Burger Free at a Burger Joint

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I checked my archives and couldn’t find when/if I’d ever posted about Red Robin.  It’s not a place I eat at a great deal but I remember it was one of the first eateries I visited soon after making the switch to veganism.  I remember researching what options were vegan and I remember utilizing a build-your-own burger option.  I checked Red Robin’s website and couldn’t find it but I did choose what I wanted veggie burger, bun, and condiment-wise, printed it, and handed it to the waitress.  If I remember correctly, Red Robin’s veggie burger isn’t bad.

I re-visited Red Robin last week.  It was a gorgeous day and my step-father had a gift card so, after a walk at the reservoir, off we went.  I was already primed for a veggie burger and fries when I noticed a new option in the appetizer section of Red Robin’s menu.  My local Red Robin was offering guacamole, salsa, and tortilla chips.  Burger forgotten, I placed my order.

There are not words to express how much I enjoy guacamole.  When paired with salsa and crispy, salty, tortilla chips?  I’m willing to walk the reservoir a second time, if necessary.  It probably was necessary because the waitress told me the guacamole was bottomless.  Yep, she said bottomless and I did find it necessary to eat a second helping.  In order to feel good about my level of protein, I ordered a side dish of the southwestern black beans to accompany my guacamole goodness and tucked in.

This was delicious.  There wasn’t room in either dish to mix the guacamole, salsa, and beans together so I’d take a bite of one and then the other.  I had plenty of chips: one order covered two helpings of the guac and one of the beans.

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Guacamole is, perhaps, difficult to get wrong, but Red Robin doesn’t miss the mark.  It wasn’t too salty and neither were the tortilla chips which meant the entire meal didn’t overwhelm.  The salsa and guacamole come in the same ramekin topped with jalapeno slices which aren’t too hot.  I would have said they could have used a touch more heat but my family was chortling at me as I began to turn red so, apparently, the meal was spicy enough.  I enjoyed it and it’s nice having a non-burger option at what is definitely a burger joint.

I can’t find the guacamole, salsa, and chips on Red Robin’s online menu so this option might be location specific.  Going to Red Robin?  I found this handy guide online.

Developing My Writing Brain

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I would love to be a word genius: stories spilling out of my brain with no need for editing or grammar checks.  That’s not how my writing process goes, unfortunately, so I do a great deal of reading.  Reading is my favorite thing and, among the amazing fiction I read for fun and the history I read for research (and fun), I also read about writing.  Some of the books I read are craft and others are writers writing about writing.  Most I read and put back on my shelf but I just finished a book I thought worthy of mention: Fire Up Your Writing Brain by Susan Reynolds.

This book doesn’t cover craft-not really.  Rather, the book contains tips and tricks derived from neuroscience to take what I already know as a writer and make it work more efficiently.  This is a book I’ll have to study and my favorite part were the quotes included from different writers.

There were three things I read on my first pass through this book that stayed with me:

First, a little blurb about Mark Zuckerberg was included stating he buys multiples of the same shirt in order to minimize how many decisions he makes in a day.  He’s quoted as saying; “There’s a bunch of psychological theory that even making small decisions about what you wear, what you eat for breakfast, etc., can make you tired.” (Fire Up Your Writing Brain, page 162).  The TBI I sustained in my car accident years ago means it’s easy for my brain to get overwhelmed.  Planning my meals, multi-tasking at my job, researching, writing my manuscript, posting to my blogs…it can get difficult for me to keep it all straight.  This quote struck me.  I’ve already been looking for ways to simplify my life and reading this has caused me to make doing so a priority.

Two, no one is perfect and yet I keep expecting my writing to be so.  The section entitled “Your Expectations Are Too High” on page 194 spoke to me.  In it, Ms. Reynolds states “The best advice anyone can give inexperienced writers is to write a first draft as quickly as possible, as good books are not written, but rewritten and rewritten and rewritten.”  This is something I’ve heard many times from many sources but perhaps, this time, I was ready not just to hear it but take it to heart.  I finished a first draft years ago: all 611 pages of it.  It’s been whittling and paring and cutting that mass of research and character background into something more readable that’s been a problem.  I have difficulty not tweaking this, re-writing that, what if this, and would it be better if… What Ms. Reynolds’ book is helped me realize is it’s still too early in my process to expect perfection.  I need to turn off my editing brain for a while. Easier said than done but I’m pushing through.

