Greenslove: Rustic Arugula Flatbread

Today is the official start of the 3-day trade show segment of Natural Products Expo West, and after the warm up yesterday, I am crazy anxious to get the ball rolling! I can’t wait to share a lot of the new, vegan products out there that are being offered by brands you know and love, and then some. I’m not even sure that I’ll be able to get everything organized right after Sunday is over; but sometime next week there will be a barrage of pictures and anecdotes flooding the homepage of Vegan Yack Attack! But, until the expo is over, I have another fantastic recipe for you.

As I was anticipating the arrival of my dear friend Amanda (whom I frequently cook for) on Sunday afternoon, I was thinking of different recipes to make and somehow a flatbread came to mind. I knew that I wanted to incorporate some greenery into the recipe, so I picked up some baby arugula and got to working out the details.

One of the great things about having a witness to your cooking, is that you can allow them to put you in front of the camera. Although, I can still decide what shows up on here, obviously. ;) So, I put together this recipe by using some others that I’ve made in the past, such as a variation of a delicious cashew spread and the crust which I made with more whole wheat flour in it.



5.0 from 2 reviews
Greenslove: Rustic Arugula Flatbread
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1 Tbsp. Rapid Rise Yeast
  • ½ Cup Warm Water
  • 1 tsp. Sea Salt
  • 2 Tbsp. Olive Oil
  • 1 tsp. Agave Nectar
  • 1 tsp. Dried Italian Seasoning
  • 1 Cup Whole Wheat Flour
  • ¼ Cup Unbleached All-Purpose Flour
  • (Additional Olive Oil for brushing lightly over crust)
  • 1 Cup Raw Cashews, Soaked 2 Hours
  • ¼ Cup of Water (depending on what consistency you want)
  • 2 Tbsp. Nutritional Yeast
  • 1 tsp. Dijon Mustard
  • 1 Clove of Garlic
  • ½ tsp. Sea Salt
  • ¼ tsp. Black Pepper
  • 2 Cups Baby Arugula
  • 1 Cup Yellow Crook Neck Squash, Sliced
  • ⅓ Cup Smoky Sun-Dried Tomatoes, Julienne Sliced
  • ¼ Cup Balsamic Vinegar
Instructions
  1. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for 10 minutes.
  2. Mix in the 1 tsp. salt, olive oil, and agave nectar in with the yeast water. Combine the flours and Italian seasoning, then add the wet mixture to the flour. Knead dough until it is fully mixed.
  3. Roll dough into a ball and let sit in an oil coated bowl for 20 minutes. While that is rising, preheat the oven to 425°F.
  4. Place the soaked cashews, ¼ cup of water, nutritional yeast, Dijon mustard, garlic, salt and pepper into a food processor and puree until smooth.
  5. After the dough has risen, roll it out to roughly ¼” to ½” thick, and place on pan or pizza stone. Put it in the oven for 5 minutes.
  6. Take it out and brush a light coat of the olive oil over it. Spread the cashew mixture over the crust, top with arugula, squash, and sun-dried tomatoes. Bake in the oven for an addition 10-15 minutes, or until the outer crust is golden.
  7. While the flatbread is baking, pour the balsamic vinegar into a small pot and bring it to a simmer over medium heat. Lower the heat a little and let it simmer for 3-5 minutes.
  8. Once the flatbread is done baking, and has cooled (wait 5-10 minutes), drizzle the balsamic reduction over the top and serve.

*I’m trying out a new recipe Plug-In, let me know how you like it (or if you don’t). I’d love to hear your feedback!

This recipe could easily be made for an impressive appetizer, or a filling dinner paired with a delicious salad. The more greens the merrier, right? :) I was really happy with how the flatbread turned out; it had a thin, crispy crust with the creamy, savory cashew spread and the different textures from the arugula and yellow squash. The balsamic reduction really adds a different level of flavor to the whole thing, so try as hard as you can not to omit it.

 The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!

Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz
Easily Good Eats ~ Three Cookies
Oh Cake ~ Jessica ~ @jesshose

Please join in on the #greenslove fun by linking up any chocolate recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove.

 

24 Comments

Filed under Savory Recipes

24 Responses to Greenslove: Rustic Arugula Flatbread

  1. YUMM! Can I have a large one for dinner please? Love the arugula/ Its one of my favorite greens to work with! This looks amazing

    • Jackie @ Vegan Yack Attack!

      Thank you! And, yes, arugula is something I really could eat pounds and pounds of. It’s so good!

  2. Love the idea of making cashew cheese for the base! Sounds like a weekend recipe :)

  3. Love your cashew spread, fantastic idea. Paired with arugula, sundried tomato and yellow squash, great combo and beautiful presentation.

    • Jackie @ Vegan Yack Attack!

      Thank you, Norma! The colors came together even better than I could’ve hoped for. Funny how that works sometimes.. :)

  4. Yummmmm this looks so good. I’ve been wanting to try making cashew spread for a while, this recipe looks like my calling.

    • Jackie @ Vegan Yack Attack!

      I think that the cashew spread works really well with this recipe, I hope that you try it out! If you do, let me know how you like it. :)

  5. You know how much I love your site, you share such beautiful recipes! This flatbread looks wonderful! My hubby and I love finding ways to make pizza healthy. This would be perfect, my hubby and I adore cashews, the spread would be fantastic! Happy GreensLove! Hugs, Terra

    • Jackie @ Vegan Yack Attack!

      Thanks for stopping by, Terra! Your positive comments never get old, thank you so much for the kind words. :D Sending #greenslove your way as well!

  6. seriously jackie, i am drooling!!! this is such a fabulous bread! i love the cashew spread :).

  7. I love the shot of you kneading the dough.

  8. Holey moley that looks good! what a fantastic #greenslove creation … I am wishing I hadn’t used up all my arugula!

    • Jackie @ Vegan Yack Attack!

      Thank you for sharing it, Ann! Arugula is terrific for this, but if you have spinach or chard on hand you could try it with that. Thanks for the #greenslove!

  9. This is absolutely a fabulous tart!! All the ingredients I love! I could serve this an an appetizer and just enjoy this for my lunch or dinner! I really do plan on making this very soon!

  10. Jackie, it looks really appetizing! such a wonderful combination of colours! That cashew mixture is fantastic . I love everything you’ve put on it ;-)

    See you on #berrylove

  11. Pingback: Vegan pizza, vegetarian pizza .cashew spread, — eecoStyle

  12. Kelci

    Oh my goodness this is the best pizza ever! Made it for my husband and I and he loved it!

  13. Wendy

    Hi!

    Thanks so much for this recipe–I made it tonight and my husband and I LOVED it! It was quite likely the nest pizza I’ve had. And it’s vegan–amazing! Seriously–if you’re thinking you need a new recipe in your repertoire, give this one a go. Just great.

    To make things a little simpler if I’m running short on time I might try using hummus as the ‘sauce’. Although the cashew cream was so perfect…

    Thanks again!

    Wendy

  14. Pingback: Monday Munchies: Rustic Arugula Flatbread - The Vegan Lifestyle Guide » The Vegan Lifestyle Guide

Got something to say? Leave it here!