by Toni Fiore
1 large or 2 small flatbreads
4 5 tablespoons olive oil
1-15 ounce cannellini beans (rinsed, drained and lightly chopped)
1 tablespoon Vegan Parmesan
6 marinated artichokes ( in oil, reserved)
3 yellow onions, sliced into half moons
1 red onion, sliced into half moons
¼ teaspoon dried thyme (or ½ teaspoon fresh)
½ teaspoon dried oregano
salt and fresh black pepper
½ cup fresh basil chiffonade
Vegan Parmesan Ingredients
1 cup raw cashews
1 cup slivered almonds
½ cup nutritional yeast
1 teaspoon fine salt
½ teaspoon ground garlic powder, not garlic salt
Make the Parmesan, by adding all the ingredients to a food processor bowl. Process until finely ground and almost sticking together a bit. Add one heaping tablespoon to the white beans and toss lightly to coat them evenly. Add more to taste if you like. Set aside.
Heat oven to 400.
Heat a large heavy skillet on medium. Add two tablespoons of oil, the onions and a pinch of salt. Begin caramelizing the onions, stirring often on medium, add a tablespoon or two of water continue caramelizing for a minute or two and then lower the heat a little so they don’t brown too quickly. Toss occasionally to make sure they’re not burning.
When the onions are finished caramelizing begin prepping your flatbread with a drizzle of olive oil, a sprinkle of oregano, salt and pepper. Lightly press on beans and sprinkle with a little more parmesan. Add the artichokes, breaking them up and spreading them around. Drizzle with a little of the seasoned artichoke oil. Lay on the onions as much or little as you like. Sprinkle with basil, reserving some for a garnish after baking. Place the flatbreads on a baking sheet or directly on a stone and bake about 12 minutes, or until the sides are lightly browned and the topping nice and hot. Remove, season with a light drizzle of olive oil, fresh black pepper and additional basil. Serve immediately.
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