Butternut Squash Pizza

When Nick and I first started dating he lived in a suburb just outside of the city. There weren’t a lot of vegan options nearby, so we’d normally cook food at his apartment. When we did go out we would go to a local brewery called Mindful Brewing. They also didn’t have a lot of vegan options, but they used to have this one butternut squash pizza that was phenomenal. It had chickpeas, red onions, and a balsamic reduction. We’ve attempted to recreate this pizza several times over the past three years. It may not be exactly the same, but it’s really good.

I’m not sure exactly what they put in the butternut squash puree to flavor it, but we kept ours pretty simple. We’ve tried cooking the sauce down before applying it to the pizza as well as applying it uncooked. I would definitely recommend taking a few minutes to cook it down with some maple syrup and spices. It adds a lot of flavor. The water content is a bit too high if you don’t cook it down, and it makes the crust a little too soft for my taste. It’s been a while since I’ve had the pizza at Mindful, but I’m pretty sure it had cilantro on top. We used parsley instead, because we simply don’t like cilantro. I can tolerate it as a garnish, but generally prefer to sub something else in. Feel free to use either ingredient if you are a cilantro lover.

This pizza calls for a hearty, thick crust. I don’t recommend buying a pre-baked pizza shell from the super market. If you don’t want to make your own pizza dough you can buy balls of pizza dough at some supermarkets. We recommend the dough from Trader Joe’s. You can also find dough at a number of regional supermarkets. If you do want to make your own we have a great recipe that we’ve been using for a few years.


Butternut Squash Pizza

  • Servings: 4-6
  • Difficulty: easy
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Squash Puree Ingredients

  • one butternut squash
  • 2 tbsp maple syrup
  • 1 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Balsamic Reduction

  • 1/2 cup balsamic vinegar
  • 1 tbsp maple syrup

Topping Ingredients

  • 1/4 small red onion
  • 1 16oz can of chickpeas
  • 1/2 tsp olive oil
  • pinch of salt & pepper
  • 2 tbsp fresh parsley, chopped

Squash Puree Directions

  1. Peel and break down squash. Remove the seeds and strings, and chop into small, equal pieces. If you purchased prepared squash you can skip this step.
  2. Boil squash in a large stock pot full of water for thirty minutes, or until fork tender.
  3. Drain, rinse with cold water, and place into an ice bath to halt the cooking process. Drain again, and put the squash into a food processor.
  4. Blend squash until it is a smooth puree. One large squash will make enough puree for about four pizzas. Add about a cup and a half to a sauce pot, and store the rest in the fridge or freezer to use in other dishes.
  5. Add maple syrup, red pepper flakes, salt, and black pepper to the squash puree in the sauce pot. Cook down for about ten to fifteen minutes.
  6. Add sauce to the top of the pizza crust once the crust has been pre-baked.

Balsamic Reduction Directions

  1. In a small sauce pot combine balsamic vinegar with maple syrup.
  2. Cook on medium heat for about fifteen minutes, or the liquid has reduced to half of its original quantity. Whisk frequently to prevent burning.
  3. Remove from heat, and set aside to cool while you assemble the rest of the pizza.

Topping Directions

  1. Drain and rinse chickpeas, and place them in a bowl.
  2. Toss chickpeas with olive oil, salt, and pepper.
  3. Top pizza with desired amount of chickpeas.
  4. Slice onion into thin slices, and top the pizza with them.
  5. Chop parsley, but wait to add it to the pizza until the end.
  6. Bake pizza for about 25 minutes. When the pizza looks to be about done top it with the parsley, and drizzle some of the balsamic reduction on top. Bake for an additional 2 minutes.

Slowcooker Chili

Soup season is upon us in Pittsburgh as the weather cools and the leaves change colors. While chili may not technically be a soup, it still makes for a hearty, warm bowl full of comfort on a cool day. It is also a great vehicle for seasonal veggies and it’s relatively healthy too. This is also a super easy recipe that doesn’t require a ton of work outside of prepping the veggies that will have your home smelling delicious.

This recipe makes several servings and freezes well, but can also be halved if less chili is desired. Leftover chili is also great served over macaroni and cheese (which you can find a great recipe for here).


