Broccoli Pesto Pizza

 

You can thank me later.

Oh…you want to know how to make it? Sure!

1/2 recipe of Broccoli Pesto from the Happy Herbivore, 1/2 recipe of pizza dough and sauce from Vegan With a Vengeance, and some mushrooms, and onions. Ta-da! Pizza! And it was AMAZING.

 

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Broccoli Pesto

Can the Happy Herbivore cookbook do no wrong?

I’ve never made anything from it that wasn’t totally easy, healthy, and delicious. This dish tastes almost EXACTLY like one I used to make all the time. But that recipe wasn’t vegan, featured (sigh) goat cheese, and was tough to make. Well, probably because my food processor at that time was as small as a baby’s fist.

But Broccoli Pesto! It’s vegan! It’s magical! It somehow tastes like it has goat cheese in it, when it doesn’t! It’s also a little spicy, probably because of the raw garlic and basil. Also, I totally roasted the broccoli, since I like that little flavor boost from the browning.

Did I mention that it’s also packed with protein? And that the recipe says it serves two, but it actually made four servings for us? The only downside is that it doesn’t reheat easily the next day, but I’ll find a solution for that. Because I should not be denied left-overs!

Basil Bowl

Pesto Bowl? AMAZE-O BOWL? Who knows.

This was so, so delicious. And I feel extra proud, because it was sorta my own invention. Taking the formula (and edamame pesto recipe) from Appetite for Reduction, I have created my own spectacular bowl!

Here are the steps:

  1. Make corn grits/polenta. I use Bob’s Red Mill!
  2. Make the edamame pesto from AfR
  3. Add 1 can, or 2 cups, of navy beans
  4. Roast cauliflower and cherry tomatoes in a 400 degree oven for 30 mins
  5. Toast 2 T of pine nuts (or burn them, gently, like I did)
  6. Assemble bowl
  7. Eat bowl
  8. Love bowl

Just note, the texture is a little on the mushy side. I’ve been trying to think of an addition that would combat that, but so far haven’t thought up anything. Ideas?

 

Edamame Pesto

Oh, yeah. That’s basil from my garden. Eeek! My little plants look so good, I should totally take more pictures. Anywho, this is a modified version of the Edamame Pesto Pasta from Appetite for Reduction. This is the second or third time I’ve made it, though I never actually follow the recipe (sorry!). I have tons and tons of spaghetti in the house from Costco, and it seems silly to buy any other pasta when I have that on hand. But the mod that I’m the proudest of? Those beautiful roasted tomatoes. This recipe NEEDS roasted tomatoes. I’m going to to this every time, probably putting on twice as many next time. YES! Also, you can totally use button mushrooms. It doesn’t really change the flavor at all.

But you know what does? Hot Sauce. My husband put hot sauce on this! And it was GOOD.