Meatless Monday

Cauliflower Crust Pizza

It’s that time again… Meatless Monday! It’s also time that I start interning full time and hanging out with my family. I took a one week break between finishing finals and beginning the job, and it was a long week. I loved the time and freedom, but I look forward to structure and business work will provide.

Cauliflower Crust Pizza is a favorite at my house, as it offers a low-carb pizza option. I like to make the margherita pizza detailed in this recipe, but I also tried a traditional cheese pizza for one of my picky eaters. However, margherita remains a favorite.

You should probably eat the pizza with a fork rather than pick it up. I’ve seen it picked up before, but I prefer the cleaner option of silverware. Also, the pictures show the pizza on foil. I only used foil because we were out of parchment paper, but I prefer parchment.

Cauliflower Crust Pizza

Servings: 2   Prep time: 40 minutes

2 cups cauliflower, grated

1/2 cup shredded mozzarella cheese

1/4 cup shredded parmesan cheese

1 egg

1 cup crushed tomato

fresh mozzarella cheese

10 large fresh basil leaves

Preheat oven to 450 degrees. Line two pizza stones or pans with parchment paper and spray with cooking spray. Set aside. Grate cauliflower and pat dry with paper towel to remove moisture. Mix cauliflower, grated mozzarella, and grated parmesan. Slightly beat egg and add to cauliflower mixture. Divide crust in half and spread onto each piece of parchment paper, about 1/4 inch thick. Bake crust for 12-15 minutes, until it begins to brown. Remove crust from oven and add crushed tomatoes, basil, mozzarella, salt, and pepper. Return to oven and bake for 10 minutes.

Soba Noodles with Veggies

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Please welcome back Meatless Monday! For years I occasionally prepared Meatless Monday meals, but I recently decided to try cutting out meat every Monday. I choose not to eat meat on Mondays primarily because it gives me an opportunity to try new ingredients. For some they are, but soba noodles are not in my usual rotation. I also enjoy choosing fresher foods that are high in nutrients.

I won’t post a meatless meal every Monday, but when I come up with a good one I will surely share.

I saw many recipes for soba noodles, but they are new to me. Soba noodles come from buckwheat flour and wheat flour and are about as thick as spaghetti. Still, I was careful to stray too far from my usuals, so I put Brussels sprouts with them.

Soba Noodles with Veggies

9 oz soba noodles

1 1/2 cups very thinly sliced Brussels sprouts

1/2 cups roughly chopped kale

4 cloves garlic

1/4 cup vegetable oil

3 tbsp soy sauce

2 tbsp rice vinegar

2 tbsp lime juice

1/4 tsp red pepper flakes

fresh cracked pepper

parmesan cheese

Place soba noodles in boiling water and let simmer for 3 minutes, then drain and rinse, or cook according to package. In a sauté pan, heat vegetable oil and add garlic, Brussels sprouts, and kale. Cook over medium high heat, stirring occasionally, until Brussels sprouts are tender, about 6 minutes. Add soy sauce, rice vinegar, lime juice, red pepper flakes, and pepper to sauté and remove from heat. Add noodles to vegetable mixture, stirring to coat noodles in sauce. Serve topped with parmesan cheese.