Vegan-ize Delivery Pizza and Tofu Feta Recipe!

Monday Monday. . .So good to me. . .

Hey hunnie bunnies!

I am a pizza fanatic.  I could eat it for every meal of the day!  I make it all the time at home but sometimes (particularly in the wee small hours of the morning apres a crazy night out) I just have to have delivery pizza.  For Winnipeggers, late-night pies are as easy to acquire as dialing the number '2' seven times (Pizza Hotline, anyone?) but regardless of your locale, you can vegan-ize delivery pizza no problem!

Simply order a vegetarian pizza with no cheese (at which point the order taker may repeat 'no cheese?!' as if you've lost your mind) maybe double sauce if you're a saucy gal like me, and add on whatever extra vegetarian toppings you like.  Extra spinach, spicy eggplant, garlic, banana peppers, pineapple, artichoke hearts, olives, bell peppers - whatever you like/they offer! 

Once your pizza arrives, you can add a little extra flare by drizzling it with extra virgin olive oil, maybe a few drops of balsamic vinegar, fresh basil or a sprinkle of dried oregano, some vegan cheeze (if you use vegan cheeze, then just broil it a little to make it melty), some white or black beans, toasted pine nuts, a pinch of chili flakes and some chopped sun dried tomatoes - again, whatever your heart desires!  My new fave is to top the 'za with some home made crumbled tofu feta and give it a little drizzle of olive oil before broiling it for a minute or two.  Tofu feta is DELISH and so easy to make.  Add it to salads, wraps, bruschetta, pasta dishes, vegan chili, the possibilities end only with your imagination :)

Tofu Feta

Ingredients:

- 1 pkg extra firm tofu, cubed or roughly crumbled

- 1/2 cup extra virgin olive oil

- 1/4 cup apple cider vinegar

- 1 heaping tbsp nutritional yeast

- 3 cloves minced garlic

- 1 tsp shoyu

-1/2 tsp garlic powder

-1 tsp oregano



- 1/2 - 1 tsp salt (start with 1/2 tsp then season to taste, real feta is quite salty)
- fresh group peppa

Whisk together all ingredients except tofu in a glass dish.  Add the tofu and toss to coat.  Let the tofu marinate for at LEAST an hour, tossing every now and then.  Taste and season accordingly.  The tofu and marinade can be stored together in a sealed container in the fridge for 3 - 4 days and the flavour will intensify, woo hoo!

Happy noshing <3

xoxo

V.V.

Roasted Eggplant and Zucchini Pizza with Leeks and Spinach

BABIES!!!!

Exciting things are happening in the world of V.V.!  I have a new apt (a.k.a. NEW KITCHEN) and a new roomate (a.k.a. NEW SOUS CHEF)!!!!  Both are absolutely wonderful and have already aided in creating some unbelieveable meals.  My roomate, Bee, made this incredible wilted spinach salad with roasted sweet potatoes and a warm dijon vinegrette that I can't wait to post!

It seems that Bee and I have done nothing but invite people over to EAT since we moved in and it has been SO MUCH FUN!  We had her family over for a fabulous three course thank-you-for-helping-us-move dinner on Sunday.  I didn't take any pictures but I will DEF post the recipe.  Last night, we had a bit of an impromptu pizza party and wound up with a DELISH blog-worthy combo.

Roasted Eggplant and Zucchini Pizza with Leeks and Spinach
Ingredients:
-2 or 3 premade pizza crusts
-1 eggplant, chopped into small cubes
-1 zucchini, also chopped into small cubes
-4 tbsp olive oil
-1 tsp thyme
-2 tbsp vegan butter
-1 leek, washed well (it tends to get sandy between the leaves, rinse em well) and sliced thinly
-1 large bunch spinach, roughly chopped
-3 cloves garlic, sliced
-1/2 cup red wine
-S&P
Sauce:
-3 cloves garlic
-1/3 cup toasted sunflower seeds
-1 cup chopped parsley
-juice of one lemon
-2 tbsp tahini
-1/2 cup olive oil
-2 large tomatoes, quartered and broiled until soft and mushy

Pre-heat the oven to 375 degrees.  Toss the eggplant, zucchini, thyme, olive oil and a bit of S&P.  Roast the veg in the oven for about 20 min, or until everything is soft and delicious looking.  Set aside.

Switch that oven temp to 400 degrees.  In a skillet, heat the vegan butter over medium highish and saute the leeks until they are wilted and soft (sprinkle them with a little salt and they'll wilt faster).  Then add the garlic and wine and cook until most of the wine is cooked off.  Wilt the spinach into the leek mix then season everything with S&P and set aside.

In a blender, pulse to chop the garlic, seeds and parsley.  Add then lemon juice, tahini, oilve oil and broiled tomatoes and blend until smooth.  If the sauce is toooooo thick, add a tbsp of red wine of two.

TO ASSEMBLE:  Spread a thick layer of sauce onto the crusts and top with roasted eggplant mixture and leek mixture.  Bake in your 400 degree oven for about 8 - 12 min, or until the crust is GOLDEN!

YUMMMMMMMMMMMM!!!

XOXO,
V.V.