Butternut, Balsamic & Arugula Pizza- Two Ways

I couldn't post an amazing pizza crust recipe* and not offer some topping suggestions! The following recipes  were initially inspired by a pizza I saw in Clean Eating Magazine. I made the Shaved Butternut Squash, Arugula, and Cheese pizza first and it was phenomenal but of course, not an option for people who are dairy free. Thus, I created the Creamy Squash, Apple & Arugula Pizza which is just relatively similar and quite delicious but cheese-free. The toppings taste superb on the Quinoa Pizza Crust but you could obviously use them on any crust your choose.

Butternut, Balsamic & Arugula Pizza-Two Ways

Directions--

1. Prepare Quinoa Crust according to Recipe* through step 7, then choose one of the following toppings combinations. 

2. Add desired toppings and bake as instructed in recipe.

*Quinoa Pizza Crust--http://spicysweetpotato.blogspot.com/2013/02/quinoa-pizza-crust.html

Option #1

Shaved Butternut Squash, Arugula, and Cheese Pizza

Gluten Free

Makes Toppings for 1 Pizza
Click Here for Printable Recipe

Ingredients-

1 Laughing Cow Light Swiss cheese wedge

2 oz. butternut squash, peeled and thinly shaved (using the neck of the squash will make this easier)

Handful of Fresh Arugula

1 tbsp. balsamic vinegar

Spread cheese wedge evenly on pizza crust. Top with shaved butternut squash, then pile arugula on top. Drizzle with balsamic and bake according to crust instructions (Step #8).

Nutrition Information--approximately 80 calories for toppings (not including crust)

Option #2

Creamy Squash, Apple & Arugula Pizza

Gluten Free

Makes Toppings for 1 Pizza
Click Here for Printable Recipe

Ingredients--

4 oz butternut squash, roasted and pureed**

1/4 of an apple, thinly sliced

Handful of Fresh Arugula

1 tbsp. balsamic vinegar

Spread squash puree evenly over pizza crust. Top with apple slices, then mound arugula on top. Drizzle with balsamic and bake according to crust instructions (Step #8).

Nutrition Information--approximately 82 calories for toppings (not including crust)

** Squash Puree for Option #2-- 

1. Preheat oven to 400 degres. Peel, Seed, & Cube 4 oz. (about 3/4 cup) of butternut squash. 

2. Place on an aluminum foil lined baking sheet and top with a layer of nonstick spray. Season with Salt & Pepper. 

3.Roast until golden, 35-40 minutes, stirring halfway through cooking.

4.Let squash cool slightly then transfer to a blender or food processor and puree until smooth.

Quinoa Pizza Crust

Quinoa Pizza Crust is a slight adaptation of an oat pizza crust** from Hungry Girl that I've made and thoroughly enjoyed several times in the past. This version eliminates the oats which makes it perfect for those who may have oat sensitivities and I actually prefer the version! The super easy and scrumptious crust tastes good with any sort of toppings from traditional to slightly strange. While creating this crust, I also discovered that it's quite convenient to keep a bag of the  crust mix on hand so you can whip up a delicious dinner on short notice.


Quinoa Pizza Crust
Gluten Free
Makes One
Click Here for Printable Recipe

Ingredients--
1/4 cup + 2 tbsp. Corn Chex
2 tbsp. quinoa flakes
1/4 tsp. basil
1/4 tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup liquid egg substitute

1. Preheat oven to 400 degrees.  Tear off a square of aluminum foil about 10x10 inches and spray with aluminum foil. Set aside.

2. Place all ingredients EXCEPT for the egg substitute in the bowl of a small food processor or blender (you can try to use a regular food processor, but it might not be a large enough amount to actually blend). Pulse mixture until it is finely ground and the consistency of breadcrumbs.

Note: At this point, you can transfer mixture to a ziploc bag or container and save until you are ready to make pizza. The pizza mix will last up to 2 weeks at toom temperature.

3. Pour crumb mixture into a small mixing bowl. Add in egg substitute and stir until well combined.

4. Spray a small skillet with nonstick spray and bring to medium-high heat.

5. Pour pizza batter into skillet and use the back of a spoon to spread into a flat, even crust that's about 6-7 inches in diameter.

6. Cook crust until golden on the bottom, 3-5 minutes. Use a spatula to flip crust and continue cooking until browned on both sides, 3-4 minutes more.

7. Use your spatula to gently transfer crust to prepared square of aluminum foil. Spread with any desired toppings (sauce, cheese, vegetables, etc).

8. Carefully lift aluminum foil square with crust and place directly on oven rack. Cook pizza 10-11 minutes or until toppings are heated through.