Three, it’s important to have a writing space.  I’m fortunate to have an office downstairs where all my books are neatly on their shelves, I have a desk, a comfy chair, and a place to put my feet.  While simplifying my life, parts of my office have become a dump site for papers I have to scan before I can shred, blank cards I have yet to fill out and send to friends and family, and other detritus I’m can’t throw away before I look at it.  Writing in this room feels different than writing anywhere else in the house.  Because of my books?  I can’t really say.  However, I need to get the room organized so I can work there without feeling anxious about mess.  This too is now a priority.

I gave this book 5 stars on Goodreads.  The information in it is bound to be more useful than I yet realize.  This is one that definitely goes on my bookshelf; just as soon as I get the shelf dusted and sorted.

Free Food at Fire Bowl

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My blogging is finally paying off.  I was recently awarded a free entrée at Fire Bowl Cafe.  Of course, anyone following Fire Bowl Cafe’s Twitter or Facebook accounts were entitled to the same free entrée but, hey, free is free and a girl can dream.

Fire Bowl was promoting its new Lemongrass Green Bean Stir Fry entrée and all I had to do to claim mine was show the Direct Message I received via Twitter to my location’s manager.  Well, I don’t have a smart phone so figuring out how to show the message was a bit difficult.  I finally printed the photo but couldn’t figure out how to get the verbiage so took my black and white photo (I printed it at work) to the restaurant in hopes that mentioning it did indeed come from my Twitter account would be enough.  If not, I’m partial to the Thai Red Curry so the trip wasn’t going to be a total loss.  Fortunately, the manager knew what promotion I was talking about and I got my free entrée.  I may still upgrade my obsolete tech but the need is not yet pressing.

I ordered my stir fry with the fried tofu and added an order of the Soft Thai Summer Rolls because they’re delicious and you can have extra peanut dipping sauce of you ask.  Then, lunch and dinner in hand, (I get enough food for two meals) I headed home.  I was ravenous by the time I walked through my front door so divided my meal neatly in half and tucked in.

And now, to answer Fire Bowl Cafe’s question.  Did I like it?  Answer, yes.  I don’t know if it will take the place of the red curry but I did like it.  I knew I was going to when I popped the lid off the to-go container and inhaled.

The flavors blended well.  I sometimes find meals made with lemongrass a bit bitter but not this entrée: no one flavor overpowered another.  The dish was also perfect spicy, for me anyway.  I like hot food but not when the spice makes it impossible to taste anything else, or too painful to eat at all.  The level of spice in this dish added a pleasant tingle to the tongue while still allowing me to taste the sauce.

The green beans were a bit odd at first.  I tend to cook mine softer at home and these reminded me of asparagus in texture not taste.  After a few bites, I found I liked the crunch in what was otherwise a soft meal: tofu and rice.  Would I eat it again?  Well yes but, again, if I’m heading out there and paying for a meal, I prefer the red curry.  Would I recommend it?  Absolutely.  As a vegan, I wouldn’t eat it with the chicken or beef so can’t contrast those for you but try the tofu: the manager said the dish was the best with the tofu and I found no reason to disagree.

Not only was my entrée free but the to-go container came in handy.  The box for my old colored pencils was beginning to disintegrate and I couldn’t find anything at home to re-purpose.  After a good scrub, the to-go container for my Lemongrass Green Bean Stir Fry was perfect.  Thanks, Fire Bowl Cafe!

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The thoroughly cleaned to-go container is handy for my colored pencils.

 

 

 

 

 

Junketing In Cattle Country

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I recently took another road trip to Nebraska.  I celebrated meeting my new great nieces and my great nephew as well as my sister’s birthday over Easter weekend.  I was looking forward to spending time with my family but road trips always involve a frenetic shopping trip to throw together a vegan survival kit and concern over where/what I’m going to eat during vacation.

It turns out I get a little carried away when it comes to vegan survival kits.  I pack for a road trip like I’m worried my family and I will end up in the wilderness somewhere and only my bag of goodies will prevent us from having to eat each other.  This road trip was no exception.  I filled a re-usable shopping bag with vegan options to take with and ended up using a container of chocolate almond milk and two packets of peanut butter.  After more than one road trip under my belt, I’m determined that-next time-I’ll remember moderation is key.

