Sweet Potato with Chipotle Black Beans, Caramelized Onions and Guacamole

You know the best thing about having leftovers in the refrigerator?  You get to create amazing, delicious meal with a bunch of your favorite things.  We often have Chipotle Black Beans in the refrigerator. I like to do different things with them.  I've come up with some crazy combinations, that's for sure.  This time, I had lots of other things in the refrigerator too so I came up with an excellent vegan meal.  This was so good, I'd make it special, not just when there are leftovers in the frig. 

This is day 25 of 30 Days of Vegan recipes. One thing I've noticed is that I am eating less.  I'm eating healthy, whole food and it just fills you up faster. That's why I always seem to have leftovers in the refrigerator. I happen to love, love, love leftovers because that means I don't have to think about cooking! 

Sweet Potato with Chipotle Black Beans, Caramelized Onions and Guacamole Recipe

1 large sweet potato
1/4 cup Chipotle Beans
1/4 cup Chipotle Caramelized Onions
2 tbsp. Guacamole
Salt and pepper to taste

Layer every thing on a plate and enjoy!  Feel free to sprinkle with cilantro or green onions. 

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Hot Chocolate with a twist

For some strange reason, felt like having hot chocolate. I am so not a chocolate person, which made me wonder where this craving came from. Anyways, decided to experiment a bit [I dint/dont really know how hot chocolate was/is made]

Made my version of hot chocolate and it came out quite nice... Here is how,

Milk- 1 cup
Handful of chocolate chips[Ghirardelli]
Cinnamon powder- a tiny pinch
Ferrero Rocher chocolate- 1/2
Salt - a tiny pinch
Coco pops cornflakes- 1 tbsp

The process:
1. Bring milk to heat up, added the chocolate chips ,Ferrero Rocher and cinnamon powder- let it boil.
2. Switch off gas, add the salt
3. Sprinkle a good spoonful of coco pops cornflakes and serve hot...

It was delicious!!
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Crimson Chakra refreshed...

Crimson Chakra is a name that is familiar to all of us, and for those who have been there numerous it is 2ndhome! The smoked rice, the elaneer soufflé are so popular that there have been days when we have walked in and the staff knows our order without us spelling it out. The place has been the venue for many workshops, home bakers meet and most recently the venue for Farmer’s market as well. We were therefore back in familiar ground.

But this time it was to try out a new menu that Nikhil and his team had put together. These dishes would be incorporated with the existing menu. Oh and they have recently launched CC by the night- just what the city needed. It is to satiate those late night cravings or dinner option when you are done with a midnight movie show. Just call, order and pick up the food or have it delivered home piping hot. Food is neatly packed and the kitchen is open till 3am. So if you are going to be getting back home late or thinking of hosting a midnight party, this is where you turn to.

Ok, before I forget and get lost, let us get back to the new menu. There are dishes that sound simple but tasted exotic and then there were a few that had quite a name but were simple comfort food types. The murungakka soup [Drumstick soup] packed quite a punch, it had  a teensy weensy bit of daal, and was just amazing. Was skeptical and thought it might lean more to the sambar side but wasn’t anywhere near it. And then came the 2 paneer starters- one Thiranga Paneer tikka served with 2 kinds of chutneys which was simple, while the other had my taste buds doing the tango- Paneer skewered [it was a satay] and served with peanut sauce.. Absolutely amazing!  And then there was the Patiala sheikh kebab which was alright[ am personally not a big fan of sheekh kebabs]

 The non vegetarians also had 3 starters, all of which were polished off in silence.  As the conversations flowed, so did the dishes, and there were quite a few of them. For the main, we had Paneer Pitha roll, which was made using pita bread [made in house] with a good filling of paneer and spices and served alongside boiled vegetables.

