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!

Roasted Squash with Couscous

Is everyone else enjoying the slower post-mofo pace of November? I loved cooking up so many fun things, but it's nice to be able to have a little more time to plan my recipes and to also catch up on my blog reading! I feel like I've missed some great posts from some of my friends... don't worry, I will get caught up soon, I promise!

Last month, Kristy from Keepin' It Kind posted this amazing looking recipe for quinoa stuffed squash, and I was inspired to buy some squash. I loved her idea of creating a filling for the squash, so I did just that with ingredients I had on hand. It ended up being a really easy dinner, and one I would happily eat anytime!

Roasted Squash with Couscous
2 small to medium carnival squash
1 Tbsp vegan butter
1 Tbsp brown sugar
salt and pepper
3 C vegetable broth
1.5 C Israeli couscous
1/4 C pine nuts
1/4 C dried cranberries
Few handfuls fresh spinach

Preheat oven to 400°F.

Cut the squash in half using a strong knife, and scoop out the seeds and stringy center.
Add about 1/4 inch of water to the bottom of a baking dish, and place the squash halves in the pan, cut side up. Coat the insides of the squash with the vegan butter, and sprinkle 1/2 Tbsp of brown sugar and a sprinkle of salt and pepper over each half.
Bake for 1 hour, or until the tops of the squash are lightly browned. 

When the squash is about halfway done, you can get started on the filling. Combine the vegetable broth of the couscous in a pot and bring to a boil. Turn down the heat and let simmer 15-20 minutes until the liquid is absorbed.

Lightly toast the pine nuts in a pan until golden brown. Careful not to burn.
Mix the pine nuts, cranberries and spinach into the couscous. Let sit until the spinach wilts.
Scoop some of the couscous filling into each half of your squash, then serve.

My husband really dislikes squash, so I was the only one eating these - but I'm not complaining! I will definetly be making this again. I had never tried these little carnival squash before but they were really good. I think next time I will add in some chickpeas like Kristy had in her recipe!

What is your favorite type of squash right now? What other types of filling would you add to your roasted squash?

Thanks for stopping by!

Carrot Soup with Garlic Croutons

As a part of Vegan MoFo I decided to dedicate my Thursday posts to recreating my family's favorite recipes - vegan style. My hope is that no one would be able to taste the difference!

 

I'm so excited to share today's family favorite recipe! This carrot soup cooking on the stove means that fall has arrived. The recipe was from my Mom's father, who is the resident gourmet in the family. It's delicious and creamy, and very easy to make!

I decided to veganize our carrot soup (not too hard actually - just subbing out cream with some almond milk) and it tastes just right! I added some quick homeade croutons on top, since I always love some bread with my soup.

Carrot Soup 
serves 6-8

5 C carrots, chopped
1 C potatoes, chopped
3/4 C onion, chopped
1/2 stick vegan butter
4 C vegetable broth
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
2 C almond milk

Chop and prep your carrots, potatoes and onions. Melt the vegan butter in a deep pot and saute the vegetables for 10 minutes over medium heat.

Add in the vegetable broth, bay leaf and salt and pepper. Cover and lower heat. Gently simmer for 45 minutes.

Puree the soup in a blender in batches as needed, and return to the pot.
Stir in 2 C almond milk and heat through. Remove bay leaf before serving.

Garlic Croutons
6-8 slices of sourdough bread
2 Tbsp vegan butter
garlic powder, salt and pepper to taste

Slice the sourdough bread into cubes.

Heat the vegan butter in a skillet over medium heat. Add in the bread slices and top with some garlic powder, salt, and pepper. Lightly toast until slightly browned on all sides. Remove from heat and add to your soup.

I just love the bright orange color! Even though I made a huge batch and froze some, I know I'll be making this soup again throughout the winter. What is your favorite soup to make this time of year?

 

Thanks for stopping by!

Soft Pretzel Bites

As a part of Vegan MoFo I decided to dedicate my Wednesday posts to Ladies' Night! You'll find ideas to host a fun movie party complete with drinks and snacks for the perfect girls night in.

I almost picked another musical movie this week, but I figured I'd better spread them out so I don't seem too crazy. (Too late?) So this week I want to talk about 90's teen movies. 10 Things I Hate About You, Empire Records, She's All That, and my personal favorite - Clueless. These movies are the epitome of agnst-filled cheesiness, but they are still so fun to watch which makes them perfect for girls night. 

Does anyone else automatically start singing this song in your head whenever anyone mentions the mall?

Everyone who is anyone in 90's teen movies hangs out at the mall, and there is no better mall food than soft pretzels! If you've been missing your mall soft pretzels or are planning a 90's teen movie marathon, then this snack is for you. 

 

I followed this recipe for soft pretzels from Peas and Thank You. At first I did attempt to roll the dough into a pretzel shape, but realized after doing one that my dough was maybe a little too dry (or I just did not have pretzel shaping skills). Instead I broke off chunks off the dough and formed little pretzel bites. I followed the same steps of boiling them for 30 seconds, and then baked them.