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Chocolate Almond Milk for my coffee and Peanut Butter-Survival Kit Staples

Bosselman’s in Big Springs is regular stop for us when we head into Nebraska.  It’s typical truck stop fare and the salad bar can be a little problematic.  If interested, you can read about a previous stop here.  The night of this particular stop was chilly and a plate of raw veggies didn’t sound appetizing.  A perusal of the menu revealed spaghetti and meatballs.  I questioned our waitress about vegetable side dishes and, while there aren’t any, the waitress was more than willing to scavenge some broccoli from the salad bar, ask the cook to steam it, and toss it with my spaghetti and no meatballs.  The sauce itself didn’t contain meat so I figure I did pretty well.

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Not bad! Avoid the jar of Parmesan and dinner is served.

Breakfasts on our road trip were partaken of at Perkins.  It’s another place where it’s difficult to be vegan but a solid meal can be put together from the side dish menu.  Oatmeal is only served until 11am so, as we were running a bit late heading toward my sister’s place, I chose fried potatoes (cooked in olive oil-I asked the waitress and she checked with the kitchen 🙂 ), fresh fruit and a dry English muffin with one of my peanut butter packets.

The oatmeal isn’t bad.  I had it for breakfast the day we headed home and, if you ever stop at Perkins, the oatmeal is made with water-not milk.

Perkins Blog

I was able to cook at my sister’s for the remainder of our trip but there was going to be a stop on our way back home.  This ended up being my favorite and the most vegan friendly stop on our trip.  Ruby Tuesday has recently revamped their salad bar and my family and I stopped at the location in North Platte.  The garden bar is a bit pricey-$9.99-and the addition of an avocado is $2.00.  I was tempted but I didn’t need the avocado.  The garden bar is a vegan smorgasbord.  Mixed greens, fresh vegetables, seeds, beans, non-dairy vinaigrette…everything a vegan needs to be happy and healthy.  Considering the freshness of the ingredients and the myriad options, the price didn’t seem stiff at all.

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Why make a second trip when I can just pile my plate really really high?

 

Nebraska is definitely a state where beef is king and yet, it is possible to keep to a vegan diet without feeling deprived.  I look forward to the next one, especially with four adorable babies to visit.

Don’t Forget To Smoke Your Weed

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I follow blogger Shared Skillet and find her recipes useful as I too am living in a “mixed” family in that I am the sole vegan amidst omnivores who don’t mind eating strictly vegan meals a surprising amount of the time but who are not interested in giving up meat, eggs, and cheese.  In January, a recipe for Smoked Spinach and Artichoke dip was posted on Shared Skillet’s blog and I read the recipe as just that: smoked spinach and artichoke dip.

How does one smoke spinach? I wondered.  Does the spinach get crispy like when making kale chips?  Wouldn’t that be a weird texture?  Would the spinach stay crispy once the other ingredients were added?  Didn’t I read somewhere that spinach is referred to as ditch weed?  Ha Ha.  Smoked weed.  Especially apropos as I live in Colorado.  And that, my friends, is how a blog post title is born.

In answer to my most pressing question, no; spinach is not synonymous with ditch weed.  According to Wikipedia, wild spinach is wild spinach and feral cannabis is ditch weed.  In answer to all my other questions, I found it helpful to actually read the recipe.  It isn’t the spinach that’s smoked: “smoked” refers to the type of cashew cheese used.

I recently found myself with artichokes I needed to use and remembered the recipe.  I had enough ingredients on hand that, while I didn’t exactly follow the recipe, I didn’t make any weird substitutions.  The only big substitution I made was Heidi Ho brand smoked chia cheese for the Miyoko’s Kitchen  High Sierra Rustic Alpine cheese because Heidi Ho was on sale and Miyoko’s Kitchen wasn’t.  I used a package of frozen spinach instead of fresh and my artichokes were jarred rather than canned.  No worries: I borrowed my parents’ food scale and weighed out 14 oz of artichokes.

The recipe calls for olive oil and I don’t use oil to cook so I wasn’t vigorous when squeezing the water out of the defrosted spinach in hopes it wouldn’t stick when cooking.  The little bit of water and medium low heat was all I needed.

I wish I could say leaving out the olive oil makes this dip a healthy treat but it doesn’t.  A cup of vegan mayo and the entire package of chia cheese made this dip as rich and creamy as any I ever ordered as an appetizer in my pre-vegan days.  I admit that, while it was cooking, I wondered if it was something I was going to be interested in eating…

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Hmmm…doesn’t look very delicieux

…but then the smells hit me and I started salivating.  When all the ingredients had heated through I could hardly wait to spoon some into a dish and set to.  The recipe suggests eating the dip with crusty bread which I would have done if I hadn’t eaten the bread I had with spaghetti earlier in the week.  I did have some Tres Madres purple corn chips-non GMO thank you very much-which I figured would do just as well.

