Pizza, Pizza!

In addition to making sushi, I wanted to use my time off to make homemade pizza dough. And like the sushi, it was a lot easier than I thought. For the pizza dough recipe, I looked to “Vegan with a Vengeance” from Isa Chandra Moskowitz, so I won’t post it on here. The dough is super-easy to make and freezes easily. The only thing it requires is time because, like anything dealing with yeast, you have to let it sit in order to rise.

For the pizza you see above, I made a simple sauce using a can of diced tomatoes (I was out of crushed tomatoes), olive oil, garlic, oregano, thyme, salt and pepper. For the toppings, I used cremini mushrooms, green pepper and onion. I topped it with Daiya Mozzarella-style Shreds, and a little dried basil. I then brushed the edges with a little olive oil.

The final result tasted way better than the takeout pizza we’re used to and was way cheaper. I was able to get two large pizzas out of the pizza dough recipe. Because I had most of the dough ingredients in my pantry, I’d say both pizzas cost less than $10 to make.

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Tempeh, Spinach, Tomato, and Avocado Sandwich

This sandwich is my vegan take on a classic BLT sandwich. It’s super-easy to throw together, and is much healthier and tastier than the original, if you ask me.

For the “bacon,” I use Light Life Organic Smoky Tempeh Strips:

Tempeh, Spinach, Tomato, and Avocado Sandwich

Serves 2 + leftovers

Ingredients:

1 package Light Life Organic Smoky Tempeh Strips
1 ripe avocado
1 tomato
baby spinach
Vegenaise
4 slices of whole wheat bread

Directions:

Using a non-stick griddle pan or skillet, cook the tempeh strips over medium-high heat until they brown or have grill marks. Lightly toast the bread and spread both sides with the Vegenaise. Layer the avocado, tomato, baby spinach, and tempeh on the bread and slice diagonally.

Enjoy!