Green Pear Flatbread Pizza

Happy National Pi Day! Let’s celebrate with pie. Pizza’s a pie, right?
Green Pear Flatbread Pizza | plantcrush.co
Fragrant pear slices + savory cilantro pesto + a toasty herb crust. I’ve been dreaming of this green pizza. When the idea for this recipe formed, I was feeling in between two things: inspired by the color green and craving a friend’s beloved apple pizza. Pesto-based pizzas may be above classic pizzas in my book of flavor cravings.

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Christmas Superfood Bark

Chocolate bark is one of my favorite things to make for the holidays! In the past, I have often sprinkled crushed candy canes on top of my chocolate bark, but I’ve been wanting to use healthier toppings. I’ve also been inspired by this healthy chocolate base without refined sugars!

I immediately thought of pomegranates and pistachios for toppings–the colors are perfect for Christmas and they go well with chocolate!

Pomegranates are loaded with Vitamin C, can help your body fight cancer, and improve your metabolism! Pistachios are packed with nutrients, fiber and healthy fats, plus they’re rich in cancer-fighting vitamin E.

Not only are these ingredients gorgeous, they are rich in immune-boosting antioxidants, minerals and vitamins! Why would I not want to sprinkle my chocolate with them? Superfoods > crushed candy. 🙂

Christmas Superfood Bark!

The resulting bark was beautiful in both appearance and taste–silky-smooth, rich chocolate, accompanied by refreshing bursts of juicy, tart pomegranate arils, and finally, a nice crunch from the pistachios! I was amazed at the contrast and harmony of it all. Love! Continue reading

Rustic Savory Mushroom & Green Bean Crostata

The holidays are here and that means it’s pie season. I much prefer galettes and crostatas, though, and they are so much easier than pie!

A crostata (or a galette) is a free-formed pastry, which is why I love it so much. Usually it’s a dessert Savory Rustic Veggie Crostatadish, filled with seasonal fruits, like this apple galette I made, but it can also have a savory filling! Like potatoes, or tomatoes, for example. 🙂 I’ve been wanting to attempt a savory crostata for a while, and I finally got to make one and record the measurements this week!

Inspired by comfort food and pretty pastries, this is like a dressed up version of a green bean casserole. I actually like it better, because the herbed crust is so delicious! This is great for Thanksgiving, or for dinner on a relaxing Sunday evening.

Please note: the measurements below are for two crostatas (I couldn’t just make one!), but feel free to half them if you don’t want to make that much!

Rustic Savory Mushroom & Green Bean Crostata

Rustic Savory Mushroom & Green Bean Crostata
(makes 2 crostatas, 5-8 servings)
Total time: 2 hours

Herbed Crust 

Ingredients:

  • 2 1/2 cups whole wheat pastry purpose flour, chilled
  • 1 tiny pinch sea salt
  • 2 t organic sugar
  • 1 cup chilled non-dairy butter (I used Earth Balance this time–I want to experiment with a coconut oil crust in the future! Do any of you use Nutiva products for baking?)
  • 6 T fresh herbs, finely chopped (I used 2 T each of thyme, parsley and sage)
  • 4-5 T ice water
Method:
  1. Pulse the flour, sea salt, and organic sugar in a food processor until well incorporated.
  2. Cut the non-dairy butter into the flour mixture, using a fork. Don’t worry about making the butter pieces small—sugar cube sized chunks are fine.
  3. Process in the food processor until you get a coarse, crumbly mixture. Clumps are fine here. Halfway through, add the herbs.
  4. Add the ice water to the mixture, one tablespoon at a time. Pulse after each tablespoon & assess if you need to add more water each time you do–you want the dough to just come together.
  5. Divide your dough in half and carefully dump each half on two separate pieces of saran wrap. For each round of dough, take the plastic and wrap it around the dough, shaping it into a flat disc as you go. Watching Martha Stewart do it is helpful! 🙂
  6. Chill your dough in the fridge for at least an hour (or overnight). While your dough is chilling, you can prepare the filling!
Green Bean & Mushroom Filling

I used Fork and Beans’ Green Bean Casserole recipe, with several of my own adjustments (noted below).

