Posts Tagged ‘broccoli’

Lazy fare

Some days I feel like preparing fresh dough, making homemade tomato sauce and scouring the freshest ingredients in order to make knock-out vegan pizzas. Lately though, amidst the mountains of readings, case comments, and legal memos, I’ve started to think that less is more. Less work in the kitchen that is! I’m not quite back to my undergrad days of Kraft Dinner, canned soup and peanut butter off a spoon (okay, fine, I still do that last one sometimes…), but being so busy has forced me to come up with quick and satisfying weeknight dinners. These vegan pita pizzas have become a staple around my house. I recommend using whole wheat pitas, broccoli, and chia seeds to up the nutritional factor on these bad boys!

Easy pita pizzas
Makes 2 

2 whole grain pitas
1/2 package of Daiya mozzarella
1/2 cup broccoli florets
1/2 cup tomato sauce
2 tbsp of chia seeds
1/4 tsp dried oregano
1/4 tsp chili flakes
salt and pepper to taste

Place pitas on baking tray lined with aluminum foil and preheat oven to 400 degrees. Spread tomato sauce on the surface of both pitas, sprinkle on the oregano, chili flakes, salt and pepper before adding a generous layer of Daiya. Next, add the broccoli florets and chia seeds and bake for about 20 minutes or until crusts are golden brown and cheese is bubbly.

Aaannd then get back to studying!


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Going green

photo by pwisenberg

Last night’s dinner. So good. I used this drool-inducing sauce and remixed the recipe by serving the tempeh with a medley of healthy green veggies- broccoli, bell peppers, green onions and kale. All I can say is yum!

Asian tempeh with green veggies
Serves 2-4

this sauce recipe
1 package tempeh, cut into bite-sized cubes
1 cup brown rice (I’d make 2 if I were serving 4 people) and necessary cooking liquid
1 green bell pepper
1 head broccoli, including the stems
1/2 bunch of kale, chopped
4-6 green onions, sliced
1/2 cup bean sprouts
salt and pepper to taste
1/2 cup fresh cilantro, chopped
lime wedges for garnish

Begin by brining your rice and cooking liquid to a boil. Reduce heat, cover and simmer for about 40 minutes until all of the liquid has been absorbed. Meanwhile, prepare the sauce. Split it into 2 bowls- in one bowl, coat the tempeh and in the other, the pepper, broccoli, kale and onions. Heat a large wok or skillet over medium-high and add the tempeh cubes (no oil required). Cook until golden brown and crispy on the outside, turning often, about 7 minutes. Remove from heat and set aside until later. Add the veggies t0 the wok and cook over medium until the sauce has reduced and the broccoli is fork tender (about 15 minutes). Re-add the tempeh, as well as the bean sprouts and heat everything thoroughly. Rectify the seasoning if necessary (it willl likely only need a bit of fresh pepper as the sauce is quite salty). Serve over rice and garnish with cilantro and lime wedges. This dish is seriously satisfying!

I don’t know about you guys, but we are finally getting some nice weather here is Toronto, could this really be spring? I hope you all get to enjoy the sunshine over the weekend, I know I will! I am going to brave the St. Patty’s Day crowds later to catch up with my sister over a glass of wine. Tomorrow it’s lunch at my favourite vegan cafe Fresh with my parents, who are visiting. And Saturday, I get to cook dinner for one of my dearest friends who I haven’t seen in far too long. I wish you all a wonderful weekend, and highly recommend picking up a bunch of fresh tulips, as they’re sure to brighten anyone’s day.

xo Robin

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