Ingredients | Step |
---|---|
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry) | Mash well. |
2 T mayo 2 T tahini |
Add in. Salt to taste. |
Frank's Red Hot | Add to taste. |
pita chips carrotscelery cucumber ranch dressing |
Serve. |
Source: Post Punk Kitchen
Ingredients | Step |
---|---|
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry) | Mash well. |
2 T mayo 2 T tahini |
Add in. Salt to taste. |
Frank's Red Hot | Add to taste. |
pita chips carrotscelery cucumber ranch dressing |
Serve. |
Source: Post Punk Kitchen
Coats 1 pound of tofu in a gallon bag (slice and dry the tofu).
Ingredients | Step |
---|---|
2 T. tamari 1.5 T. maple syrup 1 T. rice vinegar 1 T. ginger, finely grated 1 T. sesame oil 2 cloves garlic, finely grated |
Mix marinade. Let marinade sit on food at least 30 minutes. Grilling is best. |
Yields 2 cups.
Ingredients | Step |
---|---|
1 cucumber (8 oz.) | Peel, seed, shred, drain. |
1 c. Greek yogurt 3 T. mint, chopped 2 t. lime or lemon juice 1/8 t. salt 2 garlic cloves |
Combine with cucumber. |
Source: Cooking Light
Ingredients | Step |
---|---|
1/2 stick of butter, room temp | Let butter warm to room temperature. |
3/4 t. garlic, minced 1 T. Parmesan, finely grated 3/4 t. garlic powder 1/4 t. Italian seasoning (basil, marjoram, thyme, oregano) 1/8 t. black pepper 1/8 t. paprika |
Combine with butter. |
Store in glass container. |
This recipe makes 4 cups of sauce, which can be used for ~3 pizzas depending on size. It freezes well.
A less-spiced sauce is this alternative.
Ingredients | Step |
---|---|
28 oz. crushed tomato 6 oz. tomato paste 1 t. sugar (increase for deep dish) 1 t. black pepper (decrease for deep dish) 1/4 t. cayenne (decrease for deep dish) 1/2 t. garlic powder 2 t. basil (6 t. if fresh) 1 t. oregano (2 t. if fresh) 1/4 t. fennel |
Combine. |
salt | To taste. |