MUSHROOM PESTO SLIDERS

SERVES 16 SLIDERS

FOR THE CARAMELIZED ONIONS

2 tbsp. olive oil

1 large red onion, thinly sliced

Sea salt

Freshly ground black pepper

FOR THE SLIDERS

1 tbsp. olive oil, plus extra for frying

8 oz (227g) mushrooms, sliced

1 (15 oz.) can lentils, rinsed and drained (or 2 cups cooked)

3/4 cup all-purpose flour, plus extra if needed

1 tsp. dried basil

1 tsp. sea salt

1 tsp. freshly ground black pepper

Basil Pesto

Mini buns or dinner rolls, sliced in half and toasted

1 small tomato, thinly sliced

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 6.6g (1.1g S.Fat)
Carbs: 22.7g
Protein: 8.9g
Sugar: 1.9g
Sodium: 110mg

METHOD

FOR THE CARAMELIZED ONIONS
Heat oil in a large skillet over medium heat and sauté onion until tender and slightly caramelized, 20 to 30 minutes. Set aside and season with salt and pepper.

FOR THE SLIDERS
Heat oil in a large non-stick skillet over medium-high heat and sauté mushrooms until just soft. Remove from the heat and set aside for a few minutes to cool. Place the mushrooms in a food processor and set aside the skillet for later use.

In a food processor, combine lentils, flour, basil, salt, and pepper.

Pulse the mixture until it just comes together. Refrigerate the mixture until it is completely chilled. If the mixture becomes too sticky, add a little more flour. Form the mixture into mini patties, each about 2 inches in diameter and 1/2 inch thick, using your palms.

Cook the patties in batches in the reserved skillet over medium-high heat, adding more oil as needed. Allow the patties to cook for 3 to 5 minutes per side, or until nicely browned.

Layer the slider patty, basil pesto, caramelized onions, and tomato on the buns to make sliders.

MEATBALL SLIDERS

SERVES 20 SLIDERS

2 tbsp. olive oil, plus extra for brushing

1 onion, finely chopped

8 oz (227g) sliced mushrooms

2 garlic cloves, minced

1 1/2 cups cooked brown rice, cooled

1/2 cup Italian breadcrumbs

1/4 cup all-purpose flour

1 tsp. dried basil

1 1/2 tsp. sea salt

1 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper (optional)

Canola oil for frying

Slider buns or dinner rolls

1 cup tomato sauce, heated Classic Pesto Sauce

Fresh basil leaves for assembly

NUTRITIONAL VALUES

Calories: 220kcal
Fat: 15.4g (1.5g S.Fat)
Carbs: 18.3g
Protein: 3g
Sugar: 1.6g
Sodium: 307mg

METHOD

FOR THE MEATBALLS
In a large non-stick skillet over medium-high heat, heat the olive oil and cook the onion and mushrooms until soft and lightly browned. Cook for a few minutes more after adding the garlic. Place in a food processor. Set aside the skillet for later use.

In a food processor, combine the cooled brown rice, breadcrumbs, flour, basil, salt, pepper, and red pepper, if using. Pulse the mixture until it just comes together. If necessary, transfer the mixture to a large mixing bowl and thoroughly combine with your hands. Season to taste and set aside to cool slightly. Form the mixture into 1- or 2-inch balls, depending on the size of your bun.

In the reserved non-stick skillet, heat canola oil over medium-high heat and panfry meatballs in batches, adding more oil as needed.

Brush the insides of the slider buns with olive oil. Toast until lightly browned on the edges in a sauté pan over medium heat. In each slider bun, layer a spoonful of tomato sauce, a meatball, a spoonful of pesto sauce, and a basil leaf. Attach a party pick to each slider to keep it together. Serve right away.

GRILLED PESTO PIE

SERVES 6 PORTIONS

1 to 1 1/2 lb (453g to 680g / 16oz to 24oz) pizza dough

Olive oil for brushing

Classic Pesto Sauce

Vegan Ricotta

1/2 cup sun-dried tomatoes, finely chopped

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 21.1g (3.8g S.Fat)
Carbs: 49.7g
Protein: 11.3g
Sugar: 1.1g
Sodium: 689mg

METHOD

Preheat a grill or a grill pan on the stovetop to medium- high heat.

