If cheese is too thick, add nondairy milk to reduce thickness. Pour into a medium pot and bring to a boil, stirring frequently to prevent scorching. If so, blend some more, until it is a smooth mixture.Īdd the rest of the ingredients and blend until smooth. Dip a rubber spatula into the blended cheese, when you lift it out, notice if there are pieces of cashew on the spatula. You can double, triple or quadruple this recipe to make enough for more people or for larger servings.1 cup plain, organic non-GMO soy milk (or nondairy milk of choice)īlend rinsed cashews and water for 2 minutes or until very creamy. Remove and add the fresh toppings like basil, tomatoes, avocado, spinach and lemon juice. Arrange the toppings on each of the potatoes, then place in the oven for another 5 minutes. ![]() Take the pizzas out of the oven and spread the tomato paste on top. Make the tomato sauce by mixing together the tomato paste, dried oregano, dried thyme, raw honey, water, sea salt and pepper. To make the cashew cheese, place the soaked cashews, lemon juice, garlic, parsley, date, sea salt and pepper into a food processor and blend until smooth, scraping down the sides as you go. Place in the oven for 15-20 minutes until lightly browned. Line a baking tray with parchment paper and spread the mixture on top using a wet spatula, making 3-4 mini pizzas. Remove and place the potatoes in a food processor with the garlic powder, onion powder, maple syrup and sea salt. Steam the potatoes for 25-30 minutes until soft. To make the base, add 2 inches of water to a medium-sized pot and add a steaming basket. Place the grape tomatoes and unpeeled garlic cloves on a baking tray and roast at 400F for 15 minutes. ![]() 1/4 medium-sized zucchini, cut into half moons 1 large zucchini 4 small Yukon gold potatoes, peeled Directions: Make the cashew cheese by blending all the ingredients together in a high-speed blender or food processor until smooth and creamy.If you prefer a large pizza, you can make one or two large crust pizzas versus a few minis. You can pick just one of the topping options or use them all. This recipe is for mini pizzas with three different toppings. Potatoes reorient us, help us to feel pleased and gratified by our experiences, and guide us to make choices not based on ego but out of true grounding and stability. If your ego is consuming you, potatoes can tap into the humble confidence within, overriding the toxic emotions that keep you from succeeding in the areas of life that truly matter. As I share in my book Life-Changing Foods, potatoes offer us foundation and strength when we’re feeling blurred, dizzy, foggy, troubled, or adrift in our lives. And when you’re seeking comfort, potato is the food you should really reach for. ![]() In this pizza recipe, potato is used for the pizza crust. You may find that this recipe becomes your new favorite pizza for its flavors and also how it leaves you feeling. But is it really comforting when most of he ingredients used in pizza are harmful to your health? Thankfully, there’s a way to make pizza that is not only incredibly delicious, but also truly comforting and nourishing to your body. 1 cup hot water 1/3 cup nutritional yeast flakes 1/3 cup pimentos 2 tablespoons lemon juice 1 cup plain, organic non-GMO soy milk (or nondairy milk of choice) 1 teaspoons onion powder 1/8 teaspoon garlic powder 1 1/4 teaspoons salt Directions: Blend rinsed cashews and water for 2 minutes or until very creamy. For so many people, pizza is the ultimate comfort food.
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