We then moved on to the heavy duty dishes- different kinds of rotis and stuffed kulchas[ there was one with cheese which was divine]. The 1st plate was brought out for photographs, but few of us dug into it and were surprised to see that even though the breads had gone cold, they were still soft.  It was served with Vegetable jalfrazi [ which we ate as it is and nearly licked the bowl clean]. There was also a plate of Basil vegetable fried rice which I dint dig much [ it felt like Chinese fried rice toned down and I couldn’t taste basil. I would have loved a punch of basil, but Nikhil did mention they were playing around with the recipe so it still had those familiar tastes that people seek].. burrp!!

Oh wait, there was the slice of kulfi that was to be Savoured.  It was good.. but for me, Crimson stands for elaneer soufflé! Hehe…

We also got a chance to meet the chefs and the team!! Was good to see the faces behind the kitchen and hear about their journey as well. Apart from this, the one other awesome concept that Nikhil follows is that he buys only local produce- fresh & straight from the market. He mentioned changing vendors, paying little more than he would normally but doesnt mind it because he is guaranteed good quality products!

13, First Crescent, Gandhi Nagar, Adyar  Chennai, TN 600020
096 77 277900

The reviews posted on this blog are based on my personal experience. Also remember that restaurants and eat outs sometimes change with time, so does their food and service. So, kindly consider these factors while visiting the places. Remember, no two palates are the same. Bon Appétit  :-)
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Mom's bday and Lunch party at Annalakshmi

We were at an Uncle's 60th Birthday function and that is when we realised that mom's birthday was coming up in a week's time. After a brief discussion with grandparents, decided to do a lunch party for the family on 31st, the saturday. Granpa was hell bent on GRT, but I had other plans in mind. I did not want to host a get-together at one of the same ol cliched places, but wanted something new. 

But for some strange reason, Annalakshmi landed in my head the minute we decided to host the Lunch. Except I kept it to myself and did not squeal a word. I went and checked out the place, got the details, decided on the menu and knew this was where I wanted to host the Lunch. I also had a quick word with my sister on splitting the cost, I decided it was not fair to lean on grandparents all the time, even though they offered to foot the bill. They had already spent a lot, bought mom a piece of jewellery, dad some clothes and so on.

I announced the venue and final menu details 2 days ahead of the Lunch, and requested mom & gramma to invite all at the family function on Friday. Uncle was flying down from Delhi with family, my sis was coming down and so it was going to be a super cool fun weekend.  I thought all their arrival could be a surprise, alas, they had to go share information with gramma which soon spread like forest fire!! 

Have heard of rave reviews of Annalakshmi, but none of us had visited the new outlet in Egmore. Throwing caution to wind, I prayed and hoped it would be a great afternoon! Oh, and I forgot to mention- Saturday was also parents' anniversary and another uncle's birthday! I had asked a friend if she could bake cakes, but she said she was busy.. 30th Aug night I was out with my Delhi uncle and cousin, shopping for shirts, and then we hit Cake walk around 8 pm to order cakes. We broke our heads quite a bit, and finally settled on 2 lovely cakes. One for mom/dad and other for uncle. 

They have two options for Lunch, either 12 to 1.30pm or 1.30pm to 3pm. I chose the 2nd one cos even if it gets delayed, it should not be a problem. As for the hall, I chose the Buffet hall, it was open, bright, and seemed spacious. The hall could accomodate 100, and we were expecting about 60-70, but since I did not want outsiders encroaching in, I chose to take the entire hall. 

So the morning dawned bright and early. I left for grandparents home around 11, and we were all ready and set to leave. All were piled into cars, while I hopped in the one with driver and we went picked up the cakes and reached the venue on the dot at 1.30. I noticed most family already there, piling into the hall slowly. Mom saw me with the cake and was surprised! :D 

Pretty soon, almost everyone arrived and the hall was buzzing with excitement.  So many of them, actually all of them came upto me and said "wonderful choice of location".. I was beaming!! The buffet was all laid out, and the welcome drinks were served. 