Make 6 equal pieces of pizza dough. Roll each piece of dough into a 6-inch circle on a lightly floured surface. The circle should be about the thickness of a tortilla. Brush both sides of the dough lightly with oil, then grill for 3 to 5 minutes on one side, or until the bottom is lightly browned. Adjust the grill's temperature as needed. Flip the dough with tongs and immediately spread pesto on the already-browned side.

Serve with ricotta and sun-dried tomatoes on top. Cook for another 3 to 5 minutes on the grill before removing from the heat. Repeat with the remainder of the dough.

WHITE WILD MUSHROOM PIZZA

SERVES 4 PORTIONS

2 tbsp. olive oil, plus extra for brushing

8 oz (227g) white mushrooms, trimmed and sliced

3 large shallots, sliced

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup white wine

1 tsp. fresh thyme leaves, plus extra for garnish

1 tbsp. chopped fresh Italian parsley

8 oz (227g) wild or mixed mushrooms, trimmed and sliced

1 tbsp. cornmeal

1 lb (453g / 16oz) pizza dough

2 garlic cloves, minced

1/4 cup Mozzarella Sauce

Chili olive oil (store-bought) for drizzling

NUTRITIONAL VALUES

Calories: 696kcal
Fat: 48.5g (10.7g S.Fat)
Carbs: 55.1g
Protein: 10.4g
Sugar: 1.3g
Sodium: 982mg

METHOD

Pour 1 tablespoon oil in a medium skillet over medium- high heat, sauté mushrooms, shallots, salt, and pepper until mushrooms and shallots are soft and lightly browned. Reduce the heat to medium-low and cook until most of the liquid has evaporated. Remove from the heat and stir in the thyme and parsley. Season with salt and pepper to taste and set aside to cool slightly.

Reserve the skillet and transfer the mushroom mixture to a food processor. Pulse a few times until the mushrooms are finely chopped and have the consistency of a spread.

Heat the remaining tablespoon oil in the reserved skillet over medium-high heat and sauté the wild mushrooms until very soft. Set aside and season with salt and pepper.

Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Sprinkle with garlic, leaving a 3/4-inch border around the dish. Arrange the sautéed wild mushrooms on top of the pulsed mushroom mixture. Sprinkle with salt and pepper and bake for 15 to 20 minutes, or until the edges are golden.

Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Garnish with thyme and drizzle with chili oil.

CRUMBLED SAUSAGE & MOZZARELLA PIZZA

SERVES 4 PORTIONS

1 cup walnuts

8 oz (227g) sliced mushrooms

3 tbsp. all-purpose flour

1 tsp. dried basil

1 tsp. dried fennel

Pinch of crushed red pepper

1 tsp. sea salt

1 tsp. ground black pepper

1 tbsp. maple syrup

2 tbsp. olive oil, plus extra for brushing

1 tbsp. cornmeal

All-purpose flour for work surface 1 lb. (453g / 16oz) pizza dough

1 cup tomato sauce

Optional toppings: caramelized onions, fresh basil, sliced tomato 3/4 cup Mozzarella Sauce Crushed red pepper

NUTRITIONAL VALUES

Calories: 950kcal
Fat: 62g (11.4g S.Fat)
Carbs: 82.7g
Protein: 20.8g
Sugar: 4.6g
Sodium: 1053mg

METHOD

FOR THE SAUSAGE
In a food processor, combine walnuts and process until a fine crumbly meal forms. Add the mushrooms, flour, basil, fennel, red pepper, salt, pepper, and maple syrup and pulse for about 25 seconds, or until the mushrooms are finely chopped. Don't overprocess it; it should be crumbly and chunky.

In a large non-stick skillet over medium-high heat, heat the oil. Transfer the mushroom mixture to the pan and cook, turning frequently with a spatula and breaking up into medium-sized clumps, until evenly browned and crisp (about 15 minutes). Adjust the heat as needed, and if necessary, add more oil. Place aside.

Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Cover the dough with enough tomato sauce to leave a 3/4-inch border. Top with crumbled sausage and any additional toppings if desired. Bake for 15–20 minutes, or until the edges are golden. Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Season with red pepper before serving if desired.

