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This restaurant in Stanwood needs a LOT of help in the “veganizing” department. (Check the online menu to see for yourself 😦 )
However– I dine here from time to time with my non-vegan family. Fortunately my husband and I always end up satisfied with our vegan meal.
We order the large vegetarian pizza. We prefer to substitute spinach for the mushrooms and we ask for artichokes instead of the cheese. Our colorful pizza always elicits comments, such as…
“THAT LOOKS GOOD!”
Yes, it does. It tastes good, too! We never take leftovers home.
Despite eating half of the pizza…
…without that huge brick of cheese and meat in the belly, I always leave the restaurant feeling satisfied but still light and energenic!
Why don’t YOU try a vegan pizza today? 🙂
Let’s get 2 things out in the open right now:
- I need chocolate.
- I want to have my cake and eat it too.
It is possible to deliciously “healthify” most sweet treats. In this recipe I turned a batch of white flour/high sugar/high fat chocolate cupcakes into a tasty *gluten-free (GF) chocolate muffin containing less sweetener and refined oil.
There’s also a “secret” healthy ingredient: the pulp from juicing beets. When I juice fresh fruits and vegetables, I occasionally reserve a bit of the pulp from apples, carrots, and beets. I freeze the pulp for later use. Chocolate and beet go well together. I bet you don’t taste the beet!
Dry Ingredients:
1/3 C EACH: quinoa, millet, and brown rice flours
1/2 C oat flour* (for 100% GF, use GF oats)
3 T ground flax
2/3 C cocoa powder
1 t baking soda
1/2 t salt
“Wet” Ingredients:
1 C non-dairy milk
1 T white vinegar
1/3 C evaporated cane juice (vegan sugar)
1/3 C vegan brown sugar
1/4 C organic canola oil
1 1/2 t vanilla extract
1/2 C pulp from juicing beets
1/3 C vegan chocolate chips (optional)
Combine the dry and wet ingredients separately, then mix together and add the chocolate chips. Bake in muffin liners at 350 degrees for 22 minutes. Makes 11.
Freeheel Vegan 