The important questions: what makes pizza a pizza? If you say crust, sauce and cheese but you can’t have gluten, sugar or dairy, this is your slice! Don’t let commercial pizza weigh you down. Master these basic pizza components – crisp thin crust, delectable pesto sauce and melty non-cheese made with real food – then go crazy with the umpteen topping options.
Salpicones are Latin American salads often concocted to repurpose cooked meat. A hodgepodge of minced meat, fish and vegetables are bound by a thick sauce, eaten cold or at room temperature. Salpicon is also used as a filling for things like tortillas and puff pastry or a stuffing for mushrooms and peppers.
Tastes like chicken! Tofu stands in for the chicken here and gets delectably crispy simply by roasting in the oven. The result is an addictive finger food that tastes a lot like the classic bar staple, buffalo wings; especially when you dunk them into Qspice Alldip with crumbled blue cheese.
Even for most people who love sushi, making it at home is a big as if. This deconstructed roll packed into a bowl is the answer to your sushi quandary. You get loads of healthy umami deliciousness all in a fraction of the time! The toppings are just a suggestion so customize yours with all your favourite sushi ingredients; it’s the dressing that pulls it all together.