In general it has mild flavors that do come together to make a very tasty meal. The recipe was simple to veganize by substituting vegan cheese for the feta. Her blog is bi-lingal, just scroll down for the English version.

It really did taste like a smooth pureed version of one of our favorite meals, the classic Provencal dish ratatouille. It’s a hearty soup that can be enjoyed as a supper with nice whole grain bread. The balsamic vinegar really makes a nice touch and adds a lovely depth of flavor to the soup.

Yield: 2 pizzas

Ingredients:

for the pizza dough:

• 3 cups flour
• 1 pkg. yeast
• 1 tablespoon olive oil
• pinch salt
• 1 teaspoon sugar
• 1 cup warm water
• 1 tsp. baking powder (optionally)

for the tomato sauce:

• 1 can tomato paste
• pinch salt
• pinch Italian herbs

toppings:

• 1 eggplant sliced
• 1 zucchini, sliced
• 1 ripe tomato sliced
• 1 bell pepper, sliced
• 2-3 artichokes, sliced
• 1 onion sliced in rings
• 2-3 large mushrooms, sliced
• some green olives
• vegan cheese, grated
• pinch Italian herbs

Directions:

to make the dough:

1. Make the pizza dough at least 2 hours ahead of time.
2. Place the flour in a large bowl, add the salt and whisk it around.
3. Add the sugar to the warm water, then the yeast.
4. Allow the yeast to begin to bubble (only takes a minute).
5. Using a mixer, mix the yeast and olive oil with the flour.
6. Mix until you have a smooth ball of dough.
7. Place the dough in a lightly oiled bowl and put in a warm place to rise.
8. It will take 45 minutes to an hour depending on the temperature.

to make the sauce and prepare the toppings:

1. While the dough is rising, make the sauce by blending the ingredients together.
2. Slice and optionally grill the vegetables.
3. You could roast them in the oven, thus pre-heating the oven for the pizzas, or leave them raw and they are crunchy.
4. We chose to lightly grill them.

to make the pizza:

1. This recipe makes 2 think crispy pizzas. If you want a bit more bready, add 1 teaspoon of baking powder as you roll out the dough to form the pizzas.
2. Roll out the pizza dough and prepare the pizza pan with spraying oil.
3. Lay the dough on the pizza pan.
4. Spread the tomato sauce, and grate the cheese.
5. Top with the grilled vegetables, sprinkle some Italian herbs and bake in the oven for 18-30 minutes.

It made a lot, so we are looking forward to left overs for lunch tomorrow. It is easy to make, and the instructions are easy to follow. I hope you give this tasty recipe a try, you’re sure to enjoy!

It was quick and easy to make and oh so yummy. We didn’t have any black beans on hand, so we used black eyed peas instead. Guess that would make it Southern Mexican. Do give the recipe a try, it’s quite tasty.

Serving Size: 4

Ingredients:

• 2-3 Belgian endives
• 2 tomatoes

for the guacamole:

• 3 avocados
• 1 tbs. olive oil
• 2-3 tbs. lemon juice
• 1-2 cloves garlic, minced
• salt and pepper
• Tabasco or cayenne pepper

Directions:

to make the guacamole:

1. Peel, stone and mash the ripe avocados using a fork.
2. Add 3-4 tablespoons of lemon juice and 1 or 2 good sized cloves of minced garlic.
3. Season with salt, pepper and Tabasco.
4. If living in tropical areas you can add sprigs of fresh cilantro of culantro, otherwise you can use fresh coriander leaves.

to make the salad:

1. Cut the bottom of the Belgian endive off and separate the leaves.
2. Carefully wash in cold water and blot dry.
3. Wash the tomato and cut into eighths.
4. Place a generous mound of guacamole in the center of each salad plate.
5. Surround with individual Belgian endive leaves and alternate with the tomato wedges.

