The Green Dish Blog

I've been making this toast for the past few days, I love the combination of the beet hummus with the spiciness of the watercress and the extra heat from the red pepper flakes. Plus, the beet hummus is really simple to make, take a look:

This year I challenged myself to have a word for the year, I usually do pick a word of the year, but since I'm in a new phase in my life and trying to appreciate the journey, I wanted to share it here, with all of you. 

My word of the year is
Simplify

I'm trying to change many areas of my life but especially trying to de-clutter my life in every aspect. Things that don't bring me joy are going out the door (I think I'm sounding like Marie Kondo, right now), I'm tired of getting full of meaningless junk; in my home, in my heart, and in my life. Tired of investing so much time in negative people, fake friends and even social media.

As I navigate this year in de-cluttering and simplifying my life, I'm looking forward in making room for the things that truly matter; peace in my home, more time with my family, date nights with my husband, good laughs and brunch with my friends, and a heart full of gratitude!

1 1/2 cups unbleached all-purpose flour

3/4 cup vegan butter

2 tablespoons olive oil

1 small yellow onion, diced

2 cups sliced mushrooms

1 (15 oz) can hearts of palm, drained and chopped

1 tablespoon cornstarch

1/3 cup tomato sauce

1/3 cup water

A handful of chopped parsley

Salt and black pepper

Chopped green onion for garnish

In a large bowl, combine flour and butter. Using your hands, mix really well together, until when pressed into hand the dough compacts together. Reserve about 1/4 cup of the dough. Press the dough onto a pie dish, covering the bottom and sides well. Reserve. Meanwhile, in a large skillet, heat the olive oil over medium/high heat. Add the diced onion and sauté until translucent. Add the mushroom and sauté until becomes soft. Add the chopped hearts of palm and cornstarch, mix well. Pour tomato sauce and water, season with salt and black pepper. Let it simmer for a couple of minutes, until sauce thickens. Add the chopped parsley. Remove from heat and let it cool slightly. Add filling to the pie dish and sprinkle the remaining dough over the top of the filling. Bake in a pre heat oven at 350F for about 30-35 minutes. Top with chopped green onion. Serve and enjoy!