The pizza creation

This recipe makes a bit of extra veggies that can be placed in a separate pan to bake at the same time as the pizza.  

Super Green Pizza with Red Pepper Cashew Cheese

Toppings

1 head of broccoli finely chopped

4 cups of greens (kale, spinach) ripped into bite size pieces

2 heirloom tomatoes diced

1/2 green pepper chopped

1/2 jar/can of tomato paste

1/4 tsp italian seasoning

1/4 tsp garlic powder

1 garlic clove minced

1/4 cup parsley

1/2 cup to 1 cup daiya

Cheese Sauce

1 red pepper

2 tbsp nutritional yeast

1 tbsp oil

2 tbsp agave

1 cup cashews

1/4 tsp salt

1/4 tsp amchur (dried mango) (2 tsp lemon juice can be used instead)

Dough

1 tsp salt

2 tsp yeast

1 tsp sugar

1/4 cup warm water

1 cup wheat flour

1 3/4 cups garbanzo bean flour

1/4 cup ground flax meal

1 1/4 cup warm water

1/2 tsp black pepper

1 tsp italian herbs

1 tsp oregano

To make the bread, first mix the yeast, with 1/4 cup warm water and sugar. Let it stand for 10 minutes.  Mix the rest of the dry ingredients together.  Add the yeast mixture to the dry mixture plus 1 1/4 cup of water.  Knead the dough with flour on your hands until elastic and smooth.  Place the dough ball into a container and cover with a cloth for 1 hour.  

Spread the dough out onto an oiled pizza pan.  Lather the tomato paste on top.  Evenly spread the tomato pieces and the green bell pepper on the pizza.  Sprinkle the garlic powder and the italian seasonings over the pizza.  

To make the cheese sauce, blend the ingredients together (from red pepper to salt). Sprinkle the amchur atop.  Pour the cheese sauce into a bowl with the greens, broccoli, minced garlic and parsley.   

Put this mixture evenly on top of the pizza --- there will be extra of this cheesy greens, so they can be put in another pan in the oven :) 

South Asian Noodle Extravaganza

makes about 4-5 servings

Cook enough noodles enough for 2
leftover quinoa and beans (1/4 to 1/2 cup each)

2 tsp oil
1/2 tsp cumin powder
1 tsp hing (Indian Spice, garlic powder can be used in place of)
1/2 tsp amchur or mango powder (indian spice, optional)
2 tsp coriander
1/2 tsp salt
2 tbsp nutritional yeast
1 tsp sriracha sauce
1/2 tbsp red thai curry paste
1/4 cup of water
 1 small cauliflower chopped
1 tomato chopped
1 red bell pepper chopped
1 bunch broccolini chopped
2 tbsp tahini
3 tbsp peanut thai sauce
1 tbsp tomato paste
1 tbsp balsamic vinegar
juice of 1 lemon
1 tbsp cilantro

Heat the oil with the cumin and the hing.  Add the cauliflower and the rest of the vegetables.
Add the mango powder, coriander, salt, and nutritional yeast and water.  Cook for 5-10 minutes.

Mix the tahini, curry paste, peanut sauce, tomato paste,sriracha, and vinegar in a separate container.

Add the mixture to the vegetables and stir.  Add a can of beans, package of mushrooms or some leftover quinoa or rice -- if you have it. Let the sauce and ingredients heat up for 5 minutes.

Once vegetables are desired consistency and temperature, take off the stove and mix in the lemon juice and cilantro.

Serve :)