super3339
a year ago10,000+ Views

과일로 일상을 재밋게 ㅋ

와우 와우.와우
진짜 재밋다
ㅋㅋ 만드는 사람이 고생하겠지만..
그래도 다들 행복해지겠다.
sally' food choice
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예술이예욥~ ^^
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천재다 대박^^👍👍👍
제 말이 ㅎ
우와~! 그냥 먹는거보다 훨씬 더 맛있겠네요~😆
어찌 먹을까요 ㅎ
우왕~! 아까워서 못먹겠는데요?? 너무귀엽다♥😀
그죠 ㅋ
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Meatless Monday Recipe: Chipotle Black Bean Tortilla Soup
One full week into June means that we're well on our way to Summer! But I'll be honest - the weather has been a little bit strange here in San Diego. With Tropical Storm Blanca coming up from Mexico, the month so far has been unexpectedly cool and overcast - a bit dissuading for those of us who want to reach for our flip-flops and head to the beach! However, the wonky weather of Southern California's late Spring and early Summer always has me looking to make some unconventional soups. For example, I might go for some matzoh ball soup with a side of sauerkraut pirogi or sprinkle some Follow Your Heart cheddar shreds on a hearty potato soup. But perhaps my favorite soup for this weather is a bean-based tortilla soup garnished with a couple corn tortilla chips for an added crunch, so I can enjoy the flavors of summer while beating that untimely chill! Try this recipe with a number of different garnishes. Top it with a dollap of Tofutti Better Than Sour Cream or chop up some fresh slices of avocado. Either way, you'll find yourself falling in love with the slight kick and aroma of this soup - and have plenty of leftovers too! Chipotle Black Bean Tortilla Soup (Adapted From Minimalist Baker) MAKES 6 SERVINGS INGREDIENTS: For The Soup - 2 tablespoons avocado, grape seed, or coconut oil 1/2 white or yellow onion, diced 3 cloves garlic, minced 1/2 red or orange pepper, diced 1 1/2 teaspoons cumin 1 teaspoon chili powder 1 1/2 cups chunky spicy salsa 4 cups vegetable stock 2 tablespoons coconut sugar or maple syrup (optional, to taste) 2 15-ounce cans of black beans cooked in salt, slightly drained 1 15.25-ounce can of whole kernel corn, drained For The Garnish (Optional) - Lime juice Fresh cilantro, chopped Red onion, diced Tortilla chips Ripe avocado, cubed Hot sauce Non-dairy sour cream (or cashew crema) DIRECTIONS: 1) Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, a pinch each salt, and pepper, and stir. Cook for 4 - 5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color. 2) Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock, and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil. 3) Once it’s boiling, add black beans and corn, and stir. Reduce heat to low and simmer, covered for 30 minutes or more, stirring occasionally. 4) Serve as is or with recommended serving options above. Leftovers will keep covered in the refrigerator for 5 - 6 days, or in the freezer for 1 month.
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
장미칼국수 ; 전북 군산
군산에서 꼭 가야한다는 장미칼국수에 다녀왔어요 처음에는 이름이 참 예쁘다고 생각했는데 '장미'에 슬픈 사연을 듣고 나니 이제는 숙연해지더라구요 그래도 이때까지는 그냥 예쁘다고만 생각되서 기쁜마음으로 다녀왔어요 식사시간보다 빨리왔는데 일단 사람이 참 많았어요 식사를 다 하고 나올때 보니깐 줄까지 서있더라구요 섞박지와 겉절이가 나왔는데 진짜 비주얼부터가 그냥 맛있어 보였어요 사진만 봐도 침이 고이는 그런 비주얼이에요 겉절이는 그날 만드는게 아니라 그때마다 만드시더라구요 테이블에 손님이 들어오는 동시에, 또 "더 주세요"하는 순간에 만드셔요 숨이 죽어서 맛이없어진다고 겉절이 맛을 살리는 노력을 하고 계시더라구요 이름답게 칼국수를 하나시켰어요 7,000원에 고명도 예쁘게 올라가고 양념장이 있어서 살짝 붉은 칼국수였어요 멸치다시마 향의 깔끔한 맛에 오통통한 면빨이 매력적이에요 얼큰칼국수처럼 많이 맵지도 않고 흔히먹는 칼국수와는 살짝 다른 느낌이에요 개인적으로 칼국수도 좋았지만 이 돌솥밥에 정말 놀랬어요 7,500원에 비주얼도 참 좋았고 양도 많았는데 맛도 담백하고 고슬고슬한 식감이 참 좋았어요 무엇보다 계란 노란자가 과하지 않고 고소한 향이 은은하게 남아있어요 사진보니까 또 먹고싶네요 진짜 군산에서 계속 입맛이 없었는데 다 싹싹 긁어먹었어요 40년 가까이 사랑받는 이유를 먹으면서 느꼈어요 먹을때 보니까 보통 관광객들이 우리처럼 시키고 현지인으로 보이시는 분들은 콩국수를 많이 드시더라구요 저도 나중에 가면 칼국수대신 콩국수를 먹어봐야겠어요 장미칼국수 ; 전북 군산 http://alvinstyle.com/221493216840
Vegan Margarita Cupcakes - Made with Real Tequila!