9. Slice and enjoy!

Nutrition Information--approximately 125 calories per serving (1 plain crust with no toppings)

**If you'd like to try the original oat crust pizza, check out these recipes--
http://spicysweetpotato.blogspot.com/2012/04/arugula-pesto-pizza.html
http://spicysweetpotato.blogspot.com/2011/09/cutest-pizza-ever.html

Spinach & Squash Burgers

Of all the veggie burger recipes that I've made, the Spinach & Squash Burger is by far my all-time favorite. The combination of roasted butternut squash, lentils, spinach, and seasonings is simply spectacular. Not to mention, the burger holds it shape with no flours or fillers!

Spinach & Squash Burgers

Gluten Free

Serves One
Click Here for Printable Recipe

Ingredients--

4 oz. butternut squash, peeled, seeded, and cut into cubes (about 3/4 cup)

1/2 tsp. extra virgin olive oil

1/4 cup cooked lentils*

1/2 cup loosely packed baby spinach, chopped

1 tsp. balsamic vinegar

dash of crushed red pepper flakes

1/8 tsp. paprika

1/4 tsp. thyme

1/8 tsp. garlic powder

2 tsp. fresh basil, finely chopped

Handful of Baby Spinach or Arugula, Chopped (For Topping)

1 tsp. Dijon Mustard

2 Slices Light Gluten Free Sandwich Bread

Preparing the Squash--

1. Preheat oven to 400 degrees. Line a small baking sheet with aluminum foil and spray with nonstick spray.

2. Add squash to baking sheet and drizzle with olive oil. Season with salt and pepper, and toss to coat.

3. Roast squash until golden and very tender, 38-42 minutes, stirring halfway through cooking.

4. Remove squash from oven and let cool slightly. Transfer squash to a food processor and blend until smooth. 

Note: Squash puree can be made ahead- just store in a covered container in the refrigerator, up to 5 days.

Making the Burgers--

1. In a small mixing bowl, stir together squash puree, lentils, spinach, and balsamic vinegar until combined.

2. Stir in crushed red pepper, paprika, thyme, garlic powder, and basil. Season with salt and pepper. Mix until well combined and ingredients are evenly distributed. Taste mixture and adjust seasonings, if necessary.

3. Divide squash mixture in half then use your hands to form it into 2 flat patties. Place burgers in a container lined with wax paper, cover and refrigerate at least 1 hours or up to 4 days.

Cooking the Burgers--

1. Preheat oven to 400 degrees.

2. Spray a medium ovenproof skillet with nonstick spray and heat to medium high.

3. Add burger patties to skillet and cook until golden on the bottom, 2-4 minutes.

4. Use a a spatula to carefully flip burgers, and continue to cook until golden on both sides, 2-3 minutes more.

5. Transfer skillet to oven and bake 10-12 minutes or until burgers are slightly crisp and heated through.

Assembling the Burgers--

1. Toast gluten free bread, then spread each piece of bread with 1/2 tsp. of Dijon Mustard.

2. Place one burger patty on a bread slice and top with a handful of spinach (or arugula). 

3. Place remaining burger patty on top of spinach and top with remaining bread slice (mustard side facing in).

4. Enjoy!

* To cook lentils, simply place in a small saucepan and cover with water. Bring to boil over high heat, then reduce heat to low, cover, and simmer lentils until tender, 20-30 minutes. Drain lentils and measure out 1/4 cup for burgers. (1/4 cup of dry lentils will yield about 3/4 cup cooked. Since you only need 1/4 cup cooked lentils for this recipe, you can save the rest of another use.)

Nutrition Information--approximately 210 Calories Per Burger

Provencal Lentil Tacos with Roasted Vegetable Salsa

Looking for something unique to fill your homemade tortillas? Try this amazing lentil taco recipe inspired by ThePPK.com. For these vegetarian tacos, cooked lentils are simmered with a flavorful spice blend to make a hearty and delicious fillings.  To finish the tacos, the lentils are topped with a tasty roasted vegetable salsa and fresh arugula.

Provencal Lentil Tacos with Roasted Vegetable Salsa
Gluten Free
Serves One (2 Tacos)
Click Here for Printable Recipe

Ingredients--

Roasted Vegetable Salsa:
1/4 red bell pepper, chopped into 3/4 inch pieces
1/4 green bell pepper, chopped into 3/4 inch pieces
4-6 cremini mushrooms, quartered
1 tbsp. balsamic vinegar
Salt & Pepper


Lentils:
1/4 tsp. marjoram
1/2 tsp. paprika
1/4 tsp. cumin
1/8 tsp. coriander
1/8 tsp. salt
1/8 tsp. pepper
1 small garlic clove, minced
3/4 cup cooked lentils*
1 tsp. tomato paste
1/2 tsp. hot sauce
1/2 cup low-sodium chicken broth
1 tbsp. fresh parsley, chopped

Tacos:
2 (6 inch) corn tortillas**
Handful of Fresh Arugula, Chopped
Fresh Parsley to Garnish, Chopped

To Make the Salsa:
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Place vegetables on baking sheet and spray with additional nonstick spray. Season with salt and pepper.

