Tag Archive | no oil

Mystic Pizza

Looking for a delicious pizza without the dairy? Then look no more.

This pizza was the brain-child of my son. I had made a modified version of a recipe from the cook book, Isa Does It. (I love her cookbooks, but she uses oil in everything, so I do a lot of modifications.) It was originally made to be a pizza bowl, with everything served over brown rice. The sauce is a creamy roasted red pepper sauce that is just fabulous and Ethan decided that it would be amazing on a pizza.

So that’s what we did.

You can use your preferred pizza crust, but we like to use naan breads. It’s an easy way to create personal sized pizzas, allowing everyone to customize their toppings.

The sauce is a blend of roasted red peppers, tomato paste, cashews, and a few other ingredients. I throw it all into my food processor (my favorite kitchen appliance), and blend for 3-5 minutes until really smooth. If you don’t have a high powered food processor, you can soak the cashews for a few hours to ensure smoothness.

I prepare all the toppings first, and then line everything up on the counter for each family member to do their own assembly.

  • Roasted red pepper sauce
  • Field Roast Italian sausage, sliced and browned on both sides. (You can use any vegan Italian sausage.)
  • Sliced garlic, fried in a non-stick skillet (no added oil). We like LOTS of this!
  • Red onion, sliced thin and sautéed in a non-stick pan (no added oil).
  • Kale, chopped and sautéed or steamed. Generally, I cook the red onions first, then move them to one side and throw the kale in the same pan. You can throw in a splash of water to quickly steam the kale.
  • Black olives, sliced. Please note that olive “oil” in its natural form (i.e., in an olive!) is healthy. Squeezing all the oil out of the olive, throwing away the nutrients and fiber, and eating only the oil is not.

I love to pile up the onions, garlic and kale! Lots of nutrients without many calories!

Once assembled on the naan breads, they only need to go in the oven for 5-10 minutes to heat up. If using another type of pizza crust, follow the instructions given.

This is Ethan’s second favorite vegan meal, right behind a Tempeh BLT (stay tuned)!

Here’s the recipe for the Roasted Red Pepper Pizza Bowl, which includes instructions for making it into an actual pizza.


IMDb: Mystic Pizza (1988)

Done in Oil

I have had a number of people ask me over the past few weeks “why no oil?”  Since I follow (mostly) a WFPBNO diet (that’s whole food plant based no oil), oil is always a discussion point. How do you sauté’? How do you make salad dressing? Isn’t olive oil supposed to be good for you?

I’ve taken to responding simply “the fat you eat is the fat you wear”, a catchy phrase I picked up in one of my plant-based eating groups on Facebook.

In the name of full disclosure, I do get some oil in my diet. It’s pretty hard to avoid unless you eat home all. the. time.  But we don’t, so clearly, I’m getting some oil in restaurant meals. My goal is not to ever cook with it. I try to eliminate it from every recipe I can.  If I shoot for ZERO oil, when I do consume it, it’s very rarely and not an impact to my health and weight.

To answer the prior questions… I saute’ with water or veggie broth (not too much of either so as not to steam).  There are hundreds of salad dressings that can be made without oil.  As for olive oil…?  It’s “better than”, say, saturated fats or trans fats or lard.  But fat is fat is fat… and olive oil is 100% fat.

I found this article: “What About Oils?” that does a fabulous job of explaining “no oil” in more detail.  A little olive oil here, a little there… and before you know it, you’ve consumed the equivalent of 100 olives. Would you ever eat 100 olives in a day…?  Anyway, click on the link and let Sonia explain!

For the record, I’m aware that my body needs some fats to stay healthy and functioning on all cylinders. I get those fats primarily from avocados, nuts and seeds.


My new recipes for the week:

  • Thyme Cabernet Gravy – I was looking for a tasty oil free gravy for something different on my lunch time baked potatoes. This one is fabulous!  And I didn’t even follow the recipe that closely.  It’s forgiving, so use what you have.  I used regularly whole wheat flour to replace the brown rice flour, dried thyme instead of fresh, and Pinot Noir instead of Cabernet Sauvignon.  So good!
  • Creamy Polenta and Mushrooms – My only complaint about making this one was we ran out!  This was delicious, even if not vegan. There was a bit of cheese (which was optional), but since it was 1/4 cup across 3 servings, I added it. I used a bit of oil, but not the full tablespoons of oil and butter in the recipe. We enjoyed this so much, I’m making it again this week (double batch this time) since Ethan wasn’t home for dinner that night.  He loves mushrooms!
  • I made a broccoli and cauliflower soup that I didn’t like at all.  David was a good sport and took the leftovers for lunch, but that recipe went to the garbage.  Oh well, they can’t all be hits!

IMDb: Done in Oil (1917)