The buffet consisted of
1. Aloo bonda
2. Paani puri- which was absolutely divine, so much so that gramma had a few ..
3. Dahi papdi chaat
4. 3 kinds of Rotis- Tandoori roti, naan and kulcha
5. Paneer butter masala
6. Daal makhani
7. Carrot Rice
8. Veg Pulao
9. plain steamed rice
10. Beans usuli
11. Potato curry
12. Boondi raita
13. Curd rice with pickles
14. papads and vadams
15. Salad- tomato & cucumber

And for dessert, I chose to do something different. I opted for Jangiri and Mothi choor laddoo as against the conventional Gulab jamun. There was also Paan which I heard was amazing! 

Phew!! the food was quite good and piping hot. The volunteers at the restaurant were serving the items and it was such a pleasant morning. We must have all had quite a few pani puris and aloo bondas. They were delicious. Similarly, the daal makhani was divine, I lost count how many refills I went for. I think I gulped it down as it is, with no roti or rice. 

Finally, before people left, we got together for the cake cutting combined with a lovely surprise. My aunt who had come down from Delhi took the mike and invited all to come to the table with the cakes on it and announced that the lunch was hosted by Me & my sis.. :-)) It was later that I realised that gramma was the one who had asked her to say this... I was so touched, overwhelmed infact~!! 

The entire afternoon went off far better than I had hoped for. *touch wood* 

The meal was priced at Rs430 per pax [incl tax].  It is a place I would definitely recommend, especially for pure vegetarians! 

While talking to Mr Kumar, the man in charge, I learnt that only a few were employees and rest were all volunteers. They also had a few from the catering college, who were paid a nominal salary that helped them get off their feet. Apparently there were quite a few housewives who came over to serve during lunch and dinner! How awesome is that!

8/3 Rukmani Lakshmipathy Road (Marshalls Road)
adjacent to Raja Meyammal Hall,
Egmore, Sigapi Achi Building, Ist Floor,
Tel : 044-28525109, 044-42141210
email :
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The Gateway comes to Chennai..

REFRESH... F5 ... those were the key words for the day! Why? Well, it was time to refresh the hospitality sector in Chennai, time to welcome a new entrant, accept the fact that Chennai had also arrived.. 

We walked into the open lobby and instantly I noticed the piece of art on the wall- it was from Kailashnath temple in Kancheepuram, and the seating area beyond that had another section from the same temple. And suddenly there was sunlight streaming in, a long pathway that led to the banquet hall flanked by the swimming pool on one side and a restaurant on the other. We then entered the hall and it took us a minute to get our eyes adjusted to the dim lighting. Straight ahead was something that resembled a stack of honeycombs. There were 7 in total with people sitting in them. There were a few with musical instruments and 2 ladies who looked like dancers, one on the top grid and another below. The performance that followed was beautiful, soothing and captivating! So, what was the event? The Gateway was opening its doors officially in Chennai!! 

The Taj Group launched The Gateway Hotel IT Expressway Chennai, the first hotel under the Gateway Hotels & Resorts brand in the city. The brand unveiled in 2008 caters primarily to the upscale segment, welcoming business executives and travellers alike. The rooms here range between  Rs 4,500 and Rs 8,500. 

The group plans to set up 20 more Gateway hotels over the next 2-3 years pan India -Tirupati, Corbett, Pune, Raipur , Kolkata, and Faridabad with an investment of Rs 50 lakhs a room.  During the launch meet, Prabhat Verma, chief operating officer, The Gateway Hotels & Resorts said "Eight more hotels will come up in the next 18 months and we will have 40 plus hotels coming up in the next three years and double this number in six years". Wow, that is quite an overwhelming number!

We were also introduced to the chief Chef- Natarajan who spoke about how Tanjore cuisine is going to play a big role int he food served in the main restaurant. And then we were given the grand tour of the place. First stop was the Sian - the restaurant offering Oriental cuisine.  it has been elegantly done up in simple colours and comfortable seating. 

From there, we meandered through the lobby towards Swirl, the bar.  Long and spacious, it was quite bright unlike most other pubs/bars we see in the city. Looked like a cool place to hang out with a bunch of friends.  The walls across the corridors were done up aesthetically with art work reflecting out tamil culture and heritage. We were then shown to the elevator and headed upstairs to take a tour of the place beyond. We saw a few rooms, the conference halls, the gym, the spa and wound up with a view of the beautiful swimming pool.

