This pizza takes a bit of time to make, but if you pair up with a friend and split a bottle of wine the time goes by in a snap. I recommend adding caramelized onions and Daiya mozzarella style shreds. However, if you do not have access to Daiya where you live (although you can order it from Vegan Essentials) the pizza is still fantastic without it.

Whole Wheat Pizza Crust

Ingredients

1 pkg of Active Dry yest

2/3 cup warm water (105-115 degrees)

1 Tbs honey or agave

1 tbs olive oil

2 cups of whole wheat pastry flour

1/4 cup cornmeal

1/4 tsp salt

Directions

In a small bowl combine yeast and water. Let stand for 5 minutes. Stir in 1 Tbs honey or agave and 1 Tbs Olive oil. In a large bowl combine 1 cup whole wheat pastry flour, 1/4 cup cornmeal and 1/4 tsp salt.stir in yeast mixture. Stir in as much of 3/4 to 1 cup whole wheat pastry flour as you can with a wooden spoon.

Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough thath is smooth and elastic (about 8 min total). Shape dough into a ball. Cover and let rise in a warm place** until nearly double in size (30-45 min). Makes enough for 1 pizza

** if your house is comfortably warm leaving the dough on the counter is good enough. if your home is fairly cool, turn the oven on warm for about ten minutes, turn off and then put the (oven-safe) bowl, covered in the warmed oven.

Roasted Tomato Sauce

Ingredients

1 pint of cherry tomatoes, halved

3 cloves of garlic

1 tbs olive oil

fresh ground salt and pepper

Directions

Preheat the oven to 350 degrees. Combine all ingredients. Bake for 30 minutes until tomatoes have softened and broken down.

Tofu Pesto

Ingredients

3 cups coarsely chopped fresh basil leaves

3/4 cup pine nuts

9 cloves of garlic

12 ounces of soft or firm tofu (not silken)

1/2 cup olive oil

1 1/2 tsp salt

Directions

In a food processor, pulse the basil, nuts and garlic until finely chopped. Transfer to a bowl and add the tofu, olive oil and salt and mix well.

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Preheat the oven to 500 degrees. I you dont have a pizza stone, sprinkle some cornmeal on a baking sheet . Place rolled out dough onto pizza stone (or baking sheet). Drizzle 1 tbs of olive oil over the dough round and spread with the back of a spoon. Bake for 5 minutes. Remove the crust from the oven and evenly spread the tofu pesto, then the roasted tomato sauce over it. Add caramelized onions, then a light sprinkling of Daiya mozzarella shreds. Top with pine nuts. Bake the pizza until the crust is browned in spots and the pizza is heated through.

I am a picky eater. No really, ask my husband. I have a thing for texture. If something is too slimy or mushy I am turned off. I do not like cooked mushrooms (2 exceptions), fresh tomatoes, hominy, mushy tofu, cooked spinach, sushi (vegetarian, of course), guava, relish… the list goes on. When a recipe has a food in it that I do not like, and I turn out loving the recipe, it gets well-deserved praise.

Such is the case with this risotto. I do not love mushrooms, but I am in love with this dish. It is filling and comforting and FULL of flavor. The recipe calls for dried porcini mushrooms. If you cannot find these, any dried wild mushroom mix will work, but the porcini mushroom is prized for its full flavor. I have mentioned it before, but for vegetable bouillon there is only one brand that I will use- Edward and Sons vegan chicken and beef broth are incredible.

Ingredients

8 cups vegetable broth
1/2-ounce dried porcini mushrooms
1/4 cup Earth Balance
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
1-1 1/2 cup frozen peas, thawed
Salt and freshly ground black pepper, optional

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.  Melt the Earth Balance in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Season with salt and pepper, to taste.

I KNOW I need to eat more green leafy vegetables-they’re like a miracle food. But the truth is, I just don’t like them very well. I blend kale in smoothies to cover up the taste- but you can only down so many smoothies in a day before you go crazy for need to chew actual food.

If you don’t think you like greens- this recipe is for you. I made this recipe in an effort to TRY to eat some greens and it is now one of my favorites- and I am not even a huge fan of cauliflower or Swiss chard (though I guess now I may be able to consider myself one- because it is so good!) Everyone in my household agrees on the tasty-ness of this dish. Leave me a comment and let me know if you like this (or any of the other) recipes!

Cauliflower and Swiss Chard Salad

INGREDIENTS

1/4 cup grapeseed oil (or other oil with a high flashpoint)

1 head of  cauliflower, separated into florets

1 tsp cumin

6 large Swiss chard leaves, cut into strips (the second time I made this I added more and it was still great!)

1 large red onion, cut into wedges

2 garlic cloves, chopped

14-oz can of chickpeas, rinsed and drained (or cook your own)

1/4 cup tahini

2 Tbs freshly squeezed lemon juice

1/4 tsp white pepper

salt

DIRECTIONS

Combine the tahini, lemon juice and white pepper in a small bowl and add a little salt to taste. Whisk to combine. You may need to add a little water to thin it out. Set aside.

Put the oil in a large skillet set over high heat, add cauliflower florets and cook for 8-10 minutes, turning often, until they are dark, golden brown. Add the cumin and cook, stirring, for 1 minute. Add the onion and garlic and let cook for a minute or two more. Then add the chard and cook for 2-3 minutes. Add the chickpeas and stir.

Transfer vegetables to a bowl and drizzle the dressing over the top to serve.