Yield: 2 servings
You have to make this! Flatbread topped with these simple ingredients adds up to so much pleasure and protein.
¾ cup raw cashews, soaked from 1 hour to overnight and drained
½ cup water
1 tablespoon nutritional yeast
1 tablespoon tapioca starch or tapioca flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon lemon juice
2 8-inch flatbreads
¼ cup baby spinach, cut in strips
½ cup Steamed Seitan Smoky Nuggets (page 283)
14 ounces artichoke hearts in water, discarded
1 Roma tomato, chopped
¼ cup canned sliced black olives
Raw shelled hempseed, for topping
1. Add all of the cheese ingredients to a blender and blend until smooth. Turn this blended mixture into a saucepan. Cook over medium heat and stir until the sauce thickens a bit. It will take 5 to 10 minutes. Take off the heat to cool.
2. Spread a ½-cup layer of cashew cheese on each flatbread. Sprinkle half of the spinach on each flatbread. Divide the seitan, artichokes, tomatoes, and olives and sprinkle evenly over each flatbread.
3. Serve with hempseed to sprinkle over top.
Protein: 39 grams per serving
Active Time: 20 minutes
Soaking Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes