Tag: recipe

Vegan Naan Pizzas

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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!

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Pesto Stuffed Shells

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Let’s talk about stomach viruses.

Not in gory detail, you weirdos.

Just in general terms I think all fellow humans can agree on.

They absolutely blow chunks. No pun intended. Somehow, someway, a plague fell upon our house recently. I feel both blessed and annoyed it chose me to kiss first. Once it hit, it hit hard and your girl was down for the count. Couldn’t move, couldn’t eat, but the best – I couldn’t keep my eyes open OR sleep. Have y’all experienced this before? It was righteous. All night I tossed and turned, unable to get comfortable. Then, G started tossing his cookies. We were both down! Who would care for our seemingly well child?! Luckily, I rallied just in time for her to start spewing. Oh, what great fun it is to crouch down on all fours scrubbing carpets when your body is weak from upchucking.

I say we have a handful more kids so we can all get sick together again sometime.

Time: 1 hour (prep + cooking) | Serves: 4-5

Ingredients:

  • 1 package of jumbo pasta shells
  • Pesto recipe from here
  • Tofu ricotta from here
  • 1 jar of marinara
  • Basil, for serving

How to:

  • Preheat oven to 350
  • Cook pasta shells to just al dente, drain
  • Combine the tofu ricotta + the pesto in a bowl
  • Pour some marinara into the bottom of a baking dish
  • Once shells are cool, stuff them with the pesto ricotta
  • Cover with more marinara
  • Cover with foil, cake for 30 minutes
  • Remove foil, bake another 5 minutes
  • Top your plate with no fewer than 12 + have at it

Soyrizo + Chickpea Rice Bake

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Ahh, a new year.

Time to set some goals I will never meet!

And convince myself that THIS is the year I become thoughtful!

Let’s face it, it’s not going to happen, I am who I am. I am, however, a fairly new member of the Peloton cult and plan on doing as many classes as possible this year! No, I don’t have a bike, you all already know I am far too cheap to spend that much money on a BIKE! But the app is wonderful. I was working out with G in our garage gym, but it is soooo very chilly in the winter and it plummeted my motivation. If I’m waking up at 5:30 to work out before Lou gets up, can I at least be warm doing it? Peloton classes to the rescue! The forced motivation from the coaches is a little much sometimes, but I’ve officially drank the juice & there is no going back.

Be my peloton friend! @Topangasmom – obviously.

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 package of yellow rice (this is the kind I used)
  • 1 yellow onion, diced
  • 1 tbsp. of garlic, minced
  • 1 package of soyrizo
  • 1 can of chickpeas, rinsed + drained
  • 1 15oz can of diced tomatoes
  • 1/2 cup of raisins
  • 4-5 cups of veggie stock
  • 2 tbsp. of olive oil
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1/2 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400
  • Heat olive oil in a cast iron skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add soyrizo, cook until browned, 5-6 minutes
  • Add chickpeas + tomatoes + raisins + cumin + chili powder + paprika + S+P, cook for a few minutes until tomatoes are gently simmering
  • Add rice, cook another 3-4 minutes, toasting the rice
  • Add stock, enough to cover, + bring to a boil
  • Put pan into oven for 30 minutes
  • Once rice is cooked, serve hot with cilantro

Adapted from here!