And then, Lunch was served. There was a strange looking barrel filled with ice with glass bottles filled with water like liquid in them. Discovered these were flavoured water- some had slices of strawberry, while others had thyme, and then there were a few with cardamom pods and sabja seeds in them. The one thing that impressed me about the entire space was the use of natural lighting. It makes such a big difference, both visually and aesthetically. It is always lovely to sit in a restaurant that is naturally lit against one filled with light fixtures. The restaurant offered buffet lunch, with dishes spanning from  India [both North Indian & South Indian], Italy and to other parts of the world as well. 

There was quite a spread- breads, juices [bitter gourd and gooseberry], different kinds of cheeses, olives, cured meat, salads, mini starters, lasagne [single portion size in circles], naan daal, vathakozhambu Knol kol curry to exotic dishes as well. There were some interesting desserts, some of which had fresh figs, kiwi, strawberries and other candied items on them. 

The  buffet is priced at Rs 850 +tax and is ideal for those who are looking for something that is away from the city. And if you happen to visit, do take a look at the art work around the place :-) 

Rajiv Gandhi IT Expy, Sholinganallur  Chennai, TN 600119
Ph- 044 6680 2500
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Garlic Fries

I love all the blogs that I am introduced to on the Secret Recipe Club. This month I had the privilege to peruse Tea and Scones. I found several delicious recipes, however I limited myself as this month I am eating a vegan diet. I chose her Garlic Fries. She said that she could devour these with just about anything and I completely agree!

I picked up a whole bunch of fingerling potatoes at the farmers market.  I am also avoiding oil so I just roasted these with water and no oil. The fingerling potatoes crisped up just fine without oil. 

I made some frozen fried for the kids and they loved the garlic on them. I'm thinking that we have a new way to make fries now. 

This is day 23 of 30 Days of Vegan recipes.  I am so loving this way of eating. Not difficult at all.  

Garlic Fries Recipe
Adapted from Tea and Scones

3 cloves garlic
1 tsp. garlic powder
1/2 tsp. salt
3 baked potatoes or fingerling potatoes or frozen french fries

Heat garlic cloves and a bit of water and water saute garlic for a minute or so.  Set aside.

Cut potatoes into sticks or use small fingerling potatoes.  Toss potatoes with water sauteed garlic and sprinkle with garlic powder and salt. Toss to combine.  Bake at 450 for about 35 minutes until potatoes are done.

If you're using frozen fries, cook first according to directions and then toss with garlic, garlic powder and salt. Put back in oven for about 5 minutes.

Alternate method:  You can use a couple of tablespoons of oil on the potatoes as well. 

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Apple Boats - Raw Vegan Salad Recipe

This recipe exceeded my expectations.  I love all the ingredients so I knew it would be good but I was anticipating it to be difficult and messy to eat.  Not only was it incredibly delicious, but it wasn't too messy to eat.  

I used a Fuji apple, they are my favorites. Not too crispy and not too sour, but still with lots of flavor. The filling was fantastic, I LOVED the sunflower seeds in it!  

This is Day 20 of 30 Days of Vegan recipes. I got this recipe from, Vegalicious, the blog that inspired my 30 vegan days.  

I know I skipped 2 days but I had trouble getting pictures off my camera. Plus, I've been making so many meals that I've been eating leftovers a lot. I LOVE having leftovers in the refrigerator.  My family still isn't on board with my eating so I'll prepare a meal for them, and then will just grab something quick from the refrigerator for myself.  

Apple Boats - Raw Vegan Salad Recipe
Adapted from Vegalicious

2 large apples, I used fuji
2 tbsp. lemon juice
2 stalks celery, chopped
2 tbsp. cilantro, chopped
1 tbsp. honey (or agave)
1 avocado
3 tbsp. sunflower seeds

Cut apples in half, take out stems and core.  Using a melon baller, or a knife, scoop out the insides of the apple but don't cut through the skin. 

