What a weekend!
This week we started our weekend a little early. As I mentioned in the last post, we had our holiday party on Thursday. It was a lot of fun! Great music, we got to dress up, and there was a few food options we were able to have too!
Friday we were able to come into work around 10am which was super nice. It was a short day for me overall with the multiple shows I had this weekend. Friday was a Gospel Show with giveaways to families in need. It was a great event. Late night, but great event. Then Saturday night we had an R&B show that featuring artists including Common and Erykah Badu. Super dope lineup and fun night.
Sunday David and I were exhausted. We lounged, grocery shopped, and grabbed some ramen at a new place down the street with some of our friends.
Ramen is always a good idea 🍜 so we had to check out the place down the street with some friends! Sunday made ✅! #SincerelyTheVegans + + + + + + + #Vegan #MeatFree #Lifestyle #ChicagoVegan #VeganCommunity #DairyFree #Foodie #Ramen #ChicagoFoodie #VegansofIG #VeganPorn #Vegans #VegetarianFood #Vegetarian #Plantbased #VeganSoup #Sundays #SundayFunday #HipHop #FoodPhotography #GoVegan #VeganSnacks #GoodFood
Then we meal prepped. Sipped some wine and lounged. A perfect Sunday in my opinion!
Lets get to the flatbreads!
This recipe is super flexible. Really you can do anything you want with flatbreads. They’re simple quick, tasty, and filling too.
- But for this specific recipe you’ll need:
- Olive oil
- Salt and Pepper
Preheat oven to 350ºF.
Lather the top of the flatbread, with olive oil. Pop in oven once preheated for 15 minutes; but leave oven on.
Chop your cauliflower into flat pieces if possible also small. Drain and rinse chickpeas. Chop peppers, tomatoes, and zucchini into small pieces. Season with salt and pepper. Insert into oven for 10 minutes.
Remove skin and pit from avocado(s). Mash in a bowl.
Literally, you’re almost done already.
Remove the flatbread from the oven and spoon what would be half
the avocado. Spread around evenly onto the flatbread. Top with desired toppings.
Pop back into oven for 8 minutes.
Easy, Tasty, Vegan!
Cauliflower Chickpea Flatbread
Enjoy a new twist on these flatbreads!
- 6 6" Flatbreads
- 3 Avocados
- 1/2 Cauliflower Sliced in small flat pieces
- 1 Pepper Chopped
- 1/2 Can Chickpeas Drained & Rinsed
- 1 Zucchini Chopped
- 1 Tomato Chopped
- Olive Oil
- Pinch Salt and Pepper
Preheat oven to 350ºF.
Lather flatbreads with olive oil. Pop in oven for 15 minutes.
Place veggies and chickpeas on pan. Salt and pepper. Insert into oven.
Skin avocados and remove pits. Mash in a bowl.
Remove items from oven. but leave oven on.
Spread avocado on each flatbread. Followed by veggies and chickpeas.
Insert loaded flatbreads back into oven for 10 more minutes. Remove and enjoy!