Buffalo Chickpea Pita Pizzas

We love a double chickpea recipe. This one’s got roasted chickpeas AND buffalo hummus.

Pita pizzas are basically the savior of work from home lunch. I know so many people this year feel like they are just constantly making food, then cleaning the kitchen, making food, then cleaning. Pita pizzas create little mess in the kitchen and are easy to mix up. You can make BBQ pita pizzas, margherita pita pizzas, taco pita pizzas, cheeseburger pita pizzas. Now say pita pizzas 5 times fast.

They’re also great for kids to help make (I imagine – I am only mother to cats).

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– makes 4 pita pizzas –

Ingredients:

Chickpeas

  • 1 (15oz) can chickpeas, drained and rinsed
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • Drizzle of olive oil

Buffalo Hummus

  • 1/2 cup plain hummus
  • 2 tablespoons hot sauce, I used Frank’s Red Hot

Everything Else

  • 4 pieces pita bread
  • 1/4 red onion, chopped
  • 1 stalk celery, chopped
  • Vegan ranch
  • Extra hot sauce
  • Greens (microgreens, cilantro, arugula, etc.)*

Instructions:

  1. Preheat oven to 375F.
  2. Toss chickpea ingredients on a lined baking sheet and bake 15 minutes, stirring halfway. They’re going to get crispier on the pizzas later.
  3. While the chickpeas are in the oven, mix together hummus and hot sauce to make buffalo hummus. Chop your onion and celery.
  4. Remove chickpeas from oven. Place pitas on a baking sheet and spread with buffalo hummus, then top with chickpeas and red onion. Bake (again at 375F) for 10 minutes, broiling for the last 2 minutes.
  5. Remove pitas from the oven and top with celery, ranch, extra hot sauce, and greens.

Notes:

*For the greens, I used Bright Fresh micro cilantro because I received it in a PR package, but you can use whatever you’d like.



Vegan Jalapeño Burgers

Here’s how I level up a package of vegan ground beef! Jalapeño, garlic, onion, optional vegan Worcestershire sauce, and lots of fresh ground pepper make these juicy plant-based burgers. I opted to melt some vegan pepper jack over top and toss on some pickled jalapeños, but you can top however you see fit.

PS: These freeze well, so Peter and I like making a large batch to thaw out whenever we’re craving burgers.

PPS: I got this vegan pepper jack nice and melty with the help of a mini melting dome, which is a game changer!

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Makes 5-6 patties

INGREDIENTS:

  • 1 package vegan ground beef (I used Impossible which is 12oz, but have also used Beyond which is 16oz)
  • 1 jalapeño pepper, seeded and minced
  • 2 cloves garlic, minced
  • 1/2 cup finely minced onion
  • 1 tbsp vegan Worcestershire sauce (optional, I use Annie’s)
  • A few cracks fresh ground pepper

INSTRUCTIONS:

  1. Mix all ingredients together in a large bowl and form into patties.
  2. Heat an oiled pan over medium-high and cook burgers 2-3 minutes per side.


Cara Cara Kombucha Cocktails

I was at the grocery store this past weekend and saw a sign in front of the kombucha that said “try kombucha in a cocktail!” so I did that. These cocktails are made with freshly squeezed cara cara orange juice, ginger kombucha, ginger beer, lime juice, and vodka. Leave out the vodka out of this one for a mocktail.

It’s citrus season! Cara cara oranges are seedless and have a red flesh. They are supposedly sweeter in taste and less acidic than navel oranges, plus cara caras have undertones of red fruits like cherries and cranberries.

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Ingredients:

  • The juice from 1 cara cara orange (about 1/4 cup)
  • 1/4 cup ginger kombucha
  • 1/4 cup ginger beer
  • 2 oz vodka
  • 2 tbsp lime juice

Instructions:

  1. Makes one cocktail.
  2. Add ice to a glass, then all other ingredients. Stir and garnish with slices of cara cara orange or lime.


Roasted Garlic & Dill Cashew Sauce

I’m always down for a new sauce. This roasted garlic and dill sauce is so good with sweet potato fries, crackers, veggies, as a potato salad dressing, a pasta sauce, or a sandwich spread.

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Ingredients:

  • 1 cup cashews, softened*
  • 1 head of garlic
  • Olive oil
  • 1/2 cup water
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1/4 cup roughly chopped dill
  • 1/2 tsp salt, to taste
  • fresh ground pepper

Instructions:

  1. Preheat your oven to 400F. Roast garlic by chopping the top of the head off to expose the cloves. Place garlic on a square of foil and drizzle oil over top. Wrap the garlic in the foil and place in the oven for about 35 minutes or until very soft. Remove from the oven and allow it to cool before squeezing out the cloves into a blender.
  2. Add all ingredients to a blender and blend until smooth. Taste and add salt if needed, or more lemon juice for brightness.
  3. Serve with sweet potato fries, crackers, veggies, as a pasta sauce, or as a sandwich spread.

