Pita Pocket Pizzas
(this is what my pizza had on it)
- Whole Wheat pita pockets (my fave are from Whole Foods)
- pizza sauce
- Daiya Cheddar and Mozzarella cheeses
- sliced red onion
- diced tomatoes
- diced green peppers (I usually add this to my pizza, but we didn’t have any)
Bake at 350 for 20 minutes.
Since my Vegan Navy Bean soup requires quite a bit of prep time, I was going to prep the veggies in the afternoon, but ended up watching the season premiere of Oprah on DVR instead (while folding laundry of course). The soup will cook overnight and we’ll eat it tomorrow…and the next day…and the next. You get the picture. It doesn’t require much in the way of prep the night before you want to eat it–just adding beans, boiling water, and spices to the crockpot. That’s it.
The next morning, however, is a different story. That’s when you add all the veggies and other ingredients. So, thanks Oprah! It looks like I’ll be chopping away tomorrow morning.
But, after all my hard work, this is what we’ll be rewarded with:
It’s so delicious–and not a ham hock in sight. I can hardly wait.
Although, I’d MUCH rather eat it like this:
Maybe I should just mention now that I have a HUGE weakness for bread. Any food item that closely resembles bread, really. I could turn my nose up at dessert any day of the week, but gimme my bread! Maybe I need to scroll up and look at the second photo on this post and remind myself WHY I shouldn’t eat too much of it…
Well, I suppose if I eat too much bread, I could always dress like a pumpkin for Halloween. Yet another reason to love Fall.