Connect with me!
Vegetable Way
  • Blog
  • About
  • Recipe Index
  • Restaurant Reviews

Veggie BBQ Pizza

3/15/2017

0 Comments

 
Picture
I recently found this premade whole wheat pizza crust, which is great when you need to whip something up quickly! You can keep them in the freezer and since their already rolled out and thin, they defrost quickly, as opposed to a ball of uncooked dough. 
Picture
Picture
I've said this before, but I love tacos, pizzas, and sandwiches for their versatility. There's no rule that says that pizza has to always be Italian, tacos Mexican, and so on. They are great blank canvases where you can add whatever flavors you would like! In this pizza I went BBQ style.
Picture
 I used BBQ sauce as my base and added veggies that I typically associate with BBQ meals (and had in my freezer) - red onion, corn, broccoli, and edamame. If you have another type of bean on hand, such as pinto, kidney, or black-eyed pea on hand that may be a more authentic BBQ flavor. I did really love the texture of the cooked edamame on the pizza though. Then I topped it off with some guacamole - again not maybe totally BBQ style, but it helped balance out the texture and flavor profile since the BBQ sauce was a thin layer of the pizza. Hope you enjoy it!

Ingredients:
Pizza Crust
1/2 Cup BBQ Sauce
1 Cup Corn Kernels
1 Cup Edamame
1 Cup Broccoli
1 Small Red Onion
1-2 Avocados 
Prep Time:  10 minutes (if using pre-cooked crust)
Cook Time: 15 minutes
Servings: 4
Instructions:

Preheat oven to 500 degrees. 

Prep pizza crust as needed. 

Spread BBQ Sauce on pizza dough. Thinly slice red onion and spread evenly across pizza. Top with corn and edamame. Chop up broccoli and spread evenly across pizza. 

Once oven is preheated, cook pizza according to instructions for the dough, approximately 5-15 minutes. Be sure not to over cook or else you'll end up with burnt crust. 

While pizza is cooking, prep your avocado. You could either mash it up and add dollops to your pizza like I did or cut into slices and top the pizza with your slices. 

Once the pizza is ready, top with avocado, serve, and enjoy!
Picture
0 Comments

Lucky Green Bowl

3/15/2015

0 Comments

 
Lucky Green Bowl
Looking for something healthy to make for St. Patrick's Day? Look no further! This bowl is chock full of awesome, healthy, greenness. It's got edamame, broccoli, basil, salad greens, avocado - what more could you want? You can use it as a side or a main dish. The quinoa and edamame provide a ton of filling protein. The avocado and pine nuts give you some healthy fats. And the broccoli has a ton of potassium and vitamin C. Eating this just makes you feel good! You know you're treating your body well, it tastes great, it fills you up, and you feel festive!

Plus, it's super easy to make. Steam the broccoli a bit. Add all the pesto ingredients in a food processor or blender. Then dump everything in a bowl and mix it together - how easy is that? It's so easy I forgot to take pictures of it all! There weren't that many steps to document!

I made this for a St. Patrick's themed going away party at work (full of a ton of non-vegans) and it was a big hit!
Ingredients:
1 Cup Edamame
1 Small - Medium Sized Head of Broccoli
1 Cup Cooked Quinoa
1 Avocado
1 Cup Greens
Pesto Ingredients:
1 Cup Basil
1/2 Cup Pine Nuts
1 Tablespoon Apple Cider Vinegar
2 Cloves Garlic
Prep Time: 3 minutes
Cook Time: 5 minutes
Servings: 3-4 as an entree
Instructions:
Chop up the broccoli so that you are left with small pieces of the heads - remove all the stems. You don't want the pieces of broccoli to be too much bigger than the edamame so that everything blends together well. Add the broccoli to a pot with enough water to cover about 1/2 of the broccoli. If you have a steaming basket feel free to use it. In that case the water should be below the basket. Cook for about 5 minutes, just so that the broccoli can be easily pierced with a fork.

While that is cooking add all the pesto ingredients to a food processor or blender and blend until smooth.

Slice open an avocado, remove the pit, and slice the avocado into cubes.

If you have large greens, chop them up into smaller pieces.

Add everything to a bowl and mix together. Serve and Enjoy!
Lucky Green Bowl
0 Comments

    Author

    This blog is about my adventures adhering to a plant-based diet in a meat-based world and incorporating vegan practices into more parts of my life. As many of my friends and family aren't vegan, and the best part of cooking is sharing your food with others, I try to make recipes that can be enjoyed by vegans and meat-eaters alike. 

    Picture

    Categories

    All
    Acorn Squash
    Appetizers
    Apples
    Asian Inspired
    Avocado
    Banana
    Basil
    Beans
    Beets
    Bell Pepper
    Beyond Meat
    Blueberry
    Boston
    Breakfast
    Broccoli
    Brussel Sprouts
    Butternut Squash
    Cambridge
    Carrots
    Cashews
    Cauliflower
    Cheese Sauce
    Cooking Greens
    Corn
    Cranberry
    Delicata Squash
    Dessert
    Edamame
    Eggplant
    Gluten Free
    Grains
    Green Beans
    Ice Cream
    JayApproved
    Kale
    Leeks
    Macaroni
    Mushrooms
    Noodles
    Nut Free
    Onion
    Orange
    Pasta
    Peanut Butter
    Peanuts
    Pear
    Peas
    Pesto
    Pie
    Pittsburgh
    Pizza
    Potato
    Quinoa
    Restaurants
    Rice
    Sandwich
    Seitan
    Sides
    Slow Cooker
    Something GUD
    Sour Cream
    Soy Free
    Spaghetti Squash
    Spinach
    Stew
    Summer Squash
    Sun Dried Tomaotes
    Sweet Potato
    Tacos
    Tahini
    Tempeh
    Thanksgiving
    Tofu
    Tomato
    Veggie Burger
    Zucchini

    Archives

    March 2017
    February 2017
    January 2017
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014

    RSS Feed

Powered by Create your own unique website with customizable templates.