Welcome to Week 3 of my dear omnivore Lee’s pledge to go meatless on Mondays! Yes, yes, I realize that today is Tuesday, but if your Mondays are anything like mine, you’ll understand that it’s difficult to get things done on Mondays! So, I’m here on Tuesday to share with you the meatless dishes that Lee ate on Monday.
Lunch Menu
Lunch, as it often is, was leftovers from Sunday’s dinner. I made kale-butternut squash soup in our slow cooker using no particular recipe. Soups and stews are perfect lazy day meals in that way. You can’t go wrong starting with a little olive oil, some onions and garlic, carrots and celery. Add a few main veggies of your choice — in this case, one chopped butternut squash and about half a pound of chopped kale and chard — and add liquid. For this soup, I used mostly water but added a few cups of vegetable broth and about 1/2 cup soy sauce as well. Season to taste, cook til done, and eat for a week!
Flatbread Pizza
1. Preheat oven to 350°F.
2. Spray or brush top of flatbread lightly with olive oil. Sprinkle with 1/2 tsp granulated garlic.
3. Place directly on center-positioned oven rack and bake for 5 minutes until lightly browned. Thicker flatbreads, some naan, and foccocia bread may take up to 7 minutes.
4. Prep your toppings while the bread is toasting. For this pizza, I sliced several crimini mushrooms, coated diced firm tofu in BBQ sauce, and shredded some cheese (goat cheddar in his case, soy mozzarella in mine).
5. Remove toasted bread from oven and place on a cookie sheet. Brush with BBQ sauce (about 1-2Tbsp per pizza, just enough for a thin coating) and pile on the toppings.
6. Return to the oven for 3-4 minutes. It’s done when the cheese is melty and the crust is brown-not-burned. It’s done when you say it’s done! Allow to cool a few minutes before slicing and devour!
