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1
Orange Puree.
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In medium pot, cover carrots and potatoes with cold water.
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Boil 20 minutes until tender.
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(Thoroughly cook carrots or theyll leave telltale nuggets -- a gigantic no-no for the Sneaky Chef).
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Drain vegetables.
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Puree on high in food processor with two tablespoons water, until completely smooth.
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Use rest of water to make a smooth puree.
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Store in refrigerator up to 3 days, or freeze 1/4 cup portions in plastic containers.
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9
White Bean Puree.
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Rinse and drain the beans and put in the bowl of your food processor.
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Pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl.
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The goal is a smooth, but not wet, puree.
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(You are aiming for the consistency of peanut butter.)
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If necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
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Store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
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16
Double this recipe if you want to store another cup of puree.
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17
Steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender.
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Alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
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While waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point).
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Drain the cooked cauliflower.
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Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water.
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Puree on high until smooth.
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Stop occasionally and push contents from the top to the bottom.
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If necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
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Double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.
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26
Preheat oven to 400 degrees and preheat a pizza stone or spray a baking sheet with oil.
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Stretch pizza dough, or roll out with floured rolling pin on floured surface, to form a pie.
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Transfer to stone or baking sheet.
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If using pocketless pitas, place them on the prepared baking sheet.
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Combine tomato sauce with Orange Puree.
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Mix well.
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Spread 1/2 to 1 cup of the sauce mixture across the large pizza dough (1/4 cup for each pita), then top with 1 cup of mozzarella (1/2 cup per pita).
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Cover and refrigerate at this point, or bake for 15 to 20 minutes until bubbly and lightly browned.
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Allow to cool a few minutes, then cut into triangles and serve.
