For dinner tonight I made pizza with asparagus, sundried tomatoes, carmelized onions, and zucchini! Pizza is one of those things that I make (like omelets, lasagna and sushi) without a recipe, I just throw things in that are in the fridge and need to get used up. My hubby said that tonight’s pizza was the best gourmet pizza that he has ever had, so I thought I would post some pictures!

Here is my non-recipe if you’re interested -

Ingredients

• 1 onion, thinly sliced
• 2 TBSP sun-dried tomatoes
• 1 small tomato, diced
• 8 asparagus spears, cut into bite sized piece
• 1/2 a zucchini, thinly sliced

Directions

• Preheat oven to 450 degrees Fahrenheit.
• Cook onion in olive oil until soft.
• Add tomatoes, salt to taste, and cook until everything is nice and carmelized.
• Spread onion-tomato mixture onto prepared pizza crust.
• Cook asparagus and zucchini in same pan until they are just starting to get soft.
• Spread asparagus and zucchini over onion-tomato mixture and bake on a pizza stone for 12-15 minutes, or until crust is nice and golden and crispy.
• Slice and serve!

I was making a side salad to go with dinner and realized that we were out of salad dressing so I whipped one up really quick. (No photos yet again, sorry!)

Ingredients

• 2 TBSP white miso
• 1 TBSP tahini
• 1/4 cup apple cider vinegar
• 1 TBSP mirin
• 1 clove garlic, grated
• 1 tsp agave nectar

Directions

• Whisk everything together and pour over your salad.

Sometimes it’s nice to just throw something in the slow cooker and have a nice meal waiting for you when you get home.  Here is an easy recipe that I threw together with stuff I had in my freezer and pantry.  (No pictures, sorry!)

Ingredients

• 1 large onion, thinly sliced
• 2 TBSP olive oil
• 3 tsp garlic, grated
• 2 tsp ginger, grated
• 1 tsp cayenne powder (optional)
• 1 cup creamy peanut butter
• 1 cup vegetable broth
• 1 (16 oz) bag frozen chopped spinach
• 1 (16 oz) bag frozen cut okra
• 2 (15 oz) cans garbonzo beans (drained and rinsed)
• 1 (28 oz) can diced tomatoes (WITH liquid)

Directions

• Saute onions in olive oil until soft.  Add garlic, ginger, and cayenne pepper and stir until onions are well coated.
• Add peanut butter and vegetable broth and cook until a thick sauce forms.
• Transfer peanut butter mixture to slow cooker and add remaining ingredients.
• Cook on low for 8 hours.

I love applesauce cake! If you’ve never had one, it’s kinda like a spice cake. My Great-Aunt Audrey used to make it for me anytime I would visit her. Here is my vegan version.

Ingredients

• 2 cups flour
• 2 tsp baking soda
• 2 tsp apple pie spice
• 1/4 tsp ginger powder
• 1/4 tsp cloves
• 1/2 cup vegan margarine, softened
• 1 cup raw sugar
• egg replacer equivalent to 2 eggs
• 1 1/2 cups applesauce
• 1/4 cup apple juice

Directions

• Preheat oven to 375 degrees Fahrenheit.
• Whisk together dry ingredients (flour through cloves), set aside
• Combine margarine, sugar and egg replacer and mix with a hand mixer until light and fluffy.
• Add applesauce and apple juice and mix until combined.
• Add dry ingredients and mix well.
• Pour into well greased 13×9 baking pan and bake for 35-45 minutes, or until a toothpick comes out clean
• Cool in pan and serve.

*NOTE: This cake is extra yummy with some maple frosting on it! You can find a recipe for maple frosting in one of my favorite cookbooks: Vegan Cupcakes Take Over the World

I got a great cookbook for Christmas, Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. Here is a picture of the first loaf I made from the book, a rustic peasant loaf. It was really good, and easy to do. I highly recommend this book!