We’re on snow day two here and we’re going stir crazy! We have no nice healthy foods in the house- no salad, spinach, fresh veg of any kind left. Yikes! And we’ll be trapped again tomorrow because they’ve already closed campus.
The closest I could get to a healthy lunch was some leftover pizza dough and some cherry tomatoes that were starting to get a bit wrinkly in the fridge. So I did the best I could, and it ended up being quite tasty! This would be awesome to serve as an appetizer at a party!
Garlicky cheesy breadsticks with roasted cherry tomato marinara
here’s what you need…
leftover pizza dough
a clove of garlic
big spoonful of Earth Balance
Daiya vegan cheese
cherry tomatoes
italian seasoning
olive oil for drizzling
salt and peper
For the roasted tomato marinara…
Put your tomatoes in a pan and drizzle with a little EVOO. Sprinkle with italian seasoning, salt and pepper.
Roast in a 475 F oven for around 20 mins (keep an eye on them!) till the tomatoes look deflated. There will be some liquid, it’s okay you need it- don’t toss it!
Get your potato masher out and mash them up. If you don’t have one you can use a fork. If you don’t like chunks of tomatoes you can give them a whirl in a food processor or blender.
For the breadsticks…
Take your leftover pizza dough and roll it out into a rectangle and put it in your pan.
Mince a clove of garlic- I used my microplane for it so that I didn’t end up with big chunks of garlic. Add a big spoonful of earth balance and melt them together.
Brush the dough with the garlic butter…
Sprinkle with a little Daiya and put it in the oven (still on 475 F) and bake till golden brown. (I forgot to put the timer on, my best guess is that it was around 10-12ish minutes)
Cut it into pieces and serve with your dipping sauce!
I’m sure I’ll not only be vitamin deficient, but also insane by the time all this snow business is behind us. If you don’t hear from me in a few days, send help, but more importantly send some green juice cause I’m jonesing for one bad!
