veggie tahini pizza

I used some tahini in a recipe earlier in the week and wanted to use up the container, so found this unique recipe and modified it. I had some made up pizza dough rolled out. First I made a pesto for it: I combined 1 package spinach with 1/4 cup olive oil, 1 TBsp lemon juice, 2 TBsp water, 2 TBsp garlic, and 1/3 cup almonds in a food processor, making the pesto base. This was smeared over the top of the pizza. Then I sprinkled black olives, sliced green tomatoes, and left over spinach over the top of the pizza. Lastly I mixed up 4 TBsp tahini, 1/3 cup water, and 3 TBsp yeast for the cheesy sauce. This was poured over the top and the whole thing was baked at 425 for 15 minutes. super healthy and flavorful pizza!

butternut squash pizza

This was a great fall recipe. First I had Mark finish roasting the squash while I was at work. He cut up one butternut squash and 1 red onion in to 1 inch chunks, and placed on a baking sheet, sprinkled with oil, then some salt and pepper, and lastly roasted at 400 for 20 minutes. This was done by the time I got home, so I finished it up by taking out some pizza dough, sprinkling the squash and onions over it and then dolloping a lot of ricotta (vegan) over the pizza. This was baked at 450 for 25 minutes. Super sweet and tasty!

Fake Chicken Pesto Lasagna

More lasagna, loving the tofutti ricotta I have been cooking with! For this recipe I did a couple things for the ingredients. While a box of lasagna noodles was cooking, I fried up some TJs vegan chicken strips in a little oil. I also wilted one bag of spinach and arugala in a small amt olive oil with 1 tbsp oregano and 1 tbsp crushed red pepper flakes. And for the pesto I used a food processor and combined 2 cup fresh basil, 3 cups spinach, 2 TBsp garlic, 1 cup toasted pine nuts, 1 TBsp lemon juice, and 1/2 cup olive oil. Once all these components were done I assembled the lasagna: First a layer of pesto, then noodles. On top of the noodles went another layer of ricotta, then fake chicken, then spinach, then daiya mozzarella cheese. Then another layer of noodles, a layer of pesto, some fake chicken, the spinach, topped this time with a layer of daiya mozzarella. Finally one more layer of noodles, then pesto, then ricotta again. Once done assembling it was baked at 350 for 45 minutes. The spinach with red pepper flakes added a little kick to it!