Vegetable and Salad Recipes 

Warm Cauliflower and Kale Salad                                                               Sugar Snap Salad

Spiralized Summer Salad                                                                                Roasted Squash and Radicchio Salad

Tomato, Corn and Cucumber Salad                                                             Red Pepper and Lentil Bake

Roasted Sweet Potatoes and Fresh Figs                                                    Black-Eyed Peas, Sweet Potatoes and Greens

Wild Rice and Brussels Sprouts Salad                                                        Squash and Chick Pea Curry

Mashed White Beans and Cauliflower                                                        Roasted Root Veggies

Red Lentil and Cauliflower Burger                                                               Chilli Courgette Pasta

Roasted Veggie Salad w/ Avocado Dressing                                           Gluten-Free Cauliflower Crust Pizza

Portabella and Quinoa Veggie Burger   

---

 

Warm Cauliflower and Kale Salad
Prep Time: 20 minutes 
Cooking Time: 30
Yields: 2 people
Ingredients:

• 2 Cage-Free Farm Eggs
• 2 Cloves Garlic
• 1 Head Cauliflower
• 1 Lemon
• 1 Bunch Lacinato Kale
• 1 Bunch Parsley
• 3 Tablespoons Roasted Almonds
• 2 Tablespoons Butter
• 1 Shallot
• 1 Tablespoon Capers
• ⅓ Cup Panko Breadcrumbs
• ¼ Cup Grated Parmesan Cheese

Directions:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Core the cauliflower; cut the head into bite-sized florets. Peel and thinly slice the shallot. Peel and mince the garlic. Remove and discard the kale stems, keeping the leaves whole. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the capers. Finely chop the parsley leaves and stems. Roughly chop the almonds.

Place the cauliflower on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Carefully transfer to a large bowl. Season with salt and pepper to taste.

While the cauliflower roasts, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Toast, stirring frequently, 2 to 4 minutes, or until lightly browned. Transfer to a bowl and stir in the cheese. Wipe out the pan.

While the cauliflower continues to roast, carefully add the eggs to the pot of boiling water. Cook for exactly 6 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. 
When cool enough to handle, carefully peel the cooked eggs and set aside in a warm place.

While the eggs cook, in the pan used to toast the breadcrumbs, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the kale and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat; stir in the lemon zest. Transfer to the bowl of roasted cauliflower. Toss to combine; season with salt and pepper to taste. Wipe out the pan.

In the same pan, heat the butter on medium-high until melted. Cook, stirring frequently and swirling the pan, 2 to 3 minutes, or until the butter is deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the capers, parsley and the juice of all 4 lemon wedges; season with salt and pepper to taste. 
Divide the roasted cauliflower and cooked kale between 2 bowls. Top with the parmesan breadcrumbs, almonds, peeled eggs and sauce. Season the eggs with salt and pepper. Enjoy!
Curtesy of Blue Apron

---

 

Spiralized Summer Salad
Prep Time: 15 minutes 
Cooking Time: 2o
Yields: 1-2 people
Ingredients:

• 1 large or 3 small Kohlrabi, peeled and spiralized
• 1 medium Zucchini, spiralized
• ½ cup Heirloom cherry tomatoes, halved
• ¼ cup Radicchio, shredded
• 2 tbsp Hemp seeds
• 2 tbsp Sunflower seeds, raw or lightly toasted
• 2 tbsp fresh Oregano, just the leaves
• Dressing:
• ¼ cup Lime flavored olive oil (OR ¼ olive oil and 1-2 tbsp lime)
• 2 tbsp Apple cider vinegar
• ½ tbsp Honey (we used organic sage flavored)
• ¼ tsp Celtic sea salt

Directions:

• Mix all dressing ingredients in a bowl and set aside
• Spiralize zucchini and kohlrabi in another bowl and set aside.
• Rinse and then shred radicchio. Rinse and half tomatoes.
• Combine all ingredients into bowl and mix together with dressing.
• Top with hemp, sunflower seeds, and fresh oregano.
• Plate and enjoy!!