FRENCH BREAD PIZZA

SERVES 4 PORTIONS

2 tbsp. olive oil

1 onion, thinly sliced

Sea salt

Freshly ground black pepper

1 tbsp. olive oil, plus extra for brushing

8 oz (227g) mushrooms, trimmed and very thinly sliced

5 oz (142g) baby spinach

4 mini sandwich rolls, halved (or about eight 4-inch pieces cut from a large loaf)

1 cup tomato sauce

1 cup kalamata olives, pitted and chopped

Crushed red pepper (optional for topping)

NUTRITIONAL VALUES

Calories: 327kcal
Fat: 20.1g (2.5g S.Fat)
Carbs: 33.7g
Protein: 8.3g
Sugar: 9g
Sodium: 1325mg

METHOD

FOR THE CARAMELIZED ONIONS
2 tablespoons oil in a large skillet over medium heat, sauté onion until soft and lightly caramelized, 20 to 30 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Set aside in a bowl, reserving the skillet.

FOR THE ASSEMBLING OF THE PIZZA
1 tablespoon olive oil, heated in the reserved skillet over medium-high heat Cook until the mushrooms are soft and most of the liquid has evaporated. Season with salt and pepper to taste. Cook until the spinach is wilted, about 5 minutes.

Preheat the oven to 230°C/450°F. Brush each piece of bread with oil on all sides and place cut side up on a large baking sheet.

Cover the bread with enough tomato sauce. Caramelized onions, mushrooms, spinach, and olives go on top. Season with salt and pepper and bake for 7 minutes, or until the edges are nicely browned. Season with red pepper before serving if desired.

BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA

SERVES 4 PORTIONS

FOR THE ROASTED SQUASH

2 cups (1/2-inch) cubes peeled butternut squash

2 tbsp. olive oil

Sea salt

Freshly ground black pepper

FOR THE TOPPING

2 tbsp. olive oil

1 onion, thinly sliced

Sea salt

Freshly ground black pepper

1 apple, peeled and thinly sliced

5 oz (142g) baby spinach

FOR THE GARLIC WHITE BEAN PUREE

1 (15oz / 425g) can cannellini or other white beans, rinsed and drained

1/4 cup olive oil, plus extra for brushing and drizzling

1 tbsp. lemon juice

2 garlic cloves

1/2 tsp. dried thyme

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1 to 2 tbsp. water

1 tbsp. cornmeal

1 oz (30g) pizza dough

NUTRITIONAL VALUES

Calories: 1205kcal
Fat: 61.6g (12.5g S.Fat)
Carbs: 137.2g
Protein: 34.4g
Sugar: 11.8g
Sodium: 959mg

METHOD

FOR THE ROASTED SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 to 35 minutes, or until very tender when pierced with a fork, seasoning with salt and pepper. Set aside after removing from the oven.

FOR THE TOPPING
2 tablespoons oil in a large skillet over medium-high heat, sauté onion until soft and lightly caramelized, about 20 minutes. As needed, adjust the heat. Season with salt and pepper to taste. Cook for 5 to 7 minutes, or until the apple is soft, adding more oil as needed. Cook until the spinach is wilted.

In a food processor, combine the beans, oil, lemon juice, garlic, thyme, salt, and pepper, and process until completely smooth. As needed, add more water.

Preheat the oven to 230°C/450°F. Brush a large baking sheet (approximately 9 x 13 inches) lightly with oil.

Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.

Spread a thin layer of puree evenly over the dough, then arrange the squash and toppings on top. Drizzle with oil and season with salt and pepper.

Bake for 15 to 20 minutes, rotating halfway through, or until the edges are golden. Allow to cool for a few minutes before slicing.

FABULOUS FOCACCIA

SERVES 24 PORTIONS

FOR THE SPONGE

1 tbsp. active dry yeast

1 tsp. sugar

2/3 cup warm water (about 38°C/110°F)

1/2 cup all-purpose flour

FOR THE DOUGH

1 small potato, peeled, cooked, and mashed (about 1 cup)

1/2 cup warm water

3 tbsp. olive oil, plus extra for brushing

1 tbsp. sea salt

1 tsp. garlic powder

4 cups all-purpose flour, plus extra for work surface

Yellow cornmeal for sprinkling

Coarse salt for sprinkling

1 red onion, very thinly sliced

3/4 cup kalamata olives, pitted

3 tbsp. fresh rosemary, chopped

NUTRITIONAL VALUES

Calories: 144kcal
Fat: 2.7g (0.4g S.Fat)
Carbs: 26.4g
Protein: 3.6g
Sugar: 0.6g
Sodium: 294mg

METHOD

FOR THE SPONGE
In a large mixing bowl, combine the yeast, sugar, water, and flour. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to foam for 30 minutes.

