Sunday, May 6, 2012

Not Milk? A Crash Course to Dairy Alternatives (and Hummus!)

20090803-milks.jpg
                                   
                                            Welcome to Milk 101!

Recently, I gave a speech on the general faults of big business in the dairy industry. It was essentially a composition of quick hits at every blatantly absurd thing they've been up to as of late --- advertising, scientific studies, farming, government influence --- the whole nine yards. Here's one example: 
The quote: "My hero? Think hard. It’s milk."
I was thinking in terms of heroes that it might be Ghandi or MLK... but MILK probably would have been my next guess if I’d thought a little harder about it. 

"Some studies suggest that teens who choose it instead of sugary drinks tend to be leaner, plus the protein helps build muscle." Hold the phone... people who drink less sugary drinks..... are generally less fat... than people who drink more sugary drinks?! What! Why didn't anyone tell me?!

"So grab a glass. Then you can change the future, too."  And what’s this? Grabbing a glass of milk will enable me to change the future? FORGET SCHOOL. I've got milk.

Sarcasm aside, it wasn't a challenge to make the popular 'Got Milk?' advertisements look mildly incoherent and majorly ridiculous in one swift motion.

Anyway, I touched on a number of dairy downsides in my speech, but didn't have time to provide solutions. Rather than leaving off on a "milk is bad-- the end" note, I figured this would be my best option for a follow-up. For anyone curious about ways to de-milk their kitchen, here's the good, bad, and odd of popular dairy alternatives. (Hey, at least they're hormone, pus, blood, fecal matter, and antibiotic-free. Yum.)

I'll create a post on dairy product alternatives (cheese, ice cream, yogurt, etc.) soon, but for now, let's start with the basics: Milk!

Almond-
This is my milk of choice, and contrary to popular belief, it's not some new-age drink made from lactating almonds. During the Middle Ages, almond milk became popular in the Middle-East and throughout Medieval kingdoms. Unlike cow's milk, almond milk doesn't spoil at room temperature, which meant it didn't have to be turned into butter or cheese in order to preserve it without a refrigerator. It also served as a handy staple during Lent, when consuming dairy wasn't an option. It's made by blending (or grinding) almonds and water, straining the almond pulp from the liquid, and storing the remaining smooth, creamy beverage.

The 'Original' Almond Breeze contains no cholesterol or saturated fat, unlike its bovine competitor. It's 60 calories/cup (half the calories of whole milk and even less than than skim milk), is high in nutrients like vitamin E, iron, fiber, and calcium, and has one fewer gram of sugar than milk. We're talking about a lightly sweetened drink there... and it still contains less sugar. I use the completely unsweetened version of Almond Breeze (40 calories/cup, shown on the far right), but if you're new to milk alternatives, the Original flavor is usually the most popular choice (on the far left).

You can use almond milk as you would skim or 1% milk -- it works as a lactose-free substitute in baking, cooking, making sauces, hot cocoa, etc. There are even recipes for almond milk puddings. I started drinking almond milk a few years ago, and now my entire family drinks it. We don't even have dairy milk in the house anymore.

Coconut- 
There are two kinds of coconut milk available at most grocery stores. The kind sold in cartons is called 'coconut milk beverage', which is a drinkable, milk-like substance made from a much less concentrated version of canned coconut milk. It has a caloric value equal to skim milk, but a much different composition. Canned coconut milk is the 'real' thing, which is a rich, non-dairy cream (as in, you don't want to chug a glass of this stuff.) It's made by soaking or blending grated coconut meat in water and then straining it. Coconut milk is often confused with the water inside a coconut...  alas, that liquid is called, 'coconut water.' Creative.

