Skip to main content

Savory Monkey Bread with Fresh Pizza Sauce

In today's newest installation of this here mediocre blog, you, dear reader, are going to learn about my petty side. I guess I wouldn't really call it a "side," per say, more like a deep core motivator that must be continually stifled in order for me to maintain any semblance of humanity.

See VeganMoFo has prompted us to create a dish to counter an "Anti-Vegan." Oh, you know who I'm talking about: your uncle who won't even try your dish at the family potluck because he's a 'real man and real men eat meat;' or your coworker who finds a reason to interrupt your lunch every day to tell you just how good your food looks, but how she could 'never live without (insert animal product here)'. Yeah, y'all know exactly who they are.


Well here's my petty. I don't care about them, or battling them, or attempting to counter their ideas regarding just about anything because sticks stay stuck and some perfectly prepared seitan ain't fixin to change the way your uncle views veganism. So the pettiness I keep buried deep in my belly but oddly still close to the surface says "make something so annoyingly vegan that an anti-vegan wouldn't even dare try it, let alone spend twenty entire minutes explaining that your portobello mushroom doesn't actually taste like steak. How about a nice raw lasagna served with large raw massaged kale salad? That sounds pretty bomb to me.


Pause on the petty: I realize now my position is not entirely accurate. My mom and step-dad just celebrated their anniversary a few months back and while I can comfortably say that my step-dad isn't entirely anti-vegan *now*, that was not always the case. For their anniversary I decided to make them a nice lunch but on that particular day everyone was really busy, I was broke, I had little to no food, and I had a picky eater (my step-dad) and an amazing chef (my mom) on the way over to boot.


Petty Disclaimer: I did make a salad that I knew my step-dad would hate without even trying but it wasn't for him it was for my mom and she loved it: Fried Peach Pasta Salad. But for my step-dad, I made a BBQ Ranch Chicken Flatbread which he loved as well. Although this may be the only instance where I've gone out of my way to please an "anti-vegan," I realize I probably wouldn't spend hours dehydrating raw lasagna to piss an anti-vegan off, I'm more likely to do something quick, easy, and small so that the anti-vegan can just pop the entire thing in their mouth and chew it quickly so they can say that at least they tried it - but still hated it cause 'that didn't really taste like real cheese.'

Broken record time: As you may have seen from previous posts or MoFos past, I'm not really a sweets person. Every once in a while I get a craving for dessert or a sweet breakfast but not frequently. I do love converting sweet dishes into savory dishes though which is how we have arrived at this dish.  I've transformed the traditional sweet monkey bread into the vegan pizza lovers greatest weapon at a blended pot luck. 

Savory Monkey Bread

2 tbsp vegan butter, melted
16 oz canned biscuits
1 1/2 c vegan cheddar
2 jalapeños, sliced
fresh cilantro 
  1. Preheat to 350.
  2. Separate out the biscuits and quarter them. Coat the biscuit pieces in the melted butter and layer half of them in a small baking dish. Top that first layer with half the cheddar cheese,  jalapeño slices, and cilantro. Repeat.
  3. Bake for 45-50 minutes. 
  4. Let cool for 10 before digging in. Serve with your fave pizza sauce or scroll down for my recipe. If you're going homemade here, start with the sauce below and then make the monkey bread. 

Fresh Pizza Sauce

1 tbsp coconut oil
3-4 garlic cloves, minced
1 tsp dried basil
2 lbs fresh tomatoes, rough chopped
1 tsp maple syrup
pinch of red pepper flakes
salt and pepper, to taste
  1. On a low to medium setting get your oil hot in your fave skillet. Slow cook the garlic with your dried herbs for a few minutes. Trust me you'd prefer it if the garlic didn't burn here so really slow cook it. 
  2. Add in all the rest of the ingredients and let simmer uncovered for an hour or so. It's going to cook way down and get thick as hell. That's what you want. When this happens, remove from heat and let cool enough to blend that shit up. 

Other similar dishes you might like:


Up next, I've been tasked with creating a dish inspired by a color and I get to chose the color. Green is the only color I care about having on my plate, but will I choose it? Come back tomorrow to find out.  

ICYMI, yesterday I was inspired by my fave cookbook. I created a dish with the same color palate as the cover and I included a culinary concept from the book. Find out what I made by clicking HERE.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,

Amber

Comments

  1. Wow, what a great idea, I'd never thought of savoury monkey bread! I totally understand your pettiness. I'm still trying to win people over, one vegan cupcake at a time.

    ReplyDelete
  2. This sounds amazing! (Full disclosure: From the first picture, I thought the base of the dish was cauliflower instead of biscuits, and it still looked delicious to me, haha!)

    ReplyDelete

Post a Comment

positive feedback. negative feedback.
comments. questions.
pats on the back. atta girls.
all welcomed and appreciated.

Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.


The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeños, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…