Monday, April 7, 2014

Oatmeal Pizza Crust

Prep time: 15 minutes
Bake time: 20-30 minutes

3 cups oats, ground into flour-consistency
2 T baking powder
1 cup flax seed, ground
2 t rosemary
3 T basil
Pinch of salt 
1/2 c water
1/4 c olive oil 

In a medium bowl, combine all ingredients, kneeling slightly and forming it into a dough ball. Dust slightly with more oat flour if necessary and roll into an even crust.

Place in the oven at 350 for 20-30 minutes or until crisp. Remove, top and bake until toppings are baked. 

The happy insomniac 

Thursday, April 3, 2014

BBQ Lentils + Vegan Cornbread=

BBQ lentils
Prep time: 5 minutes
Cook time: 5-6 hours 

4 cups dry lentils, rinsed 
1 bottle of BBQ sauce, (check to make sure there is no honey if you want to make it full vegan)
2 T chili powder 

In a crockpot, add lentils and fill 2-4 inches over the top of the lentil line. Set on high and allow to cook, checking every so often. Usually I allow 5 hours, sometimes adding more water if they appear to incomplete.  

When the lentils are fully cooked, shift crock pot to low. Stir in bottle of BBQ sauce and chili powder. Allow to simmer and then turn off completely. 

Lasts refrigerated for 3-4 days. 

Vegan Cornbread
Prep time: 10 minutes
Cook time: Approximately 20-25

4 cups cornmeal 
2 T baking powder
1 t salt
4 T Earth Balance butter substitute, slightly melted
1/2-3/4 c warm water

In a medium sized bowl, combine all ingredients, mixing thoroughly into a loose batter.  If it appears to wet, more cornmeal may be added.  Place in an oiled 9x9 pan and bake for 20-25 minutes, or until the center is done. 

Remove and allow to cool slightly until served with lentils.