For today’s Meatless Monday Recipe, I’m not only sharing how I put together my Gluten-free Hawaiian Pizza but I’m also sharing my super easy pizza sauce recipe! This pizza sauce recipe only has 4 ingredients and ingredients that are so easy to find, you might already have them in your fridge. This pizza is perfect for September as it doesn’t take much thought to put together and if you don’t have pineapple on hand, you can add whatever leftovers you want.
Toppings + Crust:
- 1 can 9.9 oz green jackfruit in brine or water (I get mine from Trader Joe’s)
- BBQ sauce of choice – (I used Newman’s Own Original – it’s gluten-free)
- freshly cut pineapple
- red onion sliced
- cheese of choice, shredded
- pre-made gluten-free pizza dough (I picked some up at a local bakery)
- 5 san marzano tomatoes – I used organic peeled san marzano tomatoes from a can
- 1/4 red onion chopped
- 2 – 3 fresh basil leaves
- 1/4 tsp sea salt
- Preheat your oven and follow the instructions for cooking your pizza dough. My dough pre-cooked at 425′ for 15 minutes and then 450′ for another 20 minutes.
- In a food processor, toss all the ingredients for the pizza sauce and blend until smooth.
- If you’ve never cooked jackfruit before, you can find instructions in my Pulled Jackfruit BBQ Pizza post. (You can also find a gluten-free pizza crust from scratch recipe there too!) For this recipe, I lightly brushed the edges of the jackfruit with the BBQ sauce and cooked at 400′ for about 30 minutes until tender.
- Once your crust is pre-cooked, add the sauce, cheese, toppings and some more cheese (because why not?!) and place back in the oven to let everything get crispy.
- When your pizza is done, top with fresh cilantro and you’re ready to enjoy!
photos via Chad Montano
I’m excited to share with you another one of my Meatless Monday Recipes! These Roasted Chickpea Tacos are loaded with crunch, from the crunchy roasted chickpeas to the fresh veggies. Pile these tacos high with all your favorite toppings for an easy hot weather lunch or dinner recipe. Grab the recipe below:
- 1 can chickpeas – drained and rinsed
- 1 tbsp EVOO
- 1/2 tbsp taco seasoning
- sea salt
- taco shells
fresh toppings of your choice, I used:
- red peppers
- cherry tomatoes
- red onion
- your favorite salsa
- Preheat oven to 425′
- Drain and rinse your chickpeas and roll dry with towels.
- Mix chickpeas, taco seasoning, olive oil and a sprinkle of sea salt in a bowl.
- Spread chickpeas out on a lined baking sheet and roast for 35 – 40 minutes, rolling over every 10 – 15 minutes. *Note: Roasted chickpeas are best fresh out of the oven but can be stored in paper towel lined containers to help maintain their crispiness.
- Layer your favorite ingredients into the taco shells and top with freshly roasted chickpeas. Now it’s time to eat!
photos by Chad Montano and Sara Adel
August is typically known for being hot and humid, so I thought I’d share my Peach Nice Cream recipe with you! Which is the perfect thing to cool you off. It’s creamy and soft and is really easy to make being that it only has two ingredients!! Find the ingredients and recipe below:
- 3 – 4 peaches (about 3/4 of a pound after the pits are removed)
- 2 bananas
- Peel and pit your peaches and place in the freezer overnight
- Peel your bananas and take your frozen peaches out of the freezer
- Place everything into the food processor
- Blend till you have a creamy consistency
- That’s it! Time to eat!!
Note: If you have leftovers and put them in the freezer, the next time you take your nice cream out, try to allow about 30 minutes to let it soften before serving.
I think this is one of my best and easiest Summer recipes yet! For this meatless Monday recipe, there is no cooking required. Let me repeat that! No. Cooking. Required. I don’t care how much you blast the air conditioning, no one wants to spend their Summer in a hot kitchen. That’s what makes my Stuffed Avocado recipe so great! Also it requires very little time. Check out the recipe below:
- cheese of your choice (I used feta)
- sea salt and pepper to taste
*For this recipe there really are no measurements, simply make as little or as much as you’d like! Don’t like an ingredient? Take it out and add something else that you love in its place!
