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Roasted Veggie Pizza with Hummus + Goat Cheese

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October! Where did you come from? It seems like just yesterday I was giving you guys a recap of August. It was another good month here on The Dreaming Foodie. My views nearly tripled from August! I am so unbelievably grateful for every single reader, all the time. Thank you, thank you so so much! I am grateful and very excited to see where October takes us!

Before I get to today’s recipe, let’s do a little review. 

September recipes:            

Chai Muffins with Pistachios + White Chocolate 
Curry Eggplant Pizza
Curry Stuffed Peppers with Chickpeas + Carrots
Go-To Granola
4-Ingredient Pumpkin Smoothie
Mediterranean Pasta

We also planted a garden and celebrated Amanda’s birthday!

I also wanted to share with you some old recipes we’ve made this month.

Loving lately:

Shrimp + Rice + Veggie Cabbage Wraps
Rosemary + Goat Cheese Twice Baked Potatoes 
Simple Bruschetta
Summertime Pasta Salad
Smoked Salmon Quiche
Smoky Black Bean + Cilantro Veggie Burgers
Almond Milk

Now, onto a new month with an amazing new recipe!

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This recipe is inspired by the cafe where I work. We serve a grilled veggie wrap with grilled veggies, hummus and goat cheese, all wrapped up tight, cut in half and served pretty on a plate.

Every time I make one to serve, I want to eat it myself. It has all the things I love. A ton of different veggies, creamy hummus and the best ever: goat cheese. I think about the wrap all the time and one day I thought, how about making this into a pizza?

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I really liked this curry eggplant pizza, but if curry isn’t your thing and eggplant isn’t your thing but you want to try a hummus pizza, this could be your new thing!

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We usually grill the veggies at The Cedars House, but to be honest, I’m kind of not ready to use our grill by myself. Greg and I are getting better and better at doing the charcoal thing, but it’s just not time for me to do it myself yet. Being that I make most recipes for this blog during the day while Greg’s gone, I decided to roast the veggies rather than grill them. That being said, if you want to grill the veggies for this pizza, I know that it’d be excellent. 

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I also made my own hummus for this pizza but you can do what is best for you! I bought a container of hummus at the store for Greg and I and I was just not in love with it at all. I bought it to save time and for convenience, but decided after eating it that I would make an extra effort to make my own from now on. It truly is so easy to make your own hummus and you can control what flavors go into it. 

My recipe for hummus was so simple. I used: chickpeas, lemon, salt, pepper and olive oil. I skipped the tahini because I didn’t have any and it is not necessary to use it, in my own opinion. I went heavy on the lemon juice because I just love that lemony flavor in the hummus and I left out fresh garlic because I knew I had put some on both the crust and the veggies. 

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This is definitely nothing close to a traditional pizza. I baked the crust first, let it cool and then topped it and ate it without putting it back into the oven. The crust was crispy + garlicy, the hummus creamy + lemony and the veggies tender + flavorful. I did not try this myself but I imagine these toppings going great on a pita round. It would be quicker but just as delicious, I think. 

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Also, after I was done topping the pizza, I “accidentally” had leftover roasted veggies and hummus, and thought it was excellent to dip those veggies in that hummus. Yum. Perfect little snack.

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This is a quick weeknight meal made just for you. Go get some veggies, roast them up, spread some hummus, crumble some cheese and enjoy!

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Roasted Veggie Pizza with Hummus + Goat Cheese
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Ingredients
  1. 1 pizza crust
  2. 1 garlic clove, minced
  3. 1 small eggplant
  4. 1 small zucchini
  5. 1 small yellow squash
  6. 1 medium bell pepper
  7. 1 medium red onion
  8. 2 small portobello mushrooms
  9. Olive oil
  10. Garlic salt
  11. Pepper
  12. Goat cheese
For the hummus
  1. 1 can chickpeas, 1/2 of the liquid drained
  2. Olive oil
  3. Juice from 1/2 a lemon
  4. Salt
  5. Pepper
Instructions
  1. Preheat the oven to 400*.
  2. Prepare the crust. I rolled mine out onto a pizza stone, drizzled with olive oil and a minced garlic clove. I baked it in the oven for 20 minutes, until crispy.
  3. While the crust is baking, cut the eggplant, zucchini, squash, pepper, onion and mushrooms into equal size cubes.
  4. Place on one or two parchment-lined baking sheets and drizzle with olive oil and sprinkle with garlic salt and pepper.
  5. Roast the veggies in the preheated oven for 20-25 minutes, or until tender and slightly browned.
  6. While the veggies are roasting, make the hummus.
  7. Combine the chickpeas and lemon juice in a food processor.
  8. Process for about 30 seconds and then drizzle in olive oil, until it has reached your desired consistency.
  9. Taste, and season with salt and pepper.
  10. When the veggies are done roasting, let cool slightly, then spread the hummus over the cooled crust.
  11. Top with roasted veggies and crumbled goat cheese.
  12. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Mediterranean Pasta

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I’ll never forget the first time I had this pasta.

