Red bean and Tempeh Sausage Mexican Pizza

Hurricane pizza! I’ve been stuck inside all weekend because of hurricane “Irene.” Luckily we didn’t really feel any bad effects and just got to spend a weekend at home cooking and veggin out (sorry for the bad pun.) Since there was no going out to the grocery store to buy a pre-made crust, this one is made from scratch but was surprisingly easy, and cheaper.

And I had a few visitors surprise me as I was peeling the husks off the corn: caterpillars! That’s what you get from fresh local corn without pesticides. Good thing I ate the corn right away or they would have eaten all my kernels! But those sneaky guys left plenty for us.

I used red beans for the base because I just happened to have a batch in the fridge that I made a few days ago in the pressure cooker (see my recipe here.) But you could just as well use black or pinto beans.

The tempeh sausage is from a recipe I really like and use a lot from the Post Punk Kitchen. You can use them in a lot of different ways and add or leave out any spices you want.

Serves about 3, or 7-8 slices

Cornmeal pizza dough (adapted from this recipe, without the sugar)

  • 2 1/4 tsp active dry yeast
  • 1 cup warm water
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
  • 2 1/2 to 3 cups unbleached whole wheat flour plus more, if necessary
  • 1 cup cornmeal, plus more for dusting pan
In a large mixing bowl combine yeast with water and whisk. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well. Add the 1 cup of cornmeal and all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. Transfer the dough over to a floured work surface and knead dough for about 5 minutes, adding enough additional flour if needed until the dough is elastic and not too sticky. Transfer dough to a lightly oiled bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 2 hours.

Once the dough has risen, divide it into 2 portions (for 2 (12 to 14-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, and roll out to a 1/8-inch thickness. If you save the dough, just keep it covered with a towel in the fridge. If it’s too dry or hard when you take it out, just add some water and knead it until it’s the right consistency.

For the toppings

  • 1/2 medium yellow onion, thinly sliced
  • 2 small green bell peppers
  • 1 tomato, thinly sliced
  • 2 cups of tempeh sausage crumbles
  • 1 1/2 cups of red beans
  • 3 ears of corn, husks removed and dropped in boiling water for about 4 minutes, and kernels removed (about 1 1/2 cups)
  • 1/2 cup daiya pepperjack cheese
  • olive oil
  • a pinch of sea salt
  • 1/4 cup fresh cilantro
Preheat the oven to 450º. Cook the onions slowly in the olive oil with a little salt on the stove over medium-low heat for about 7-10 minutes so they begin to get soft and slightly caramelized. Add the green peppers and cook for another 4 minutes, stirring often.
Now you’re ready to assemble the pizza! Add layer of beans, followed by the tempeh, onions and peppers, corn, tomatoes, and cheese. Drizzle a little olive oil on top and put in the oven for about 12 minutes or until the crust is golden around the edges. Garnish with cilantro.

Sausage and Black Bean Breakfast Burritos

Burritos for breakfast! What can be more fun than that? These came out so good that my boyfriend and I ate them for every meal for the next 2 days. We decided to do the salty-sweet thing with some grilled pineapple (he insisted that I give him credit for that! I was a bit on the fence about it but I decided it’s awesome!)

I used my black bean recipe and a recipe for tempeh sausage crumbles from the Post Punk Kitchen. I’m not one of those vegans who tries to mimic meat very much but the combination of the spices here is really great (I skipped the sage though)

Here’s what you need:

  • Black beans and some tempeh scramble (see above)
  • a cup of pineapple, cut into chunks
  • 1/2 pint of cherry tomatoes
  • 2 cloves crushed garlic
  • 1 cup sliced white button mushrooms
  • 1/2 lb spinach
  • 2 tbsp olive oil
  • juice of 1/2 lemon
  • salt and pepper to taste
  • whole wheat tortillas
In a pan, add the oil and sautee the spinach, garlic and mushrooms with

some salt and pepper and lemon juice over medium heat until everything is cooked down. In a separate pan, add the pineapple chunks until they’re lightly browned (they cook really fast!)

Wrap up in some tortillas and los burritos estan listos!

Potato Pancakes

I looooove brunch food! Waking up late on a Sunday and having a big leisurely brunch is like heaven for me. I always make pancakes with fruit in them, but savory pancakes are a whole new realm that I hadn’t explored. And since I recently rediscovered how good hash browns are, these seemed like an awesome idea. And they came out great for my first try! This recipe made enough for 4 medium-sized pancakes.

  • 1 small russet potato, peeled and grated
  • 1 red onion, diced
  • 3 cloves of garlic, chopped
  • 4-5 tbsp of all purpose self-raising flour (unbleached)
  • 1/3 cup unsweetened soy milk
  • pinch of paprika
  • salt and pepper to taste
  • earth balance vegan butter for frying

Mix everything together, adding more or less milk and flour toget the right consistency. You should be able to form a patty that will stick together in the pan (I did a little “test” pancake first to see if I needed more flour and ended up adding a little more so that they wouldn’t fall apart).

Coat the pan with a layer of butter and cook the patties on med-low heat until golden brown on both sides.



I garnished them with some guacamole, cilantro, and black olives. Yum!