I’ve been a little lax with posting this week. So here’s a little about what I’ve at this week.
Pizza and Onion Dip
When my friend Ashley came over I told her I’d make some pizza. I was actually planning to make two, because I love cold pizza for breakfast (is that weird?), but after some wine and beer just ended up freezing the dough. For the pizza I did make, however, I used the Yeast-Free Pizza Crust from Sarah Kramer’s La Dolce Vegan. It was fast, and although I still prefer the taste of a yeasty-pizza crust, this is great if you want something quick. I specifically enjoyed the dried basil and oregano worked into the dough, and will probably start incorporating dried herbs into my other crusts.
I topped the crust with fresh cluster tomatoes, spinach, organic pizza sauce, and Follow Your Heart mozzarella cheese. My boyfriend and I recently discovered that the trick to getting vegan cheese to melt is to shred it.
I also made one of my favorite unhealthy snacks. And when I say unhealthy, I mean it can probably add a few pounds to you if you eat it all at one time like I sometimes do. Needless to say, I eat this onion dip very rarely. All it takes is a tub of Tofutti sour cream and a package of french onion soup mix. Just fold the soup mix into the sour cream and it’s ready to go. My non-vegan friend loved it, especially with the jalapeño chips I served it with.
I promise I spelled that right. The last time I was at Ingles I decided to try a new kind of hummus, made with steamed chickpeas. It was flavored with artichokes and spinach, which I absolutely love, so I figured I would enjoy it. Plus it was pretty cheap and you got a lot for your money.
I think I’ve written before about how much I love Gimme Lean vegan sausage, but I’m going to tell you again anyway… It’s good. A couple of months ago I made a tofu scramble with this sausage and a bunch of curry powder and discovered the two flavors go nicely together. So now whenever I fry up some sausage patties I always incorporate a couple teaspoons of high-quality curry powder into them first. Try it.
Miso Soup and Cornbread
Yeah, I know those two flavors don’t go together. Oh well. I used the cornbread recipe from Veganomicon, and the Miso soup with soba noodles from La Dolce Vegan. Both turned out great, and my boyfriend gave me a thumbs-up. When I made the cornbread I made it with actually corn kernels in it, which gave it an extra niceness. It didn’t turn out anywhere near as pretty as the non-vegan cornbread my mother and grandmother make, but it did taste nearly as good.
Lastly, I’ve been eating a lot of edamame lately. I discovered it tastes great with a light sprinkle of sesame oil and some toasted sesame seeds. Yummy. 🙂
And to finish, here’s a picture of my boyfriend’s insanely huge jar of pickles.