By the end of the week I sometimes find my vegetable bins sightly too full of sad looking vegetables and although they look a bit wilted I don’t want to throw them away. I thought I would share with you one of the ways I recycle them into something pleasing and delicious: my plant based pizza with a difference!
This week’s leftovers included: 1 beetroot, ¼ of a pumpkin, 2 sweet potatoes, ½ of the broccoli, some garlic, an opened jar of my Italian go to Tapenade, ½ of a tomato some leftover cashew nuts and of course my staples of miso, salt and pepper.
Note: I cooked all the vegetables the night before while I was cooking dinner. Then put them in the fridge overnight.
Plant Based Pizza with a difference!
Vegan, Vegetarian, EF, DF
2-3 cups thinly sliced pumpkin and or sweet potato mix
1 tablespoon chopped garlic
2 cups sliced broccoli
1 cup thinly sliced beetroot
2-3 cups thinly sliced cabbage
Few tablespoons Tapenade (Italian vegetables and olive oil mix)
2 cups raw cashews
8 cups boiling water
¼ cup hot water (as needed)
1 Tablespoon olive oil
Lemon juice to taste
Miso to taste
1. Soak cashews with 5-6 cups boiling water in large bowl. Cover with clean kitchen towel, and let stand 2-3 hours or longer.
2. Cut up all the vegetables Steam the broccoli for 4-5 minutes or until bright green.
3. Sauté the beetroot, cover and cook till tender.
4. Sauté the garlic for a few minutes to flavour the oil. Then add the pumpkin and/ or sweet potato a little water, cover and cook till tender.
5. Sauté the cabbage till slightly tender. Season with salt and pepper
6. Meanwhile drain cashews, then blend or process with 1/3 to 1/2 cup hot water until smooth and thick, like sour cream.
7. Add the rest of the ingredients and blend again till almost creamy or until desired consistency is reached. This can be prepared 3-4 days in advance. Delicious as a dip or spread on bread, cover for baked vegetables or salad dressing.
Putting it all together
I used a prepared Organic pizza base that is made with spelt flour. I found gluten free options too, at the local Saturday market, courtesy of Matty’s Healthy Pizza Bases.
1. Pre heat the oven to 230 C.
2. Lay the pizza base on a pizza brick or metal pie base without sides.
3. Spread the pumpkin/sweet potato and garlic layer on.
4. Then top with cabbage and beetroot, broccoli and sprinkle some Tapenade around the whole pizza
5. Spread the cashew cream over the whole pizza, chop up some tomatoes if you have one and sprinkle with Olive oil.
6. Bake 7-10 minutes. Serve hot.