Mother Hubbard's Cupboards are bare. After reading 2 or 3 blogs with veggie pizza posted it was all over with. I had to have pizza. Here is your very basic veggie pizza, bell pepper, tomatoes, olives, spinach, pineapple, and no cheese. I love pizza without cheese. Even though I have vegan cheese I just prefer it without. I love the taste of veggies.
We also had a nice salad with lettuce, green beans, wax beans, garbanzo beans, kidney beans, mushrooms, spinach, carrots, and cucumbers. Now the veggie drawer is empty except for a few carrots and some celery. I think it is time to go shopping. :o)
Last, but by no means least, Diann's Chickpea, Potato Bread. Oh My Goodness it is so goood! The family loves it. It has a dense texture, which makes it easy to slice into thin pieces. One thin slice about 34 grams is only 1 point on weight watchers and 60 grams is 2 points. Thank you Diann, for sharing this recipe with me. Checkout Diann's site and see her bread.
Here is Diann's recipe. She says it originally came from a cookbook, "Bread Machine Magic" 1992 edition. It was the Buckwheat Bread recipe, but she veganized it and used chickpea flour.
I changed her recipe a bit by using all soymilk, substituted olive oil for the margarine, agave nectar for the corn syrup, and used regular yeast*
5/8 c. soymilk - I think this is 1/2 c. + 2 T.
5/8 c. water (sometimes I use all soymilk)
2 T. light corn syrup (sometimes I sub agave nectar)
1-1/2 T. melted margarine
1/4 c. instant potato flakes
2 c. bread flour
1 c. whole wheat flour
1/3 c. chickpea flour
1-1/2 t. salt
1 pkg. dry yeast (I usually use rapid rise)
Mix together liquids and pour into breadmaker. Mix together dry ingredients (except yeast) and add. Make a well for the yeast and add. Run the dough cycle.
When cycle is through, turn out dough and knead a few times, then place into greased 9x5 pan. Cover and let rise until doubled, about 40 minutes. Bake at 375 degrees for 35 - 40 minutes.