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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

Assorted herbs

1 Cup Wild Rice

Garlic Cloves

Pine Nuts

Corn Cob

2 Carrots

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 is brushed onto the flatbread and roasted vegetables organized into a colorful display. It is off to the oven again, for about 5 or 10 minutes to heat through. After this final step, I remove the flatbreads from the oven and add the garnishes that I've set aside for color and texture, including the tomatoes, spinach, basil, parsley, thyme and pine nuts.  I also drizzled with some balsamic glaze, already on hand. It is up to you to share or not.


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