Red Pepper Squash Flatbreads
Prep time: 30 min.
Yield: 2 flatbreads
Ingredients:
2 multigrain flatbreads
1 ear of fresh corn
1 tablespoon fresh parsley
4 oz. roasted red peppers
1 shallot
2 garlic cloves
1 large yellow squash or 2 small ones (or any squash you like)
2 tablespoons cashew cream or vegan sour cream (store bought)
3 tablespoons nut parmesan or vegan parmesan cheese (store bought)
2 tablespoons balsamic glaze
Instructions:
Peel and slices the garlic and shallot.
Peel the squash with a peeler into ribbons.
Cut corn kernels off the cob.
Chop parsley leaves and drain can of roasted red peppers (or roast fresh ones if you like!) and combine parsley and peppers in a small bowl.
5. Heat a small pan over medium high heat. Sauté the garlic, shallots and corn with a splash of water and pinch of salt/pepper until it becomes charred in places (5 min).
6. Add charred corn mixture and cashew cream (soaked cashews blended with water, salt, and lemon) or vegan sour cream to a food processor. Add small amounts of water at a time and process until you reach the consistency you like. It can be smooth or left with some texture to it.
7. Set the oven to broil on low. Place the flatbreads on oven rack and toast for 3-5 min. until they are slightly crisp.
8. Divide the charred corn puree between both flatbreads. Spread the squash between the two flatbreads and sprinkle with nut parmesan or vegan parmesan cheese.
9. Bake flatbreads on baking sheet for 5 minutes.
10. Add the finishing touches to the flatbreads-divide the pepper and parsley mixture between both and drizzle with balsamic glaze.
11. Cut flatbreads into quarters and serve immediately.