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About This Document: Pesto and Sun-Dried Tomato Pizza with Veggies For the Crust: makes 32 (3-inch/8 cm.) pizza crusts cup (1 85 mL.) buckwheat groats, soaked for 4 to 6 hours, drained, and rinsed cup (185 mL.) sunflower seeds, soaked for 4 to 6 hours, drained, and rinsed 1 carrot, shredded 2 teaspoons (10 mL.) Italian seasoning 2 teaspoons (10 mL.) salt cup (60 mL.) ground flaxseeds cup (125 mL.) water For the Sauce: makes 1 1A cups (310 mL.) 10 sun-dried tomatoes, soaked for 6 to 24 hours in 3A cup (185 mL.) water 2 to 3 pitted medjool dates, or 5 pitted small dates, soaked for 6 to 24 hours in 3 tablespoons (45 mL.) water 2 tablespoons (30 mL.) chopped red onion 1 teaspoons (7 mL.) miso 1 teaspoon (5 mL.) dried organo For the Pesto: makes about 1 cup (250 mL.) cup (185 mL.) walnuts, pine nuts, hempseeds, or a mix 3 cups (750 mL.) fresh basil leaves (about 3 ounces/85 g.) 1 tablespoons (22 mL.) flaxseed oil or extra-virgin olive oil 1 tablespoons (22 mL.) freshly squeezed lemon juice 1 to 1 tablespoons (15 to 22 mL.) Nama Shoyu or tamari 1 to 4 cloves garlic 1/8 teaspoon ground black pepper 3 tablespoons (45 mL./19 g.) nutritional yeast flakes For the Veggies: makes 3 to 3 Vi cups (750 to 810 mL.) 4 to 5 cups (1 to 1 .25 L.) seasonal veggies (such as broccoli, sweet peppers, and/or zucchini), julienne or cut into bite-size pieces red onion, thinly sliced 2 tablespoons (30 mL.) apple cider vinegar or freshly squeezed lemon juice 1 to 2 tablespoons (15 to 30 mL.) Nama Shoyu or tamari 1 tablespoon (15 mL.) extra virgin olive oil 2 teaspoons (10 mL.) Italian seasoning or other dried herbs 1 teaspoon (5 mL.) paprika To make the pizza crust dough, combine the buckwheat groats, sunflower seeds, carrot, Italian seasoning, and salt in a food processor.

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Categories: DocStore
Tags: Nutrition Health Review, 2010, Recipes for the Vegan and Vegetarian, Anonymous, Recipe, Cooking

Recipes for the Vegan and Vegetarian

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