I was not disappointed.  The dip is rich, creamy, and I could taste both the sweet and smoky flavor of the paprika.  My version might be a bit too smoky with the cheese I used as well as including a full cup of nutritional yeast.  I probably could have used a bit less nutritional yeast as the smoked flavor of this dip did hit me in the back of the throat.  I don’t mind strong flavors though and now my only question is; how am I going to avoid eating the entire pan by myself?

The Good Old Wintertime

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It’s still winter according to the calendar but snowy days have been few and far between here in Colorado.  I need some cold days because my cookie recipes are stacking up but I can’t complain too much: cold weather makes me feel old and creaky.  On really cold days, I entertain myself by thinking of seeking warmer climes but I’d miss winter.

I like snowy days.  Every sound is muffled and the world is quieter, stiller, than usual.  At least, I like them when I’m inside and warm.  I remember one time when I wasn’t much of a fan of cold and winter.

My dad had taken a job as foreman on a ranch and moved us north.  My brother and I were excited to be living on a ranch and were sure we’d each be able to have a horse.  It was the dead of winter and, practically the moment we arrived, the pipes in the house froze.  I don’t remember much of that time other than the bitter cold.  I do remember being put to bed with so many blankets and coats I could barely move.  I woke up on the third morning after our arrival to the sound of my mother packing our boxes and we were gone.  That was the coldest I ever remember being and the shortest I ever lived in one place.

Usually though, I like snow.  I like watching the flakes fall, I like the feeling of isolation.  I used to like hiking in the snow, though I don’t do much of that now.  All other sounds are muffled and the crunch of snow under my boots, the creaking of branches, and the occasional drop of snow to the ground all are inordinately loud.  Even when with other people, hiking in the snow made me feel alone.  I always felt more in touch with my own breath outdoors in the snow-perhaps the act of drawing the cold into my lungs-and even my thoughts seem to move more slowly.

I once tried to capture this feeling in poetry.  I wrote the included poem for my English class while at University and it’s one of my earliest attempts at word painting.  It’s been years but I remember my classmates liked it.  I hope you’ll feel the same.

One With Winter

It was a moment I will always remember

I stepped out of the trees

And a magnificent sight lay before me

A fresh snowfall covered the meadow

Beautiful, unmarred, soft, covered in a thin shell

The light from the moon sparkled like diamonds

All around me was silence-no movement for miles

There was only the fog I created as I breathed.

The coldness of Winter was in the air

It caressed my face, my lips

Winter found a kindred spirit in me

It entered my skin, my blood, my bones

And we were one.

As Winter I felt such peace-such nothingness

I was the ice in the air and the snow expansive before me

Beautiful, still, cold

I let myself sink into the heart of Winter

Until I was becoming lost in the cold

And had to fight my way back to myself

I took care as I walked around the meadow

Reluctant to mar the beauty I had enjoyed.

I returned the next day

To see my snow covered meadow but the snow was no longer there

It had melted-submitted-to the loving warmth of the sun.

 

The featured photo on this post was taken at Wolf Creek by a friend/co-worker.  My thanks to him for the loan.

I Had A Craving…

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I’ve had some strange cravings since becoming vegan.  Strange for me, anyway.  I never thought I’d have a taste for tofu or seitan.  Such cravings have happened but, more often than not, I want Asian food.  Recently, I wanted spring rolls but not the crispy ones; the big ones with noodles and veggies shoved inside rice paper and served with peanut sauce.  I can make a tasty peanut sauce but I haven’t yet perfected the art of wrapping those rolls.  Instead of attempting to make them myself, I took to the internet and began searching for a restaurant in my area that served them.

I found several restaurants that served them but none I could order.  I found rolls that contained shrimp, some that contained chicken, some that contained both shrimp and chicken.  The only vegetarian ones I found were at a Thai place I frequent but even those contained eggs.  The only place I found that served meat and egg free soft Thai rolls was Fire Bowl Cafe.  Fire Bowl isn’t a place that convenient for me to get to but, I had a craving, and I made the time.  I made a meal of it and created my own bowl with brown rice, vegetables, tofu, and Thai Red Curry sauce.  My cost came in at just over ten dollars and I received enough food to make two meals.

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Tofu Bowl with Thai Red Curry Sauce

The rolls were everything I wanted-I got extra peanut dipping sauce-but the basil in them was pungent.

