Vegan Gluten Free Mushroom and Sage Pizza with a Spicy White Bean spread

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.

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Our Frozen in my neighborhood
My Frozen.
My Frozen.
My Frozen in my neighborhood
My Frozen 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.

IMG_6803
Mushroom and Sage Vegan Gluten Free Pizza
IMG_6812
Mushroom and Sage Gluten Free Pizza with a spicy white bean spread
Mushroom and Sage Vegan Gluten  Free Pizza
Mushroom and Sage Vegan Gluten Free Pizza

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.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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