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IN-THE-KITCHEN


AMAZING Vegan PIZZA with Cauliflower ‘N


Walnut Crumble Vegan, gluten-free, soy-free, paleo By Teri Gentes


This spicy vegan alternative to ground meat is fabulous on its own, on pizza, pasta, tacos, enchiladas, burritos, na- chos or in chili, curries, soups, etc. Use it to top salads, fill nori wraps, soft corn tortillas, collards, lettuce leaves and rice paper wrappers. Add seasonal veggies, guacamole, piccolo, salsa, pesto or my simple ‘n spicy sunbutter satay sauce for an amazing vegan meal everyone will love—meat eaters included! Once you’ve tasted this creation, it’ll become your favourite version of pizza!


1 medium head organic white or orange cauliflower, wash, dry, cut into florets (approxi- mately six cups) 3-4 garlic cloves, minced 2 cups organic raw walnut halves 1 medium tomato, chopped 2 tbsp olive oil 2 tbsp coconut aminos or organic gluten-free, low sodium tamari 1 tsp cumin or more to taste 1-2 tsp chipotle powder to taste 1 tsp mild chili powder 1.5-2 tsp smoked paprika to taste 2 tbsp nutritional yeast, if desired 1 tsp Himalayan sea salt to taste


1. Preheat oven to 350 degrees. Line baking sheet with parchment paper. 2. In a food processor, process the cauliflower in batches until well minced, transferring to a large mixing bowl between batches. Process garlic until minced and add walnuts. Pulse to roughly chop. Add the tomato and oil, pulsing to a crumbly texture. Stir walnut mixture into the cauliflower with remaining ingredients until well blended. Taste and adjust season- ings as desired. 3. Place mixture on cookie sheet and spread out evenly. Bake for 45-65 minutes, stirring after 30 minutes and then every 15 min- utes afterwards, until crumbles are slightly dry and browned. Use in preferred recipe or store in refrig- erator for up to three days, or in freezer up to two months.


For an easy appetizer spoon a little guacamole on tortilla chips or crackers, top with the crumble and cilantro.


Watch for Teri’s ‘n Mary’s Crackers Nacho Salad at www.terigentes. com/recipes.


PIZZA CRUST Organic multi grain, gluten-free, brown rice or ezekiel sprouted grain wraps. Use as many as you like, estimating one wrap per person for a main course with a salad side.


• Non-dairy pesto OR herb sea- soned tomato sauce or salsa • Sweet bell peppers, mushrooms, red onions, tomatoes, zucchini, jalepeño, thinly sliced • Sun dried tomatoes, olives, aru- gula, if desired • Teri’s vegan cheddar cashew cheese, optional. (recipe available at www.terigentes.com/recipes). • Dried Italian seasoning and dried chili peppers • Fine grey sea salt and freshly ground pepper • Raw Brazil nuts, if desired, shaved with a vegetable peeler or micro plane


1. Lay crusts on baking sheets (you may need several sheets or bake pizzas 2-3 at a time. 2. Spread a generous amount of pesto or sauce over each pizza (approximately 2 tbsp each). 3. Distribute veggies evenly and scatter along with the Cauliflower Walnut Crumble generously over each crust. Top with small spoonfuls of the vegan cheese if using along with the Brazil nuts. Sprinkle each pizza with fresh or dried herbs, sea salt and pepper as desired. 4. Bake pizzas for approximately 15-20 minutes or until lightly browned. Cool slightly and cut with scissors.


Recipes created by Teri Gentes. Reprinted with permission. For more recipes and healthy cooking ideas please visit www.terigentes.com


NOVEMBER/DECEMBER 2013 canfitpro 35


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