Archive | March, 2021

Pizza Stuffed Waffles

22 Mar

Every Friday at my house starts with a ball of dough. At the end of the day, that ball of dough has risen, been punched, stretched, baked, and consumed. I, too, often feel like I have been stretched and punched and baked and consumed by the end of Friday each week, but I continue to make dough. Every week. Because there’s nothing more therapeutic than kneading dough.

This month I joined the Waffle Club, and finally got myself a quality waffle maker. Just like any new appliance in my kitchen, I’m thrilled to play around with the options available with a waffle maker. Thus far I’ve waffled rice, hashbrowns, waffles, and tofu. However, I feel like these pizza stuffed waffles have been my greatest creation. Perfect handheld size for dipping or even packing on the go, and even good cold (just like regular pizza!) The new Moocho cheese is absolutely perfect for this, because it melts perfectly and oozes out the edges to crisp up nicely.

You can enter to win all of the ingredients to make your own pizza stuffed waffle (including this Presto Stuffler!) by entering my giveaway on Instagram.

Even if you don’t win this giveaway, you can still make your own delicious pizza waffles with the recipe below. You can store these in the fridge for up to one week, or in the freezer in an air tight container for up to one month for easy on the go lunches.

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Seitan Ham (Sham)

18 Mar

I’m going to be writing a lot of text here. I know a lot of you will skip right to the recipe, but typically I use this space to explain some things about the recipe. So if you’re still scratching your head after you scroll all the way down or have any questions, have a scroll back up here and have a little read. If you’re still intimidated, I have another seitan ham recipe that is much less labor intensive. This one is better though, and I finally wrote it down in the hopes that you could make it for Easter. I’ve been tinkering with it for years, with lots of variations, so I just want to make it clear that this is very forgiving. You can add some tomato paste, regular paprika, use different oils, etc. Get creative with it! If you make it, tag me (@avocadosandales) and use the hashtag #sham.

There’s also going to be quite a few specialty ingredients and devices in this recipe. Don’t. Get. Intimidated. Most of them are easily found online or can be adapted to your kitchen. For example, if you don’t have a Vitamix, use whatever blender or food processor you have, and strain the liquid portion if you need it more smooth. If you don’t have a stand mixer, use a food processor or knead by hand for as long as your arms will allow. This recipe doesn’t require as much kneading as something like my chickwheat recipe, since we’re not intending to shred it.

I used Outstanding Foods for seasoning, because I love the flavor (not sponsored, just like it!) If you want to use something that you are more likely have on hand, just add the same amount of liquid smoke to the recipe. You can use any other reddish colored beans instead of kidney beans (cranberry, christmas lima, etc). If you’d like to use dried beans just use 1 and 3/4 cups of beans and about 1/2 cup of the liquid from cooking the beans. Red yeast rice is used for color in this recipe. It will still be reddish without it, but if you really want the ham color to shine, its a worthwhile investment. I also use it in “steaks” and any other recipe that needs a bit of color. Shout out to Lisa Myaf for this tip-she makes amazing seitan and has a beautiful IG, which you can find here. I also need to give a shoutout to Julian Guy from the Seitan Appreciation Society for this recipe for the fat. You can find his amazing Detroit style pizzas here.

Without further ado, here it is folks.

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