PIZZADILLAS

SERVES 2 TO 4 PORTIONS

2 cups sliced fresh cremini mushrooms (or button mushrooms)

1 cup sliced green or red bell pepper

1/2 cup sliced red onion

2 cups loosely packed fresh spinach leaves

Salt and black pepper to taste

4 large flour tortillas (see Variation for making these gluten- free)

2 cups Pizza Sauce; or store- bought vegan pizza or marinara sauce)

1/2 cup sliced pitted black olives

Basic Cashew Cheese Sauce

Olive oil spray

NUTRITIONAL VALUES

Calories: 229kcal
Fat: 4.8g (0.8g S.Fat)
Carbs: 41.9g
Protein: 7.1g
Sugar: 9.3g
Sodium: 844mg

METHOD

Melt butter in a large frying pan over medium heat. Cook until the mushrooms, bell pepper, and onion are tender, about 3 to 4 minutes. Cook until the spinach is just starting to wilt. Remove from the heat and season with salt and pepper to taste. Transfer to a mixing bowl. Remove the frying pan from the heat.

Make a tortilla. Half of the sandwich should be topped with tomato sauce. Top with a quarter of the vegetables and a few black olives. Drizzle about 3 tbsp. cheese sauce on top and fold the tortilla over. Rep with the rest of the ingredients.

Melt the butter in a frying pan over medium heat. Spray the pan with olive oil and place two quesadillas in it. Olive oil should be sprayed on the tops of the quesadillas. When the bottom is golden, flip the quesadillas and cook for another 2 to 3 minutes, or until both sides are crispy and golden. Cover them with aluminum foil and place them on a plate. Rep with the rest of the quesadillas. Slice and serve immediately, with a light drizzle of the cheese sauce on top and extra pizza sauce for dipping.

VARIATIONS

You'll need some large gluten-free tortillas to make these gluten-free. The method will be slightly different because these tend to break when folded. Spread the pizza sauce, toppings, and cheese sauce over the entire tortilla, not just half of it. Top with another tortilla and cook as in step 3, making a total of two. Slice as you would a regular pizza.

MAKE-YOUR-OWN CHEESE PIZZA

SERVES 1 LARGE PIZZA WITH EXTRA SAUCE

PIZZA SAUCE

One 425g (15oz) can no-salt- added tomato sauce

One 170g (6oz). can no-salt- added tomato paste

1 tbsp. extra virgin olive oil

1 tsp. dried basil

1 tsp. dried oregano

2 pinches of garlic powder

1/2 cup water

Salt and black pepper to taste

PIZZA

1 or more individual store-bought pizza crusts (or you can use your favorite pizza dough recipe—most are vegan; use gluten-free if necessary)

Basic Cashew Cheese Sauce

Assorted pizza toppings, such as sliced mushrooms, bell peppers, red onion, artichoke hearts, chopped fresh tomatoes, sundried tomatoes, olives, pineapple, chopped fresh basil

Sliced vegan sausage, chopped chickenless strips, or beefless crumbles, optional

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 17.2g (2.4g S.Fat)
Carbs: 80.6g
Protein: 24.4g
Sugar: 36.8g
Sodium: 1650mg

METHOD

To make the pizza sauce, bring the tomato sauce, tomato paste, olive oil, basil, oregano, garlic powder, and water to a boil in a medium pot. Reduce to a simmer and cook for 15 to 20 minutes, stirring occasionally, until thickened.

While the sauce is simmering, preheat the oven and prepare your pizza crust(s) or pizza dough recipe according to package directions. Prepare your toppings and place them on a tray or on the counter in preparation for the teens' invasion.

When the oven is hot, spread the sauce over the crust(s), leaving a 1 inch border around the perimeter. Drizzle or spoon the cheese sauce on top, using as much or as little as you want. Everyone can make their own individual pizzas if the crusts are small enough. If the crusts are large enough, you can let each person top half of a pizza with their favorite toppings.

Bake the pizza(s) according to the directions on the package. When the pizza(s) are done, remove them from the oven, slice them, and serve.

MEXICAN PIZZA WITH 15-MINUTE REFRIED BEANS

SERVES 4 PIZZAS WITH EXTRA BEANS

15-MINUTE REFRIED BEANS

1 tsp. olive oil

1 medium yellow onion, chopped

3 (15oz / 425g) cans pinto beans, rinsed and drained

2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy- free)

2 tsp. ground cumin

2 tsp. ancho chile powder

1 1/2 tsp. ground coriander

3/4 tsp. smoked paprika

1/2 cup low-sodium vegetable broth

3 tbsp. canned diced green chiles

2 tbsp. lime juice

Salt and black pepper to taste

SERVES 4 PIZZAS WITH EXTRA BEANS

PIZZAS

4 flour tortillas (rice flour or corn tortillas to make them gluten-free; if using corn tortillas, use 2 per person)

Pepperjack Cheese Sauce

1 cup chopped fresh tomatoes

1/2 cup sliced pitted black olives, optional

Optional toppings: sliced avocado, chopped or shredded greens of your choice, chopped green onions, Pickled Red Cabbage & Onion Relish

NUTRITIONAL VALUES

Calories: 1218kcal
Fat: 8g (1.3g S.Fat)
Carbs: 217.2g
Protein: 71g
Sugar: 9.7g
Sodium: 255mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet or two with aluminium foil or silicone baking mats. Place aside.

To make the refried beans: In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion for 3 to 4 minutes, or until it is just translucent. Combine the beans, liquid aminos, cumin, chile powder, coriander, paprika, and broth in a mixing bowl. Cook for 5 minutes, or until thoroughly heated and about half of the liquid has been absorbed.

Remove from the heat after adding the green chiles and lime juice. Transfer the beans to a food processor and pulse until mostly smooth with some chunks. Season with salt and pepper.

To make the pizzas: Place the tortillas on the baking sheets in a single layer. Spread a generous amount of refried beans on top of each one. Drizzle the cheese sauce over the beans and top each pizza with the chopped tomatoes and olives (if using). Bake for 10 minutes, or until the tortillas have crisped up.

Serve the pizzas with your additional toppings right away. Leftover beans can be refrigerated in an airtight container for 5 to 6 days or frozen for up to 2 months. When reheating, a few tablespoons of broth or water may be required to thin them out again.