Roasted Root Vegetable Flatbread with Basil Tofu Ricotta and Jacked Pumpkin Cheese Sauce topped with a Hazelnut Arugula Pomegranate Salad

 

FALL VEGGIES MAKE CAPTURING A PRETTY PICTURE SO EASY! 

 IT'S CRAZY TO THINK THIS IS ALL DESIGNED FROM PLANTS! 

This past week I posted a FB/IG story of me de seeding Pomegranates which a few of my so hilarious guy friends commented things like "spank itttt!"  smh. Yeah right...I loved it. Lol.

Well, so far I've spanked about 15 pomegranates this fall.  Everytime I go to the store I buy a couple at least because they are only in season for about a month and they freeze really well.  I simply store in a freezer bag and enjoy for months!  They have a bit of tart and sweetness to them with a burst of juice. They have a beautiful hue to them and glam up any dish!  

THE DESIGN PROCESS

I used them in all the dishes I made this past weekend, including this one which really presents the pomegranates well. 

I was already schooled and had my process down for roasting the veggies from when I did the roasted root vegetable salad a few weeks ago, as well as the pumpkin sauce which I did just a simple swap from coconut milk to veggie broth.  I've already make this flatbread a bunch so the only newbie I did was the Basil Tofu Ricotta which involved no cooking just a whip up in the food processor! 

The Hazelnut Arugula Pomegranate Salad was a simple throw together.  You can smell the hazelnut in the hazelnut oil it is sooo luxurious!  Make sure this is a nice cold crisp salad when you add it so you have the warm cold contrast! 

A COMPLETE MEAL!

One or 2 slices and you have a full meal! The tofu ricotta is your complete protein source! Enjoy all week and just reheat in a toaster oven, oven or cast iron skillet! 

MY KITCHEN STRATEGY 

1. Made Yucca Flatbread.

2. While Yucca Flatbread is baking. Roast the beets and acorn squash at the same time.  If you are using real pumpkin, you can also bake your pumpkin pie at the same time.

3. Made Jacked Pumpkin Cheese Sauce. (My pumpkin was roasted days before-almost a week before!)

3. Made Basil Tofu Ricotta takes only a handful of minutes.  No cooking involved just throw in the food processor.

4. Used organic arugula in a container so there was no prep involved. Pomegranate arils were spanked out of a pomegranate a couple days before. Made Hazelnut Arugula Pomegranate Salad. 

Would love to hear if you give this a go. As always, if one element intimidates you or you're short on time, buy crust premade and just worry about the toppings.  If you don't do soy, nix the ricotta and use regular ricotta.  

50% homemade is better than 0% homemade. :)

B.Well B.More,

Lyndsay

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