I was in the middle of a Target run and recently had a cart stopping experience. I saw Thomas PIZZA BAGELS! And they happen to be vegan. Who doesn’t have fond memories of making pizza bagels in college? But now, the bagel is already preseasoned to get the pizza party started. Start your week off right with the perfect scrumptious lunch or late night snack!
1 Thomas Pizza Bagel
¼ cup pizza sauce (I used Muir Glenn’s)
¼ cup Daiya mozzerella cheese
Preheat the oven to 375 degrees F.
Place the two halves of the pizza bagel on a baking sheet.
Spread the pizza sauce evenly over the insides of the pizza bagel halves.
Sprinkle with Daiya and whatever additional topping you like.
Try green peppers, onion, or basil!
Cook for 10 minutes or until the cheese is melted to your liking.
These are on shelves for a limited time only so go get some while they last!
* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
You may have guessed that my kitchen is rather small based on my photos and crafty use of angles. That means I am a strong advocate against kitchen appliances that are single use. I can justify a Vitamix Blender because I use it all the time – for soups, for chopping nuts, for baking, etc. However, I do not own a toaster because all it does is toast, and I can do that on my 2-Burner Reversible Griddle. (Side note, at first I was deeply opposed to getting a griddle, but I have to say, we use it all the time. I love it! It makes sautéing veggies a breeze, and is perfect for grilling sandwiches, too).
Well, all that didn’t stop me from finally cracking and purchasing my very own pizzelle iron, specifically the Cuisinart WM-PZ2 Pizzelle Press (which I highly recommend! It’s non-stick, works well, and is cost effective!).
I come from an Italian family so when I think about cookies that are a staple at every wedding, holiday event, graduation party, etc., I think of the pizzelle. I can still smell the anise oil cooking out of the pizzelles at my grandma’s house. Continue reading “Traditional, but vegan, Pizzelles”→
I’m Italian, and I love pasta. However, I try to limit the amount of carbs I eat throughout the week so I tend to save some of my favorite Italian meals for special treats and holiday dinners. I usually make a hearty vegan lasagna for Christmas dinner, but this year I have been planning to make vegan stuffed shells. Continue reading “A Vegan Holiday: Recipe Stuffed Shells”→
I think I’ve mentioned that I am Italian so of course I LOVE pasta. During the holidays, my family eats lasagna, not just any ‘traditional’ holiday dish. My boyfriend and I also have a real hankering for Mexican flavors. When we visited LA this past year, I don’t think a day went by when one of us didn’t get something from a taco truck.
So how do you combine the best of both worlds? Easy. Make an enchilada lasagna. Many vegetarian recipes for this concept already exist online (but most call this a casserole); however, it’s a little harder to find a vegan version that lives up to your expectations – and that of your omnivore friends.
That’s why I’ve decided to share my tried and true version of this dish. The best part – it’s even better as leftovers or a pre-made dish made at the beginning of the week!
I hope you enjoy this recipe, as much as I enjoy eating it! Oh, and please feel free to share widely, just give me some credit or a link back. Thanks!