Do you like mushrooms? Sometimes I make a "brown sauce" using mushrooms. A lot of vegan pate recipes are 'shroom based. I just play with the ingredients I don't want, i.e. eliminate the nuts/seeds, or substitute sprouted sunflower seeds or other legumes occaisonally in place of any soy products. Just cook the mushrooms--roasting brings out the flavour, if you have time--and puree with any other ingredients you care to add. Different mushrooms and mixing mushrooms adds depth and dimension. Occaisionally, I'll add a little gf bread crumbs. Adding spinach, or for a little pepper bite, arugula gives it panache, if you can tolerate such things...and herbs of cource. You're so creative, Retrograde, and you seem to know your nutritional needs so well that I'm just giving you some basic ideas. I'm one of those inspirational, hope it doesn't kill me or anyone else cooks. When I do add a little bean for body, I stick to 1/4 cup servings, max. However, I eat mega times daily.
Another thought for a sauce base/pizza spread...a variation of baba ganush. This is really especially good with japanese eggplants versus the traditional kind. I omit the tahina--personal trigger and maybe add a little broth and mega herbs, lemon, etc. Sometimes some cooked greens. I find arugua works better with the eggplant.
There are infinite hummus variations. I've even substituted a little cauliflower, to make it less "beany" and omitted the tahina altogether. Roasted and peeled peppers really spunk this up. White beans mix well with arugula incidentally, and peas to. It's great if you have a fennel bulb in the fridge to work with. Ode to my food processor.
I bet adding hemp protein powder (plain) would give things a real kick. Lately, I've been adding spirulina, though--for a little protein and b12. Me and my chollera kick!!!
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Re: Tomato-free chili or pizza?