Now I'm not saying my best friend Mandy is an alcoholic, I'm just saying that if she can take any given recipe and add a sufficient amount of booze to it, she's pretty excited. Needless to say, when we were planning her second annual 29th birthday party, and I was the one on dessert duty, I decided to create a batch of these beauties! This Margarita cupcake recipe has a lot going for it. It's completely vegan, has the natural flavor of fresh lime, and uses an entire mini bottle of tequila. It's pretty magical. The garnish, like margaritas themselves, is completely up to you! I put pectin lime gummy slices on top of mine (see picture 2), but I would also recommend trying out course cocktail rim sugar or even bright paper umbrellas! ------------------------------------------------------------------- Vegan Margarita Cupcakes To Make Cupcakes: 1/4 cup lime juice, freshly squeezed 1 1/2 teaspoons lime zest, freshly grated 1 cup soymilk 1/4 cup canola oil 2 tablespoons tequila 1/2 teaspoon vanilla 3/4 cup granulated sugar 1 1/3 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt To Make Icing: 1/4 cup margarine 1 tablespoon soymilk 3 tablespoons lime juice 1 tablespoon tequila tiny drop green food coloring 2 -2 1/2 cups confectioners' sugar 1 pinch kosher salt or 1 pinch coarse salt 1. Preheat oven to 350 F and line muffin pan with cupcake liners. 2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar. 3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth. 4. Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean. 5. Transfer cupcakes to a cooling rack and cook completely before frosting. 6. To make the icing, blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring. 7. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use. 8. Spread icing on the cupcakes spreading all the way to the edges. 9. Garnish to your preference. Enjoy!
이성당 본점 ; 전북 군산
전국3대빵집으로 대전 성심당, 안동 맘모스베이커리과 함께 나란히 이름을 올리고 있는 이성당 본점에 다녀왔어요 사실 전북 군산에 오는 이유는 대부분 이 곳에 오기위함이 아닐까 싶은데 많은 관광지를 다니면서도 여유롭다고 느꼈던 생각을 이곳에서 깨버렸어요 관광객들, 군산사람들 다 여기 모여있나봐요 1박 2일동안 매일 방문했는데 항상 줄서서 들어갔어요 이성당 본점은 우리나라에서 현존하는 가장오래된 빵집이라는 타이틀이 있어요 일제시대 일본인이 첫 개점하여 일본인만을 상대하는 고급빵집이였지만, 광복이후 한국인이 불하받아 100년이 넘는 역사를 자랑하는 곳이에요 곳곳에 Since 1945라고 강조하여 무슨 100년이 넘냐 할 수도 있겠지만 사실 저런 여담이 있다는걸 모르는 사람이 대부분이죠, 물론 저도 몰랐구요 제일 유명한 빵은 단팥빵과 야채빵이에요 기본의 충실한 빵들인지라 다른 빵들도 맛있을 거라는 기대감이 커요 계산을 할 때도 줄서서 해야만 했어요 줄을 기다리면서 바로 옆 진열대의 빵들에도 자꾸 눈이 가서 하나씩 더 담으면서 기다렸구요 이틀동안 많은 빵을 사기도 하고 먹기도 했어요 옛감성을 자극하는 색상과 글씨체의 이성당 본점의 패키지가 넘나 예뻤어요 빳빳한 쇼핑백도 무진장 마음에 들더라구요 단팥빵보단 야채빵이 더 맛있었고 소보루, 고로케, 생크림앙금빵도 엄청 맛있어요 한여름에 더운 날 왔다면 안쪽 테이블에서 팥빙수나 밀크쉐이크도 한잔했을텐데 다음번엔 꼭 시도해볼거에요 이성당 본점 ; 전북 군산 http://alvinstyle.com/221486703343
Meatless Monday Recipe: Lasagna Rolls with Seasonal Greens
