Veggie Cream Cheese

I just realized that I need to create a new section on the blog that is specific to condiments, dressings and spreads. I make most of my condiments and dressings. Here's one I came up with last night. I had tons of radishes, big ones from the Farmer's Market so I'm looking for anyway to use them up. This was great on toast and with veggie crudite.
Makes about 1 cup.
Enjoy!

Ingredients

• 1 (8 ounce) package light cream cheese, softened

• 2 tablespoons finely chopped carrots
• 1 tablespoon finely chopped scallion, white and green part
• 1 large radish, finely chopped
• 3 inches piece of celery, finely chopped
• 1/8 teaspoon pepper
• 1/8 teaspoon salt (optional)
• 1 dash hot pepper sauce or Worcestershire Sauce

Spicy Veggie Tofu Soft Tacos

I was very absent in May so I will make up for it in June. Here is a great tofu recipe and very healthy. When I get back from Sayulita, Mexico next week, I will be blogging my face off about Mexico food and hopefully lots of different spices and flavors I have yet to learn.

These are great, quick and healthy. I love cooking new things that combine zucchini and tofu that are not your typical stir fry. Enjoy!

Ingredients:

2 Tbsp. olive oil
1 small zucchini, halved lengthwise and cut into 1/4″ slices (about 2 cups)
1 cups sliced mushrooms (I used button, whatever you have on hand is great)
1 carrot, coarsely chopped
1 small onion, cut into 1/4″ strips
1 tsp. minced garlic
6-oz. can of tomato paste or 6 oz. from cooked can of diced tomatoes
1/2 cup water
2 tsp. chili powder (or to taste)
1/2 tsp. hot pepper sauce (or to taste)
1/4 tsp. ground cumin or 1/4 tsp cumin seed
1/4 tsp. freshly ground black pepper (or to taste)
1 pkg. 12 oz Tofu Extra Firm, cut into 1/2″ cubes (about 2 cups)
3 plum tomatoes, cut into 1/2″ cubes (about 1 cup) or 1/2 can tomatoes from puree
10 soft taco wheat tortillas

Optional: avocado slices for garnish.

Instructions:

1. Preheat oven to 350°.
2. Heat olive oil in large, nonstick skillet over medium-high heat.
3. Add the zucchini, mushrooms, carrots, onion and garlic. Cook, stirring occasionally, until vegetables are tender but not browned, about 5 minutes.
4. Meanwhile, combine tomato paste (or cooked tomato puree), water, chili powder, hot pepper sauce, cumin and pepper in a small bowl; add the mixture to the skillet.
5. Gently stir in the tofu cubes and plum tomatoes. Reduce heat to low; cover and heat through, about 5 minutes.
6. To serve, spoon about 1/2 cup of mixture into each of the heated tortillas.

Carmelized Onion, Goat Cheese & Artichoke Pizza

Carmelized Onion & Fennel Pizza with Goat Cheese & Artichoke Spread

I don't know what my problem is but I just have not been in the St. Patty's Day mood. Normally, I would be cooking up some Irish Soda Bread or drinking Guinness or something. But no, I'm interested in pizza, healthy pizza. For these pizzas, use the recipe for Pizza Dough.

Click here for Pizza Dough recipe.
Heat oven to 450 degrees. Place a baking-stone with some cornmeal dusted on it, and heat it in the oven. Note: This recipe only covers 1 small 8" pizza so the entire pizza dough this recipe should be tripled.

Carmelized Onions and Fennel

1/4 of a Fennel Bulb thinly sliced
1/4 of a medium yellow onion sliced
1/4 of a medium red onion sliced
2 Tablespoons olive oil
Salt and pepper

In a wide medium saute pan heat olive oil over medium heat. Add the onions and saute until they start to brown, stirring constantly, then lower the heat and cover, stirring occasionally. Season with salt and pepper. They should cook for about 8 more minutes or until they are turning brown, then remove from heat. Taste and season with salt and pepper if necessary.

Goat Cheese Artichoke Spread
2 oz. Haystack Mountain Goat Cheese
2 Tablespoons chopped sun-sundried tomatoes in oil
1/3 cup marinated artichoke hearts, drained
1/4 tsp. dried thyme
Salt and Pepper to taste

Add the tomatoes, artichokes to the goat cheese with the salt and pepper and thyme. Combine until spread is uniform.

Spread over prepared pizza dough. Dollop the spread and move it around to cover entire dough. Scrape carmelized onions and fennel over the entire pizza.

Place pizza on warmed baking stone and return to over, bake 11 - 12 minutes. Let sit for 2 minutes then cut and enjoy!