Ingredients:

  • 10 oz fresh green beans, chopped and boiled until just tender—put them in ice after straining so that they stay fresh. Once they are cold, take them out of the ice and let them dry on a paper towel.
  • grapeseed or olive oil
  • 1 shallot, minced
  • 8 oz sliced mushrooms
  • 2 T garbanzo flour (or regular all purpose flour)
  • 1/4 cup vegetable broth–all I had on hand was phở broth, so I just went with it, but it actually turned out amazing! It made everything very aromatic! 🙂
  • 1/2 cup plain, unsweetened almond milk
  • 2 T nutritional yeast
  • a generous dash of garlic powder
  • a pinch of nutmeg
  • salt and pepper to taste
After finishing step 3 on Cara’s recipe, I transferred the creamy mushroom sauce to a large mixing bowl and added the green beans to it. 

Assembling the crostataRustic Savory Mushroom & Green Bean Crostata

  1. Preheat the oven to 375 degrees F.
  2. Take the chilled dough rounds out of the fridge.
  3. On a floured surface, roll the dough rounds into rough circles.
  4. Transfer the dough rounds to two glass pie pans (mine were 8 inches in diameter), or a baking sheet.
  5. Spoon the green bean and mushroom filling onto the dough, leaving about 1 1/2 inches at the edges. Fold all edges of the dough towards the center. Food52 has some good tips for this.
  6. Brush the crust with some almond milk or melted nondairy butter.
  7. Sprinkle the whole thing with breadcrumbs or almond parmesan, to your taste. Last night, I made some herbed breadcrumbs with my favorite Ezekiel bread, so I used those! Check out my Facebook for the herbed breadcrumbs recipe.
  8. Lower the oven’s heat to 350 degrees F and bake the crostata for 30-35 minutes, or until the crust is golden. I let mine bake a little longer because I wanted it to be extra toasty!

Enjoy, and I hope everyone has a beautiful time with their family this weekend! Thank you for reading!

Easy Overnight Hot Chocolate Oats

Waking up early to make a healthy breakfast is such a chore. Thankfully, Pinterest has led me to the discovery of an easy breakfast solution for people on the go: overnight oats!

This breakfast be prepared in just a few minutes the night before, with no cooking required. It’s perfect for students and busy folks. Overnight oats are usually eaten cold, but these days, I like a warm breakfast, so I will be heating mine up in the morning.

This is like hot chocolate in oatmeal form–something I know I can wake up to!

Overnight Hot Chocolate Oats

Overnight Hot Chocolate Oats
(serves 1)

Prep time: 5 minutes
Wait time: 3 hours +

Ingredients:

  • 1/3 cup rolled oats
  • 1/2 cup nondairy milk (I used almond milk!)
  • up to 1.5 T cocoa powder (you can adjust according to your preference)
  • 1 T chia seeds (optional)
  • 2 t maple syrup (or to your taste; you can taste and add more in the morning if you want)
  • a few semisweet chocolate chips (optional)
  • a dash of cinnamon

Method:

  1. Mix everything together in a bowl or a mug, cover and let it sit in the fridge overnight while you sleep, or at least three hours (lookin’ at you, night owls!).
  2. In the morning, stumble to the fridge, take out your oats, and warm them up before devouring. I added some pecans to mine and it was awesome.

I like my oatmeal a little thick, but if you find it’s too thick, feel free to add another splash or two of almond milk. This recipe is super adaptable, so if something is not to your taste, just adjust!

If chocolate isn’t your first choice for breakfast, then
A. I doubt your sanity, and
B. Check out these recipes on Buzzfeed for more flavor variations!

What are your favorite easy breakfast solutions? Please share with me in the comments below!

Chili Mac’n’Cheese

If you’re new to vegan comfort food, you probably have a burning question about the title of this blog post: How can mac’n’cheese be vegan?! What is this blasphemy? I refuse to acknowledge the possibility. (Can you tell I’ve gotten reactions like this before? hehe)

Calm down, take a breath and stay with me, my friend.  The possibilities are endless and wonderful. This Pinterest board lists tons of ways to make vegan mac’n’cheese, including pumpkin, cashews, tofu and even cauliflower. It’s an adventure!

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