Adzuki Bean Quinoa Sesame Pizza with Spicy Sun-Dried Tomato Marinara Sauce

April 19, 2012 By: Megabeth Category: Main Dishes

The name of this recipe is a mouthful. And, what a great mouthful it is. It comes from Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life by Brendan Brazier. The book warns, these are not your normal pizzeria pizzas. And, it’s not. This pizza is a fork and knife endeavor.

This recipe combines two separate recipes in the book. The sauce can be used for other things – either hot or cold. Brazier suggests that if you heat up the sauce then add a little nutritional yeast to thicken it up a bit.

I baked my pizzas a little longer than suggested to see if I could get it to harden up a little more. It did a little bit, but it’s not going to get to a state where you can pick up your slice by hand. The essence of this pizza is in the flavor experience. Your time eating this shouldn’t be spent wondering if it should be called a pizza or not in the first place. You should just enjoy the flavor experience and the fact that you are getting a nutrition-packed meal perfect for an athlete in training.

Adzuki Bean Quinoa Sesame Pizza with Spicy Sun-Dried Tomato Marinara Sauce

From: Brendan Brazier’s Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life


  • 1 cup cooked or sprouted adzuki beans
  • 1 cup cooked or sprouted quinoa
  • 1/2 cup ground sesame seeds
  • 1/4 cup coconut oil or hemp oil
  • 2 Tablespoons dulse flakes


  • 1 cucumber, sliced
  • 1/2 onion, diced
  • 4 strips dulse (about 1/2 cup tightly packed)
  • 1 cup bean sprouts
  • 1/2 cup fresh basil
  • 1/2 cup chopped green onions

Spicy Sun-Dried Tomato Marinara Sauce

  • 1 cup sun-dried tomatoes
  • 1 clove garlic
  • 1 cup chopped tomatoes
  • 1 cup water
  • 1/2 cup grated cucumber
  • 3 Tablespoons hemp oi
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1/4 teaspoon thyme
  • salt, to taste

For the sauce:

Soak the sun-dried tomatoes in the water for 20 minutes. Retain this water. In a food processor, process all ingredients, including sun-dried tomato water, until desired consistency is reached. (You can keep this refrigerated for up to one week.)

For pizza and crust:

Preheat oven to 300 degrees.

In a food processor, process all crust ingredients until mixture starts to ball up. Lightly oil the baking tray with coconut oil. Spread mixture on tray to about 1/4 inch thick (it can be thicker or thinner if you prefer).

Spread sauce on crust; add toppings.

Bake for 45 minutes. (This will vary slightly depending on the moisture content of the toppings and the desired crispness of the pizza.)

Basil Sun-dried Tomato Goat Cheese Spread

November 21, 2011 By: Megabeth Category: Snacks/Appetizers

Layers of goat cheese, sun-dried tomatoes and basil. Oh yeah, there’s nothing wrong with that – especially when you’ve got to feed a lot of people. Or, perhaps distract folks while you head back into the kitchen to work on the rest of the meal.

I embellished this recipe only a tiny bit by adding some red leaf basil along with the fresh oregano.  This went very over well at a company potluck with some folks remaining non-believers that I actually made it.

Oh, I also had to improvise a bit because I didn’t have a 8 x 4-inch loaf pan. Fortunately, I just happened to buy a package of flatbread crackers that came in a little plastic container that was perfect as a mold. You could probably also get a little more “Martha Stewart” on the presentation than I did but you get the idea.

Basil Sun-dried Tomato Goat Cheese Spread


  • 2 (8-ounce) packages cream cheese, softened
  • 8 ounces goat cheese
  • 2 garlic cloves, minced
  • 4 teaspoons chopped fresh or 1 1/4 teaspoons dried oregano
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup basil pesto
  • 1/2 cup dried tomatoes in oil, drained and chopped
  • Garnishes: dried tomato slivers, fresh oregano sprigs
  • French bread slices or crackers

Process first 5 ingredients in a food processor until smooth.

Spread one-third of cheese mixture in bottom of a plastic wrap-lined 8- x 4-inch loaf pan. Top with pesto; spread one-third cheese mixture over pesto.

Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours.

Invert spread onto a serving plate, discarding plastic wrap.

Garnish, if desired. Serve with French bread slices or crackers.

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