Spring Entertaining By Vegan Chef Elyce

 

The weather is getting warmer, the sun is staying up later and if you’re anything like me, you’re eager to invite family and friends over for some outdoor socializing.

There’s nothing that pleases a crowd like pizza, so I’ve come up with some easy, plant-based versions that are inspired by the colors of the season. You might consider them more “flatbreads” than traditional pizzas, but call them whatever you like, they are delicious.

 

Fig Butter and Caramelized Onion Flatbread with Pistachios & Balsamic Glaze

one Large Red Onion

1 fl oz Olive Oil

1 Pkg Store Bought Flat Breads (Regular or Gluten Free)

1 Jar Fig Butter or Fig Preserves (I like Trader Joe’s version)

1 Bag Baby Arugula

6 oz Pistachios (Out of the shell)

1 squeeze bottle of Balsamic Glaze

To taste Pink Salt & Freshly Ground Pepper

1. Preheat the oven to 450. If you have a pizza stone place it on the center rack. Another option is to preheat your outdoor grill. Once up to temp, place the flatbreads either on the pizza stone or directly on the oven racks or grill rack and heat until warm and the bottom is a bit crispy.
2. While the oven or grill is preheating and the flatbreads are baking, cut the red onion in half thru the core end, then place the flat end on the board and slice into half moons.
3. Heat the oil in a sauté pan on medium heat and once hot, add the onions. Caramelize, stirring occasionally.
4. Remove the flatbreads from the heat and spread them with a generous amount of fig butter or preserves.
5. Then top with the caramelized onions.
6. Next spread out the baby arugula and sprinkle it with the pistachios.
7. Lastly, drizzle with balsamic glaze, and add a bit of salt & pepper.
8. Can be served warm or room temp if you would like to make it ahead.

Edamame & Lemon Ricotta Flatbread with Baby Spinach & Pea Shoots

1 Pkg Store Bought Flat Breads (Regular or Gluten Free)

1 container Vegan Ricotta Cheese (I like Kite Hill’s version)

2 TBSP Lemon Jelly or Lemon Preserves

1 bag Baby Spinach

1 bag Frozen Edamame (defrosted)

2 whole Scallions

1 TBSP Good Quality Olive Oil

1 container Pea Shoots (or Microgreens)

1 TBSP Black Sesame Seeds

To taste Pink Salt & Freshly Ground Pepper

1. Preheat the oven to 450. If you have a pizza stone place it on the center rack. Another option is to preheat your outdoor grill. Once up to temp, place the flatbreads either on the pizza stone or directly on the oven racks or grill rack and heat until warm and the bottom is a bit crispy.
2. While the flatbreads are heating, add the lemon preserves to the vegan ricotta and stir to combine.
3. Roughly chop the baby spinach, slice the scallions, and drain & dry the edamame.
4. Remove the flatbreads from the heat and spread them generously with the lemon ricotta.
5. Layer the baby spinach on top of the lemon ricotta.
6. Scatter the edamame and scallions on top of the baby spinach and then drizzle with the olive oil.
7. Lastly, whimsically add the pea shoots and then sprinkle the black sesame seeds.
8. Add a bit of salt and pepper and serve warm or at room temp.

Speaking of entertaining and social gatherings, Mother’s Day is right around the corner. A gift certificate for a Personal Chef experience or a Cooking Lesson Bothe makes great gifts.

I can be reached at www.veganchefelyce.com or on Instagram @veganchefelyce.

Enjoy the recipe and the warm weather.

Happy cooking.

Speaking of Mother’s Day, let your loved ones know if you’d like to receive a gift certificate for Cooking Lessons or for some Personal Chef time.

I can be reached at on Instagram @veganchefelyce.

Enjoy the recipe and the warm weather.

Happy cooking.