{"id":6245,"date":"2014-08-04T07:00:43","date_gmt":"2014-08-04T11:00:43","guid":{"rendered":"http:\/\/www.eyecandypopper.com\/?p=6245"},"modified":"2017-05-09T16:06:55","modified_gmt":"2017-05-09T20:06:55","slug":"meatless-monday-mediterranean-pie-with-sicilian-pesto","status":"publish","type":"post","link":"https:\/\/flexitariannutrition.com\/meatless-monday-mediterranean-pie-with-sicilian-pesto\/","title":{"rendered":"Mediterranean Pie with Sicilian Pesto and Hummus | Vegan"},"content":{"rendered":"

It’s time to try a new meatless recipe. Let’s face it, the vast majority of people eat way too much meat, not only is it not good for us, but it’s also bad for the animals because too much demand contributes to animal cruelty, and the intensive animal raising facilities (CAFOs) are also extremely polluting to the soil, the air, and the water sources — the same water we drink. All around, it’s always a good idea to reduce our meat consumption, and to switch to grass-fed organic meat (and eggs\/dairy) for the rest (or go vegan).<\/p>\n

\"Meatless<\/p>\n

It’s summer in the Northern hemisphere, so that means an abundance of local in-season produce available at our fingertips from our small local organic farmers, so let’s take advantage of it all, shall we? Eating this way will not only taste delicious, but it’ll be good for you since these produce are picked at the height of their nutritional value, when they are fully ripe, since they won’t have to be shipped halfway across the world to reach you. Most people will tell you that you’ve never tasted a tomato until you have a local in-season one (or even better: homegrown in your garden). The bland uniformity of commercial tomatoes cannot compare to the sweet deliciousness of a ripe tomato, all the rainbow of colours and shapes of heirloom varieties…. So good! I love summer tomatoes! I rarely eat tomatoes in the winter because it’s just plain gross. haha I grow my own (various kinds) to eat in my daily salads or in sandwiches, etc., and I buy big batches from my local organic farms to make and can my own spaghetti sauces to last through the winter. Or at least that’s the goal. \ud83d\ude09 Last year, I only had 3 x 1L jars of sauce, but it was sooooooo good! I was impressed. So, hopefully I’ll be able to make more this year.<\/p>\n

Alright, enough chit chat, on to today’s recipe! You will need to make a batch of this delicious hummus<\/a> first!<\/p>\n

Enjoy! Bon app\u00e9tit!<\/p>\n

ECP xo<\/p>\n

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\"Mediterranean<\/div>\n
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\n\t\t\tMediterranean Pie with Sicilian Pesto and Hummus | Vegan\t\t\t
<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/div>\t\t<\/h2>\n\t\t
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\n\t\t\t\t\tCourse:<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tMain Course\t\t\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t\tCuisine:<\/span>\n\t\t\t\t\t\n\t\t\t\t\t\tItalian\t\t\t\t\t<\/span>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tPrep Time:<\/span> 10<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tCook Time:<\/span> 25<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\n\t\t\t\tTotal Time:<\/span> 35<\/span> minutes<\/span>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\tServings:<\/span> 4<\/span> servings<\/span><\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t
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A great recipe for a Mediterranean pie with Sicilian pesto and hummus, naturally vegan and packed full of flavours!<\/p>\t\t<\/div>\n\t<\/div>\n\t

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Ingredients<\/h3>\n\t\t\t\t\t\t
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