The house hunt/ bar study/ moving out craziness continues....I have honestly been living off of hummus, avocados, a few steamed veggies, and the occasional glass of wine/bottle of craft beer. I did buckle the other day, and I've been trying out some vegan frozen meals, mainly in the interest of convenience, but also because it's fun to find new vegan products. I'll be letting you know how they turn out!
I'm going home again in a few weeks! We always have a huge Fourth of July celebration at the cottage on Lake Erie, so that's something that I'm definitely looking forward to. (The 4th is my favorite holiday). I wish I could be with my dad for Father's Day, but I'm going to make him a delicious and healthy meal when I get home. Other than that, not too much is going on in my neck of the woods.
1 premade flatbread
1 cup black beans, drained and rinsed
1 cup tomatoes, diced
1/2 cup arugula or baby spinach
1/2 cup red onion, diced
1/2 tbsp. cilantro, finely chopped
2 tsp. red wine vinegar
2 tsp. olive oil, divided (plus more for the crust)
1/4 tsp. salt (or more, to taste)
Dash of cayenne pepper
Instructions:1. Preheat your oven to 350 degrees. Next, add the black beans, 1 teaspoon of olive oil, salt, and a dash of cayenne pepper to your food processor. Process until smooth.
2. Add the tomatoes, arugula/spinach, red onion, chopped basil, red wine vinegar, 1 teaspoon of olive oil, and a dash of salt to a small bowl. Toss to coat.
3. Place the flat bread on a baking sheet lined with aluminum foil. Spread the black bean spread over top, and brush the crust with olive oil. Bake for 7 minutes or until desired crispness is reached.
4. Remove from the oven, and then top the flat bread with the tomato mixture.