By Ernest Barteldes
As I have posted here before, weekdays are all about making dishes I that I can cook quickly with zero fuss. Even though Renata might complain sometimes because I am a bit repetitive, I keep things simple simply because I have no time to make anything elaborate during the week.
But weekends can be busy as well. Both Renata and I have gym memberships, and I try to make it there at least three times a week – which means that with writing, playing music and everything else one can admit things can become a bit hectic – which is why we came up with simple, enjoyable lunches we can eat between everything else without getting caught up with everything else.
On these Saturday lunches I try to keep things healthy and often meat-free. It is an opportunity to test a few off the grid dishes like say, black bean veggie burgers or mushroom and cheese zapiekanka, the favorite Krakow-inspired pizza substitute I have perfected since the very first time I tried it during my first trip to Poland.
Among my favorite choices is pita pizza, an easy and delicious meat-free option I found on my very first vegetarian cookbook – whose stained pages I still peruse after all these years.
|4 7-inch whole wheat pita breads|
|2 cups sliced zucchini|
|1 cup sliced black olives|
|1 cup chopped green peppers|
|1 ½ cups grated mozzarella cheese|
|1 ½ cups grated monterrey jack cheese|
|¼ cup Parmesan cheese|
|Tomato Sauce (recipe follows):|
|Preheat oven to 500°.
Place 2 pita breads on baking sheet. Spread each with ¼ of tomato sauce. Top with vegetables and cheese. Sprinkle with oregano. Bake 15 minutes or until the cheese begins to bubble and brown. Repeat with remaining pita breads.
|1 ½ cups tomato puree|
|¼ cup water|
|2 table spoons olive oil|
|¼ teaspoon hing|
|1 teaspoon sweet basil|
|1 teaspoon salt|
|1 teaspoon oregano|
|In saucepan heat olive over medium heat. Add hing and basil and stir in puree, water, and salt. Cover and bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in oregano.|