Happy Monday to all and, to all, a happy Tuesday! Pizza addiction is real. Although, I’ve made a personal theme that Ⓥegan Pizza doesn’t count as relapse in a never-ending struggle. Ⓥizzawich was orchestrated, recently, with leftovers.
Make that dollar count! Feed yourself, Feed your friends, Feed your family, Feed hungry people! Please, do not throw food away or let spoil. Please read my prior post if you’d like a glimpse of the recipe. This blog is meant only for Inspiration. Cook your own! 🙂
Vegenaise, Horseradish, Smoked Poblano Powder, Lemon Juice, diced Dill Pickle, Ⓥ Parm, diced Carrot, Pepper and Garlic Powder were combined and mixed together, Veganly.
A small lightly oiled pan was stuffed with dough before being layed with wonderful ingredients. Ⓥ Smart ‘bacon’, Garbanzo Beans, the Dressing previously stated above, Daiya, diced Onion, Sauerkraut, Ⓥ Parm and light Basil topped this Pi so high. When you look up in the sky and the Moon hits your eye like a big Pizza Pi, that’s Ⓥ Reuben Pi.
The Bean Sauce/Dip was reused from yesterday:)
Ⓥ Taco Protein consisted of Garbanzo Beans, Tofu, Boca Ⓥ Crumbles, Chipotle Peppers in Adobo, Veggie Broth, Sugar, Sea Salt, Pepper, Lemon Juice, Carrot, Cilantro and slight Oil.
The Pizza Pi was constructed deliciously with Bean Sauce, Taco Protein, Daiya, Lettuce, Pico de Gallo, Olives and Shallot.
A bike ride in light rain was enjoyed with a couple of good Beers.
Happy Sunday. CHEERS
Asparesto was marinated with its self for days.
Roasted Asparagus, Sunflower Seeds, Garlic and CrushedRedPepper/SeaSalt/Pepper were blended with Sugar and Veggie Broth.
Asparesto was my sauce.
Vegan Mozz was abundantly used to be topped off with the best Tomato slices I’ve ever had in Bushel Boy.
Daiya slices followed and eventually Basil garnished.