Summer is a time when I think we’re all about eating a little bit cleaner, right? With warmer weather and lots of fresh produce it’s no wonder we’re all craving lighter healthier meals. But of course they’ve got to still be packed with flavor! Otherwise, what’s the point?
Pure Food by Veronica Bosgraaf is pretty much the perfect summer cookbook, as it’s packed with seasonal produce and flavorful plant-based recipes that are as tasty as they are healthy.
The hummus pizza is a perfect example of this: with a whole wheat crust, a slathering of creamy hummus, fresh tomatoes, peppery arugula, and wild mushrooms, you’ll love this healthy meal that leaves you totally satisfied and not at all weighed down like most pizzas do.
I’m a big fan of hummus on vegan pizza — it satisfies the need for richness and savory flavor that you normally get from cheese, and it provides a nice creamy base to bury your toppings in, so no sauce needed! I especially loved this pizza because in addition to creamy hummus you’ve got mushrooms to supply some much needed umami flavor, and juicy cherry tomatoes and arugula to provide a burst of freshness. And while these personal pizzas are perfect for summer, I’m sure I’ll gladly enjoy one alongside a cup of hot soup when the cooler months arrive.
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