Living in Southern California, I am truly horrible at knowing which fruits and vegetables are and aren't in season. I'm also horrible at knowing which recipes are and aren't seasonally appropriate. This is why, embarrassingly enough, I'm throwing up cards for grilled watermelon in the middle of January and teaching you how to make ice cream in December. Thankfully, Isa of Post Punk Kitchen is a New Yorker, and as the Northeast is getting hit by a particularly nasty winter, she knows exactly what to recommend. It's spinach season! It's basil season! And fortunately, this recipe for green lasagna rolls uses both in quite the abundance. Whip it up at home, and share some with me. (Promise?) -------------------------------------------- Green Lasagna Rolls 12 oz lasagna noodles For the white sauce: 1 cup cashews, soaked for at least 2 hours 1/2 cup water 2 teaspoons cornstarch 1/2 teaspoon salt For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper For the ricotta: 1 14 oz extra firm tofu, crumbled 1/4 cup pesto 2 tablespoons nutritional yeast 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt For the spinach: 2 tablespoons olive oil 6 cloves garlic, minced 10 oz baby spinach Make the noodles: Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together. Make the white sauce: Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside. Make the pesto: Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency. Make the ricotta: In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside. Make the spinach: Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside. Assemble and bake: Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil. Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end. Scatter about 3 tablespoons of spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the casserole dish. Continue with all remaining noodles. Pour the white sauce over the rolls in thick ribbons. Bake for 20 to 25 minutes, until edges are lightly browned and white sauce is thickened. If after 25 minutes the rolls are not browning but the edges are crispy, place under a broiler on low heat for a minute or two, keeping a very close eye so that they don’t burn. Remove from oven and smother on remaining pesto. Garnish with additional pumpkin seeds and serve!
얼큰쭈꾸미와 늦은 덕빙아웃 후기//실전압축요리
지난 2월 진행됐던 빙글의 신년 이벤트 덕빙아웃... 그토록 2등상인 이베리코 목살 1키로를 원했건만 원망스럽게도 나에게 온 것은 문화상품권이었으니... 대체 직장인이 5000원 문상을 어디에 쓸까...고민이 됐습니다. 문화를 즐기지 않는 자에게 문화상품권이라니... 그래서 고민 끝에 '5000원 굳은 셈 치고 5000원 어치 혼술을 하자!' 라는 결론을 내렸습니다. 쐬주 한 병과 백세주 한 병... 거스름돈은 애기들 까까나 사주라구! 는 이 친구 뱃속에 들어갔읍니다. 황금돼지 저금통이 너무 빤딱거리는 관계로 제가 비치더군요 그래서 부득이하게 손가락으로 가려보았읍니다. 손가락 이쁘죠? 쓸데없이 손가락만 잘생기고 지랄... 쨌든 백세주와 쐬주를 위한 오늘의 안주는 얼쭈. 이름하야 "얼큰쭈꾸미볶음" 되시겠습니다. 며칠 전 사서 손질해둔 쭈꾸미를 해동해봅니다. 해산물 손질은 처음이었는데 진짜...뭔가 육류 손질보다 끔찍한 외양과 그 그로테스크한 촉감... 힘들었습니다.... 쭈꾸미는 대가리를 뒤집어서 안의 내장들을 잘라내고 대가리 바로 밑의 눈깔도 싹둑 짤라줍니다. 그리고 맨 아래에 똥꾸멍처럼 보이는 쭈꾸미의 주둥이는 여드름짜듯 쭉 짜주면 튀어나옵니다. 그리고 밀가루를 뿌려서 한 5분간 주물주물해준 뒤 물에 깨끗이 씻어주면 됩니다. 저 친구들은 이미 손질과정을 거친 뒤 얼려진 상태. 이거봐요 졸라 징그럽게 생겼자너... 내 기억 속 쭈꾸미는 아주 조그마한 친구들이었는데 이렇게 에일리언 스러울 줄 몰랐습니다. 크기도 낙지만한데 대가리는 또 엄청 커서 후... 이제 농담으로라도 쭈꾸미 닮았다는 말은 안하기로 결심했습니다. 쭈꾸미는 한 번 데쳐줍니다. 잡내도 빼주고 할 겸 소주를 좀 부어서 끓였습니다. 서서히 익어가면서 다리가 말리더니 이제야 익숙한 비쥬얼로 변하더군요 드디어 귀여워진 쭈꾸미 쨩 야채는 대강 이 정도로 준비했습니다. 당근은 반으로 잘라 길게 어슷썰었습니다. 그닥 좋아하진 않지만 없으면 서운한 새끼... 볶으면 나름 맛있는 새끼... 당근새끼... 