FOR THE DOUGH
To the sponge, combine the potato, water, oil, salt, garlic powder, and flour. Using a large spoon, combine all of the ingredients. If necessary, add a tablespoon of water at a time until it comes together. Knead the dough with your hands for about 10 minutes on a lightly floured surface.

Place the dough in a large, well-oiled mixing bowl. Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 1 1/2 hours or until it has doubled in size.

Grease a large baking sheet and sprinkle with cornmeal. After the dough has risen, punch it down and stretch it to form a large oval in the baking sheet, about 1/2 inch thick. Allow it to sit for 15 minutes, covered with a clean kitchen towel.

Preheat the oven to 245°C/475°F.

Make dimples in the dough with your finger and brush the top with oil. Season with coarse salt, onion, olives, and rosemary to taste. Bake for 20 minutes, or until the top is lightly browned. Serve while still warm.

GARLIC BREAD STICKS

SERVES 16 STICKS

FOR THE DOUGH

1/4 cup warm water (about 38°C/110°F)

1 package active dry yeast (2 1/4 tsp.)

2 tbsp. sugar

1 cup soy, almond, or rice milk

3 tbsp. vegan margarine

1 tsp. sea salt

4 cups all-purpose flour

Coarse salt for sprinkling

FOR THE TOPPING

3 tbsp. vegan margarine

1/2 tsp. garlic powder

1/2 tsp. dried oregano Sea salt

NUTRITIONAL VALUES

Calories: 753kcal
Fat: 10g (1.6g S.Fat)
Carbs: 144.9g
Protein: 18.4g
Sugar: 8.6g
Sodium: 594mg

METHOD

FOR THE BREADSTICKS
Line 2 large baking sheets with parchment paper.

In a 1-cup glass measuring cup, combine warm water, yeast, and 1 tablespoon sugar. Set aside for about 10 minutes after a quick stir. The yeast will foam up, double in size, and reach the half-cup mark. Meanwhile, in a medium saucepan over medium heat, warm the non-dairy milk, margarine, salt, and remaining 1 tablespoon sugar.

Combine the yeast mixture and the butter mixture in the bowl of a stand mixer fitted with a paddle or whisk attachment. 1 minute of beating Add 2 cups of the flour and continue to beat for 1 minute. Beat in the remaining 2 cups flour for 1 minute. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes, or until soft and pliable. Cut the dough into 2 to 3 inch pieces. Roll each piece between your hands until it forms 7-inch ropes, then place it on the pan. Repeat with the remaining dough.

Place in a warm area of the kitchen and cover with a dry kitchen towel. Allow it to sit for 45 minutes or until it has doubled in volume.

FOR THE TOPPING
In a small saucepan, combine all the ingredients and heat over medium heat until melted and spreadable.

Preheat the oven to 200°C/400°F. Cover and bake for 8 to 10 minutes after the bread sticks have risen. Brush the hot bread sticks with the topping, then repeat until all of the topping has been used. Serve immediately after sprinkling with coarse salt.

HEIRLOOM TOMATO TOAST

SERVES 3 PORTIONS

6 slices multigrain bread

Olive oil

3 heirloom tomatoes, thinly sliced Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 291kcal
Fat: 16.6g (2.5g S.Fat)
Carbs: 29.6g
Protein: 8.6g
Sugar: 8.1g
Sodium: 383mg

METHOD

Preheat the oven to broil (high).

Brush the bread slices with oil and place them on a baking sheet. Broil for 1 to 2 minutes, or until lightly browned, checking frequently.

Drizzle oil over the top of the tomato slices on toast. Season with salt and pepper to taste. Serve right away.

RECIPE NOTES

When there are only a few ingredients in a recipe, each one should be carefully chosen. Not only should the tomatoes be perfectly ripe, but the bread should be of the highest quality. A local baker should be able to provide a vegan multigrain loaf or an Italian-style roll to complement this recipe.