Curtesy of Curry Girls Kitchen

---

 

Tomato, Corn and Cucumber Salad
Prep Time: 15 minutes
Cooking Time: o
Yields: 2-4 people
Ingredients:

• 1 to 1 ¼ pounds ripe tomatoes, cut in small dice
• ½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
• 2 ears corn, steamed for 4 minutes and kernels removed from the cob
• 1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
• Salt to taste
• ¼ cup chopped cilantro
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice or lemon juice
• 2 tablespoons extra virgin olive oil
• Optional: 1 ounce feta, crumbled (about 1/4 cup)

Directions:
Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.
Courtesy of The New York Times

---

 

Roasted Sweet Potatoes and Fresh Figs
Prep Time: 20 minutes
Cooking Time: 3o-40 minutes
Yields: 4 people
Ingredients:

• 4 small sweet potatoes (1kg in total)
• 5 tbsp olive oil
• 40ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
• 20g caster sugar
• 12 spring onions, halved lengthways and cut into 4cm segments
• 1 red chilli, thinly sliced
• 6 fresh and ripe figs (240g in total), quartered
• 150g soft goat’s cheese, crumbled (optional)
• Maldon sea salt and black pepper

Directions:

• Preheat the oven to 240°C/220°C Fan/Gas Mark 9.
• Wash the sweet potatoes, halve them lengthways and then cut each again similarly into 3 long wedges.
• Mix with 3 tablespoons of the olive oil, 2 teaspoons of salt and some black pepper. Spread the wedges out on a baking sheet, skin-side down, and cook for about 25 minutes until soft but not mushy. Remove from the oven and leave to cool down.
• To make a balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil then reduce the heat and simmer for 2–4 minutes, or until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
• Arrange the sweet potatoes on a serving platter.
• Heat the remaining oil in a medium saucepan and add the spring onions and chilli. Fry on a medium heat for 4–5 minutes, stirring often, making sure not to burn the chilli, and then spoon the oil, onions and chilli over the sweet potatoes.
• Dot the figs among the wedges and then drizzle over the balsamic reduction.
• Serve at room temperature with the cheese crumbled over, if using.

Courtesy of TheYuppieChef.com

---

 

Wild Rice and Brussels Sprout Salad
Prep Time: 10 minutes (overnight soak for rice- if you want)
Cooking Time: 15 minutes
Yields: 4 people
Ingredients:

• 1.5 cups wild rice
• 1 heaping cup finely shredded purple cabbage
• 4 ounces brussel sprouts
• 2-3 tablespoons olive oil
• pinch of sea salt
• ¼ cup hazelnuts
• ¼ cup roughly chopped parsley

Directions:

• Cover the rice with 4 cups of water and let stand at room temperature for 8-12 hours. (I never do that, but...)
• Strain the rice, rinse well, then place in a pan and add enough water to cover. Bring to a boil then lower heat and simmer, covered, for 15 minutes or until the rice is tender and most or all of the water is absorbed. Drain any excess water then allow the rice to cool. While the rice cooks, thinly slice the cabbage. Set aside.
• Next, thinly slice the Brussels sprouts. Heat a large skillet, add a few tablespoons of olive oil, then sauté the sprouts for 3-4 minutes allowing them to brown slightly. Sprinkle with sea salt then let cool.
• Once all is cool, combine the rice, Brussels sprouts, hazelnuts, and cabbage. Stir well, then season with sea salt. Serve at room temperature.

Courtesy of The Clean Program

---

 

Sugar Snap Salad
Prep Time: 20 minutes
Cooking Time: 2minutes
Yields: 8 -10 people
Ingredients:

• 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
• Kosher salt
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon (or more) fresh lemon juice
• 1 teaspoon white wine vinegar
• 1/2 teaspoon sumac plus more for garnish
• 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
• 4 ounces ricotta salata or feta, crumbled
• Freshly ground black pepper
• 2 tablespoons coarsely chopped fresh mint

Directions:

1. Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
2. ​Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
3. Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

Recipe by Sara Dickerman ​

---

 

Roasted Squash and Radicchio Salad
Prep Time: 20 minutes
Cooking Time: 40 minutes
Yields: 4 people
Ingredients:

• 2 delicata squashes (10 ounces each), halved lengthwise, seeded and cut into 1/2-inch half-moons
• 1 tablespoon honey
• 1 ½ teaspoons kosher salt
• ¼ teaspoon smoky chile powder, such as New Mexico or chipotle
• 6 tablespoons extra-virgin olive oil
• ⅓ cup buttermilk
• 2 teaspoons lemon juice
• 2 teaspoons finely chopped tarragon
• 1 large garlic clove, grated
• 1 head radicchio, cored and shredded (4 cups)
• 4 cups arugula
• ⅔ cup chopped toasted pecans (see note)
• ⅓ cup thinly sliced scallions

Directions:

1. Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
2. Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
3. In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.

