Makes 6 servings using half the pizza sauce and half the parmesan. Additional toppings extra.
Barbecued pizzas have a flavourful authenticity. They’re a perfect base for any toppings, especially when made even more flavourful with this delicious, freshly made pizza sauce and a cashew parmesan.
In food processor, combine pizza sauce ingredients. Whirl until pureu0301ed, scraping down sides of bowl occasionally. Store in tightly covered container in refrigerator for up to 1 week, or freeze. Makes enough for 2 large pizzas.
Clean and dry food processor. Then add Cashew Parmesan ingredients. Pulse until ground into coarse meal. Store in tightly covered container in refrigerator for up to 1 week. Makes enough for 2 large pizzas.
Grease barbecue and preheat grill to 400 F (200 C). On lightly floured surface, roll out pizza dough into large 14 in (35 cm) round. Alternatively, divide dough in half and roll into 2 medium-sized pizzas, or divide dough into 6 pieces and roll into single-serve pizzas. Lightly brush both sides of crust with oil. Have all your toppings ready before beginning to grill pizza.
Place pizza crust(s) on barbecue and grill for 3 to 4 minutes. Using large spatula, carefully turn dough, grilled side up, onto large cutting board. Spread crust(s) with some homemade pizza sauce and scatter with toppings of choice. Sprinkle with Cashew Parmesan. Return to the barbecue and continue to grill until pizza is done as you like. Remove and cool slightly before cutting and serving.
This recipe is part of the Kids’ Vegalicious Pizza Party collection.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.