latin monday

Can you believe it’s yet another Meatless Monday?!  This was the first real ‘weekend‘ after starting my new job so it was even more enjoyable – and even more depressing that it was Monday!  Although knowing there was a delicious dinner in store for tonight helped – except not when I found myself snack-less and hungry this afternoon!  We had a latin-inspired dish tonight that was taken from an idea in Appetite for Reduction, an awesome vegan cookbook.  Changes were made, per usual, and it was delectable.

Latin Lentils

  • 1 cup dried lentils
  • 2 small (or one large from the garden!) cut into 1/4″ cubes
  • 8 kalamata olives
  • chili powder & cumin, to taste
  • 1/2T lime juice
  • 1/4c salsa verde
  • salt, to taste
  • brown rice tortillas (or your favorite tortilla/wrap)

1. Cook lentils either on the stovetop or in a rice cooker.

2. Saute zucchini in a little olive oil (or on a nonstick pan) over medium-high heat.

3. Add the remaining ingredients and cook until heated through.

Serve on tortillas (like tacos) or serve with tortilla wedges for dipping!

You could add anything else you’d like on top as well – such as tomatoes, lettuce, more salsa… pretty much anything you’d put on a taco you can put on here.  So good.  I loved the bites with the olives ;).  Such a delicious dinner after a hectic Monday!

easy vegan pizza toppings

What’s better than an easy to throw together pizza for dinner on my first day of work?  Nothing that I can think of anyways.  I think I’ll put together a post of my favorite things at work so far tomorrow, but I want to keep tonight’s post relatively nice + simple.  And oh hey, it’s Monday so it’s time for another Meatless Monday idea!  Remember my Veggie Fried Rice or my Meatless Monday on the Grill?  Well, it’s just gotten a whole lot simpler!

Without having gluten in my diet, pizza is one thing that I have missed, especially for busy days where all I feel like is ordering up a delivery pizza.  Luckily, I found Sami’s Bakery.  Their Millet & Flax goodies are absolutely delicious and there is a store nearby that carries a lot of their products, such as bread, bagels, wraps and PIZZA CRUST!  They come frozen so I can have them on hand at any time.  Now, it’s not exactly like regular pizza crust, but it’s not extremely thin either, which I think a lot of gluten free crusts end up being.  And I am not a thin-crust kind of girl, I much prefer the hand-tossed variety.  Well, no matter what crust you end up getting you can still make a delicious vegetarian (and even vegan!) pizza on a busy meatless Monday in your home!  (Or even as a late-night pizza snack if that’s what you’re up for.)

BBQ Chick’n Pizza

1. Prepare your crust accordingly.

2. Drain the chickpeas and toss in some bbq sauce.  Also spread some extra bbq sauce on the crust itself.

3. Top the pizza with the chickpeas + bbq sauce and the rest of your toppings.  Why the random toppings on this pizza?  Well our garden is just flourishing!

4. Feel free to top with any cheese or non-dairy cheese, or even just some nutritional yeast.  I ate it as-is and it was extremely delicious!

5. Bake according to your crust directions until done (pretty exact, I know 😉 ).

Other topping options?

  • pizza sauce (Trader Joe’s)
  • peppers
  • onions
  • tomatoes
  • spinach
  • olives
  • mushrooms
  • tofu
  • tempeh
  • fried eggs (no, I am not kidding)

You can really have fun with this meal, especially if you have friends or kids around.  Just have a handful of toppings and sauces available for them to be able to choose their own combination!

No matter what topping you decide to go with, it will be delicious and such a nice option for any meatless weeknight meal!

mission: muffin

Kinley had some Amazon money to spend, and when she decided to get a few cookbooks I was quite happy with her decision!  I especially liked the vegan options because I don’t have to worry about subbing out dairy in anything, although knowing me, I probably will still sub away.

We’re big into muffins.  As evident with the muffin recipes I posted last week and the week before last.  I’m still on a mission to find the best muffin recipe ever, but can never quite settle on what flavor I want!  This week I was feeling a little green… zucchini bread green.  Thus, when the book, eat, drink & be vegan, had a recipe for Zucchini Spelt Muffins, I knew what I was going to be making.  Especially now that farmer’s markets are opening and zucchini will soon be in abundance ;).  I made quite a few tweaks to the original recipe, so the recipe below is not the one you will find in eat, drink & be vegan.

Zucchini Spelt Muffins (adapted from eat, drink & be vegan)

  • 2T flax meal
  • 1/2 cup + 2T unsweetened vanilla almond milk
  • 1/2 cup ripe banana (1 medium)
  • 1 1/2 cup grated zucchini (1 large or 2 small)
  • 1T maple syrup
  • 1t vanilla extract
  • 1/4c unsweetened applesauce
  • 2 cups spelt flour
  • 1/4t sea salt
  • 2t cinnamon
  • 1/2 t nutmeg
  • 2 1/2t baking powder
  • 1/2t baking soda

1. Combine flax and almond milk, set aside.  Mix together the mashed banana and grated zucchini in a large bowl.  Add in the mixture of flax and almond milk as well as the maple syrup, vanilla and unsweetened applesauce.

2. In a smaller bowl, whisk together the spelt flour, sea salt, cinnamon, nutmeg, baking powder and baking soda.

3. Add the dry ingredients into the wet mixture and combine until fully incorporated.

4. Spoon into 12 baking cups.  Bake in a preheated 375* oven for 22-25 minutes.  My muffins stayed quite moist because of the zucchini even though they were completely baked, so if your toothpick comes out a little moist that’s okay.

These muffins turned out amazing.  The book said their recipe made 9-12 muffins… not sure what size muffin pans they were using but mine made 12 heaping muffins – just how I like them ;).