Tip

• To toast pecans, heat oven to 350 degrees. Spread nuts on a rimmed baking sheet and toast until they deepen in color and turn fragrant, 7 to 10 minutes. Cool before chopping.  I made this for Thanksgiving- used a variety of greens and added roasted beets.  Create your own variations!

Courtesy of Melissa Clark, New York Times

---

 

Red Pepper and Lentil Bake 

Prep Time: 20 minutes
Cooking Time: 55 minutes
Yields: 4 people
Ingredients:

• 1 teaspoon olive oil
• 1 large onion, peeled and finely chopped
• 1 garlic clove, peeled and finely chopped
• 1/2 cup lentils, such as Puy or green
• 2 1/2 cups low-sodium, organic vegetable broth
• 4 red bell peppers, deseeded and chopped
• 1 large cooking apple such as Granny Smith or McIntosh, peeled, cored, and chopped
• 2 teaspoons dried basil
• 1/4 cup white wine
• 14 ounces canned chopped tomatoes
• 1 ounce shredded cheddar cheese
• 1/3 ounce shredded parmesan cheese
• Salt and pepper to taste

Directions:

• Preheat the oven to 350 degrees.
• Heat the olive oil gently in a large saucepan, add onion and garlic, and fry for five minutes until the onions are translucent.
• Add lentils and stir, then add vegetable stock. Bring to a boil, then reduce heat and simmer for 25 minutes.
• Add the peppers, basil, apple, white wine, and canned tomatoes and mix well.
• Transfer the mixture to an oven-proof 9-by-13 baking dish and sprinkle cheese on top. Cook in oven for 30 minutes.
• Serve immediately, or freeze remaining portions in individual servings.

---

 

Black-Eyed Peas with Sweet Potatoes and Greens

Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 people
Ingredients:

• 1 10-ounce package frozen kale, chard, or collard greens
• 4 cups low-sodium vegetable broth
• 2 10-ounce packages frozen black-eyed peas, thawed and drained
• 2 garlic cloves, minced
• 2 cups cooked sweet potato or yam, or 1 18-ounce can vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped
• Few dashes liquid smoke or use fresh if you have!

Directions:

• Thaw greens in the microwave or a bowl of boiling water. Chop and combine with broth, black-eyed peas, garlic, sweet potatoes, and liquid smoke in a large saucepan. Bring to a boil, stirring often, then reduce heat and simmer for 20 to 30 minutes.

Notes: A wonderful combination of flavors, this quick and easy recipe is perfect for nights when there isn’t enough time for an elaborate meal, but you still want something filling and tasty
Per serving: 298 calories; 1.5 g fat; 0.3 g saturated fat; 4.4% calories from fat; 0 mg cholesterol; 16 g protein; 58.2 g carbohydrates; 10.4 g sugar; 13.3 g fiber; 304 mg sodium; 156 mg calcium; 4.6 mg iron; 32.8 mg vitamin C; 14,605 mcg Beta Carotene; 2.1 mg vitamin E
Credit: Source: Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.; recipe by Bryanna Clark Grogan.