Coconut milk is remarkably similar in fat content, nutrients, and pH to that of human breast milk, making it easily metabolized by the human body and pretty nutritious, to boot. It's high in saturated fats, but a little bit of coconut milk goes a long way when used in baking or cooking. Plus, coconut milk still has 33% fewer calories than heavy cream, so it actually reduces the caloric value of many rich desserts like ganache, cream pie, and ice cream. Even if you despise the flavor of coconut, don't shy away from the idea of using it just yet. Most recipes that call for it taste nothing like coconut, and I've gotten many a coconut-hater hooked on homemade coconut milk ice creams (in flavors like key lime pie, salted caramel, and dark chocolate cookie dough) by refusing to reveal the secret ingredient.

Hemp- 

Hemp milk is extremely nutritious, which you can ooh and ahh over in more detail by clicking here. It's high in omega-3 fats (which means it instantly turns any coffee into rich deliciousness), and even contains all 10 essential amino acids... as in, all the protein found in animal meat is also found in a plant... that's served in drinkable form... and available in your next latte. Pretty cool. It's made by blending hemp seeds and water, then straining out the leftover seeds. 

Hemp milk's texture is pretty creamy, even though the unsweetened version only contains 70 calories per cup. However, the flavor is unique, which means it may take some adapting to if you decide to dive straight into the unsweetened version (remember, even cow's milk contains 8 g sugar/serving). If at all curious about mariju- I mean, "hemp" milk (kidding, it's legal in all 50 states), a flavored version usually lends to a higher success rate.

Rice & Oat- 
  
Rice and oat milk are the sweetest and and most watery of all milks. They're made by (you may have guessed this by now) blending cooked or soaked brown rice/oats with water and straining out the little leftover bits. Because of the relatively weak consistency of both, they're not recommended for baking or cooking, but work in cereal, smoothies, or on their own.

Rice milk has no aftertaste, no cholesterol, no lactose.. and honestly, not that much of anything besides carbohydrates. While rice milk is palatable, is doesn't contain much calcium, fiber, protein, or many vitamins and nutrients on its own. Like any other beverage, rice milk can be 'enriched', so if you opt to drink it, be sure that it's been fortified. That way, you're drinking more than just 120 calories of carbohydrates per cup (the same caloric density as 2% milk, but in the form of 33 grams of carbs.) 

Oat milk is also high in carbs/sugar/calories, but it contains more protein and fiber than rice milk, making it more of a bang for your caloric buck. But, in rice milk's defense, oat milk is typically less popular in taste tests. Plus, rice milk is gluten-free, whereas most oat milk is not. Overall though, neither of these options are particularly nutrient-rich compared to other milks, so unless you have allergies to/grievances against nuts, coconut, and hemp, these two aren't the most beneficial choices.

Soy- 
In the classic spirit of organization, I've saved the worst for last (although now that I think about it, maybe that's not how the saying goes...) Regardless, I avoid consuming straight soy milk for a number of reasons, primarily because soy is an ingredient that's almost impossible to avoid. Soy is in everything. It's called protein isolate, tofu, genistein, edamame, vegetable oil, or lecithin on nutrition labels, meaning that a lot of the time, people don't even recognize soy when they see it. It's found in milks, all kinds of sauces, meats, pills, bread, mayo, energy bars (like Luna bars), protein powders, meat-substitutes, and dairy-substitutes. Even if you don't drink soy milk or eat soy products, you still consume it, and if everything should be consumed in moderation... guzzling soy milk will tip the scale out of your favor.

That being said, soy has been under fire recently as a faux-health food. The large amounts of plant estrogen, manganese, and protein enzyme inhibitors it contains are being linked to health problems with more and more frequency. Farmers often use soy to fatten up livestock because it contains Goitrogens (basically, they can mess with your thyroid, which regulates your metabolism and controls weight gain). Plus, 80% of soy is genetically modified... thanks, Monsanto! And when it comes down to it, soy milks tastes pretty bad. I feel like soy is one of the main products that scares people away from vegan food, and I don't blame them. When compared to the taste and health benefits of other non-dairy milks, why anyone would choose soy milk as their personal preference escapes me.
image from: this site
Overall, almond, coconut, and hemp milk are the best choices in my opinion. Almond is the lowest calorie (and the most popular in taste tests), coconut and hemp are rich in healthy fats, and all three are full of nutrients and satisfyingly creamy. There's also no obligation to commit to just one (I hope... considering I use them all). Almond milk is fantastic in baked goods and shakes, coconut milk makes a great sauce or soup base, and hemp milk is perfect in coffee.