They came out great! The soft pretzel taste is spot on, and paired with some of our favorite spicy german mustard, these were a great snack or party appetizer.

Have you tried making pretzels or other fancy folded or braided bread? They always look so pretty in photos, but mine always look kind of sad. I may just need more practice!

Thanks for stopping by!

Sloppy Joe Lentil Sliders

 
If you would have asked me a year ago If I would ever get really excited over a recipe with lentils, I probably would have said "no way!" or even more likely "wait, what's a lentil again?"

Well, the times have changed and here I am with some delicious lentils in the form of sloppy joe sliders!


Sloppy Joe Lentil Sliders
makes 12-15 sliders, or 6 normal sized buns
adapted from namely marly

3 cups dried red lentils, cooked
1 T oil
1 carrot, chopped
1 small onion, chopped
1 small bell pepper, chopped
2 cloves garlic, minced
1 15 oz can diced tomatoes
1/2 C tomato paste
2 T chili powder
1 tsp oregano
1 tsp basil
1/2 C corn meal
Buns and toppings of your choice

Cook your lentils according to package directions, and set aside.

Saute the oil, carrot, onion, bell pepper, and garlic over medium heat until everything is tender.
Still simmering over medium heat, add the cooked lentils, diced tomatoes, tomato paste, and spices and stir well. Mix in the corn meal and let simmer on low heat for 10 minutes.
Spoon your sloppy lentil mixture onto slider buns of your choice and top with ketchup, mustard, pickles or whatever you like.

This was an easy and tasty meal that I think even kids would enjoy. Lentils: not just for soup! I'm totally on board now. What is your favorite way to eat lentils?

Thanks for stopping by!

Squash, Pepper and Black Bean Nachos

 

Here's a quick and easy snack or dinner. I have a weakness for tortilla chips, so I love any excuse to eat them as a meal! These blue corn tortilla chips are my new favorite.

Squash, Pepper and Black Bean Nachos
serves 2 as a meal
 
 2 T olive oil
1 clove garlic, minced
1/2 red bell pepper, sliced
1/2 summer squash, sliced
1 can black beans, drained and rinsed
1 tomato, diced (I used a yellow tomato!)

Serve with:
tortilla chips
sliced avocado
vegan sour cream
salsa
cilantro

Heat the olive oil in a large skillet and cook the garlic until slightly browned. Add in the bell pepper and squash and cook until tender. Add in the black beans and heat through.
Put tortilla chips on a plate and top with the bean mixture, then add on the diced tomato, avocado, salsa, vegan sour cream or your own favorite toppings. Enjoy!

This would also be great on top of some lettuce for a taco salad, or what about over some rice or quinoa? I may have to make this again soon!

Thanks for stopping by!

Banana Avocado Dip

I found these plantain chips at my local grocery store, and I had to try them out! They are really good and I bet would be even better if you made them yourself. But sometimes I'm lazy. I did make a dip for them though!

Banana Avocado Dip
makes about 1/2 cup, adapted from martha stewart

1 ripe banana
1 small ripe avocado
2 tsp lemon juice
dash of salt and pepper
dash of garlic powder 


 

Peel and pit the avocado, then mash it up in a bowl. Add in the banana and mash them all together. Add in lemon juice and the spices, and combine. Serve with plantain chips, tortilla chips, fruit and veggie slices, or anything else you'd like!

This was really good! I think this dip would also be good with different spices in it. What about a little cinnamon and sugar instead of the garlic? Hmm... guess I'll need to try it out!

Thanks for stopping by!

Zucchini and Pepper Flatbread

 I am digging all the summer vegetables that I'm getting in my mile high organics produce deliveries.

This flatbread would be a great appetizer to serve at a party, but you could just eat the whole thing for dinner, like I did!

 Zucchini and Pepper Flatbread

2 pitas, halved horizontally to form 4 rounds, or a similar pre-made pizza crust or flat bread.
2 cloves garlic, minced
1/2 small onion, diced
1 red bell pepper, sliced
1/2 zucchini, sliced then halved
2 handfuls fresh spinach leaves
1/8 C pine nuts
olive oil
oregano
garlic powder
black pepper to taste


Preheat oven to 400.

Lay out your pitas or flatbread on a cookie sheet. Brush each with a little olive oil, and sprinkle some garlic powder and oregano on the top.

In a skillet over medium-high heat saute the garlic and onion for 2-3 minutes. Add in the bell pepper and saute another 2-3 minutes. Next add in the zucchini and cook until slightly softened. Add the pine nuts and the spinach, and heat until spinach is wilted.
Divide this mixture on top of the flat breads.

Top each with another sprinkle of oregano, garlic powder, and black pepper.

Cook for 8-10 minutes or until the edges of the bread are golden.
Slice into small squares to serve.

I made another batch of these with mushrooms in place of the zucchini. I am trying to work my way up to eating mushrooms, but I usually just give them to my husband instead because he loves them. I didn't try the " fungus version", but he gave it his stamp of approval. 

Any recommendations for mushroom recipes where you can't really tell there are mushrooms in it? :)

Thanks for stopping by!