezer section costs about as much.  Plus, if I make my own, I can have as many toppings as I like.

Most of my pizzas have olives on them as I am an olive addict.  Green, black, kalamata…you name ’em I love ’em.  This time, I decided to leave them off.  I only had green and black and I didn’t feel the flavor of black olives would compliment my pizza.  The pizza was going to be tart enough with the artichokes and I decided to leave the green off as well.  I gathered my ingredients, checked my instructions on the crust, and was ready to go.

The crust didn’t require pre-baking so got my oven ready, layered on my toppings, and slid my pie into the oven.  15 minutes later, I had a pizza that smelled delicious, the crust lightly browned on the edges.  The middle was a bit soggy but another five minutes did the trick.

How was it?  Wonderful.  The shreds of jalapeno havarti on the top of the pizza didn’t melt all that well but the cheddar shreds layered between the strips and the artichokes did and helped hold the pizza together.  Nothing was missing.  There was no layer of flavor I searched for while consuming way more pizza in one sitting than I should.  The thin crust was a bit fragile but once I folded the edges of a piece together, I didn’t deal with the crust giving way and all my toppings ending scattered on the plate.  The best part?  I had leftovers and my workplace has a toaster oven.  Delicious pizza, two days in a row.

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So good!

Want to try it?

Vegan Chicken Artichoke Pizza

1 vegan pizza crust

4 TBSP organic tomato sauce

2 TBSP Italian Seasoning

2/3 package Beyond Meat Lightly Seasoned Strips

1 cup Daiya Vegan Cheddar Shreds

6 jarred artichoke hearts (equals about two cups once chopped)

1/3 block Daiya Jalapeno Havarti Cheese block, shredded

  1.  Preheat oven to 400 degrees.
  2. While oven is preheating, prepare Beyond Meat according to the package’s skillet instructions.  Remove from heat and, when cool enough to handle, chop into chunks.
  3.  Chop the artichoke hearts and press well to get rid of any excess liquid.
  4. Spread the tomato sauce on crust, coming close to the edge.  Top with the Italian seasoning, then the artichokes, the cheddar shreds, and the chicken chunks.
  5. Top with the jalapeno havarti shreds.
  6. Bake on the center rack for 15 minutes.  Check center of pizza and, if necessary, bake 5 minutes more.
  7. Cut into triangles with a pizza cutter.
  8. Makes 8 slices but only serves 2 unless paired with a salad.