This is a unique take on the classic pizza without a red sauce. Today I’m suggesting you make a homemade pizza with a hummus as base. You can use any flavor hummus you like from black bean hummus to spicy hummus like roasted red pepper hummus. I like to use the refrigerated pizza dough from the supermarket. You could also make your own pizza dough or use pita or naan bread. You can adapt this simple recipe to meet your needs so easily. Use the vegetables you already have or replace broccoli with your family’s favorite. It’s great with mushrooms, baby spinach, zucchini, or yellow squash. Alternate with what’s in season. This is a fun meatless meal. For vegans, replace cheese with plant based cheese alternative.
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Spinach Mushroom Quiche For A Meatless Meal
Lent will be observed from February 22 to April 8 this year. It is a period of religious observance in many Christian churches marking the 40 days that Jesus spent fasting in the desert, enduring temptation by Satan. Lent begins on Ash Wednesday and ends approximately six weeks later with the celebration of Easter. Fasting before Easter can be traced back as far as the 2nd century.
Whether you are trying to eat less meat for your health or you are looking for meatless meals for Lent, a vegetable quiche is a great meal to add to the menu. Quiches may be served hot, warm or cold. I shared an asparagus & tomato quiche several years ago with fresh spring asparagus. Then that summer I offered summer squash quiche. Today I’m sharing spinach quiche which can be made year round with frozen spinach. If using fresh baby spinach, sauté it with the onion and garlic. Frozen spinach works well. Defrost it, and then squeeze all the water out with your hands. Then press it between paper towels. If you leave any water in the spinach, your quiche can be soggy. You can also add and delete ingredients in the filling to meet your family’s needs or what’s in the pantry. I am using feta cheese and cheddar. This quiche is easy to make and is perfect for breakfast, brunch or dinner.
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Crock Pot Mushroom Lentil Barley Stew
I love lentils: They’re packed with protein, very filling and a good source of iron. Woodsy herbs like sage, rosemary, and thyme are natural partners to the lentil’s earthy flavor, so any of them (or any combination of them) can go into the pot. Adding mushrooms adds more earthy flavors and in conjunction with barley makes a satisfying comfort food. You can serve with garlic bread alone or over mash potatoes. There is an optional garnish of fresh parsley or vegan grated cheese.
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Southwestern Quinoa Salad
This is a wonderful Southwestern style salad that is quick and easy to make. It makes a healthy side with quinoa, black beans, corn, peppers, red onion, and cilantro. It also is a great lunch. Best of all, it’s tasty. You can adjust ingredients and spices for your family. The recipe is vegetarian but can be modified to meet vegan needs as noted in the recipe.
Don’t like cilantro? Add Romaine lettuce instead. You can make this salad with white or red quinoa. All quinoa has a nutty, earthy flavor. This flavor is stronger in red quinoa and milder in white quinoa. Red quinoa also has a chewier, almost crunchy texture. Quinoa is a great base for salads because it’s nutritious, and it soaks up the flavors of the dressing and seasonings. Quinoa is gluten-free, rich in fiber and a great source of protein. The longer the salad chills in the fridge, the more flavor it will have. The dressing soaks into the quinoa and makes it super flavorful and delicious. Let it marinate for at least 2 hours for optimal flavor. Try making a bowl on Sunday, and package lunches for several days.
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Savory Zucchini Muffins
Several years ago I shared a traditional sweet zucchini bread. As much as I like that, sometimes I want something different. Today’s recipe is a moist, savory muffin that’s perfect at breakfast, lunch, or dinner time. The muffins are filled with zucchini, onion, garlic, roasted red pepper, ground Parmesan. and sun-dried tomatoes. They’re vegetarian.
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Easy Cold Cucumber Soup
Summer heat and humidity makes it hard to turn on the stove and heat up the house. Today’s recipe is perfect for hot August days but is easy and tasty enough for any day. Cold cucumber soup is a quick-to-make, refreshing, and flavorful cold soup. and it helps use all those fresh cucumbers from the garden.. Perfect to serve as an appetizer, side dish, or for a light, healthy main dish. I’m using Greek yogurt low fat but you can certainly use regular Greek yogurt too. Add lemon juice, minced shallots and fresh herbs and blend. Refrigerate at least 4 hours up to overnight for a wonderful mouthful of cold goodness.
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Summer Nectarine Salad With Cucumbers & Tomatoes
For gardeners, summer can be a time of never-ending cucumbers and tomatoes. Even if you don’t grow your own, the supermarkets and farmer’s markets are loaded with summer produce. Here’s a tasty salad that goes great with grilled chicken or fish and is oh so easy to make. Use cucumbers with heirloom tomatoes, but even grape or cherry tomatoes work well too.
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Savory Watermelon Pizza
Most of us have seen fruit pizzas that have no grain. Whether you are avoiding gluten or grain, today I’m talking about watermelon pizza. A thick slice of watermelon cut into wedges is the ‘crust’ of this summery pizza. Top with fresh fruits and veggies for refreshing flavor and crisp texture. You may prefer the sweet fruity versions that add more fruit to the slice of watermelon. I think of these as a dessert. Try adding strawberry slices and bueberries.
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