---

 

Squash and Chickpea Curry

Serves: 4
Prep Time: 15 minutes
Cooking Time: 30-40 minutes
Ingredients:

• 2 tablespoons coconut oil
• ​1 large onion
• 4 celery stalks
• 2 medium sized carrots
• 3 garlic cloves, minced
• 2 inch chunk of ginger, minced
• 1 can coconut milk
• 4 ounces chicken or vegetable stock
• 3 pound buttercup squash (butternut, delicata, or other winter squash works too)
• 1 can chickpeas, drained and rinsed well

For the Curry Spices:

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seed
• 2 teaspoons fennel seed
• 1 ½ teaspoon mustard seed
• ½ teaspoon cinnamon
• 1 teaspoon turmeric

Garnish:

• ¼ cup chopped cilantro

Directions:

• First make the curry spices by grinding together all the spices in a mortar and pestle or high speed blender. Set aside.
• Prep your vegetables by cutting into a medium dice. Peel the squash, scoop out the seeds, then cut into medium sized chunks.
• Heat a large pot over medium heat and add 2 tablespoons of coconut oil. Saute the celery, onion, and carrots for 3-4 minutes before adding in the ground spices, garlic, and ginger. Stir to incorporate then cook for 1-2 minutes, until very fragrant.
• Pour in the coconut milk and chicken stock and bring to a simmer. Cook for 15 minutes, stirring occasionally, then add the chopped squash and chickpeas. Cook for an additional 15 minutes then taste, season with sea salt.
• Top with chopped cilantro then serve.

Credit: The Clean Program 
http://blog.cleanprogram.com/squash-and-chickpea-curry/

---

 

Mashed White Beans and Cauliflower with Leeks Recipe
​​Prep Time: 5 minutes
Cooking Time: 10 minutes
Yields: 8 people
Ingredients:

• 1 tablespoon olive oil
• 2 medium fresh leeks, ends trimmed
• 1 teaspoon kosher salt
• 8 ounces cauliflower florets
• 6 cups cooked white beans
• 1 1/2 cups fat-free low-sodium vegetable broth or chicken broth
• 3 tablespoons finely sliced fresh chives

Directions:

• Heat oil in a large frying pan over medium-high heat.
• Meanwhile, halve leeks lengthwise then cut crosswise into thin, 1/4-inch half moon shapes.
• When oil shimmers, add leeks, season with kosher salt and freshly ground black pepper, and cook until softened, about 5 minutes. Add 2 tablespoons of water to the pan and using a spatula scrape up the golden bits. Cook for another 1 to 2 minutes and set aside.
• Meanwhile, place an inch of water in a medium saucepan and bring to a simmer over medium-high heat.
• Place cauliflower in a steam basket and nest in pot. Cover and steam until fork tender, about 5 minutes. Remove and set aside to cool slightly.
• Combine leeks, cauliflower, and beans in a food processor and puree until smooth.
• Add broth and chives and puree until smooth, scraping down sides as needed.
• Serve warm or room temperature.

Notes: A typical serving of creamy mashed potatoes has about 360 calories and about 18 grams of fat, but a portion size of this version has 100 calories and 1 gram of fat.
 Credit: http://www.aidamollenkamp.com/2011/11/mashed-white-beans-and-cauliflower-with-leeks/

---

 

Roasted Root Vegetables
Prep Time: 10 minutes
Cooking Time: 50 minutes
Yields: 4 people
Ingredients:

• 3-4 tbsp. coconut oil
• 2 tbsp. fresh oregano (chopped)
• 4 medium sweet potatoes, peeled, halved lengthwise, then cut crosswise into 1 1/4 to 1 1/2 inch pieces
• 1 pound carrots, peeled, cut into 3/4 inch thick rounds (about 4 cups)
• 1 pound parsnips, peeled, cut into 3/4 inch thick rounds (about 4 cups)
• 2 medium red onions (about 1 pound), peeled, and cut into 1/2 inch thick wedges
• Sea salt and ground pepper to taste

Directions:

• Preheat oven to 425ºF.
• Stir the oil and oregano in a large bowl.
• Add yams, carrots, parsnips, and onions and toss to coat. Sprinkle vegetables generously with sea salt and pepper and divide between prepared baking sheets. Roast veggies until tender and brown in spots, turning occasionally, for about 50 minutes.
• This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, re-warm in 350ºF oven for about 15 minutes, or serve at room temperature.

