As the final weeks of my Masters Program commence, I’ve been slacking in other areas…like the kitchen.
The good news?
1. CREAMY PUMPKIN STUFF
1 can pureed pumpkin + 1 can full fat coconut milk + 1 onion (+ other veggies if you’re feelin’ fancy) = angels singing Justin Timberlake songs
STEP ONE: Sautee a roughly chopped onion (any kind) in a saucepan over medium high heat until the onions are translucent.
STEP TWO (OPTIONAL): Add your other favorite vegetables like broccoli, cherry tomatoes, and/or baby spinach. I even added black beans to this batch!
STEP THREE: Dump in your canned pumpkin and coconut milk. Stir and let it simmer for a few minutes (it’ll likely thicken up a bit).
STEP FOUR: Season to taste. Some of my favorites with this combo include: white pepper, curry powder, garlic salt and nutmeg.
Voila! Now you can: 1) eat as is as a creamy pumpkin soup, 2) pour it over rice, gnocchi or pasta, or, 3) make a potato bowl.
1 container of any pesto-like thing + vegan protein (veggies, tofu, tempeh, etc.) = Jason Bateman being Jason Bateman-y
This new Zhoug Sauce from Trader Joe’s (pictured above) is my everything. Basically it’s a cilantro pesto, minus the cheese, with a very respectable zing.
Slather your “pesto” (however much you please!) over your vegan protein and then roast the crap out of it (for vegetables I do up to an hour, for tofu, 30 minutes, both between 350-400F, stirring or flipping halfway). The grill works great, too!
You can eat this as is…
…or hey, maybe put it on…
3. PITA PIZZAS
1 pita + your favorite toppings = frolicking baby goats in sweaters
I have so many pictures of pita pizzas, it’s bordering on concerning. (In fact, I’ve already featured them here, but they’re so easy, fun and versatile that I felt they deserved a stand-alone mention.)
My go-to “sauces”:
- Refried beans
- Tomato sauce
- Vegan cream cheese (Trader Joe’s, Tofutti and Kite Hill are my favorites)
Some of my favorite toppings include:
- Roasted vegetables and/or tofu
- Sliced tomatoes
- Soy chorizo (once again, Trader Joe’s for the win)
- Nutritional yeast (like a vegan parmesan)
- Arugula (after cooking pizza)
- Vegan mozzarella (I like Follow Your Heart and Trader Joe’s)
- Just Ranch drizzle
Bake directly on the oven rack for 8-10 minutes @ 350F and you’re (literally) golden.
Any kind of pita should work – when I’m feeling healthy, I use whole wheat.
Speaking of healthy, for anyone counting calories, even my vegan cheese-a-rific version comes out to less than 500 calories, so it’s a fantastic alternative to any frozen pizza (serving size = 1/3 pizza? Are they kidding?).
And there you have it! A few recipes you can whip up without breaking a sweat, and still feel like you’re fully adulting!