Dough Ingredients:

Namaste Foods pizza dough flour blend
2 tablespoons olive oil
Dough Directions:
Add 2 tablespoons olive oil and 2 1/2 cups of water to form the dough.
Harvest Vegetable Ingredients:
1 medium eggplant cut into ½ inch pieces, lightly coated in olive oil and sprinkled with 1½ teaspoons sea salt
2 cups cooked butternut squash, cut into ½ inch thick pieces
1 medium red onion, finely diced
2 cups of Brussels sprouts, shredded
1 bunch broccolini, cut on a diagonal into small segments
2 cups sliced mushrooms
2 tablespoons fresh rosemary, finely chopped with stems removed
2 tablespoons fresh thyme, stems removed
2 tablespoons olive oil
Coarse ground black pepper
Sea salt
½ lemon, juiced
1 teaspoon Bragg’s liquid aminos
Optional: shredded arugula, taso, basil, truffle oil, reduced balsamic glaze

Pomegranate Walnut Sauce Ingredients:

200 grams shelled walnuts
3 tablespoons olive oil
1 medium red onion, finely diced
2 cloves garlic, finely chopped
1 teaspoon organic ground cinnamon
1 teaspoon turmeric
1 teaspoon ground black pepper
1 tablespoon tomato paste
250 milliliters pomegranate juice (fresh squeezed if possible)
55 grams coconut palm sugar
1 tablespoon coconut palm nectar
1 bay leaf
1 teaspoon sea salt
½ lemon, juiced
400 milliliters high quality organic vegetable stock
1 teaspoon Bragg’s liquid aminos

Makes 2 flatbreads
Total Time: 1 hour 45 minutes


Harvest Vegetable Directions:

  1. Boil a pot of water and lightly blanch broccolini (about 30 seconds) in water. Strain and set aside.
  2. Heat 1 tablespoon olive oil in a heavy-bottom skillet over medium heat. Add onion and cook gently until soft.
  3. Add thyme and rosemary stirring for 1 minute. Sprinkle lightly with black pepper and a pinch of salt.
  4. Add eggplant and cook until soft.
  5. Remove veggies from heat and place in a separate bowl.
  6. Bring remaining tablespoon olive oil to pan. Add shredded Brussels sprouts and mushrooms. Cook for 2 minutes.
  7. Fold in the cut pieces of butternut squash. Cook for an additional 2 minutes. Sprinkle again with pepper.
  8. Add lemon juice and Braggs liquid aminos. Cook until slightly browned.
  9. Gently fold in eggplant mixture. Let veggies simmer on the stove for 5 minutes while stirring occasionally.

Pomegranate Walnut Sauce Directions:

  1. Pre-heat the oven to 350 degrees F.
  2. To make the sauce, roast the walnuts on a baking tray for 5 to 10 minutes until they reach a deep golden brown.
  3. Place the nuts in a paper towel and rub to remove the skin. Set aside to cool.
  4. Pulse the cooled nuts in a food processor until coarsely ground, keeping some chunky bits.
  5. Heat the olive oil in a heavy-based saucepan over low heat. Add the onion and cook gently until soft and translucent.
  6. Add garlic and cook until slightly browned.
  7. Stir in the tomato paste along with the spices and cook for a few minutes.
  8. Add the walnuts to the pan along with the pomegranate juice, coconut palm nectar, coconut palm sugar, bay leaf, lemon juice, and vegetable stock.
  9. Bring to a boil and add the salt and Bragg’s liquid aminos.
  10. Lower the heat and simmer gently for 1 hour stirring regularly until rich, thick, and a bit oily.

Flatbread Directions:

  1. Pre-heat the oven to 350 degrees F. Lightly coat a baking sheet with non-stick spray and set your dough down.
  2. Using your hands, push to spread/flatten the dough out to the edge. Put the dough in the oven to pre-bake for roughly 25 to 30 minutes.
  3. Remove from the oven and spread generously with pomegranate walnut sauce and top with harvest veggies. Sprinkle with crushed walnuts.
  4. Put back into the oven for 15 to 20 minutes.
  5. Optional: Top with coarsely shredded arugula, taso, and basil. Drizzle lightly with truffle oil or a reduced balsamic glaze for a slightly sweet kick.

    About the Chef

    recipe02Chef’s Name: Heather Johnson
    Family: I am one of five children. I have two older sisters and two older brothers along with a 2-year-old purebred Australian Shepherd named Pippen.
    Community: Carlsbad
    Hobbies/Interests: Holistic nutrition, Lagree Fitness, Pilates, Cycle, running, swimming, TRX, Krav Maga, introducing healthy cooking/baking alternatives to people, wine tasting, spending quality time with family and friends, and enjoying the great outdoors!
    Favorite Local Activity: Weekly shopping at the local farmer’s market and trail running in the Carlsbad Batiquitos Lagoon.
    About the Recipe: This dish was inspired by the upcoming holiday season and a recent trip to the farmer’s market.
    About the Chef: One could definitely say that my love affair with cooking “stems” from a passion for holistic nutrition as well as a creative desire to make a plant-based diet as flavorful as possible. Growing up in a household of competitive athletes has pushed me to constantly seek the next challenge. I am currently studying holistic nutrition and am certified in Lagree Fitness, Pilates, Cycle, and TRX. My passion for seasonal, organically grown, unprocessed, and local food has opened up doors for the future as I embark on a catering business sprouting in 2015!