OM Yoga UK – June 2017

om living

Serves 1–2 tortillas per person

Yields: 4 to 6 servings, Prep Time: 20 minutes, Cook Time: 1 hour

Ingredients

Ingredients

• 10” (or similar size) whole-grain tortilla shells of
  choice (see note)


• Hummus of choice (about 100g/1/3–1/2 cup per
  pizza shell)


• Toppings of choice (see suggestions below)


• Chopped fresh herbs, nutritional yeast, coarse salt,
  black pepper to taste (for serving)
  
  
  • 225g / 1 cup black rice
  
  
  • 470ml / 2 cups water
  
  
  • 3 tablespoons orange juice
  
  
  • 2 tablespoons Dijon mustard
  
  
  • 2 tablespoons rice vinegar
  
  
  • 1 tablespoon tahini
  
  
  • 1 tablespoon sriracha
  
  
  • 1 tablespoon low-sodium tamari
  
  
  • 1 teaspoon grated fresh ginger
  
  
  • 300g / 2 cups peas, fresh or
    frozen (thawed)
    
    
    • 100g / 1 cup thinly sliced purple
      cabbage
    
    
    • 3 carrots, peeled and shredded
    
    
    • 1 red bell pepper, seeded
      and diced
    
    
    • 3 green onions, sliced
    
    
    • 1 (425g/15-ounce) can chickpeas,
      rinsed and drained, or 1½ cups
      cooked chickpeas
    
    
    • 40g / 1/4 cup raw pistachios or
      pumpkin seeds, for garnish
    
    
    
    
  
  
  
  

Method

1. Preheat oven to 400°F and line a baking sheet with
   parchment paper. Place the whole-grain tortillas on
   the prepared baking sheet. Bake for 7–9 minutes, until
   just crispy and golden (watch, they can turn from
   golden to burned quickly). Remove and let cool on
   the baking sheet while preparing the hummus and
   toppings.


2. Spread a layer of hummus (fairly generous, and
   using more around the edges rather than in the
   center to prevent the pizza from getting soggy in the
   middle) over the tortilla and add your toppings. Bake
   immediately (don’t let it sit with the hummus on the
   tortilla for too long or the tortilla will become soggy)
   for 7–10 minutes (just to heat through the toppings).
   Remove from the oven and slice. Sprinkle portions
   with chopped fresh herbs, nutritional yeast, and/or a
   touch of coarse salt/black pepper. Serve!

TORTILLA NOTE: One tortilla pizza may be enough for
a child, adults may want two. Choose from whole wheat,
sprouted, or gluten-free tortillas.

TOPPINGS NOTE: Very moist vegetables will release
water when baking and can make your pizza soggy. So,
choose vegetables that don’t release too much juice, or
pre-roast them to reduce moisture. It’s fine to use some
wetter vegetables (ex: tomatoes, mushrooms), just don’t
overdo them, and combine with other toppings that are
drier (ex: sliced onions, chopped bell peppers, olives).
Some toppings are best added at serving, such as minced
fresh herbs and chopped or sliced avocado.

Method

1. Rinse the rice well and put it in a small saucepan. Add the water and bring to

a boil over medium-high heat. Reduce the heat to low, cover, and cook for

45 to 60 minutes, until the rice is tender and slightly chewy. Drain well and

let cool.

2. In a small bowl, whisk together the orange juice, Dijon mustard, rice vinegar,

tahini, sriracha, tamari, and ginger.

3. In a large bowl, combine the peas, cabbage, carrots, bell pepper, green

onions, and chickpeas. Coat with half of the dressing mixture and toss well.

4. Add the remaining dressing to the cooled rice and toss to coat. Combine

the rice with the vegetables and gently toss. Garnish with pistachios or

pumpkin seeds and serve.

Hummus

Tortilla Pizzas

Black Rice Salad With

Garden Vegetables

Transform a whole-grain tortilla into the perfect personal-
size pizza! Pair with your favorite hummus and toppings.

Black rice, also known as forbidden rice, is rich in nutrients and fibre. It has a mild

nutty flavor and turns a deep purple when cooked. You can certainly substitute

brown rice or a rice blend for the black rice, but I like the chewy texture that black

rice adds to a salad. The colorful vegetables combined with the deep purple rice

make this a beautiful salad!

Reprinted from Plant-Powered Families: Over 100
Kid-Tested, Whole-Foods Vegan Recipes by Dreena
Burton (BenBella Books, 2015)

Reprinted from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes

and Tips for a Plant-Based Life by Kim Campbell (BenBella Books, 2017)