Roasted Purple potatoes on top of lemons with thyme and mediterranean sea salt

Who says that vegan food cannot be beautiful and elegant? Well you haven’t tried my roasted purple potatoes with lemon and thyme. This makes an excellent side dish or main course with a side salad. The recipe is super easy.

Roasted Purple potatoes with lemon and thyme
Roasted Purple potatoes with lemon and thyme

All you would need to do is preheat your oven at 35o. Roasting time 1 hour or until potatoes are tender.  
You will need:

4 petite purple potatoes, sliced, read below how to slice the potatoes or you can skip this step.

1 medium lemon, sliced into circles about 1/2 inch thick

2 sprigs thyme 

olive oil

Mediterranean course sea salt

DIRECTIONS:

Using a sharp kitchen knife, carefully start making a series of vertical cuts width-wise through the potato, making sure not to cut all the way through – cuts should only be 3/4 of the way through the potato. 

Next, slice lemons into circles about a half inch thick. Place the lemons on parchment paper on a cookie sheet  and add the potatoes on top of the lemons, drizzle the lemons and the potatoes with olive oil generously, season with the Mediterranean Sea salt and top with thyme sprigs. 

Roast for 1 hour or until potatoes are tender. Once cooked, remove from oven. Set aside to cool a bit.  Transfer everything onto a plate and drizzle with olive oil and a little lemon juice.

Roasted Purple potatoes with lemon and thyme
  

Gluten Free Chickpea Mediterranean Pizza with Grated Vegan Cheese

I had some leftover chickpeas from my lunch yesterday. So,  I decided to make a pizza with the rest of the chick peas.

I have made this pizza many times, but the difference is the Grated Vegan Cheese I topped it with. I used one of my favorite vegan and raw brands to make the cheese, Go Raw Foods Sprouted Watermelons seeds, the seeds give them that nutty, buttery taste you find in parmesan cheese. This cheese provides you with 11 grams of protein per 2 tbsp.

The vegan cheese can be used over pizza, salad and soups. You can add crushed red peppers to make it spicy.

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Gluten Free Chickpea Mediterranean Pizza with Grated Vegan Cheese

The Spread

1/2 chickpeas, drained and rinsed

1/2 cups, plus 1 tbsp olive oil, for sauté the chickpeas,

1/2 tsp No Salt McCormick Garlic herb seasoning

1 tsp cayenne pepper

Directions: Add the chickpeas, in a sauté pan with enough olive oil to cover the pan, on medium heat. Stir the chickpeas and add the seasonings. Allow them to cook for 3-4 minutes. Remove from heat and add to the food processors the remaining  olive oil and process and until you get a nice smooth spread.

Grated Vegan Cheese

VEGAN CHEESE:

2 tbsp Go Raw watermelon seeds

1 tbsp McCormick No Salt Garlic Herb Seasoning

1 tsp cayenne pepper

pinch of sea salt

TIP: I added a few of my sautéed chick peas to the food processor to give it more flavor and depth. That will also increase the protein factor.

Add the watermelon seeds into a food processor. Process, until you get a small, fine crumbles. Add in the seasons, and gently pulse again, until the seasonings are incorporate into the seeds, you have texture like fine grated parmesan cheese.

The topping 

1/4 cup red bell peppers, diced

4 marinated artichoke hearts

1 tbsp capers

fresh basil, as garnish

Assembly:

Bake your gluten free pizza crust in the oven, according to the instructions. Once bake , remove with oven mittens and place on a plate. Add a drizzle of olive oil, the chickpea spread, artichoke hearts, chopped red bell peppers, capers, kalamata olives and garnish with basil, top with the grated vegan cheese and Enjoy!!