Summer Sauce

All the summer vegetables and herbs that are in season rite now in Southern California inspire this “Sauce”.  The warmer weather has been leaving me cooking simple and light, but still filling to keep us satisfied with all the outdoors activities we have been doing.  Give this one a try.  The summer squash can be switched out for whatever you find at the market or local CSA.  Enjoy!

• 2 medium to large yellow squash or zucchini (get creative)

• ½ yellow onion

• ½ red onion

• 1 leek, white/yellow part only 

• 3-4 cloves garlic

• 1 pint of heirloom cherry tomatoes or 3-4 medium heirloom tomatoes

• 2 tbs Oregano

• 2 tbs parsley 

• Large handful of rough chopped Basil 

• Salt and Pepper to taste

Rough chop all the veggies to desired size.  Add 1-2 tablespoons EVOO to a large pot and turn heat to medium.  Start with onions, leeks, garlic salt and pepper in the pot. After a few minutes, slowly add the squash, tomatoes and herbs.  Add salt and pepper as you go.  Salt enhances flavor, don’t be afraid! Let pot simmer on low/medium heat for about 30-45 minutes.  Add this over any pasta you like and enjoy!  

**Doubling the batch makes prep-cooking simple and easy.  Stores in refrigerator up to 5 days or in freezer for 2 months.  

Dairy Free. Gluten Free. Vegan Pizza

This one is a favorite in the house.  There are a couple of steps for the crust, toppings, and sauce but totally worth it.  Having a Pizza Stone makes this crust super crispy, but you can also try a regular baking tray.  Give this one a try, even if your not vegan or dairy free!

For the Gluten Free Cassava Crust:

·      1 C Otto’s Cassava Flour

·      ½ C Tapioca Flour

·      2 tbs olive oil

·      1 tsp baking soda

·      ½ tsp salt

·      1 cup filtered water

Mix all ingredients in mixing stand and let form into a big dough ball.  Evenly spread dough into a round circle.  You want to spread this dough pretty thin.   I usually place the dough on parchment paper and then place another piece on top and roll the dough out.  Once the dough is evenly spread, lightly pour some olive oil on the dough and place in oven at 425 Degrees F for around 25 minutes.

For the Basil Spinach Pesto

·      1.5 cups packed Basil

·      1.5 cups packed Spinach

·      1 cup organic olive oil

·      ¼ cup walnuts

·      2 tbs pine nuts

·      2 cloves garlic

·      2 tsp lemon juice

·      1 tsp lemon zest

·      1 tsp salt

·      pinch of red pepper flakes

Place in a high speed blender or food processor.  Taste test and add salt, pepper or lemon to accommodate for taste. 

For the Cashew Cheese Sauce

·      1 C Raw Cashews soaked for at least 2 hours

·      ½ cup mixed Sunflower Seeds + Pumpkin Seeds

·      1 small jalapeno

·      ½ Lemon juice

·      1 garlic clove

·      ¾ cup warm water

·      2 tsp chipotle seasoning

·      Salt and Pepper to taste

Again, place all ingredients into a high-speed blender or food processor and mix it all up!  Taste test and add salt , pepper and chipotle seasoning as needed.  

Once the Pizza crust is done, take out of the oven and start adding your toppings.  I usually start with the pesto then add some sautéed veggies (pictured above are bell peppers, onions, tempeh, and asparagus) then load on the cashew cream.  Put back in the oven for about 10 minutes to heat up.  Slice after 10 minutes of cooling.  Enjoy!