Emily’s Portabella Flatbread with Walnut “Cheese”

One of my favorite dairy-free recipes… are you ready?

Yesterday turned out to be such an awesome day. I got everything done on my to do list + loads more!

I wasn’t racing anywhere, I wasn’t panicking, and I even got to have a nap in my car in between appointments [if you know me, you know I love napping in my car].

I found a bunch of awesome items at Costco for under $100, went to Crate & Barrel for the first time, and bought a cookbook from one of my favorite restaurants!

Crate & Barrel has some really neat stuff. I could have spent hours walking in and out of the displays.

I got bowls, napkins, more bowls, cups and cutlery. I can’t wait to display my new things in upcoming posts.

Vegetarian cookbooks are my favorite. They’re so creative and inspiring. I spent an hour before bed reading through the entire thing.

My favorite part of the whole day though, was meeting my best bud, Emily for some awesome vegetarian eats.

Emily ordered a portabella flatbread and I ordered a seeded yam burger.

Mine was good, but hers, hers smelled fabulous! It had truffle oil, goat cheese, and oh so many sweet caramelized onions.

I had to recreate it, I just had to.

And sure enough, it was one of the first things I did today.

Emily’s Portabella Flatbread with Walnut “Cheese” for One

Vegan, Gluten free, Dairy free, Sugar free, Corn free

Fresh organic portabella, caramelized onion, greens, sundried tomatoes, walnut “cheese”, drizzled with olive oil & topped with fresh basil, on a brown rice tortilla.

Inspired by: the Coup

Ingredients

Walnut “cheese”

  • 1/2 cup walnuts, chopped fine
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon water
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon herbamare

Toppings

  • 2 yellow onions, sliced and caramelized
  • 1 tablespoon olive oil
  • 1 tablespoon extra virgin coconut oil
  • 2 teaspoon coconut/coconut sugar
  • 1/4 teaspoon Himalayan rock salt
  • 1 portabella mushroom, sliced
  • 1 leaf kale, diced fine
  • 2 tablespoon roasted red peppers
  • 2 tablespoon sun dried tomatoes
  • 2 fresh basil leaves, diced

Extras

  • 1 brown rice tortilla
  • olive oil for drizzling
  • salt + pepper, to taste

Directions

To make the walnut “cheese”: combine all ingredients in a small bowl and set aside.

To caramelize the onions: heat olive and coconut oils in a large frying pan on medium heat. Add sliced onions and lay flat along the pan. Allow to cook for 10 minutes. Sprinkle with Himalayan salt and coconut sugar, stir to combine and lay flat again. The less often you stir, the better. Reduce heat to medium low and cook for 20 minutes. Once complete, remove onions from pan and leave remaining oil.

Preheat oven to 350F and drizzle olive oil on a cookie sheet or pizza pan.

To prepare the rest of the toppings: place sliced portabella in the onion frying pan and cook on medium heat for 5 minutes. Top tortilla with prepared mushrooms, kale, red pepper, sun dried tomatoes and basil leaves [in that order]. Top with walnut “cheese”, extra olive oil and salt n’ pepper!

Bake for 10-12 minutes, before tortilla is browned.

Remove from the oven and serve!

Makes 1 flatbread.

My goodness this was tasty.

I have a bunch of leftover walnut “cheese”, what should I do with it?

Have you been out to dinner lately? Did someone at your table have something outrageously delicious?

Do you like having naps in your car?

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