Vegan Mushroom & Cabbage Pizza


vegan mushroom and cabbage pizza SFG diary

Dear Diary,

Me and cheese are in a long-term relationship… Brie, Mozzarella, ricotta; name the cheese, I’ll eat it.  But on my quest to eat more vegetables and natural proteins– I’ve also opted to try and eat less cheese.  This means, that while I can’t say no to any cheese put in front of me, I can choose to make more dishes cheese-less.  And that’s where this Vegan Pizza comes in… This pizza is topped with all kinds of savory vegetables (hence the long name ;)… and with a crispy crust and a sweet vegan cheese sauce, I’m sure you won’t be able to resist this dish either, so vegan mushroom & cabbage pizza anyone?

vegan mushroom and cabbage pizza

This Vegan Pizza is not very time consuming– the prep work of chopping the vegetables is almost all that is required.


1: place a piece  of Ezekiel brand whole wheat (or flaxseed) tortilla under a broiler to crisp up

2: in a sauce pan saute in 2 tbsp of extra virgin olive oil and 1 tbsp of ghee butter: 3 garlic cloves, half a white onion, 3 containers of mushrooms (I used shiitake and button mushrooms)

3: Once softened, add in fresh purple cabbage, cannellini beans and about 10 sliced black olives (I forgot how good these are!)

Mix all together and generously season with salt and pepper

4: Finally, garnish with some fresh (uncooked) purple cabbage and basil

5:  Now smother your crisp tortilla in vegan tofutti ricotta (or regular ricotta if you prefer– you can find both at your local health food market), then pour on the vegetables, and enjoy!

vegan mushroom pizza

Doesn’t this look so delicious?  It is the most satisfying way for me to get all my vegetables in for the day!

SFG diary vegan pizza

You’re welcome SFG’s!  Will you try this at home?



summer pizza SFG Diary

Dear Diary,

Ya’ll know that I’m obsessed with the Cauliflower Pizza–we’ve shared the recipe here and on… but I’ve decided to switch up the dish a little with some summer fresh favorites!  This All Veggie Pizza elevates the original, thanks to my favorite homemade pesto sauce, and some Mediterranean flavors.

cauliflower crust

It was quite a lazy weekend, but I made sure to get plenty of sun by the pool and even found the time (while I was couch-sitting) to enjoy a bike ride (how’s that for lazy!)  But after the bike ride, I indulged in 2 bagels (packed with everything), and a pint of Ben & Jerry’s all by myself, thank you very much.  No shame in my game… but this morning, I’ll admit that I felt slightly sluggish.  I knew that a comfort worthy, but vitamin-rich meal was the ticket to feeling like myself again.  And while this dish does take a little prep time– I love spending time in the kitchen.  So when you need a veggie kick-  Try it for yourself! ;)

SFG Diary summer pizza


For the Crust:

  • combine in a processor a head of cauliflower (chopped and steamed), with 2 large scoops of greek yogurt, salt/pepper and 1 egg)
  • when smooth– pour on a baking sheet, and create a pizza pie shape
  • then place in a 350 degree oven for 30 minutes

For the sauce and toppings:

in a food processor create pesto: 3 garlic cloves, salt and pepper, handful of basil, handful of spinach, 1/3 cup of pine nuts, & olive oil until smooth

when the crust is starting to form into a crust, pour the sauce on top, place sliced grape tomatoes, halved greek olives, handful of red onion, and a few pine nuts

BROIL until crispy and then add arugula on top!

summer pizza

A perfect summer meal… fresh, full of vegetables, healthy and satisfying!

Enjoy SFGs! Who will you be making this recipe for?  Let us know!



harvest ravioli

Dear Diary,

I’ve always been “a ravioli type of girl.”  When I was ten years old,  I went on my first “date” (and by date- I mean dinner with the family of the boy I liked); this sweet young man had saved up all of his allowance money to take me to a pizza joint– and instead of ordering the cheapest thing on the menu, I insisted on the ravioli.  “What can I say?” I told my mom after, “it’s better for him to know sooner than later that I’m a ravioli type of girl.”  haha oy… almost twenty years later, NOTHING has changed.  I still have champagne taste on a beer budget, and ravioli is still my favorite comfort food.

After a long day… ravioli is the comfort food that I always crave, but lately, I’ve been dismissing my craving for heavy Italian, and have tried to stick to healthier dishes.  That was until this past week when after a 10 hour work day, I realized ravioli was definitely in order.  Fortunately, my mother sent me a ravioli mold for Christmas…. and now I’m putting it to good use.  This ravioli recipe is a healthier twist on the classic; I used vegetables in the filling and made a simple whole wheat dough.  Any pasta recipe that consists of five ingredients ONLY, is alright in my book.

ravioli maker


  • combine 1 egg
  • 6 egg yolks
  • teaspoon of salt
  • 1 tablespoon of olive oil
  • 1 lb. of whole wheat flour

whole wheat ravioli


  • 1 cup of ricotta
  • pinch of salt and pepper
  • boil 2 zucchinis, 1 cup of butternut squash, 4 small yellow squash (drain the vegetables VERY well to avoid a watery filling)

combine all together in a blender until completely smooth and add 1-2 eggs to create thickness

ravioli with squash and zucchini filling

roll out the dough as thinly as possible on parchment paper to prevent stickiness.  Use plenty of extra flour to cover the rolling pin!

