Basil Pesto & Tomato Pizza

Life has been a little crazy over here! Sorry I haven't posted that much recently. I'm in the middle of several projects, but the biggest one is that we are in the final stages of buying our first house! I would say I'm excited, but as any of you that have gone through this process before know - it's exhausting! I'm just looking forward to the part when we can move in and I can pick a new tile back splash for the kitchen. If anyone has any moving/remodeling/new house advice for me, I'd love to hear it. I could use all the help I can get!

So enough about that - what's up with this tasty looking thin crust pesto pizza, right!? Well, this may be one of the easiest things I've ever made, but it's so delicious. It comes together super fast which is great when you have company over and have to make another one because the first one is already gone! You can add on whatever else you'd like on this too. The other one I made had thin slices of zucchini, and another time I added some caramelized onions. Customize to your heart's content.

Basil Pesto & Tomato Pizza
makes 1 pizza

1 pre-made refrigerated pizza dough (check the ingredients!) I used a thin crust variety.
1 jar prepared basil pesto (again, make sure to check ingredients. Out of 5 brands at my store only one was vegan!)
4-5 roma tomatoes, sliced and de-seeded
2 Tbsp olive oil
1 Tbsp agave
1 Tbsp lemon juice
1 clove garlic, chopped
1/2 tsp garlic salt
1 Tbsp fresh basil, chopped
1 Tbsp fresh oregano, chopped

Preheat oven to 450.

Unroll your pizza dough on a greased baking sheet. Spread the basil pesto in a layer across the dough. (As much as you like - I didn't end up using the whole jar.) Top with the sliced tomatoes.

Bake at 450 for 10-12 minutes, or following the time on your pizza dough.

Meanwhile, in a small bowl mix together the olive oil, lemon juice, agave, garlic, and garlic salt. 

When the pizza comes out of the oven, top with the chopped basil and oregano, then pour the olive oil mixture evenly over the top of the pizza. Slice and serve.

This pizza is great for quick dinners, or even when you have company over. The olive oil and lemon dressing really gives this a extra pop of flavor - so don't skip that part. You could also add some vegan cheese to this if you like. What are your favorite go-to pizza toppings?

Thanks for stopping by!

Creamy Spinach & Mushroom Spaghetti

Are you on the lookout for a quick and easy weeknight meal that can come together in 20 minutes? Look no further! This pasta dish is simple and fast, and is also creamy and delicious. I used to always avoid creamy dishes because of the dairy, but using vegan cream cheese and sour cream in this dish makes it taste rich without the worry.

Creamy Spinach & Mushroom Spaghetti
serves 4, adapted from mouthwatering vegan

1/2 lb spaghetti
olive oil
4 cloves garlic, chopped
1 C mushrooms, chopped
3 C fresh spinach leaves, or 1 C frozen spinach
1 Tbsp nutritional yeast
2 Tbsp vegan cream cheese
1/2 C vegan sour cream
1 tsp oregano
1/8 C almond milk
panko bread crumbs

Boil your spagetti, then drain and set aside.
Heat the olive oil in a skillet over medium high heat and cook the garlic until browned. Add the mushrooms and cook through on medium heat.
Add the spinach and cook until wilted. Stir in the nutritional yeast, oregano, vegan cream cheese and vegan sour cream. Stir well and let cook for a few minutes until the cream cheese and sour cream have melted and been combined. Add in the almond milk and stir well until sauce thickens slightly.
Pour the sauce over the spaghetti noodles and toss. Serve topped with panko bread crumbs.

As you can see, my mushrooms are in super small pieces. Feel free to make them whatever size you like - I am trying to like mushrooms after a lifetime of avoiding them. I've realized if they are mixed up in things and I can't really see them, then I don't mind them as much!

Are there any foods you are trying harder to like and eat? Any tips for me?

Thanks for stopping by!

Friday Flashback: Southern California

We spent memorial day weekend in California for a wedding in Malibu, and to hang out and soak up some sun! Here are some of the food highlights of the trip.

Native Foods Cafe in Santa Monica -
My first time trying this vegan chain restaurant - it was super delicious! Happy to learn there is a location in Boulder too.

Mandarin Lotus near Malibu (Agoura Hills) -
This is a tiny Chinese food place located in a strip mall that you might usually just pass by... but if you are anywhere nearby you need to make a stop here for amazing food! The whole back of the menu was vegetarian and vegan, and the owners were so nice and helpful. The orange tofu, above, was delicious and they also made me some vegan hot and sour soup.

