Recently I asked my facebook page what they would like to see more of on The Sweet Life. I was thrilled with the variety of responses with which I will enjoy working into this blog. Several people, and I’ve heard this before, asked for easy to prepare meals with few ingredients.
So per your request, I present:
I am a huge fan of pizza. I have probably mentioned this before. There was a time in the summer that Jason and I were making pizza at least once a week. But I’ve never felt great about eating that much pizza. Sure, I am one to indulge but typically I aim for healthier, well-rounded meals.
I found my solution on Pinterest. Often, when I’m putting Eden to sleep, I browse through the “food” categories on Pinterest. There I find amazing, mouth-watering foods in desperate need of veganization. And last night, I found just the recipe calling out for a vegan makeover.
Spinach and Mushroom Pizzadilla
2 whole wheat tortillas (or gluten-free tortillas for a gluten-free meal)
4-6 button mushrooms, chopped
6-8 black olives, sliced
large handful of fresh spinach
about 1/2 cup non-dairy mozzarella cheese (I use Diaya)
1/2 cup pizza sauce
salt and pepper to taste
2 tbsp oil for pan frying
Preheat a large skillet over medium-high heat with 1 tbsp of oil. Saute mushrooms and spinach until mushrooms are tender and browned. Remove from heat and add the second tbsp of oil. Assemble pizzadillas by spreading a thin layer of pizza sauce over one half. Add cheese then vegetables and top with a little more cheese. Fold over and place on hot skillet.
Cook 3-5 minutes, until browned. Flip over and cook the other side until cheese is melty and the tortilla is brown and crispy.
Serve with the extra pizza sauce for dipping.
Do you have any favorite easy-to-prepare meals? If so, share it with The Sweet Life.
Pictured below is Jason’s soon-to-be famous Tofu Rueben. When we are tired and don’t feel like cooking, we never say no to a Rueben.