THIS was tough for me… it was difficult for me to get that dough as thin as it should be.  It’s times like these that I wish I had a pasta maker… I wish that my dough had ended up a little thinner… but what can you do!  This dough is strong!  so make it very, very thin…

whole wheat ravioli with fresh pesto

place one sheet of the rolled out dough on the bottom of the ravioli filler (sprayed with “pam” to prevent sticking.  If you don’t have that– no problem, just lay the dough out flat and be aware of where you place your filling :).  Place the filling in each small dent, and then cover the filling with another layer of thin dough. Press down with your fingers or with a fork to make sure there is a seal around each filling mold, flip over and cut the larger mold into individualized raviolis!!  Place directly into a pot of boiling salted water and cook until the raviolis rise to the top of the pot (this will only take a few minutes)…

homemade ravioli

I used my favorite pesto recipe as a sauce: 1/4 cup of pine nuts, a handful of spinach and basil, 2 cloves of garlic, salt, pepper, and olive oil blended together until smooth is ALL you need!  ENJOY SFG’s!  What is your favorite comfort food you’d like to make healthy?!  Let us know!!

Cauliflower Pizza Take Two: oatmeal crumbles


cauliflower pizza SFG Diary

Dear Diary,

Remember the headlines about 3000 delayed flights the Wednesday before Thanksgiving?  Well, I’m sad to say that I was on one of them!  As I stood helpless and frustrated at LAX, deciding between a chocolate bar or a healthier option of nuts to keep my mind and stomach occupied for a couple hours (SFG’S, you all will be proud to know that the pistachio’s won ;)), a copy of shape magazine caught my eye… Hey!  How else is a gal supposed to pass the time?!

As I browsed through the pages, looking for tips and inspiration, a recipe page where Oats were the main attraction caught my attention…  Oats aren’t a new trendy super food– but people are starting to use them in all kinds of ways to make a recipe even healthier and more unique.  Oats are full of healthy fiber that keep you fuller longer… and this recipe talked about making oatmeal into fo-sausage crumbles– the perfect topping to a homemade pizza!  What a cool idea!

cauliflower pizza with oatmeal crumbles

For my pizza, I use my favorite cauliflower crust!  It’s the perfect base to my favorite vegetable recipes!  Check out my past post on how to make it!  Bake the crust on it’s own in the oven for at least 30 minutes…

Oatmeal crumbles: cook oatmeal the old fashion way (1/2 cup in 1 cup of boiling water for 5 minutes).  Once cooked, toss in your favorite savory Italian seasoning– I added salt, pepper, garlic powder, onion powder and oregano (only a couple dashes so that the flavor isn’t too overpowering.)  Mix well and then pat down on a baking sheet.  Have the oatmeal crisp up in the oven for 10 minutes at 400 degrees.  These crumbles are an awesome addition as a pizza topping.  :)  Add them at the very end…

SFG cauliflower crust with oatmeal

Once the crust is cooked, add a layer of kale (salt and pepper is a must), and then sprinkle on nutritional yeast– cook in the oven until wilted!

kale and nutritional yeast SFG DIARY

crack eggs right on top and then continue to let cook until the egg whites are cooked through.  Sprinkle on the oatmeal crumble!  Option: add any vegetables you like, and add a little mozzarella cheese to tie the dish all together!  Lastly, when the pizza is fully cooked add some big slices of tomatoes on top!  And viola!  You’re finished!  Cut yourself a piece and enjoy!

oatmeal crumble pizza

Harvest Quinoa Risotto


SFG DIARY harvest risotto

Dear Diary,

It’s ultimate comfort food time!  … But as always it’s with a healthy twist!   The past couple weeks have been super stressful at work, to the point of complete exhaustion.  And by exhaustion I mean- pulling your hair out, no eating all day and then scarfing down a whole jar of peanut butter with spoonfuls of chocolate chips for dinner- kind of EXHAUSTION.  Yes, I have no shame– when I’m super tired I tend to eat  A LOT of peanut butter and chocolate.  Delicious?  Yes. Healthy and Satisfying?… not so much.

But when you’re tired and unmotivated, it’s easy to eat whatever is around.  To inspire myself to actually cook something for dinner, I decided to call my mama and ask what she was making for dinner.  She’s super creative and always whipping up something great… so when she told me that she was making a cheesy risotto for my dad– I was immediately hooked!

