carmelized mushroom pizza.


This is one of the best pizzas I have made to date!

  • 1 tbsp olive oil
  • 4oz shiitake mushrooms, stems trimmed and thinly sliced
  • 8oz cremini mushrooms, stems trimmed and thinly sliced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp salt, more to taste
  • freshly ground black pepper to taste
  • pizza sauce (optional)
  • pizza dough (i used the fresh one from whole foods)
  • arugula
  • Vegan mozzarella
  • vegan white sauce: (i did half this recipe and it made PLENTY)
    • 1 cup (130g) cashews, soaked in cold water for 2 hours and drained
    • 3 cloves garlic, peeled
    • 2 cups (480 mL) water
    • 1/2 tsp (3g) salt
    • 1/4 cup (26g) nutritional yeast
    • 2 tbsp (28 g) vegan butter
    • 3 tbsp (30g) all purpose flour
    • freshly ground black pepper

      Make the cream sauce:

    1. Heat a heavy bottomed pot over medium-low heat and add the butter. Let it melt then add the 3 tablespoons of flour. Stir to mix and let cook for 3-4 minutes until the flour is lightly toasted.
    2. Slowly stream in the cream, whisking as you pour so it doesn’t clump up. Add the black pepper and whisk while the cream comes to a simmer. Let simmer until thickened, about 3-5 minutes, then remove from heat.

    Make the Mushrooms:

    1. Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes.
    2. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas

    Make the Pizzas:

    1. Preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking stone on that rack.
    2. When the oven is nice and hot, prepare your pizzas one at a time. Stretch (don’t roll!) your dough to around 10-12″ diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella. I also added some tomato pizza sauce as well.
    3. Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top.
    4. Top with arugula.

    Add the cashews, garlic, water, salt, and nutritional yeast to a blender. Blend until smooth and creamy, scraping down as necessary.

thai basil tofu.

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Shutterbean recipes never disappoint. I was excited when she posted this recipe for Thai Basil Tofu and decided to make it right away! Comes together in no time and was delicious. I added spinach and threw some peanuts in at the end.

heres what I did:

  • 1 block tofu (extra firm), cubed
  • 1 heaping tablespoon toasted sesame oil
  • ¼ cup tamari
  • ¼ cup water
  • 2 teaspoons cornstarch
  • 1 heaping tablespoon maple syrup
  • 1 tablespoon cracked pepper
  • 3 cloves garlic, minced
  • 1 ½ inch knob ginger, minced
  • 2 red bell peppers, chopped
  • 4 scallions, chopped (both white & green parts)
  • 1 cup fresh basil, roughly chopped
  • lime, for serving


Cube pressed tofu, and throw in the air fryer for about 10-12 minutues.
Make the stir fry sauce, combine tamari, water, maple syrup and cornstarch.  Set aside.

Heat oil in a large skillet over medium heat. Add tofu and cook, and garlic and ginger and cook for about 3-4 minutes.

Add in the stir fry sauce and ground pepper. Cook for about a minute, then add in the red peppers, scallions, spinach and basil and cook for another 5-6 minutes, or until peppers have slightly softened.  Serve over rice, and top with crushed peanuts and lime.


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I could eat nachos every day. I tried a new nacho cheese – this one uses potatoes in it. It needs some help, but its a good start and its really creamy and melty.

¾ cup peeled and diced Yukon gold potato
¾ cup peeled and diced sweet potato
2 garlic cloves
¼ cup raw cashews
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
½ teaspoon onion powder
½ teaspoon sea salt
1/2 cup water


Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.


cesar salad.


1/2 cup cashews
1 head roasted garlic
1/4 cup capers, with some brine
3/4 cup water
Several dashes fresh black pepper
1/2 teaspoon salt
2 tablespoons nutritional yeast
1 T olive oil
1/4 cup fresh lemon juice

mix that all in a vitamix blender until smooth.

For the salad I used lettuce/arugal mix, pickled onions, avocado, hemp seeds, homeade sourdough crutons and some morningstar farms popcorn ‘chick’n’


spicy peanut sauce / poke bowl.

I made a quick “poke” type bowl  and wanted to remember this sauce because it came together with ingredients I had in the house and worked perfectly for the bowl.

  • 3 tablespoons peanut butter
  • 1 teaspoon sriracha
  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon lime juice

Whisk together, until desired consistency. I added a bit more water to get it to be a little more like a sauce consistency.

I airfried some tofu coated in garlic powder, nutritional yeast and salt.
Sauteed chinese brocolli and garlic.
Put rice in a bowl – added carrot ribbons, brocolli, tofu, avocado and pickled onions. Drizzle with the peanut sauce!


tumeric toasted oatmeal.


I finally made oatmeal that i like and would eat again! I doubled the recipe and made it the day before, hoping that I would like it enough and it would be my breakfast for the week.  I brought it to work and heated it up and then added alot of toppings – blueberries, bananas and tahini cardamom granola – and then added some almond milk to it and it had all the right textures and I really enjoyed it and WILL eat it again!

1/2 T coconut oil
1 cup old fashioned oats
1 tsp. ground cinnamon
1/2 tsp. ground turmeric
1/4 tsp. ground ginger
1/4 tsp. kosher salt
a couple cracks of pepper
2 c. water


coconut milk
honey, to taste
sliced banana
nuts and seeds

Heat coconut oil in a pot and add everything except the water. Toast for about a minute or two, then add water. Once boiling, lower and simmer for about 4-5 minutes.


tahini cardamom granola.


Made a small batch of this granola and it was delicious.

1 1/2 cups oats
dried coconut
hemp seeds
1/2 tspn cinnamon
1/4 tspn cardamom
1/8 tspn ginger
1/8 tspn salt
pinch of black pepper
2 T Maple syrup
2T coconut oil, melted
2T tahini
1/2 tspn vanilla

Preheat oven to 350.
Mix the dry ingredients in one bowl.
Mix the oil, syrup, tahini and vanilla in a bowl.
Coat the dry ingredients with the wet ingredients and mix well.
Bake for 20 minutes, and mix halfway through.