Do your kids scrunch up their faces at the sight of spinach? Is it a struggle to get them to eat a vegetable? organicgirl just launched two new salad mixes – PEPPERGREENS and Sweet Pea – and a line of whole-produce dressings called salad love that might change that. The greens are so flavorful – one is sweet and the other packs a little heat – even kiddos are jumping on board, particularly when they are part of a delicious, kid-friendly recipe (like the one featured below!). The salad love dressings include only whole, all-natural ingredients, making them both full of flavor and packing great nutritional value.
Sample the new greens and dressings for yourself on Saturday, November 14th, 11am – 3pm at Curtis Hixon Park, where organicgirl will be hosting a Good Green Fun: free lunch event for parents and kids!
Tip: In addition to using as salad dressing, the white cheddar flavor is a healthier and tasty veggie dip and the fresh tomato Italian is great on pasta
Find salad love and the new greens locally at Whole Foods, Publix, Relay Foods and neighborhood markets and make this veggie flatbread the next time your little ones ask for pizza. For more information on organicgirl, visit www.iloveorganicgirl.com. And for additional yummy recipes, connect with organicgirl on Facebook, Instagram and Pinterest.
Plant Based Flatbread Veggie Pizza (created by Neurotic Mommy blog)
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves 6-8
Ingredients
2 tsp. active dry yeast
Pinch of salt
2 tsp. Italian seasoning
1 ½ cup warm water
3 ¼ cup bread flour or whole white flour
1 ½ cup white button mushrooms, sliced
1 cup organicgirl PEPPERGREENS salad mix
2 Tbsp. coconut butter, divided
1 cup steamed broccoli
1 cup almond milk
1 Tbsp. brown rice flour or regular flour
3 garlic cloves, thinly sliced
Salt and pepper, to taste
½ cup shredded vegan mozzarella cheese (optional)
Instructions
- For the dough, mix together the first five ingredients. Once they are well mixed, knead the dough by hand or use a dough hook if using a stand mixer or processor.
- Place dough in a lightly greased bowl, cover and let sit to rise at room temperature for one hour.
- When the dough has risen, lightly flour a flat surface and roll out the dough into a rectangular shape.
- Place parchment paper down on a standard baking sheet and transfer the dough onto there, molding it to the pan.
- For the toppings, start by sautéing the mushrooms with 1 Tbsp. coconut butter and the garlic cloves. Sauté for approximately 5-8 minutes or until the mushrooms are lightly browned.
- Steam the broccoli.
- In a saucepan on medium heat, mix together almond milk, flour, salt/pepper and the remaining 1 Tbsp. of coconut butter. Stir consistently for about 3 minutes. The mixture will start to thicken. Once it is thick, remove from heat and add cheese if desired.
- Pour the mixture over the prepared flatbread. Top with steamed broccoli, organicgirl PEPPERGREENS and sautéed mushrooms. You can add more cheese at this point if you’d like.
- Bake on 400F for 20-25 minutes
- Enjoy!
