Wednesday, November 3, 2010

Fun with Flat Breads!

Vegan Mofo Day 3!

Every one loves a good Italian Restaurant with their pastas, pizzas, and fresh baked breads, but finding vegan friendly items can be a challenge. I often choose to forgo the restaurant and come up with my own creations at home so that I know exactly what's going in them. I recently experimented with making some savory flat breads and thought it would be the perfect thing to share with you and all the VeganMoFo followers.

Start with the first few basic steps, then get creative and add your favorite toppings, or make a variety of them and invite some friends over.

Grilled "Chick'n" Flat Bread

1 can refrigerated Pillsbury Thin Pizza Crust
2 pieces of Gardein Chick'n Scallopini
2 Roma tomatoes
1 small onion
2 garlic cloves
1 batch of cashew ricotta (recipe below)
olive oil
Italian seasoning
salt and pepper
*optional: shredded vegan cheese of your choice

Cashew Ricotta
As seen in Veganomicon by Isa Moskowitz and Terry Romero. Makes about 1 cup, enough to make 2-3 flat breads, so buy two crusts and get creative or store leftovers in a air tight container and refrigerate for later.

Combine below ingredients in a food processor or high powered blender and blend until smooth.
1/4 cup raw cashews
the juice of 1 lemon
2 tbsp olive oil
1 clove fresh garlic
1/2 tsp dried basil
1/2 tsp salt

To Prepare Flat Bread
Prepare cashew ricotta and set aside. (see above recipe)

Preheat oven to 400 degrees. Lightly grease a large baking sheet and set aside.

Chop onion and garlic. Slice tomatoes into thin round slices. Brown the two pieces of Gardein Chick'n Scallopini in a small skillet on medium heat with olive oil until golden brown. Do not over cook. Sprinkle Italian seasoning and salt and pepper on the chick'n while its cooking. cut the chick'n into bite size pieces with a spatula while it is in the skillet. Remove chick'n from the skillet and set aside. Add chopped onions and garlic to the pan and saute' until onions are clear and lightly browned. Remove from heat and set aside.

Roll out the pizza crust onto the greased baking sheet and brush it with olive oil. Poke holes in dough with fork so it wont bubble up while baking. Put the crust into the oven and pre-bake until brown, ab out 5 minutes. Remove crust from oven.

Spread a thin layer of cashew ricotta onto the crust. Add the tomatoes, onions, garlic, and chick'n pieces. Spread out evenly.

*Top with shredded vegan cheese. (optional)

Put back in oven until browned to your liking or until the top cheese is melted. Do not over cook if you are using vegan cheese on top.

Remove from oven. Let cool. Enjoy!

Grilled "Chick'n" Flat Bread

Bruschetta Flatbread


  1. Holy wow! That bruschetta one has me drooling!

  2. I love gardein! this looks fabulous !

  3. don't you just love the messy piece on the plate?... i figured it gave a good visual of how freaking yummy it was. =D Thanks for reading. <3