Instructions

• Press the “saute” button on an electric pressure cooker and preheat on high heat. Once the interior pot is hot, add the olive oil and onion. Cook, stirring frequently, until the onion is softened, about 3 – 5 minutes. 
• Add the red bell pepper and saute for 1 minute.
• Stir in the garlic, jalapeño, paprika, oregano, cumin seeds, chipotle and 1 tablespoon salt (see note below) and stir until fragrant and the spices are coated in oil, about 30 seconds.
• Add the black beans, bay leaves, orange and lime juice and the water. Secure the lid of the pressure cooker and cook on high for 45 minutes, allowing the pressure to release naturally.
• Taste the beans and season with additional salt, if needed.
• Serve the beans in bowls with cooked rice, quinoa or other whole grain. Top with desired garnishes and enjoy.

Instructions

Cauliflower

In a pot, bring beer, water & seasoning to a boil.

Seasoning is to taste, but here is a starting point. 2 TBSP Old Bay, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, pinch of salt and pepper

Once boiling, put cauliflower in pot and let come to a boil & lower to medium for about 10 minutes, or until tender.

Chipotle Cashew Cream Sauce

If you are using a standard blender, soak your cashews overnight to soften them. In a vitamix, or other high power blender, this is not necessary)

Combine cashews, water, lime, salt, vinegar, adobo sauce & chipotle pepper in blender and blend on high until smooth. Texture should be creamy, not runny.

PINEAPPLE SALSA RECIPE

Instructions

Follow my basic pizza dough recipe from my HOME MADE PIZZA link. Once your dough has been tossed, arrange a single layer of smoked mozzarella.  Top with a sprinkling of pesto, & chopped roasted tomatoes.  You could end here with just a quick grind of fresh pepper and some sea salt.  I had some manicotti filling in the fridge from when my friend made it the other day, so I put some small drops of the filling around the pizza and filled in any bare spots with some italian 4 cheese blend.  Through it in the oven for about 4-7 minutes at 500-525F and you will have a delicious dinner that feels like something you’d get during a night out on the town!

Instructions

Roll or toss your pizza crust. (Click to see my pizza dough recipe)  If you are using alfredo, put a thin coat on the crust now.  Arrange your thin slices of potato around the entire pizza.  Top with shredded fontina.  Drizzle a generous amount of truffle oil over the top of the pizza and top with fresh pepper, a bit of sea salt & some garlic powder.  Bake in a very hot oven (I cook pizzas at about 500-550) until crust looks done and cheese is nicely melted. (usually around 6 minutes)

Instructions

Combine all the ingredients in a blend and process until completely smooth and no orange flecks remain. Pour into  medium saucepan and place over medium heat.  Cook, stirring almost constantly for 18-20 minutes, or until the sauce is very thick, smooth & creamy.  Stored ina  covered container in the refrigerator, letfover sauce will keep for 5-7 days.

Instructions

Sauté onions in a bit of oil for 3-5 minutes. Add carrots. Sauté until almost tender. Add cabbage and cook covered until tender. Add vegetable broth. Add tofu and simmer, covered, for 3-4 minutes. Take off heat. Add seaweed if using. When soup has cooled substantially (you do NOT want it hot!) take a small bowl and add the cooled broth to it. Mix in your 4 TBSP of miso and mix well. Add this back to the soup and stir. Viola! Home made miso soup!

Instructions

Dough: Heat your water to around 110 degrees.  I use filtered water and put it in the microwave for about a minute.  When you feel the water, it should be very warm, but not HOT.  You want to wake the yeast up and activate it, but you don't want to kill it.  Once the water is at the correct temperature, put half of it in a small bowl, and mix in the honey.  The add the yeast and let it proof while you are adding the other ingrediemts to the mixer.  You will want to let this sit for about 10 minutes. In a kitchen aid mixer with dough hook, add all ingredients and start mixer on low. After two minutes, gradually raise speed of mixer. If dough seems too floury, add some water. If it seems to sticky, add some flour. Continue to mix on a medium low speed for 7 minutes or so. Remove the dough from the mixer cut into 4.  This will make an appropriately sized crust for most home pizza stones and peels.  Work each piece into a ball, coat in olive oil and put in a bowl.  Cover the bowls with with a towel and let rise for about an hour. (If they are in a cooler place, this may take a bit longer) COOKING ON GRILL: This is going to depend on the type of grill you have.  On a less expensive grill, the flame is too close to the crust and you will burn it if you cook directly on the grate.  I have a Weber Genesis grill.  With the model I have, the flame is far enough from the grate that it won’t burn your crust, so I cook directly on the grill grate.  If you have a grill where the flame is closer, I’d recommend using a pizza stone on the grill.  Let it get warmed up for at least 20 minutes.  Put you grill up nice and high, keep the lid closed and heat the whole grill.  When you are ready to cook your pizza, open the grill, put he pizza in and close the grill as quickly as possible to keep the temperature high.  You pizza will cook FAST, so check it after the first 3 minutes, and then every minute or so after.  It will only take 4-6 minutes to cook.  You will likely find that your grill has hot spots.  If this is the case, your pizza will benefit from being spun 180 degrees half way through the cooking cycle. Cooking In the Oven: The process to cooking in the oven is very similar to the grill, but you don’t have to worry about burning the crust as much.  You’re going to want to get your oven VERY hot - between 500 & 550 degrees.  Heat the oven WITH A PIZZA STONE in it for a minimum of 30 minutes to be sure the pizza stone is hot.  When your oven and stone are fully preheated, put your pizza on the stone and bake for 4-7 minutes, until your crust is golden and cheese is starting to brown.  Depending on your oven, there may or may not be hot spots.  If you see your pizza is not cooking evenly, spin it half way through.