Serving Size: 4

Ingredients:

• 1 can (28 ounce) tomatoes
• 1 can (15 ounce) water packed artichoke hearts
• 1 onion, chopped.
• 2 tablespoons oil
• 1 clove garlic, minced
• 3 bay leaves
• splash lemon juice
• 1 cup water
• freshly milled lemon pepper
• 1/2 teaspoon oregano
• 1 teaspoon basil
• 3 tablespoons plain soy yogurt

Directions:

1. Chop the onion and mince the garlic.
2. Heat the oil in a large soup pot.
3. Add the onion and garlic and saute until soft.
4. Add the tomatoes, water and bay leaves.
5. Add the artichokes and the water they are in (reserve 3 artichokes to use as garnish.
6. Add the splash of lemon juice, basil and oregano.
7. When the soup has come to a boil, remove from the heat.
8. Remove the bay leaves and puree the soup. (I use and immersion blender).
9. Add the soy yogurt and mix well into the soup.
10. Taste the soup and season with additional salt and some lemon pepper.
11. Carefully slice he remaining artichokes in quarters.
12. Serve the soup, dusted with some freshly ground lemon pepper and a few artichoke pieces.

Ingredients:

• 1 pound cherry tomatoes, halved
• 1 pound strawberries, hulled and sliced
• for the dressing
• 2 tablespoons walnut oil
• 2 tablespoons strawberry vinegar
• 1 tablespoon maple syrup
• 1 teaspoon poppy seeds
• 1 teaspoon vegetable bouillon powder
• optional herbs

Directions:

1. Wash and slice the tomatoes.
2. Wash and slice the strawberries.
3. Make the salad dressing by combining the ingredients and whisking.
4. Place tomatoes and strawberries on individual plates, add the dressing and serve.

Notes:

Regular tomatoes can also be used and sliced in wedges. You can also serve the salad o a bed of lettuce or other salad greens. We enjoyed this for lunch today.

Serving Size: 4

Ingredients:

• 1 tablespoon oil
• 1 medium eggplant, cut in small pieces
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 1 clove garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 8 basil leaves, chiffonade
• dash of Tabasco
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 large baguette

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Directions:

1. Chop the onion and saute in the oil.
2. Add the chopped red bell pepper and cook until it begins to soften.
3. Add the eggplant pieces and saute.
4. Add the tomato pieces, red wine vinegar and tomato paste.
5. Add the minced garlic and basil.
6. Stir well to mix and allow all to simmer.
7. Season with salt and pepper and Tabasco if desired.

Slice the baguette ad brush each side to the slices with olive oil. Place on the grill to toast.
Serve the baguette with the eggplant on top, optionally garnished with basil leaves.

Serving Size: 4

Ingredients:

• 500 grams / 17.6 oz. gnocchi
• 250 grams / 8.8 oz. fava beans
• 1 red bell pepper, de-seeded and cut in very small pieces
• 1 red onion, sliced very fine and minced into small pieces
• 12 pieces sun-dried tomatoes, cut into small pieces
• 1 tablespoon olive oil (or the oil from the sun-dried tomato jar)
• Italian herbs
• garlic salt
• salt and pepper to taste

Directions:

1. De-seed and mince the bell pepper.
2. Mince the red onion.
3. Remove the outer skin from the fava beans.
4. Cut the sun dried tomatoes into small pieces.
5. Bring a large pot of salty water to boil for the gnocchi.
6. In a large frying pan, heat the oil, and saute the bell pepper pieces, while they are cooking, add the red onion pieces.
7. Saute both until just glassy.
8. Add the sun-dried tomato pieces.
9. Add the gnocchi to the boiling water and cook for a few minutes, until they begin to float.
10. Drain the water and add the gnocchi to the sauteed vegetables.
11. Mix well so that the gnocchi are well seasoned.
12. Add the Italian seasonings, garlic salt and season to taste with salt and pepper.
13. Add the fava beans and cook until all are warmed.
14. Serve the meal garnished with Italian herbs or grated soy cheese if wished.