Makes 2 medium-sized servings, or one large serving.
- 1 1/2 cups cooked, drained quinoa. I like the red variety for this dish. (This can be cooked just like rice! Here’s a link, if you’re curious.)
- 2 tablespoons of classic-flavored hummus. (It sounds weird, but this will be our cheese substitute.)
- around 2 tablespoons of your favorite (vegan) spaghetti sauce. Tomato sauce could also be used, though the flavor will be different.
That’s it! Really. That’s it.
- Cook the quinoa, and immediately put the quinoa into the bowls you will be serving it in. (See link for more detailed instructions.)
- While the quinoa is still hot, add the hummus, and stir to incorporate.
- Add the spaghetti sauce. Stir.
- The whole dish should now be cool enough to eat. If you find it’s too cold, just pop it into the microwave on high for 30 to 45 seconds, or until it’s to your liking.
So, not only does this taste about as close as you’re gonna get to a stuffed crust cheese pizza, it’s also chock full of vitamins and nutrients! The Spruce tells us that 1 cup of cooked quinoa (185 g) contains about 8.14 grams of protein, 3.4 grams of fat, and about 118 mg of magnesium. More than that, even, it includes 31 mg calcium, 2.76 mg iron, 318 mg potassium, and 2.02 mg zinc!
How much sodium is in this dish will depend on your favorite kind of spaghetti sauce, but for the kind I used, Prego Fresh Mushroom Italian Sauce, these were the facts for what’s in 1/2 a cup – 8 US Tablespoons. And this recipe only calls for 1/4 of that!
So as far as pizza goes, this really isn’t that bad for you.
Let me know what you think!! 🙂
- 1 lb potatoes – cooked, mashed, and still warm.
- 1/2 teaspoon salt
- 2 tablespoons butter or substitute
- 1/2 cup flour, plus extra for dusting.
- Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute). Stir in the flour to make a pliable dough. Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
- Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat. When the flour begins to toast a pale beige, the temperature will be right for cooking. Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
- Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.
This bread is so, so good. I’m not sure how old the recipe is, but the Victorian Era would be a good guess.
Serves 4, Prep time:15 minutes, Cooking time: 16 – 20 minutes.
Ready in about half an hour.
- 1 lb potatoes, shredded (tip – potatoes are easier to shred if you parboil them first! Put ’em on the stove in a pot of boiling water for 4 to 6 minutes.)
- 1 onion, chopped (I find that the best kind of onion is yellow, wide, short, and sweet.)
- 2 tablespoons chopped parsley (or if you don’t wanna bother with that, some Italian seasoning or fresh chives will also work.)
- 2 eggs, beaten
- 2 tablespoons olive oil
- salt and pepper
- Place the shredded potatoes in a strainer and rinse well under cold water to remove excess starch. This will make it fry well. Drain.
- Place the potatoes in a bowl with the onion, parsley, eggs, and salt and pepper to taste. Mix thoroughly and divide into rounds.
- Heat the oil in an 8 or 9 inch heavy-based skillet. Cast iron works great. Add the potato cakes to pan in batches, and pat lightly with spatula. Fry them on medium low for 8 to 10 minutes until the undersides are crisp and brown, then fry the other side for 10 minutes until also crispy brown.
- Season with salt + pepper and serve immediately!
Vegan lemon bars are tart, sweet and a perfect vegan dessert, using all whole ingredients and no tofu and no cashews!
First of all – yum!
I made these last week, and they are the best lemon bars I have ever tasted.
Simple directions, simple ingredients. I have a feeling I’m going to be making these for years to come. 🙂
A sandwich? Really? Why yes! This may be a humble sandwich, but rest assured, the deliciousness definitely outweighs the simplicity!
You will need:
- 2 slices vegan bread (most bread is vegan! just check the ingredients if you aren’t sure.)
- hummus – any flavor! I like roasted pine nut, or garlic.
- 1 ripe avocado
- 1 tomato
- Toast your bread to desired golden brown crunchyness.
- While it’s toasting, cut the avocado in half, remove the pit, and slice it. Be careful not to squish the slices! Remove peels from slices.
- When your bread pops out of the toaster, spread hummus all over both slices.
- Wash and slice the tomato.
- Layer avocado and tomato on hummus bread.
Super easy, super healthy, super vegan.
These crepes are dairy free, but not vegan – unless you use a vegan egg substitute!
Makes 12 crepes. Ready in 15 minutes.
- 4 eggs
- 1 cup soymilk
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted, + a little extra to grease the skillet/griddle
- 3/4 cup gluten free flour
- 1 tablespoon brown sugar
- Gather ingredients. In a medium bowl, beat eggs until thoroughly mixed. Add soymilk, vanilla, and melted coconut oil. Stir. Add brown sugar and gluten free flour.
- Lightly grease your skillet or griddle. Turn to medium-high heat.
- When a drop of water flicked in the pan sizzles, it’s ready.
- Crepes will pour thin – this is what makes them so good! They cook fast, so keep an eye on them.
- Serve immediately with fresh fruit, powdered sugar, or syrup. The possibilities are endless!