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It was the end of the summer of 2011. I had just returned home from working in Florida for the summer. I was at my parents house, and Greg was there, too. My mom had told me that she just made a new pasta recipe and she could not wait for me to try it.

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We sat outside for this meal and I remember sitting there, huge plate of pasta in front of me.

I will never forget that first bite. I’m like that. I forget a lot of things (like important things). But I never forget the first bite of something completely decadent.

I don’t remember exactly how much I ate that night, but I know that it was a lot. That pasta was like the best new thing for me.

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My mom and I have each made this pasta many times since that night in summer of 2011. This version, the one I am sharing with you today, is my favorite way to do it. It is a staple dinner, although admittedly, one that I haven’t made for awhile. It was so nice to have this pasta again. 

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The first time I ate this Mediterranean pasta, it had shrimp in it. It is amazing that way. If you have a desire to put shrimp in it, do it. You’ll be happy. But rest assured, it is just as good without. For a quick yet delicious weeknight dinner, I prefer it without. It comes together more quickly. 

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The roasted tomatoes in this pasta are mind-blowing. Use any tomatoes that you have. We often times use cherry tomatoes, but when I made it for this post, I had a couple of different varieties from Three Springs. The flavor + texture that roasted tomatoes lend to pasta is truly perfect. Add in some feta cheese and you’ll never want another pasta again. Promise.

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I load my Mediterranean pasta with spinach for health and bulk. I love me some pasta loaded with greens. And olives, a Mediterranean staple, are fantastic in this. 

You’ll see in the recipe that I gave ranges for the amount of feta and olives you add. Use more or less depending on your own specific taste. The combination of flavors is what is important, the amounts are up to you. 🙂

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This is a simple, healthy and filling meal. I hope that you get to try this pasta and that your first bite is just as memorable as mine. 🙂

Mediterranean Pasta
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Ingredients
  1. 1 package noodles (I prefer a thick noodle, like fettuccine)
  2. 2 cups tomatoes
  3. Olive oil
  4. 2 garlic cloves, minced
  5. Salt and pepper
  6. 1/2 - 3/4 cup kalamata olives, chopped
  7. About 5 handfuls baby spinach
  8. 1/2 - 1 cup crumbled feta cheese
Instructions
  1. Preheat oven to 400*.
  2. Cut tomatoes into small chunks, all about equal in size.
  3. Place tomatoes on a parchment-lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
  4. Roast in the preheated oven for about 20 minutes, or until soft and slightly caramelized.
  5. While tomatoes are roasting, bring a pot of water to a boil and cook noodles according to package directions.
  6. When tomatoes and noodles are done cooking, add a couple of tablespoons of olive oil to the empty pasta cooking pot.
  7. Add the minced garlic and cook for several minutes.
  8. Add in the spinach, roughly tearing the leaves as you add them to the pot.
  9. Stir the spinach and garlic.
  10. Add the cooked noodles, roasted tomatoes, chopped olives and crumbled feta.
  11. Stir together well.
  12. Enjoy!
Notes
  1. The amounts of olives, spinach and feta are up to you. If you love olives, add more, if not, add less. Same with feta and spinach. Use amounts that make you happy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

4-Ingredient Pumpkin Smoothie

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Well, it has happened. 

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Pumpkin has made its way to The Dreaming Foodie for the season. 

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While I’m not usually one to stick to certain flavors, like pumpkin, at specific times of the year, I have been thinking of it more than usual lately. 

Maybe it is just the cooler temperatures. I can feel fall in the air. Maybe I’m more of a seasonal eater than I know. Maybe I subconsciously do crave pumpkin more in the fall.

Either way, I have had a pumpkin smoothie on my mind for awhile now. I do love pureed pumpkin. As soon as I have a chance, I plan on picking up a bunch of fresh pie pumpkins, roasting them, and keeping the puree on hand. For now though, I have this canned puree, and love it.

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Not only is pureed pure pumpkin delicious, it carries health benefits. Just Google it. Vitamins, minerals, antioxidants — lots of good stuff for us. 

I don’t think a lot of people associate pumpkin with being a health food, just because it is associated with pumpkin pie. The pumpkin part = good for you, the pie part = not so much. 

