Vegetable Flatbread

Serving: 4

Ingredients

1.    2 - 16oz package of ready made dough or 1 24 oz package. 

You can get this at most supermarkets. 

I used Trader Joe's "Ready to Bake Pizza Dough" 

2.    10 oz package of baby bella Mushrooms 

3.     2 medium sized brown onions - halved and thinly slice

4.     3 Garlic heads

5.     2 cups of cherry tomatoes slice in fourths

6.      1 cup of Olive Oil

7.      Balsamic Glaze to taste - Sold at most supermarkets

~Salt & Pepper to taste~

Directions

1. Pre-heat your oven to 400 degrees F

2. Remove the outer paper layers of the garlic. Slice 1/4 inch of the top of the cloves. 

3. Place your garlic in tin foil and pour about 3 tablespoons of olive oil. 

4. Cover your garlic with the tin foil and place in the oven for 40 minutes. 

5.  Heat a large skillet and add 2 tablespoons of olive oil. 

6. Add your onions and sauté for about 15 minutes on a medium heat. Continuously mix them so that they don't burn.

7. Once your onions are browning, add the mushrooms.  When your mixture looks sautéed to your liking add the cherry tomatoes. Keep on a medium heat and add 1 to 2 tablespoons of olive oil if needed. Sauté until your tomatoes begin to soften.

When the garlic is roasted...Time to make the Flatbread!

1. Combine both packages of dough. 

2. Spray a large baking pan with cooking spray. I used a 24" x 16" pan

3. Evenly lay out your dough. Spread a light layer of olive oil.  Sprinkle all vegetables over the dough. 

4. Place in the oven for 15 to 25 minutes depending on how long it takes for the crust to golden. 

5. When your flatbread is done, drizzle some balsamic glaze!

Healthy Buffalo Cauliflower

Serving: 3

Ingredients

1.  2 packs of cauliflower (12 oz) or 1 head

2.  3 tablespoons of olive oil

3.  4 tablespoons of buffalo sauce

4.  1 teaspoon of crushed garlic

5.  2 tablespoons of lemon juice

6.  Salt to taste

7.  Pepper to taste

Directions

1. Pre-heat your oven to 425 degrees F

2. Place your cauliflower - cut into bite size pieces into a mixing bowl

3. In a small bowl mix your olive oil, buffalo sauce, crushed garlic and lemon juice. 

4. Pour onto your cauliflower and mix well. 

5. Spray a baking pan with cooking spray. Place the cauliflower on the pan. 

6. Add some salt and pepper to taste on top. 

7. Place in the oven for 20 minutes.

8. Take out the cauliflower and flip over. Place back in the oven for another 5 to 8 minutes. 

Every oven is different, so make sure to check on it so that your cauliflower doesn't burn.

Spinach Puffs

Serving: 12 puffs

Ingredients

1. Frozen Chopped Spinach - 14.5 oz package

2. 2 Puff Pastry Sheets - 17.3 oz package

3. 2 Eggs

4. 1/4 cup of Minced Onions

5. 2 tablespoons of Olive Oil 

6. 1 teaspoon of Crushed Garlic

7. All Purpose Seasoning to taste (I used Emeril's Original Essence)

Directions

1. Pre-heat oven to 400 degrees

2. Squeeze all of the water out of the spinach in order to prevent soggy puffs.
3. In a mixing bowl, stir spinach, minced onions, olive oil, and crushed garlic.
4. Season to taste with your all purpose seasoning.
5. Mix in 1 egg.
6. Spray your 12 muffin cup tin (or lightly dab  with olive oil) to prevent puffs from sticking.
7. Slice your puff pastry into squares and place inside each muffin cup allowing the corners to stick up.
8. Fill each cup with spinach mixture.
9. Fold over the puff pastry ends.
10. Beat second egg in a bowl and brush on top of the puff pastry to give a nice gloss.
11. Put spinach puffs in the oven for 25 minutes.

~Happy Thanksgiving~

Veggie Quesadillas

Serving: 10

Ingredients

10 tortillas

4 bell peppers (orange, yellow, green, red)

4 cups of shredded cheddar cheese

1 red onion

3/4 cup of olive oil

Directions

1. Thinly slice bell peppers and red onion. 

2. On a medium-low heat,  coat frying pan with olive oil.  Sauté peppers and onion until they soften.  

*It's important for the vegetables to remain on a low heat in order for them to cook without burning. 

3. Once vegetables are sautéed, set aside. 

4. Lightly coat each side of the tortilla with olive oil, and place in the frying pan on low heat.  Evenly spread cheese on the tortilla and allow to melt.  Once the cheese begins to melt, add two spoonfuls of vegetables on top of the cheese.  Fold the tortillas in half and allow remove from pan when each side is turns a light brown.  

This is best served with sour cream, guacamole, and salsa!

~Enjoy~

Sweet Potato Soup

Serving: 4-5

Ingredients

1. 3 large sweet potatoes

2. 5 cups of vegetable broth

3. 1 teaspoon of nutmeg 

4. 1 1/2 cups of chopped walnuts

5. 1 teaspoon of cinnamon sugar

6. 1 teaspoon of salt

7. basil to taste

Directions

1. Chop sweet potatoes into bite size cubes

2. Place the sweet potatoes and vegetable broth in a large pot.  Mare sure the broth covers the sweet potatoes.

3. On a medium-high heat, mix the sweet potatoes and vegetable broth until potatoes begin to soften.  

4. Once softened, drain sweet potatoes from the broth and place in a mixing bowl.  Do not throw out vegetable broth as that will be used later for the soup.

5. Puree the sweet potatoes until they become a smooth texture. 

Walnuts: 

6. Preheat the oven to 350 degrees.

7. Spray cooking oil on a baking sheet and place chopped walnuts.  

8. Place in the oven for 8-10 minutes, or until toasted.  

Back to soup...

9. Add sweet potatoes back into the pot of vegetable broth, and place on a medium-low heat.  

10. Add nutmeg, cinnamon sugar and salt.  Mix well.  

11. Once heated, add basil to taste. 

12. Pour sweet potato soup into a serving bowl and top off with some toasted walnuts.   

Breaded Cauliflower

Serving: 6

Ingredients

1. Head of cauliflower

2. 3 egg whites 

3. 1 1/2 cups of seasoned breadcrumbs 

4. 3/4 teaspoon of salt

Directions 

1. Preheat oven to 400 

2. Line a baking sheet with tinfoil and set aside

3. Cut the cauliflower into small florets and wash thoroughly

4. Set two bowls aside, one with the egg whites, and the other bowl with the breadcrumbs and salt

5. Dip each floret into the egg and then into the breadcrumbs until it is fully coated

6. Place the fully coated floret onto the baking sheet until all the florets have been covered

7. Bake for about 30 minutes or until golden brown, turning over the florets halfway through baking 

8. Enjoy while hot! 

Stuffed Veggie Pizza Potatoes

We enjoyed making this recipe for She Scribes. 

To get the recipe for this delicious side dish, click here.