Sunday, September 5, 2010

Parting Ways + Butternut Edamame Pizza (Vegan, GF)

This is our last post before Jennifer moves away to go to school at Sheridan in Oakville, so she will be posting more "lower class" student dishes whereas Jac will be working day and night and will be able to eat a more classy diet. It's going to be cool to compare our dishes and to just see what we come up with!

As our last dish we make together, we wanted to do something really creative and different. We found a recipe in the book "The Thrive Diet" by Brendan Brazier which Jac is currently reading and it was an "Adzuki Quinoa Pizza Crust". It has been eons since we've had pizza, actually all summer to be exact! The sauce and toppings are our own creations.

Crust:

1 cup adzuki beans (cooked)
1 cup quinoa (cooked)
1/2 cup ground sesame seeds
1/4 cup coconut oil
2 tbsp dulse flakes (seaweed flakes, you can just substitute sea salt to taste)

Preheat oven to 300 F. Process ingredients in food processor until a dough forms. Press in a circle about 1/4 inch thick on a greased cookie sheet.

Roasted Cherry Tomato Sauce:

30 cherry tomatoes
1 tbsp olive oil
1 clove garlic
1/4 tsp cayenne
1/4 tsp oregano
Pinch of salt

Cut 15 of the tomatoes in half and toss with olive oil and salt. Place skin side up on a baking sheet. Roast the cherry tomatoes in a 350 F oven for about 20 minutes. Cool. Once cooled, dump in food processor along with raw tomatoes and remaining ingredients. Process until smooth. Spread onto crust.

You can add whatever veggies you'd like. We wanted a bright colourful pizza for one last shot at summer before fall comes, so we used: Slivered butternut squash, broccoli, red onions, edamame beans and a sprinkling of nutritional yeast on top for a little cheese flavour.

B.O. (Before Oven)

Bake for 45 minutes and you've got pizza! :)


A.O. After Oven



This is one of those dishes where when you bite into it you know you are eating something healthy. We were very impressed by the crust, although you don't get the full pizza experience because you have to eat it with a knife and fork since it falls apart easily. I'd recommend only putting a very thin layer of sauce in order for the crust to stay crispy.

6 comments:

  1. Pretty Pizza! Plus, it's so healthful-that's nice (smile)...

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  2. Thanks! It was so pretty we didn't want to eat it lol! I looked at your blog and the recipes are right up my alley. Official follower right here :)

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  3. Rhis sounds amazing! So glad you commented on my blog. I like your recipes.

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  4. Thanks! We made it totally on a whim and it turned out pretty yummy! :)

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  5. Hi, enjoying your recipes and food excursions! I've been making the Thrive Diet pizzas since January and have found that they all hold together better if I bake the crusts first without any sauce or toppings. After the full bake time, I then sauce and topping the pizzas and bake or broil for 5-10 minutes. This just heats the sauce and cooks the toppings a little bit. Jac-I like the Adzuki Quinoa Sesame crust enough, but I really like the Wild Rice Split Pea, the Curry Lentil, and the Kidney Bean crusts alot. Not so crazy about the Sunflower Seed Beet and the Chickpea Curry--too many sunflower seeds for me. If you keep going with his recipes and decide to pop amaranth send me an email first so I can help you. If you follow his technique you will have a mess on your hands.

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  6. I agree this is vegan, it is all colourful, flavourful, but 1/4 cup coconut oil just makes it heart unhealthy.

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