Monday, July 4, 2011

Happy Independence Day!!

Aka Happy 4th of July!!

This the time for bbqs, swimming, fireworks, friends, and fun. Oh and some good food too!

I told you all I was planning on making a pizza and sangria for a party I was having. Well they both came out great. And for dessert- what other then some smores! Over a fire pit (or in a fire pit, in a foil pouch to make a vegan version).

The pizza was inspired by Mama Pea from Peas and Thank You. Check out her original post:  No "But Mama Pea" . Inspired by this recipe, I made my own crust (honey whole wheat with garlic powder), used my bbq sauce, black beans and a bunch of other things.

BBQ Black Bean Veggie Pizza 

1/2 can rinsed black beans
1/2 cup roasted mushrooms (with cumin, onion powder, s&p, oil)
1/2 cup chopped green peppers
1/2 cup caramelized onions
6 chopped black olives
1/4 cup chopped pineapple
1/4 cup frozen corn kernels
1/2 cup bbq sauce
1 bag of reduced fat 4 cheese Italian Blend

honey whole wheat pizza crust:
2 cups whole wheat flour
1 package active dry yeast
1/2 cup warm water
1 tablespoon garlic powder
1/4 cup water
1/2 teaspoon salt

Mix the yeast and 1/2 cup warm water and let it activate. Mix the flour, garlic powder, salt, then add the yeast mixture. Add extra water if needed. Knead the dough for 3 minutes, then cover with oil and let it rise for 30 minutes.

After it rises, punch it down, roll it out, place on a corn meal covered pan. Cover the dough with sauce, then bake in a preheated 450 degree oven for 15 minutes.

Remove from the oven, cover with cheese and toppings. Bake for another 15 minutes or until the cheese is browned and the crust is crispy.


To drink with your rather interesting pizza how about some sangria!

Not Too Tipsy Sangria 

2 bottles of Jam Jar Sweet Shiraz
1 32 fl oz Pineapple Juice
1 32fl oz Pomegranate Juice
1 32fl oz Pomegranate/Blueberry Juice Blend
1 apple
1/2 pint strawberries
1/2 pint blueberries
2 oranges

Cut up the apple in quarter slices, cut the oranges in half moon rings, and slice the strawberries. Place all of the fruit in a pitcher (I placed it in the spigot container) and cover with the wine (both bottles) Place in the fridge and let it soak for a few hours. Then pour in the fruit juices and mix everything up. Chill over night, and serve.

And now for dessert! I made homemade graham crackers. I used a recipe from vegan cookies invade your cookie jar. I found this vegan marshmallow creme stuff called ricemellow creme. I wanted to try this chocolate by Endangered Species dark chocolate 72%. They came out great!

Graham Crackers

1 1/2 cups whole wheat flour
3 tablespoons date sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon vanilla
1/4 cup water

Preheat oven 350 degrees. Line a baking sheet with parchment paper.

Mix the flour, sugar, baking soda, cinnamon, and salt.

Mix the oil, molasses, water, and vanilla.

Mix the two together.

Use your hand to combine the dough fully.

Roll out the dough on a lightly floured surface.

Cut into 2 inch squares. (I used a pie dough cutter with a crimped edge.) You can recombine the dough with a little bit of water and re-roll it out. Place on the prepared pans and poke with a fork. Bake 12 to 14 minutes, turning the pan after half of the baking.

Let the cookies cool.

To make the smores, place a little of the ricemellow creme on each cookie, place a chocolate square on one cookie. I then place the cookies in foil and put them in the fire to melt the chocolate. They tasted just like a normal smore! So good. The ricemellow pretty good, it reminded me of fluff, but then again I have never actually eaten fluff.

The BBQ was a great time, the food went over well, and yes there were burgers and dogs served as well and a keg may have been present.

I hope you all enjoy your own parties!

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