laurenlikestocook

Pizza and Chinese Food

In Chinese, Flexitarian, Italian, Pizza, Quick Meal, Rice, Salad, Seitan, Vegan, Vegetables, Vegetarian on September 5, 2012 at 3:59 pm

Those were my only two delivery options when I lived in my first apartment after college.  My street was a quiet crescent shape, there were lots of trees and families, and I was only a 5 minute walk to the subway.  I also had no roommates and lived on the top floor.  However, not much else made me happy to live there.  The neighborhood had about a 2 block stretch of the necessary businesses – bank, coffee shop, bodega, grocery store, 99 cent store, cleaners, shoe repair, and the aforementioned eateries.  There was also a 24 hour diner, but they didn’t deliver.  Thus, when I came home from a hard day of work (which was every day), I’d crack open a beer and 2 or 3 times a week I’d order either pizza/pasta or Chinese food.  I wasn’t as experienced with cooking as I am now, so I hadn’t had enough in my repertoire to mix things up in my own kitchen.  Then I met Nick, who had a big beautiful kitchen, perfect for improving my skills (while winning his heart at the same time).

Times have changed, and so have my skills and appetite.  While I still crave the pizza and Chinese of bachelorettehood’s past, I seldom order delivery to avoid the extra fat, calories, and salt that is packed inside the cardboard containers.  Instead, I’ll make my own versions at home: a whole wheat pitza, or a splurge on TJ’s whole wheat pizza dough helps with the carb cravings, and stirfries with brown rice replace MSG.  With the bounty of veggies I purchased during my Eat to Live inspired market trip, both cuisines avail themselves to being infused with said produce.

For Nick, I made a pitza using pesto and fresh tomatoes instead of marinara sauce.

I topped them with all those veggies, and added some cheese.  I made a side salad of cucumber, tomato, and chives.

For myself, I attempted my first cauliflower pizza crust!  It comes out more like an omelet, but it’s pretty tasty.

Cauliflower Pizza Crust

Serves 2

1 head cauliflower, cut into florets
2 egg whites
1/2 cup shredded fresh mozzarella
sprinkle each of garlic powder, salt, and oregano

After steaming the cauliflower for 5ish minutes, I drained the florets and used a ricer to squeeze out extra fluid.  I couldn’t fully rice it with the gadget, so I pulsed the cauliflower in the food processor.

Then I combined the cauliflower with the other ingredients, spread the mixture on a toaster oven baking sheet, and baked for 15 minutes at 400º.

Before baking…

After baking.

Then it was time to top the crust.  Since there was already cheese in there, I left that out for my version.  I just used pesto, tomatoes, zucchini, mushroom, peppers, and chives.

Before broiling…

With the toaster oven on broil, The toppings just needed 5 minutes.

Here’s a slice….

The ends were really crispy, which was most pizza-crust like.  However, the middle was similar to an omelet, only tastier.  I’d definitely recommend it!

Now let’s move further east.

Vegetables – taste the rainbow.

I don’t think I really need to go over a recipe for this.  All you need is a Wok, some veggies, preferable an onion or scallion, some garlic, and at least some soy sauce.  Other ingredients like toasted sesame oil, mirin, or chili paste are also welcome additions.  Using corn starch with broth helps create a nice thick sauce, as well.

Serve with some protein (like 5 spice seitan or chicken), brown rice, and a nice salad (I used red cabbage as my base and dressed with carrot ginger dressing).

Counter clockwise from top left: Mirin chicken, brown rice, veggie stir fry, salad (cabbage, cucumber, tomato, avocado, ginger dressing)

Lots of veggies, lots of salad, and a smidge seitan in garlic sauce.

My salad was really big (like 1/4 of a huge cabbage), and the greenish dressing is that chive based version I talked about in my last post.  Had I only had some berries on there, I’d be the [G] Bomb[s].

I know what you may be thinking: that’s a lot of veggies.  However, combined with the essences of take out food, it’s a good balance of naughty and nice.  It’s not even THAT naughty.  I should know; I used to be a take-out-a-holic.

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