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January 14, 2008
Portabello Pumpkin Pizzas
Now this is a recipe I've been kicking around in my head for awhile. I made it for MR's lunch on Sunday. Basically, it's the old trick of using portabellos as pizza crusts, then it gets weird.
Clean the portabello mushroom caps, then lie them on their backs. Top with chopped raw asparagus. Then make the sauce: dissolve 1/2 cup unsalted canned pumpkin in just under a cup of veggie or chicken broth (or the chickenless vegan "chicken" broth I used) and pour the sauce over the asparagus topped mushroom caps. Top with fat free mozzarella, then microwave for 2.5 minutes. Serve hot, top with flax or olive oil (1 teaspoon) after removing from microwave.
On the side I served cauliflower steamed with a little bit of stewed tomatoes (no salt version) and capers and black olives, another teaspoon of olive oil, and 50 go avocado.
It was nice to do some weekend cooking, at last. Nice to have two nights home with my angel. Now back to work... and I'm working late every night this week. So MR will have to make his own dinner, unless I get myself together to make him something in advance. And I'll be eating at the office or on the road.
Posted by april at January 14, 2008 9:48 AM
Comments
I thought I was the only one who did this!
Posted by: Jake at January 19, 2008 8:58 PM