Warm salad w/black kale, red pepper and sundried tomato; deep dish pizza w/fyh vegan mozzerella, red pepper, vegan sausage, mushrooms and scallions
Dinner 29 April 2007
Warm salad w/black kale, red pepper and sundried tomato dressed with evoo and flax oil, wine vinegar, sea salt, black pepper and garlic.
Deep dish pizza (whole wheat flour, oregano, basil and evoo; crushed tomatoes, nutritional yeast, evoo and flax oil, oregano, basil, garlic, sea salt and black pepper) w/fyh vegan mozzerella, red pepper, vegan sausage (Tofurkey brand), mushrooms and scallions.
10 comments:
mmmm, melty vegan cheeze is so precious!
:) Normally I don't make pizzas with FYH, but I got a special request. I broiled it and I was surprised by how well it melted.
Now that's a deep dish pizza! And a yummy combination for the salad.
Thanks!
That salad looks incredible. I haven't had good luck melting FYH though. Do you bake your pizza really hot? I've heard of people going as high as 500 if they have the right type of oven, but mine gets kind of charred at 450.
Oh, wait, I probably need to do that in metric... Um, I do mine at 205C, but I've heard of people doing 230C or 260C.
Hmm, I might have screwed that up.
Thanks, Neva. I like kale. I broiled it (I don't know what that temperature is in terms of my oven, but probably close to 500F). But it melted and browned. I could take or leave soy cheese on pizza, but I find fyh is the best I've used so far. I'm actually a transplanted American (from Chicago) and even if it were, my oven is farenheit. :)
Boy, that is one deep deep dish pizza. It looks fantastic!
Thank, Susan!
Come here my little dish... my little deep dish pizza... come a little closer... Ahhhh... *heavenly*
Great salad, too. Wonderful.
Thanks!!
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