- Cut your avocados in half and de-pit and set aside
- Chop up your cucumber and tomatoes and place in a bowl. Cut open your pomegranate and scoop out the seeds into the bowl.
- Toss in several springs of cilantro, and a few of mint.
- Crumble in your feta cheese and mix together.
- Scoop the mix into the avocados and top with sea salt and pepper. Now it’s time to eat! How easy was that?
pictures via @the_modern_life_mrs
I can’t get enough of today’s Meatless Monday Recipe! This grapefruit pomegranate salad is the perfect blend of citrus and sweet, along side a creamy raspberry salad dressing. I added some walnuts to give it an added crunch. The salad dressing and the salad itself are very easy to mix up and overall makes for the perfect spring salad! Grab the recipe below:
For the salad:
- 3 large handfuls – lettuce of choice
- 1 grapefruit
- 1 pomegranate
- 1 apple
- 1 medium to large avocado
- 1/4 cup walnuts
- small handful of mint leaves
Creamy Raspberry Vinaigrette:
- 1 1/2 cup of fresh raspberries (can substitute other berries)
- 1/3 cup EVOO
- 1/3 cup coconut yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 tsp sea salt
- pepper to taste
- Start by chopping up all your salad ingredients and setting aside in a large bowl
- Combine all the raspberry vinaigrette ingredients into a food processor and blend until smooth
- Combine salad and dressing and top off with some fresh pepper (I also sprinkled some hemp seeds over mine!) and you’re ready to eat!
photos via Brooke Lark
Happy Memorial Day! I really feel like this weekend has been the kick off to Summer and I’m really excited about it. In an effort to commemorate everything this holiday stands for, I decided to share a more traditional dessert recipe and what could be more traditional than pie? My gluten-free berry pie recipe is delicious and not as labor intensive as other recipes I’ve come across. So you’ll still have plenty of time to enjoy your long weekend!
4 cups berries of your choice
3/4 cup maple syrup
1/3 gluten-free flour*
1 tbsp lemon juice
1/4 tsp sea salt
1 1/2 cup gluten-free flour*
1 cup coconut oil
6 tbsp ice cold water
4 tsp maple syrup
1/2 tsp sea salt
*I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
Preheat oven to 400′
Combine all the crust ingredients (except the water) in the food processor and pulse. Add the water 1 tbsp at a time and pulse in between. Wrap the dough in plastic wrap and let sit in the fridge for 30 to 45 minutes.
Chop up and wash your berries. Then combine your filling ingredients while the dough chills. Simmer over medium heat for about 10 – 12 minutes then set aside.
Once your dough is ready, lightly flour your surface and roll out the dough. You want it pretty thin, about 1/8″ thick at most. You can use a single 9″ pie pan or two smaller 5″ pie pans.
Flip your pie pans upside down over the dough to use as a guide for crust size while you cut it. Use excess dough and cut into 1/2″ strips.
Place crust inside the pie pans, pour in your filling and then top with lattice-style strips of dough. Brush some coconut oil over the top.
Place in the oven for about 40 minutes but make sure to check it at the half way point.
Let it cool for a few hours before serving and enjoy!
pics 1, 3, & 4 via Brooke Lark
pic 2 via Vanesa Conunaese
I’m very excited Cinco de Mayo is tomorrow!!! Who’s ready to bring out the blender, enjoy the warm Spring weather and get a little tipsy? (Me, that’s who! And maybe you too?) Well if you are and maybe even if you aren’t, here’s my refreshing Strawberry Mint Margarita recipe for ya.