3. Roast vegetables until beginning to brown, 25-30 minutes, stirring halfway through.

4. Remove vegetables from oven and transfer to a bowl. Drizzle in balsamic vinegar and toss to coat vegetables.

To Make the Filling:

1. While the vegetables are roasting, you can begin preparing the lentil filling.

2. In a small dish, stir together spices (marjoram, paprika, cumin, coriander, salt, and pepper) until combined. Set aside.

3. Spray a small skillet with nonstick spray and heat to low. Saute garlic until fragrant, about 30 seconds.

4. Stir in lentils, 1/4 cup chicken broth, tomato paste, hot sauce, and spices.

5. Raise heat to medium and use the back of spatula to mash lentils slightly. Continue cooking lentils 10-12 minutes, stirring often and continuing to mash lentils until they begin to hold together but still have a little texture (or your desired consistency). Add broth, one tablespoon at a time, as necessary as the lentils absorb the liquid (you may not need all of it).

6. Stir in fresh parsley. Taste for seasoning and adjust, if necessary.

Assembling the Tacos:

1. Scoop about 1/2 of the lentil filling onto each tortilla. Top with roasted vegetable salsa, arugula, and parsley. (You may have leftover toppings). Fold up and enjoy!

Nutrition Information-- approximately 240 calories per recipe (2 Tacos)


* 1/4 cup raw lentils will yield about 3/4 cup cooked. Prepare according to package directions.
** For the best results, use this recipe for homemade tortillas--http://spicysweetpotato.blogspot.com/2013/01/homemade-corn-tortillas.html

Curried Kabocha Squash Stew

Kabocha squash can be quite elusive and difficult to find, however, it's worth the extra effort if you can get your hands on one! Kabocha is a type of winter squash, so it's similar to acorn or butternut squash but it's simply better than all of the other varieties-much creamier, sweeter, and tastier. Inspired by a recipe on SayWhatYouNeedtoSayBlog.com, I decided to turn my kabocha into a fantastic vegetable stew flavored with tons of spices. Keep your eye out for Kabocha Squash at your local market but if you can't find it, butternut squash would be a suitable substitute for this dish. If you're only cooking for one or two, I would still recommend making the entire recipe since the soup tastes even better the next day!

Curried Kabocha Squash Stew
Gluten Free
Makes 4 Servings
Click Here for Printable Recipe

Ingredients--
1/2 of a medium head of cauliflower, broken into florets
1 large kabocha squash (about 26-29 oz), peeled, seeded, and chopped into 1/2 inch pieces
1 tsp. extra virgin olive oil
3/4 tsp. paprika
dash of cayenne, if desired
1 cup unsweetened original almond milk
4 cups vegetable broth
1/2 cup pumpkin puree
1 tsp. curry powder
1/4 tsp. ground ginger
1/2 tsp. dried rosemary
1 tsp. dried thyme
Salt & Pepper
Optional Toppings--additional cayenne, chopped fresh thyme, or crushed walnuts

1. Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil and spray with nonstick spray.

2. Place cauliflower and squash on baking sheet. Drizzle with olive oil, and sprinkle with paprika and cayenne, if using. Season with salt and pepper, then use your hands to toss vegetables until they are evenly coated in the spices and oil.

3. Transfer baking sheet to oven and roast 40-45 minutes, stirring halfway through cooking, or until vegetables are tender and beginning to brown.

4. Remove squash and cauliflower from oven and carefully scoop vegetables into a large pot. Pour in milk and chicken broth.

5. Use an immersion blender to blend soup until smooth. Stir in pumpkin puree, curry powder, ginger, rosemary, and thyme.  Season with salt and pepper.

6. Place pot on stove over high heat and bring to boil, stirring occasionally. Reduce heat to low, and let soup simmer for 10-15 minutes, or until heated through, stirring from time to time (If you have extra time, you can let soup simmer longer as it will only improve the flavor).  Taste for seasoning and add more spice, if necessary.

