I picked up a bag of Italian orecchiette last week at Barbur World Foods as part of my dramatic & ongoing hidden gem investigation with one intention – making this traditional recipe once again from The Urban Vegan. It’s a classy weeknight meal with plenty of thinly sliced garlic sauteed in olive oil (you better … Continue reading »
In preparation for Vegan Pizza Day on Saturday (fellow vegans, I behoove you – can we please declare a vegan danish say next?), I found myself once again contemplating the cute Pizza Cups from Slice and channeling my inner little old Italian lady relatives. Somehow, this led to the veganization of Portobello Mushroom Crust Pizzas from the same … Continue reading »
Happy last day of MoFo! I haven’t quite been keeping to my proposed theme and daily posting as much as I intended, but I like to think that posting elsewhere (and co- planning a vegan bloggers conference, zomg!!!) has helped make up for it a tiny bit. That, and getting wrapped up on the MoFo … Continue reading »
I was recently afflicted with the pizza bug. It’s been the coldest and driest November I’ve ever witnessed in Portland, and it usually seems much more rational to use the oven over the heater. You get a warm dinner and a warmer abode. Win Win. Whole wheat crust (Trader Joe’s), homemade marinara, mozzarella teese, sun-dried tomatoes, cremini mushrooms, jalapeño peppers. I’m … Continue reading »
The Story: Stuffed mushrooms were one of the first dishes I learned to pull off and share with guests as a vegan. Italian background, Italian food, check. I can still remember my mom pulverizering the filling in the food processor, and that flavor, which was nothing like the other foods I ate (admittedly, it was full of … Continue reading »
Cauliflower Basil Ricotta. Basically, I substituted semi-boiled cauliflower and a small handful of cashews for the primary component of the tofu ricotta recipe in Veganomicon. I added more basil, nutritional yeast and a bit of miso to overpower the ‘flower. The pizza had both creative toppings and very particular slicing. The dough was spread with … Continue reading »
