Another banger for your young tongues taste buddies. This is one of my favorite types of flat bread pizza. I’ll admit I didn’t intend this bread to be flat but I had this dough stashed in the fridge for a day or two. I plan on making some dough that shall rise in less than 7 days. I called this Pizza for the Goat (Greatest of All Time) because it holds my favorite cheese Goat cheese. Normally I stay away from pizza and cheese but every 3 months I indulge.
The recipe for this joint is quite easy to make. You will need Shiitake Mushrooms, Tomato sauce Habenro or Red peppers and Goat cheese. You can make your own dough or grab some from the store. Hopefully all the panic shoppers left you a little flour or pre made pizza dough.
Once you grab your ingredients. Make the dough, spread the sauce. Chop up piece of the goat cheese spread accordingly then add peppers and mushrooms. You can add some salt and pepper to top it off. Bake for about 10-15 minutes and walaaaa
Enjoy, I’ll take some more in depth photos in the future. Simple pizza simple pictures.
“This very thin book is loaded with lots of powerful information. It is very informative and touches on many topics. If you are a person who wants to change their eating habits, this book will put you on the right track. It also has lots of tasty recipes for you to prepare. You will not be disappointed with this purchase. I brought this book way back in the 90’s and let someone use it and it was never returned. It went out of print and was unable to get another until now. This is a book that should never go out of print.” Customer Review
I have an original copy of this book courtesy of my fathers’ book shelf so I think i’m going to begin studying some of the information within.
Available online at Amazon
Renowned chef and health activist, Bryant Terry shows us how we can do so by sharing some of his beautifully crafted Afro-Vegan recipes.
He presents delicious recipes that incorporate an assortment of wholesome and savory ingredients. Bryant adds a vegan twist to classics like Jamaican Patties, Spice Cake (pictured left) and grits as well as other dishes with unique and vibrant flavors such as Creamy Coconut-Cashew Soup with Okra, Corn and Tomatoes and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds all inspired by traditional cultural cuisine.
The book includes recipes for dishes like
Pan-Fried Grit Cakes with Crispy Leeks, Garlic and Thyme
Smothered Seitan Medallions in Mixed Mushroom Gravy
You can Order a copy of the book here at Barnes and Noble or other online book stores
–Girl Cooks World
This soup combines lentils, chickpeas and fava beans in a tomato broth spiced with ginger, turmeric and cinnamon- some of the best warming spices out there. This soup has been passed down and refined from the original gruel that the Berbers used to warm themselves during the cold winters in Morocco’s Atlas mountain range. If you’re short on time, feel free to used canned chickpeas or frozen fava beans.
* 3 Tablespoons olive oil
* 2 onions, sliced
* 4 cloves garlic, thinly sliced
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground turmeric
* 1 teaspoon cinnamon
* 4 cups canned diced tomatoes, in their juice
* 1/2 teaspoon sugar
* 3/4 cup lentils, rinsed and drained
* 6 cups vegetable or chicken broth or stock
* 1 cup dried chickpeas, soaked overnight, boiled until tender, and drained (or substitute a 15 oz can of chickpeas)
* 1 cup dried fava beans, soaked overnight, boiled until tender, and drained
* 1/2 cup chopped cilantro
* salt and pepper to taste
Heat the oil in a stockpot or very large saucepan over medium heat. Add the onions and garlic and cook until the onion has softened. Add the ginger, turmeric, cinnamon and stir to mix. Stir in the diced tomatoes, sugar and lentil and pour in the broth or stock. Bring the mixture to a boil, then reduce heat and simmer, covered, until the lentils have softened, about 25 minutes.
Add the chickpeas and fava beans and simmer another 10 minutes to allow the flavors to meld and the soup to heat through.
Add the cilantro and add salt and pepper to taste
More great gluten-free recipes at Girl Cooks World
One of my favorite go to dishes. Quick and easy to make. My cousins and I ate this soup almost everyday for years. We have created all types of variations of it. For now I will give you the basic blueprint for the simple delicious dish.
8 ounces vermicelli ( noodles)
sesame oil (substitute canola oil if you don’t have this on hand)
4 tablespoons soy sauce
1 Jar of Peanut Butter (Creamy)
1/4 teaspoon minced ginger
First begin by boiling the vermicelli ( noodles) until soft. While the Noodles are boiling you can begin preparing the peanut butter sauce. In a pan. Add a half a cup of water and one big scoop of peanut butter. You will dissolve the peanut butter in the boiling water add 1 teaspoon of sesame oil then stir until it becomes a creamy consistency. Begin to chop up/mince your garlic cloves as well as your green onions. Once the noodles are finished drain them and let cool. When the peanut butter sauce is at a consistency you like remove from heat. In a pan you can saute the garlic and green onions a bit. I usually saute the garlic and leave the green onions to be sprinkled on top raw. Grab a bowl first drip the preferred amount of soy sauce at the bottom. Then get some noodles and put them in after. Next get some of the peanut sauce and pour it in to your preference. Finally sprinkle the green onions and garlic on top of the mix and stir it all up. You now have Peanut Noodle Soup 🙂 Enjoy. Im going to go make some right now!
Total Time: 15 mins