Tuesday, November 19, 2013

Veggie Pizza Boats

Its been a whirlwind couple of weeks for me and now that things are settling down I can finally sit down to do a post.  I have been eating out frequently and cooking here and there, so I am really glad to be back to a normal schedule where I can cook every night.  I have been really doing good about brown bagging it at work, but when I get home it seems that I just opt for ordering out.  Now that I am back in my groove I wanted to post something simple and scrumptious that make the bridge to getting back on track easy for you too!

So one day when I was feeling down my best friend. Caity, invited me over for dinner to cheer me up.   And she did.  She made vegan pizza boats.  And they were awesome.  I loved pizza boats as a kid, and completely had forgotten about them.  She always knows how to get me feeling back to normal.  This is her recipe and I just had to share it with y'all.  These pizza boats are so easy and quick that you can throw them together in 20 minutes.

She made them a couple times for me and used different toppings every time,  so they are versatile and you can use whatever veggies or other toppings that you want!  The first time she used a easy vegan cheeze sauce made with nutritional yeast, the second time she topped them with avocado and nutritional yeast.  My version tonight uses raw veggies instead of her sautéed version(which is equally awesome) sprinkled with just nutritional yeast, because I can be a lazy vegan.

Feel free to judge me.

I gave this recipe a try last night...and the night before.... just to make sure I could duplicate it and make it as yummy as hers.

      Veggie Pizza Boats:
1 loaf fresh Italian bread
1 zucchini
4 baby bella mushrooms
2 teaspoons chopped onion
pizza sauce (I used organic Delallo)
1 clove fresh garlic
cherry tomatoes
nutritional yeast
fresh basil
4 tbsp. olive oil
fresh spinach
coarse salt
Italian seasoning
fresh ground pepper

Cut loaf into four pieces, so that you have boat like quarters.  Mix seasonings (Italian seasoning, S&P and minced garlic clove) in olive oil.

Spread oil and herb mixture onto bread.  (If you have a silicon brush, now is the time to use it, I don't have one, so I used a teaspoon.)  Then bake at 400 degrees for 5 minutes to toast bread.  This is an important step, so that your boats don't become soggy. 

Spread pizza sauce onto boats, then cover with spinach leaves and then cover in toppings.

Bake boats for an additional 10 minutes.

Top with nutritional yeast and broil for an additional 2 minutes. Garnish with fresh chopped basil, I bought my tiny organic basil plant at Whole Foods for $3.99.

Serves two hungry vegans.