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That’s why when I was making this smoothie, I wanted to keep it as healthful as possible. Pumpkin sure does taste good with lots of sugar added, we all know that from pie, but I want to save that indulgence for Thanksgiving. For an everyday treat, I want to keep it better for me. 

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I used bananas and yogurt to sweeten this smoothie. I needed no other sweetener, but if you desire a sweeter pumpkin taste, feel free to add a sweetener of your choice.

The only other ingredient in this smoothie is almond milk. Yep, that’s it. Four ingredients:

-Pureed pumpkin
-Banana
-Yogurt
-Almond milk

Oh, and cinnamon and nutmeg! That is what I used to spice my smoothie up a bit, but if you have pumpkin pie spice, that would be good too! And the amount is completely up to you. Spice it to your liking!

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Like many recipes I have been posting, this recipe is 1) super simple to make and 2) easily customizable.

This recipe is made easily vegan by using almond or coconut yogurt. I use this coconut yogurt and absolutely love it. The smoothie can be made sweeter, or spicier, to your liking. You can use any milk you want to – choose your favorite. And, the recipe I provide makes enough for one smoothie. It is so easily doubled, tripled, etc.

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Oh, and, if you are like me, you will love this smoothie topped with some extra cinnamon and a handful of granola! Yes, eat the granola off the top with a spoon and then sip the rest of the smoothie. Heavenly! 

If you’re looking for a pumpkin treat that is healthy and easy to prepare, you’ve got it! 4-ingredient pumpkin smoothies! 

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4-Ingredient Pumpkin Smoothie
Serves 1
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Ingredients
  1. 1 banana, frozen
  2. 1/4 cup pure pumpkin puree
  3. 1/4 cup yogurt (I used coconut yogurt!)
  4. 1/2 cup almond milk (or your favorite milk)
  5. Cinnamon and nutmeg (or pumpkin pie spice)
Instructions
  1. Place all ingredients into a blender and blend on high, until completely smooth and creamy. Add cinnamon and nutmeg (or pumpkin pie spice) to your liking.
  2. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Go-To Granola

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Hi guys! How are you? It’s been awhile since we’ve last talked. 

Did you have a good weekend? I had such a good weekend.

My mom and dad came to Philly for a visit! We spent Friday evening eating, drinking and enjoying a perfect summer evening.

On Thursday evening, Greg and I picked up our brand new charcoal grill! Can you believe it? It was a generous and perfect gift from Greg’s mom and stepdad. I can barely get over the fact that we now have a grill and we definitely took great advantage of it Friday evening. Burgers for my mom and dad, and sweet potato burgers for Greg and I. We also got a veggie rack and grilled whole cremini mushrooms and onions. We added pasta salad, hummus and guacamole and called it a meal. 

Saturday, the four of us went to nearby Peddler’s Village. It was so much fun! Definitely recommended for locals/visitors!

I unfortunately took zero photos over the weekend, although I would have had some very good ones to share with you. The comment/joke of the weekend was everyone saying to me “This would have been a good photo, Jess.” 🙂 Oops! 

Anyway, let’s now talk about granola.

You need to look no further. This is your new go-to granola recipe.

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Whether you’re looking for a healthy snack, a hearty breakfast or a homemade gift, this recipe has got you covered. 

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I’ve always loved granola but I don’t eat it that often. That’s mostly because I can’t find a granola that I’m really in love with. 

Usually store-bought granola tastes too sweet. Or is too crumbly. Or just tastes plain stale. 

But, this recipe changes it all.

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I’ve been wanting to make my own for awhile now. I wanted something that is healthy. That has a simple list of ingredients, things I know. I didn’t want it to be oily. Or crumbly. I wanted there to be large chunks of granola. I didn’t want it to be overly sweet or sugary. I wanted to control what went in.

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So, I did it. I’m in love with this you guys. I knew what I wanted going in, but I didn’t know I’d come out being addicted. Does what I described above sound good to you? Prepare to be addicted. 

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Let’s talk about the goodness of this granola.

1) It has a short list of ingredients:

Oats
Pecans
Sunflower seeds
Unsweetened coconut
Cinnamon
Salt
Coconut oil
Egg white
Pure maple syrup

2) You won’t be left still feeling hungry after eating it. Yep, it fills you up!

3) You won’t feel a sugar rush or like you just ate dessert after eating this granola. It is just slightly sweetened with pure maple syrup and perfectly cinnamon-y. The cinnamon just warms me up.

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4) This granola is crunchy and sticks together in large clumps.

5) It takes one bowl to prepare. Yep, one bowl, one spoon and one pan. Maybe some measuring cups. It’s simple and easy, you guys.

6) It is customizable. Make it your own. Use this as a base and be creative. Add what you like and leave out what you don’t!

