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’ve actually started shredding it right after purchasing it and keeping it in my fridge ready to go. I was suprised at how much of a difference in taste it produces.

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.

It wasn’t very good. It tasted way too bland, and didn’t even taste all that much like hummus. I’d rather just make hummus myself.

Curried Sausage
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.

Hope everyone’s having a great week 🙂