Our ve­gan Chia and Al­mond Pizza is burst­ing with fresh fla­vors.

A new cook­book shows how to make bud­get- friendly ve­gan recipes for on- the- go lifestyles

Better Nutrition - - CONTENTS -

Did you know there are more than 16 mil­lion peo­ple in the U.S. who are ve­gan or fol­low a mostly ve­gan life­style? If you’re part of this grow­ing health- con­scious move­ment— or even if you’re not but sim­ply want to eat more plant- based meals— a new cook­book can help you cre­ate por­ta­ble ve­gan recipes that are full of fresh fla­vors and easy on your wal­let. Ve­gan On the Go: Fast, Easy, Af­ford­able—Any­time, Any­where by Jérome Eck­meier and Daniela Lais ( DK Pub­lish­ing) fea­tures recipes made with easy- to- find in­gre­di­ents that are de­signed to go any­place, in­clud­ing lunches, snacks, sal­ads, main dishes, and desserts. Here’s a sam­ple recipe to try: Chia and Al­mond Pizza. This un­ex­pected com­bi­na­tion ( which is also gluten- free) was an in­stant hit at the Bet­ter Nutri­tion of­fice.


Makes 2 Small Piz­zas ( Serves 2) The lit­tle su­per­food seeds used in this recipe guar­an­tee a real treat for your taste buds. In­stead of cheese, we use al­mond but­ter with yeast flakes, which is beau­ti­fully creamy and also in­cred­i­bly healthy. This gluten- free pizza with al­monds will elicit a cho­rus of “Mm­mmm!” and sur­pass ev­ery­thing you would ex­pect from a re­ally good pizza. 2 Tbs. ground chia seeds

1 ¼ cups ground al­monds ½ tsp. salt gluten- free flour for dust­ing ⅓ cup to­mato sauce 2 Tbs. to­mato purée

½ tsp. olive oil sea salt freshly ground white pep­per ½ tsp. pizza sea­son­ing 1 small onion

½ small zuc­chini 1 small red pep­per 1 ½ Tbs. al­mond but­ter 1 ½ tsp. yeast flakes 2 ½ cups arugula

1. Stir chia seeds to­gether with Tbs. wa­ter and let soak min­utes. Pre­heat over to ° F, and line bak­ing sheet with parch­ment pa­per.

2. Com­bine al­monds and salt, and knead to­gether with soaked chia seeds to cre­ate smooth dough. Di­vide dough in half, and roll out each piece on floured work sur­face. Lay disks of dough onto pre­pared back­ing sheet, and bake in cen­ter of oven – min­utes, or un­til golden.

3. While dough cooks, stir to­gether to­mato sauce, to­mato purée, and olive oil, and sea­son with salt, pep­per, and pizza sea­son­ing. Peel onion, and thinly slice onion and zuc­chini. Quar­ter pep­per, re­move seeds, and chop into thin strips. Com­bine al­mond but­ter, yeast flakes, and Tbs. wa­ter, and stir un­til smooth.

4. Spread pizza sauce onto cooked dough, and top with veg­eta­bles. Dol­lop al­mond but­ter mix­ture on top, and bake – min­utes more, un­til done. Top with arugula, and serve.

Per serv­ing: cal; g prot; g to­tal fat ( . g sat fat); g carb; mg chol; mg sod; g fiber; g sug­ars

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