Pineapple, Brussel and Tempeh-Bacon Pizza {Vegan & GF}

Yeah, you read that right. A Vegan and Gluten-Free pizza with Pineapple, Brussel Sprouts and BACON. Well, it's tempeh-bacon...just as delicious and better for you! I dreamed up this recipe as I searched for something easy to throw together for dinner. Are you seeing a pattern here? I like easy; but I like delicious AND high nutritional value too. Never settle, you can have it all! :)

Tempeh is a favorite source of protein in our house. Like tofu; it's made of soy beans but the similarities stop there {let's call them distant cousins}. Tempeh is a fermented and less-processed soy product with double the protein and triple the fiber compared to tofu. Protein rich, fiber heavy and aids in digestive health; I am in!

Disclaimer: ALWAYS buy certified organic Soy products. Soy is the most genetically modified food in the United States and we don't know yet know how GMOs impact our health. Look for the USDA certified organic badge on your products; this is the only verifiable way to ensure you're buying organic soy. 'GMO OMG' is a great documentary on the topic.

This pizza takes under 30 minutes to make, it's good for you and it's downright delicious; what more can you ask for?

Serves 2 Pizzas

Pizza Ingredients:

(2) GF Corn Pizza Crusts {I used Vicolo}

15oz Can Pizza Sauce {Organic}

Toppings:

{1 Cup Sliced Thin} Brussel Sprouts {Organic}

{4 oz} Tempeh Bacon {see ingredients below}
{1/2 Cup} Pineapple Cubes

{1} Roasted Shallot {Organic}

{2} Roasted Garlic Cloves {Organic}

{1/2} Bell Pepper {Organic}

Tempeh-Bacon:

{4oz} Tempeh {Organic}

{2 TBSP} Tamari {GF & Organic}

{2 TBSP} Apple Cider Vinegar 

{1 TBSP} Smoked Salt

{1 TBSP} Brown Sugar

{1/2 TSP} Garlic Powder

{Dash} Smoked Paprika

{To Taste} Ground Black Pepper

Preheat the oven to 425 degrees.

To prep the toppings; roast and then dice the Shallot and Garlic cloves. Toss the brussel sprouts in some olive oil, pepper and garlic powder. Then place the diced pineapple in the excess marinade and cut the bell pepper into long thin strips.

Slice the Tempeh thinly, as thin as possible while maintaining it's shape. Combine the rest of the Tempeh Bacon ingredients in a shallow bowl and allow to marinate for 10 minutes {or as long as you'd like}. Once marinated; heat up the skillet and pour the Tempeh, as well as the marinade into the skillet. I started with a lid on the skillet to really let the flavors lock in for 5 minutes before removing it. Allow the Tempeh and marinade to cook on low/medium flame until Tempeh is crisp on the outside and most the marinade is cooked down. Remove and separate the Tempeh and excess marinade from skillet.

Take the pizza crusts out of their package and place a generous amount of the pizza sauce on each crust. Layer with the roasted and diced garlic, shallot. Then add the bell peppers, sliced brussel sprouts, marinated pineapple slices and Tempeh-Bacon. Place the pizzas in the oven for 12-15 minutes, you want the crust to be right in the middle of soft and crisp. After 12-15 minutes pull the pizzas out and allow to cool for 2 minutes then slice and serve!

Mushroom Lentil Hash w/Ginger Cauliflower Steaks

I posted a quick dinner I made last week on my Instagram and got a lot of people asking where I got the recipe. I was inspired by my good friend Natalie who thought up this great combination and used what ingredients I had on hand.

Lentils are a wonderful source of protein {not to mention cholesterol lowering fiber} for us plant-based eaters and they can be easily flavored with herbs and spices. Lentils cook quickly which is why they're my go-to for late work-nights when there isn't a lot of time to make an elaborate meal. Here are some quick facts to encourage you to add lentils into your weekly meals:

• Rich in dietary fiber {both soluble and insoluble} 
• Contains a significant amount of both folate and magnesium {ie very heart healthy}
• Stabilizes blood sugar
• Boosts iron stores in the body, like red meat but without the fat and high caloric intake

Serves 2-4 in my house ;)

Mushroom Lentil Hash

• (1) Sweet Onion Chopped
• (2 cups) Mushrooms {I used shiitake} rough chop
• (1 cup) Dry Lentils {I used brown}
• (1 tbsp) Apple Cider Vinegar

Cauliflower Steaks

• (1 head) Cauliflower
• (1 tbsp) Soy Sauce
• (1/2 tbsp) Fresh Grated Ginger
• (1 tbsp) Toasted Sesame Oil

Herb Sauce

• (3) Garlic cloves minced
• (2 tbsp) White Miso 
• (1 tbsp) Soy Sauce
• (1 cup) Fresh Basil Leaves
• (1 cup) Fresh Italian Parsley
• Juice from a Lemon
• (3 tbsp) Olive Oil

Begin by preheating the oven to 400 degrees and slicing the Cauliflower head lengthwise {about 3/4 inch in width} and brushing with olive oil. Trim the stalk as needed but keep the steak intact. Bake for 20-25 mins flipping halfway through.

Rinse Lentils in a fine mesh strainer and place in a pot to boil with 3 cups of water.  Once the lentils and water begin to boil, place the top on the pot and return to a simmer for about 15mins. Lentils should be al dente much like pasta. Drain excess water from lentils in the fine mesh strainer and set aside.

Pulse all the ingredients of the Herb Sauce together in a high speed blender or food processor and set aside. 

Whisk the rest of the Cauliflower ingredients {soy sauce, grated ginger and toasted sesame oil}. Set aside.

You'll use both sauces to finish up the meal when plating.

Place chopped onion in an oiled skillet for about 5mins until onions are translucent. Add mushrooms and salt to taste. Do not add extra oil until mushrooms start to cook down and release liquid. Add oil as needed while mushrooms cook down {another 5 mins}. Add Apple cider vinegar to lose the good bits in the pan and give it a good toss. Add lentils to warm through.

To plate, add a healthy scope of lentil mushroom hash and top with Herb Miso sauce. Place Cauliflower steak on top and brush with the soy sauce, ginger and sesame oil and serve!