Wow! Spring is almost here. I am feeling a positive shift in energy, friends. I really think things are starting to look up. Spring is Nature’s New Year, so let’s hope we have only good change in our future! I have a few things I am looking forward to, namely starting TWO cooking bootcamps this week!!! If you haven’t done a course with me yet, there is no time like the present. I will change the way you cook and create long-lasting new systems for you. I am repeating the following 4-week online courses:
Click on the links above to learn more, read testimonials from previous bootcampers, and register. I have payment plans available, too. Please email me with any questions you have! pamelasalzman@gmail.com Here’s your dinner planner for the week:Continue reading
Happy weekend, friends! I hope you and your loved ones are safe. My daughter lives in Dallas and is currently housing several friends who lost power and water. If you are in an area of the country that is challenged by recent storms, I am praying that things return to normal as quickly as possible!
For my monthly online cooking students, I am going live on our private FB page Saturday, February 20 at 9:30 am PT. Bring your questions or just pull up a chair with your tea and listen while I chat!
VERY EXCITING NEWS! I am repeating my 2 most popular bootcamps next month! If you have not taken either of these, now is your chance. I promise that you will not only be so happy you participated, but your kitchen life will be changed! Click below to learn more, read some testimonials from happy “campers” and accept my $100 discount codes for my website subscribers. I also have payment plans for your convenience.
The holiday weekend is upon us, but it doesn’t have the same excitement as usual. Hubs is a bit grumpy because we always go to Palm Springs for Modernism Week during President’s Weekend and, of course, it was canceled. Le sigh. I’ll make some pink pancakes on Sunday and cut fruit and vegetables and tortillas into heart shapes and have some fun.
Many people have asked me to repeat the free webinar I did last April and I think I may be able to do it again next Friday, February 19th. If you subscribe to my website, you’ll get an email notification to sign up. For my monthly online cooking class students, I uploaded your new class a few days ago! The recipes and info in the class are great!
For those of you interested in my next bootcamp, I am probably repeating my original which I have only taught once – Healthy Cooking Made Quick and Easy. My plan is to start that course the first week in March and open sign-ups 7-10 days before. Website subscribers will get an email! Here’s your dinner planner for the week:Continue reading
Oh, I have been waiting with such excitement to post this Sweet Potato Brownie recipe. After I taught it in my classes, my students were making it like crazy, posting it, and everyone was messaging me for the recipe. The wait is over and just in time for Valentine’s Day. Never say I don’t love you. 😉Continue reading
Check last week’s dinner planner for some fun Super Bowl Sunday ideas! In other news, I have two great giveaways happening on my Instagram feed, so definitely check those out.
I am really loving the Caraway nonstick pans I have been using since the summer. They are ceramic-coated and non-toxic, heavy-bottomed so they conduct heat well and they are beautiful. They NEVER go on sale, but through February 19th, they are offering my community 10% off the singles with this link (the discount will be automatic.) Take advantage because whenever they do offer a promotion, it’s usually only off an entire set! A few people have asked me about whether or not I have experienced deterioration of the interior and I have not. Let me just say that high heat is discouraged when using these pans, and I don’t advise using stainless steel utensils to saute.  Not everyone follows manufacturers’ care guidelines for products, but I have and I continue to be pleased with these pans.
For my online cooking class students, I just filmed your February class today and it will be edited over the weekend and up shortly!! It is fabulous and very adaptable. I know you all eat differently, so there are plenty of swaps to make everything plant-based and gluten-free. Here’s your dinner planner for the week:Continue reading
I’m all set for Super Bowl Sunday, so I am skipping ahead to Valentine’s Day. I really want to pull together a special dinner for my family. I may take out some items to support our local restaurants which have just reopened in my area, after months of a total closure. And then make a special meal at home. A little of both sounds like the plan.Continue reading
It was a wonderful week with no drama! I finished the last class in my 4-week Plant-Based Bootcamp and although I was sad to see it come to end, I am rolling right into my new course, Plant-Based 2.0! If you have prior knowledge of plant-based eating and would like to participate in this more advanced course, feel free to check it out here. I am offering my website subscribers and previous bootcampers $100 off the course with the code YESPB2.
For my monthly online cooking class students, I am filming your class this week and will have it uploaded no later than February 10! It’s a great class!
Who is making a fun spread for the Super Bowl? Even though it’s just going to the be the 4 of us, I’m still planning all the snacks!! Here’s your dinner planner for the week:Continue reading
My favorite game day of the year is just over a week away. Yes, the Super Bowl! Whereas I may not be having a party or even watching with friends this year, Hubs and the kids and I plan on enjoying the game together WITH ALL THE SNACKS.
Quarantine is hard enough. At least let us have our game day snacks! For sure, I will make a big sheet pan of vegan nachos, guacamole and crudites, probably a pot of vegetable chili or do a baked potato bar. And this! I am calling it a taco pizza. Take your favorite pizza dough or even packaged naan bread (which IMO is a perfect swap for an individual pizza – it’s like a prebaked crust), and load it up with all the taco/burrito fixings.
I like to spread a base or refried beans over the crust and bake, and then top with raw toppings like lettuce, pickled onions, jalapenos, tomatoes and avocado. Of course, everything is better with my vegan cheese sauce. I also added a little cooked plant-based “meat” to this one. We don’t eat products like Beyond Meat often, but it’s fun for a treat and Hubs and my son like it because it really comes close to the actual thing. I just took my homemade taco seasoning from this recipe and cooked the ground Beyond Meat just as if it was ground beef.
There are so many ways to make this. In fact, you can give everyone his or her own “section” of the pizza to customize it. This could be a fun snack during the game or a whole meal since there is plenty of protein and, depending on how you top it, good healthy fiber and fat. With a big Mexican chopped salad, I say let’s get this party started!
I can’t wait to see your twist on this Taco Pizza, so please tag me @pamelasalzman #pamelasalzman. I love checking out all your awesome creations!
Cheese (or skip if the queso is enough) - just eyeball the amount
Other options:
Cooked ground meat or plant meat alternative or skip since the beans are enough, seasoned with 1 ½ teaspoons prepared taco seasoning or check out my taco seasoning recipe
shredded lettuce
Avocado, guacamole or avocado crema
Vegan cheese sauce/queso
Cilantro
Tomatoes, if in season
Scallions or pickled onions (there's a great recipe in Kitchen Matters for quick pickled onions)
Instructions
Preheat the oven to 425 degrees.
Combine salsa and refried beans (by combining them, the crust won’t get soggy if using the salsa separately.)
Lightly grease a quarter sheet pan with oil. Roll the dough to fit and then stretch it to reach all four corners.
Spread the salsa-bean mixture on top of the crust, spreading it evenly. Top with shredded cheese, if using. Bake pizza for 18-20 minutes or until the crust is crispy and golden brown.
Top with cooked taco meat or meat alternative. Drizzle with vegan queso if using.
Then top with raw ingredients like shredded lettuce, diced tomatoes, cilantro, and or scallions/pickled onions.
Drizzle the top of the whole thing with sour cream or avocado crema or dollops of guacamole or chopped avocado. Serve immediately.
Notes
*You can even use a frozen crust like Banza gluten-free chickpea flour pizza crusts. Just follow the package directions.
You can use a half sheet pan if using a 1 pound 6 ounce pizza dough.
