Corn, Basil, Tomato Salad with Smoked Tofu

We’re spoiled, so the corn and heirloom tomatoes are from our CSA.

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Gluten-free shells with “creamy” pesto, mushrooms, onions, and broccoli

For the pesto: drain and rinse 1 can of white beans, blend together with 1 cup fresh basil, 1/3 cup nutritional yeast, 1 tsp garlic powder, 2 TBL lemon juice.

Cook your pasta and saute your veggies. Mix it all together in a big, delicious bowl.

Vegan whole wheat crust pizzas

It’s Sunday, which means lots of cooking around here. This week has so many tasty meals that I’m really excited about. Tonight we made pizzas using half whole wheat flour in a our favorite recipe.  We make a double batch of dough, divide each batch into 4 instead of 2 pizzas for 8 total, and bake the pizzas in lightly oiled cake pans. Then we freeze the leftover dough in individual portions. Easy!

Pizza 1 has sundried tomatoes, Daiya vegan cheese, olives, and fresh basil. This is the best thing I’ve eaten in awhile.

Pizza 2 has asparagus, mushrooms, and Daiya. This was excellent, too, but it could have used some garlic or shallots. Next time!

Super salad meal

Like most other people who write or don’t write food blogs, we’re ready to eat lighter again. This spring salad is a complete meal for nights when you don’t have time to prepare, but you want something filling and easy.

Super salad meal

2 green onions, chopped for dressing
2 TBL rice vinegar
1 TBL white vinegar
pinch of salt
1 TBL peanut butter
2 cups baby arugula
2 TBL fresh basil, chopped into ribbons
1 avocado, chopped
1 can kidney beans, rinsed and drained
1 cup fresh pineapple pieces

6-8 grape tomatoes, halved
1 green onion, sliced thinly
Black pepper to taste

Hot sauce to taste

Blend 2 green onions (reserve 1 for salad topping), rice vinegar, white vinegar, peanut butter, and salt with an immersion blender. Arrange arugula on plates, then layer basil, avocado slices, beans, pineapple, and reserved green onion. Pour dressing over the salad and season with black pepper and hot sauce.


Pizza with tomatoes, garlic, mushrooms, vegan mozzarella, and basil

pizza

The title says it all. For the crust, the recipe from The Kitchn is the easiest, and most fool-proof crust around. We make a double batch that yields 8, 9-inch pizzas. Divide the dough into equal portions, roll into balls, and freeze in saran wrap. You can quickly defrost the dough in the microwave on LOW or defrost. Do not use high or you will steam-cook the dough. (Not that this has ever happened to me.)

Prepare a 9-inch cake pan with olive oil. Press in the dough. Layer thinly sliced garlic cloves, then tomatoes. Bake at 500 for about 5 minutes. Remove from oven, add sliced mushrooms and grated vegan cheeze. Dust with salt and pepper. Bake another 5-7 minutes, until cheese is cooked and the crust is brown around the edges. Top with fresh basil (the last from the garden patio).

Delicious!