08 October 2010

Chinese Broccoli Pizza




Chinese Broccoli Pizza

I love Chinese broccoli (gai lan) - maybe as much as I love broccoli rabe. And neither can be found anyway around where I live. If I drive 90 minutes, I can get gai lan on Thursdays, but that's about it. So, I grew my own.

My first exposure to Chinese broccoli was when I lived in Melbourne. Although I lived in the 'Italian section' of Carlton, my local greengrocer was loaded with Asian vegetables as well. Since I recognized none of them and had no idea what to do with them, I asked the owner and he would recommend things from time to time. Instead of recommending them by flavor, he would recommend them by the health benefit they were meant to provide - low blood pressure, joints, heart health, etc. It was many years ago, but I think Chinese broccoli was meant to thin the blood.

In any event, I was smitten and I'm still smitten with it. I've never seen another Chinese broccoli pizza, but if you try this, I'm confident you'll add it to your repertoire. It is easy to make, and low in added fats and calories compared to most pizzas. I used naan for the base since I have 20 of them in the freezer... A whole naan has about 300 calories and each one will feed 2 people. 

Chinese Broccoli Pizza
2 servings

1 naan
4 stalks or so of Chinese broccoli, rinsed
1 portabella mushroom cap, chopped
1/3 c corn kernels, fresh or frozen
1/8 tsp fresh thyme leaves (leaves from one or two branches only)
1 tsp black bean and garlic
sauce
1 tsp sambal oulek (optional)
1/2 tsp salt (optional)
1 Tbs olive oil
2 Tbs Vegan garlic & herb cream cheese
1 oz Cheezly Garlic Herb flavored vegan cheese, grated

Preheat oven to 400F.
Start a pot of water for your steamer basket.
Preheat a medium sized skillet on low.

Add the olive oil to your skillet and turn the heat to medium-low
Add the mushrooms to the skillet with optional salt
After 2 minutes, add the corn.
Saute the mushrooms until cooked and lightly browned, 3-4 minutes.
Add the thyme leaves to the mushroom- corn mixture and set aside.

Steam Chinese broccoli 8-10 minutes.
Cool broccoli and chop into 2cm pieces

Toss together in a bowl: broccoli, mushrooms, black bean sauce, sambal oulek
For each naan:
Spread the garlic and herb cream cheese lightly over the naan.
Add the Chinese broccoli mixture
Top with grated cheese

Bake for 10-15 minutes depending on your oven. Check after 10 minutes.

Slice into 4 pieces, garnish each with a dollop of vegan sour cream, if desired.








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