Quinoa pizza bites with vegan mozzarella/spicy guacamole and tomato sauce

It’s pizza friday right?!

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Ok, ok this isn’t a typical pizza. With crunchy bread crust, tomato sauce, a lots of vegetables, maybe some vegan cheese plus fresh herbs and arugula. Oh yes you know what I’m craving right now..

However, I had some leftover quinoa from a oh so creamy oatmeal and well, actually I prepare the remaining at the next day. But this time, I thought about more. More with savory things to snack at school/uni or also on the couch.

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So because these lill balls are really healthy (thank you Quinoa) I ate them all in one breath. But I also have to admit, it was quite difficult to whip up the right consistency. So I made them three times in 1 week.

And lastly I came to the insight to stuff them with tomato sauce already.
‚cause tomato + pizza belongs together right?

Yes, and this means to guacamole as well. You can imagine that I mashed two avocados  and eat half of both dips before the quinoa balls are finished. Don’t shame on me, or wich one would you choose?

Team avocado or team tomato ? I’m for both.

Oh and don’t forget the 5% discount code, ‚cause who wouldn’t want THE best and ripened avocados for sale?!

 LP10220165

Yep, everybody.image

And when I talk about pizza balls, you know what’s the hidden star?

It’s vegan homemade mozzarella.

Oh yes you’ve heard right, made with soaked cashews and the miracle cure psyllium husks. As you know from my Cashewgurt recipe I really adore this grounded superfood.
And this recipe is officially made up from Nordischroh

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Here’s what you need:

Quinoa pizza balls:

80 grams quinoa  (if dry, cook with 220 ml water, or see direction below)
10  fresh basil leaves and parsley, chopped
1/2 tsp dried oregano
180 ml can peeled and diced tomatoes
60 ml tomato paste
4 tsp psyllium husks
pepper, salt to your taste

Vegan Mozzarella:

50 g cashews, pre-soaked
2 1/2 tbsp nutritional yeast
2 tbsp psyllium husks powder
200 ml water
pinch salt

Spicy Guacamole:

2 ripe Avocados
1 green jalapeño, finely chopped
1/2 onion
2 tsp lemon juice
salt, pepper

Tomato dip:

2 fresh tomatoes
1 carrot
1 red jalapeno
2 tbsp lemon juice
1 tsp of olive oil
1 tsp chili powder
dried mixed Italian herbs
salt, pepper

 

Direction:

Mozzarella:

  1. Soak psyllium husks in water and, leave in the fridge for 25-30 min.
  2. Add everything into a food processor and mix until smooth.
  3. Pour the mixture into a bowl, and leave it in the fridge for approx. 30 min or preferably overnight to harden up.

 

Guacamole:

  1. Peel and Pit the avocados and add to a mixing bowl. Mash with a fork leave and add the onion, chopped jalapeño, lime juice, salt and pepper to the avocado and mix together well.

Tomato dip:

  1. Finely chop tomatoes, carrots and  jalapeno.
  2. Put it into a sauce pan, adding olive oil, salt and pepper.
  3. Lets simmer for about 15-25 minutes  or until thicken. Pour everything in a food processor and blend until a smooth dip/sauce forms.

Quinoa pizza balls:

  1. If your quinoa is not pre-cook, bring the water to a boil over high heat. Add quinoa, simmer, cover and cook for 15-20 minutes or until the liquid is absorbed and quinoa is softened.
  2. Preheat oven and line a sheet with parchment.
  3. Meanwhile, in a large bowl, mix all ingredients and let sit for 20 minutes or until the psyllium husks has harden up.
  4. Scoop one tablespoon of the quinoa dough, stuff with raw mozzarella, place on the sheet and bake in preheated oven 30-35 minutes.
  5.  Rotating the balls about halfway through, until there’re well browned on the outside.  Serve immediately,

 

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