VEGAN MEDITERRANEAN PESTO PIZZA (GF)
I've been experimenting with removing gluten from my diet over the last month, on the recommendation of a naturopath… otherwise I probably wouldn't have considered it. I love bread too much! It's been rough… but it's getting easier.
I've discovered a couple of store bought GF breads that I like, but I haven't been able to find a GF flour blend that doesn't leave me eyeing my whole wheat flour and longing for gluten packed baked goods. I did find an AMAZING cookie recipe on ohsheglows.com that uses oat flour. If you love cookies and chocolate, try this recipe! You'll thank me. Every recipe I've ever made from her site has been delicious!
I make pizza at least once every week and I was really nervous about finding a GF crust that doesn't taste like cardboard. Luckily I found a great one on the first try! Bob's Red Mill GF Pizza Crust Mix is great! And super easy to make.
This is my latest pizza combo, and current favorite. Vegan & gluten free… Mediterranean Pesto Pizza! Artichoke, Roma tomato, black olive, red onion, spinach, and herbs piled high on a base of flavorful basil/spinach pesto. Yum!
Don't forget to try the ohsheglows.com cookie recipe!
VEGAN BASIL SPINACH PESTO
Blend all ingredients in a food processor until smooth. Stop and remove lid and scape sides. Taste pesto and add additional salt, pepper, lemon juice or oil if necessary. Replace lid and process for a few more seconds.
VEGAN BANANA CHOCOLATE CHIP MUFFINS
It's been a while since I've posted a recipe and I'm breaking the lull with a sweet muffin recipe... It couldn't be avoided. I was home alone last night with some overly ripe bananas and I was in the mood to do some baking. The recipes that I've tried over the past year for vegan banana bread haven't quite measured up to the non-vegan banana bread that I was used to. So after spending about thirty minutes searching Pinterest, I decided to take some of the ideas that I scanned over and mix it up a bit…
The result was delicious!! The texture and flavor is very similar to what I loved about banana bread in the past. Moist, not too dense… and I feel much less guilty devouring a couple muffins knowing that I avoided refined sugar, white flour, vegetable oil, and opted for whole wheat flour, coconut palm sugar, and coconut oil instead.
If you've got a hankering for a chocolatey banana treat, give these muffins a try! This recipe would probably do just fine in a loaf pan as well, though I haven't tried yet myself. I'm guessing it would take 25-30 mins or more to bake. Just check it with a toothpick around 25 mins to get an idea of where it's at.
VEGAN TOMATO VEGGIE BEAN SOUP
This soup is quick and easy! It's something I throw together when I'm running low on fresh produce and ingredients, and I only have a few things on hand. Throw in a few pantry staples and some spices from the cabinet, and voila'! Soup is on the table. My hubby isn't the biggest soup fan, but I LOVE soup. Any time of the year… it doesn't have to be the middle of winter for me to enjoy a good soup or chili. Hand me a spoon and a bowl of something fresh, hearty, healthy, and tasty… I'm happy! Soup out of a can you say? No, no. That's just wrong.
Just start with a good quality veggie stock and you can create your own satisfying soup in a flash! Almost. Prepping and chopping veggies does require a small amount of time, but it's worth it. Try it! Experiment with your own combination of veggies and flavors.
TIP: Another great topping is Roasted Sweet Potato! Just peel and chop a Sweet Potato into bite size pieces, lightly toss in oil and cumin, chili powder, paprika, salt & pepper and bake in the oven at 425 degrees fahrenheit for 30-40 mins, or until fork tender. Then top your soup with a large spoonful! Yum.
I'm Jess, singer/songwriter and plant-based food enthusiast. Savor & Thrive is all about healthy living, particularly healthy food. My music has been getting most of my attention over the last couple of years and cobwebs are beginning to form on this site, but I’ll be freshening up this blog over the next month and hope to post new recipes in early 2018. Thanks for visiting!