Talk Trash

Monday, September 17, 2012

Little Garden "Pizzas"

For Filling:

1 ½ packages Athens fillo cups
¼ leek; washed and finely diced
2 1” slices of eggplant; finely diced
½ red bell pepper; roasted and finely diced (you can use jarred here, I just choose to do it because it’s cheap and easy:)
6-7 grape tomatoes; sliced into fourths lengthwise
4 or so kalamata olives; finely diced
2-3 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp fine sea salt
Dash of fresh ground black pepper
Garnish with dried Italian herbs and cracked black pepper sprinkled on top.
For Pesto:
4 oz fresh basil
1 ½ cup toasted unsalted brazil nuts
1 ½ tbsp nutritional yeast
¼ cup Daiya mozzarella style cheeze
¼ tsp fine sea salt
Extra virgin olive oil
*You may also use a jarred vegan pesto here but good luck finding it;)
Preheat oven to low broil. *If you’re roasting your own red pepper, simply slice pepper in half lengthwise, remove stem/ seeds, lightly coat with oil, broil until black spots begin to form, remove and let completely cool. Combine all vegetables in a large mixing bowl. Whisk together olive oil and spices. Thoroughly toss your veggies and oil mixture being sure to coat them all! Spread the now coated veggies flat out onto an oven safe dish or baking sheet- do not overlap any vegetables. Broil until golden brown.
For the pesto simply add brazil nuts, yeast, and salt into a food processor. Blend. Scrape down sides and add in the basil and Daiya cheese. Blend/ scrape down sides. Then slowly incorporate the olive oil until you reach a desired consistency. 
Bake fillo cups according to package- let cool. Assemble with pesto on the inner bottom of the cup *for ease try filling a pastry bag with the pesto! Next, spoon in veggies (Try to get a good mix into each cup). Stuff in a slice of tomato on the side. Arrange on serving dish and garnish with a sprinkle of dried Italian herbs and cracked black pepper. Time to impress guests!

No comments:

Post a Comment