I then made the Tofu Basil Ricotta, as well as the Basil Pesto. I used plain tomato paste as the sauce, then added the ricotta and pesto as instructed. I piled on the mushrooms, but decided to omit the olives:
This was SOOOOOO good. Thank goodness my dough recipe makes two pizzas! I'll definitely be making this again soon!
I also baked up some cookies that I kept in the freezer - individually frozen, so that I would bake up a few when necessary. Kyle likes these alot, and feels like it's breakfast in a cookie. I only have a pic of the 'before' shot, as I forgot to take a pic of the 'after'. I thought I'd make up for it by including my tasty recipe.
Sarah's Yummy Vegan Cookies
¾ cup chopped pecans or walnuts
¾ cup chopped almonds
2 ½ cups large flake oats (not instant or rapid)
1 ½ cups chocolate chips
1 cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 mashed banana
1 ½ cups Sucanat
1 cup Earth Balance
1 teaspoon vanilla
1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
2. In a medium bowl, mix nuts, oats and chocolate chips. Set aside.
3. In a smaller bowl, sift together flours, baking powder, baking soda and salt. Set aside.
4. In a large bowl, cream together banana, Sucanat, Earth Balance and vanilla until very smooth. With a wooden spoon, add flour mixture to banana mixture and stir until combined. Add oats mixture to banana/flour mixture, and stir until combined.
5. Drop a tablespoonful of dough onto lined cookie sheets (or use a small scoop!). Flatten each mound of dough with the greased bottom of a measuring cup. Bake for 10-12 minutes until golden, but not brown (they may look underdone, but as they cool they will harden and stay chewy!). Cool on sheets for 10 minutes, then transfer to a wire rack to cool completely.
6. Store in an airtight container. Enjoy!