Sweet Mustard Dressing
- 1/4 c Lowfat Vegan Mayo
- 2 T Dijon
- 2 T Yellow Mustard
- 1 T Onion Powder
- 1 T EVOO
- 2 T Apple Cider Vinegar
- 2 T water
- 1-2 T Braggs or Soy Sauce
- very scant 1/4 t stevia powder
I am going to be making some Gluten Free Pizza tomorrow tomorrow. One of my favorite toppings is this simple Zucchini Pepperoni. I like it to sit for at least 12 hours so the flavors can really infused the zukes. You can also dehydrate these into zucchini chips or a chewy version for raw pizzas! Sometimes I make a triple marinade and add in a big onion and green pepper. The salt draws the water out of the veggies so when you bake your pizza, the top won't be swimming in water. ( Make sure you drain the veggies before putting them on your pizza! )
I'm not usually a fan of baby carrots. They must be washed in some sort of chemical before packaging. I notice the same taste in pre-shredded carrots and coleslaw mix. I was teaching a cooking class once and I grabbed some shredded cabbage for a quick shortcut and it ruined the dish!
That being said, why am I giving you a recipe for baby carrots? Well, someone gave me some so I'm using what I have and I know that many people love them, so here's a quick and nice side dish.
Dilly Orange Carrots
- 1 T EVOO
- 1/2 c thinly sliced onion
- 1/2 t garlic salt
- 1 t smoked paprika
- 1 lb baby carrots
- 1/4 c water
- juice of 1 orange
- 1 t orange zest
- 1`T honey, agave or brown sugar
- 1 t dried dill ( or better yet, 1 T fresh dill )
- Saute onion in the evoo along with the garlic salt and smoked paprika for 10 minutes
- add the baby carrots, water and orange juice
- Bring to a strong simmer and cook uncovered until carrots are soft (around 5 minutes)
- Stir in zest, honey and dill
These would be really good to serve with Lentil Loaf which I will be making in the next couple days.
What's your favorite pizza topping? Mine is hands tons of veggies and a really strong nut cheese. Or simple very spicy jalapeno and mushroom with tofu ricotta.