Eggplant Mini Pizzas

One of my favorite recipes is:

Eggplant Mini Pizzas


You Need:

Eggplant

Marinara Sauce of choice

Chopped Pizza Toppings of Choice

Cashew Cheese

Dehydrator



I like to take the marinara sauce and just mix it with all my toppings until it's a nice thick, chunky consistency. Spread the marinara mix onto your eggplant which has been sliced into 1/4in. thick rounds. On top of that, spread a generous amount of your favorite cashew cheese. Finally, and the hardest part, put your mini pizzas in the dehydrator and play the waiting game until your pizzas are the texture you want... I dehydrate for about 4 hours before I start taking them out to eat.

They turn out great! The cheese is thick and creamy and the eggplant turns crispy like thin dough if given enough time to dehydrate. Hope you enjoy! Love, Peace, and Candy Grease!

Extra Awesome Apple Sauce

This recipe is great for picky children. It's fun, yummy, and more nutritious than ordinary apple sauce!

You will need:
4 Apples
1cup Mixed Berries (Frozen is good)
1 Whole Carrot (chopped)
Cinnamon

   Take your 4 Apples, 1 cup Mixed Berries, and carrot and put them in a food processor or blender. Blend until it is the texure you like. Add cinnamon to taste. Enjoy!

2-4 servings
Best when served chilled

Tofu Nuggets

   I came across an idea for tofu nuggets online. It looked simple enough, but have not tried it yet. I'm going to see if I can make them for dinner to see if it is all it is talked up to be. If they turn out pretty tasty I will put the recipe I use in my next post, let you know how they turned out, and hopefully some tips on how to improve on it. Tofu Nuggets, here I come...wish me luck! Love, Peace, and Candy Grease!

If you have any suggestions for recipes  you would like to see, drop me a line. You can visit my

Jack Rabbit Freedom site, contact me at Facebook, or just leave a comment. Stay Awesome!

Mushroom Burrito Fit For A King

   So I was looking for something to eat for lunch today and decided to go to the leftovers. I had some tomato basil hummus, a handful of baby porta. mushrooms, a bag of salad, and some tortillas that needed to be ate before they spoiled. This is one of the tastiest little lunches I have had in a while. Here's what I did:

You need:
Tomato basil hummus
Portabella mushrooms (chopped)
Greens of your choice (I used basic Iceberg salad from the bag)
Tortillas
Garlic (freshly chopped or minced...fresh is always better)
Olive oil
Liquid Smoke
Garlic Powder

   First take your skillet and drizzle about a tsp. of olive oil to coat the pan. Throw your chopped mushrooms in the pan with the garlic, a few drops of liquid smoke, and garlic powder to taste. Let it fry until the mushrooms are starting to get soft and the garlic is browning. When that is done or while it is frying, depending on your kitchen skills, take your tortillas out and smear them with your tomato basil hummus. Put the mushroom mix on top of the hummus and slap your greens on top of that. Now roll it closed and here comes the best part. Take your skillet, clean it up, and put the heat back on. Now take that tired, soft tortilla and more crunch by dry roasting both sides until they are golden brown (pressing down with a spatula while roasting helps make a good looking burrito). There you go, a mushroom burrito that tastes great and is fit for a king!... a Vegan King!

Let me know what you think by commenting.