So I was shopping around for dinner ideas, and I saw something interesting at Diet, Dessert and Dogs: Mango Avocado Salad. I had all the ingredients, and it whipped up really fast. It had mango, avocado, red onion, jalapeno, olive oil, rice wine vinegar, lime, agave, tamari, mint, cilantro and I used peanuts instead of cashes. The result – delicious!!!
Hmmm, so what should I make with it? I found a recipe for Thai Chicken Pizza that looked easy enough to veganize. I still had a pizza dough to use in the refridgerator. The Thai Chicken Pizza recipe came from here. I skipped the dough (and actual chicken), and here is what I did for the rest:
- 3 1/2 Tbsp peanut butter
- 3 Tbsp brewed black tea
- 3 Tbsp brown rice vinegar
- 2 Tbsp soy sauce
- 2 tsp chili oil
- 1 Tbsp minced fresh ginger
- 2 tsp agave
- 3 frozen mock chicken patties, cooked until hot and sliced thinly (I scraped off fake crust)
- 2 Tbsp toasted sesame seeds and some black sesame seeds for the top
- 1 Tbsp paprika ( I used Hungarian Sweet)
- 1 Tbsp red pepper flakes
- 1 tsp salt
- 1/2 red onions diced
I blended the sauce. I mixed the topping together with about 3 tablespoons of the sauce. I spread the remaining sauce on the pizza crust and then topped with chicken mixture. I sprinkled black sesame seeds, extra paprika and some walnut parm on the top. I cooked it at 425 on a pizza stone for about 15 minutes. The end results was fantastic! The pizza was slightly dry and could have used more sauce, so I would double it next time. Really great pizza, and a delicious dinner all around.