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
I was trying to figure out if I’ve ever done a breakfast recipe for one of my Meatless Monday posts and I don’t think I have! So ta-da first breakfast recipe is my super easy and delicious gluten-free / vegan pancakes!! They are sooo good, you guys have to try them. They are very simple and easy to make (pancakes from scratch made easy!) because there’s only a few ingredients. Add whatever toppings you have on hand and viola, you’ve got yourself a tasty breakfast feast.
Servings: 3 small pancakes
- 1/2 cup brown rice flour*
- 1/2 cup unsweetened applesauce
- 1/3 cup water
- 2 tbsp EVOO
- a pinch or two of sea salt
*I highly recommend the Bob’s Red Mill brand, I’ve found other brands to be gritty
**optional toppings: I love blueberries or blackberries on mine and of course maple syrup!
- Drizzle a bit of olive oil into your pan and preheat on medium
- Add all your ingredient into a bowl except the water
- Mix the ingredients together and slowly add the water (you may not need to add all the water)
- Stop when it gets to pancake batter consistency
- You’ll know the pan is hot enough when you see little bubbles forming in the olive oil
- Scoop out 1/3 of the batter and add to the pan (you should hear a sizzle sound as the batter hits the pan)
- Once you’ve used up all your batter, give it a good 5 minutes to cook (may take a little longer) you can check the bottom of the pancakes with a spatula to see if they’ve browned
- Flip over once the bottom side has browned and cook for an additional 2 – 3 minutes
- Add some fresh berries or fruit and drizzle with maple syrup and you’re ready to eat!
*Note: Don’t worry if your batter looks a little lumpy from the applesauce, I’ve found some brands are smoother than others
One of my easy dinner ideas that I love to make during the Winter is a warm roasted veggie salad. It comes together pretty easily because you can just toss the veggies into the oven while the quinoa is cooking and before you know it, everything has come together in a delicious meal! I’ve also included the recipe for the salad dressing that I used, which is a homemade sweet ginger dressing. The dressing is pretty straight forward as well and completes today’s meatless Monday recipe. Take a peek:
For the salad:
whatever veggies you love; I used:
- brussel sprouts
- red and orange peppers
For the dressing:
- 1 inch knob of fresh ginger
- 1/4 cup maple syrup
- 3/4 cup EVOO
- 1/3 cup sweet rice vinegar
- salt and pepper to taste
- *If you’d like some extra kick add more ginger
- preheat oven to 425′
- cook quinoa according to instructions on package
- chop up your veggies and spread on a baking sheet
- roast for about 20 – 25 minutes
- while the quinoa and veggies are cooking, mix together your salad dressing
- *make sure you peel the ginger and chop it up fine; or you can use a juicer and juice the ginger for a smoother dressing
- once everything has finished cooking, mix all ingredients together and you’re ready to chow down!
Today I’m sharing a Meatless Monday recipe that is perfect for parties. Loaded nacho french fries!! If you’re having people over tomorrow night to watch the ball drop or whatever it is you do on New Year’s Eve, this recipe is a sure crowd-pleaser. Just throw the margaritas in the blender and you’re good to go.
- potato of your choice, russet and sweet potatoes both work well but know that sweet potatoes take longer to cook
- olive oil
- sea salt
topping ideas (I starred the ones that I used):
- black beans*
- pinto beans
- red pepper*
- green pepper*
- lemon or lime wedges*
- sunflower seeds*
- sour cream* (I used Tofutti brand)
- hot sauce
don’t worry I didn’t forget the avocado!
- 3 ripe avocados
- 1 large ripe tomato
- 1/2 red onion
- 1 jalapeño
- cilantro, sea salt, and pepper to taste
- Preheat the oven to 425′
- Chop potatoes into french fry size pieces, you can make them as thick or thin as you’d like, just try to keep them of similar size
- Toss in a bowl with olive oil and a little sea salt, place on a baking sheet
- For russet potatoes – cook for 30 mins, for sweet potatoes – cook for 45 mins *remember to toss them half way through and thicker french fries may take a little longer
- While your fries are cooking chop up your ingredients for the guacamole
- Mix guacamole ingredients in a bowl, you can mash them up or leave it chunky, either way it will taste delicious!
