Flat Bread Two Ways

Here is what we do when we make flat breads-We go and buy naan bread, and then prepare the flat breads one of 2 ways; either it is a bruschetta flat bread with a pesto sauce, or a mushroom flat bread with mushrooms sauteed with garlic, shallots and white truffle oil and a balsamic "sauce". The bruschetta flat bread we would top with some chopped spinach and maybe some basil for greens on top, and the mushroom one we would top with chopped spinach and arugula. Both are supremely tasty!! These recipes are mostly eyeballed for ingredients, so just have some fun with them, and see what you like, and how much of that ingredient you like to use. :) I have listed links to certain recipes for Bruschetta or Pesto, but if you have a recipe you already like for these things, then just use that!


Bruschetta Flat Bread:

Ingredients-
Naan bread, or other flat bread/pizza crust of choice
Recipe for Pesto -
          http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html
Recipe for Bruschetta-
          http://www.marthastewart.com/904223/heirloom-tomato-bruschetta
Salt to taste

Directions-
Preheat oven to 300 degrees. Place naan bread on baking sheet and place in oven to crisp it up before adding other ingredients.
Prepare both bruschetta and pesto. Remove naan bread from oven once it is slightly crispy. Spread pesto on the bread, and top with a generous amount of bruschetta. Place in oven for a few minutes until heated through. Top with chopped greens and serve.

Mushroom Flat Bread:


Ingredients-
Naan bread, or other flat bread/pizza crust of choice
Garlic 2-3 cloves
1 Shallot
Mushrooms, sliced (we use crimini, and/or baby bellas)
Balsamic Glaze or regular old Balsamic Vinegar :)
White Truffle Oil
Salt to taste

Directions-
Preheat oven to 300 degrees. Place naan bread on baking sheet and place in oven to crisp it up before adding other ingredients.
While naan bread is getting slightly crispy in the oven, sauté the mushrooms, garlic, shallot and truffle oil (as much as you like for flavor) until everything is well sautéed. Salt to taste.
Remove naan bread from oven once it is slightly crispy. Spread balsamic on the naan bread generously, and top with the mushroom mixture. Place in oven for a few minutes until heated through. Top with chopped greens and perhaps drizzle with a little balsamic glaze and serve.

Balsamic Glazed Mushrooms Stuffed with Pesto Mashed Cauliflower and Potatoes

Balsamic Glazed Stuffed Mushrooms

Ingredients-

1 Head Cauliflower
6 or so Yukon Gold Potatoes (if desired, or you can just do cauliflower for a little healthier option.)
Vegan Pesto to taste -
see http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html for the recipe
Medium to Large Mushrooms (use choice of Bella, Baby Bella, Crimini etc)  
2T. Olive Oil
Balsamic Vinegar
Panko Breadcrumbs 
Salt and Pepper to taste

FYI-when I made this, it made quite a lot of "stuffing" for the mushrooms. If I had to guess, it made about 3-4 cups of the delicious filling. I did not list a quantity for the mushrooms, since the amount you need will depend on the type you use and how many you really want to make. I also made it with both potatoes and cauliflower, but may try it next time without the potatoes just to see if it is just as tasty without them. Forgive my picture above! I promise they taste better than they look!! :)

Directions-
-Prepare the Pesto as directed (see http://frenchiegourmet.blogspot.com/2013/05/vegan-pesto.html
 for the recipe).
-Wash all veggies.
-Preheat oven to 400 degrees.
-Line baking sheet with parchment paper for roasting cauliflower.
-Chop cauliflower, and place on baking sheet. Drizzle olive oil over cauliflower and season as
 desired with salt and pepper. Once prepped, place in oven and roast it for about 20 minutes.
-Set water to boil on stove top for potatoes. Chop potatoes and and place in boiling water until
 soft (about 10-15 minutes).
-While the cauliflower and potatoes are cooking, prepare the mushrooms by removing the stems.
-Remove potatoes from water and cauliflower from oven. Place in a food processor. Blend the
 cauliflower and potatoes until you have the consistency of mashed potatoes. Add the pesto and
 salt and pepper to taste. Blend well.
-Heat oven to 250 degrees.
-Use the same baking sheet and parchment paper from before and line it with the mushrooms.
 Glaze the mushrooms with the balsamic vinegar. Season with some salt. Add the stuffing to the
 mushrooms and top with breadcrumbs.
-Place stuffed mushrooms in the oven and cook until heated throughout. We used baby bella
 mushrooms, and I cooked them for about 20-25 minutes.
-Remove from oven, and perhaps top them off with a little balsamic glaze, if desired.

Vegan Pesto

Quick and Easy Vegan Pesto 
makes about 1 cup

Ingredients-
2 c. Fresh Herbs/Greens - I like to either do all basil or do basil and spinach
1/2 c. Walnuts or Pine Nuts
2 Cloves Garlic
1/4 c. Olive Oil
Salt to taste
Nutritional Yeast to taste (optional for a cheesy flavor)

Directions-
Add herbs/greens, nuts and garlic to food processor. Process until it is well mixed. Add olive oil in a steady drizzle as you run your food processor until it becomes a smooth paste. Season with salt to taste.
Refrigerate for at least an hour before use for the flavors to develop.


See http://glutenfreegoddess.blogspot.com/2008/02/winter-pesto.html for the original recipe posting, as well as other herb options.