Easy Herb Pizza Crust

Easy and bread are two words I rarely put in the same sentence, but there are exceptions to every rule. Case in point, this pizza crust. It's literally the procrastinators dream. No time to let a dough rise? No problem. Just put all ingredients in a stand mixer, turn on, and let form a dough ball. Roll it out, top, and pizza is in the oven.

Ingredients
3/4 cup lukewarm water plus 2 tbsp
1 tsp active dry yeast
2 cups whole wheat flour
3 tbsp olive oil
3/4 tsp salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil

Preparation
Add lukewarm water and yeast to a bowl and let foam. About 5 minutes. Add flour, olive oil, salt, and herbs. Mix using a dough hook in a stand mixer or with a wooden spoon. If using a wooden spoon, dump all ingredients onto a clean counter and knead 5 - 10 times until formed. If using a dough hook and a stand mixer, mix until a dough ball is formed. Put onto parchment paper or a well-floured pan, roll, and top with pizza toppings. 

Note: This dough makes a cracker-thin crust.

Spicy Avocado Fries

Two of my favorite things just came together and the result is delicious. They're crunchy on the outside and oh, so avocado-y on the inside. Perfect for topping burgers, salad, or sandwiches or adding a twist of flavor for nachos, tacos, or burritos. These fries are exactly what you’ve been waiting for. 

Ingredients
2 avocados, sliced
¼ cup panko bread crumbs
2 tbsp sesame seeds
2 tsp cayenne pepper (more or less depending on your taste)

Preparation
Mix bread crumbs, sesame seeds and cayenne in a shallow dish. Gently press avocado slices into the bread crumb mixture to coat on all sides. Once all slices of avocado are coated with the bread crumb mixture, place on a parchment-lined baking sheet and bake at 425F for 15-20 min. or until golden brown. Flip 2-3 times while cooking. 
 

Lemon Roasted Asparagus

I've decided that if you roast any vegetable then you can turn even the toughest vegetable haters into true vegetable lovers. Test my theory. Take a vegetable you really aren't a fan of, drizzle it with oil and a bit of salt, and roast at 425F until browned and cooked through. Are you converted yet? 

Asparagus is one of those polarizing vegetables - you either love it or you hate it which is why it's a perfect candidate for roasting. When shopping for asparagus, look for thin stalks. The thicker stalks tend to be tough and woody. You should also make sure the color is a vibrant green.  

When you're ready to cook, simply wash with cool water and snap the tough end off the stalk. Preheat the oven to 425F. Spread the stalks on a sheet pan and drizzle with olive oil. Squeeze half of a fresh lemon over the asparagus. A sprinkle of kosher salt is optional. Roast for 20-25 minutes until cooked through and slightly brown. 

Easy Vegan Collard Green and Black Eyed Pea Soup

Growing up, my mom always made black eyed peas (for luck) and greens (for money) on New Years Day. That wasn't the only constant from year to year - she recently reminded me that New Years Eve was always a family affair and I remember feeling strange the first time I spent NYE on my own. To this day, we still text each other at midnight. It's funny how traditions last, even if they might look a little different over time. 

Maybe the years of traditions have me craving black eyed peas and collard greens throughout January. I can't get enough of the two! Add some cornbread and I could pretty much eat the combo every day. 

EASY VEGAN COLLARD GREEN AND BLACK EYED PEA SOUP

Ingredients
5 cloves garlic, minced
1 large yellow onion, diced
5 carrots, diced
1 tbsp olive oil
1 large bunch collard greens, chopped
2, 15 fl oz cans low sodium black eyed peas, drained, rinsed
2 qt low sodium vegetable broth
2 tsp miso
1 tsp cajun seasoning
2 tsp red pepper flakes
1/2 tsp kosher salt
pepper to taste (2-3x as much as salt)

Preparation
Using a food processor, roughly chop onion and carrots. Add olive oil to a large stock pot over medium heat. Add minced garlic and saute until fragrant. Add carrots and onions and cook until almost cooked through. Add chopped collards and let wilt, stirring occasionally. Add broth, black eyed peas, miso, and seasonings. Stir occasionally while allowing soup to come to a soft boil. Turn down heat and allow to simmer for 15 - 20 minutes. Enjoy with cornbread. (The best!) 

Happy New Year y'all! 

Spicy Brown Rice and Veggie Bowl with Tempeh

Any food that includes sriracha is a win in my book. If you haven't tried it yet, do yourself a favor and pick up a bottle today. You won't be disappointed! This rice and veggie bowl is a go-to dinner in my house. There's flexibility with the vegetables and grains, so consider it a way to use up what you have in the fridge. For this version I added baby bok choy, carrots, and kale. I've also made it with spinach, mushrooms, and bean sprouts - seriously anything that is a vegetable would taste good in this bowl. Same goes for the grains. No brown rice? No problem, sub quinoa, farro, or even oats. The result? A fiber-packed bowl with at least two servings of nutrient-dense vegetables. 

SPICY BROWN RICE AND VEGGIE BOWL WITH TEMPEH

Ingredients
1 block tempeh
1 bunch baby bok choy, washed and separated
1 bunch kale, washed and stems removed
1 carrot, shredded
1 cup dry brown rice (I used a quick cooking rice)
1 tsp chopped ginger
2 tbsp olive oil

For the marinade
2 tbsp grain mustard
2 tbsp sriracha
3 tbsp low sodium soy sauce

Preparation
Cook rice and set aside. Slice tempeh (or your choice of protein). Mix grain mustard, sriracha, and soy sauce in a bowl. Add tempeh and mix well. Set aside. Prepare kale and bok choy. Grate carrot. In a wok or sauce pan, add 1 tbsp olive oil and ginger. Saute until ginger is fragrant and soft. Add tempeh and cook until brown. Remove tempeh from pan. Add kale and saute until wilted. Remove from pan and add 1 tbsp olive oil and saute bok choy until wilted.

To build the bowl: split rice between two bowls. Split remainder of ingredients between two bowls. Top with sriracha and sesame seeds. Optional: 1 over medium egg.