Enough is Enough. I had to go to the doctor and get my ears checked, bad cold. Lots of fluids, rest and some good soup and I will be back on the mend. I love my Emory doctors. They believe in helping me heal naturally. Well as I was driving through my neighborhood, I got to see all the winter wonder everyone has been talking about. The trees in our neighborhood is covered in ice. I feel like I am in the beginning of a Frozen movie. LOL. My granddaughter would appreciate that reference.  Here is a few pictures I took today in my neighborhood.

It is still chilly and windy outside, so after my doctor’s appointment, I was very hungry and needed something warm and comforting. I wanted something that said wintery forest, like my neighborhood. So, I came up with this little gluten free and vegan pizza. It is so delicious. You will never miss the cheese or meat.  The Spicy White Bean spread is smooth, spicy and full of flavor. It pairs well on the earthiness from the mushrooms, fennel, sage and garlic. Please save some the bean spread and use it as a dip later with cut pepper, carrots and celery.  The mushrooms I used today were, baby bellas and porcinis. I love porcini mushrooms, they taste and smell like the woods to me.

Well here is the recipe. Enjoy! Oh yes, Please remember to Set the Table with Love.

Mushroom and Sage Vegan Gluten Free pizza

1 gluten free small pizza crust

1 can organic white beans

1 cup mushrooms. I used a mixture of baby bellas and porcini mushrooms

7 sage leaves, one to chop and add into bean spread. The rest for garnish.

1/4 cup red bell peppers, chopped for garnish

1 1/2 tablespoon olive oil

1 garlic clove, chopped

1 tsp dried fennel

1 tsp Montreal spicy steak seasoning, or cracked black pepper, garlic flakes, cayenne pepper

1 1/2 tsp salt for bean spread and season mushrooms and garlic sauté

1 tsp garlic powder

Directions:

Preheat oven to 425.

Drizzle 1/2 tbsp olive oil over pizza crust and spread out to cover the crust.  Add the remaining olive oil in a sauté pan and add mushrooms and garlic cloves. Sauté on medium heat until slightly tender. Drain beans and rinse. Add the beans to a pot on medium heat. Add Montreal spicy steak seasoning, salt, garlic and one chopped sage leaf. Stir and Cook for 10 minutes. Add beans to a food processor and blend until smooth. Allow the bean spread to cool then add bean spread onto pizza crust and spread out evenly. Add sautéed mushrooms and garlic. Garnished with sage and peppers. Pop in the oven on a cookie sheet and bake for 10-12 minutes until the crust is golden brown. Remove from oven. Cut into slices and Enjoy.