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14 Jul

I relish cooking simple foods in the summertime. It’s hot, and no one wants to really use the oven or stove excessively, which just cranks up the heat in the kitchen, and therefore, cranks up our moods, too!

Thankfully, the best foods in the summertime, when eaten at the peak of freshness, hardly need much effort from us. They definitely need some washing (I’ve found caterpillars in fresh fennel!). Pairing with seasonally adjacent foods helps, and maybe a little bit of heat to coax out their sugars. Fresh herbs never hurt, either.

This quesadilla with sweet corn, zucchini, goat cheese, and basil brings the best of summer together with maximum flavor and and minimal effort.

Goat cheese quesadillaGoat cheese quesadilla

What kind of corn to use? 

In a perfect world, you would make these quesadillas with fresh corn right off the cob, which honest to goodness doesn’t even need to be cooked to be eaten—it’s usually just that sweet.

You’ll need to remove the kernels from the cob for this recipe, though. All you need to do is just hold the ear upright and slice down the length of the cob to remove the kernels. (Here’s a step by step guide that Elise wrote.) Toss them in a hot pan, warm them up, and you’ve got a roasty-toasty approach to summertime sweet corn.

If you don’t have corn on the cob, you can use frozen or canned corn really easily—you just want to make sure the kernels aren’t wet. They need to be fairly dry when they hit the pan, because you’re kind of pan roasting them. Take a couple of paper towels to the corn and blot the kernels dry before tossing them in the pan.

How to Make Quesadillas with Sweet CornHow to Make Quesadillas with Sweet CornHow to Make Quesadillas with Sweet CornHow to Make Quesadillas with Sweet Corn

A Word About Zucchini Prep

I once walked around the farmers market with a chef friend of mine and saw the way he was selecting summer squash and zucchini: the smaller, the better. As soon I saw it, the lightbulbs went off!

They were about an inch or so in diameter, and they were short, perhaps no longer than 10 inches. They’re just so much easier to work with, and they’re less watery and more flavorful when they’re smaller. Because I’m using these small zucchini, I slice them in half lengthwise, and then in half again—essentially, quarters—and they are no bigger than a 1/2-inch at their widest. This size plays well with the sweet corn.

However, I know how zucchini like to roll in the summer. If you’ve got a garden and you can’t keep up, they get big, and they get that way fast. So if you have baseball-bat sized zucchini on your hands and you’ve already done things like make zucchini cake or bread, here’s what I’d do: Cut the zucchini lengthwise into long strip and then dice them as small as possible. This way they fit nicely into the pan with the corn, and they’re not so large that they’ll fall out of the quesadilla.

What herbs to use?

I love fresh basil with corn and scallions and goat cheese. Corn and basil are typically in season at the same time, and the sweetness of the corn just works against the sharp, sweet, and slightly minty taste you get from basil.

You could also substitute cilantro, but in the dead heat of summer where I live in Pennsylvania, cilantro does nothing but bolt, which makes the cilantro bitter.

If you were to make this dish in the winter and didn’t want to use basil, however, you could totally go for cilantro. There’s nothing wrong with that choice.

Goat cheese quesadillaGoat cheese quesadillaGoat cheese quesadillaGoat cheese quesadilla

Why use goat cheese?

There’s something about warm weather that makes me pull out the goat cheese. It’s such a great counterpart to the natural sweetness of fresh veggies in the summertime. And it’s flavorful without being too heavy, as far as cheeses go. A little bit goes a long way.

The key, too, is to soften it ahead of time so that it spreads more easily when it’s time to go onto the tortilla. I typically take it out of the refrigerator, and I find that if the kitchen’s warm, the goat cheese is about ready to roll by the time I’ve got the corn off the cob and the veggies chopped.

But just as goat cheese isn’t your typical cheese, this isn’t your typical quesadilla—you’re not going to get an end result with ooey-gooey cheese. If you’re into that, we’ve got plenty of other quesadillas to choose from!

LOVE QUESADILLAS? HERE ARE MORE TO TRY!

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27 Jun

There are many upsides to following a vegan diet — plenty of fruits, vegetables, and fibre-rich nuts and legumes. But one major downside? No pizza.

I mean, seriously, finding a good vegan pizza is kind of like spotting a unicorn in the wild — it’s the stuff of legends! Luckily, these 20 vegan pizza recipes will satisfy even the most dedicated cheese-lover. Don’t believe me? Get ready to have your mind totally blown.

Vegan Green Goddess Pizza

Okay, so this pizza doesn’t actually include green goddess dressing, but it is jam-packed with green veggies layered on a basil white hummus spread.

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Per serving (1 slice): 332 calories, 8.9 g fat (1.1 g saturated), 18.8 g carbs, 4 g sugar, 793 mg sodium, 7.9 g fibre, 13.5 g protein

READ MORE: A Must-Try Coconut Flour Crust Pizza

Skinny Mexican Avocado Pizza

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Wait, avocado pizza? My dreams have come true. This pizza is like a fiesta on a plate.

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Per serving: 171 calories, 4.1 g fat, 28.4 g carbs, 2.1 g sugar, 4.5 g fibre, 5.8 g protein

Socca Pizza

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Yes, socca sounds super fancy—rest assured, it’s not. It just means that instead of wheat flour, the crust is made from chickpea flour. (Hello, gluten-free pizza crust.) Think of it as a chickpea pancake topped with your favourite veggies and cashew cheese.

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Per serving (1/2 pizza): 364 calories, 35.3g carbs, 6.6g fibre, 12.6g protein

Summer Red Curry Naan Pizza

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Curry, naan, and pizza—three of the tastiest things ever. Add fresh summer vegetables and you have the perfect quick and light meal.