To make sure your boats don't rock, cut off a tiny sliver of flesh on the bottom. 

Pour lemon juice into a bowl and quickly dip the edges of the apple into it so they don't turn brown.

Take the apple insides and chop into small pieces. Add celery and pour remaining lemon juice into the apple mixture.  

Add cilantro, sunflower seeds, honey and salt. (just add a pinch of salt if your sunflower seeds are not salted)

Cut avocado in half and mash until creamy. Add to apple mixture and mix thoroughly. 

Fill apple boats with the mixture and serve immediately or store covered in the refrigerator. 

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Lime Cilantro Pineapple Rice

I can't cook rice. I'm horrible. It either turns out too sticky, raw, burnt, chewy, crunchy or a combination of all of them.  Well people, no more of that, I finally bought a rice cooker!  I meant to get a picture of my baby but forgot.  She's small, only cooks 3 cups at a time, tops.  She's inexpensive.  I don't have a lot of money for extras so we went cheap. But she doesn't burn my rice!  She knows when the rice is done and it makes me so happy! Who would have thought a $15 appliance could make me so happy!

I've made brown rice so often now and I just love it!  Much as I love it plain, today I decided to jazz it up a bit. Yea, it's citrusy and acidy but holy yum does it taste good!  It's like dessert rice with dinner.  I love pineapple and with these Bean and Pineapple Tacos, it was fantastic!

Lime Cilantro Rice with Pineapple

3 cups brown rice, cooked
Juice from 1 large lime
1 small can crushed pineapple, drained
1/2 cup cilantro, chopped
Salt and pepper

Combine your cooked brown rice with the juice from the lime, the drained pineapple and cilantro. Stir to combine and serve.  Add salt and pepper as desired. 

Serve Pineapple Rice with:

Chipotle Bean Burritos
Southwestern Chicken Tostadas with Pineapple Kiwi Salsa
Pork Carnitas
Lentil Tacos
Baked Black Bean Taquitos
Chipotle Honey Meatballs
Apple Chicken Quesadillas
Spicy Black Bean Cakes with Lime Cilantro Sour Cream

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Discover Ways To Prepare Creative Home-Made Cupcakes, Desserts, Home Decorations and Fashioned Stuff

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When talk about foods and desserts! Creative evolution of cooking recipes and baking cakes dominates the nation rapidly. We can see and appreciate those stuffs at parties like birthdays, weddings, anniversaries and more. Through this site, you don't need to hire caterers or even buy expensive ready-made foods and desserts for party servings;you can now make it by yourselfdeliciously and creatively. This site offers you a detailed ways on how to prepare cupcakes, healthy dishes and more from ingredients up to plating.

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How to make house a sweet home? Hmmmm...You may think that having an attractive house is expensive, you may think it wrong. Other than having luxurious furniture and decorations, make your own styles to make home utensils attractive and appreciable in to the eyes of others. Make use of old stuffs that can revamp a new one. This site has various challenging ways that will make you fun while altering the old ones.

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Just follow the steps that the site offers and you'll be experiencing a simple yet creative masterpiece and feel like a master. There's no need for you to contact experts or even spend big money to be on trend. Try to check out every new updates that this site have and you'll be having a standout of arts that you never thought. It's never too late to start, so why start now? THINK, DISCOVER, FOLLOW and creativity will follow.

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Bean & Pineapple Soft Tacos

Pineapple is probably my favorite fruit.  I love fresh pineapple. I love it grilled. It's awesome on pizzas.  So why not in tacos?  

Pair the sweet pineapple with the spicy green chiles and salsa and you have a pan full of deliciousness. 

I love having leftovers in the refrigerator.  If I have something nummy and cooked, it leads to less snacking on stuff that I shouldn't eat. I made a double batch of this so we'll have it for awhile.  It freezes nicely too. 

I ate these as tacos on corn tortillas. One night I put it over brown rice with a bit of avocado. 

I also put it on corn tortillas with some garlic refried beans as tostados.  

This is day 16 of 30 Days of Vegan Recipes. Seriously, with food like this, it is not tough at all. 

