Mrs. WellDone is!!  (And me, too.)

That’s why I’m glad ChuaoChocoholic found me and offered me a promise: sweet tooth satisfaction in 100 calories or less.  I said prove it.  She said she would…as long as I shared with me wife.  I reluctantly agreed.  So a week later, a sampler of the many flavors of Chuao Chocolatier ChocoPods both appeared at my door and very quickly disappeared into my mouth.  (And, sadly Mrs. WellDone’s mouth, too.  I’m not so good with the whole sharing thing.)

In the pack they sent me, I got several varieties including:

• Candela (spicy macademia nut praline)
• Passion (passion fruit caramel)
• Chinita Nibs (dark chocolate caramelized nibs and nutmeg)
• Spicy Maya (dark chocolate, pasilla chile, and cayenne pepper)
• Banana (banana, brown sugar and caramel)
• Firecracker (dark chocolate, chipotle, salt, and popping candy)

… and many more.

So many more, in fact, we missed out on the whole 100 calorie advantage since, well, we had to try them all!  I mean, I would be remiss in my duty as a blogger if I didn’t, right?  Right?

ChocoPod - Excellent Flavor

What’s good about ChocoPod?  Well, the  ChocoPods are good!

Okay, that’s kind of a blanket statement, especially given all their flavors, but overall I was extremely impressed with the creativity that Chuao Chocolatier put into their ChocoPods.  Seriously: banana, brown sugar, and caramel with chocolate or chocolate chipotle, salt and pop rocks?  High marks for creativity across the board.

Did I like all the flavors?  Negative.  For instance, the Candela was just not my thing.  I got the spicy, but I wanted more praline.  The chocolate banana (my wife’s absolute favorite) was okay and I tend to not care for passion fruit anything.  However, the nutmeg in the Chinita nibs more than made up for all that.  (Have you had nutmeg and chocolate?  Seriously!!)  I also really liked the Spicy Maya, which was a very nice pairing of sweeter chilies and sweet chocolate.

Plain Chocolate From Chuao Chocolatier?

The one thing I didn’t get to try was Chuao chocolate all on its own because they didn’t send me any.  I’m not sure if they offer it.  So I guess that would be my one warning.  If you don’t like flavored chocolate, Chuao Chocolatier ChocoPods might not be the thing for you.

On the other hand, if you always wanted a chocolate pumpkin pie, or if you do like chocolate, try the Chinita Nibs.

Um, did I mention I liked the Chinita Nibs?

The 100 Calorie Promise

Okay, so this is my parting thought on the ChocoPod.  The flavors I liked, like I really liked, but they were small.  Maybe two inches each.  So they definitely weren’t any health bar that offers you a huge bar of brown that they say is “chocolate” and expect you to eat it because it’s healthy.  Frankly, that was what I was expecting and was  I pleasantly surprised that I didn’t get that.

However, does that mean that ChocoPods can end all chocolate cravings in just one pack?  Maybe if you nibble slowly.  If not, expect a nice 200-300 calorie snack and allow yourself two or three packages in one sitting.  I mean, they’re good, so enough you might as well enjoy, right!

Get Your Own ChocoPods!

If are ready to silence your cravings with your own ChocoPods, visit the Chuao Chocolatier website.  They are ridiculously affordable.  On the other hand, if you want to win some for yourself, leave a comment below and tell me your favorite 100 calorie snack or a snack you’d like to see cut down to 100 calories.  Maybe I’ll try to recreate it.  Make it hard, because I love a challenge.

I’ll pick one random winner next Friday (3/19) night and you will get your own sampler pack!

Get to commenting and enjoy!

(Image courtesy of http://www.chuaochocolatier.com)

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I’ve been wrestling with a question for some time that arose from a lunch I had with a respected food editor in Kansas City.  We were talking about food blogging and my lunch guest mentioned that she was a member of  the Association of Food Journalists (AFJ), an association which provides services to food journalists.  She told me that AFJ is interested in courting food bloggers since many of us are serious journalists, which I thought was absolutely fantastic.