On that note, these aren't just substitutes for cow's milk. Each one is its own product with different uses and advantages, but we compare them all because the English language was feeling lazy and dubbed them all 'milk'. One dish that dairy milk isn't typically used in is hummus, but I love using almond milk in it. Most recipes call for water, but almond milk makes a creamier and more flavorful dip that can be left out at parties for hours without risk of spoilage... unlike dairy milk. Nut juice: 1, udder excrement: 0.

Try this tangy hummus with red peppers, cucumber, carrots, in wraps, spread on sandwiches, with pita, or flax chips for a rich, satisfying, nutritious snack or lunch. Plus, my (no longer secret) ingredient, pignolias, give it dimensional flavor and the element of surprise... and who doesn't enjoy dipping carrots in the element of surprise?


Pignolia (Pine Nut) Hummus:
- 1 can chickpeas + 1 tbsp baking soda
- 1/4 C lemon juice
- 1/4 C pignolias (raw, toasted and roasted all work nicely)
- 2 garlic cloves
- 1/2 C almond milk
- 1 tsp za'atar or 1/2 tsp salt
- 1 tsp cumin
- 1-2 tsp honey or agave
- 1 tbsp olive oil

Drain and rinse chickpeas, then soak for 10 minutes in a bowl filled with water + dissolved baking soda. Drain and rinse chickpeas again (the canned smell should be pretty much gone by this point), then add them to a blender or food processor. Add in all other ingredients and blend until smooth. Top with a sprinkling of pine nuts and refrigerate until chilled. Dig in.



What's your favorite dairy-free milk? Do you have a brand allegiance?

Sunday, February 26, 2012

To Get Naked, or Not to Get Naked?

Don't get naked.

By all means, take your clothes off if you must, but don't buy into Naked Juice.

Let's pick it apart.

Interesting.... there's 140 calories listed in the 'Quick Stats'.
Too bad that's for half the bottle.
In reality, there's 280 calories per bottle.
Hey, that's the same amount as a Snickers... which also contains the same amount of protein as a Naked juice: 4 grams.
Only, a Naked juice has 28 more grams of sugar. That's almost six teaspoons more.
Snickers might provide their remaining calories from fat... but I know which one will keep me full for longer, and at the same caloric investment, I might as well go for the more substantial one.
Highest calorie chocolate bar commercially available: 1. Naked Juice: 0.

Now let's check out the....

Wow! There are 2 3/4 apples inside? 
Wait, look at the first ingredient on the list below.... that says apple JUICE. 
None of the fiber, all of the sugar. 
In fact, the "Goodness Inside" ought to be showing little cartons of Apple Juicy Juice, because that's the main ingredient in the Green Machine. 
Wait, look back at the bottle. 
The broccoli and apple are equal in size... that means there must be a lot of broccoli in there, too, right?


 Well, Naked Juice was kind enough to list the amounts of broccoli and other greens in a bottle of Green Machine. 
So, how much broccoli is actually in there? I mean, there's a huge floret on the bottle. It must be in there somewhere. 
The answer is 100 mg. That's .1 gram of broccoli. 
Check it out below.

 

Look at how supportive they are, encouraging you to drink up all those greens.
Don't get me wrong, all of these foods are incredibly healthy. 'Superfoods', as they're fondly called.
But, there's 2.25 grams of them inside.
 Yes, I took it upon myself to do some advanced mathematics and add up the totals.
In every bottle, there are 56 grams of sugar, and 2.25 g of green vegetables. 
In perspective, a small paperclip weighs approximately 1 gram.
You are consuming 2.25 small paperclips worth of greens per bottle of Green Machine.
 Congratulations.

