I love pizza!
Let’s be honest, who doesn’t? While Italian in origin, pizza is truly the quintessential American comfort, convenience food. But the convenience comes at a cost…Pizza inherently doesn’t provide much in the way of nutrients, and for many there’s the added “cost” of bloating and discomfort from delivered “pizza in a box.”
Given my quinoa and pizza obsession, it just makes good sense to put the two together, especially when there’s no guilt, only plants full of nutrients, totally vegan, and all the tastes of a marinara pizza.
- 1-1/2 cups beans (15 oz can) white cannelini, great northern, or red kidney work best
- 1-1/2 cups golden quinoa (prepared according to package directions)
- 1/4 cup tomato paste
- 1 tsp Italian Seasonings
- 1/2 tsp salt
- 1 tsp garlic
- 1/2 tsp oregano, dried
- 1/2 tsp basil, dried
- 2 tbsp nutritional yeast
- organic canola oil (olive oil may be used but burns easily. Only use organic canola, since this is a crop highly treated with glyphosate)
- Prepare quinoa according to package directions.
- Rinse and drain beans; place in a small bowl.
- Coarsely mash beans, leaving some large pieces. Add prepared quinoa and remaining ingredients, adjusting seasonings according to taste.
- Using a small scoop or spoon, scoop the mixture into balls and then “smush” lightly into a small “cake.” Do not “smush” too thin or the cake will fall apart.
- Place each quinoa cake onto a plate until all mixture has been prepared and is ready to bake or saute.
- Cakes may be baked in a preheated 350 degree oven on a parchment lined cookie sheet OR sauteed, as described below….
- In a medium-sized non-stick pan, pour enough organic canola oil or olive oil to form a thin layer. Warm to low-medium heat.
- Without overcrowding, saute a few cakes at a time, until golden brown, being careful not to burn (the quinoa will burn easily).
- Place each cake on a tray to serve warm with marina dipping sauce. Grate cheese (vegan or dairy) on top as a garnish.
- Serve immediately, or store in a covered container in the refrigerator up to 5 days. Makes about two dozen small cakes. May be frozen.
These cakes are yummy served as an appetizer, served as the star of an Italian salad, or in a Buddha Bowl with roasted veggies.
Please share your creation with a picture and tag me when you do: @pacerkristen #pacerkristen