I think we’re all still in a little state of shock today…so how about taking a few minutes to distract ourselves with naan pizza?
I usually try not to eat with my emotions but man, food was a welcome distraction from the craziness of this ‘historic’ election. I couldn’t help but stress eat a few TJ’s dark chocolate peanut butter cups last night as the votes poured in.
We know that we should eat when we’re hungry and not because we’re stressed/happy/sad, so it’s easy to beat ourselves up over an emotional eating session. Last night was a little reminder that all of us humans eat for emotional reasons from time to time. All of us.
So, no, we aren’t failures for dipping into the halloween candy stash a little too hard last night.
The most important part of emotional eating is letting go and moving on afterward. I accept how those little chocolate cups served me and now I’m ready to fill up on something veggie-packed and with all the good stuff.
But…I wouldn’t exactly say that I’m feeling energized enough to put together anything too complicated.
So, vegan naan pizzas to the rescue.
This semi-homemade meal is a new favorite around here. Just spread some sauce on a piece of whole grain flatbread, add sautéed vegetables, nutritional yeast (or parmesan), and spices. 10 minutes in the oven and out comes the most comforting and delicious weeknight meal ever.
- 2 tablespoons grapeseed oil
- ½ red onion about ½ cup, peeled and sliced into 1-inch strips
- Salt and pepper to taste
- 1 teaspoon coconut sugar or granulated sugar of choice
- 1 teaspoon balsamic vinegar
- ½ cup mushrooms sliced into 1-inch pieces (I used crimini, shiitake, and oyster mushroom blend)
- 2 whole grain naan flatbreads I used StoneFire brand, use vegan/dairy-free version if needed
- 4-6 tablespoons tomato sauce or marinara sauce
- 2 tablespoons nutritional yeast or parmesan cheese plus additional for sprinkling on top if desired
- 1 teaspoon dried thyme
- ½ teaspoon dried crushed rosemary
- Crushed red pepper to taste
- Heat oil in a skillet with lid over medium heat, add onions, cover, and cook until translucent
- and tender, 10-15 minutes.
- Preheat oven to 400º F and prepare a baking sheet.
- Stir sugar and balsamic vinegar into skillet with onions. Add mushrooms, stir, and cook for
- an additional 2-3 minutes. Remove from heat and set aside.
- Place naan flatbreads on baking sheet and spread with marinara/tomato sauce, using 2-3
- tablespoons sauce for each flatbread. Divide onion/mushroom mixture and remaining
- ingredients between pizzas, spreading equally on top of each. Place on center rack of oven
- and cook until hot and flatbreads are golden brown, about 10 minutes.
- Use a pizza cutter or sharp knife to cut into slices before serving and sprinkle with additional
- nutritional yeast/parmesan and crushed red pepper before serving if desired.