Vegan Pizza Perfection!

Roasted Red Peppers, Artichokes, Shallots and Fresh Basil

I sooo did it! I figured out a homemade cheez that doesn't contain nuts! We don't use any nuts at Cafe Indigo due to allergies in their family, so I've been trying to figure out how to make a good pizza cheez that melts and tastes great. This passed the carnivore/family test. Both my kids and husband thought it was great and they are HARD to please with vegan cheez. The chemistry of the cheez was based on Bryanna's genius cheez recipes, but I played around with them a bit to produce something closer to the texture of fresh mozzarella.

Vegan Margherita

Pesto, Kalamata Olives, Roasted Red Peppers, Fresh Basil

Hopefully, we will be serving pizza as a special at Cafe Indigo in the near future. I guess this blog will be a mixture of my own personal blog and the Cafe blog as well for the time being... so bare with me!

I did some cooking for the week. It is so nice to have most of our food prepared. Basically, I only need to make a salad and veggies and maybe rice or pasta to get a good dinner on the table. I baked a sauted a bunch of seitan, some of the breasts were baked in Chipotle Citrus BBQ sauce that I had in the freezer. No pic of those. I sauted some strips of seitan for wraps and made 5 wrap sandwiches for the kids and husband to grab for lunches if they want. The seitan wrap sandwiches are delicious. We sell them at Cafe Indigo as well as A Market in Manchester, NH and Granite Foods Natural Foods in Concord, NH. Unfortunately, my battery died and I don't have a pic of them, but they are delicious. It's my homemade turkey style seitan sauted and topped with a delicious, smoky aioli mustard sauce, spring mix, cukes, onions, shredded carrots and tomatoes all wrapped up in a tortilla. So good.

Edamane with shallots and siracha

Pizza Dough and Pesto

I made a bunch of dough this morning. Half of it went for our pizzas, and the other half is in the freezer. I also made some killer pesto. This one was featured roasted sunflower seeds, kale and basil as the star players. I added several secret ingredients to make it outstanding. I use a tiny bit on some pizzas today and will portion the rest out for the freezer and a pasta dinner later in the week.

Green Beans and Tomaotes, Artichokes

I like to keep some cooked veggies on hand for snacking or a super fast meal.

Dal

My old standby. I always have some either in the freezer or the fridge. I made 16 cups of it today and portioned it out in the freezer and saved half of it for dinner this week. You can find my recipe here.

Easy Mac and Cheeez

My kids LOVE Annie's Shells and Cheese. They love my mac and cheez almost as much. (or at least I tell myself that hehe).. I usually use cashew cheez, but this time I used the same cheez that I used on the pizza. I mixed some tomatoes into it as well. Very good. I cooked an entire pound of pasta last night and had around half a cup myself. The rest is gone. It will never cease to amaze me how much food my teen boys eat.

Baked Tofu Sandwich

Could the lighting be any worse? geez... The sandwich was great though. Super simple baked tofu on homemade bread with mustard, romaine, tomato and 1/4 of an avocado.

my baby
I love my stick!