7. Ladle soup into 4 bowls, sprinkle with any desired toppings and enjoy!

Nutrition Information--approximately 170 calories per serving (1/4 of the recipe, approximately 2 cups of soup)

Lean & Green Enchiladas

Lean & Green Enchiladas is a decadently delicious recipe inspired by TastyYummies.com. For this dish, homemade tortillas are coated on both sides with a perfectly tangy salsa verde, prior to being stuffed with roasted squash, sauteed peppers, and cheese. Finally,The rolled tortillas are smothered in more salsa verde and baked until bubbling perfection. These may not be traditional enchiladas but they are certainly scrumptious!

Lean & Green Enchiladas
Gluten Free
Makes One Serving (Two Enchiladas)
Click Here for Printable Recipe

Ingredients--
4 oz butternut squash, peeled and diced into small pieces
1/4 of a red bell pepper, finely diced
1/4 of a jalapeno, finely chopped
1 garlic clove, minced
1 wedge Laughing Cow Light Queso Fresco &  Chipotle Cheese Wedge
1 recipe Salsa Verde**
2 homemade corn tortillas*
Salt & Pepper
Optional-Fresh Parsley or Cilantro, and Green Onions for Garnish

Roasting the Squash--

1. Preheat oven to 400 degrees and spray a small baking sheet with nonstick spray.

2. Place squash on baking sheet and spritz with another layer of nonstick spray. Season with salt and pepper.

3. Place baking sheet in oven and roast squash 30-35 minutes or until lightly golden & tender. Stir halfway through cooking. Transfer to a small bowl. (Roasting the squash can be done ahead of time; store squash, covered,  in the refrigerator until ready to use).

Preparing the Cheese Filling--

1. Spray a small skillet with nonstick spray and bring to medium low heat.

2. Add in the bell pepper, and jalapeno. Saute until the peppers are tender, 4-5 minutes.

3. Add in the garlic and continue to saute 1 minute more, or until garlic is fragrant.

4. Add in cheese wedge and stir until vegetables are coated in cheese. Transfer pepper mixture to a small dish.

Assembling the Enchiladas--

1. Preheat oven to 400 degrees. Spray a small casserole dish with nonstick spray (use a oven safe dish that is large enough to hold 2 rolled up tortillas).

2. Wrap tortillas in damp paper towels and microwave 30 seconds.

3. Place salsa verde in a shallow bowl large enough to fit a tortilla and set beside cutting board along with the bowl of squash and  bowl of pepper filling.

4. Scoop a small amount of salsa verde onto the bottom of casserole dish and spread out in an even layer.

5. Dip one tortilla in salsa verde, coating evenly on both sides with sauce before laying it flat on cutting board. Place about 2 tablespoons of the roasted squash in a narrow line down the center of the tortilla.

6. Top squash with a heaping tablespoonful of pepper filling . (You may end up with extra squash or peppers but don't overfill the tortilla or they will break).

7. Roll up tortilla tightly and place seam side down in prepared baking dish.

8. Repeat with second tortilla, and nestle beside first enchilada in baking dish. Spoon any additional salsa verde on top of enchiladas.

9. Bake enchiladas 18-20 minutes, or until sauce starts to bubble and tortillas are beginning to crisp on the edges. Let cool for 3-5 minutes prior to serving.



10. Garnish with additional herbs, if desired and enjoy!

Nutrition Information--approximately 280 calories per recipe







*Corn Tortillas-- http://spicysweetpotato.blogspot.com/2013/01/homemade-corn-tortillas.html

**Salsa Verde--http://spicysweetpotato.blogspot.com/2013/01/salsa-verde.html

Salsa Verde

This quick and tasty Salsa Verde is another great recipe from Isa Chandra Moskowitz. Tomatillos provide a unique and delicious flavor to this versatile sauce that can be used on nearly anything.

Salsa Verde
Gluten Free
Makes approximately 1 cup

Ingredients--

1 garlic clove, minced
1/4 of a jalapeno, minced
5-6 tomatillos, husks removed, cleaned &; diced
1/4 tsp. salt
3/4 cup vegetable or chicken broth, check for gluten
2 tsp. lime juice
1/2 cup fresh parsley, loosely packed

1. Spray a medium skillet with nonstick spray and bring to low heat.

2. Add in garlic and jalapeno and saute for 2-3 minutes.

3. Add the tomatillos and salt to the skillet and saute until tomatillos begin to soften, about 5 minutes.

4. Stir in broth, and raise heat to high. Bring mixture to boil, then reduce heat to low, and let simmer for 30 minutes, stirring occasionally.

5. Remove pan from heat, and let cool slightly before transferring mixture to a food processor or blender.

6. Add lime juice and parsley to food processor. Blend  until salsa is relatively smooth.

7. If not using right away, transfer salsa to a covered jar or container and store in the refrigerator.

Nutrition Information--approximately 70 calories for entire recipe