passport photo.jpg


Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Pea Pesto Pizzas

Pea Pesto Pizzas

I’m back with another naan pizza recipe! I love making pizzas with naan for several reasons—they’re personal sized, they’re crazy quick to put together, and they’re hella tasty. Thai Curry Naan Pizza is one of my all-time favorites, and this Naan Pizza with BBQ Chickpeas, Cauliflower and Avocado Mash is a great option for summer. This time, though, I decided to go for something more (sort of) classic: Pea Pesto Pizzas.


Consider this a semi-homemade meal, as two of the main ingredients are frozen naan and jarred pesto. A bit of peas and vinegar added to the pesto help to both brighten it and incorporate a needed dose of acidity. To ensure that the pesto remains the star of the dish, I topped the pizzas with mild mozzarella and ricotta cheeses and even more peas. Talk about a delicious and simple way to eat your greens!



  • 1 bag frozen peas, cooked according to package directions

  • 1 - 6.5 oz. jar Pesto Genovese (we used Mantova brand)

  • 1-2 pieces of frozen naan per person (we used frozen garlic naan from Trader Joe’s)

  • 2 T. red wine vinegar

  • 2 T. olive oil

  • 1/2 t. cayenne

  • 1/2 t. white wine vinegar

  • Fresh cracked black pepper, to taste

  • Fresh mozzarella, sliced

  • Low-fat ricotta cheese



1) Preheat the oven according to the naan’s package directions.

2) Cook the peas according to package directions. Add 3/4 c. of the peas to a food processor along with the pesto, red wine vinegar, olive oil, white wine vinegar and cayenne. Season with freshly cracked black pepper and blend until smooth.

3) Once the oven is preheated, place the naan on a baking sheet and cook for three minutes.


4) Remove the naan from the oven. Spread with an even layer of pesto, then top with the sliced mozzarella. Add dollops of ricotta in the empty spaces between the mozzarella, then sprinkle with peas and season with fresh cracked black pepper.

5) Fair warning—if you’re wanting the naan to be crispy and pizza-like (and trust me, you do), then prepare to cook it for longer than the package indicates. Start by cooking it for five minutes; you want the cheese to be sufficiently melted, but it’s ok if it’s not browned yet. Cook for more time if needed.

6) Once the cheese is melted to your satisfaction, remove the pizzas from the oven and transfer to a wire rack. Place the wire rack on the top rack of the oven and cook for 1-2 minutes, or until the pizzas have crisped up. If you want, you can then place the pizzas in the broiler so the cheese starts to turn golden brown.

7) Allow the pizzas to sit for at least five minutes before slicing and serving.

Crunchy Asian Salad with Sesame Ginger Vinaigrette

Crunchy Asian Salad with Sesame Ginger Vinaigrette

Pasta Primavera

Pasta Primavera