I would love it if my readers had tangible evidence that when they could come to BlogWellDone.com, they will be treated to content that meet a certain basic level of journalistic integrity.  I was ready to sign up right then and there just thinking about me–the journalist.  I was also thinking what it would mean for my readers to see my AFJ membership and know that this is a blog that takes journalistic standards seriously.

Ethics

There’s only one problem.  AFJ asks its members to adhere to a very strict code of ethics.  The full code of ethics can be found on the AFJ site, but the part that seems most relevant to my inner turmoil is this:

(1) Gifts, favors, free travel or lodging, special treatment or privileges can compromise the integrity and diminish the credibility of food journalists, as well as that of their employers. This includes commercially sponsored contests. Such offers should be avoided. An example is a contest promoting specific food products that is open to food journalists only.

In other words, members of AFJ pay for the meals they review from their own pocket.  They do not accept gifts, be it books in the mail, meals from chefs, products to review, etc.  In exchange, their readers can be fairly sure that the journalists are being objective and are not being unduly swayed by gifts from a chef, restaurant, producer, etc.  I applaud that.  I really do. 

And Therein Lies the Rub

See, here’s the thing.  I do not support my family as a professional blogger.  The money I make blogging pays for the website and defrays (though certainly does not eliminate) the cost of ingredients.

The question I have to ask myself is could I afford to keep blogging at the level I do if I had to buy the products I review?  Maybe, maybe not.  The greater question is if I had to pay for them, could I justify the expense along with the time I already invest that keeps away from my family?  I’m thinking no.

The problem, of course, is that to some readers, the fact I don’t pay for the products makes all my reviews at least somewhat suspect.  The whole point of paying your own way is to avoid any sort of conflict of interest, which, again, is why I applaud the AFJ for taking the stand that they do.  However, I’m just not sure that I could to live up to their code of ethics and maintain BlogWellDone.com’s current quality standards.

My Own Code of Ethics

In my own defense, I do have a code of ethics.  Ultimately, I am here to serve you as the reader and I need to keep that in mind.

For instance, that is why you will notice anytime I talk about a product or restaurant, I am fully transparent about what I paid for and what I didn’t.  Basically, I’ve decided that a review copy or a review product cannot make me say nice things, all it really it does is prod me to actually reivew that item.  Is it perfect?  Perhaps not.  Is that good enough for my readers?  I hope so, but you tell me.

An Open Forum

So now you know where I stand.  To recap, I currently accept review copies of books and products.  I don’t plan on discontinuing this, even if it means not joining AFJ.  Still, I believe in standards and I believe in ethics, but for now, having to pay my way into every food event, track everything that might be construed a gift and pay it back, and turning down review copies and product is not something I can do.

As readers, how do you feel about that?  Is it enough for me to openly say I was sent a box or a product or a book rather than paying for it?  Does it make a difference on a recipe vs. a product review?

As a food blogger, how do you feel about the AFJ offer?  Would you give up all the review copies and product in exchange for membership?  Is there a middle ground somewhere?  Could the AFJ create a special designation for bloggers (or writers) who don’t support themselves writing about food?

Please weigh in if you have a thought.  I’m genuinely curious to know what everyone thinks and I vow to take whatever feedback you give and incorporate it into my editorial policy in the future.

Thanks!  Enjoy!

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A lot of exciting things are supposed to happen this year.  If Arthur C. Clarke is right, this is the year that Jupiter will turn into a sun thanks to Roy Schneider.  We’re 2 years away from the Mayan (Aztec?) apocalypse.  Yep, this is an exciting time to be alive!

In all seriousness, while 2010 is a year of great opportunity, it’s also one of great challenge with the glocal economy still on shaky footing, joblessness soaring acros the world, and some very credible evidence that the environment is getting more and more unstable.  Fixing the environment is a big job, but it’s not so big if we all pitch in.  That’s why Caitlin from Roaming Tales and I are doing this series on sustainable eating: so everyone can make informed decisions about food and the food supply.

