PEPPER PIZZA

Are you ever just hanging out with your vegan self and you're like, "Dang, the one thing I really miss about being nonvegan is pizza, man oh man pizza is soooooo good." WELL GUESS WHAT! YOU'RE ABOUT TO DIVE RIGHT INTO THE BEST BEST VEGAN PIZZA YOU WILL EVER HAVE! And we aren't even kidding here on this one... This pizza is incredibly addictive. Let's go!!

HERE'S WHAT YOU NEED:
1/2 cup red peppers
1/2 cup yellow peppers
1/2 cup onions
tomato sauce
Italian seasonings
oregano
tarragon
1 tbsp olive oil
Trader Joes pizza dough
vegan parmesan cheese to sprinkle on top

HERE'S HOW TO DO IT:

preheat your oven to 425 F

spread your sauce!

Salute your veggies together in a pan with oil for around ten minutes, or until dark
Seasoning with herbs as you mix

Add veggies to your pizza with cheese sprinkled on top

Bake for 17-20 minutes!!

And enjoy!!!! Seriously guys, this pizza is so so so so so so so good, we can't stress that enough. You've GOT to make this! 

And if  you do, we'd love to see how it turns out! Instagram it and tag @joya_xterm :)

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AVOCADO TOAST

Hello Hello! Sorry we've been a little MIA lately! Things have been so super busy lately! Lots of yoga and lots of "I'm so so sore oh my god I can't feel my legs" But we're back, better than ever and have loads of new stuff for you! So to start things off, here's some avocado toast! It's super easy and super DUPER delicious!

HERE'S WHAT YOU NEED:
avocado
chopped onions
chopped tomatos
bread

HERE'S HOW TO DO IT:

 Slice and toast your bread

Mush and mash up your avocados. We mushed ours up so it was still somewhat clumpy and pretty thick. It was a good mix of thick yet creamy.

Thank spread it over the toasted bread and sprinkle the tomatoes, onions and sesame seeds. Then drizzle some balsamic vinegar and salt and pepper

And there you have it! Enjoy!!!

 If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :)

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MUSHROOM LEEK RISOTTO

Hello Hello Hello! Yesterday we indulged in making this super rich, ooey gooey, creamy, mouth watering risotto. Who ever thought vegan could taste so good?! Well news flash, it does! Wanna know how you can experience the delicacy first hand? Read onnnn.......

HERE'S WHAT YOU NEED:

3 1/2 - 4 cups vegetable broth, warmed on the stove (we used Better Than Bouillon)
2 separate Tbsp olive oil, divided
8 ounces bella or crimini mushrooms sliced how ever you like
Sea salt + black pepper to taste
3/4 cup thinly sliced leeks, well rinsed and dried
1 cup arborio rice
1/4 cup dry white wine (or sub more vegetable broth)
1 Tbsp vegan butter
1/4 cup vegan parmesan cheese, plus more for serving
Fresh chopped parsley to garnish

AND HERE'S HOW TO MAKE IT:

In a small saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.

In the meantime, heat a large saucepan over medium heat. Add 1 Tbsp olive oil and mushrooms. Season with a pinch each salt and pepper and sauté until tender and slightly browned - 3-4 minutes - stirring frequently. Remove from pan and set aside in a small dish.

Heat the same large saucepan over medium heat once more, add 1 Tbsp olive oil and leeks. Sauté for 1-2 minutes, or until softened and very slightly browned.

Add arborio rice, and cook for about 1 minute, stirring occasionally to coat.

Using a ladle, add warmed vegetable stock 1/2 cup at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.

Continue to add vegetable stock, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should only take 15-20 minutes.

Once the rice is cooked through and al dente, remove from heat and add vegan butter, vegan parmesan cheese, and most of the cooked mushrooms from earlier, reserving a few for serving. Stir to coat.

Taste and adjust flavor as needed, adding a pinch of salt and pepper to taste, or more vegan parmesan to enhance the cheesiness.

 And enjoy!!

If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :) Have fun!

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Garlic Chili Cauliflower Pasta!!

Hello! Today we made this TOTALLY delicious, extra spicy garlic chili cauliflower pasta dish! So let's jump right in! 

Here's what you'll need-

 

FOR THE CAULIFLOWER:

1 small head cauliflower, large stems removed, florets separated

2-3 Tbsp olive
3 cloves garlic, minced
1/4 tsp red pepper flakes (more or less to taste)
Heaping 1/4 tsp sea salt

 

FOR THE PASTA:

2 cups vegetable broth (for adding more flavor to pasta) (optional)
12 oz long pasta of your choice (ensure vegan friendly)

1/4 cup olive oil 

3 cloves garlic, skin removed + smashed NOT minced

1/4 tsp red pepper flakes (reduce for less heat)
2 Tbsp fresh chopped parsley, plus more for serving
2 Tbsp toasted pine nuts, plus more for serving (optional)
1/4 cup vegan parmesan cheese, plus more for serving (optional)
Salt + Pepper to taste

And here's how to do it!

Preheat oven to 450 degrees F

Add cauliflower to a mixing bowl with olive oil, minced garlic, red pepper flakes, and sea salt. Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.

Then, boil your pasta, following the box directions.

Then, heat a large pan with 1/4 cup of olive oil and three cloves of crushed/smashed garlic. Let garlic simmer to a golden brown and add pasta in once it's done.

Stir pasta, coating it with the oil in the pan, mix in cauliflower as well until both are lookin yummy to your liking :)

 Use parsley as a garnish :)

We hope you guys love this as much as we did! If you make this we'd love to see how it turns out! Instagram it and tag @joya_xterm :) ENJOY!

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