Bean & Pineapple Tacos

2 can black beans, rinsed and drained
1 onion, chopped
1 red pepper, chopped
1/2 zucchini, chopped
1 can (20 oz) pineapple tidbits, drained
2 cups salsa or a 16 oz. jar
1 can chopped green chiles
1/4 cup cilantro, minced
Toppings: lettuce, tomatoes and avocado

In a large pan, saute onion and red pepper in water until tender. Add the zucchini and cook for about 2 - 3 minutes. Add the pineapple, salsa, chiles and beans and heat through.  Stir in cilantro.  Place 1/3 cup filling on one corn tortilla.  Add toppings as desired.  

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Green Beans with Onions and Red Peppers

The farmers market is just beautiful this time of year.  The colors, the freshness, it's overwhelming. I usually walk through twice just to make sure I didn't miss anything.  The green beans caught my eye this time. It had been awhile since we've had them.  The onions there were just huge and the peppers came in every color.  

This might not be the most amazing recipe or the most complex but it was delicious. Delicious in it's simplicity.  I love just tasting the freshness with every bite. I had to post it just as a reminder to me to make it more often. 

Green Beans with Onions and Red Peppers

Green Beans, fresh or frozen, about 1 1/2 lbs. 
Onions, 1 large
Red Pepper, 1 large
Salt and pepper

Water saute onion and pepper for 4 - 5 minutes.  Throw in green beans and cook until still crisp tender. 

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Garlic Hummus Veggie Lettuce Wraps

I came home with this organic romaine lettuce and was excited to make these sandwiches or wraps.  I usually eat hummus just as a dip for veggies.  But there is something more satisfying about a sandwich. It seems more like a meal, rather than a snack.  

I topped mine with cucumber, tomato and red onion.  You can add other veggies or avocado as well.  Just enjoy!

This is day 14 of 30 Days of Vegan Recipes. 

Popular question:

Do I miss meat? 

Not. At. All. 

Garlic Hummus Veggie Lettuce Wraps

2 tablespoons freshly squeezed lemon juice
¼ teaspoon salt
1 can garbanzo beans, drained and rinsed
2 garlic cloves
¼ cup veggie broth (or water) to thin


  • Place all ingredients in a food processor; process until smooth.

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White Bean, Wild Rice & Almond Burgers

My husband refused to call these burgers. He said they aren't considered burgers unless they can go on a grill. Pffft!  So they may be a little flimsy for the grill, they tasted awesome and were the best bean veggie burgers I've made. 

If you have a food processor, these will be a snap.  I pureed everything but the rice and the texture was perfect. 

I was wondering if they would need an egg binder but they held together quite nicely.  The beans smushed everything together perfectly. 

They were a little dry so I did add some salsa to the burger.  They really tasted good though and I for sure will make them again. 

This is Day 13 of 30 Days of Vegan recipes.  Seriously, with burgers like this, I don't think I ever need to eat meat again.  

White Bean, Wild Rice & Almond Burgers Recipe

1/2 cup uncooked wild rice, rinsed
1 cup red onions, finely chopped
1 cup celery, finely chopped
3 cloves of garlic, minced
1/4 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup raw almonds, lightly toasted
1 can white beans, drained and rinsed

Combine rice and 2 cups water in a saucepan.  Bring to a boil, reduce heat, cover and simmer for about 45 minutes or until rice is tender. Drain any excess water. 

While rice is cooking, water saute onions, celery and garlic over low flame for about 10 minutes or until tender. I used my food processor for the veggies to get them really small. Stir often and let water steam off. Stir in basil, salt and pepper. 

Finely chop almonds in food processor.  Add beans and process until beans are pureed and mixture is well combined.  Place in a bowl and stir in wild rice and onion mixture. 

Form into burgers. If mixture is too wet, a small amount of whole grain bread crumbs or oats may be added.  I didn't need any.  Place burgers on a baking sheet lined with parchment paper. Bake at 350 degrees for 40 minutes, turning carefully after 20 minutes. 