Okay, I’m back!

I wanted to talk about why I support #MeatlessMonday and how it fits into sustainable eating. 

I found out about #MeatlessMonday from Twitter months ago.  Instantly, even without knowing there was a site and an eNewsletter behind it, I knew it was something I could get behind for a number of reasons.

First and foremost, I think the best reason to support #MeatlessMonday is that it’s very middle-of-the-road.  In the meat vs. veg*n debate, there is, quite frankly, a lack of moderation.  Both sides feel very strongly that they are right and the other side is very, very wrong.  Frankly, I’m not here to weigh in on either side, nor recap the debate except to say that both sides have valid points and points where they are basically off the reservation.  (Or in other words, both sides are very human.)

So, enter #MeatlessMonday.  It’s one day out of the week where we pledge to avoid eating meat.  That’s like 3 meals or, if you work out with my trainer, 3 meals and 3 snacks where you give up meat and try something new and different.  It’s not very difficult to do and it’s easy to plan for, but it’s a small change that can have a big impact on your health and the environment.  It’s a small enough change that even the most dyed in the wool meat eater can make and it’s a start in the right direction if you want everyone to be veg.  In other words, it’s a good compromise for those who don’t want to get wrapped up in the extremes of both sides.

But why do it at all, or as one friend asked, why make Monday worse by not eating meat?

So, I have no doubt that Monday was chosen because it’s an alliteration (and because Tofu Tuesday was already taken…), but of all the work days in the week, Monday is the easiest to plan around.  More and more people are starting to cook on Sundays to feed themselves for the a portion of the week.  Therefore, picking Monday as your day to get meatless means that you have Sunday to research vegetarian recipe books and sites to figure out what you are going to make and so you can make it beforehand.

But more than that, cutting your meat consumption by 1/7 has innumerable benefits for you and for the environment.  Since this is a series on sustainable eating, I’ll eschew the health benefits for now, except to point out my SheKnows article “Vegetarians make better lovers.”

On the environmental side, it’s a fairly well documented fact by now that meat production, especially large-scale factory farms, are environmental catastrophes.  They stink, making the land around them hard to live on, run off from all the animal droppings pollute local ground water supplies, and the animals are treated horribly and pumped full of antibiotics and hormones.  They live badly and die badly and taste badly when served on a plate.  It’s not sustainable and it’s not good for eating.

Dedicating one day to not eating meat would lower the demand for it.  That would in turn reduce the need for large factory farms which would both improve the environment and would level the playing field for smaller meat producers who believe in sustainable meat production.

Oh, and did I mention vegetables taste good, especially when they are grown using sustainable methods?  I have no data to prove this, but my experience has been that sustainable growing of fruit and vegetables has outpaced sustainable raising of meat products.  So, in effect, the trade is to eat fewer factory farmed meats and more sustainably raised vegetables.  It’s a net positive for the environment and for farmers doing things the right way.

And that’s why I support #MeatlessMonday.  I am a believer in taking baby steps and in all of us making small steps that add up to one big change for the environment and #MeatlessMonday is one great way to do that.  Also, because I don’t want anyone to feel like they are alone with their small change, I will continue to provide meatless recipes every Monday and support the cause.

It’s not going to feel like a big sacrifice if you actually enjoy what you eat, right?

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From Camarones a la diabla comes

Spicy Chickpeas in Ancho Chili Sauce

So, first of all, happy #MeatlessMonday!  Hopefully you are doing your part for the environment and for yourself today and are having one day where you go without meat.  If so, good for you!  If not, it’s never too late to get started!

So, today’s recipe was a bit of an experiment  I concocted after making Camarones a la diabla for the second time (both with and without the camarones.)  I love the flavors, I love the heat, I kind of love the fact it leaves me with a bunch of dried chilies I need to cook with…

Actually, I do love to experiment and this particular recipe came about because I like to play and because, well, frankly, I needed to eat.

