This pizza was inspired by one we had a Portobello, a fantastic vegan restaurant in Portland. We also used it as an excuse to try our hands at a cauliflower pizza crust.

Papa Pizza with Cauliflower Crust

Ingredients

Crust

• 1 pound cauliflower florets, pulsed in a food processor
• 2 tablespoons ground flax seed soaked in 3 tablespoons water
• 1/2 cup corn meal
• 1/2 cup flour or gluten-free flour blend
• 1 tablespoon tapioca or rice flour
• 2 cloves garlic
• 1 tablespoon dry thyme
• 3 fresh sprigs of basil
• 4-5 fresh sage leaves
• 1-1/2 cups water
• salt to taste

Pizza

• 1/2 cup pesto
• 1 medium Yukon gold potato, extremely thinly sliced
• 2 tablespoons olive oil
• 2-3 large yellow onions, very thinly sliced
• 5 dried porcini mushrooms slices, reconstituted and diced
• 4-5 rosemary tips
• Smoked salt

Preparation

1. First caramelize the onions.  Heat the olive oil over medium heat and add the onions along with a dash of salt, stirring until onions start to release liquids. Lower heat to medium low and stir occasionally until the onions are completely wilted and lightly browned, about 30 minutes. If onions begin to burn lower the heat.
2. While the onions caramelize  prepare the crust by combining cauliflower, ground flax, cornmeal, flours, garlic, and herbs in a food processor and blend or pulse until incorporated. Add water about 1/8th of a cup at a time until ingredients are somewhat cohesive and smooth. 
3. Smooth dough in a well greased pizza or cookie sheet and bake at 375 degrees until top and edges begin to brown, about 20 minutes.  Remove from the oven and set aside.
4. Assemble the pizza by spreading the pesto evenly on top, then layer onions, mushrooms, and rosemary. Top with a layer of potato slices, a drizzle or spritz of olive oil, and a sprinkle of smoked salt.
5. Bake at 375 until the potatoes are tender, about 5 minutes.

It is causa time! This version is inspired by the one we enjoyed at Portland’s upscale Peruvian restaurant, Andina. It just so happens that most of the ingredients are in season and available from Johnson’s Backyard Garden this week.

Green Bean and Tomato Causa

Ingredients

• 2 pounds Yukon gold potatoes, boiled until tender
• 1 pint cherry tomatoes, sliced in half or quarters
• 1/2 pound green beans, cut into 1/4 inch pieces
• 3 tablespoons purple onion, finely minced
• 2 tablespoons parsley, minced
• 1 medium avocado
• 6 key limes, juiced
• 2 tablespoons aji amarillo paste
• 4 tablespoons vegan mayonnaise substitute

Preparation

1. Bring a pot of water to boil, then blanch the green bean pieces for about 30 seconds.
2. Prepare the vegetable salad by combining tomatoes, blanched green beans, and onion in a large bowl with the juice of 2 key limes and minced parsley. Season with salt to taste.
3. Prepare the potato mixture by combining potatoes, juice of 3 lime limes, aji amarillo paste, and vegan mayo in a large bowl. Use a potato masher to combine until smooth, then salt to taste. 
4. Prepare the causa by creating a smooth layer of potato on the bottom of a casserole dish. Add a layer of vegetable salad and garnish with avocado slices. Sprinkle with remaining lime juice and serve at room temperature or slightly chilled.

This “meatless loaf” uses delicious spring vegetables to create a flavorful and nutritious homestyle dish.  As with its meaty inspiration, this lentil loaf makes a great weekend dinner and equally good weekday leftovers.

May Lentil Loaf

Ingredients

• 1 cup lentils
• 4 cups vegetable stock or broth
• 1 medium onion, diced
• 2 – 3 cloves garlic, minced
• 1/2 pound carrots, grated
• 1/2 pound celery root, grated
• 2 tablespoons olive oil
• 1 cup gluten-free oats, powdered (use a food processor)
• 1/2 cup walnuts, chopped
• 3 tablespoons ground flax mixed with 1/2 cup water
• 1 tablespoon fresh thyme leaves, chopped
• 2 tablespoons fresh sage leaves, chopped
• salt and pepper to taste

For the topping sauce

• 1/2 cup whole canned tomatoes, chopped
• 2 tablespoons tomato paste

• 1 tablespoon molasses

• 1 tablespoon balsamic vinegar

• 1 teaspoon red pepper flakes (optional)

Preparation

1. Bring broth to boil, add lentils, and reduce heat to simmer until the lentils are tender and have absorbed most of the broth, about 25 minutes.
2. While the lentils cook, start the sauce in a medium sauce pan by heating the tomatoes, tomato paste, molasses, vinegar, and red pepper flakes. Simmer over medium-low heat until the sauce thickens, about 10 minutes.  Season to taste with salt and pepper and set aside.
3. Saute the onion and garlic in olive oil over medium high heat until tender, about six minutes.
4. Add grated celery root  and carrot to the sauteed onions, and continue cooking for another two to three minutes. Incorporate the walnuts and herbs, then remove from heat.
5. Transfer the saute to a large bowl. Add powdered oats, soaked flax seeds, and cooked lentils. Season with salt and pepper to taste.
6. Press the mixture into a greased loaf pan and top with the prepared sauce.
7. Bake for 25 – 30 minutes at 350 degrees. Serve warm with vegetable sides.