Notes: Courtesy of Brittany Mullins

 

Red Lentil and Cauliflower Burger
Prep Time: 30 minutes
Cooking Time: 50 minutes
Yields: 6-7 patties
Ingredients:

• 1/2 cup dried whole red/Indian brown lentils or other lentils(brown/green) (yields about 1.5 cups of cooked lentils)
• 1 3/4 cups water
• 1/3 teaspoon salt
• 1/2 teaspoon garlic powder or 3-4 cloves garlic minced
• 1/2 teaspoon spices/spice mix of choice like berbere or garam masala
• 1/2 head of cauliflower grated  or 1.5 – 2 cups
• 1 Tablespoon onion flakes
• 1/2 teaspoon cumin powder
• 1/2 piri piri or cayenne or other chili to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 Tablespoon olive oil(optional)
• 2 or more Tablespoons chickpea flour

Variations: Add spice blends like curry powder, ranch, chipotle flakes, some lemon zest, Cajun blend, ethiopian berbere.
Toppings:

• Baby spinach/greens
• Roasted Mini Peppers
• Onion Rings (Recipe below)
• Pickled Jalapeno
• chopped fresh Cilantro
• Chipotle Habanero Mayo/cream(Recipe below)
• Add Avocado slices, tomato slices or lettuce or other greens.

Directions:

• Cook the lentils. These are Whole red lentils or Indian brown lentils.
• Grate Cauliflower, spread and bake until lightly crisp. - can blend florets in blender or food processor.
• Mix with cooked lentils, onion flakes, salt, spices.
• Add a tablespoon or so chickpea flour so the patties can come together.
• Make 4-5 inch 3/4 inch thick patties. or any size you want.  Bake 20 minutes.
• Prep sandwich and layer as desired!  Have fun building!

Notes: Courtesy of http://www.veganricha.com/

 

Roasted Veggie Salad with Avocado Dressing
Prep Time: Varies depending on veggies used
Cooking Time: variable
Yields: 4
Ingredients:

• 1 red bell pepper, roughly chopped
• 1 lb butternut squash
• 1 lb Brussels sprouts, hulled and halved
• 2 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 3 Tbsp. olive oil

Variations: Use whatever is in season!  

Avocado Dressing

• 1 avocado
• 1 small garlic clove
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions:

• Preheat oven to 400°F/200°C
• In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
• Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
• To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
• To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!

Notes:

 

Chilli Courgette Pasta
Prep Time: 10 minutes
Cooking Time: none
Yields: 2 servings
Ingredients:

• 2 courgette (zucchini), ribboned with a peeler
• 50g (1 ¾ ozs) rocket (arugula) leaves
• 2 teaspoons olive oil
• 1 teaspoon lemon juice
• Zest from one lemon
• 1 small red Thai chilli, finely diced
• 10 basil leaves, cut chiffonade
• 2 tablespoons capers, roughly chopped
• Small handful chives, sliced thin
• ½ cup baby tomatoes, tossed in a little olive oil and salt, either whole and dehydrated for a couple of hours, or halved and not dehydrated.

Directions:

• Toss the courgette, rocket, olive oil, lemon juice, lemon zest. Red chilli, basil leaves, capers, chives and baby tomatoes in a bowl together.
• Serve in a bowl with the pine nut parmesan.

Notes: Courtesy of http://therawchef.com/

 

Gluten-Free Cauliflower Crust Pizza
Prep Time: 5 hours
Cooking Time: 45 mins
Yields: 4-6 servings

​Ingredients:
Crust:

• 1/2 cup quinoa, soaked for 3 hours
• 1/2 large cauliflower (about 1/2 pound)
• 1/4 cup water
• 1 tablespoon flax seed
• 1 teaspoon baking powder
• 1 clove garlic
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1 teaspoon dried oregano

Pesto:

• Zest of one lemon
• 2 cups packed basil
• 1/4 cup olive oil
• 1 tablespoon nutritional yeast
• 2-3 cloves garlic
• 1/4 cup raw pine nuts

Toppings:

• 1/4 packed sun-dried tomatoes (omit if cleansing)
• 1/2 purple onion
• 2 cups dino kale

Directions:

• Place quinoa in a bowl and cover with water. Soak quinoa for a least 3 hours, overnight being preferable. Preheat oven to 425 degrees. Cut cauliflower head in half, storing one-half for use later. Chop the other half roughly and discard leaves. Drain and rinse quinoa. Place quinoa, cauliflower, water, flax, baking powder, oregano, garlic, 3 tablespoons olive oil, and salt into a blender.
• Blend on high until a smooth mixture remains (it will resemble pancake batter). Heat a generous layer of olive oil over medium heat. When oil is shimmering but not smoking, pour in batter and use a spoon to even it out.
• Cook until the crust is lightly browned, about 3-5 minutes. Use a spatula to carefully flip the batter. Place entire pan into the oven and bake for an additional 10-15 minutes. Remove crust from pan and set aside to cool slightly.
  
