Every day should be Vegan Pizza Day, in my opinion…
I used my cauliflower crust recipe.
Topped it with regular ol’ marinara.
Made a kale, parsley, lemon & cashew dip/sauce/whatever and spread it over that…
Roasted some orange bell peppers, pureed and sauteed until I had a nice smooth coulis, spread that on top…
Roasted some mushrooms and chopped fresh parsley for toppings.
To make the kale & parsley spread:
1 bunch kale, stems removed and saved for something else…dog treats, chicken treats, I dunno…anything really
1 c fresh parsley, chop it roughly first to get a better measurement
1/2 c cashews, soaked for an hour, drained and rinsed (sub walnuts, pignolis or almonds if you prefer)
1/4 t salt
2 T nutritional yeast (optional but delicious)
4 T fresh lemon juice
Cold pressed oil, I used grapeseed
Add all ingredients into the blender/food processor EXCEPT the oil.
Turn the processor on and slowly stream in the oil; about 3 tablespoons worth.
Process until as smooth as you like it.
If it’s not coming together as nicely as you like, add another tablespoon of oil while the processor is running.
Taste and season with salt if necessary.
Keep the unused portion covered in the fridge. Perfect for dipping veggies or chips.
note: I know the usual go-to green for a pesto is basil. However, the nutritional value of kale compared to basil is just ridiculous so whenever I can substitute kale for any kind of green, I go for it. Plus, my kid loves it.