Veggie “Taco”

SO SO easy to make, super quick… it’s one of my favourite just-home-from-school snacks :))) (p.s. Those are purple kale “chips”, I’ll let ya’ll know how I make those in another post soonly)

 

What you’ll need:

1 small pita (I use either Joseph’s flax seed pita OR Ezekiel’s Pocket Bread)

2.5 tablespoons hummus (I use Sabra Spicy Hummus)

1/3 cucumber – chopped into long slender strips

1/2 carrot – cut into long slender strips

.5 cup of baby spinach, rinsed

red onion chopped into strips – to taste

 

The How To:

Spread the hummus all over the pita (I VERY lightly toast mine – you don’t want it too toasted or it will break when you fold it into its lovely taco shape). Layer on the spinach as thinly and evenly as possible – it’ll stick to the hummus which is what you want :))

—- >>> THEN – layer in the cucumber, carrot and onion. Fold in half…. VOILA. Yes, it’s that easy, people!

Tip-a-doodle-dooooo: If you want it warm and a little more crunchy, put it on a baking sheet with something like a metal utensil on top of it to hold down its taco shape. Throw it in the oven on 350 & keep it in there for a few minutes and it’ll warm up and toast in its taco shape. YUMCH!

Easy Peas-y Pizza Pie !!

Quick and easy dinner or lunch … prep time is about 5 minutes (or as little time as it takes you to open a jar, wash and chop some veggies) and you can personalize it with your favourite veggies! This is how I make it:

What you’ll need:

1 small, preferably natural pita bread (I use Joseph’s flax seed pita – 60 calories and lots of nourishment!)

2 medium mushrooms – sliced whole

1/4 cup baby spinach – rinsed

2.5 tablespoons marinara sauce of your choice

3 sprigs of thyme – leaves shucked off the twiggy part

2 basil leaves – finely chopped

1/2 fresh garlic – finely chopped

a tiny sprinkle of parmesan, feta, or vegan “cheese” (I’ve used all kinds, they’re all equally deliscioso)

Pepper, to taste

Prep:

1. Take the pita, and spread around the marinara evenly across its surface.

2. Layer down the veggies as flatly as possible (this makes the final product easier to cut into slices), then sprinkle on the cheese, finely chopped garlic, finely chopped basil and the thyme.

3. Put in the oven on BROIL until the cheese starts to get melty and the pita a bit golden – once this happens, your easy peas-y pizza pie is ready to munch! Bon Appetit : )

Note: Pair with a big ol’ side salad of greens, beans and veggies for extra nourishment! If you choose to put other veggies on the pizza, make sure they’re not chunky but finely chopped so as to make the final product able to sustain the veggies weight. happy munching!

Tex-Mexy Black Bean Cauliflower “Rice”!

 

Tex-Mexy Black Bean Cauliflower “Rice” – Brainstormed this one with my friend Molly!! Super easy to make, very nourishing & satisfies those cravings for mexican food – can be served on a bed of spinach, as a dip for tortilla chips (add vegan sour cream!), or even put into a wrap with some cheese (if you eat it)! Very flexible recipe, easy to get creative ❤ 

 

What you’ll need: 

1/2 head cauliflower

1 bell pepper – any color will do

1/2 cup grape tomatoes 

1/4 cup cilantro

1 lime

2/3 cup canned black beans – rinsed

1 avocado

1/4 cup chopped onion – I use red, but any kind will do

1 tablespoon chili powder

salt and pepper, to taste

1/6 red chili – or more if you like things spicy!

Fresh baby spinach to put the warm sauté on, if you like 🙂

a little olive oil, to help along the sauté 

(Serves about 2)

 

Next:

1. Chop up the cauliflower into the teeny tiniest pieces possible – may take a while, but totally worth it as this creates the faux rice feel. Then, chop up all the other veggies veggies into little bite sized pieces (i.e. cut grape tomatoes in half, pepper in strips then cut those into threes, etc.)

2. In a medium heated frying pan, dash in a little olive oil and add in the chopped chills and onion. Let this sit for about a minute or so, then add the finely chopped cilantro and half of your lime’s juice.

3. FINALLY – throw on all of the other veggies with the beans, and add your chili powder, & salt and pepper to taste. Stir it around and mix it all up, then cover on low heat while you deal with your avocado : )

4. Cut the avo in half the long way, working around the pit. Pull the two halves apart, then use a spoon to scoop out the “meat”. Cut these into strips, cubes – whatever you can handle while maintaining some of the avo’s lovely smooth shape!

5. By now, your sauté probably needs some stirring – so mix it up again, then cover it up for another 5 minutes or so.

6. Put about a cup of chopped spinach in a bowl per person, then when you see the cauliflower starting to brown turn off the heat, scoop it out, and throw it on your spinach bed! Dress with some more fresh lime juice, some avocado slices, and you’ve got yourself a lovely tex-mex meal! Happy munching ❤