Veggie Grill in Long Beach -
Another vegan chain that I tried for the first time. I am jealous - wish we had some more places like this in Colorado! Of course I had to try the chocolate pudding. :)

Cafe Ambrosia in Long Beach -
One of our favorite meals on the trip, this cute restaurant in Long Beach is a must stop. A whole page of vegan options, gigantic portions, and delicious greek food - how can you go wrong? Our waitress was super nice too and brought me extra sauces to try out once she found out I was vegan.

Anandamide - Long Beach
We just stumbled on this place while checking out "Retro Row" on 4th street and I had to stop in for some raw vegan chocolates.

Steamed Organic Vegetarian Cuisine - Long Beach
We had a great afternoon riding bikes around to vintage shops and stopping in for tasty lunch at Steamed.

Sura Korean BBQ - Long Beach
If you've tried any of my recipes before you can probably guess I am not a fan of spicy foods. This was my first time trying Korean BBQ and although I loved that they announce their vegan-friendliness on their website and in their window, I have to say that I don't think Korean BBQ is for me. These tofu tacos look pretty though, don't they? I think they were tasty too, but I can't say for sure because my face was kind of on fire. But if that is your thing - check it out!

The Source Cafe - Hermosa Beach
Stopped in this cute cafe for a quick breakfast and grabbed some fresh iced tea and lemonade too. Their bagel with red pepper spread was really good!

I know there are TONS of places I missed out on in this area, and I will have to visit the next time I go back. Anyone have any favorites in Southern California?

For more photos from my travels, follow me on instagram.

Banana Quinoa Breakfast Pudding

I'm not sure if it's a vegan trend or just my thing, but I usually do not feel confined by the normal breakfast foods at breakfast time. I've been known to chow down on a salad, make some brown rice, grab some dinner leftovers, or really whatever sounds good at the time. Actually now that I think of it, I think I've always had that tendency (cold pizza for breakfast, anyone?) That's why I'm pretty excited about this recipe. It's quinoa - but totally hiding out as a sweet and filling dessert-like breakfast pudding. It's like a cross between rice pudding and oatmeal. I guess I don't know quite how to label it, other than being delicious.

Banana Quinoa Breakfast Pudding
makes 4 servings, adapted from weelicious

1 C quinoa
2 C almond milk (or 1 C almond milk + 1 C coconut milk)
2 ripe bananas, mashed
3 Tbsp agave
1/2 tsp cinnamon
splash of vanilla extract
almond slivers

Rinse your quinoa in a fine mesh strainer. Place into a pot with the almond milk and bring to a boil. Cover and let simmer for 15 minutes. Mix in the bananas, agave, cinnamon, and vanilla and stir over medium heat until thickened. Place in serving dishes and top with almond slivers. Serve warm, or chill for 1-2 hours.

This recipe is easy to make, can be served either warm or chilled, and keeps well as leftovers. I think this might just be a big hit with kids, too! You could go crazy and mix in all sorts of different flavors, fruits, or nuts. 

 

What is your favorite healthy breakfast?

Thanks for stopping by!

Artichoke & Chickpea Salad

Thank you for voting this recipe as the best side dish in the
May 2013 Virtual Vegan Potluck!







Welcome Virtual Vegan Potluckers! I hope you'll enjoy your stay here at Vegan Fling.
I am very excited to be participating in this event for the 3rd time. It's always so much fun!

I know, I know... I am in the Side Dish category but my post title says "Salad". This is not your typical salad dish though, and it works wonderfully alongside almost anything. It can be two things at once because it's just that tasty!

I loved that this dish was quick and easy to make. After spending a huge part of my day baking up a double batch of my Peanut Butter Oatmeal Chocolate Cookies for an event this weekend, I needed something uncomplicated, fast, and filling. This dish delivers on all three!

Artichoke & Chickpea Salad
serves 4-6, adapted from vegan yum yum

1 Tbsp oil
1 15 oz can Chickpeas, drained and rinsed
1 clove garlic, chopped
5-7 large artichoke hearts, drained and sliced
1/3 C sliced almonds
1 tsp lemon juice
1/4 tsp salt
2 Tbsp fresh parsley, chopped

In a skillet over medium-high, heat the oil. Add the chickpeas and cook for 10 minutes. Remove from pan and set in a serving bowl. Add the garlic to the pan and saute for a minute, then add the sliced artichokes. Cook until slightly browned. Remove from the pan and add to the chickpeas. Toast the almonds until just slightly browned, and add them in with the chickpeas and artichokes. Add the lemon juice, salt, and parsley, and toss well. Serve warm.

I enjoyed this side dish next to some roasted cauliflower with brussels sprouts, and some simple vegetable risotto, but it would be delicious with so many different other meals and flavors. You could always change up the spices to suit your other dishes too - it's super versatile!

Thanks so much for stopping by, and don't forget to check out the rest of the Virtual Vegan Potluck!

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