This beverage has also been pasteurized. Many people overlook the little blurb in the corner of juice containers that read, "This product has been gently pasteurized". Heating juice to a high enough temperature to kill all the potentially harmful bacteria inside isn't necessarily a good move, though. Pasteurization is far from discriminating... it kills the good along with the bad. 

The government claims that pasteurization isn't harmful to the nutrients in a product, but the government also considers pizza a serving of vegetables in public school cafeterias. Until the individuals who make these claims sever their ties with the companies who make these products... I remain a skeptic. In fact, many companies have resorted to fortifying their juices with additives. Skepticism increased.

 One thing that's not up for debate, however, is that the fresher the beverage is, the better.

So how do we redeem ourselves from faux-health-drink-that's-actually-a-subsidiary-of-PepsiCo purgatory, you ask?
Well, you could go eat a Snickers. Just kidding.
In reality, green shakes are a great idea... they just shouldn't contain more sugar than a soda.
(Yes, Naked's Green Machine has 14 more grams of sugar than a Coke.)

Inspired by the oh-so-trendy green drink, but wholly aware of its faults, I came up with a homemade one. This version, however, is actually healthy.


It contains a total of 19 grams of sugar (that's 2/3 less sugar in a Green Machine) and 14 grams of protein (more than 3x the protein in a Green Machine). This Green, Mean Protein Machine is high in fiber and calcium, while a Naked Green Machine contains 0% fiber and 4% calcium per bottle. So keep it fresh, and more importantly, keep it real. Enjoy.


Green, Mean Protein Machine Base:
- 1 large frozen banana, chopped
- 1 GIANT handful of spinach, don't get skimpy
- 6 ice cubes
- 1 tbsp flax, chia or hemp seeds
- 3/4 C almond milk
- 1/4 C Trader Joe's vanilla help protein powder, or your protein powder of choice

Blend the banana, spinach, seeds, and ice until no large chunks remain. Add in the remaining ingredients and blend until smooth. You now have a greens-packed, high protein smoothie that's high in iron, vitamin A, C, E, & D, and provides around 300 calories that don't come purely from sugar (satiety: increased!)

It's delicious as is... but then again, why not add in something else nutritious (and tasty)?

Here are some of my favorite combinations:
* 1 tbsp peanut butter, or 2 tbsp Better Than Peanut Butter + a pinch of cinnamon
* 1 tbsp cocoa powder.
* A big handful of berries. Blueberries, strawberries, raspberries, and blackberries all work well.
*Add a superfood! I'm not saying you have to to hunt down spirulina, wheat grass, or cacao nibs, but if you have them on hand or want to take your breakfast to the next level of enlightenment, blending them into a smoothie is a great way to start.
* For a drink with texture, try blending in a tbsp of coconut or a handful of your favorite nut.

Do you have a favorite shake ingredient? Feel free to share below!

Tuesday, January 17, 2012

Just A Note About My Not Being Dead

To my dearest esteemed colleagues: I haven't disappeared from the blogosphere for good, I've simply decided to step up my game. I recently enrolled in advanced photography and am waiting to publish posts until I have Bon Apetit worthy photos to accompany the text. That way, even if you loathe science, there are still pretty pictures to keep you entertained.

I've decided that in order to get the ball rolling (or at least be noticed more often by hungry, wandering eyes), the images need to be out of this world (or at least not taken on my point and shoot). Little did I know that half of blogging is photography.... but the veil has been lifted and I'm officially on board. I have lots of things lined up, they just lack the beautiful and enticing pictures that evokes sighs of desire and salivation onto one's keyboard.

Don't worry, though, it's coming.