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Per pizza: 540 calories, 11.8 g fat (2 g saturated), 83.5 g carbs, 11 g sugar, 1178.5 mg sodium, 12.4 g fibre, 15 g protein

Best Homemade Vegan Pizza

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This veggie vegan pizza will convert even the biggest skeptic who believes there’s no such thing as pizza without real cheese.

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Per serving (1 slice): 230 calories, 7.6 g fat, 35.8 g carbs, 3.3 g sugar, 6.7 g fibre, 9.7 g protein

Vegan Berbere Chickpea Pizza

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It may not be your first instinct to top a pizza with this Ethiopian spice blend, but it makes for an incredibly flavorful meal. The creamy tahini dressing adds a cool, tasty texture.

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Per serving: 438 calories, 9 g fat, 72 g carbs, 5 g sugar, 896 mg sodium, 13 g fibre, 17 g protein

BBQ Chickpea And Cauliflower Pizza

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Can we talk about this pizza for a minute? It combines all the tangy goodness of barbecue in a vegan pizza.

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Per serving (1 slice): 495 calories, 16.1g fat (2.5g saturated), 78.9g carbs, 19.3g sugar, 1548mg sodium, 8.9g fibre, 13.3g protein

READ MORE: 6 Low-Carb Pizza Crusts That Will Help You Lose Weight

Lemon Herb Socca Pizza

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Okay, who would have thought to add lemon to pizza? But combined with fresh herbs like basil, tarragon, and oregano, you have a zippy, zesty treat.

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Per serving (1/4 pizza): 279 calories, 16 g fat (4 g saturated), 18.8 g carbs, 4 g sugar, 391.5 mg sodium, 3.5 g fibre, 14 g protein

Flatbread Pizza With Hummus

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If you’re wondering what to do with all your spring and summer vegetables, try this flatbread pizza. It’s fast and easy, making it a perfect weeknight meal.

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Per serving: 405 calories, 7 g fat, 68 g carbs, 14 g sugar, 437 mg sodium, 9 g fibre, 15 g protein

Pizza Bites With Pesto

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How cute are these little pizzas? You get a little pesto, sautéed mushroom, tomato, and crispy dough all in one bite.

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Per serving: 136.5 calories, 8 g fat (1 g saturated), 15 g carbs, 3 g sugar, 239 mg sodium, 2 g fibre, 4 g protein

Roasted Garlic And Portobello Mushroom Vegan Pizza

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Garlic and mushrooms make this vegan pizza a classic, not to mention, an easy weeknight dinner.

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Per serving (1/4 pizza): 237 calories, 6 g fat, 40 g carbs, 3 g sugar, 356 mg sodium, 2 g fibre, 7 g protein

Sicilian Cauliflower Pizza

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Braised cauliflower, sun-dried tomatoes, golden raisins, and red pepper flakes—this vegan pizza hits all the major flavours. Add a couple of dollops of almond ricotta, and your taste buds will thank you.

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Per serving: 224 calories, 5g fat (1g saturated), 33g carbs, 16g sugar, 334mg sodium, 6g fibre, 9g protein

Spinach Artichoke Pizza

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Think of this vegan pizza as your ultimate comfort food. Who can pass up the combo of spinach artichoke and pizza? Definitely not me.

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Per serving: 177 calories, 6g fat (1g saturated), 26g carbs, 1g sugar, 555mg sodium, 4g fibre, 7g protein

Stovetop Pizza With Avocado And Roasted Cherry Tomatoes

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Don’t want to turn on your oven but still craving pizza? No worries: Your stovetop works just as well for this pie.

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Per serving: 911 calories, 28 g fat (4 g saturated fat), 149 g carbs, 3 g sugar, 1836 mg sodium, 17 g fibre, 22 g protein

Sweet Potato Pizza Bites

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These mini sweet potato and pesto pizzas are a genius way to get your pizza and veggie fix. Plus, they make great party apps.

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Per serving: 48 calories, 2 g fat, 6 g carbs, 1 g sugar, 109 mg sodium, 1 g fibre, 1 g protein

READ MORE: Can Pizza Ever Be ‘Healthy’?

BBQ Chickpea Pizza

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You can’t have too many chickpeas or too much BBQ, so go ahead and make this vegan pizza the next time you need a satisfying dinner.

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Per serving (1/4 pizza): 301 calories, 6 g fat, 51 g carbs, 8 g sugar, 417 mg sodium, 10 g fibre, 12 g protein

Thai Chickpea And Veggie Pizza

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Want to switch up your regular pizza? Try adding some Thai flavours and peanut sauce. Your taste buds will thank you.

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Per serving: 468 calories, 0 g fat, 14 g carbs, 8 g sugar, 57 mg sodium, 4 g fibre, 2 g protein

Vegan Deep-Dish Pizza

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Just because you’re vegan doesn’t mean you have to give up deep-dish pizza, too. And while the thought of making pizza dough from scratch may make you nervous, don’t worry. This recipe is insanely easy.

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Per serving: 341 calories, 3 g fat, 66 g carbs, 6 g sugar, 540 mg sodium, 85 g fibre, 11 g protein

Vegan Tortilla Vegetable Pizza

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Super-crispy pizza topped with spicy sauce? Sign me up. You’ll get two of your five servings of veggies for the day with this vegan pizza recipe.

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Per serving (1 pizza): 181 calories, 30g carbs, 5g fibre, 7g protein

Vegan Greek Pizza

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If you’re a fan of Mediterranean flavours, you’re going to love this vegan Greek pizza. I’d totally opt for this over a Greek salad any day.

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Per serving: 470 calories, 19.2g fat (2.5g saturated), 66.1g carbs, 1.1g sugar, 1331mg sodium, 11g fibre, 14.7g protein

This article was originally published on www.womenshealthmag.com 

READ MORE ON: Nutrition Pizza Recipes Vegan


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