White Bean Pizza with Artichokes and Caramelized Onions

by Toni Fiore

Carmeilzed Onion Pizza

Pizza Ingredients

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.

 

Read more

Cashew Cilantro Burgers

By Elizabeth Fraser, Girl Gone Raw   Burger ingredients: 1 cup cashews 1 handful Cilantro (or basil, dill, mint, oregano … whatever calls to you) 5-6 Sundried Tomatoes, soaked in water 30 minutes-1hr pinch sea salt   Toppings ingredients: 2 leaves of Swiss Chard or kale cut in half 4-8 leaves of fresh Basil 1 […]

Read more

No-bake Apple Crisp

By Elizabeth Fraser aka Girl Gone Raw Crisp ingredients: 1 cup of almonds ½ cup of pumpkin seeds ½ cup of pecans 1 cup of medjool dates, pitted pinch of sea salt Place ingredients in the food processor & blend until a crumble texture is achieved.  Set ½ cup of mixture aside and place remaining […]

Read more

Gazpacho

By Victor Robinson The Maine Vegan Serves 4-6 This Gazpacho has a nice layer of flavors and great textures. If you like it extra spicy add more Jalapeno and garlic. If you like it extra tangy add more vinegar and lemon juice. If you prefer a smoother soup pure all the vegetables to desired constancy. […]

Read more

Coconut Baconless Bits

By Terry Hope Romero Reprinted from Salad Samurai  by Terry Romero. Originally Published June 10th 2014 by Da Capo Lifelong Books makes 2 cups   Time: 30 minutes  Icons: Gluten Free, Raw Ready   Bacon from coconut? It’s all the rage darling! So easy to make too, you’ll go bonkers for these sweetly smoky big fat […]

Read more

hair transplant turkey prefabricated steel house prefabricated house prefabricated houses turkey prefabrik ruhsat işlemleri prefabrik ev lipomatic prefabrik