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[Recipe] Celebrating International Chocolate Day - Chocolate Pancakes

To be honest, am not a big chocolate fan. Am not the kind who will rush to grab that last piece of chocolate or attack the bar once someone hands it over. I don't opt for chocolate ice cream or chocolate cake, i always reach out for the apple pie or anything with berry in it. But then, one morning I walked into my kitchen, pulled out pretty much all that sat in one particular shelf in my fridge and discovered there was a bag of chocolate chips.. That was probably a sign from above asking me to make something with chocolate! Who am I to disagree..

I ended up making Chocolate Pancakes for breakfast and they were yummy..


1 cup flour
1 tablespoons sugar
¼ teaspoon salt
1 tbsp Milk
1 egg
2 tsp butter, melted
1 tsp vanilla essence
Handful of chocolate chips[Ghirardelli]


1. Combine all the dry ingredients
2. Now add the wet ingredients and whisk well
3. Take a pan, add some oil/ butter and add dollops of the batter in small circles. Allow them to cook for 2mins on each side and voila, fluffly soft delicious pancakes are ready..

You can pretty much add anything you like to the pancakes. I have made using fruits, once with cheese and jalapeno as well.

I had these with honey!!

And guess what, today is International Chocolate Day! Who would have thought :-))

Preparation time: 5mins
Cookigg time: 5mins
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White Bean Italian Pizza with Cauliflower Crust

Did you know that an entire cauliflower is like 150 calories?  Full of potassium and fiber. So healthy and tasty. But for some reason I forget to buy them. I rarely eat them. 

I've been seeing a cauliflower crust pizza recipe floating around and I've been waiting to try it. So when cauliflower was on sale, I snatched one up right away.  

I've made a white bean pizza before and absolutely loved it. I knew it would be perfect on this cauliflower crust.  

I did have a problem getting all the moisture out of the cauliflower.   I needed to leave it in the oven longer and it didn't get super crispy.  It was more of a knife and fork kind of pizza.  However, it did taste fantastic!  

This was an incredible vegan meal for my 30 Days of Vegan recipes. 

White Bean Italian Pizza with Cauliflower Crust
Crust adapted from Nutrition Stripped

Cauliflower Crust

  • 1 small head cauliflower (about 2 cups yield), after pureeing and squeezed dry
  • 2 whole eggs or Vegan: 2 Tbs. ground flax seed + 6 Tbs. water.
  • 1 Tbs. flour or gluten free flour
  • 3 Tbs. nutritional yeast
  • 1 garlic cloves
  • ¼ tsp. dried basil and oregano (each)
  • 1 tsp. sea salt
  • fresh ground black pepper

  1. Preheat oven to 350 degrees.
  2. To create the pureed cauliflower, simply chop all the cauliflower florets into small pieces, place into a blender and blend until pureed (it doesn’t have to be perfectly smooth).
  3. Place the pureed cauliflower mixture into some paper towels over a large bowl (to catch the liquid) and squeeze the excess water from the cauliflower. Or keep changing the paper towel until it's dryer. 
  4. The end result will resemble a firm puree.
  5. Combine the remaining ingredients into the large bowl and hand mix with a large spoon or whisk until thoroughly combined.
  6. Spread the “dough” into either 1 large pizza shape or 2 small pizza rounds on parchment paper on a baking pan.
  7. Bake at 350 degrees for about 15-20 minutes, until the top is golden brown and firm to touch. You might have to leave it in for another 15 minutes or so if you are like me and can't get enough liquid out of it.
  8. Take out of the oven and top with your favorite toppings.
  9. Bake for another 10 minutes at 400 degrees or until everything on the top has warmed.

White Bean Puree

1 can white beans, rinsed and drained
4 garlic cloves
1 tbsp. water
2 tsp. Italian seasoning

Puree in blender until smooth. 

Pizza Assembly:

Spread White Bean Puree on top of crust.  Top with favorite toppings.  I used squash, onion, peppers and spinach.  Put pizza back in oven for 10 minutes to warm everything. 

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