Monday, December 19, 2011

Birthday (Banana Cream Pudding Peanut Butter Cookie Pie) Cake For Meem

Recently, I read an article about children consuming thousands of calories during class birthday parties and certain schools hoping to ban the unhealthy celebrations. I recalled images of store-bought vanilla ice cream cakes, oil-stained pizza boxes, and empty cups of Coca-Cola from my childhood. Simultaneously, I felt nostalgia for the pure festivity of in-class birthday parties, as well as an overwhelming feeling of disgust in regards to the choices we were given as kids. And soda. And society as a whole.  

Then, I promptly remembered my mom's upcoming birthday.... and decided to bake a cake filled with pudding.


My mom (affectionately called "Meem") is a sucker for banana pudding... but how is pudding worthy of a birthday? Why would anyone get excited over friends and family bringing out a bowl of pudding? Where would the candles go? It just wasn't conceptually working. We needed a cake. But, this birthday cake would have to be better than the artificially delicious birthday cakes of yesteryear. It would have to maintain the elements of decadence and festivity (no spinach-laden, sugar-free, grain-free cake today), but nix the stomach ache, nausea, and crash that generally followed the demolishing of a store-bought cake... and, it would have to be filled with banana pudding.

I started with a Nutter Butter pie crust, because a) I'd just discovered Nutter Butters were egg and dairy-free (yes, that's a less radical-sounding way of saying vegan) which was particularly exciting and b) there needed to be one really decadent aspect of this confection. Plus, because Nutter Butters have a creamy filling, I only needed a little bit of Earth Balance to bring it all together. It seemed decadent... but still ended up being healthier than a classic pie crust. Oh, and by the way, "classic" is the new word for "sticks and sticks of butter and white flour." I'd definitely make this crust again with banana pudding, chocolate custard, mocha pie, or with another crust on top and bananas in the middle like a sandwich. For breakfast. Moving on...

On top of the pie crust went a ring of whole-wheat banana bread/cake, because if the middle was vanilla, the outside needed to be banana (according to the imaginary laws of reincarnating banana pudding as a cake). Using bananas is a smart way to make baked goods more nutritious, because they serve as a natural sweetener and as a fat substitute that won't make anyone fat. They also deliver a healthy dose of vitamin C, B6, and potassium. Why not sneak some nutrients into a cake... I mean, we are going to end up eating vast amounts of it anyway, right? <Insert dumb joke about going bananas here> The next order of business was a simple vanilla pudding. The ingredients are few, preparation is minimal, and it contains no butter, no cream, and no gelatin. Oh, and it's really good. (Paula Dean is turning in her grave right now... wait, she's not dead yet? That's awkward.) Anyway, it firms up pretty quickly, so you'll probably need to run it through the food processor before serving, unless you want to eat it in chunk form.
Why not just use this fabulous box of Jell-O Instant Vanilla Pudding? How dare you ask that, reader! Unless you're in the business of ingesting disodium phosphate and tetrasodium pyrophosphate, of course. They're both lovely alkaline chemicals which cause skin and eye irritation in humans, and "severe irritation and corneal injury in the rabbit eye"... it's always nice to see that scientists are using lab animals for a worthy cause (scoff). 

Jell-O also contains Yellow 5 & 6. The former is actually called tartrazine, and causes the most reactions of all the azo dyes. People who do have an intolerance to Yellow 5 are often also allergic to aspirin and develop migraines, blurred vision, itching, weakness, heatwaves, feeling of suffocation, insomnia and purple skin patches as a result of ingestion. Sexy. The latter is manufactured from petroleum. Yes, refined, chemically-altered petroleum is now considered a food ingredient. Last but not least, there's BHA, a preservative that the state of California has officially listed as a carcinogen and that countless furry creatures involuntarily sacrificed their lives for during testing. Syrian golden hamsters died of cancer for this Jell-O, people. If that's not a good enough incentive to avoid this powder, I don't know what is. Besides, everything tastes better when it's homemade. 

