home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec565.zip
/
REC643
< prev
next >
Wrap
Text File
|
1993-01-13
|
1KB
|
43 lines
Digest: #106
Date: Sun, 24 Mar 1991 13:52:54 -0500
From: David Dmytryshyn <djd%scgrp@uunet.UU.NET>
Subject: LACTO: Garbanzo Pizza
Here's another recipe I tried yesterday, a slight modification of
something I saw done by the Frugal Gourmet, Jeff Smith, on PBS. It
again follows my no amounts given approach to cooking.
Garbanzo Pizza (sounds better than chick-pea pizza)
Ingredients:
Garbanzo beans
Oregano
Basil
Rosemary
Mozzerella cheese
Tomatoes (or tomato sauce)
Bring the garbanzo beans to the point of readiness for putting in the
food-processor. (i.e. open the can, or soak overnight and cook) Puree
the beans, adding water to make them smooth and spreadable.
Grease enough pan space to accommodate however much garbanzo beans
you've pureed. Spread out the pureed beans on the pan(s) about pizza
thickness and cover liberally with a GOOD olive oil. Now cover with
with the remaining ingredients, or with whatever else is in the fridge
and might go well with it.
Bake at about 375 for a half hour or until just prior to burning
commences. You should be able to cut pieces. If it's still rather
mushy, put it in a bit longer.
This might work with a combination of tofu and garbanzo beans as well.
I discovered that the tofu/garbanzo mixture worked nicely in
the tolafel recipe I submitted earlier. (roughly equal proportions)
David Dmytryshyn EMAIL: djd@scgrp.UUCP