Spicy Chickpeas in Ancho Chili Sauce

First, let’s make no mistake about it.  This recipe came about because I was trying to empty my pantry and not run to the grocery store to make dinner.  I’m not entirely sure that I would have made this otherwise, but after trying it, I am happy I did.

Second, please feel free to experiment with this recipe however you like.  I had chickpeas, so I used chickpeas.  I had onions, so I used onions.  I had dried anchos, so I used dried anchos.  I say knock yourself out.  Do whatever you want with what you have, just follow the basic premise.

You will need:

• 3 dried ancho chilies (feel free to use what you have on hand)
• 2 tablespoons olive oil
• 1 large onion, sliced into thin strips
• 2 cloves garlic, minced
• 1 15 oz can of tomato sauce
• 1 pinch oregano
• 1 can chickpeas
• 1 can refried beans
• 1 can black olives
• Tortillas

Bring 2 cups of water to boil in a sauce pan, add the ancho chilies and take the water off the heat.  In about 10 minutes, the chilies will be rehydrated.  After they are rehydrated, remove the tops and the seeds.  Mash in the sauce pan with a potato masher or puree in a food processor.

In a skillet, warm the olive oil over medium high heat, then add the onions and a pinch of salt.  Saute the onions until they are translucent, maybe 6-8 minutes.  Add the garlic.  Cook for 30 seconds.

Next, add the can of tomato sauce and the chilies.  Bring to a boil, then add the chickpeas and oregano.  Cook until the chickpeas are warm.

Serve over refried beans and top with black olives.  Use tortillas to scoop out the mix.

Enjoy!

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Guess who is going to win?  This guy!  (No offense, I come by my arrogance naturally.)

You smell that?  I just opened a can of whup [bleep] and four bottles of olive oil including:

The Arbequina a light (they call it delicate) Spanish olive oil with an almost Spring-like flavor of fresh cut grass and wild flowers.
The Mission, a Northern California olive oil that tasted the most like the store-bought olive oils I am used to, though with deeper notes and more complexity.
The Italian Blend, a robust oil that delivered strong olive oil flavor.
The Blood Orange which was sweet and citrusy and is my new favorite olive oil, hands down.

So, given these four oils as the canvas on which to make my four course masterpiece , I had to come up with a theme.  My first thought was Italian: caprese salad, pesto, olive oil gelato and caponata.  I was feeling pretty good about things.  For about two minutes.

That menu just felt safe.  I knew I could pull it together and it would be good, but was it enought to stand out?  Could I win the prize pack from the Olive Press with it?  Let’s be honest, if the good folks from the Olive Press were sitting down at my table (or if Emeril ever perfects smell-o-vision), I’d do that menu in a heartbeat.  But I knew for this competition, all I had was my words and a few pictures.  So I had to rework my theme.

I asked Twitter.  My tweeps were no help.  At all.  Most of the uses for olive oil they came up with can’t be repeated on a PG blog.  Google, on the other hand, was a great help and within no time I had a new theme: world cuisine with olive oil.  Four cuisines, four olive oils, four courses, four chances to delight the taste buds.

Better yet, the total cost of this menu was about $40 and it only took 2 hours to put together.  Can you say party time?

Anyway, without further ado, let’s get to the menu:

First Course – Greek Appetizer Trio

This trio of hummus, baba ghanoush, and flavored olive oil gets things started using the robust Italian Blend olive oil.  I choose it because it had the boldest flavor of all the oils (hence “robust”), which all three appetizers needed.  The hummus and baba ghanoush would both have been flat and monotonous with a good olive oil flavor and, of course, flavored olive oil is just going to be disappointing without a strong olive oil base.

The baba ghanous recipe is from The Olive Oil Source, the flavored olive oil is just Italian Blend olive oil, parsley, oregano and garlic.  The hummus is chickpeas, olive oil, garlic, lemon, salt, and tahini smoothed out in the food processor.

