Tag Archives: broccoli

Avocado and Roasted Veggie Pita

I hadn’t made homemade guacamole in a while… Dang, I’d forgotten how good this stuff is! So addicting.

I topped my pita with a super-easy-to-make cashew sauce, that tastes kind of like sour cream. It’s delicious, trust me!

Avocado and Roasted Veggie Pita

Ingredients
pita bread
1 can chickpeas
chopped veggies, like cauliflower, broccoli, carrots
1-2 tsp chili powder
1/4 cup breadcrumbs (optional)
1 avocado
1 garlic clove
1 lemon
handful of cilantro
1/4 cup cashews
1/2 – 1 tsp apple cider vinegar
1/2 – 1 tsp lemon juice
olive oil

Directions

1. Preheat oven to 400. While the oven is heating, chop the veggies and spread them out on half of a baking sheet. Spread the chickpeas on the other half of the baking sheet. Drizzle olive oil and sprinkle chili powder over the veggies and chickpeas. Optionally, sprinkle breadcrumbs over chickpeas (this makes the roasted chickpeas crispier). Use your hands to stir them around and get everything nice and coated in olive oil, chili powder, and breadcrumbs (for the chickpeas).

Roasted Veggies and Chickpeas

2. Bake the veggies and chickpeas for about 10-15 mins, or until they begin to brown.

3. While the veggies are roasting, make the guacamole. Mix 1 avocado, 1 clove garlic, some cilantro leaves, and juice of 1/2 – 1 lemon. You can either mash these together by hand (with a fork), or use a food processor. I used the food processor because I wanted it smoother/creamier.

Guacamole

4. Make the cashew “sour cream” sauce. In the food processor, mix cashews, apple cider vinegar, and 1/2 – 1 tsp lemon juice. With the food processor running, very slowly add small amounts of water until you reach a creamy, but not TOO watery consistency.

Cashew Sauce

5. Toast the pitas, if desired (either in oven for a few mins with the veggies, or in toaster or toaster oven.)

6. When the veggies are done, assemble the pita. Layer pita, guacamole, veggies, chickpeas, cashew sauce.

pita

pita with guac

pita, guac, roasted veggies

avocado and roasted veggie pita

Meatless Monday #85: Pesto Pizza

Ingredients
Pizza Crust
Pesto Sauce (homemade or from a jar)
Pizza Toppings, I used:
Broccoli
Squash
Spinach
Daiya Mozzarella (vegan)

Directions

1. Preheat oven to 350.

2. (Optional) Steam the vegetables until they are slightly soft. Or you can just let them roast in the oven, without steaming them, if you want them crunchier.

3. Top the pizza crust with pesto, and toppings.

4. Bake at 350 until cheese is melted and crust is heated through, about 15-20 mins (or follow the directions on the crust packaging).

Meatless Monday #67: Avocado Pesto (Oil Free)

I wanted to make a healthier, oil-free pesto so I simply took my usual pesto recipe and substituted 1/2 avocado for the oil. The result was a creamy pesto sauce with the avocado giving it a nice variation on the flavor.

I served it over pasta with broccoil and lima beans. It was a very green dinner!

Ingredients
1/2 avocado
A lot of fresh basil leaves (1-2 cups)
1/4 cup walnut or pine nuts
1-2 garlic cloves
1/4 cup vegan parmesan (like this) or nutritional yeast
2 tbs (or more if need) non-dairy milk (I used almond milk)

Directions

1. Combine all ingredients in a food processor.

Meatless Monday #64: Gnocchi With Summer Vegetables

Ingredients
1 package gnocchi (Vegans, some gnocchi may have egg, so check ingredients. I used Gia Russa Whole Wheat Gnocchi.)
1 can diced tomatoes
1 small (8oz) can tomato sauce
squash and/or zucchini
broccoli
spinach
onion (I used green onion)
3-4 garlic cloves
fresh basil leaves (optional)
1-2 tbs olive oil or vegetable broth

Directions

1. In one pot, boil some water for the gnocchi. In another pot, sautee the chopped onion and pressed garlic in olive oil or vegetable broth for a few minutes.

2. Add the rest of the chopped veggies and the cans of diced tomatoes and tomato sauce. Cook until veggies are at desired firmness.

3. While the veggies are cooking, add the gnocchi to the boiling water. Gnocchi cooks quickly (around 5 min) – follow the directions on the gnocchi package.

4. Add cooked gnocchi to the veggies and sauce.

Meatless Monday #58: Broccoli, Spinach, and Veggie Sausage Pizza

Ingredients
Pizza crust
Broccoli
Spinach
Your favorite veggie sausage – I used Gimmie Lean
Optional: Marinara sauce and/or Vegan cheese – I left my “dry”

Directions

1. Preheat the oven to 350. While the oven is heating, crumble and cook the sausage and broccoli in a pan (may want to use a little olive oil). When the broccoli is nearly at desired tenderness, add the spinach to wilt it.

