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.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.