I think we can all agree that pizza is one food that just about everyone loves. It’s definitely a symbolic food, whether it brings you back to family pizza nights when you were younger or even a trip to Italy. Sadly, with growing food intolerances these days, not everyone is able to enjoy the original version of pizza. Lucky for us, or shall I say those with a dairy or gluten intolerance — there are SO many ways out there to customize pizzas. You can make them easily with vegan cheese, gluten free crusts, cauliflower crusts; the possibilities are vast.
I came up with these mini individual vegetable filled pizzas that just about anyone can enjoy and make in a matter of minutes. I love anything mini; the cuteness makes me smile! These mini pizzas would be great to pack for a lunch alongside a small salad.
These are totally customizable — you can add any and all of your favorite pizza toppings. The pizza sauce was homemade using Pomi’s finely chopped tomatoes. I simmered the full box of tomatoes with garlic, Italian seasoning, salt, and minced garlic. You can use the cheese of your liking here; I used Miyoko’s Vegan mozzarella. When baking, you will know the pizzas are ready once your cheese has melted. For the base, any English muffin would work as well — I used Mikey’s brand which made my pizzas paleo and gluten free.
Let me know if you decide to make it; I would absolutely love to hear what you think and see your personal twist on these pizzas! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy!
One of my favorite parts about collaborating with companies is being a part of campaigns that push me to step out of my cooking comfort zone — and this has to be one of my favorite creations from just that! This creamy risotto made with Bob’s Red Mill farro pairs absolutely perfectly with the Valley Fig Growers figs and the salty pistachios. It is not dairy free being that it contains ghee, but it could be made vegan by using vegan butter. If you are gluten free, you can sub the farro for rice. The dish is great to prepare for the week when you’re in a pinch for lunches and dinner, and would pair great with salmon or chicken. I also enjoy adding arugula – the possibilities are really endless.
The recipe calls for parmesan and I have an awesome recipe for vegan parmesan on my site which you can find here.
Let me know if you decide to make it and I would absolutely
love to hear what you think! If you remake on Instagram, remember to tag me at
@matcha_and_margs so I can send the love and support right back. Enjoy!
Course: Dinner, Figs, Lunch, Main Course, Meal Prep
1cupfarroI used Bob’s Red Mill; soaked and rinsed
1tspgheeI used Fourth & Heart
1/2tsppink saltmore or less to taste depending on sodium content in broth
1cupchopped dried figsI used Blue Ribbon Orchard Choice
1/4cupdairy free parmesancan use regular as well; recipe for my DF parm is linked above!
Soak the cup of farro for 30 minutes in water, rinse and pat dry. You can also buy pre-soaked farro to skip this step.
Bring a saute pan to medium heat with the avocado oil in it and saute the onions and minced garlic until translucent.
Add in the farro and 1 cup of vegetable broth. Bring it to a boil, while making sure to stir continuously until the broth is absorbed by the farro. Continue this step 5 times; by the end you will have added five cups of broth to the farro.
Once the farro is cooked, add in the ghee and the salt to taste. Make sure you take note of how much sodium is in your broth and add the salt accordingly! I like to buy low sodium broths so I can add the salt myself.
Stir in the chopped figs, the pistachios, and 1/4 cup of parmesan or vegan parmesan and enjoy!
‘Tis the season for ALL of the soups! I could eat soups year round, but there is definitely something special about eating them in the winter. I cannot get enough of them; they are the coziest and you can add in all of the nutrients and vegetables without compromising the taste. If you know me you know I am not a huge salad girl, so soups and stews are one of my favorite way to get my greens in. One of my top soups that I’ve made this season is my chicken sausage noodle soup.
This chicken sausage noodle soup has lots of veggies and some amazing Mustard Greens from Nature’s Greens. I really love and appreciate all of their pre-washed, farm fresh greens. The Mustard Greens specifically add the perfect peppery taste to the soup and beyond! They would be great sauteed with ghee or butter as a hearty side, and I love the idea of adding them to a pesto or chimichurri for steaks. Kale would be a great substitute for the mustard greens if you cannot find them near you.
Chances are I’m enjoying a soup with a slice of bread, crackers, etc. on the side, but this one adds in pasta which is the perfect addition of a carbohydrate. It also contains butternut squash, so you are bound not to leave the bowl feeling hungry. You can skip the pasta and use butternut squash noodles by making them with a spiralizer or buying them pre-cut at the store. This will keep the dish in the spirit of a traditional noodle soup. I’ve made the soup both ways and enjoy each version equally! I love making a big batch and having it for meals throughout the week; it stays good for about five days in the fridge.
Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy!
A few months ago I discovered Yellowbird Sauces line of hot sauces and completely fell in love! I love adding spice to almost all of my foods and was excited to find a way to do so with a healthier sauce that reminded me of Sriracha. All of their flavors are amazing, but my two favorites are probably the Habanero and the Blue Agave Sriracha! They’re sweetened with a touch of cane sugar and do not have any weird fillers or ingredients. And you know I love when you are able to find products on Thrive Market! (Click here to see my full blog post of my Thrive Market recommendations, Yellowbird included!).
Although I have been pouring these sauces on a lot of my meals, I thought it would be fun to create a recipe with them. Salmon and tuna cakes are one of my favorite things to make in a pinch when I do not have any food prepped and chances are I have a can of wild caught fish on hand. For this recipe, I used Natural Sea salmon. Their salmon is my favorite canned variety I have tried so far. It tastes so flaky and fresh! This is the perfect recipe to whip up for a quick and easy meal – I find that these can be incorporated into any meal of the day. For example, you can have them for breakfast with eggs on top. Hope you enjoy!