- Once your fries are out of the oven, load on your toppings and serve immediately.
It’s been too long since I’ve done a Meatless Monday recipe! I’m very excited about my Butternut Squash Bisque because not only is it delicious and warm for these cool autumn days but it’s also only 4 ingredients!! Aren’t minimum ingredient recipes the best?! No long grocery lists, no hoping you remembered to pick up all the ingredient. Just four simple ingredients and you are on your way to a creamy Fall soup.
Serves 3 – 4
- 1 butternut squash (about 2 pounds)
- 1 1/2 cup broth of your choice
- 3 tbsp olive oil
- 1 tsp sea salt
- Preheat oven to 375′
- While you’re waiting for the oven to preheat, cut your butternut squash in half the long way
- Place the squash halves face up and coat with 1 tbsp of olive oil
- Roast for about 1 hour 15 minutes or until squash is soft
- Let squash cool for about 20 minutes
- Once squash is cool enough, peel the skin off (it should come off very easily)
- Place all ingredients in a blender or food processor and you’re ready to eat!
I’ve been chowing down on my new meatless Monday recipe for the past few dinners! Not only is this recipe chock full of veggies, but it’s gluten-free and oil-free as well. Double yay! As we near the end of Winter, I’ve been craving lots of fresh fruits and vegetables. This meatless Monday recipe hits the mark, using fresh zucchini, broccoli, cauliflower and more. Oh and it only takes about 30 minutes to make! Check out the recipe below:
- 2 small zucchinis (I left the skin on)
- 1 small head of broccoli
- 1 small head of cauliflower
- 4 organic celery stalks
- 1 sweet onion
- 5 – 6 large roasted garlic cloves
- 1/2 tsp sea salt
- handful of cilantro
- 1 3/4 cup water
- Preheat the oven to 400′.
- Set up a double boiler to steam broccoli and cauliflower.
- Cut zucchini, celery, broccoli and cauliflower into medium chunks.
- Place broccoli and cauliflower into double boiler and let steam for 20 mins.
- Put zucchini and celery on baking sheet with parchment paper.
- Cut sweet onion into fourths (leave skin on) place on same baking sheet, open side down.
- Cut garlic top off and place upside down on baking sheet. Roast for 25 mins. No need to add oil.
- When everything is done cooking, carefully peel onion and garlic skins off. You can use a fork to easier maneuver garlic cloves out.
- Toss everything into a food processor with salt, water, and cilantro to blend.
I’m so excited to be sharing the first meatless Monday recipe of the year! I had been craving something warm and soul satisfying and this recipe hit the spot. My chickpea noodle soup is plant-based and gluten-free, oh and did I mention delicious?! Since it’s a soup I guess it constitutes as a one-pot meal, making it super easy to come together if you’re looking for easy dinner ideas. Here we go:
- 8 cups water
- 1/2 bunch kale
- 2 celery stalks
- 1/2 sweet onion
- 2 garlic cloves
- 1/2 bag of Tinkyada brown rice shells
- 1 bunch asparagus
- 1 bag of baby spinach
- 6 celery stalks
- 1 sweet onion
- 1 can chickpeas (rinsed and drained)
- 2 garlic cloves
- 2 tsp olive oil
- 6 cups veggie broth
- 1 tsp coriander
- 1/2 tsp oregano
- 1/4 thyme
- 1/2 tsp sea salt
*feel free to substitute pre-made broth and other veggies to fit your tastes
- Veggie Broth: Combine all ingredients into a pot and boil for 25 minutes. Strain out veggies and set broth liquid aside.
- Chop up your sweet onion and celery, mince the garlic, and combine on medium heat with olive oil in a stock pot. Cook until onion becomes transculent.
- Add chickpeas along with seasoning and salt, cook for additional 1 – 2 minutes.
- Add veggie broth and bring to a simmer for 10 minutes.
- Toss in pasta and bring to a boil. Follow cooking time on package. About 14 minutes.
- At the 10 minute mark add chopped asparagus and baby spinach. Allow to cook the remaining 4 minutes.
Serve and enjoy!