Slowcooker Chili

  • Servings: 10-12
  • Difficulty: easy
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8 hour cooktime is based on cooking on low setting, if you would like to cook faster, cook on high for 4-6 hours.

Ingredients

  • 1 large Japanese sweet potato
  • 2 bell peppers
  • 1 large carrot
  • 2 stalks celery
  • 2 yellow onions
  • 2 cups dry beans, soaked
  • 8 cloves garlic
  • 5 medium jalape├Ás
  • 6 oz. can tomato paste
  • 28 oz. can crushed tomatoes
  • 14.5 oz. can diced tomatoes
  • 1 1/2 cups TVP
  • 2 Edward & Sons Not Beef Bouillon Cubes
  • 2 tsp. ground cumin
  • 2 Tbsp. dried oregano
  • 4 Tbsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1 Tbsp. sea salt
  • 1 Tbsp. ground black pepper

Directions

  1. Wash vegetables, scrub and peel Japanese sweet potato and carrot. Dice potato, bell peppers, onions and jalape├▒os (remove ribs and seeds for a milder flavor).
  2. Use a grater to shred carrot and celery over crock pot.
  3. Press garlic into a paste and add to crockpot.
  4. Add canned tomato paste, crushed tomatoes and diced tomatoes to crock pot, as well as soaked beans (for this recipe we chose to use a mix of 1 cup black beans and 1 cup of kidney beans, though you can mix it up if you’d like to).
  5. Add TVP, 2 Edward & Sons Not Beef Bouillon Cubes and 2 cups water as well as ground cumin, dried oregano, chili powder, paprika, salt and pepper.
  6. cook in slow cooker on low for at least 8 hours. check on your chili every hour or two and if it starts to look too dry feel free to add some additional water to the pot.
  7. Serve in bowls with vegan cheese, vegan sour cream, and green onions as a garnish.

Butternut Squash Gnocchi

Fresh fall produce is my favorite of all seasonal food. It’s hearty and comforting, and we’re all about comfort food here at The More You Dough. While I’ve spent plenty of time already this fall tinkering in the kitchen creating some great pumpkin recipes today is all about pumpkin’s underrated cousin, the butternut squash. Butternut squash has a delicate, sweet squash flavor similar to pumpkin, but is much easier to break down if you’re making from scratch cooking.

There’s something really special and meditative about from scratch cooking that I really appreciate. I like knowing that I hand crafted just about every component of the meal. You won’t find me milling my own flour in the kitchen, or anything like that, but I do cook from scratch quite often. I like using fresh produce as much as I can while it’s in season as opposed to something that comes out of a can I can buy any time of the year. You can too for this recipe, but you’re by no means obligated to. I bought a whole butternut squash, butchered it, boiled it, cooled it, and pureed it. This sounds intensive, but it really doesn’t take all that long. It also makes plenty of puree to save for later in other great fall recipes like our butternut squash pizza that we’ll be sharing a recipe for soon. If that sounds like a bit too much work for you try checking your supermarket for butternut squash puree. Most stores seem to carry it in the baby food aisle.

When I think of hearty dishes it doesn’t get much heartier than gnocchi. Gnocchi is one of the best pastas to make from scratch if you’re just starting to learn, because it’s super easy to make. All you have to do is knead some dough, roll it out, chop it up, and boil it for a few minutes. You can serve your gnocchi as just pillowy little chunks of dough, or add the classic grooves to the dough. Adding the grooves can be a little tricky at first, but I recommend it. They trap a lot of great flavor from the sauce. To see how to make them check out the video below.

We pan seared our gnocchi with some Field Roast vegan sausage to give it an extra flavor, and textural element. Searing it is my preferred method of preparation, but it’s not absolutely necessary as the gnocchi are perfectly ready to eat once you boil them. This gnocchi goes great paired with the white wine cream sauce we included in the recipe. You can use whatever sauce you’d like for the pasta. A lighter colored sauce seems to lend better to this dish as it allows the flavor of the squash to shine instead of competing with it like a red sauce would.