Cookie crumbs on bananas on pudding on cookie crumbs on bananas on pudding on bananas on crust, surrounded by a cake fortress.
Don't hesitate to just use the pie crust, make a bowl of pudding, or bake a cake in a normal shape. There's no obligation to construct this whole, giant confection. Feel free to take what you like and leave the rest.

Meem's Birthday (Banana Cream Pudding Peanut Butter Cookie Pie) Layer Cake:

The night before:
Nutter Butter Crust-
- 11 Nutter Butters
- 3 tbsp Earth Balance, melted 
- 1/2 tsp vanilla extract
Preheat oven to 375 degrees. Pulse cookies in the food processor until crumby, then blend in Earth Balance and vanilla extract. Press into the bottom of a spring form pan and bake for 5 minutes. Cool at room temperature, then refrigerate.

Banana Cake Ring-
- 1 C whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp Stevia (you can use more brown sugar if you don't have Stevia)
- 3 tbsp brown sugar
- 3-4 tbsp oil
- 2 large, ripe bananas, mashed 
- 1/4 C almond milk
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees. Combine flour, baking soda, salt, and stevia in a bowl. In a large bowl, combine beat together sugar and oil, then add mashed bananas. Stir in almond milk and vanilla, then gradually add in the flour mixture. Make a ring of cake batter on top of the Nutter Butter crust by placing a round casserole dish (or other oven safe mold that's approximately 2 inches smaller in diameter than the spring form pan) in the middle of the crust, then fill cake batter in around the sides. For a regular cake, just pour batter into a spring form or other cake mold. Then, bake for 25-30 minutes, or until a toothpick comes out clean. Cool at room temperature.

Vanilla Pudding-
- 1/2 C sugar
- 1/4 tsp stevia
- 1/4 C + 2 tbsp corn starch
- 1/4 tsp salt
- 4 C almond milk
- 1 tbsp vanilla
Blend together milk, sugar, cornstarch and salt in a food processor. Bring mixture to a boil over medium heat, whisking constantly until thickened. Reduce heat to a simmer for another minute, the remove from stove and stir in vanilla. Refrigerate for at least 3 hours, then blend in a food processor before serving.

Day of serving: 
- 3 ripe bananas
- 11 Nutter Butters, divided
- Vanilla wafers, optional

Slice one banana and layer it along the bottom of the cookie crust. Pour chilled vanilla pudding into a food processor and blend until smooth, then pour half of the vanilla pudding on top of the bananas. Slice another banana and layer it on top of the vanilla pudding. In a food processor, blend the 8 Nutter Butters to form coarse crumbs, then layer on top of the sliced bananas, followed by the other half of vanilla pudding. In a food processor, blend 3 Nutter Butters into very fine crumbs, then sprinkle evenly over the top of the vanilla pudding/banana cake ring. Slice the last banana and use with the vanilla wafers to make a decorative ring or flower in the center. 
Essentially, the layers should go like this: Nutter Butter crust, 1 sliced banana, 1/2 the vanilla pudding, 1 sliced banana, 8 crushed nutter butters, other 1/2 of the vanilla pudding, nutter butter sprinkling, 1 sliced banana and vanilla wafers (all in the middle of a banana cake ring). Serves 10 at 350 calories per slice. 

It didn't last long enough for pretty pictures... hopefully yours won't either. Enjoy.

Monday, November 28, 2011

Pesto Pizza: The Date Night Superfood

Here are just a few of the perks of making pizza at home: 
1. You can add hundreds of toppings without a $3.00 charge per item. 
2. It's a fun date idea, and only one/neither of you really needs to know how to cook.
3. You and your date both end up with an equal amount of green stuff in your teeth.
4. Eating fresh pesto, that you just made, on delicious crust, is one of the more satisfying experiences in life.

