Chickpeas Romesco

Source: Veganomicon

1/3 cup sliced almonds
28 oz. diced tomatoes
2 roasted red bell peppers
3 TB oil
3 cloves garlic, minced
2 shallots, finely chopped
1 serrano chile, seeded & minced
1/4 cup white wine or vegetable broth
2 tsp red wine vinegar
2 tsp sugar
1 tsp thyme
1/2 tsp rosemary
2-3 cans garbanzo beans, drained & rinsed

1. Place almonds in food processor & grind to fine crumbs. Empty into a small bowl.
2. Puree the tomatoes & red peppers until smooth.
3. In saucepan, saute garlic, shallots, & chile in oil. Pour in wine or broth; simmer 1 minute. Add tomato puree, vinegar, sugar, thyme, & rosemary. Bring to a near boil, lower heat, & simmer 10 minutes.
4. Add the ground almonds & stir until dissolved. Fold in chickpeas & simmer 20-25 minutes until the sauce is slightly reduced & chickpeas are very tender. Serve over rice.

Garlic Saffron Rice

Source: Veganomicon

2 cups water
1 vegetable bouillon cube
5-6 threads of saffron
2 TB oil
5 cloves garlic, minced
1/2 cup chopped onion
1 cup long-grain white rice
pinch of coriander
1/3 cup toasted  almond slices

1. In a saucepan, boil the water, add bouillon, & stir until dissolved.Turn off heat, add saffron, & stir. Cover & set aside.
2. In another larger saucepan, saute the garlic & onion in oil.Add the rice and stir to combine; saute 1 minute. Pour in the warm broth and stir in coriander. Bring to boil, reduce heat, cover, & simmer 20-25 minutes until rice is tender.
3. Remove from heat & let stand 10 minutes. Fluff with a fork, stir in almonds, & season with salt & pepper if desired.

White Pizza with Cauliflower Crust

Source: www.theironyou.com

Cauliflower crust:
2 small heads cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
2 eggs, lightly beaten
1 cup shredded mozzarella cheese
1 teaspoon fine grain sea salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
olive oil

Topping:
1 cup shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese
Optional veggie toppings (1-2 cups)

Directions:
1. Preheat oven to 450°F. Oil a baking sheet liberally with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized). Steam cauliflower rice until cooked.
2. Place the cauliflower rice in a paper towel-lined colander and twist it to squeeze as much moisture as you can. Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
3. Using your hands, press the mixture onto the baking sheet. Bake for 15 minutes, until golden. Remove from the oven and let cool for 5 minutes.
4. Scatter mozzarella cheese evenly over the pizza base and spread any veggies. Sprinkle the Pecorino Romano on top. Return to the oven and bake for further for 10 minutes.