Stuffed Pita Pizzas

I am, admittedly, a huge fan of pizza. Huge. If somebody said to me “Amy, I’m terribly sorry but the only food left on the planet is vegan pizza“, I would most likely do flips and awesome stunts to show my approval. During the early days of my vegan journey a co-worker gently scoffed at me when I told her that I ate pizza without cheese. She assumed that was impossible and nonsensical. Well guess what? She was wrong. Pizza doesn’t need cheese to taste amazing! Usually I pile my pizzas high with fresh veggies and on rare occasions I will sneak some vegan cheese on top. Apparently it’s “old school” to prefer Follow Your Heart’s Vegan Gourmet cheeses over the monopolizing Daiya. Since I don’t care for Daiya, I must be old school. Good enough for me, I an ager anyways!

My intense pizza craving struck yesterday afternoon. I was way too lazy to make homemade dough so I came up with a plan: why not use the stash of pitas Tim and I recently made for the pizza crust? And then, I took it a step further: I stuffed the inside of the pita with cheese and topped the outside with a quick homemade sauce and some veggies. It was so fast and easy!! The cheese was hidden inside the pizza like a carefully wrapped present. It melted wonderfully and tasted so good! I don’t have much of a recipe since it’s such a simple process:

1. Make or buy some pitas.
2. Preheat your oven to 425 degrees.
3. Cut a vertical slit across the top of a pita (or several pitas depending on how many you want to eat) with scissors like so:

4. Carefully fill the inside of the pita with your choice of vegan cheese (I used Follow Your Heart mozzarella).
5. Spread pizza sauce on top of filled pita.
6. Add toppings to pizza (I used mushrooms, peppers, olives, and fresh parsley).
7. Bake your pizza(s) in the oven for about 18-22 minutes. Check often to make sure it doesn’t get over-baked or burn. My oven is a demon and therefore very unreliable.
8. Cut into slices and eat! You could sprinkle some nutritional yeast on top if you fancy that (I do).

Easy as heck, right? One pita made a decent-sized serving for me but it wouldn’t be out of the question to eat two stuffed pita pizzas if you so desired. I made two last night and had the second one for lunch today.

Tell me, what are your favorite pizza toppings? I always put the same stuff on mine and it might be fun to switch it up a bit!

Color for Cloudy Days

Just a quick post featuring some simple and colorful meals to ward off the cloudy days :

pizza11

Veggie Pizza - Homemade crust and sauce topped with mushrooms, bell pepper, spinach, olives, and some seasoned Papa G’s Tofu – Pizza is often a weekly staple and I am happy about that!

spicy-tofu-triangles1

Spicy Tofu Triangles on a Bed of Lettuce – The recipe for this meal is in Vegan Express. This was served with a lemony couscous and steamed broccoli. I really enjoy the simplicity and quickness of all the recipes I have made so far from Vegan Express. It is a great cookbook to own if you have lots of busy workdays and just want a tasty, fast, delicious meal. In the summer I can appreciate the recipes even more because it will give me more time to spend outside flying my kite, riding my bike, and causing trouble.

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Future tulips! Hooray for Spring! Although, it did hail twice yesterday in Portland and the snow levels dropped quite low on the mountain…

Growing into Veggies

Growing up as a child, I was an insanely picky eater (and very unruly as well)…the worst. If my mom put a vegetable (almost any vegetable) on a plate in front of me, I can guarantee you I didn’t eat it. In fact, the kitchen table at my parent’s house still has dents on it that I left from bashing a spoon against it, in protest of eating mashed potatoes (repressed memory creeping up on me here). My mom once made me sit at the dinner table with peas smeared on my cheeks because I wouldn’t eat them (my mom isn’t mean…trust me!). But, nothing…NOTHING, compared to my dislike for the lovely onion. In college, I put tomato sauce through a sieve to remove onion, and I would dissect every meal until each little bit of onion was safely piled up on the opposite side of my plate. Gag. My point? Well, I am proud to say I am no longer so terribly fussy. I actually love veggies! I am still working on the onions…but I certainly do not throw fits at the dinner table anymore!

With that unnecessary intro, Easter dinner (and dessert) both contained veggies! Since my family and my boyfriend’s family all live back east, we have spent the last seven or so Easter holidays by ourselves…which is still very fun!

On to some food!

Our dinner consisted of the Tempeh and Green Beans with Mushroom Miso Gravy over Quinoa (from one of my favorite cookbooks, Vegan Express), and a side of mashed sweet potatoes. This meal had plenty of mushrooms, red pepper, green beans, carrots, and… mashed potatoes (see mom? I love potatoes!).

For dessert, I made the Carrot Cake Cupcakes from Vegan Cupcakes Take Over the World. Oddly, I only had enough batter for ten cupcakes…yummy regardless of quantity though! My cupcakes also sank a bit in the center, but that’s where the frosting comes in. Frosting hides all cupcake flaws. Speaking of frosting, there is never enough…

And finally, in keeping with the adoration of veggies, tonight’s dinner: the Asparagus and Spinach Pizza with Sun-Dried Tomatoes from…ummm…Vegan Express! Yes, this was very tasty. I changed the recipe a bit to flavor-up the silken tofu-based sauce by adding oregano, basil, cayenne, and a bit of Follow Your Heart cheese. The crust was homemade.

Speaking of asparagus, here’s a joke I made up (answer appears after photos):Q: What kind of weapons do Veggie Cops carry?

A: Vee-guns (get it?!) and Aspara-guns! Hahahahahaaa!

Alright. Enough.