2. Top the pizza crust with veggies & sausage (and sauce and cheese, if desired) and bake according to pizza crust directions.

Meatless Monday #46: Veggie Pot Pie

Pot pie – what a great fall meal. I gave this one a “cheesy” flavor by adding nutritional yeast to the filling.

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Ingredients:

2 frozen pie crusts
Optional: Vegetable broth for cooking the veggies (can also use water)
Lots of veggies, I used:

Potato
Broccoli
Carrots
Cabbage
Zucchini
Celery

For the filling:
1/2 cup flour
1/2 cup nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1 cup non-dairy milk (I used almond)
1 cup water
3 tbs olive oil

Directions:

1. Preheat the oven to 400. Set out the pie crusts to thaw.

2. Chop all the veggies and sautee or steam them with some vegetable broth or water until they are soft, but they don’t need to be completely done.

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3. While the veggies are cooking, make the filling by combining all of the filling ingredients in a pot. Heat and stir until filling thickens.

Note: When I tasted the filling right out of the pot, it tasted a bit too much like nutritional yeast. BUT after baking the pie, the taste of the filling had changed and it turned out delicious. (I went back for seconds!)

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3. Pour the filling into the pan with the veggies and mix them well (don’t try to do the mixing in the pie crust – I tried this and it was a huge mess).

4. Fill a pie crust with the veggie-sauce-mixture. Use the second pie crust to top your pot pie. Press the edges of the two pie crusts together.

5. Bake the pot pie at 400 for 35-45 minutes, until crust is browned.

Mine got really messy! I recommend putting a pan or foil under your pie!

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Join the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Meatless Monday #43: BBQ Pizza

I love making pizzas because there’s so many possibilities! One variation I enjoy is using BBQ sauce instead of marinara sauce. Here are 2 variations I’ve made:

food 007

Toppings: BBQ sauce, Veggie Shreds mozzarella cheese, broccoli, cauliflower, zucchini, squash,  dried basil & oregano

I sauteed the veggies in vegetable broth to get them a little bit soft before topping the pizza and baking it.

IMAG0195

Toppings: BBQ Sauce, orange bell pepper, purple onion, pineapple, cilantro

This one’s cheeseless, but the BBQ sauce gives it plenty of flavor! I also really wanted to add some tofu cubes marinated in BBQ sauce to this one, but when I took out the tofu, it was expired – maybe next time.

I sauteed the bell pepper, onion, and pineapple in vegetable broth before topping the pizza and baking it.

____________________
Join the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Representing DC With Barackoli Obama

Fellow foodie blogger The Local Cook is hosting a Cookin’ Across America cooking contest. Recipe submissions should, in some way, represent your state. To represent DC, I’ve submitted this partisan piece.

*Please go to the contest site and vote for my recipe by leaving a comment!*

Barackoli Obama

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Ingredients:
-Broccoli florets
-Cauliflower florets (optional)
-4 oz (1/2 of 8 oz. package) cream cheese
-1/4 cup milk
-1/2 cup sour cream
-1 1/2 cup shredded sharp cheddar cheese
-6 Ritz crackers, crushed
-Grated Parmesan cheese to taste

*Veganize this recipe by using vegan versions of the dairy products.*

Instructions:
1. Steam broccoli and cauliflower.
2. Microwave cream cheese and milk until cream cheese is melted. Stir.
3. Add sour cream to mixture. Stir. Pour mixture over vegetables.
4. Sprinkle with cheddar. Microwave 2 min or until melted.
5. Top with cracker crumbs and Parmesan.

*Don’t forget to vote for my recipe by leaving a comment on the contest site!*

Meatless Monday #10: Broccoli, Rice & Cheese Casserole

We went to our friends’ annual Thanksgiving Potluck on Sunday.  There are a few vegetarians in our pack, so alongside the turkey there was also a tofurkey!

We brought Ed’s mom’s broccoli, rice & cheese casserole and jalapeno bread.  I’m only posting the casserole recipe here because although the bread was fantastic, it was made from a mix (which can be bought here).

The casserole:
Cook 1 cup of rice
Thaw 1 package of frozen broccoli (either florets or chopped, your choice)
Mix rice & broccoli with:
1 can cream of mushroom soup
1 can cream of broccoli soup
1 can cheese soup
Optional: add some chopped bell peppers and/or onion.  We added some green bell pepper.
Top casserole with 1 package of shredded cheddar cheese

Bake at 350 for 20 mins

Pre cheese

Pre cheese

Post cheese

Post cheese

It was one of the two dishes that was completely finished at the end of the dinner (along with the mashed potatoes)!