I think this is my favorite vegan pizza I've ever made. The other day, my grocery store had a bunch of red peppers on sale that needed to be used immediately. I scored 6 of them for 1.25! I came home and roasted them in the oven as a base for sauce. At the same time, I also roasted eggplant, garlic and onions. I pulsed it in the food processor, along with fresh basil, crushed red pepper flakes, 1 cloves of fresh garlic, black pepper and dried oregano. I made a fairly quick (all white flour) crust by hand as the veggies were roasting and cooling. The topping was baby arugula and a quick tofu feta. I topped my piece with 1 tsp extra virgin olive oil just before eating. 1/4 of the pizza contained 350 calories and such amazing flavor. I will definitely be making this again. The crust was almost cracker thin, which is how I like it.
The delicious sauce.... I'm so glad I have some leftover!
One pot meals are my favorite. Paired with a salad ,(or I often just add several handfuls of baby spinach to the bowl) a pot can yield 4 or more meals for me, and soup like this gets better by the day. I pressure cooked a pound of black beans with spices and veggies, then mashed them. (I have around 3 cups of refried black beans leftover!) I used veggies, spices, leftover habanero sauce, bulgur, lime juice and of course, cilantro to create this fabulous soup. The kumquats in the habanero sauce added such a great flavor to this soup. I loved it, my kids and ex loved it. Bulgur is a great addition to chilis or other hearty stews.
Quick poppy seed slaw. I used a tofu based dressing and ate this as a 100 calorie snack. 1.5 cups worth.
Just some baked tofu...very delicious with my low fat balsamic vinaigrette as the marinade. I've been enjoying this on salads and this morning, I made a sandwich for breakfast.