Triple Crown Salad

Ingredients

• 2 ripe tomatoes, cubed
• 1 jar artichoke hearts, diced and liquid reserved
• 2 cups fresh arugula, packed
• 1 lemon, juiced
• salt and pepper to taste

Preparation

1. Combine tomatoes, artichokes, and arugula in a medium bowl. 
2. In a smaller bowl or glass combine 2 tablespoons of reserved liquid and the juice of one lemon to make the dressing.
3. Dress salad and season with salt and pepper to taste.

Ingredients

Mujadara

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon black peppercorns
• 1 large yellow onion, sliced
• 1 cup jasmine rice, cooked
• 1 cup French (small brown) lentils, cooked
• 1 teaspoon cumin seeds, ground
• 1/2 teaspoon ground cayenne pepper
• 1 pinch ground cinnamon
• 1/2 lemon, juiced
• A couple fresh sprigs of cilantro or parsley, chopped

Preparation

1. In a large stock pot, heat olive oil over medium heat. Add onions, cumin, cayenne, and cinnamon. Continue cooking until the onions caramelize and are slightly crisp, about 20 minutes.
2. Remove about half the onions and set aside for garnish. Add cooked rice and lentils to the remaining onions.  Saute, stirring frequently, until all the ingredients are incorporated and warm, about three minutes. Season with salt and pepper to taste.
3. Garnish with remaining caramelized onions, lemon juice, and chopped cilantro or parsley.

This beet bread has a fantastic color and is great for dessert or a sweet breakfast.

Beet Bread (Photo by Gabriel Hasser)

Ingredients

• 2-3 red beets
• 1/2 cup vegetable oil
• 3/4 cup turbinado sugar
• 2 portions egg replacer (such as Ener-G)
• 2 teaspoons vanilla extract
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 1/2 cups all purpose flour
• 1/2 cup chopped pecans
• 1/2 cup raisins
• Cooking spray

Preparation

1. First, boil beets until fork soft.  Run the cooked beets under cold water so you can peel them by hand, then grate until you have about 2 cups of grated beets.
2. In a large bowl, combine oil, sugar, and egg replacer.  Once combined, stir in vanilla, baking powder, salt, and cinnamon.
3. Add flour and mix until the flour is completely incorporated.  Fold grated beets, pecans, and raisins.
4. Thoroughly coat a loaf pan with cooking spray, then pour in batter.  Bake at 350 degrees Fahrenheit for about 45-50 minutes or until a toothpick inserted into the center comes out clean.

Celery Root and Potato Patty

These vegan patties were inspired by our friend and neighbor, Brian, who claims that celery root burgers are a popular food item in his home country of Denmark.  Brian sent us his notes for making patties, which we have adapted into this recipe.

We highly recommend using a food processor with a grater disk to prep the potatoes, carrot, and celery root.

Ingredients

• 1 pound white potatoes, peeled and grated
• 3/4 pound celery root, grated
• 1 medium carrot, grated
• 3 servings egg replacer (such as Ener-G)
• 2 tablespoons nutritional yeast
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• Olive oil cooking spray

Preparation

1. In a large bowl, combine the grated potatoes, celery root, carrot, egg replacer, and nutritional yeast. Add the salt and black pepper.
2. Liberally coat a large baking sheet with cooking spray.
3. Using clean hands, form palm-sized patties of the mixture, about 1/2-inch thick.  Squeeze slightly to remove excess water from each patty.  Place formed patties on the baking sheet, then give the top of each a light coating of cooking spray.  This recipe makes about 6-8 patties.
4. Bake at 350 degrees Fahrenheit for 20 minutes.  With a thin spatula, carefully flip each patty, then bake for an additional 20 minutes.
5. Enjoy as a veggie burger or by themselves!

Quick pickles are fast and easy to make but should also be consumed shortly after making. Keep refrigerated and eat within a three days.

Radish and Carrot Quick Pickles

Ingredients

• 2 bunches radishes, topped, root removed, and sliced thin
• 1/2 bunch carrots, sliced thin
• 1 tablespoon salt
• 1/2 cup sugar
• 3/4 cup apple cider vinegar
• 1/2 cup water

Preparation

1. Pack carrot and radish slices into a 1 quart mason jar.
2. In a small sauce pan, heat salt, sugar, vinegar, and water. Stir occasionally until the solids dissolve.
3. Pour liquid over the radishes and carrots and refrigerate until cool, 15 to 45 minutes.

Borracho Epazote Black Beans Tacos with Quick Radish Pickles

Ingredients

• 1 pound black beans, cooked
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon hot pepper flakes
• 1/2 teaspoon fresh ground cumin
• 2 sprigs epazote
• 1/2 can of beer (we used Real Ale’s Four Squared)
• Salt to taste

Preparation

1. In a large stock pot heat the olive oil over medium high heat in a large stock pot and saute onion until fragrant, about two minutes. Add pepper flakes and cumin and cook until onions are translucent, about three minutes.
2. Add beer and epazote. Bring to a boil then allow to cook over low heat until all of the liquid is incorporated and the beans take on a creamy consistency, about 15 minutes.
3. Remove epazote sprigs and serve.