This culinary treat was inspired by the creative kitchen at a wee cafe in Toronto. Vegan delights abound in many torontonian foodplaces. Grasshopper has incorporated their olive tapenade idea as a base, but has chosen a navy bean tapenade instead to ensure protein. Toppings remain the choice of the cook as always, and pesto is a delight. Prep time can be done a day or two before, which includes making the bean tapenade (can keep in the fridge up to a week as a fabulous dip) and the chapati (the crust). Grasshopper prefers to use light spelt flour for chapati, and you will need a large cast iron frying pan. A pita bread is a suitable substitute for chapati if pressed for time.
Grasshopper's Vegan Pizza
Navy Bean Tapenade
3/4 c cooked navy beans or black bean
1 garlic clove chopped
1 Tbs chopped parsley
1 Tbs chopped basil
1/4 tsp salt
1/4 tsp black pepper
1 Tbs balsamic vinegar or lemon juice
Mash all ingredients in a food processor until smooth. Store in the refrigerator until ready to use.
Chapati (makes enough for two chapati = one serving)
Chapati consists of flour and water, and is measured more by feeling the texture. That's all it needs besides the love and patience to watch them puff up in the cast iron pan.
For 2 chapati you will need about 3/4-1 cup of flour. Place 2 chapati-size mounds of flour in a mixing bowl, add water slowly until a soft, pliable dough can be kneaded. Add more water if it is too firm, and more flour if it is too sticky. On a floured surface, knead the dough briefly, then separate into pan-size little balls. With a floured rolling pin, roll the balls out to from a large circle of dough.
Cook in a medium cast-iron frying pan (no oil). When one side gets a little brown, flip it, and begin pushing down on the dough. (Grasshopper uses the flipper) this pushing down helps move the air pockets around which cooks the middle of the dough. Flip it one more time when brown, then remove from pan, and cook the next one.
Toppings - suggestions only
pesto
julienne sliced green string beans
finely chopped or grated cauliflower
mounds of chopped frozen spinach
sliced tomato
chopped mushroom
Assemblage
Preheat oven broiler to 375*. Place the chapati on a large baking sheet, spread the tapenade liberally onto the chapati being careful to coat right to the edges (otherwise they may burn) Add toppings. Place in the centre of the oven and bake for 10-15 minutes, or until toasty. keep an eye on them so they don't burn. Serve as is, or fold over like a calzone.
Love Grasshopper
Grasshopper's Vegan Pizza
Navy Bean Tapenade
3/4 c cooked navy beans or black bean
1 garlic clove chopped
1 Tbs chopped parsley
1 Tbs chopped basil
1/4 tsp salt
1/4 tsp black pepper
1 Tbs balsamic vinegar or lemon juice
Mash all ingredients in a food processor until smooth. Store in the refrigerator until ready to use.
Chapati (makes enough for two chapati = one serving)
Chapati consists of flour and water, and is measured more by feeling the texture. That's all it needs besides the love and patience to watch them puff up in the cast iron pan.
For 2 chapati you will need about 3/4-1 cup of flour. Place 2 chapati-size mounds of flour in a mixing bowl, add water slowly until a soft, pliable dough can be kneaded. Add more water if it is too firm, and more flour if it is too sticky. On a floured surface, knead the dough briefly, then separate into pan-size little balls. With a floured rolling pin, roll the balls out to from a large circle of dough.
Cook in a medium cast-iron frying pan (no oil). When one side gets a little brown, flip it, and begin pushing down on the dough. (Grasshopper uses the flipper) this pushing down helps move the air pockets around which cooks the middle of the dough. Flip it one more time when brown, then remove from pan, and cook the next one.
Toppings - suggestions only
pesto
julienne sliced green string beans
finely chopped or grated cauliflower
mounds of chopped frozen spinach
sliced tomato
chopped mushroom
Assemblage
Preheat oven broiler to 375*. Place the chapati on a large baking sheet, spread the tapenade liberally onto the chapati being careful to coat right to the edges (otherwise they may burn) Add toppings. Place in the centre of the oven and bake for 10-15 minutes, or until toasty. keep an eye on them so they don't burn. Serve as is, or fold over like a calzone.
Love Grasshopper
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