SFG Diary risotto and quinoa

This quinoa risotto is full of protein and rich in fall flavor.  It has everything you could possibly want in a fall comfort-food dish!  And while there’s a lot of ingredients that require some prep, it’s totally worth it.  And from start to finish, this dish takes about 40 minutes.  The perfect amount of time to zen out after a long day… while having a glass of wine of course!  :)

Here’s what you need:

2 cups of chopped butternut squash or pumpkin

1 bundle of chopped asparagus

1 cup of shiitake mushrooms

1 cup of quinoa

1 cup of whole wheat risotto (orzo)

1 shallot

3 cloves of garlic

salt & pepper / olive oil & ghee

1 hand full of parsley

carton of organic vegetable broth

1/4 cup of nutritional yeast (for that cheesy tang and richness)

dash of a dry white wine (don’t forget to enjoy a glass of it too ;))


SFG DIARY mushroom risotto

 Here’s what you do:

for this recipe, you’ll be using all your stove burners…  boil water in one pot and then add the chopped asparagus and squash.  Once the vegetables are soft, place in an ice bath to maintain the color (this is called shocking the vegetables– it stops the cooking process right in its tracks!)

While the vegetables cool… 2 other pots should be boiling.  One containing the quinoa (2 cups of water/1 up quinoa) bring to a boil together, and then let it simmer on low heat (covered) for 10 minutes.  In the other pot, bring a carton of vegetable broth to a boil and add about a cup of whole wheat orzo (Italian rice).  Continuously stir until ready (about 15 minutes)– a taste test will let you know when it’s ready!

When the orzo is cooked, add the quinoa and a half cup of nutritional yeast– mix all together…  FINALLY in a separate hot sauce pan add some ghee, olive oil, the shallots and garlic.  Once translucent, add in the mushrooms, and boiled asparagus and squash (or pumpkin).  Let them crust up a bit, add some salt and pepper, and then de-glaze the pan with a little white wine!  Add it all into the quinoa risotto mixture… sprinkle on some parsley, and YOU ARE DONE!  Time to eat!

 Enjoy SFG’s!  And let us know what your favorite comfort food is!




sfg raw salad 4

Dear Diary,

When I told my friends that I was attempting to partake in “Raw-gust”… they basically laughed in my face.  And the truth is, while I love a challenge… this challenge is kinda unrealistic for me… while I love snacking on raw foods, I can’t live with out a home-cooked meal all month… and eating “raw” means nothing is cooked. So… with that said, I changed my definition of raw-gust to a less-restricted version.  Instead of only eating raw foods for the month of august, I’m going to attempt to make a few raw meals per week– try something new, and making the last month of summer a healthy one!  It’s good to get out of your “food comfort-zone” sometimes… I often like to stick to the same vegetables and recipes that I’m used to making, but unless you try something new… you’ll never know what you’re missing!  This month is about getting more creative with vegetables– and fortunately since it’s Raw-gust, there’s not much cook-time involved!  Perfect for August, where I’d rather be spending time outdoors with family and friends than in a kitchen sweating over a hot stove!

raw salad 004

With so many great vegetables in season… it’s the perfect time to hit up your favorite farmer’s market and experiment with some yummy ingredients– here’s to keeping it raw & DELICIOUS!

sfg raw salad 2

Why eat raw!?  While I’ve known that vegetables lose crucial nutrients from high heat, I’m learning new facts from this experience… did you know that vegetables start losing nutritional value the moment they’re harvested?!  Now that I know that, the more local and simple I can keep my vegetables, the healthier they are for me.

Why salad?!  Well, while I’m stepping out of my comfort-zone… I’m not treading too faraway.  I don’t often make salads at homes so experimenting with new flavors and textures is perfect– but making a “raw lasagna” just feels too foreign for this Italian food lover this early in the “raw-game”…!

Want to make this for yourself?  It’s very simple.  Here’s what you do!

What you need: a peeler… it’s basically your best friend for this dish.

Boil some water and use a heat-proof strainer to steam your vegetables (this way the broccoli and asparagus can soften up a bit without being cooked!)

after a few minutes of steaming (or until vegetables are soft) immediately place into a bowl of cold water in order to shock the vegetables and keep them looking bright and green!

Then… use a peeler to slice up 2 long carrots & 1 cucumber

now all you have to do is assemble!  Place the vegetable along with 1/4 cup of almonds for some crunch!  That’s it!

For the dressing, this is what I did… combine 1 tablespoon of olive oil with the juice of half a lemon, and a pinch of salt and pepper

the lemon citrus flavor is a perfect compliment to the broccoli and asparagus :) YUM.

sfg raw salad 3

If this is raw… I can get used to this.  Feel free to add some tofu in there as well for some protein!  That’s raw… right?!  ;)

sfg raw salad 5

Also check out this other summer salad if you’re digging making salads at home!

Enjoy SFG’s… and remember to step out of your food comfort-zone… every once and a while!

Skinny Fat Girl Diary