I've been carb-obsessed lately. Last night, I was very, VERY pleased with the cheesy, cheesy mac that came of my dear friend over at Vegan Pandamonium's recipe. Threw in some kale and it was a deeply satisfying meal.
And toootally foodgasmed over the heavenly scent coming out of my oven tonight: BBQ tempeh, onion and (again) kale pizza on gluten-free crust, boyyyyy!
I've been trying to use up all the chiles in adobo sauce from the can that allowed me to make those BBQ Black-eyed Peas. BBQ is a theme for me, okay? Nothing feeds the soul like it.
1 box pizza crust mix
15-oz. can tomato sauce
1 chipotle chile in adobo sauce, chopped (and a lil' bit of sauce)
half a lime
3 tablespoons olive oil
3 tablespoons apple cider vinegar
1 packet pure Stevia
1/2 cup Bragg's Liquid Aminos
1 tablespoon & 1 teaspoon maple syrup
1 tablespoon molasses
various veggies/fake cheeses/fake meats for toppings
Prepare the dough for rolling according to the package directions. I used a gluten-free mix. Preheat the oven to 375 degrees. In a sauce pan over medium heat, put all ingredients starting at the tomato sauce and ending at the molasses. Roll out the dough on an oiled baking sheet, spread the warm sauce onto it, sprinkle all the toppings on and stick it in the oven for 15 minutes.
The kale we used right on top crisped up so nicely. It had such a great flavor all by itself. But the sauce was really where the flavor took over your taste buds. Sweet and spicy in perfect harmony. Another bbq'ed success!