Breakfast Pizza

Happy Friday!
It's going to be a great weekend, minus the bit of rain we are supposed to get by tomorrow morning.
We have a concert to go to tomorrow night..... Folsom Live, 5 stages and one of my all time favorite bands
The English Beat is playing!  I can't wait!!!

Yesterday morning while my stomach was growling I noticed in my refrigerator that I had a little bit of pizza dough left.  Light went off.  Breakfast Pizza!  I had some cashew cream chipotle sauce leftover as well.  So this is how I put it all together! It got a huge thumbs up from my husband.

Preheat oven to 450. While letting the pizza dough warm to room temperature I sauteed up some fresh spinach.  Next I cooked up some scrambled tofu (tofu, nutritional yeast, salt, garlic powder, onion powder) in a bit of oil.  Then I heated up some Soyrizo.  When the dough is ready I rolled it out and put on my pizza stone,  sprayed some olive on it and put in oven for 5 min. to partially cook.  Took it out and spread the cashew cream on it, spinach, tofu scramble and Soyrizo.  Put back into the oven for about another 5 min or until the pizza crust started to turn golden.  A couple of nice additions would be to top it off with cilantro and avocado, which I had neither on hand.
The end result did not disappoint!  It tasted as good as it smelled.

My go to pizza crust:
from Organic Style
1 C. warm water (110-115 degrees)
Pinch of sugar
1 Pkg.(1/4oz)active-dry yeastt
3 C. all purpose flour, plus more as needed
(you can substitute 1C. whole-wheat flour for 1C. all purpose flour)
2 tsp. salt
2 tbsp. extra-virgin olive oil, plus more for bowl

1. Pour water into small bowl.  Add sugar and sprinkle yeast over the top.  I like to do a quick stir to mix it all in. Let it sit in a warm spot until the mixture proofs, is bubbly and active, about 8min.
2. Combine flour and salt in mixing bowl.  Add the yeast mixture and olive oil, mix to combine scraping down he sides with a rubber spatula.  The dough should form into a ball.
Transfer the dough to a lightly floured surface and knead 10-12 times with your hands, until dough is no longer sticky and appears smooth and elastic.  Shape the dough into a ball.
3. Transfer dough to a large bowl coated lightly with oil.  Turn dough to coat.  Cover with a clean dish towel .  Leave in a warm place until dough has doubled in size, about 1 hour.
4. Punch dough down and knead 3 or 4 times.  Divide the dough in half or if you really want a thinner crust you can divide it into 3 balls.  Roll out on a lightly floured surface and use as you wish or you can pat each disk and wrap  in plastic wrap, place in freezer bags. You can freeze it up to 3 weeks.  (I usually use it all so freezing isn't an option for me). Before using the dough from the freezer, let it sit at room temperature until it becomes springy and pliable 1-2hrs.

Chipotle Cashew Cream
from Veg News
adjusted by dreaminitvegan

1 C. raw cashews
1 C. filtered water( you can add a little more water at a time to make thinner)
*1 canned chipotle pepper with seeds taken out
1/4 C. nutritional yeast
1/4 tsp. sea salt

In a blender, puree all ingredients until smooth.

*note: canned chipotles can be very hot so add according to desired heat. You may only need half a pepper or maybe more due to the heat.
You can also make this sauce without chipotles.

Have an amazing weekend!

weekend update...

Happy President's Day to all of you.  I hope everyone who has today off is enjoying it.  We are having some beautiful weather out here in California.  Yesterday on Valentines Day it was 72 and sunny.  Ahhhhh the sun!I just had to take a picture of our Cleo!

   

On Valentine's morning I made breakfast burritos for Keaton and Dave.  I had one too!  I can't usually eat something like this in the morning, it usually feels to heavy on my stomache but this actually didn't.  Even though my son and I couldn't finish one I didn't feel yucky after.  The burrito ingredients were: Rice tortilla, pinto beans, scrambled tofu with Soyrizo(I got to tell you the first time my husband had soyrizo he was pretty impressed and said he couldn't tell it was made from soy), potato & onions, avocado and a hot sauce.  Another thing about Soyrizo is Keaton's friend who made the decision to go vegetarian, his dad made breakfast for the boys one day and used Soyrizo for the first time and said he really liked it. 

I was going to make dinner for Valentine's but Dave didn't want me to have to cook.  So we actually were pretty casual this year and we went to the pizza place and ordered a pizza to go.  This is a garden pesto pizza no cheese of course.  I love that they totally load up the pizza with veggies, unlike some places.  I did make a salad to go with and he bought  me a nice bottle of red wine.

For dessert I made the gluten free chocolate cupcakes from Jessy(thanks Jessy) at HappyVeganFace .  These were real light and moist. The only thing I would change would be the gluten free flour mix.  It calls for Bobs Red Mill all purpose mix.  I think I would use Pamela's or make my own gluten flour mix up.  I'm  not a big fan of using garbanzo flour in my baked goods, but since these were chocolate it hid the taste.  We all scarfed this down.  I made a hole in the middle of the cupcake, poured some caramel sauce into it, drizzled chocolate sauce over that and stuck a cute chocolate heart on top! 

Do you say caramel or carmel?  I say caramel.  A discussion was brought up about a week ago when my in-laws were visiting and we were going back and forth on this.  So I did a little research and Caramel is the proper pronunciation for the sweet sugary sauce or candy we eat.  Carmel is a place, a town.  So there you have it.

Caramel Sauce:

1/2 C. brown sugar

1 T. arrowroot or cornstarch

1/3 C. mimic creme, non-dairy cream or full fat soy milk

2 Tbsp. *Golden Syrup or corn syrup

1 Tbsp. Earth Balance

1 tsp. vanilla

 Put all ingredients, except for Earth Balance and vanilla, in a saucepan.  Cook on medium heat and stir until mixture becomes bubbly.  Cook and stir for a couple minutes more until a bit more thick.  Next remove from heat and stir in Earth Balance and vanilla.  Serve warm or let cool.  This can also be re-heated.

*Golden Syrup- It's made from evaporated sugar can juice. I use Lyle's Golden Syrup because it's the only one in the market that I have found.   You can find it by the corn syrup in the market.  I don't like to use corn syrup.