Sometimes I wish the vegan husband and I lived somewhere over the rainbow… where trouble melts like lemon drops.
About 60% (and climbing) of the residents in the United States of America arise every morning wondering what sea of crazy they’ll be sailing in for the day. To cope with the stress resulting from a certain walking-talking-poke-in-the-eye, you know to whom I am referring; some people have resorted to eating.
Some like sheet cake.
I prefer pizza.
But not just any kind of pizza. Two of my favorite pizzas come from establishments near our home – 2 Ovens (bruschetta) and The Boynton (artichoke heart and roasted pepper). I like the pesto and balsamic vinegar on the bruschetta and the artichokes and peppers on the Boynton slices.
As you know I am a whole-food, plant-based vegan kind of chick so pizza is generally off the table. With the exception of pizza night with my Dad and the vegan husband (which started after my Mom passed), the only other pizza I indulge in is Amy’s Roasted Vegetable Pizza. It’s vegan and tree nut, soy and lactose free. While Amy’s hits the spot on most occasions, the ingredients list contains a few items I would normally avoid. That means frozen pizza nights are few and far between.
So, what’s a herbivore to do? Deconstruct, of course! The recipe below is a result of an idea to incorporate my favorite pizza ingredients in the form of a stack. It’s similar to one that I indulged in at the Horseshoe Pub.
The results were delectable!
This is a dish served cold which means that all the components can be prepared a day or two ahead of time.
Reducing balsamic vinegar creates a thicker sauce and more intense flavor. I used an aged balsamic vinegar which, because of its quality (or so I was led to believe), I did not want to reduce. But, it did not hold up as much as I would have liked. The next time I make this dish, I will purchase a less expensive vinegar and reduce it. Updated pictures will follow!
Lastly, ordering your favorite pizza sans cheese is an option!
2 c quinoa
1 c water
4 tbsp lemon aioli
12 oz artichokes, frozen
ROASTED RED PEPPER
2 roasted red peppers, sliced to fit ring mold
1-2 onions, sliced and caramelized
1 c raw cashews, soaked overnight
1 lemon and its zest
2 cloves garlic
½ c water
sea salt, to taste
2 c basil, packed (about 50 oz)
4 tbsp pine nuts, soaked overnight
1/2 c nutritional yeast
1 lemon, juice from
2 cloves garlic, minced
3 tbsp water
Blend all ingredients in a food processor. Adjust water as needed. Set aside.
Blend all ingredients in a food processor. Set aside.
Heat skillet on high. Add onions and reduce to medium-low heat. Add water when necessary to keep from burning. Set aside until cool.
Roasted Red Pepper:
Set oven to 500°. Place peppers on a sheet pan and cook for 30-40 minutes until the skins have charred. Remove from oven and place in covered bowl. Once cool, remove skin and seeds. Set aside until cool.
Let artichokes thaw in a colander. Once thawed, place artichokes on parchment lined sheet pan. Set oven to 350°. Brush artichokes with the lemon aioli and cook for 20-30 minutes, until the artichokes begin to brown. Once browned, brush balsamic vinegar on artichokes and heat for an additional 3-5 minutes. Remove from oven and set aside until cool.
Bring water to a boil. Add quinoa and cook for 15-20 minutes. Remove from heat and add pesto and lemon aioli. Set aside until cool.
Once all ingredients have been cooled, place a ring mold, a size to your liking, on a plate. Stack quinoa, caramelized onion, artichokes, roasted red pepper and a smaller portion of quinoa. Remove ring mold.
Drizzle balsamic vinegar around stack.
Top with a little lemon aioli and pea sprouts.
Using stainless steal plating ring molds can turn an ordinary dish into an extraordinary meal.
What is your favorite kind of pizza? Please leave a comment…