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Vegan Pizza


  • 2 tablespoons olive oil
  • 1.5 teaspoon salt
  • 1 teaspoon oregano
  • 16 ounces extra firm tofu–frozen then defrosted.**
  • 2 cloves garlic
  • 1 tablespoon nutritional yeast
  • 10 ounces frozen spinach, defrosted
  • 6 oz of sliced black olives
  • 6-9 oz of coarsely chopped artichoke hearts
  • ½ cup pizza or marinara sauce (nothing with cheese)
  • Prepared pizza dough – found in the refrigerated section.
  • I like Trader Joes version check to label to find the “V”


  1. Prepare the spinach “ricotta” mixture.  Crumble tofu into the bowl of a food processor along with olive oil, salt, oregano, garlic and nutritional yeast. Process on high until smooth and “ricotta-like”
  2. Allow pizza dough to expand at room temperature. 
  3. Place pizza stone in the oven and turn it to 350 degrees.
  4. Once the oven has reached the temperature pull the pizza stone out of the oven and spread cornmeal over the surface (make sure the stone is cool enough to touch)
  5. Then spread out the pizza dough on the surface and pre bake for a couple of minutes.  You don’t want to cook the dough but you want it to firm up a little so the sauce doesn’t soak the dough.
  6. Add the marinara, spinach mixture, black olives and artichoke hearts as desired.
  7. Bake according to directions on the dough which is usually about another 10 minutes.


**this is a helpful way to use Tofu by freezing it then defrosting it.  Once it defrosts in the refrigerator for 8 hours it will crumble apart in your recipe.



Butterbean Hummus with Smoked Paprika Oil

great alternative to hummus


Hummus, a dip usually made with chickpeas, is by far my favourite dip. When made correctly, it has such a full and punchy flavour worthy of even the fattest cat’s mezze. As we all know, chickpeas make a truly wonderful hummus. However, with variety being the spice of life, there isn’t any harm in substituting them for a slightly different ingredient. Straying beyond the realm of the humble pulse would prove a little foolish in this case, so there we shall remain. Indeed, butterbeans make a pretty favourable choice, since they possess a particularly smooth and creamy texture. As such, this take on the Middle Eastern classic is equally, if not more, palatable than its esteemed counterpart. The use of paprika to make infused oil may appear a little frivolous on the surface, but it is an integral part to this dish. Not only does it give the hummus a…

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