Barb Boose Publications Director, Marketing and Communications January 24, 2014Friday recipes: winter comfort food So how are those New Year’s resolutions coming along?For me, making resolutions and expecting myself to fulfill them in the coldest, darkest time of year is a losing proposition (and I’m not talking about weight). I am determined, however, to get back on the exercise track after being, well, lazy over the holidays. I’m grateful that the DMU Wellness Center staff are great motivators, including our new wellness intern, Maggi Schutte. Her High Intensity Interval Training (HIIT) class this week was just what I needed to kickstart my heart rate, with its fat-blasting bursts of activity combined with short periods of rest to confuse the body and increase metabolism. This comfort food is delicious and healthy.A graduate of Truman State University with a B.S. in exercise science, Maggi is a student in DMU’s doctor of physical therapy program. She is certified in group exercise by the National Exercise Trainers Association (NETA) and a health fitness specialist certified by the American College of Sports Medicine (ACSM). In addition to her years of playing tennis, running, teaching fitness classes and serving as a personal trainer, she enjoys cooking and baking. And she truly spoke my language when she shared some healthy recipes for winter comfort foods.Her delicious-sounding recipes include those for people who follow vegan, paleo and gluten-free diets. Here are two of her own creations that will satisfy you regardless of your diet. Thanks, Maggi!Vegan pizza3½ cups flour2½ ounces fast rising yeast1 teaspoon salt1 cup warm water2 tablespoons olive oil1 package Go Veggie mozzarella style non-dairy cheese (or other vegan mozzarella of choice)½ green apple½ red onion½ green pepper2 packages Lightlife Smart Strips Chick’n (if ovo-vegan use the honey barbecue option, which contains egg, or use other vegan chicken of choice)2 cups vegan barbecue sauce of choicePreheat oven to 400 degrees. In a large bowl, combine flour, yeast and salt. Add warm water and olive oil. Knead for 5 minutes or until mixture is well combined. Form a ball with the dough and let sit for 10 minutes in a warm place.Roll out dough and fit to oiled cookie sheet or pizza pan. Bake for 10 minutes or until slightly browned.While crust is baking, wash and dice up green apple, onion, green pepper and vegan chicken strips. Combine mixture with 1 cup of the barbecue sauce.Remove crust from oven and let cool. Cover crust with the remaining cup of barbecue sauce. Cover pizza with the chicken, veggie and green apple mixture. Top with vegan mozzarella cheese.Bake pizza in oven for approximately 30 minutes until cheese begins to bubble and brown lightly. Remove from oven, let cool 5 minutes, cut and serve. Enjoy!Vegan tacos1 package Lightlife Smart Ground Mexican Crumbles1 tablespoon olive oilTaco seasoning½ red pepper½ red onion10 grape tomatoes1-2 ears of corn1 avocado1 cabbage (or can use vegan taco shells of choice)¾ cup raw cashewsJuice of ½ lemonJuice of 1 lime½ teaspoon apple cider vinegarPinch of sea salt1 tablespoon cilantro2-3 tablespoons waterWash all veggies and allow time for them to air-dry. Dice veggies except cabbage and avocado. Cut cabbage into taco shell-sized pieces and set aside. Remove kernels from ear of corn.Prepare a salsa by combining in a medium-large bowl the corn kernels and all veggies except avocado, tomato and cabbage. Add lime juice and toss. After 20 minutes, add tomatoes and cilantro and stir. Cover and store in fridge until ready.Prepare the “sour cream”: Drain cashews and place them in a blender or food processor. Add lemon juice, apple cider vinegar, sea salt and water; blend on high until smooth. Add additional water if needed for desired consistency. Cover and store in fridge until ready.Add olive oil to pan over medium-high heat. When oil is hot, add ground crumbles and taco seasoning to taste. Mix and heat through, approximately 5 minutes.Take crumbles off heat; add as desired to cabbage shells. Top with salsa mixture, avocado slices and cashew sour cream mixture. Serve and enjoy! One response to “Friday recipes: winter comfort food” We have something to do. Thank you for sharing this.Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.