Second Course – Spanish Tuna/Olive Tapas

Spanish course,  Spanish olive oil, right?  Sadly, no.  That would have made sense, but the delicate flavors of the Arbequina would have been lost beneath the saltiness of the tuna and kalamata olives.  Instead, I used the Mission in this recipe from EricWeisstein as a base, but used package tuna (due to time considerations) and topped with sriracha for a nice kick of spice.  Be careful not to use too much, though.

Third Course – Asian Hot Pot with Shrimp

Ah, the famous Sichuan hot pot… this is the dish that really got me excited.  I got even more excited when I tried the Arbequina since I knew it would be perfect for this.  See, the chilies in the dish all have very pungent flavors, but having a fruity olive oil in the mix changed the complexity of the hot pot’s flavor.  Instead of just being heat, there were subtle floral undertones to the dish not present in a normal hot pot and that was a very good thing.

To recreate this dish, fill a fondue pot 1/2 full of Arbequina, then add 1/2 cup of Chinese chili oil and a few dried peppers.  Stir and bring to heat.  Serve with raw shrimp that are put into the hot pot to cook.

Fourth Course – Lemon and Blood Orange Olive Oil Cake with Gelato and Chocolate Sauce

Yes me, the ever non-baker had to get help both from the Blood Orange Olive oil and Epicurious.  I then topped with Jasper Mirabile’s caremelized guanciale gelato with a dash of chocolate sauce.  It was heavenly, though.

And that’s my meal.  Seriously, about $40 bucks, a little over 2 hours.  One heck of a party.  Give it a try, it’s the perfect dinner.

Enjoy!

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The festitivities for the dinner begin at 5:30 at the Cellar Rat where you can meet Mister Sanguineti and discuss the ins and outs of making some of the best Italian wines on the planet.  The dinner begins at 6:30 at Restaurant Michael Smith and features a 6-course menu with wine pairings. 

Can you say drool?

The first course is marinated Cici Beans with (get this) grilled radicchio and cauliflower frito paired with Trevisiol Presecco.  I mean, jeez.  This course had me at Prosecco and fried cauliflower.  I can just see myself trying to trade my radicchio for more cauliflower like in third grade (only I won’t be trading for more French fries.)

If that weren’t enough, the other five courses include

• Grilled king fish
• Pancetta wrapped stuffed quail* (yowsa)
• Wild boar with papardella
• Bistecca alla flortine
• To top off the night, vanilla panna cotta. 

(*Yes, I realize quail are cute, but they are cute and delicious.)

That’s the kind of menu one should expect from a James Beard Outstanding Chef finalist.

Last I checked, space was still available, but with seating limited, I’d make a reservation soon.  To do so, call 816.842.2202 and tell them BlogWellDone sent you.  I promise that will make absolutely no difference!

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Why?  Well, I kind of like pork.  Especially local, organic pork.

But more than that, not only is the dinner/class a cooking demo put on by Chef Jasper (who, if you haven’t been to one of his classes, be ready to be both entertained and STUFFED full of good food), the food is really exciting.  Chef Jasper, along with other members of Slow Food, have put together a menu which accentuates the local pork including some guanciale I spied hanging in his wine cellar that he made himself.  The menu also includes Tuscan Bean Soup, Penne Amatriciana, Porchetta, and maybe some jalapeno pork?

(Need more convincing, check out the pasta con sugo all’ Amatriciana.  That’s going to be on the menu.)   Need even more more convincing?  Somerset Ridge Winery will be pairing their locally produced wines with each course in the meal.  Need even more more more convincing?  See that lovely guanciale over there?  That’s for dinner.

So if you want some great local pork, if you like good wine, if you want to learn how to cook like Kansas City’s iconic master chef, or if you just want to meet me, Blog Well Done, come to Jasper’s this Thursday.  But hurry.  Seats are limited.  Get yours by calling 816.941.6600 right now.

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#MeatlessMonday Vegan Pork Albondigas with Match Meat and Red Gold Tomato Sauce

Phew.  That’s a mouthful.  This post is like already like NASCAR car.  It’s just covered in ads.  Hrmm…let’s see how much worse I can make it.