Butternut Squash Gnocchi

  • Servings: 4-6
  • Difficulty: intermediate
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Gnocchi Ingredients

  • 2 1/2 cups of all purpose flour
  • 1 cup butternut squash puree
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • one pinch all spice
  • one pinch nutmeg
  • one pinch black pepper

White Wine Cream Sauce Ingredients

  • 1 cup oat milk
  • 1/4 cup vegan white wine
  • 1/4 cup vegan butter
  • 2 tbsp all purpose flour
  • 2 tbsp chopped fresh basil
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 shallot, minced
  • 6 cloves garlic, minced

Gnocchi Directions

  1. Break down the butternut squash. Start by peeling it, cut off the ends, slice it in half, and scoop out the seeds. Cut it into chunks that are similar in size so they cook evenly.
  2. Boil the butternut squash for 25 minutes or until it is fork tender. Prepare an ice bath in a large mixing bowl, and place cooked squash in this to cool and halt the cooking process. Drain when cooled.
  3. Place cooled squash in the food processor, and blend into a puree. If you purchased squash puree you can skip steps 1-3.
  4. Measure out one cup of the squash puree and place it in a large mixing bowl. Package up the rest of your squash puree to use for future recipes. I put mine in the freezer.
  5. Add in the all spice, nutmeg, cinnamon, salt, and pepper. Stir together to thoroughly incorporate the ingredients.
  6. Slowly start adding the flour chopping it in with a spoon. Depending on the moisture content of the squash puree you may use a little less or a little more than 2 1/2 cups of flour. Stir until it forms a shaggy dough.
  7. Continue to slowly add flour, and knead with your hands until the dough stops feeling gummy and sticky. It should bounce back nicely if you poke it.
  8. Separate the dough into manageable pieces, I separated mine into fourths, and roll them out into long tubes on a floured surface. I like to think this step is pretty similar to making play-doh snakes as a kid. Your snakes should be about 1″-1 1/2″ in diameter. It can be difficult at first, but try to keep them as consistent as possible.
  9. Using a sharp knife, cut the tubes of dough into small pieces. They should look like little tiny gnocchi pillows that are about 1″-1 1/2″ wide.
  10. You can stop here, or you can add grooves into your gnocchi. I prefer the grooves, because they hold more of the sauce on the pasta. To do this, find a fork and turn it tines down on a plate. Make sure the fork, work surface, and gnocchi are all well floured. Press the end of a gnocchi down against the base of the tines with your thumb, and flick it down the length of the tines. This can be pretty tricky at first, but you’ll get the hang of it after a few (or if your me a few dozen) gnocchi. I made a short video showing the technique in this post.
  11. Boil your gnocchi for 2-4 minutes. Make sure the pot is really at a rolling boil when you put the gnocchi in. They’ll bring the water temperature down a lot, so you want to ensure that they still cook quickly and evenly throughout. You can boil half of them at a time to avoid a drastic temperature change. They should float when they’re done. If they’re floating before your timer goes off remove them.
  12. Immediately place the boiled gnocchi in an ice bath, or under cold running water to halt the cooking process. I use an ice bath to do this. The quicker the better. Nobody wants mushy pasta especially when you spent so much time preparing it.
  13. While you can eat gnocchi without searing them, I always choose to pan fry them. It imparts a great flavor on them, and allows you to cook up your favorite vegetables in the same pan. I recommend broccoli, or brussels sprouts. We cooked ours up with some field roast vegan sausage, because we didn’t have a lot of veggies in the fridge at the time. Keep some white wine on hand to deglaze the pan while you sear them. If you don’t deglaze they’ll get stuck to the pan and tear. They only take about five minutes to fry up, so wait until your sauce starts reducing to put them on.

White Wine Cream Sauce Directions

  1. Measure out all of the ingredients before hand. You have to work quickly to keep the roux from burning and the cream from separating, so you want to be able to instantaneously add whatever you need.
  2. In a sauce pot on low heat add the 1/4 cup vegan butter.
  3. Add in the minced shallot and garlic, and the red chili flakes once the butter melts down.
  4. Allow the butter to darken in color, and quickly whisk in the flour.
  5. Keep whisking and quickly add the oat milk, followed by the white whine and splash of lemon juice.
  6. Add all other seasonings.
  7. Allow the sauce to simmer and reduce down. Whisk frequently to prevent burning.
  8. Sauce should be a creamy texture that flows freely, but is thick enough to stick to your pasta. Remove from heat when finished.
  9. You can add some of the sauce to the gnocchi while they’re finishing cooking to impart more flavor. This is optional.
  10. Serve on a plate or in a bowl, and finish with fresh herbs if you’d like.

