Pizza with spinach and chickpeas

Pizza is our go-to meal for late-night dinners, or stressful days that seem like things can’t get any worse. Unfortunately, we seem to have had a lot of those lately. Hopefully, you dear readers are not yet bored with our pizza creations. This was another good one.

The Kitchn pizza crust recipe (3/4 of a single batch), 4 minced garlic, 1 cup spinach leaves, 1/2 cup grape tomatoes sliced, 1/2 cup red bell pepper diced, 3 green onions diced, 1/2 cup canned chickpeas, salt, pepper, oregano. (The cheese is non-dairy, unvegan cheese, wtf?)

Advertisements

Vegetarian Italian bean and vegetable soup

With the freezing monsoon weather, it was definitely another night for soup. Following a confusing conversation about making matzah ball soup, S and I went for an Italian style soup, reminiscent of minestrone, without the pasta and some other key ingredients. Oh, and we got to use our new immersion blender, which is so much better than the old one!italian soup

½ package vegetarian bacon, diced

1 onion, diced

3 celery stalks, chopped

4 garlic cloves, minced

4 small potatoes, chopped

Salt and pepper

2 cups swiss chard

1.5 cups chopped tomatoes

1 can white beans, with liquid

1 can kidney beans, with liquid

4-5 mushrooms, chopped

2 TBL miso

32 oz water (or to cover)

1/2 TBL parsley

1 bay leaf

¼ tsp thyme

1 TBL basil

1 TBL oregano

3 green onions, chopped for garnish

In a large pot, saute vegetarian bacon, onions, garlic, celery, salt and pepper with some olive oil. When the vegetables begin to soften, add in potatoes and saute 2-3 minutes. Add remaining ingredients, except spices. Add enough water to cover and bring to a boil. Add spices and reduce heat to simmer. Cook 30-40 minutes. Pulse about half the soup with an immersion blender for a creamy texture. Serve with chopped green onions.