Magazine article Nutrition Health Review

Recipes for the Vegan and Vegetarian

Magazine article Nutrition Health Review

Recipes for the Vegan and Vegetarian

Article excerpt

Watercress Mochi Pizza

Ingredients:

1 package brown rice mochi (12.5 ounces)

2 cups watercress leaves

1-2 tablespoons Lemon-Camu Vinagrette

¼ cup cashews

¾ cup water

1 large clove garlic, minced

Coconut oil, for cooking

Freshly ground black pepper, to taste

Prepare a few ingredients first: cut the mochi into Va inch, thin, long strips and set aside. In a medium bowl, lightly toss the watercress with Lemon-Camu Vinagrette and cover until ready to use.

Blend together the cashews, water, garlic, and sea salt into a smooth cream (strain through a fine mesh sieve if needed/desired to remove any particulates that are not fully blended). Pour into a small saucepan, and bring to a simmer over low heat. Gently continue to simmer, stirring frequently to avoid burning, until cream has reduced by about half to form a thick white sauce-about 5 minutes. Remove from heat and cover to keep warm.

For each personal pizza (recipe makes three), heat a small amount of coconut oil over medium-low heat in a nonstick frying pan. …

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