Kale, Almond, and Salted Apple Pizza (vegan option)

Kale, Almond and Salted Apple Pizza

Doesn't that look yummy? Who says that veggie pizzas have to be boring? We started with a whole wheat crust and topped it with finely chopped kale tossed with olive oil, shredded mozzarella cheese, lightly salted apple slices and almond slivers. G-man asked for the apples and the Cadet added the almonds. The salted apples added a naughty sweetness, while the almonds give a bit of crunch. (Great job, guys!)

Quick Whole Wheat Pizza Dough

1 bunch kale, stems removed, leaves finely chopped
1/8-1/4 cup olive oil (more if you skip the cheese)
1 tbsp chopped garlic
1 tbsp chopped green onion
1/4 tsp salt
8 oz shredded mozzarella (optional)
2 apples, sliced
1 tsp olive oil
salt
1/2 cup slivered almonds

Prepare the pizza crust as directed. (Our quick, no-knead whole wheat pizza crust is super-easy.) Spray the top with olive oil and allow it to rise while you prepare the rest of the toppings.

Preheat the oven to 400F.

In a small bowl, mix the kale, quarter cup of olive oil, garlic, onion and salt with your hands. Spread the mixture over the pizza dough. Top with cheese (optional) Toss the sliced apples, and teaspoon of olive oil together in the bowl. Sprinkle with enough salt to cover the apples, then top the pizza with the apples, followed by the almond slices.

Bake for about 18 minutes, until the crust is golden on the bottom and the almonds and apples are slightly toasted. Enjoy!

[For a vegan pie, just skip the cheese altogether instead of using a cheese substitute. The texture and flavours of the greens, fruit and nuts, with hints of olive oil and garlic stand out on their own.]



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Make Your own Granola! (gluten free, vegan)

Homemade Granola 

"Never eat a food with its own mascot." Whomever said this first was brilliant, but was not trying to reason with youngsters eying carefully positioned, sugary offerings in the cereal aisle. Since our boys love both oatmeal and baking, we have not had that fight yet.  We can make a delicious, sweet and crunchy cereal with ingredients we keep on hand. 

For about six servings:

3 cups rolled oats
1/2 cup shredded coconut
1/2 tsp cinnamon
2 tbsp brown sugar, honey, or maple syrup
1/2 cup sliced almonds (optional)
2 tbsp olive oil (more if you prefer the granola clumpy)

Preheat the oven to 300F.

Mix all of the ingredients except the oil together in a pyrex baking dish. Add the olive oil and mix well. Bake the granola for about half an hour, stirring well after 20 minutes. Allow to cool before serving.

For a little pizazz, after baking try adding half a cup or so of:

raisins
dried pineapple, chopped
dried apple slices, chopped, or
dried berries

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Groovy Garden Sandwich (vegan)

 Groovy Garden Sandwich (vegan)

Sweet crunchy apples, salted almonds sautéed in olive oil, a hint of green onions, kale, and warm hummus all folded into a fresh flour tortilla. That's good. Really good, and I am hooked.

For four servings, or a serious meal for two:

1/4 cup olive oil
2 tbsp chopped green onion
1/2 cup sliced almonds
1/4-1/2 tsp salt of your choice
2 crisp apples, cored and sliced (peeling is optional)
2 large or 4 medium kale leaves of kale
hummus (recipe follows)
Vegan flour tortillas or gluten free tortillas

Gently heat the olive oil in a pan. Add the green onion and almonds slices, stirring. As soon as the almonds brown, turn off the heat. Sprinkle with salt.Toss in the apple slices and kale to warm and coat with the oil.

Spread hummus onto four medium-sized, soft tortillas. Add a quarter of the mixture from the pan. Fold over and enjoy.

For fresh hummus, blend or mash these together:

2 cups cooked garbanzos/chick peas
1/2 cup tahini (or unsweetened peanut butter)
1/2 cup olive oil
2 tbsp lemon juice
1/2 tsp salt (omit if you used canned garbanzos)
1 tsp garlic powder or 2 cloves peeled, fresh garlic



I shared this post with the Hearth and Soul Blog Hop.

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Sweet Potato Noodles with Apples, Almonds and Baby Kale (gluten free, milk free)

Sweet Potato Noodles with Apples, Almonds and Baby Kale (gluten free)

"No vegetables for me! I just want noodles!" Who hasn't had days like this? G-man and the Cadet are really good eaters most of the time, but last night I had to pull a Jedi Kitchen Trick. Take cooked and mashed sweet potatoes, add some masa harina, a wee bit of seasoning and an egg, and you've got a gluten-free noodle that is spiked with nutrition.

The boys gobbled theirs up plain, while Stealthy Dad and I enjoyed a more grown-up version: tossed with olive oil, apples, almonds and fresh baby kale from our garden. Either way, we had a great meal.


Sweet Potato Noodles

1 cup non-GMO masa harina
1/4-1/2 tsp salt
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp cinnamon
1 cup cooked, mashed sweet potatoes, cooled to room temperature
1 egg