Sunday, February 27, 2011

Curry Pita Pizza

Curry Pita Pizza


This here pizza was full of flavor and managed to abide by the ETL rules.
The following was spread onto a whole grain pita, then topped with dried figs and red bell peppers.  Then I baked it at 400 degrees F for about 15 minutres.

Cashew Curry Sauce (sorry for the lack of specific measures)
soaked raw cashews
a small amount of silken tofu
curry powder, to taste
a little bit of unsweetened soy milk to thin it out
Directions: Blend until smooth

Carmelized Onion Marmalade
2 yellow onions, cut into thin rings
1/2 cup low sodium vegetable broth
2 tablespoons balsamic vinegar
Directions:   In a hot skillet, add onions and vegetable broth.  Cover and cook until very soft.  About 20 minutes.  Add balsamic vinegar, toss to coat, reduce heat to low, uncover and cook until almost all of the liquid is absorbed, and  mass of "slimy" onions is left.

I also really like to eat my salads right on top of my pizza, so after the pizza was cooked, I topped it with a romaine salad topped with pine nuts and the Green Goddess Dressing from Isa's Appetite for Reduction.  I made the dressing sans the salt, and it is still really, really yummy.

Curry Pita Pizza with Salad
Pizza topped with SAlad
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni