Vegan Naan Pizzas

I really thought I was one of the very few lucky ones.

But alas, I am just like mostly everyone else.

I have a toddler who is picky AF.

For a while there, she would really eat and/or try just about anything! For months, this child really only wanted meat. She couldn’t get enough. No discrimination. Now, meat is the enemy, which, like, I personally understand, but it’s annoying after I spend my time preparing it in fun and exciting ways for her!!! Even chicken strips & things when we go out aren’t good enough for her. What kid doesn’t like chicken strips?! Oh my favorite – she hates mac & cheese. Won’t touch it. Will only eat pasta in spaghetti form. I’m running out of ideas that aren’t Dino Nuggets (the only safe meat, right now). I say all this because naan bread is v safe right now. I had these out to assemble into pizzas and next thing I know, she has a piece of naan hanging out of her pie hole.

At least we can now confirm my love of carbs is genetic.

Time: 40 minutes (prep + cooking) | Serves: 6-7 pizzas

Ingredients:

  • Mini naan bread
  • 1 red onion, sliced thin
  • 1 package of crimini mushrooms, chopped
  • 1 cup of butternut squash, cubed
  • 1 tbsp. of balsamic vinegar
  • 1/2 cup of pasta or pizza sauce
  • Vegan mozz, for baking
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange butternut squash on a lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast for 20-25 minutes
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add onion + S+P, cook 5-6 minutes
  • Add mushrooms + S+P, cook another 5-6 minutes
  • Add balsamic vinegar, cook another minute, remove from heat
  • To assemble, arrange naan on a baking sheet + top with sauce + veggies + cheese
  • Bake for 10 minutes
  • Serve hot
  • They’re practically appetizer sized to eat about 12 for dinner

Idea from here!

Butternut Squash + Sage Pesto Pizza

I hate stuff.

Like I can’t deal with knowing that my house is full of…stuff.

I’m definitely not a minimalist, but that’s where we’re headed.

Maybe it’s the moving all the time, idk, but I can get rid of literally anything. Like I’m going to be the mom that doesn’t keep Lou’s artwork because I just can’t handle the clutter. Recently, I’ve decided to turn this passion project of mine into a side hustle. I call it: selling my crap on Facebook. & it’s highly therapeutic. I’ve just been rummaging in drawers & cabinets & pulling out things we haven’t used in a year or more & seeing what I can get. If it doesn’t sell in like a day, I’ll toss it because my other passion project is impatience.

Next, I’ll be selling all of Garrett’s gym equipment. Stay tuned.

Time: 45 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 pizza dough
  • 1-2 bunches of sage
  • 1/2 cup of arugula
  • 1/3 cup of cashews
  • 1/3 cup of olive oil
  • 1/4 cup of nutritional yeast
  • Juice of 1 lemon
  • 2 cups of butternut squash, cubed + cooked (save yourself some time + get some you can microwave)
  • 1/2 cup of cherry tomatoes, halved
  • Vegan mozz
  • Pickled or raw red onions, for serving
  • S+P, to taste

How to:

  • Preheat oven to whatever temp your dough cooks at
  • In a food processor, pulse cashews
  • Add sage + arugula + nutritional yeast + lemon juice + S+P, process on high
  • While processing, add in olive oil
  • Roll out pizza dough into shape you want
  • Spread with pesto + top with butternut squash + cherry tomatoes + vegan mozz
  • Bake as long as your dough tells you
  • Serve hot with red onions on top
  • Be a garbage monkey + eat this entire thing standing over the sink with a hunchback

Butternut Squash Chili

I really need a hobby.

Because my phone storage cannot handle me being Lou’s personal photographer/videographer.

Literally all I do is take 235 photos & videos of her doing the exact same mundane thing each day.

And I love every minute of it. And I hope my friends do, too, because I send them to everyone. People are probably like, “Oh, great, another photo of Rachel’s baby laying in her pack n play sucking on her pacifier, excellent.” I’m sorry, I really cannot help I birthed the world’s cutest baby. It’s a blessing & a curse! I can’t keep this cuteness to myself. She must be shared with the world! She’s been here for 6 weeks & I swear I have no fewer than 1,000 photos. I went to the doctor today & it took everything in me not to just shove my phone in everyone’s faces and say, “SEE, see what I made!”

Now how do I get her face on a jar of some pureed peas?

Time: 1.5 hours (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 butternut squash, chopped into cubes
  • 1 red onion, diced
  • 2 bell peppers, chopped
  • 1 jalapeno, diced
  • 1 tbsp. of garlic, minced
  • 1-2 chipotle peppers in adobo (depending on your preference), chopped
  • 1 tbsp. of chili powder
  • 2 tsp. of cumin
  • 1 tsp. of paprika
  • 1/4 tsp. of cinnamon
  • 1 bay leaf
  • 2 cans of black beans, rinsed + drained
  • 1 can of diced tomatoes
  • 2-3 cups of vegetable broth
  • 2 tbsp. of olive oil
  • S+P, to taste
  • Avocados, for serving
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Heat oil in a stock pot over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add jalapeno + bell peppers + butternut squash + S+P, cook another 6-7 minutes
  • Add garlic, cook another minute
  • Add chili powder + cumin + paprika + cinnamon, cook another minute
  • Add chipotle peppers, cook another minute
  • Add bay leaf + black beans + tomatoes + broth
  • Bring to a boil, reduce heat, cover + simmer for an hour, stirring occasionally
  • Serve hot with cilantro + avocado + tortilla strips
  • Curl up in the warmest blankie + stare at your twinkling Christmas tree + stuff yourself until you explode

Adapted from here!