Happy Tuesday All! I skipped life yesterday because it was a holiday and I was home chilling with my kids. Actually, I got about 5 hours into my taxes and then said “screw it” for the day and decided to come back to them next weekend. That’s pretty bad since I’m an accountant and a business owner as well, but sometimes you just need to put the adulting to the side and enjoy life? Am I right?

As promised for those of you who have found me via Facebook or Instagram, I’m going to give you a little heartwarming today. A couple of CRAZY-SIMPLE recipes that will warm you to your bones, and leave you nourished. The great thing about the Bean Soup I’m including is that you can adjust it to your own taste, but for my readers who, like me, are in recovery from ED, you’ll find this easy to eat in small quantities. Legumes are soo good for getting in some high-quality nutrients. Just be warned, because of legumes function in digestion, it does tend to cause some tummy rumbles (if you know what I mean)! If you aren’t married, maybe save it for a night when you’re not sharing a bed with a significant other.

The other recipe I’m going to share is for a super-simple breakfast pizza. I’m all about using up leftovers and not wasting food, so this recipe came about because I just really wanted something a little heavier than oatmeal or avocado toast over the weekend, and I also had some random breakfast fillings left to use-up. Mission accomplished…breakfast pizza to the rescue!

Bean Soup

Ingredients:

-Jar of Mixed Beans (I used Randall’s mixed beans)
-Can of Brown Lentils (Simple Truth now has Lentils in a can!!)
-Yellow sweet onion, 1 medium, chopped
-3/4 lb Carrots, chopped into half moons
-3/4 lb Celery with leaves, chopped
-Bay leaf
-Dried Dill, 1/2 tsp
-Dried Italian Herbs, 1 tsp
-Garlic, minced, ~1 tsp
-Salt & Pepper to taste
-Veggie Stock, I used about 3 Cups

I used my OnePot for this recipe and would HIGHLY suggest you invest in one if you don’t already have one. I use it for everything!

Directions:

1. Set OnePot to saute and add splash of water or veggie stock along with onions. As you chop the remaining veggies, add them in as well and stir until they start to soften slightly and onions start to go translucent.
2. Add in remaining ingredients, and set OnePot to Slowcook setting for 4 hours. You can do it for longer, but I didn’t start mine until nearly 2pm, so I only needed it to cook for 4 hours. OnePot adjusts the intensity to suite your cook time, so that is awesome!
3. I did come back and stir it 1-2 times during cooking, but as long as you had previously stirred before covering and leaving it, it would be fine to wait until done. You don’t want to stir too much or the beans and lentils will turn to mush.
4. Once done, serve with a side of vegan cornbread for a hearty meal. I prefer sweet cornbread, but I also ate this the first night on its own with nothing on the side.

Breakfast Pizza!!!

Ingredients:

-Pillbury pizza dough (accidentally vegan!)
-Leftover Green bell pepper, Onion, and mushrooms sauteed (or you can make fresh)
-Leftover Tofu Scramble (or you can make fresh)
-Sprinkle of Daiya Cheddar Shreds, or other vegan cheddar-style cheese (or skip if you prefer)
For the Vegan Gravy-
-1/4 C Flour
-3-4 Tbsp Vegan Butter
-Almond milk (unsweetened original)
-Salt and pepper
-1 packet of Splenda

Directions:

Note: Since I had leftovers that is what I used, but if you need to know how to get these leftovers, check out a previous post on Tofu Scrambles and veggies HERE.
1. Roll out pizza dough onto a Silpat or other nonstick baking surface. I swear by Silpat because it has no wasteful use of paper and doesn’t require oils.
2. Reheat leftovers or make fresh then sprinkle across top of pizza. Make sure to get them close to the edge because as it rises it will naturally push them into the middle.
3. Sprinkle with a little of the vegan cheese (if using).
4. To make the gravy: Melt the vegan butter in a small saucepan on low-medium heat. then add in the flour and stir or whisk to fully incorporate to a Roux. Allow the roux to cook about 1-2 minutes and slightly turn a pale golden color. This ensures that your gravy doesn’t have a heavy ‘flour’ taste.
5. Slowly whisk in a little Almond milk  adding more as it thickens until its holding stable at the consistency you prefer for gravy. I think I used around 1 C of Almond milk.
6. Once the gravy is thoroughly combined, remove from heat and add in salt, pepper, and single packet of Splenda (you can use other sweetener its just what I had).
7. Here is where you get to choose. You can either add dollops of the gravy to the pizza prior to cooking, or you can let the pizza cook while you make the gravy and add after. I prefer after since vegan gravy’s and other ‘creamy’ things tend to get weird in the oven.
8. To bake the pizza, cook in a convection oven for about 18-20 minutes at 350 degrees F. Watch closely toward the end as depending on the strength of your oven you may need to remove it a littler earlier.
Hopefully, everyone finds these easy and quick recipes for your lazy in need of comfort food days as good as my family did. As always, sorry about the potato quality pictures, but it’s really about how it tastes, so whatevs!
Hope everyone has a GREAT Tuesday, and as always, feel free to friend me on Facebook for more insights into how I eat, how I’m recovering, and because we all need more happy friends in our lives! You can also PM me on any social media or at my email address (PM me and I’ll share it) and I’ll help guide you to some excellent other sites for recipes (with better pictures than mine) or resources for plant-based eating and recovering from ED!
XOXO,
Amber