Vegan Healthful and Delicious Pizza (with a spicy, cheesy, meaty kick)
My housemate brought me a kilo of pine nuts from Spain. I have no idea what I’ll do with such a bounty. Make something decadent, no doubt. For now, I used them on pizza for a fatty, crunch kick. Add in the cheesy mushrooms and the world is a good place.
Don’t lazy out and buy marinara sauce. It is full of sugar and oil, costs and obscene amount and generally isn’t worth it. Use the thirty minutes to chill out and munch on crudités. Carrot-apple-hummus accompaniments are up to you. Not a heavy meal but assuredly pleasing.
2 red onions, finely diced
2 garlic cloves, finely sliced
1 can passata (~400ml)
1/4 c. tomato paste
2 tsp marigold bouillon powder
2 tbs dried oregano
1 tbs chilli flakes
2 tsp olive oil
Garlic stuffed green olives, finely sliced
2 slices jarred jalepeno
Yellow pepper, finely cut
Small handful of pine nuts
1/2 field mushroom
1 tsp olive oil
1 tbs nutritional yeast
Garlic spelt wrap (add 2 tsp garlic powder to regular spelt wrap recipe - or buy ‘em)
Sautee the onions as you prep the garlic. Add the garlic after five minutes. A minute later add the passata, tomato paste, bouillon, oregano, chilli flakes and a little s+p. Cover and leave to bubble over a low heat for 30 minutes. No need to blend. Use the time to prep the other ingredients and eat a starter.
Slice the half mushroom into 1cm thick steaks. Cover with the nooch and then the olive oil so all is covered.
Heat the broiler/grill bit of your oven. Put your baking tray under it, empty, to heat through. When it’s hot, add the tortilla and put under the grill for 30 seconds to firm it up a little. Remove and add all the toppings. Grill again until browning, the edge crust will curl and blacken a little.
Mama Yoc’s Kitchen