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Fire Bowl Cafe’s Thai Rolls with Peanut Sauce

I’ve got to pick up rice papers from my local grocery and learn to make the rolls myself.  Until then, I did find that Vitamin Cottage sells the same soft Thai rolls; completely vegan.  They come with plum sauce instead of peanut sauce but I’m not opposed to trying them.  They’ll do in a pinch until I master the recipe for Vietnamese Salad Wraps I found in my Great Gluten-Free Vegan Eats From Around the World cookbook by Allyson Kramer.  That, and master the rolling of the rice papers.

 

As Long As There Are Mummies

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I didn’t realize two months have passed since my last post.  I’ve been busy with adjusted hours at work and my manuscript.  I intend to post something interesting but I get busy and blogging is the one thing that falls behind.  Still, I do look up from my keyboard and manuscript from time to time and get myself out of the house.  My last outing was to the Denver Museum of Nature and Science where I caught the Mummies: New Secrets From the Tombs exhibit.  I’m always willing to make a special trip if mummies are involved.

This exhibit, while not extensive, was fascinating.  Egyptian and Peruvian cultures were covered by the exhibit and I tried to take as many interesting photos as I could.  I’ve never photographed an exhibit before and the biggest takeaway for me was…I need practice.  Fortunately, another special exhibit on Vikings is on its way to the museum.  Until then, here are photos from my first attempt at photographing exhibits.

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The Carved Inside of an Egyptian Wood Coffin

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Canopic Jars

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A Rather Interesting Sarcophagus from the Roman Era

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A Fabulous Painted Coffin-My Photo Definitely Doesn’t Do It Justice

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Pots Made to Resemble Cats

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Diorama of a Peruvian Burial Site

 

Not the best photos, I know, but I hope you can tell how amazing the exhibit was.  I did manage to get my name spelled out in heiroglyphs so I now have my own cartouche (the featured image at the top of this post).  An exhibit well worth attending.  I’ll work on my technique in preparation for the next one.

Happy 2017, Everybody!

 

Eatin’ Broccoli

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I know broccoli is good for me and that it should make up a significant portion of my diet: that’s not challenging.  What is challenging is finding unique ways to eat it.  One of my favorite ways is steamed and added to my spaghetti sauce along with beans and black olives but cooked tomatoes and I aren’t the best of friends so that meal, while tasty, isn’t one I can eat regularly.

I’ve had a recipe I copied down-I can’t remember where-when I first became a vegan I was excited to try but it got put in my recipe box and was forgotten.  That is, until I had a head of broccoli in my fridge that needed to be eaten.  I remembered the card and was pleased to find the ingredients and steps were simple.  My family was game and the plan to eat Broccoli Bisque Amandine was put into action.

Like most recipes I try, what’s printed on the page/recipe card is rarely what ends up in the pot.  My mother and I started making changes immediately.  She’s always been a fan of broccoli cheese soup and we happened to have a block of Daiya’s Jalapeno Havarti cheese.  Then, the question became how to make it a one pot meal?  The answer?  A can of organic cannelloni beans.

Broccoli was chopped and steamed, almonds were blanched and toasted in the oven, and beans were drained and rinsed.  I blended the broccoli, beans, and almonds in three batches with 1 cup of almond milk per batch and then poured it into a pot.  My mom added the cheese and we heated it through on medium to medium low heat.

The original recipe said to steam the broccoli until tender and suggested doing so for 12 to 14 minutes.  I usually steam broccoli only a few minutes, just until bright green, so was concerned such a long cooking time would make the broccoli smell like overcooked cruciferous veg.  It didn’t.  The soup did, however, look a little distressing while heating through.

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Does anyone remember that TV show that was on in the (very) early 90’s, Swamp Thing?  Not that the soup reminded me of a muck monster at all, it was just green…and it would bubble from time to time…

It tasted ever so much better than it looked.  The soup wasn’t perfectly smooth but neither was it lumpy.  It was delicious, thick, and spicy.  A perfect soup for cold weather though I think it would be okay during the warm months as well.  The original recipe suggested retaining a bit of the toasted almonds for garnish but I blended them all into the soup.  Instead, I garnished with a slice of whole wheat bread spread with a little Earth Balance.

Fortunately, I have left-overs.  I anticipate this will reheat very well at work tomorrow although I may be fighting my parents for it.  We all liked it and votes about eating it again were unanimous.

Want to try it?

