Make 1 quantity of Mexican Bean Pizza topping
Steam 3 cups of diced mixed vegetables (carrots, celery, broccoli, cauliflower, peas, corn etc.)
1 packet of Mountain bread
1 cup of no added salt diced tomatoes (pureed) or salt reduced tomato salsa
1/2 grated cheese (fat reduced)
Add steamed vegetables to the Mexican Pizza topping and mix through. Arrange mountain bread in a baking dish (place the middle of the mountain bread on the baking dish so as it forms a U shape), fill each bread with a portion of the bean mix and wrap the bread ends over. Repeat until all breads are filled. Spread pureed tomatoes or salsa over the top and sprinkle with cheese. Place in an oven at 180 degrees for 15 mins or until cheese begins to brown.
In a large, over a medium heat, add stock and water and allow to simmer. Add garlic, onion, chicken and celery. Continue to cook over medium heat until chicken is completely cooked. Reduce the heat and add cabbage. In a small bowl or cup whisk together flour and almond milk until well combined and no lumps. Over a low heat slowly poor in almond milk mixture and gently stir through. Continue to stir gently until the sauce has thickened. Serve with rice or quinoa (or a mix or the 2) and steamed vegetables.