Serving size: 1
- fresh mint leaves
- 4 oz tequila
- 1 oz agave syrup
- 1 oz grand marnier or orange liqueur
- Chop up 3 – 4 strawberries and muddle them into the bottom of the glass with a few mint leaves
- Add your ice, however little or as much as you’d like
- In a shaker (or you could use another glass) mix the tequila, agave syrup and grand marnier
- Pour over ice and muddled strawberry + mint
- Give a healthy stir and serve
I’m excited to share another Meatless Monday recipe à la breakfast version! This morning I’m sharing my gluten-free crêpe recipe. If you’ve ever made pancakes, these are very similar but much skinnier. They work like a breakfast wrap and you can load them up with whatever you’re craving in the moment. Best of all because they are so skinny, they cook incredibly quick! Grab the recipe below:
- 3/4 cup almond or cassava flour
- 3 eggs
- 1 3/4 cup milk of choice (I used hemp)
- 1/4 cup EVOO
- 1 tsp maple syrup
- 1/2 tsp sea salt
- crushed walnuts
- red cabbage
- maple syrup
- mix all batter together in the food processor for at least a solid full minute.
- coat a pan with EVOO and set heat to medium
- once the pan is heated, pour 1/4 cup of batter into the pan, tilting the pan in a circular motion to spread the batter evenly
- cook for about 1 – 2 minutes per side
- add your favorite toppings and you’re ready to eat!
photos via Anna Тухфатуллина
I was shopping the produce aisles at Whole Foods the other night when I spotted fresh figs! Obviously I get excited at any sign that the weather is warming up and purchased said figs immediately. One of my favorite things to do with figs (besides just eat them!) is to put them in cocktails. Especially Spring cocktail recipes because they have such a delicious flavor to them. This cocktail recipe is super simple and yet has a chic and sophisticated quality to it. Check out the recipe below:
I always feel like pizza is one of those great foods you can eat anytime of the year. It works just as good in the Winter as it does in the Summer. No one says no to pizza! I like to use a lot of fresh ingredients for my pizza sauce and for my pizza toppings. I find that the freshness of the produce really comes through in the taste of the pizza. Which is why I’m sharing my favorite recipe for bruschetta pizza, because what’s fresher than bruschetta?
For the sauce:
- 4 – 5 large roma or tomatoes on the vine
- 1/2 a sweet onion or make it a red onion if you want to spice things up a bit more!
- 1/2 cup fresh basil
- 2 medium garlic gloves
- 2 tbsp EVOO
- 1 tbsp tomato paste
- 1/2 tsp sea salt
For the pizza
- pizza dough – I purchased a pre-made pizza dough from a local bakery that’s gluten-free and vegan
- cheese or cheeze of your choice
- additional 2 – 3 tomatoes for topping
- additional 1/4 cup fresh basil for topping
- any additional drool worthy toppings of your choice, like slices of red pepper, olives etc.
- preheat your oven – here you have a choice, choice #1) you can follow the directions provided for your pizza dough OR choice #2) you can crank the oven up to 500′ like a pro and watch carefully to make sure you don’t burn your dinner. I personally like crispy crusts, so I tend to go with the later.
- roll out your dough and stick in the oven sans any sauce or toppings. You need to let the dough cook for a little bit first, usually 8 – 10 minutes. If you are not a thin-crust kind of person, you may need to leave it in a few minutes longer.
- while the crust is cooking, toss the ingredients for the sauce into the food processor. How much you blend the ingredients is really up to you. If you like it chunky that works, but if you like a smooth pizza sauce give it a good 30 seconds to a minute to puree. The sauce will taste amazing either way!
- next slice your remaining tomatoes into slices and finely chop up the remaining basil.
- once the dough has pre-cooked, add your sauce and toppings and place back in the oven for an additional 8 – 10 minutes. If you’ve cranked the oven up to 500′, you may not even need to leave it in that long. The way I layered my pizza was sauce, cheeze, red pepper slices, tomatoes slices and sprinkle with a healthy portion of chopped basil. Once the pizza comes out of the oven, you’re ready to eat!
*Note: remember to check the center of your pizza to make sure the dough is cooked through. If the dough still feels mushy and not crisp, it will need to be put back in the oven