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Breakfast Pizza

Ingredients:

  • 1 thin whole wheat tortilla (lebanese style) – or substitute gluten-free version
  • 2-3 Tbs tomato sauce/paste/pizza sauce/roasted red pepper spread
  • 1.5 oz goat mozzarella, grated3-4 cups baby spinach or kale
  • 1 clove garlic, pressed/minced
  • 3-4 mushrooms sliced
  • 2 eggs
  • chilli flakes/hot sauce to taste

This is a fun kid-friendly breakfast idea […]

Leftovers = Burrata & Tempeh Pizza

Leftovers = Burrata & Tempeh Pizza (6 slices)

  • 1 serving leftover ginger-mustard glazed tempeh
  • 1 spelt pizza crust (in the refrigerator section)
  • 1 ball fresh burrata (cream-filled buffalo mozzarella)
  • 2-3 c baby spinach
  • ½ c leftover spicy mushroom sauté
  • ¼ c tomato sauce
  • ½ tsp ea dried oregano, basil
  • 6-8 […]
By |November 23rd, 2011|Categories: Summer Recipes|Tags: , , , , , , |Comments Off on Leftovers = Burrata & Tempeh Pizza

Spaghetti Squash with Beans & Spinach

Spaghetti Squash with Beans & Spinach (serves 4)

  • 1 med-lg spaghetti squash (~8-10” long & 6” diameter)
  • 2 small red onions, diced
  • 1.5 cups cooked canellini beans (shortcut: organic canned – BPA free lining)
  • 8 cups baby spinach
  • 2 cups tomato sauce
  • 3 cloves garlic, minced or pressed
  • ¼ cup fresh […]
By |October 30th, 2011|Categories: Fall Recipes, Gluten-free recipes, Vegan Recipes, Winter Recipes|Tags: , , , , , , , , |Comments Off on Spaghetti Squash with Beans & Spinach