Tuesday, June 18, 2013

Basil Pesto & Tomato Pizza


Life has been a little crazy over here! Sorry I haven't posted that much recently. I'm in the middle of several projects, but the biggest one is that we are in the final stages of buying our first house! I would say I'm excited, but as any of you that have gone through this process before know - it's exhausting! I'm just looking forward to the part when we can move in and I can pick a new tile back splash for the kitchen. If anyone has any moving/remodeling/new house advice for me, I'd love to hear it. I could use all the help I can get!


So enough about that - what's up with this tasty looking thin crust pesto pizza, right!? Well, this may be one of the easiest things I've ever made, but it's so delicious. It comes together super fast which is great when you have company over and have to make another one because the first one is already gone! You can add on whatever else you'd like on this too. The other one I made had thin slices of zucchini, and another time I added some caramelized onions. Customize to your heart's content.


Basil Pesto & Tomato Pizza
makes 1 pizza

1 pre-made refrigerated pizza dough (check the ingredients!) I used a thin crust variety.
1 jar prepared basil pesto (again, make sure to check ingredients. Out of 5 brands at my store only one was vegan!)
4-5 roma tomatoes, sliced and de-seeded
2 Tbsp olive oil
1 Tbsp agave
1 Tbsp lemon juice
1 clove garlic, chopped
1/2 tsp garlic salt
1 Tbsp fresh basil, chopped
1 Tbsp fresh oregano, chopped

Preheat oven to 450.

Unroll your pizza dough on a greased baking sheet. Spread the basil pesto in a layer across the dough. (As much as you like - I didn't end up using the whole jar.) Top with the sliced tomatoes.

Bake at 450 for 10-12 minutes, or following the time on your pizza dough.

Meanwhile, in a small bowl mix together the olive oil, lemon juice, agave, garlic, and garlic salt. 

When the pizza comes out of the oven, top with the chopped basil and oregano, then pour the olive oil mixture evenly over the top of the pizza. Slice and serve.


This pizza is great for quick dinners, or even when you have company over. The olive oil and lemon dressing really gives this a extra pop of flavor - so don't skip that part. You could also add some vegan cheese to this if you like. What are your favorite go-to pizza toppings?


Thanks for stopping by!

Tuesday, June 4, 2013

Creamy Spinach & Mushroom Spaghetti



Are you on the lookout for a quick and easy weeknight meal that can come together in 20 minutes? Look no further! This pasta dish is simple and fast, and is also creamy and delicious. I used to always avoid creamy dishes because of the dairy, but using vegan cream cheese and sour cream in this dish makes it taste rich without the worry.


Creamy Spinach & Mushroom Spaghetti
serves 4, adapted from mouthwatering vegan

1/2 lb spaghetti
olive oil
4 cloves garlic, chopped
1 C mushrooms, chopped
3 C fresh spinach leaves, or 1 C frozen spinach
1 Tbsp nutritional yeast
2 Tbsp vegan cream cheese
1/2 C vegan sour cream
1 tsp oregano
1/8 C almond milk
panko bread crumbs

Boil your spagetti, then drain and set aside.
Heat the olive oil in a skillet over medium high heat and cook the garlic until browned. Add the mushrooms and cook through on medium heat.
Add the spinach and cook until wilted. Stir in the nutritional yeast, oregano, vegan cream cheese and vegan sour cream. Stir well and let cook for a few minutes until the cream cheese and sour cream have melted and been combined. Add in the almond milk and stir well until sauce thickens slightly.
Pour the sauce over the spaghetti noodles and toss. Serve topped with panko bread crumbs.


As you can see, my mushrooms are in super small pieces. Feel free to make them whatever size you like - I am trying to like mushrooms after a lifetime of avoiding them. I've realized if they are mixed up in things and I can't really see them, then I don't mind them as much!

Are there any foods you are trying harder to like and eat? Any tips for me?


Thanks for stopping by!
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