Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, puréed in desserts and now, grated in pizza crust! This zucchini pizza crust is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.
This recipe pays homage to a cauliflower crust, which is one of my most popular recipes from my blog. Both of these recipe components, the crust and pea pesto, can be enjoyed on their own, yet when combined, it’s evident they’re meant to be enjoyed together.
To make a flax egg, combine 1 Tbsp ground flaxseed with 3 Tbsp water. Let mixture sit and thicken for 5 minutes before using. Double the recipe for 2 flax eggs, triple for 3 flax eggs and so on. Use flax eggs as a 1:1 vegan egg replacement in baking.
From Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple © 2016 by McKel Hill. Reprinted with permission by WilliamMorrow Cookbooks, an imprint of HarperCollins Publishers.
Quick-thaw peas by blanching in boiling water for 3 minutes. In food processor or high-speed blender, combine peas, pine nuts, garlic, oil, water, hemp hearts, lemon zest, lemon juice, salt and pepper to taste and pulse until mixture is well combined and thick. Adjust seasonings to taste. Store in airtight glass container.
Place grated zucchini in strainer, sprinkle salt on top and gently toss until salt is distributed. Allow zucchini to sit and sweat excess moisture for 45 to 60 minutes.
Transfer zucchini from strainer to nut milk bag or cheesecloth. Wrapping cloth around zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until zucchini no longer releases liquid. Place zucchini in large bowl and add flours, flax eggs, garlic, nutritional yeast, oregano, red pepper flakes and black pepper to taste. Stir to combine well.
Position one rack in middle of oven and another in top position. Place pizza stone (for a crispier crust) or baking sheet lined with parchment paper on middle rack. Preheat oven to 500 F.
Place large piece of parchment paper on clean countertop and drizzle with olive oil. Spread zucchini dough onto parchment paper and form dough into large 10 in round or oval, about ½ in thick. Transfer dough from parchment paper directly to hot pizza stone or lined baking sheet and bake for 20 minutes. Flip pizza crust over and bake for additional 10 minutes, until crust is firm-crisp.
Carefully remove crust from oven, spoon on pesto to desired thickness and bake on top rack for 5 to 7 minutes, until pesto is warm. Remove from oven. Top with garnishes, if desired, and serve immediately.
This recipe is part of the Nutritionist, Stripped collection.
This stuffed eggplant is built upon layers of Middle Eastern flavours: smoky freekeh, tender chickpeas, and a herbal tahini sauce. The quick-pickled raisins add a sweet vinegary pop. Sweat it out Salting eggplant before cooking enhances the flavour by allowing eggplant to sweat out its bitterness and breaking its spongy texture.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.