White Pizza Sauce

Imagine ribbons of fresh basil intersecting the ribbons of crispy kale.

With the garden bursting with squash and kale, I set out to find a lightened-up version of a white pizza sauce. The one that sounded best was this recipe from Vegan in the Freezer. Vegans, follow that link for the original vegan version. I didn't have cashews, so I substituted sour cream for that part. I also eliminated the flour to make it safe to taste raw, and reduced the amount of almond milk to avoid making it too runny after the previous two changes.

It's SO good. Full of flavor and brings out the freshness of the vegetable toppings. The recipe yielded enough for two pizzas, so I was planning to freeze half, but we are craving more so I'm just leaving it in the fridge for a few days before making another pizza.

The Recipe (adapted from Vegan in the Freezer): (yields enough for 2 pizzas)

3/4 c sour cream

3/4 c almond milk

1 tb nutritional yeast

1 tb lemon juice
1 tsp garlic powder
1/4 tsp onion powder
2 tb extra virgin olive oil
1 tsp salt
black pepper to taste
1 tb fresh parsley
1 tb fresh basil

Put everything in blender. Blend until smooth.
Use as sauce in pizza. Goes well with squash (sliced, salted, and allowed to drain for at least 30 minutes) and kale (cut into ribbons and sprinkled on top so it gets crispy).

The Verdict:

Overall grade: A

Overall reason: Amazing flavor, not too unhealthy

Time to prepare: 5 minutes for sauce, 20ish minutes for pizza

Husband quote: "The sauce is really good, but what I really love is the crispy kale. It's basically like crispy pepperoni."

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog