Simply delicious tried and true recipes, vegan style.
Eff Yeah It's Vegan!
  • Recipes
  • The Rest
    • The Kitchen Sink Blog
    • The Li'l Vegan's Lunchbox
    • Why The Eff?!
    • Products I Love
    • Eff-Ups

Asparagus and Vegan Garlic Cream Flatbread

2/28/2013

0 Comments

 
Picture
Flatbreads are a wonderful way to whip up a simple, delicious dinner with not a lot of fuss. This flatbread combines some of my favorite flavors, while the balsamic reduction adds a sweet, acidic bite that complements the asparagus effin' amazingly. The best part of this dish is that it looks complicated, but it was one of the easiest things to make. Making the dough ahead or buying it store-bought will save you a lot of time as well. 
This dish would be perfect for any dinner, from simple to extravagant. Make it and let me know if you agree.

1 batch Brokeass Pizza Dough
2/3 cup cashews, soaked
1/2 cup water
2 garlic cloves
salt to taste 
1/8 red onion
12-15 asparagus spears, grilled
Sprinkle of cornmeal
balsamic reduction to taste

Preheat oven to 425.
In a Vitamix or any high-speed blender, puree cashews, water and garlic cloves until smooth and creamy. Salt to taste.
Shave the red onion into paper-thin slices.
On a lightly floured surface, roll out pizza dough into a rectangle less than 1/2" thick. 
Spread the garlic cashew cream onto the dough. Top with the grilled asparagus. Note: I know that in my picture I have beautiful, long spears of asparagus shown. I suggest chopping your asparagus into 1" long pieces. They're hard to bite through otherwise.
Finish the flatbread by spreading out the red onion on top. 
Place the flatbread onto a cookie sheet that has been sprayed with cooking spray and sprinkled with cornmeal OR on a stone. 
Bake for about 20 minutes, or until brown and crispy on the outside and bubbly in the center. 
Slice into 4" squares and drizzle balsamic reduction over the top to taste. I use a store-bought reduction, but it's pretty easy to make it yourself if need be. 
Print Friendly and PDF Email this page
Picture
Want to stay connected? Like our Facebook page! 
0 Comments



Leave a Reply.

    Author

    Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.
    I love experimenting in the kitchen and using my husband and 6 year old daughter, Anabella, as the testers. I also love feedback, and I hope you enjoy the recipes I post as much as we enjoyed them. 

    Like Us!
    Facebook:


    Would you like to receive emails of new recipes?

    Enter your email address:

    Delivered by FeedBurner

    Archives

    December 2014
    November 2014
    May 2014
    April 2014
    March 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012

    Categories

    All
    Asian Fare
    Baked Tasties
    Barbecue
    Beverages
    Bread
    Breakfast
    Cheesy
    Chocolate
    Cookie And Treat Swap 2013
    Crockpot
    Desserts
    Dips
    Entrees
    Finger Foods
    Gluten Free
    Ice Cream
    Italian Food
    Jewish Food
    Juices
    Latin Fusion
    Lunchbox Fare
    Middle Eastern
    No Bake Tasties
    No-bake Tasties
    Pasta
    Pizza Dough
    Quinoa
    Raw
    Rice Cooker Dishes
    Rice Dishes
    Salads
    Sandwiches
    Sauces
    Side Dish
    Snacks
    Soups
    Soy Free
    Sriracha
    Tofu
    Vegan Kids

    RSS Feed

Home
About
Contact
©2012-2014  Eff Yeah It's Vegan! All Rights Reserved