Arugula, Hummus, Daiya Flatbread 

If you are looking for a super-fast, low calorie, healthy yet flavor packed dish, try this flatbread. This is one of my go-to summer lunches.  The cheese, hummus, arugula and balsamic make a terrific combination.  My favorite components are a lavash or FlatOut flatbread, Tribe Classic Hummus, and Daiya Jack Style Wedge, and a good quality Moderna balsamic vinegar.

Arugula, Hummus, Daiya Flatbread 

1-2 hands-full arugula (2 - 2 1/2c)
1 tsp balsamic vinegar
1/2 tsp salt
2 tsp olive oil
1/4 tsp chile flakes, optional
3-4 Tbs hummus, such as Tribe Classic
1 1/2 oz Daiya Jack style wedge cheese, grated
1 FlatOut flatbread, or a lavash trimmed to the size of your plate.

Method:

Take 1-2 hands-full of arugula and toss in a bowl.  Drizzle with balsamic vinegar, olive oil, and the salt. Add the chile flakes, if using.  Toss and set aside for a few minutes.

Take your flatbread and spread it with a thin layer of hummus (preferably one without cumin, such as Tribe Classic). Grate the Daiya cheese evenly over the flatbread.

Quick method: toss the flatbread into the microwave for 30 seconds until the Daiya melts, then proceed.
Slower, crisper method: Heat a 10-12" skillet over medium heat.  When the skillet is hot, add the layered flatbread and heat until the Daiya starts melting, about 3 minutes.  This method makes for a tastier crust.
Quickest method: eat it cold...

Once the flatbread is warm, top with the arugula, drizzling remaining oil and vinegar over the top, and dig in.

Pimento Cheese, Vegan Style

One of the few things I still miss from my non-vegan days is good old Southern pimento cheese...  It seems that different places in the South have different versions of this classic, but I've tried to recreate the one I used to eat the most.

Pimento Cheese Spread

2.5 oz (1/3 block)  Daiya Cheddar Wedge, grated
3.5 oz (1/2 block) Daiya Jack Wedge, grated
1/3 - 1/2 c (to taste) Earth Balance Mindful Mayo

1 1/2 tsp Annie's Naturals Organic Vegan Worcestershire Sauce

1 2oz jar diced pimentos (Dromedary brand) drained and rinsed

optional:

1/4 tsp ground cayenne pepper

1/4 tsp garlic powder

Method:

Mix all ingredients well and let sit in the fridge for an hour, or better, overnight.   If using Daiya  Cheddar Shreds instead of the wedge cheese, you might need to add a small amount of salt.