Anyway, this is the promised second post in my Saturday Edition of #MeatlessMonday.  I’ve been doing a little catch up on the #MeatlessMonday tip since I missed  a few weeks.  So that’s why this is a #MeatlessMonday post.

Secondly, this is a recipe for albondigas, which is Spanish for “meatballs.”  But don’t be fooled.  Sure, there are some albondigas recipes which are pretty much like your average Italian meatball recipe or exceptional one’s at Jasper’s.  (By the way, he’s having a from snout to tail pork dinner Thursday.)  Others, though, use Latin ingredients like corn or jalapenos to give them a unique flavor.  I used this recipe as a basis for my albondigas from About.com because it stuffed them with rice.

Third, since I am trying to do this as a #MeatlessMonday, I figured I’d turn to Match Meat since they are my favorite source of meat replacers and I had a package of ground pork vegan Match Meat in my freezer.

Fourth, most of the recipes you find for albondigas are actually for albondigas soup, which is fine, and it’s how the About.com folks got away with using uncooked rice in the albondigas.  I, on the other hand, didn’t want a soup.  So I found this recipe from WhatsCooking.us for albondigas in ancho chile sauce.  And since the recipe called for diced tomatoes, I was more than happy to use the Red Gold tomatoes that I got in the tin I mentioned yesterday on BlogWellDone.com.

So in the end, I took the albondigas recipe and the sauce recipe and combined them together to make dinner.

(Oh, did I mention I went to the Farmhouse for lunch and guest posted on The Bobby Pin?  And congratulations to Chef Michael Smith for his James Beard nomination and to Chef Debbie Gold for being tapped for Top Chef Masters.)

Vegan Pork Albondigas Recipe with Red Gold Ancho Chili Sauce Recipe

Okay, enough silliness.  It’s recipe time.

You will need:

• 1 ancho chili
• 1 package Vegan Match Meat ground pork
• 1/2 cup cooked rice
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon + 1 teaspoon salt
• 1 egg’s worth egg replacer
• 1/2 onion
• 4 cups vegetable broth divided
• 1 cup Red Gold tomato
• 1 tablespoon oregano
• 1 tablespoon pepper

Bring a sauce pan of water to boil, add the dried ancho.  Kill the heat and let the ancho get soft.

Mix the Match meat, rice, 2 cloves of garlic, cumin, 1 teaspoon salt, and egg replacer in a bowl.  Mix with your hands and roll into 1 inch meatballs.

Pull the stem off the ancho and put it in a blender with the rest of the garlic, the onion, 1 cup of broth, and the Red Gold diced tomatoes.  Blend until smooth.

Put the mixture, the rest of the broth and salt, the oregano, the pepper into a skillet and soup pot and bring to a boil over medium-high heat. 

Add the meatballs, reduce heat to medium, and cook for 20 minutes or until the pork has reached the internal temperature you would like.

Serve with rice and guac on tortillas.  Enjoy!

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Le Seuer Pea Pasta with Red Gold Tomatoes

didn’t take one of its ingredients for your famous pasta dish.  But more on that in a minute.

First thing’s first.  Welcome to the first of two #MeatlessMonday Saturday edition posts.  Yes, yes, it’s been well-documented that having #MeatlessMonday on a Tuesday, Wednesday, etc., etc. is just weird.  But I’m making up for lost time.  I missed a few weeks, but I’m back in saddle just in time for lent.  Just remember, on Fridays when you’re not eating meat, you can eat vegetarian.  You’ll love it.  Promise.

Okay, back to the dish.  As I said above, this recipe is in no way an attempt to copy world famous Chef Jasper Mirabile’s Pasta alla Nanni, though I will admit it was a huge inspiration.  In fact, I hadn’t had Le Seuer peas in years until I went to Chef’s restaurant and he served up a  pasta the Pasta alla Nanni to my wife and I.  Now, they’re back to being a pantry staple in the BWD household.