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I’m telling you. Once you start on this granola, you won’t be able to stop. But really, I don’t think that’s such a bad thing. 🙂

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Go-To Granola
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Ingredients
  1. 3 cups rolled oats
  2. 1 cup pecans, lightly chopped
  3. 1 cup sunflower seeds
  4. 1 cup unsweetened, flaked coconut
  5. 1 teaspoon cinnamon
  6. 3/4 teaspoon salt
  7. 2 tablespoons coconut oil, melted
  8. Scant 2/3 cup pure maple syrup
  9. 1 egg white
Instructions
  1. Preheat oven to 300*.
  2. In a large mixing bowl, combine the oats, chopped pecans, sunflower seeds, coconut, cinnamon and salt. Mix well.
  3. Add the melted coconut oil and maple syrup.
  4. Crack the egg white into a bowl and whisk very well, until it becomes a bit foamy.
  5. Add the egg white to the rest of the ingredients.
  6. Stir everything together very well, so that the dry ingredients are completely wet and everything is well mixed.
  7. Place the granola on a parchment-lined baking sheet and bake in the preheated oven for 40-50 minutes, or until the granola is slightly browned and hardened.
  8. Let the granola cool for about 10-20 minutes, or until it is hard and can be broken into pieces.
  9. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Curry Stuffed Peppers with Chickpeas + Carrots

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I know, I know.

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Another curry recipe.

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I told you I’m obsessed. 🙂

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I really, truly can’t get enough curry lately. 

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This recipe is it. I am down right obsessed. This recipe has turned me into a stuffed pepper person.

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I never have been. Stuffed peppers have never been something I have desired. They always just seemed sort of bland, sort of boring. Is anyone with me on that?

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But these. These peppers are full of flavor. They are bursting with it. They could not be stuffed enough. There could not be enough rice in the world to satisfy my craving for these. I want to eat them forever and ever. 

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If you like curry + rice, you have got to try these. They are super easy too!

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Just make some rice. Make a simple curry sauce with coconut milk, curry paste, some lime juice and fish sauce. Oh, and don’t leave out the lime juice and fish sauce! They are essential to the taste, I promise!

Add some beans + veggies. I did chickpeas + carrots. You can do what you’d like, really. Add the beans + veggies that you like.

Mix the sauce with the rice and stuff that into some peppers. Yep, that’s it. Just add some baking time, during which you should pour yourself a glass of wine, and then you get to enjoy these plump, delicious beauties! 

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Yes, you will want to lick your plate. I did.

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This may be my only recipe this week, you guys, but it’s one I stand behind with my entire heart. It’s extra special.

Hope you enjoy!

 

Curry Stuffed Peppers with Chickpeas + Carrots
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Ingredients
  1. 4-6 bell peppers
  2. 1 cup rice
  3. 2 cups water
  4. Olive oil
  5. Salt
  6. 2 garlic cloves, minced
  7. 4 small shallots, sliced
  8. 2 - 15 ounce cans coconut milk
  9. 5 tablespoons red curry paste
  10. 1 tablespoon fish sauce
  11. Juice from 1/2 lime
  12. 4 medium carrots, chopped
  13. 1 - 15 ounce can chickpeas, drained and rinsed
Instructions
  1. Preheat the oven to 400*.
  2. Get the rice started. I used 1 cup dry jasmine rice and 2 cups of water and cooked it for about 30 minutes. Follow your rice package cooking instructions.
  3. While the rice is cooking, start the curry sauce.
  4. Add a small drizzle of olive oil to a large saucepan over medium heat.
  5. Once the oil is hot, add the minced garlic and sliced shallots, and cook for several minutes, until softened and slightly brown.
  6. Add the coconut milk to the saucepan and bring to a simmer.
  7. Once simmering, add the red curry paste and whisk until fully incorporated.
  8. Add the fish sauce, lime juice and salt to taste and stir well.
  9. Before adding the veggies, reserve about 1 cup of the sauce in a separate bowl for topping the peppers.
  10. Add the chopped carrots and chickpeas to the sauce and stir well.
  11. Let the sauce cook over low heat for several minutes, to slightly soften the carrots.
  12. While you are cooking the sauce, cut off the top of each bell pepper. Scoop out the inside flesh and seeds and rinse them well. Set aside.
  13. Add the cooked rice to the curry sauce and mix well.
  14. Spoon the curry/rice mixture into the hollowed out peppers.
  15. Spoon some of the reserved curry sauce on the bottom of a baking pan.
  16. Place the peppers on top of the sauce and spoon some more sauce on top of the peppers.
  17. Cover with foil and bake in the preheated oven for about 45 minutes, or until peppers are soft.
  18. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/