Kitchen Sink Foods - Flatbread
These are real-time ingredients that were left over in my fridge from a particular dish or nearing its freshness deadline. Naturally, your contents will differ, but it is simply to serve as a template of what can be created from mismatched ingredients:
3/4 Jar of Tomato Paste
1/2 box of pasta sauce
Handful of Spinach
1 Cup Wild Rice
2 Summer Squash
1 Sweet Potato
Handful of Broccoli and Cauliflower Florets
10 Cherry Tomatoes
2 Vegan Flatbreads
2 links of Field Roast Vegan Sausage
I love to take an extra moment to roast my vegetables. It imparts a more complex and satisfying flavor in the final product. I pick what will be roasted (for this dish, I will omit the tomatoes, basil, spinach and pine nuts from the heat), make sure everything has a loosely uniform cut for even roasting, lightly dress with algae oil, salt, pepper. Set the oven to 465 degrees (I don't know why, it's just my go-to) and let everything develop a rich, deep flavor. I check after about 30 minutes or so; I don't want to over-roast, in order to retain a vibrant color and texture to the vegetables. There will be more heat through later, so best to under-roast than to go over.
While the vegetables are roasting, I prepare the flatbread on a sheet pan with parchment, and brush them ever so lightly with algae oil.
Once the vegetables are out of the oven, it is time to assemble. The tomato sauce and tomato paste have been combined and brushed onto the flatbread. The roasted vegetables are intentionally arranged into a colorful and eye-pleasing display. Next, the garnishes that I've set aside for color and texture, including the tomatoes, spinach, basil, parsley, thyme and pine nuts are added on top. It is off to the oven again, for about 5 or 10 minutes for a quick heat through. After this final step, I remove the flatbreads from the oven and drizzle with balsamic glaze, already on hand. I have personally no issue consuming both flatbreads in one sitting, but I'll leave it up to you whether to share with others or not.