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South of the Border Pizza

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south of the border pizza

South of the Border Pizza

Although this is a fairly involved recipe, you can simplify it by doing some of the prep work ahead of time. Believe me, it's well worth your effort.
5 from 7 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

Crust

  • 1 1/2 cups cornmeal
  • 1 cup whole wheat flour
  • 1 cup warm water
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cayenne pepper

Sauce

  • 1 15.5-ounce can pinto beans, undrained
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder

Toppings

  • 1 cup Salsa liquid drained
  • 1 14.5-ounce can corn kernels, drained & roasted see Recipe Notes
  • 4 ounces Taco Tofu Crumbles, optional
  • 1/2 cup chopped roasted red bell peppers
  • 1/2 cup sliced olives
  • 1/4 cup diced onions
  • 1/4 teaspoon cumin

Taco Tofu Crumbles

  • 8 ounces extra-firm tofu, cut into small cubes
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Mix crust ingredients together in a large bowl or food processor until dough forms a ball. Rub a little flour on a rolling pin, and roll dough into a 12-inch circle on a preheated pizza stone or an oiled pizza pan. If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, prick holes all across crust dough. Bake 10 minutes, and remove from oven.
  • While crust is baking, prepare Taco Tofu Crumbles, if desired. Put cumin, garlic powder, salt, and cayenne pepper in a small bowl, and mix well. Heat olive oil in a skillet, and add tofu. Mix in cumin, garlic powder, salt, and cayenne pepper. Cook 2-3 minutes, stirring constantly.
    Taco Tofu Crumbles
  • When crust is done, remove from oven and spread pinto bean sauce and salsa on top. Add 1/2 cup of roasted corn kernels, tofu crumbles, roasted red peppers, olives, and onions. Sprinkle cumin over pizza. Bake 15-20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.

Notes

  • To roast corn kernels, place on a lightly-oiled 11 x 17-inch baking sheet, and spread out in one layer. Bake at 450 degrees for 10 minutes. Stir well, and return to oven for another 5-10 minutes. Corn should be slightly browned.
  • Use the remaining roasted corn kernels in a stir-fry or as a salad topping.
  • To simplify this recipe, do as much prep work as you can ahead of time. Put everything in containers, and store in the refrigerator until you're ready to assemble the pizza.
  • Drain the juice out of the salsa by pressing it in a colander; otherwise, the crust will tend to be a little soggy.
  • For a gluten-free crust, use brown rice flour for the wheat flour, or use all cornmeal.

 

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

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Grilled Portabello Steaks

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

This dish is the closest thing to a real steak dinner that I've found when on the Daniel Fast. Although the prep work takes longer than most other recipes on my website, you'll enjoy the fruits of your labor when you bite into the meaty texture of the portabello cap.
3.72 from 7 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 4 Portabello mushroom caps

Marinade

  • ¼ cup extra-virgin olive oil
  • ¼ cup unsweetened pineapple juice or orange juice
  • ¼ cup soy sauce or soy sauce alternative see Recipe Notes
  • 2 tablespoons chopped green onions (green parts only)
  • 1 clove garlic, minced
  • ½ teaspoon dried crushed rosemary

Sun-Dried Tomato Tofu

  • 8 ounces extra-firm tofu, cut into ½-inch rectangular slices (2 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup chopped sun-dried tomatoes, packed in oil, drained
  • ¼ cup sliced black olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon garlic powder

Instructions
 

  • Place mushrooms in a glass dish with gills up. Whisk together marinade ingredients in a small bowl, and pour over caps. Marinate at room temperature 30 minutes.
  • While mushrooms marinate, prepare Sun-Dried Tomato Tofu. Place tofu slices in an 8 x 8-inch baking dish, and drizzle with olive oil. Top with sun-dried tomatoes and olives. Add basil leaves, parsley, and garlic powder. Let sit at room temperature 30 minutes.
  • Preheat oven to broil setting while tofu marinates. Put tofu in the oven and broil for 5-7 minutes. Preheat barbecue grill. When grill is ready, place mushroom caps over heat for 5 minutes, flipping halfway through cooking time.
  • To serve, place grilled mushroom caps on a plate, top with tofu slices, and drizzle a tablespoon or two of the rosemary marinade over all.
  • Yield: 4 servings (serving size = 1 mushroom cap and 2 ounces of tofu)

Notes

  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Another option is Coconut Aminos
  • Soy sauce contains wheat (not whole wheat) and sodium benzoate, which is a preservative. Since the goal of the Daniel Fast is to choose foods that God made instead of man-made, chemically processed foods, technically soy sauce is not allowed. However, some people may choose to modify their fast a bit, and that is totally between you and the Lord. Whatever He is leading you to do, do it. If that means eliminating soy sauce for 21 days, great. If not, that's fine, too.

Marinated Tofu

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marinated tofu

Marinated Tofu

Whether or not to include tofu on your fast is a personal choice. Some people will steer clear of it. Others might want to venture out a little and try something new. If that's you, this recipe is one you might want to try, especially if you'd like to add more protein to your dish. A great way to use this recipe is in a stir-fry.
3.19 from 16 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 8 ounces extra-firm tofu, drained
  • 1/4 cup unsweetened pineapple juice
  • 2 tablespoons soy sauce or soy sauce alternative
  • 1 clove garlic, minced

Instructions
 

  • Slice tofu into 1-inch cubes, and place in am 8 x 8-inch baking dish. Mix pineapple juice, soy sauce, and garlic in a small bowl. Use a whisk to combine. Pour over tofu, and put in refrigerator to marinate 30-45 minutes.
  • Preheat oven to 350 degrees.
  • Bake (in same dish) for 20 minutes or until the outside is a deep, golden brown and slightly crispy.
  • Yield: 4 servings (serving size: about 2 ounces)

Notes

Spinach-Artichoke Dip

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Spinach-Artichoke Dip



Spinach Artichoke Dip

  •  8 ounces firm tofu, drained (drained)
  • 1 cup chopped canned artichokes, drained, reserve 2 tablespoons canned juices
  • ½ 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup diced onion
  • 2 cloves garlic (minced)
  1. Preheat oven to 375 degrees. Place tofu, artichokes, artichoke juice, and spinach in a food processor or blender. Process until smooth. Transfer mixture to a medium-sized bowl. Stir in basil, salt, and pepper. Set aside.

  2. Heat oil in a small skillet, and cook onions and garlic until onions are translucent. Remove from heat, and stir into spinach artichoke mixture.

  3. Place in a 3-cup glass or ceramic baking dish that has been rubbed with olive oil. Bake 20 minutes, or until edges start to brown. Serve warm.

  4. Yield: 8 servings (serving size: about ¼ cup)