Pea Pesto [Vegan]

This is a delicious take on traditional pesto sauce. I created this when I was craving pesto but didn't have enough basil to make a batch big enough for two. I did have a freezer full of peas though. The sweetness of the peas actually blends really well with the basil and noodles. This is a great recipe when you want to add a little more veggies to your meal.

Ingredients
1 cup fresh sweet peas
1/2 cup basil leaves
1 tbs grapeseed oil
2 tsp garlic powder
1 tsp lemon juice

Combined all ingredients in a food proccessor and blend until well mixed. It's ok to have a few chucks of peas and basil. This is not meant to be a liquidy sauce. Mix with 3 cups cooked pasta. You can top it with some parmesean cheese [making it nonvegan] or even add the cheese during the processing.

Tomato Basil Pizza [Vegan]

It's safe to say that everyone loves pizza. Crunchy crust, herbed sauce and gooey melted cheese make this dish a staple around the world. But, for vegans who have given up cheese, it's near impossible to find a pizza joint that will cater to the vegan diet. Luckily Z Pizza has a vegan pizza. But for those without a vegan friendly pizza parlor, you'll have to do with making your own. Thankfully vegan cheese has come a long way. And while alternatives will never live up to the real thing, the Vegan Gourmet Cheeses in this recipe are certainly close.


Tomato Sauce
1 6oz can Tomato Paste
1 cup Water
1/4 cup Olive Oil
1 tbs Oregano
1/2 tbs Rosemary
Salt & Pepper to taste

Combine ingredients until smooth. Set aside to allow flavors to blend


Pizza Dough
1 1/2 tsp Baking Powder
2 cups Wheat Flour
1 cup water
2 tbs olive oil
1 tbs Garlic powder
1 tbs Thyme
3 tbs Nutritional Yeast

Blend dry ingredients in a large bowl. Add water and oil and mix using hands. Beat until dough becomes stiff. Place on a floured surface and form dough into a round. Then roll into a flat pizza shape. I like to roll the edge up a bit to create a thicker crust, and sprinkle with a few favorite seasonings. Set aside and preheat oven to 350 degrees while you prepare toppings.


Toppings
1 Tomato
3 Large Basil Leaves
Vegan Gourmet Cheese in Mozzarella
Vegan Gourmet Cheese in Chedder

I suggest freezing the vegan cheeses for at least 4 hours before hand. It will make them much easier to shred. It is up to you how much cheese you want on your pizza. I shred about 1/2 to 3/4 of each block of cheese as I enjoy a really cheesy pizza. Next, slice up the tomato, be sure to remove any seeds along the way. For the basil, I roll up a few leaves and slice it thinly, so I have long thin piece to cover the pizza.

Place sauce on dough, top with cheese, tomatos and then basil slices. Place in oven on a round metal sheet and bake for about 20 mins. Voila! Delicious animal free pizza.



This dish can be made easier by buying sauce and dough, but I enjoy making my own so I can season to my liking. So play around with the flavors. I swear you wont tell the difference between this and pizza made with real cheese. I introduced this to a friend of mine at work, a rabid meateater, and he loved it! Even asked for the recipe.

Tofu Stuffed Shells [Vegan] & Parmesan Crisps [Vegetarian]

I remember once mentioning to Adam that I was going to make stuffed shells. He asked what was in it and when I told him ricotta cheese, he said something I'd never heard him say before: I hate ricotta! Coming from a man who'll eat just about anything, I knew he meant it. But, my dear -vegetarian for over a year- boyfriend does love tofu. So, after some research, I replaced the ricotta with tofu, a much healthier ingredient. It's great in shells, ziti's or lasagnas.

1 box jumbo shells
1 jar tomato sauce (dairy free for vegan shells)
1 block firm tofu
1/2 cup chopped spinach
1/4 cup chopped basil
2 tsp lemon juice
2 tsp garlic powder
2 tsp oregano
1/4 cup nutritional yeast (optional)
black pepper (to taste)


Cook shells according to package directions. Drain and allow to cool.
Preheat oven at 350. Place a layer of sauce on the bottom of a 13x9 baking dish.

Meanwhile, open your block of tofu and drain water from container. Then absorb as much water as possible by pressing some paper towels down over all sides of the tofu. Break apart tofu and place in a medium size bowl. Mix in lemon juice, garlic powder, oregano and pepper. If you're using nutritional yeast, mix it in as well. Nutritional yeast is not essential to this recipe. It will give it more of a cheesy flavor and a bit more protein. It is an ingredient most vegans have on hand and use. (You can even make vegan nacho cheese with it)

Chop spinach and basil and then add to the tofu. Place mixture in a food processor and blend until tofu is about the same consistency of ricotta. If you don't have a food processor you can use your hands to mix and squeeze everything together.


Spoon about 2 tablespoons of tofu ricotta into stuffed shells and place in sauce covered dish.(I like a lot of filling so we had less shells than you would if you only fill with 2 tablespoons worth) Place more sauce over shells. Cover dish with foil and bake for 15 minutes.



Parmesan Crisps

This is the easiest thing you will ever make. And oh so freaking yummy. I got this recipe from Gwyneth Paltrow's website Goop.com. All you need is shredded parmesan cheese. Place 2 tablespoons of cheese in flat circles on a baking pan. Cook at 400 for 5 minutes. Allow to cool for 1 minute then remove and consume.


I am happy to say that Adam loved the stuffed shells. He had three servings! And the parmesan crisps are great with any pasta dish.