Defining the word 'pizza' is no simple feat. In order to be inclusive, one would have to say pizza is 'a flatbread with toppings, baked'... only sometimes the bread isn't even flat. Or baked. Normally there are tomatoes and cheese involved, but not if it's a white pizza, pesto pizza, or cheese-less pizza. In Amuricuh, we like our pizza thick, cheesy, oily and topped with pepperoni (and sometimes, we stuff our thick crust with more cheese... mmmm, tastes like diabetes). In Russia, red herring is a popular choice. Green peas top Brazilian pizza, and Mayo Jaga (potato, bacon, and mayonnaise) adorns Japanese pizza. Unless, of course, it's eel or squid gracing the surface of a Japanese pizza, which are also favorites. Popular options in India include mutton, pickled ginger, or paneer cheese. Basically, pizza can be just about anything and maintain its status as a tasty, popular item... but can it be vegan? Challenge accepted.

Vegan? As in tofu and leaf pizza? Nope! The goal here was still a decadent, cheesy, melty, flavorful mess... it just won't make you feel terrible after eating half of it. In fact, you'll feel great. I'm not preaching from the standpoint of someone who hasn't had "real" pizza in years; I've had every variety of pizza available in the continental U.S. (and a few other continents), and quite frankly, this is really delicious. Daiya is more flavorful than mozzarella, so you don't need as much (hundreds of empty calories, eliminated!), but, it's still as rich and silky in texture as cow's milk cheese. If you've never had it, I recommend buying some immediately. And if you're not in the mood for pizza, this pesto recipe is the best I've ever tried, and would likely taste equally amazing on pasta, in a scramble, or over seafood. You'll have a bit leftover even if you do make the pizza, so get creative. 

Aside from the taste factor, this pesto is also incredibly good for you. Walnuts are amazing... you can read a rant about them here. Garlic, basil, and arugula will give you a heavy dose of vitamin B6, K, C, A, manganese, and a handful of other nutrients that people pay lots of money to take in pill-form. Nutritional yeast is high in fiber, thiamin, riboflavin, niacin, vitamin B6, B12, folate and zinc. What does that mean? It's a conveniently available, cheese-y tasting powder that contains all the things meatless diets are supposedly lacking. Eat your words (and some yeast), carnivores! To those unfamiliar with nutritional yeast, it's tasty and easy to throw in just about anything, especially sauces. It does, however, lack Omega-3 and Omega-6... but fear not! Olive oil is full of both of these healthy, polyunsaturated fats. Basically, this green spread contains everything that people think is only available in meat. Eat pizza, get healthy.


Vegan Pesto Pizza:
Pesto-
1/3 cup roasted walnuts
3 garlic cloves
3 cups coarsely chopped arugula
1/3 cup coarsely chopped fresh basil
3 tbsp nutritional yeast flakes
Salt and pepper, to taste
1-2 tbsp olive oil
Other-
8 ounces prepared pizza dough*
1/4 C Daiya mozzarella shreds 
- Flour, for rolling
- Toppings: I used slices of Trader Joe's vegan sausage, fresh arugula, thinly sliced onion, tomato, and mushrooms 


Preheat oven to 425 degrees. To make the pesto, combine all pesto ingredients in a food processor, then blend while gradually pouring in the olive oil. On a floured work surface, stretch out pizza dough to desired thickness- about 12 inches in diameter. Spread the pesto over the dough, leaving 1-inch ring around the edges uncovered. You won't use all of the pesto, so save the extra in the frige for the next day. Top the pesto with onions, tomatoes, sausage, etc., then sprinkle with mozzarella. Transfer to a baking sheet and bake for 15 minutes, until edges are golden and cheese is melted, or until the kitchen smells too awesome for you to hold out any longer.

*If you don't have the time to make fresh pizza dough, frozen dough is easy to use. Just place frozen dough in the refrigerator the day before you plan to use it. Two hours before you want to make the pizza, place the dough in a covered, oiled bowl and let it rise at room temperature.