Notes:

*soften cashews either by soaking over night or placing in hot water for 30 minutes



Open-Faced Roasted Tomato Sandwiches

There’s NOTHING like a good ol’ tomato sandwich. I mixed up the classic southern tomato sandwich (don’t take away my southern card) and made these with roasted tomatoes and a tangy mayo spread. So if you’ve got 20 minutes, make these simple and delish sandwiches!

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If you’re into recipe videos, I made one for these sandwiches over on Tik Tok:

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Ingredients:

  • 1 tomato
  • Olive oil
  • Salt
  • Pepper
  • 1/4 cup vegan mayo
  • 1 tbsp lemon juice
  • 1 minced clove of garlic
  • Toasted bread

Instructions:

  1. Preheat your oven to 350F
  2. Lay out slices of tomato on a parchment-lined baking sheet and brush with olive oil. Lightly sprinkle with salt & pepper. Bake in the oven for 20 minutes
  3. Whisk together mayo, lemon juice, and garlic
  4. Spread mayo mixture on toasted bread, top with tomatoes, & enjoy!


Crispy Tofu Tacos with Vegan Lime Cumin Slaw

These tacos remind me of being on deck at a restaurant in the Bahamas eating some fish tacos and sipping a Kalik. But vegan! Ah, covid travel blues. Maybe they’ll spark some memories for you, too.

This slaw is the JAM, by the way. If you’re not into tofu, please – make the slaw at least! The little kick from the cayenne and sliced red onion is so good.

Also, if you’re not into tofu dishes – maybe you’ll like this one! I know it can be a little intimidating if you’ve never tried it or have only had it prepared one way. But tofu is basically magic and can soak up all kinds of marinades and be made to have so many different textures. These are, as the name says, the perfect little crispy golden bites that are perfect for tacos.

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Ingredients:

Lime Cumin Slaw

  • 6 cups/1 bag shredded cabbage mix
  • 1 small red onion, thinly sliced
  • 1/2 cup vegan mayo
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon agave or maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper

Crispy Tofu

  • 1 block extra firm tofu, cut into 1/4″ slices
  • 1/2 cup cornstarch
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Olive oil

Etc.

  • Tortillas
  • Sliced avocado
  • Chopped tomato
  • Lime wedges
  • Whatever else you want to top with
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Instructions:

Lime Cumin Slaw

  1. Whisk together dressing ingredients (mayo through fresh ground pepper) in the bottom of a large bowl.
  2. Place cabbage mix and red onion in the bowl with the dressing, and toss to coat.

Crispy Tofu

  1. Slice the tofu and place pieces between 2 towels, pressing gently, for 10-15 minutes to soak up some excess moisture.
  2. Whisk together cornstarch, smoked paprika, cayenne pepper, garlic powder, and salt. Coat each piece of tofu in the mixture and set aside on a plate.
  3. Over medium-high heat, coat the bottom of a large pan with oil and pan fry tofu 3-4 minutes per side until golden brown and very crispy.

Heat up some tortillas and assemble your tacos with the slaw, crispy tofu, sliced avocado, chopped tomato, or whatever else you’d like. Enjoy!



Vegan Mac & Beer Cheese Bites

It’s almost finger food and funny commercial day! Also I hear there are sports involved. Whether you’re here for the snacks or the football, you’ve gotta make some fun food! Personally, I think no Super Bowl is complete with two things: cheese and beer. Thus, vegan mac & beer cheese bites! These bites definitely make enough to serve a crowd, or for you to have leftovers all to yourself (what I’ll be doing on account of covid).

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Makes about 48 bites. Spread out to two mini muffin tins or bake a second batch.

Ingredients:

  • 1 (16 oz) box cooked elbow pasta, minus 1 cup
  • 1 cup soaked cashews
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 2 cloves garlic or 1 teaspoon powder
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt, plus more to taste
  • Pinch of cayenne pepper
  • 3/4 cup beer (lager)
  • Grated vegan cheddar cheese

Instructions:

  1. Preheat your oven to 350F.
  2. Add all ingredients except for beer to a blender and blend until smooth.
  3. Pour the cheese sauce into a saucepan with the beer, and heat over medium-low until thick and bubbly (5-10 minutes). Taste and season with more salt if needed. Stir the pasta noodles into the sauce.
  4. Lightly oil a mini muffin tin and spoon the mac and cheese into each hole. Pack the mac and cheese down tightly with the back of a spoon. Sprinkle some grated vegan cheddar cheese over the tops. Don’t skip this step because the cheddar shreds help keep the tops of the “muffins” together.
  5. Bake for 30 minutes. Remove and let cool for 10 minutes before gently removing each bite with a butter knife or the handle of a spoon. Repeat until all the mac and cheese is gone and you’re left with lots of mac and cheese bites.
  6. Serve alone or with a sauce like marinara or ketchup, and enjoy!


