When confronted with what to take to a party – the usual fare frequently involves meat and or cheese and/or fried food. What to do when you are following a whole foods, plant-based, low fat lifestyle?
This past weekend I took the following food along (hey I was on the committee and always take a bit more than one plate to these things as a surprising number turn up with no food):
Hummus pizza (recipe below)
Fresh fruit platter
Guacamole & raw veg
Savoury Bread cases (used whole grain bread and filled with leftovers of my kumara lentil chilli with some red pepper strips on the top).
Hummus Vege Pizza
Ingredients: 1/2 cup low-sodium vegetable broth
1 1/2 cup Roasted Red Pepper Hummus, divided
2 portobello mushroom caps, gills removed, caps cut into 1-inch-wide strips
1 yellow squash, sliced lengthwise into 1/3-inch planks
1 zucchini, sliced lengthwise into 1/3-inch-thick planks
4 Engine 2 Plant-Strong™ Tortillas
8 ounces baby spinach, lightly steamed and gently squeezed to remove excess liquid (about 1 packed cup)
1/4 cup chopped fresh basil
1/4 cup pine nuts Freshly cracked black pepper
Method:
In a large bowl, whisk together broth, balsamic vinegar and 1/2 cup hummus. Add mushrooms and toss very gently to coat; remove from bowl with a slotted spoon. Add yellow squash and zucchini to the bowl and toss to coat. Return mushrooms to the bowl and allow vegetables to marinate for at least 10 minutes and up to 1 hour.
Prepare a grill or grill pan for medium heat cooking. Grill vegetables until browned and tender, 3 to 4 minutes on each side. Set aside.
Preheat the oven to 375°F. Place tortillas on 2 nonstick sheet pans or regular sheet pans covered with parchment paper. Spread each with 1/4 cup of the remaining hummus. Top with spinach, basil and grilled vegetables. You can place the vegetable slices on the pizzas whole for a rustic look, or chop them first for neater cutting. Sprinkle pizzas with pine nuts and black pepper to taste. Bake until edges of tortillas are browned and crisp and pine nuts are golden, about 15 minutes. Slice and serve.
Prepare a grill or grill pan for medium heat cooking. Grill vegetables until browned and tender, 3 to 4 minutes on each side. Set aside.
Preheat the oven to 375°F. Place tortillas on 2 nonstick sheet pans or regular sheet pans covered with parchment paper. Spread each with 1/4 cup of the remaining hummus. Top with spinach, basil and grilled vegetables. You can place the vegetable slices on the pizzas whole for a rustic look, or chop them first for neater cutting. Sprinkle pizzas with pine nuts and black pepper to taste. Bake until edges of tortillas are browned and crisp and pine nuts are golden, about 15 minutes. Slice and serve.
You can find this recipe on http://engine2diet.com/recipe/hummus-veggie-pizzas/
I made mine with a bought pizza base - next time want to try a homemade base with wholemeal flour.
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