3.13.2013

Vegan quinoa pizza poppers you can feel good about

I have a confession.

Believe it or not, I didn't get this fabulous Chubby Vegan exterior by eating all sorts of healthy.

I got it because I have a dependence on sweet foods, I really, really dig carbs and I have an affinity for pizza. Seriously, who doesn't have a kinship with dough, pizza sauce and cheese?

And while I've been making strides when it comes to taking strides, running a few miles a day or at the very least sneaking in some spinning, it doesn't do me all that much good if I'm going home and gorging on deep fried whatever and candy-coated blah blah blah.

So I've been scouring Pinterest for dishes that aren't going to clog my heart with all their fatty goodness, but also contain more than just lettuce and lemon juice disguised as dressing.

Don't worry, I'm not going all skinny-mini on you all, I'm just trying to change up our ho-hum meal plans with a few new dishes here and there, ones I can feel good about feeding myself, Chubby Vegan Dad and our spawns.

I came across this guilt-free recipe for quinoa pizza balls, but noticed between the egg and low-fat cheese it called for that it needed some veganizing. The cheese is a pretty simple fix, but the egg was the conundrum. Most of my egg replacers are for baking, so while they bind, they have a lot of other ingredients hanging out with them to help accomplish the job. I decided to take a stab at these pizza balls using a little bit of silken tofu in place of the egg and let me tell you, they were a hit with Pearyn and Chubby Vegan Dad.

The best part? They're super simple, they're super not-bad-for-you and they're made of quinoa! This recipe is a serious win-win.



Vegan quinoa pizza poppers
(Makes around 30-36 'bites')
Ingredients:
1 cup quinoa
1 cup sliced baby bella mushrooms (diced)
1 small onion, diced
1 cup vegan mozzarella cheese
1/3 cup silken tofu
2 TBS plain almond milk
2 TBS Italian seasoning
2 TBS minced garlic
pizza sauce for dipping

Directions:
Bring two cups of water to a boil and add quinoa. Stir and then cover and simmer for 15-20 minutes or until all the water is gone. In a saute pan, drizzle a little olive oil or vegan butter and cook diced onion, mushrooms and garlic on medium heat until golden brown. Preheat your oven to 350. Using a stick blender (or a regular blender, I just didn't feel like cleaning mine), mix silken tofu and almond milk until it makes a thick liquid (basically until it's clump-free). Once everything is done cooking, mix together all the ingredients (except for the pizza sauce) in a medium bowl. Grease a mini-muffin tin and spoon about 1 TBS of quinoa mixture into each cup. Bake for 15-20 minutes, or until golden brown.

Serve with pizza sauce or sprinkle a little nutritional yeast or vegan parmesan if you're feeling wild.

And seriously, you're going to be making these a lot.

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2 comments:

  1. These look SOOOOOOOOOO good and I don't even like quinoa!

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  2. THese looks pretty tasty. Iv'e been trying to get a little exercise back into my routine as well. I love spin classes just wish my rear didn't hurt at the end. Hoping that stops once I'm doing it more regularly. I am trying to run but just can't get past the I HATE RUNNING frame of mind. Thanks for sharing this.

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