Broccoli-Almond Cheesy Soup

1/3 cup blanched whole almonds, ground

3 cups non-dairy milk (I used Simple Truth Unsweetened Almond Milk)

6 cups broccoli flowerets

1 7 oz package Daiya Jalapeno Havarti cheese, grated

1 15 0z can Organic Cannelloni beans, drained and rinsed

Salt and pepper, to taste

  1.  Preheat oven to 350 degrees.  Put the ground almonds in a thin, even layer on a dry baking sheet and toast 8 to 10 minutes, just until golden.  If desired, reserve 4 tsp toasted ground almonds for garnish.
  2. Steam broccoli until very tender, about 12 to 14 minutes.
  3. Combine cooked broccoli, rinsed beans, almonds, and milk in batches in a blender.  Process each batch until the mixture is completely smooth.  Pour the blended soup into  a large saucepan.
  4. Add the grated cheese and heat soup over medium to medium low heat until heated through and cheese is melted.
  5. Season with salt and pepper to taste and garnish with almonds, if using.
  6. Enjoy!
  7. Makes 6 One cup servings

 

 

 

Pizza Perfect

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I’ve been spending a few months focused on my manuscript and haven’t been going out or experimenting with food.  My dinners have been tried and true meals I through together without need of a recipe: usually a bean and veggie soup served with a grain.  They’re easy to make, don’t require much planning, and my entire family likes them.  I can focus on my writing rather than spending a great deal of time planning dinner.  But then, the time comes when I’m ready to take a break from my manuscript and look forward to trying something new.

Last weekend, that something new was a chicken artichoke pizza.  Or chik’n, as there was no bird involved.  I had a package of Beyond Meat‘s Lightly Seasoned Strips and a jar of artichoke hearts.  I also had an Archer Farms brand thin pizza crust (no dairy or eggs!), a block of Daiya‘s Jalapeno Havarti, and half a bag of Daiya’s Cheddar Shreds.  I like making my own pizza because ordering a veganized pizza from a vendor costs me over ten dollars and a ready-made vegan pizza from the supermarket’s freezer section costs about as much.  Plus, if I make my own, I can have as many toppings as I like.

Most of my pizzas have olives on them as I am an olive addict.  Green, black, kalamata…you name ’em I love ’em.  This time, I decided to leave them off.  I only had green and black and I didn’t feel the flavor of black olives would compliment my pizza.  The pizza was going to be tart enough with the artichokes and I decided to leave the green off as well.  I gathered my ingredients, checked my instructions on the crust, and was ready to go.

The crust didn’t require pre-baking so got my oven ready, layered on my toppings, and slid my pie into the oven.  15 minutes later, I had a pizza that smelled delicious, the crust lightly browned on the edges.  The middle was a bit soggy but another five minutes did the trick.

How was it?  Wonderful.  The shreds of jalapeno havarti on the top of the pizza didn’t melt all that well but the cheddar shreds layered between the strips and the artichokes did and helped hold the pizza together.  Nothing was missing.  There was no layer of flavor I searched for while consuming way more pizza in one sitting than I should.  The thin crust was a bit fragile but once I folded the edges of a piece together, I didn’t deal with the crust giving way and all my toppings ending scattered on the plate.  The best part?  I had leftovers and my workplace has a toaster oven.  Delicious pizza, two days in a row.

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So good!

Want to try it?

Vegan Chicken Artichoke Pizza

1 vegan pizza crust

4 TBSP organic tomato sauce

2 TBSP Italian Seasoning

2/3 package Beyond Meat Lightly Seasoned Strips

1 cup Daiya Vegan Cheddar Shreds

6 jarred artichoke hearts (equals about two cups once chopped)

1/3 block Daiya Jalapeno Havarti Cheese block, shredded

  1.  Preheat oven to 400 degrees.
  2. While oven is preheating, prepare Beyond Meat according to the package’s skillet instructions.  Remove from heat and, when cool enough to handle, chop into chunks.
  3.  Chop the artichoke hearts and press well to get rid of any excess liquid.
  4. Spread the tomato sauce on crust, coming close to the edge.  Top with the Italian seasoning, then the artichokes, the cheddar shreds, and the chicken chunks.
  5. Top with the jalapeno havarti shreds.
  6. Bake on the center rack for 15 minutes.  Check center of pizza and, if necessary, bake 5 minutes more.
  7. Cut into triangles with a pizza cutter.
  8. Makes 8 slices but only serves 2 unless paired with a salad.