Hearty Provencal Vegetable Soup With Pesto

I woke up today, and it was snowing.  A day like this needs comfort food,  and this Hearty Provencal Vegetable Soup With Pesto,  is just that.   I made this soup in 30 minutes and tossed in zucchini, carrots, potatoes, gf pasta, rice and quinoa, onions,  and topped with pesto and raw parmesan.  So cozy and comforting.

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Grilled Vegetable Pizza Salad

Grilled Vegetable Pizza With Mixed Greens


    Homemade Pizza Sauce
  • 6 oz tomato paste
  • 3 tbsp. water
  • 2 tbsp. Italian seasoning
  • 2 tbsp. olive oil
  • 1/2 tsp sea salt
  • Pizza
  • 1 cup mushrooms
  • 1 orange pepper, chopped
  • 8 cloves of garlic
  • 2 tbsp. olive oil
  • 1/2 tsp sea salt
  • 4 gluten free pizza crusts
  • 1 cup of vegan mozzarella cheese
  • Salad
  • 2 cups of mixed greens, kale & spinach
  • 1/2 cup cherry tomatoes
  • 1/4 cup chopped green onions


    Pizza Sauce
  1. Place all ingredients in a jar and shake until blended.
  2. Pizza
  3. Heat oven to broil
  4. Place vegetables on baking sheet-add salt and olive oil. Broil until vegetables are browned
  5. Reduce temperature of oven to 375 degrees
  6. Spread pizza sauce on each pizza crust
  7. Evenly distribute grilled vegetables on each pizza crust.
  8. Top with vegan cheese
  9. Bake in oven approximately 20 minutes or according to pizza crust directions
  10. Top with mixed greens
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