Archive for Seasonal

Beetza (Beet Pizza)

You maybe hate beets. That’s okay. Beets are a pretty polarizing vegetable. Many people think they taste like dirt. 

But like many other vegetables (oh hi brussels sprouts), a lot of the way they taste is in how you treat them. 

Brussels sprouts caramelized at high heat in hot oil are delicious. Boil them for 40 minutes until they are a sickly greenish-grey? Yeah, they’re terrible. 

a pizza topped with beet slices, blue cheese and greens

Same with beets. They’re not great boiled, but roasted, they come alive and the natural sugars actually make them quite tasty and sweet. 

So beets on a pizza. Weird? Perhaps. But don’t knock it till you try it. 

I’ve been using my new Breville Smart Oven Air almost constantly these last few months since I got it around my birthday. It’s been great. There are just two of us, so it’s been really useful to not have to turn on the big oven for most things. I think I’ve only used my oven a few times since I got it. 

One of the settings on the Breville Smart Oven Air is pizza. We are very seldom without frozen pizza in our freezer. It’s just an easy option for nights when we are super busy, or if it’s the weekend and I don’t feel much like cooking. Sometimes I buy the plain cheese ones from Costco, and sometimes I make my own

This particular combo is brought to you by the letter “B.” When I first started thinking about putting beets on pizza, I thought, what kind of cheese would go well with that? And the answer, of course, was blue. Beets, blue cheese… finished with the beet greens… what could be a more fall pizza than that? 

I realize this won’t appeal to everyone. And that’s okay. But also, don’t knock it till you’ve tried it. It’s actually really, really good. 

via GIPHY

Beetza (Beet Pizza)

Ingredients

  • 1 recipe your favourite pizza dough (I’m currently using the @foodgays from their cookbook, Cooking in Color) or your favourite store-bought pizza crust
  • 1 medium-large beet
  • tomato sauce or pizza sauce (homemade or store bought)
  • 1/4 cup parmesan cheese 
  • 1/4 cup blue cheese 
  • beet greens or arugula
  • olive oil
  • balsamic reduction

Method

  1. Wash the beet well and cut into really thin slices using a knife or a mandolin. Brush the slices with oil on both sides and sprinkle with pepper. Place on a cookie sheet and roast in a hot oven (400-425) until crispy on the edges (I did this step on the airfryer mode of my Breville Smart Oven Air). Remove and place to the side. 
  2. Roll out or stretch your pizza dough to the right size to fit your pan. Before placing the dough on the pan, brush the pan with a little olive oil and sprinkle some cornmeal down to keep it from sticking and to help give a crispier crust. 
  3. Place the dough on the pan and stretch it to fit. 
  4. Place a few tablespoons (up to 1/4 cup) of tomato sauce on the dough and spread it evenly. 
  5. Sprinkle the dough with a fine layer of parmesan cheese. 
  6. Place the roasted beet chips on the pizza, then crumble and scatter about the blue cheese. 
  7. Bake pizza in a pre-heated hot oven (425) for about 9-12 minutes, or until the edges are golden. 
  8. Remove from oven and garnish with clean, chopped beet greens or arugula, a drizzle of fresh olive oil and a drizzle of balsamic reduction (if you wish). 
  9. Serve immediately. 

Pumpkin Spiced Donuts {Vegan}

In my pumpkin-spiced frenzy these last couple of weeks, I’ve been doing less recipe creation and more remaking old favourites. 

I made the No Sugar Spice Cake, which is sweetened with dates and Kabocha, and full of lovely warming spices. I made squash risotto. And I made these Pumpkin Spice Donuts, which is a recipe from my cookbook, Aquafabulous

a stack of three pumpkin spiced donuts on a plate

Now, it’s been a couple years since I created and tested this recipe, so it was nice to see that it still works (also: Phew!). 

This is a baked donut, so there’s no deep-frying required. What you do require, however, is a donut pan, but those are easily procured via Amazon

The donuts themselves are bursting with those warming spices that we love so much this time of the year; cinnamon, ginger, nutmeg, cloves and cardamom. But what really, really makes these bad boys pop is the dusting of cinnamon sugar at the end, so don’t skip it. 

Sink your teeth into one of these warm donuts and all your Pumpkin-spiced dreams will be coming true. 

Pumpkin Spiced Donuts {Vegan}

(recipe courtesy of Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba)

Makes 6-9 donuts

Ingredients:

  • 2 tbsp coconut oil, melted
  • 3 tbsp unsweetened non-dairy milk (I used oat)
  • 2 tbsp aquafaba
  • 2 tbsp maple syrup
  • 1/3 cup pumpkin or squash puree
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 1 1/4 all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom 

For the coating: 

  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 2 tbsp vegan butter, melted

Method: 

  1. In your stand mixer with the paddle attachment, combine the coconut oil, non-dairy milk, aquafaba, maple syrup, pumpkin and vanilla. Beat on medium until blended, 3 minutes. Add brown sugar and beat for another few minutes. 
  2. In a medium bowl, combine the dry ingredients. With the mixer on its lowest setting, slowly add the dry mixture to the wet, a little at a time, until it’s all incorporated. Stop the mixer, scrape down the sides and mix again. 
  3. Scoop the mixture into a piping bag or a large zip-top bag, and close it up. Smush all the batter down into one corner of the bag (I use my bench scraper for this), and snip off the corner of the bag. 
  4. Spray your donut pans with oil, or use a pastry brush to grease them. Pipe the donut batter into the pans, then bake at 350 degrees for about 10-12 minutes, until the tops are firm. 
  5. Allow them to set up and cool in the pan for a few minutes, then run a small offset spatula around the edges of the donuts and pop them out onto a cooling rack. 
  6. Meanwhile, combine the sugar and cinnamon in a flat-bottomed bowl. Brush each of the donuts with melted vegan butter on both sides, then drop them into the cinnamon sugar. Flip to coat. Transfer to a wire rack, and repeat for the remaining donuts. 
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