기름을 잔뜩 두르고 가장 안 익는 '그 새끼'부터 볶아줍니다. 집에서 볶음요리를 할 때는 무슨 일이 있어도 가장 센 불을 유지해야 합니다. 가뜩이나 약한 가정용 가스렌지 화력으로 볶음요리다운 걸 만들어먹으려면 제일 쎈 불에서 예열도 넉넉하게 해 주고 휘리릭 볶아야 됩니다. 그리고 얼추 볶았다 싶으면 양파를 투척해줍니다. 그리고 마늘과 후추 잔뜩 투척. 넣는 순서가 엿장수 마음대로 수준이지만 뭐 어차피 내가 먹는건데... 한국 요리의 핵심은 바로 마늘입니다. 다시다급으로 감칠맛나는 친구이기 때문에 듬뿍 떠서 두 숟갈정도 넣어줍니다. 자취생의 비루한 불쇼. 쥐꼬리만큼 불맛을 내는데 기여했을 듯 합니다. 진짜 초 미니 웍이라 손목 시내루가 아주 소심하기 짝이 없습니다. 하지만 속에서는 이 노래 흥얼거림 열나게 볶고 지지고...~ 쨌든 이렇게 볶아준 뒤에 데친 뒤 알맞게 자른 쭈꾸미를 투척하고 파와 콩나물을 잔뜩 얹어준 뒤에 좀 뒤적뒤적거려가며 숨이 죽게 만들면 굴소스와 간장, 설탕으로 간을 해준 뒤 사정없이 고춧가루를 쏟아부어줍니다. 아무리 화력을 강하게 했어도 가정용인 이상 한계가 있고 콩나물과 쭈꾸미가 익을수록 수분을 내뿜기 때문에 볶음이 아니라 자작한 국물요리처럼 변하게 됩니다. 고춧가루는 물과 뻑뻑하게 섞이면서 농도를 조절해주니 볶음요리에선 필수입니다. 그리고 몰래 삶아놨던 당면사리를 좀 넣어줍니다. 당면 역시 물을 쪽쪽 빨아들이면서 수분조절을 해주는 건 잘 모르겠고 난 탄수화물이 좋다. 이렇게 해서 술안주 완성! 저 만두는 주말에 빚고 냉동실에 쳐박아둔 그것... 요롷게 해서 빙글 덕에 굳은 오천원으로 맛있게 혼술 때렸습니다 다음에는 더 좋은, 빵빵한 이벤트와 함께 저를 더 좋은 상품으로 당첨시켜주시길 바랍니다. 제발. ㅎ
Meatless Monday Recipe: Vegan Olive & Mushroom Stromboli
Stromboli is one of those foods you can't really find all too often here on the West Coast, and yet it is also one of the foods I tend to find myself craving the most when I'm getting a little too nostalgic for my East Coast upbringing. I remember my father had a friend named George who would so often come to our house with large loaves of stromboli to share. My mother, as she was a dietician, seriously hated how often he did that because while stromboli is delicious, it is certainly not something you should let your children eat every single day! (It's essentially a baguette-length calzone, traditionally filled with meats and a whole lot of gooey mozzarella.) I wish I had this recipe for vegan stromboli back then. I feel like my mother would have found it to be the perfect compromise between the stromboli concept and her habit for keeping good nutrition in mind. Unlike traditional stromboli, it is completely cholesterol free and kicks out all the ham and pepperoni for an equally savory vegetarian filling. With that being said, you could easily add your own vegan pepperoni to this. Yves makes a great pepperoni that would work well in this. Also, Tofurkey deli slices or Veggie Garden meatballs would probably make a fun alternative filling too! Either way, this is a recipe your children are going to love, and you can honestly feel good about making. Vegan Olive & Mushroom Stromboli (Makes 1 loaf) INGREDIENTS: To Make the Dough - 1 cup warm water 1 7-gram package (or 2 1/2 teaspoons) active dry yeast 1 tablespoon olive oil, plus more to coat the dough and bowl 1 tablespoon agave nectar Healthy pinch of salt 3 cups unbleached all-purpose flour, plus more for dusting the work surface For the Filling - 1 tablespoon cornmeal 1 tablespoon olive oil 6 ounces (about 1 1/4 cups) cremini or white mushrooms, sliced Another healthy pinch of salt Black pepper to taste 1/4 cup kalamata or black olives, sliced 1 cup marinara sauce 1 cup Daiya mozzarella shreds (Follow Your Heart Mozzarella works well too.) 1/2 cup + 2 tablespoons vegan parmesan-style topping, divided 