Cape Gazette
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PLANT-BASED CHALLENGE, DINNER #5

By Dorothy Greet | Jul 31, 2014
Photo by: Dorothy Greet Plant-Based Dinner #5

We continue the challenge with everyone’s favorite—PIZZA.  Our goal is to create a delicious, healthful, satisfying dinner for 2, for the week, following these simple guidelines for whole food plant-based cooking and eating:

  • Include vegetables, fruits, beans and whole grains every day
  • Include greens everywhere possible (soups, salads, sauces, sandwiches, etc.)
  • Include starches in every meal (potatoes, oatmeal, brown rice, whole grain pasta, etc.)
  • Minimize salt
  • Avoid all added oil (no olive, coconut, canola, corn, peanut, etc.)
  • Avoid all animal products (no meat, dairy, cheese, fish, poultry, etc.)
  • Use nuts and seeds sparingly with the exception of chia and freshly ground flax seeds.
  • Use fruit for dessert and as a whole food sweetener instead of sugar.

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Dinner is served.  Here is tonight’s menu:

  • GRILLED VEGGIE PIZZA ON FLAT BREAD
  • TOSSED POTATO SALAD
  • CORN ON THE COB (we’d have it every night, it’s so good!)

No recipes needed, but here are some tips to make life easier:

  1. For the sauce, we used POMI PIZZA SAUCE, delicious, oil-free and in a box in the tomato section of your local grocery store.
  2. We topped our pizza with left-over grilled veggies from last night’s dinner—portabella pieces, peppers, squash, onions, whatever you like. My grandchildren like to add beans and corn and olives.
  3. For crust, we use whole grain, oil-free flat bread.
  4. We popped the partially husked fresh sweet corn right in the oven for 10 minutes or so at 375 with the pizza.
  5. We chopped up some tomatoes, cukes, beets, pickles and onions with steamed fingerling potatoes and a red wine vinegar, spicy mustard and garlic dressing .

Couldn’t be easier or more delicious!

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