Barbecue Seitan Pizza

Fall has always been one of my favorite seasons. I love watching the leaves change, going to pick apples, having bonfires, and all of the other stereotypical fall activities. Probably the best thing about fall is getting back into making, and eating, some of my favorite comfort foods that seem too heavy during the hot summer months. While Covid is preventing us from doing a lot of fall activities this year like going to fall festivals, or Halloween parties, we’ve already started creating some great fall dishes to share with all of our readers.

Pizza is one of my all time favorite foods, and quite easy to make vegan. It includes only a few ingredients, and it’s easy to personalize. Nick and I often make BBQ cauliflower or BBQ seitan pizzas that are reminiscent of BBQ chicken pizza. We make our dough from scratch, but you can usually find fresh pizza dough at a super market near you. If you decide to buy your dough instead of making it be sure to check the ingredient list for dairy. If you don’t feel up to the task of making our recipe for pizza dough from scratch we recommend the pizza dough from Trader Joe’s.


Barbecue Seitan Pizza

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 8 oz Upton’s Traditional Seitan
  • 1/2 small red onion
  • 2 tbsp fresh parsley or cilantro chopped
  • 3/4 cup vegan BBQ sauce
  • 1 tsp vegan Worcestershire sauce
  • 1/2 cup vegan “mozarella style” cheese

Directions

  1. Break seitan into chunks. If any of the chunks seem too large cut them into smaller pieces, and then place them in a mixing bowl. Add Worcestershire sauce, and about 1/4 cup of your chosen BBQ sauce. Coat all of the seitan chunks.
  2. Use the rest of the BBQ sauce to coat the pizza crust. You can use a basting brush to spread the sauce out more evenly.
  3. Cut the onion into whatever size pieces you prefer, and chop parsley or cilantro.
  4. Top crust with a thin layer of cheese, and then add the onion and Seitan chunks. Do not add the parsley or cilantro yet.
  5. Add the rest of the vegan cheese on top of the pizza.
  6. Bake at 350 degrees for twenty minutes. If you purchased a crust from the supermarket go by the cook time and temp on the package. Add the parsley or cilantro onto the pizza at this point. You can also top with more BBQ sauce as decoration. Place the pizza back in the oven for a minute or two to wilt the greens just a little.
  7. Slice and serve. BBQ Seitan pizza goes great with a vegan ranch dipping sauce.

Pumpkin Pupcakes

It’s easy to find vegan baked good recipes for you and your human friends for any special occasion. When it comes to our four legged friends finding a vegan baked good recipe that’s safe for your pup can be a task. I had never made dessert for a dog before, and after consulting the internet I didn’t find many recipes I felt comfortable using. I created one with the simplest ingredients that I knew my pet would love.

Nick and I adopted our rat-terrier chihuahua mix, Ozzy, a year ago. He’s an older dog, somewhere between 8-11 years old, and it seems like he’s had a pretty tough life. We wanted to make sure his first birthday with us was super special, so of course I had to figure out how to make him some pupcakes. Ozzy is missing most of his teeth, so anything we give him to snack on needs to be soft. He loves pumpkin. I figured pumpkin would be the perfect ingredient for his October birthday, and would be great for keeping the pupcakes moist and easy to chew. We bought him so many Howloween themed toys for his birthday, so pumpkin seemed to fit the theme.

This recipe only makes about 3-6 cupcakes depending on how full you fill the cups, so if you have more than one pup and want a lot of them for your party be sure to double the recipe. I kept it to a small batch, because while these are relatively healthy they are still an indulgent treat and my dog doesn’t need to eat more than two of them in a week. Any that you don’t use can be placed in an air tight container and frozen. These are totally safe for human consumption, and they taste pretty alright. If you really want to eat some too go for it. They’re just a little light on the seasoning, and far from tasting like the pumpkin cupcakes we’re used to having as people. Yes, I did eat one. No, I didn’t love it. What matters is that Ozzy absolutely loved the pupcakes, and I will definitely be using this recipe again for future special occasions.

