When the Moon Hits Your Eye, Like a Big Pizza Pie!

Have to update with this yummy, thrown together at the last minute deliciousness. XD

I grew up in Brooklyn, and pizza was always a big deal to me. The crispy bottom and puffy edges of crust, with the gooey cheese melted so geneoursly on top of a sweet tomato sauce. I remember when I was new to veganism and how I was devastated that first night my family bought pizza, and I could participate with them. This went on a few times after, but I managed to find a way to adapt to this. I started just eating pizza without the cheese, but loaded with veggies. It made it bareable, and later I just loved the taste on it's own. Sometimes I think about the cheese...and as much as I want to test out some vegan cheeses, the cost and reviews of some haven't made me confident in using them just yet.

I think this alternative worked out very nice though! A mock pizza that pulls on the flavors I missed so much.

Mushroom Personal Pizza

Very simple to put together. Used some shiitake mushrooms I had in the fridge, sauteed with olive oil and a bit of salt to sweat them out. Set that aside, and made a quick pizza sauce that had a bit of tomato paste, canned tomatoes, black beans, pinch of dried basil, little olive oil, and salt.

I bought some mini wraps at my local health food store for $0.99! Took one, sprayed a bit of olive oil on top. Spread the sauce on top, then spread the mushrooms on top. Then to bring all the flavors together, I topped it with the fabulous crumbly tofu "cheese" recipe taken from the ppk. It doesn't melt, but the flavor is there, and it's good enough for me. Carefully placed this bad boy in my toaster oven, and cooked it until the edges got a bit crisp. Ate it with a nice cup of warm tea. Definitely made my afternoon. If anyone tries this, feel free to throw anything you want on this thing. I'm sure a lot of things could work on this. All I would advice is cooking any veggies you throw on top. It prevents the crust from getting all soggy.

Cravings

My local health store inspired me to make something yummy tonight. And instead of going all the way down there to get the desired item (ravioli stuffed with squash....yummmm), I decided to make it from scratch and improvise slightly. I mean, why not? I had frozen winter squash in my freezer (which I had no idea what to do with), some left over frozen spinach, freshly made tofu ricotta (courtesy of the ppk) and lasagna noodles. It turned out pretty good, surprisingly! Very easy, and cheap. Took me about 15 minutes to whip up, and the most tedious part was trying to unfreeze the frozen squash.


Almost Ravioli (makes 10 large ravioli)

4 lasagna noodles (I used 100% whole wheat version)
1 package of frozen winter squash (I'm sure fresh squash is better)
1/4 cup frozen spinach
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1 tsp EVOO
tofu ricotta (optional...but sooooo tasty)

Cook lasagna noodles according to the directions on the package. While noodles are cooking, place frozen winter squash in a small pan with EVOO over medium heat. Once completely thaw, add spinach, garlic powder, onion powder, and salt. Stir continuously until flavors blend. The squash shouldn't be soupy at this point. Turn heat off, and set aside.

Carefully remove noodles from water and place on flat surface. Cut each noodle into equal parts. I got about 5 pieces around the same size for each noodle. Take one piece of the cut noodle on a plate, scoop the squash mixture onto the noodle slice, sprinkle tofu ricotta ontop of the mixture, and then cover the filling with another noodle slice. Continue this process until you have 10 ravioli. I sprinkled some excess tofu ricotta on top....just because....*drool*...and if you have a suace or what not you want to use...go for it! I didn't because I ran out. Ooooppppssss!

Will be reheating some for tomorrow at work. Can't wait.