Lemony Chickpea & Cucumber Salad with Dill

If there’s one thing I could eat every day, it’d probably be this chickpea salad. That or curly fries. Or guac. Or pasta. The cucumber and red onion are crunchy, the dressing is fresh and tangy, and it all just makes for a really refreshing side dish. Also, bonus points for using up a decent amount of dill! Is anyone else always left with SO much after buying a bundle at the store? I don’t know if I’ve ever successfully finished one.

This salad is also very meal prep worthy! I make it at the start of the week and use it as a side with dinner, throw it in wraps or pitas, top some hummus toast with it, or just eat it by the spoonful straight out of the bowl. Double the recipe if you’ve got more mouths to feed or just want more for longer.

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Ingredients:

  • 1 large cucumber, seeds removed, sliced into half moons
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon stone ground mustard
  • 1 teaspoon maple syrup or agave
  • 1/2 teaspoon salt, to taste
  • a few cracks of fresh ground pepper, to taste
  • 1/4 cup fresh dill

Instructions:

  1. Prepare the vegetables and chickpeas. Place in a large bowl.
  2. Whisk together dressing ingredients (olive oil through dill) and pour over chickpea/vegetable mixture.
  3. Stir to combine, cover, and refrigerate for at least an hour before serving.


Green Sandwich with Vegan Pesto Cream Cheese

Making this pesto cream cheese is as simple as locating your favorite brands of non-dairy cream cheese and vegan pesto. Yep, most pestos aren’t vegan (or even vegetarian) due to the inclusion of parmesan cheese. Authentic parmesan cheese is made with animal rennet, an enzyme that’s found in the lining of a goat or calf’s stomach… But it’s easy to find a great vegan pesto at a variety of stores, or you could always make your own if you find yourself with lots of basil and a bit of time.

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Not sure which non-dairy cream cheese to buy? I’ve tried a bunch over the years, and am always here with the recommendations! Since you’re mixing it with pesto, you can get away with a cream cheese that’s good but not your favorite. Ultimately, you just have to explore a bit with vegan options to find what you like! Hate one brand? Try another next time it’s on sale, or mix up how you’re serving it. If you have been eating dairy cream cheese on plain bagels your entire life, it’s going to be a bit hard to find a vegan cream cheese that replaces that experience 1:1 at first. Try it on a bagel sandwich with lots of fresh herbs, capers, veggies, red onion, vegan deli slices, carrot lox if you’re feeling adventurous, or whatever tickles your fancy. Or, duh, mix it with pesto and make this!

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Ingredients:

  • Sliced bread
  • Non-dairy cream cheese
  • Vegan pesto
  • Fresh lemon juice
  • Fresh ground black pepper
  • Cucumber, sliced
  • Avocado, sliced
  • Arugula

Instructions:

  1. Toast your bread. While it’s toasting, whisk together equal parts cream cheese and pesto, a squeeze of fresh lemon juice, and a few cracks of pepper. Adjust amounts depending on how many sandwiches you’re making.
  2. Spread pesto cream cheese on bread, top with veggies, and eat!


Vegan Roasted Garlic Aioli with Shoestring Parsnip Fries

It’s parsnip season! If you’ve never cooked with parsnips, they’re very closely related to carrots. They have a sweet taste like carrots, but with an earthy nutty flavor.

I say aioli in a cheater’s sense, because this recipe uses prepared vegan mayo. Traditional aioli is made from egg yolks emulsified with olive oil.

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For the Roasted Garlic Aioli:

  • 1 small head of garlic
  • 1/2 cup vegan mayo
  • 2 teaspoons lemon juice, or to taste
  • 1/4 teaspoon dijon mustard
  • A pinch of salt

Instructions:

  1. Cut the top off the head of garlic to expose the cloves and place on a square of aluminum foil, drizzle lightly with olive oil. Wrap the foil tightly over the head of garlic, then roast in the oven at 400F for 30-40 minutes or until very soft.
  2. Allow it to cool and then remove the cloves (I squeeze them out) from the skins, and place them in a bowl. Mash into a paste with a fork and mix in with the vegan mayo, lemon juice, dijon mustard, and salt.
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For the Parsnip Fries:

  • 2-3 large parsnips, cut into shoestring pieces
  • Olive oil
  • Salt

Instructions:

  1. On a parchment-lined baking sheet, toss the parsnips with olive oil and salt.
  2. Bake at 400F for about 30 minutes, stirring halfway