Makes 2 medium-sized servings, or one large serving.
- 1 1/2 cups cooked, drained quinoa. I like the red variety for this dish. (This can be cooked just like rice! Here’s a link, if you’re curious.)
- 2 tablespoons of classic-flavored hummus. (It sounds weird, but this will be our cheese substitute.)
- around 2 tablespoons of your favorite (vegan) spaghetti sauce. Tomato sauce could also be used, though the flavor will be different.
That’s it! Really. That’s it.
- Cook the quinoa, and immediately put the quinoa into the bowls you will be serving it in. (See link for more detailed instructions.)
- While the quinoa is still hot, add the hummus, and stir to incorporate.
- Add the spaghetti sauce. Stir.
- The whole dish should now be cool enough to eat. If you find it’s too cold, just pop it into the microwave on high for 30 to 45 seconds, or until it’s to your liking.
So, not only does this taste about as close as you’re gonna get to a stuffed crust cheese pizza, it’s also chock full of vitamins and nutrients! The Spruce tells us that 1 cup of cooked quinoa (185 g) contains about 8.14 grams of protein, 3.4 grams of fat, and about 118 mg of magnesium. More than that, even, it includes 31 mg calcium, 2.76 mg iron, 318 mg potassium, and 2.02 mg zinc!
How much sodium is in this dish will depend on your favorite kind of spaghetti sauce, but for the kind I used, Prego Fresh Mushroom Italian Sauce, these were the facts for what’s in 1/2 a cup – 8 US Tablespoons. And this recipe only calls for 1/4 of that!
So as far as pizza goes, this really isn’t that bad for you.
Let me know what you think!! 🙂
This. Is. Incredible.
If you like it, head on over to Detoxinista’s page and share this recipe further!
- Coconut oil , for greasing
- 1 cup millet, soaked in water for at least 2 hours (Note – for this recipe, we substituted just over 1 cup gluten free flour, and it worked just fine!)
- 2 pounds frozen corn , thawed and divided
- 1 cup water
- 1/4 cup melted coconut oil
- 1/3 cup raw sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Preheat the oven to 350ºF and grease a 9″ x 13″ casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an “S” blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine– you want to leave plenty of texture in this dish.
Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.
That’s it! This really is a great one. If you try it, let me know how it turns out!
~ Star 🙂
Serves 4 to 6.
This one is from grandpa’s recipe box, but I can’t figure out why it’s called “Almost” Gumbo; it sure sounds like full-on gumbo to me!
- 1 pound smoked sausage, cut lengthwise in half, then crosswise into 1/2 inch slices
- 4 cups water
- 1 can (14 1/2 ounces) stewed tomatoes
- 1 package (10 ounces) frozen cut okra, thawed and drained.
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 cup uncooked long- or whole-grain rice
- 1/4 cup dry red wine
- 1 tablespoon hot pepper sauce
- In a 6-quart soup pot, combine the sausage, water, tomatoes, okra, thyme, and garlic powder. Bring to a boil over medium heat, then reduce the heat to low.
- Add the remaining ingredients and simmer for 20 to 25 minutes, or until the rice is tender, stirring occasionally.
Note: If you’d like to make this even more authentic-tasting, add about a pound of peeled, cooked shrimp 5 minutes before serving.
Properly cooked, eggs are a very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp’s family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom.
Housekeeping In Old Virginia was published in 1877, and I am so lucky as to have an original copy! If any of you are curious as to the other recipes, I have found it online here: https://archive.org/details/housekeepinginol01tyre
Quick disclaimer here – it was printed over a hundred years ago. As with most American texts from the era, it gives off an old southern vibe, and not all in a good way.
Another disclaimer – at that point in time, chickens were still small, and in the process of being selectively bred to produce bigger eggs, so they used more eggs than we do now. That’s why some recipes call for as many as 6 to make a simple omelet.
Onto the recipe!
- Ham- sliced thick, raw. As many slices of ham as eggs you cook.
- Eggs. It doesn’t say exactly how many, but I would guess three or four.
- An 8 or 9 inch cast iron skillet would cook this perfectly.
Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water.
Let the pan remain on the fire [or in this case, the stove], so as to keep the ham gravy [aka the ham fat] hot, [so] that it may cook the eggs nicely when dropped into it. Break the eggs carefully, drop them in whole, and do not let them touch each other. Cook [to] a light brown, not allowing the yolks to get hard. Lay an egg on each slice of meat.
– Mrs. S. Tyree
Not bad, huh? Sounds pretty good to me.
If you try it, let me know in the comments how it went!
Have a good one. 🙂