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon plain soymilk (as an egg wash) 2 tablespoon fresh parsley Extra marinara sauce for dipping DIRECTIONS: 1) Preheat oven to 475 F. If you have a pizza stone, heat it with the oven. 2) To make the dough, combine water, yeast, 1 tablespoon of olive oil, agave nectar, and salt into a bowl. Gently mix it all together and let it sit for 5 minutes, until it starts to froth. This ensures the yeast is active and has not expired. 3) Add 2 cups of the flour and mix it up. You can do this by hand or in a stand mixer with a dough hook. Continue to slowly add the rest of the flour until you have a slightly sticky ball. Knead the dough until it is smooth and elastic. (This will take about 10 minutes by hand or 5 minutes on medium speed with a stand mixer.) After kneading, form it into a ball. 4) Coat a large bowl with olive oil. (The dough is going to double in size, so make sure the bowl is big enough.) Also coat the dough in olive oil. Put the dough in the bowl, cover it with a damp kitchen towel, and stash it someplace warm for 90 minutes for its first rise. 5) After the first rise, give the dough a couple of light, open-handed slaps to make it collapse so that it's flattened out. Then let it rise for 40 more minutes. Now your dough is ready to use and is the equivalent of 1 pound of store-bought dough. [Note: If you have a favorite store-bought pizza dough that you would prefer to use instead of making your own, make sure it is a pound's worth. Also, start your recipe from this point once you have preheated your oven to the above temperature.] 6) First, you want to begin by lightly dusting your work surface with cornmeal. Then, roll out pizza dough into a 10-by-14 rectangle. 7) In a skillet over medium heat, warm up some olive oil. Add your mushrooms, salt, and pepper, and cook until the mushrooms are softened and have released some of their liquid, about 5 minutes later. Remove from heat and stir in the olives. 8) Spread your marinara sauce evenly across the bottom 3/4 of the pizza dough, leaving margins of approximately 1 - 2 inches on the other 3 sides. Sprinkle both cheeses, onion powder, and garlic powder evenly on top of sauce, reserving 2 tablespoons of the parmesan topping. Next, spread the mushrooms and olives over sauce and cheese. 9) Starting at the long edge on the bottom, roll the dough as tightly as you can into a log. Pinch and fold the two ends and the seam to seal. With the seam side down, lightly brush the rolled up dough with the tablespoon of soymilk. Sprinkle with the remaining parmesan topping. 10) Using a sharp knife, cut 3 or 4 slits in the dough. This will prevent your log of deliciousness from ending up as an exploded log of non-deliciousness in your oven. Transfer to preheated oven and cook 10-12 minutes, until top is golden-brown. Remove and sprinkle with parsley. 11) Cool 5 minutes, slice, and serve with extra marinara.
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