So, to Chef Jasper I give a nod of thanks and I promise that since you won’t give out the recipe for Pasta alla Nanni to anyone (including BWD, Jr.), I won’t publish any guesses on how to make it.  But I bet I can come close.

With that being said, there’s another ingredient to our battle.  The secret ingredient.

Sorry, I channeled Iron Chef there for a second.

In all seriousness, a little while ago, Red Gold tomatoes sent me the coolest freaking tin of product.  It had three cans of Red Gold tomatoes (sauce, diced, and diced with green chilies), a recipe book, a refrigerator magnet, and a model Red Gold truck that my son loved so much he wrote me a thank you card for it.  So cool. 

So I’ve been holding those cans for something special when I realized that my Red Gold tomato sauce would be perfect for a recipe like this.  Seriously, if you have been using generic tomato suace, I highly recommend you try a good quality sauce like Red Gold tomato sauce next time .   There is definitely a dfference with good ingredients.

Le Seuer Pea Pasta with Red Gold Tomatoes Recipe

As far as recipes go on BlogWellDone.com, you’re not going to find one much easier than this one.

You will need:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic (or 1 tablespoon garlic powder)
• 1 can Red Gold tomato sauce
• 1 tablespoon basil
• Spaghetti noodles
• 1/2 can Le Seuer peas
• Parmesan cheese to taste

Get some very well salted water boiling for the spaghetti.

In a skillet over medium-high heat heat, add the olive oil.  When warm, add the onion and a pinch of salt.  Cook until the onions are translucent, about 4 minutes.  Add the garlic, cook 30 seconds.

Add the Red Gold tomato sauce and basil. 

Drop the pasta right about now.

Cook until the sauce has started to boil, then add the peas.

When the noodles are done, toss them in the sauce.  Top with parmesan cheese and enjoy!

Picture taken from RedGold.com

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It’s another #MeatlessMonday!!  But wait you say, it’s Thursday!  That’s true, it is Thursday, but I’ve been pretty lax in my support of #MeatlessMonday the past few weeks and I wanted to get back in the swing of things.  So all this week, we’re doing meatless recipes.  (By the way, next week will be a celebration of all thing seafood in honor of lent and the sacrifices made around the world by Catholics everywhere.)

Anyhoo, this recipe is pretty simple.  I included it for two reasons.  First, it’s a simple.  It’ s not quick due to the fact I’ve included a whole wheat crust recipe, but that can easily be replaced by something store bought.

Secondly, it’s vegan.

Match Meat Pizza Recipe

Yep, vegan.  How do I make it vegan?  Well, first use vegan sugar in the dough.  Then, don’t use cheese.

I know what you’re thinking, what is pizza without cheese?  Delicious!!!  That’s what.  Even though I’m no longer vegan, I still order pizza this way because I get to taste the toppings and the sauce instead of the cheese.  So try it.  Even if you are a huge cheese lover, it’s worth a try.

Especially if you use good toppings like Match Italian sausage (which they sent me), veggies, etc.  You’ll never miss the cheese.  And if you use Match, you’ll never miss the meat, either!

You will need:

The stuff for this pizza crust from AllRecipes.com  (I know, I know, but my wife loves the recipe.)

• 1 package Match meat
• 1 can tomato sauce
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 2 teaspoons black pepper
• 1 teaspoon red pepper flake
• Salt to taste
• Onions, sliced
• Mushrooms
• Black Olives

Make the crust.

Keep the oven at 350.

In one skillet, brown the Match meat.  I tend to find the Match meat needs a little oil to get it going since it’s not very fatty like say real sausage so if I am making it, I add about 2 tablespoons of olive oil to the skillet, get it hot, and then brown the sausage.  Mrs. WellDone does not.

In a sauce pan, add the tomato sauce and spices to the sauce and bring to a boil over medium heat.

Construct the pizza without the cheese and bake until the toppings are warm.

Slice and eat.  Enjoy!

Thanks for the image from MatchMeats.com.

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