• While crust bakes, prepare pesto sauce. Place all ingredients except olive oil into a food processor.
  
• Pulse a few times to mix ingredients, then slowly drizzle olive oil with speed on low to create pesto sauce. You can continue to add olive oil until your desired consistency is reached.
  
• Thinly slice purple onions, finely chop sundried tomatoes, and destem and chop kale. Drizzle a small amount of olive oil over kale and toss with your hands.
  
• Place parchment paper over a baking sheet. Place crust on the baking sheet, spread pesto over top, and sprinkle red onions and tomatoes over top. Sprinkle kale last, so that it will crisp up in the oven. Bake for 10-15 additional minutes until veggies are cooked and kale is crispy. Let pizza cool for 5 minutes before serving.

Notes: From the Clean Program
NUTRIENT-DENSE CRUST
 
Cauliflower is often used to replace grains like rice or white potatoes. Its firm texture and light flavor makes it a great substitution in this pizza as well. Cauliflower is full of vitamins, minerals, and beneficial antioxidants. Glucosinolates are a type of phytonutrient provided by cauliflower, and the reason for the pungent smell of cauliflower when it is cooking. They help a variety of bodily functions like immunity, digestion, and detoxification. 
 
Quinoa is extremely protein-rich for a grain. In any vegan dish, adding protein through whole ingredients is hugely beneficial. Quinoa is one of the few plant sources that qualifies as a complete protein, this means that it contains all 9 essential amino acids, crucial for our bodies to function properly. Quinoa is also a great source of fiber, containing almost twice as much as most other grains. Soaking quinoa makes the grain more easily digested, and improves our body's ability to break down and use the nutrients. 
 
Flax not only acts as a binder in this crust but also comes with a host of benefits. It is a great source of omega-3 fatty acids which have been shown to improve heart health and prevent high blood pressure, stroke, and heart attacks. Flax seeds have been shown to help with symptoms of menopause, PMS, and polycystic ovarian disorder. The benefits come from their content of lignans, which have estrogenic properties and can act as a natural hormone therapy. These lignans can also help regulate menstrual cycles and prevent osteoporosis. 
 
BENEFITS OF PESTO
 
Nutritional yeast is another superhero for vegans. It's also a complete protein and often contains vitamin B-12 which is usually sourced from animal protein. Pine nuts (which are actually seeds), cause the digestive system to secrete a high amount of cholecystokinin, which is a hormone that suppresses the appetite. This may help you regulate how much you eat and prevent you from taxing your digestive system. Basil gives great flavor to this dish along with the antibacterial and antioxidative effects it has in our body. 

 

Portabella and Quinoa Veggie Burger
Prep Time: 20 minutes 
Cooking Time: 3o-40 minutes
Yields: 4 people
Ingredients:

• 1 small cooked sweet potato
• 2 T olive oil – for cooking
• 1 portabella mushroom
• 1/2 small zucchini
• 1 small shallot
• 1/4 tsp crushed red pepper flakes
• 1 cup cooked quinoa
• 3/4 cup flax meal
• 1 1/2 tsp lemon juice

Directions:

• Finely chop mushroom. Grate zucchini and absorb extra moisture with towel.
• Cook shallot, pepper x2 min in oilive oil. Add mushroom and zucchini x2 min.
• Mix in bowl with quinoa and salt and pepper. Add flax meal, lemon juice and 1/4 cup mashed sweet potato.
• Combine all and add more sweet potato as needed to bind.
• Divide into 4 patties and cook on stove top until golden about 2 min per side. If you cook on the grill, add a piece of foil under the burger and cook like normal.

Courtesy of Health Coach Connect