Easy Peasy.
Yep – that’s how I like it – as long as there is LOTS of flavor and lots of creativity.
With fresh corn on the cob just ending the season, I decided to roast that with fresh tomatoes and a bit of garlic, along with lime and olive oil.
This dressed a multigrain flatbread (pizza) with globs of vegan sour cream (coconut based, of course) and a touch of balsamic glaze. This is a vegan lover’s heaven. Healthy, clean, and oh, SO delicious!
Vegan Roasted Corn & Tomato Flatbread
Vegan Roasted Corn & Tomato Flatbread Pizza
Multigrain Flatbread:
1 cup sprouted wheat flour
1/4 tsp. sea salt
1 Tbs. olive oil
6 Tbs. hot water
In a medium bowl, combine the flour and salt.
Stir in the oil and hot water – so that the dough is soft and slightly sticky.
Knead the dough on a floured surface until smooth, about 1 minute.
Divide the dough into 3 pieces and shape each into a ball.
Let the dough balls rest for about 15 minutes, covering with a towel.
Preheat the oven to 375 degrees.
Using parchment paper, roll each dough ball into a thick 6-7″ round disk.
Bake on the parchment paper for 10 minutes, until golden brown. Flip and repeat the baking.
Set aside to cool for a few minutes.
Roasted Corn & Tomato Topping:
1-2 ears fresh corn on the cob
1 cup cherry tomatoes
3 cloves garlic, smashed
1 Tbs. olive oil
juice of 1 fresh lime
sea salt and pepper
Keep the oven at 375 degrees.
Toss together the topping ingredients and roasted for about 30 minutes, until blistered.
Remove from the oven.
Vegan Sour Cream & Balsamic Glaze:
1/2 cup coconut cream (place full fat canned coconut milk into the fridge for 6 hours to overnight and scoop out the coagulated cream, reserving the water for a delicious coconut water cocktail!)
juice of 1 fresh lemon
pinch of sea salt
water
2 Tbs. balsamic vinegar reduction glaze (or reduce your own 1/2 cup balsamic, simmering over low heat for 45 minutes until thick).
Gently combine the coconut cream and lemon juice. If the cream is too hard to combine, place in a microwaveable-safe bowl and heat a few seconds, just until softened, NOT melted! Taste and add more lemon juice, if needed, or a drop or two of water. Stir in the pinch of salt. Cover and refrigerate at least 30 minutes.
Assembly:
Top the flatbread(s) with the roasted corn and tomato mixtures.
Dollop with Vegan Coconut Sour Cream. Then, drizzle and dollop with balsamic glaze.
Place under the broiler for an additional 1 minutes, just to warm and blister a tad more.
