"Bubble Up" Pizza

Recipe from:

http://modernmommyhood.com/2012/11/bubble-up-pizza-recipe.html


Before baking (half cheese, half pepperoni):

After baking:

Ingredients:

1 jar of pizza sauce (I think it's about 14oz)
1 bag of Mozzarella cheese (2 cups)
2 cans of layered buttermilk biscuits (the smaller ones work best, like Pillsbury Grands Jr. I got 2 store brand buttermilk biscuits, 7.5 oz packages)
vegetarian pepperoni (optional), or any other toppings



Directions:

*Preheat your oven to 375 and grease a 9×13 baking dish, then set it aside.

*In a large bowl, pour all of the pizza sauce, 1 cup of Mozzarella cheese, and 25 pepperoni slices (or whatever you are mixing in). Mix everything together.

*Take the biscuits and pull them apart to smaller chunks (4-5 pieces per biscuit) and drop them in the bowl, stirring each time you add some chunks.
(Note: the original recipe says to drop the dough in the bowl first, then mix with your hands. I prefer to add the sauce first so that the dough doesn't stick together, then you can mix it with a spatula).

*Once mixed, move the mixture evenly into the baking dish you greased earlier.

*Top the mixture with Mozzarella cheese (add a little or a lot) and extra pepperoni slices or other toppings to your liking.
I also topped mine with some grated parmesan and red pepper flakes.

*Bake for 25 to 30 minutes, or until cheese begins to brown.

When it's baked you'll be able to cut it into rectangles, but to eat it you'll need a fork and knife.

Buffalo Seitan Pizza

Ingredients:
Pizza Dough - I bought a pre-made whole wheat dough from Whole Foods (bagged in refrigerator section)
Tomato Pizza Sauce
1 Package plain seitan (I used Upton Naturals traditional seitan)
Buffalo sauce of choice
Shredded Mozzarella cheese
1 red onion, sliced
Diced jalapeno/habanero peppers (optional)


I marinated the seitan in buffalo sauce overnight.
Cook the red onion with some oil over medium heat until softened.
Assemble the pizza: dough, sauce, onions and seitan, then cheese. Drizzle buffalo sauce over the top. Add hot peppers if using.
Bake according to dough directions. I baked mine on a pizza stone.

Vegetarian Buffalo Mac and Cheese

adapted from : http://www.foodnetwork.com/recipes/food-network-kitchens/buffalo-chicken-macaroni-and-cheese-recipe/index.html

Ingredients:

7 Tbsp unsalted butter
salt
1 pound elbow macaroni (I used whole wheat elbows)
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups Butler soy curls, soaked in water for 10 minutes then drained & pressed
2 cloves garlic, minced
3/4 cup hot sauce (I used Frank's extra hot buffalo)
2 Tbsp all-purpose flour
2 tsp dry mustard
2 cups half-and-half
1/2 cup additional half and half or milk
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup breadcrumbs (you are supposed to use panko but I used normal italian style)
1/2 cup crumbled blue cheese (OPTIONAL - I didn't use)
2 Tbsp chopped fresh parsley (OPTIONAL - I didn't use)

Directions:


Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the soy curls and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spray the baking dish with cooking spray or coat with butter.
Spread half of the macaroni in the prepared baking dish, then add about 1/3 of the cheese sauce. Then, top with the chicken mixture and the remaining macaroni. Pour the rest of the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the breadcrumbs, plus blue cheese and parsley (if using). Sprinkle over the macaroni and bake until bubbly, about 30 minutes. Let rest 10 minutes before serving.

Vegetarian Chicken Broccoli Tortellini with Pesto Cream Sauce

Ingredients:

1 12oz bag of tortellini (or a box/bag of any other kind of pasta)
2 small heads of broccoli (plus any other veggies you want)
2 Quorn Naked Chik'n cutlets
1 cup heavy cream
1/4 cup basil pesto
1/4 cup grated parmesan cheese
(optional) spices - such as salt, pepper, garlic powder, italian seasonings... (you definitely want to add these if you aren't using tortellini because the sauce can be bland)

Directions:

Cut up veggies and place in a frying pan with some olive oil. Add some salt, pepper, garlic powder and italian seasoning and  cook until desired doneness is reached. While veggies are cooking, bring water to a boil for the tortellini. Cook according to package directions (10-11 minutes) then drain. While tortellini is boiling, combine pesto and heavy cream in a small saucepan. Bring to a simmer for about 5-10 minutes then add parmesan cheese and spices to taste. Stir to combine and turn off heat. Microwave 2 Quorn cutlets for 3-4 minutes and cut into small cubes.
Put pasta back in its pan and add Chik'n and veggies. Pour sauce over the mixture and then mix until it's coated. Serve with garlic bread.

Serves 4.