Tuesday, June 13, 2006

Mexican Pizza and Tomato Basil Salad

It has been awhile since I posted. For the most part, I have been using up leftovers and traveling a bit for work. Tonight I rushed home to mow the lawn before it rains again tomorrow. I finished up around 7:30pm and then used the weed wacker until the battery died. (I forgot to charge it up.) Then I headed inside for a later dinner.

Last weekend a friend stopped by and I made the Ginger Mint Lemon Cooler from 28cooks. Unfortunately, it was made without mint, but is was still very good. Then later I made some vegan nachos before we popped in a great movie called Kiss Kiss, Bang Bang. I warned Dan that I hadn't tried making vegan nachos before. Once we dug in, he proclaimed that they were the best nachos he had eaten---vegan or not!

Tonight, I had some left over fixings from the nachos to use up. Dinner was Mexican pizza. MindyCooks helped to inspire this dish. I cooked two corn tortillas in my calphalon pan (no oil needed). It was necessary to flip them over every minute or two so they wouldn't burn. The filling is refried beans, a spoonful of Road's End Spicy Nacho dip, black olives, Vegan Gourmet monterey jack, fire roasted jalapenos, and chipotle salsa. On top, is more jack cheese, salsa, peppers, and olives. Yum! (Sorry Mindy, I didn't have any cabbage to put on top.)

I've also been working on a package of Vegan Gourmet mozzarella. A few days ago, I made up tomato mozzarella and basil salad. VG cheese worked well in this dish. It is simply organic grape tomatoes, basil, vg mozzarella cubed, a little olive oil, salt, and a little freshly ground pepper. I can't get enough of this salad.

What's next? Well, there are some great sounding black bean cakes on 28cooks that I want to try and I'm looking forward to trying to duplicate a recipe for sea vegetable salad that one of my favorite vegan restaurants serves up. At the store, I bought some hiziki and arame. I'll need to rehydrate it and dig up a ginger miso dressing recipe. The sea vegetables and dressing are served with salad greens, brown rice, and grilled tofu. Has anyone seen a recipe for ginger miso dressing? I've checked a few my cookbooks, but haven't found one yet.

6 comments:

Fiber said...

Sounds like you've been busy in the kitchen. Everything sounds awesome!!!

Catherine said...

I'll have to try that Vegan Gourmet cheese -- I miss fresh mozzarella with tomatoes and basil A LOT.

KleoPatra said...

Holy moley, that veg cheese with the tomatoes... oy! Please pardon my drool here...

The Mexican pizza looks a zillion times better than anything i've seen in any of the veg or non-veg Mexican restaurants around SoCal. Totally truthful!

Mindy T. said...

Maybe someday they'll figure out how to cook a pizza ON a lawnmower. Meanwhile, the cook should get a little help with the yard work. Thanks for the plug!

http://mindycooks.blogspot.com

Freedom said...

I think you might find a dressing that you'll like in The Everyday Vegan by Dreena Burton - there are several that you could fiddle with a bit to get what you're looking for.

Megan the Vegan said...

ginger miso sounds like a wicked combo...let me know how it works out.

Love the vegan nachos. I've never made them as a bag of nacho chips in my house could never last long enough to make it into nacho form!