To top the cupcakes we used Reddi-Whip Coconut whipped cream. Ozzy gets a little bit of whipped cream as a treat on its own sometimes and he loves it. Another nice thing is it’s easy to pipe with the nozzle, and make cute designs without needing to put the whipped cream in a separate piping bag. Feel free to use any other non-dairy whipped cream to top the pupcakes. Just check the label, and make sure there’s nothing in it that’s not dog safe. You can also use peanut butter. Be sure to check the label to make sure there’s no sugar added, and that it doesn’t contain xylitol which is extremely toxic to dogs. If you’d prefer you can leave them plain.


Pumpkin Pupcakes

  • Servings: 3-6
  • Difficulty: easy
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The pupcakes do not rise a lot, so fill the cells of your cupcake tray to just under the height that you want the pupcakes to be.

Ingredients

  • 1/2 cup pumpkin puree (make sure it is pumpkin puree and not pumpkin pie filling)
  • 1/2 cup all purpose flour
  • 2 tbsp pure maple syrup
  • 1 tbsp ground flax meal
  • 3 tbsp water
  • 1 tsp baking powder

Directions

  1. In a large mixing bowl sift all of the dry ingredients.
  2. In a small bowl combine flax meal and three tablespoons water. Let sit for five minutes.
  3. In another large mixing bowl combine maple syrup, pumpkin, and flax egg. Mix until well integrated.
  4. Add dry ingredients into the wet ingredients slowly while stirring. Stir until mixture is smooth and free of clumps.
  5. Line 3-6 cells in a cupcake pan with liners. Pour mixture into liners.
  6. Preheat oven to 350 degrees. Bake pupcakes for 30 minutes, or until fully cooked. Check the inside with a toothpick every fifteen minutes. If it doesn’t come out clean after 30 minutes keep checking them at increments of two minutes until they are done.
  7. Allow pupcakes to cool.
  8. Refrigerate or freeze them until you’re ready to use them. Top them with dog safe non-dairy whipped cream right before serving.

Mongolian BBQ Inspired Seitan Kabobs

The weather has been rapidly cooling down the past month in Pennsylvania. As we get ready for fall temperatures we’ve been trying to seize as many grilling opportunities as we can. I love Mongolian BBQ, but unfortunately I haven’t found any restaurants around Pittsburgh that do a vegan version of it. I was particularly craving the flavors, so I crafted a great marinade for these Mongolian BBQ inspired seitan kabobs. If you don’t have a grill you can use this recipe to marinate your seitan and veggies, and cook them up in a skillet or a wok. They’re delicious either way, but grilling allows you to impart a nice charred flavor.

Mongolian BBQ Inspired Seitan Kabobs

  • Servings: 4-6
  • Difficulty: easy
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Feel free to use additional veggies on your kabobs. These are the ones we found at the local farmers market, but bell peppers, hot peppers, and other squash are all good options for this recipe.

Ingredients

  • 6 oz Uptons Seitan
  • 1 large zucchini
  • 8 oz baby bella mushrooms
  • 1/4 cup tamari
  • 2 tbsp hoisin sauce
  • 1 tbsp maple syrup
  • 2 tsp chili garlic paste
  • 4 cloves of garlic
  • 2 tbsp chopped scallions
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp lime juice

Directions

  1. Cube seitan into large chunks. Keep in mind they’ll need to be sturdy enough to be skewered. Place into a large bag or reusable container.
  2. Cut mushrooms in half. Place into the same bag or container you placed the seitan.
  3. Cut down zucchini into disks that are about an inch wide. Cut each disk in half. Place halved disks into the same container as the other ingredients.
  4. In a separate bowl, combine all of the other ingredients. Whisk together well, and then cover seitan, mushrooms, and zucchini with the marinade.
  5. Marinade in the fridge for at least an hour, or overnight.
  6. Remove seitan, zucchini, and mushrooms from the marinade, and place them on skewers. Save the remaining marinade in a heat resistant bowl to brush onto the kabobs later.
  7. Grill on a hot grill until the ingredients are completely heated through and have nice char lines on each side. This should take between 5-15 minutes depending on the heat of your grill. Brush the kabobs with the marinade periodically as they cook, so that they do not dry out.
  8. Serve with a side of brown rice, or other grain of your choice.