Birthdays are the best these days because they’ve become a reason to cook delicious meals. So for KARs birthday last night, given the recent transistion of spring air, we decided it would be appropriate to celebrate in a green fashion – with a well-balanced vegan, green (get your greens in!) meal. The menu included a beautiful Spring Green Pizza (recipe below), Roasted Kale, Easy Breezy Broccoli Soup (below) and for dessert (drumroll please….) we went for the ever-fab, decadent carob-ice cream-sandwiches (which actually ended up as sandwich blobs, but still tasted yummy). So there you have it. A birthday feast. And I bet you want to be my friend now, dont you :) Well, truth be told, when you have good people + good food, it only means one thing..eat, drink and celebrate!
Spring Green Pizza
serves about 4
For the ‘Ricotta’
- 1 cup tofu
- salt, pepper, garlic salt, cayenne
- 1/4 cup nutritional yeast
- juice of 1 lemon
For the Toppings
- 1 cup broccoli, steamed
- 1 cup spinach, sauted or steamed
- 1/3 cup sun-dried tomatoes
- olive oil
- fresh basil, chopped
Make the pizza dough and let rise for about 30 minutes.
Meanwhile, make the Basil Pesto and set aside.
Next, for the ‘Ricotta’ crumble up the tofu until it resembles ricotta and add the lemon juice, salt, pepper, garlic salt and cayenne. Then blend in the nutritional yeast and add 2 tbsp olive oil. Set aside.
Next (or simultaneously), steam the broccoli and spinach (separately) and set aside.
To assembly the pizza: Stretch out your dough (making sure to add enough flour or cornmeal to the bottom of the pizza stone or pan). I like to cook my dough for about 5 minutes on 425 degrees prior to dressing it up (it creates some structure to the crust).
Drizzle the crust with some olive oil and spread the pesto on the bottom. Then spread the broccoli and spinach next. Then sprinkle the ‘ricotta’ and sun-dried tomatoes. Top it with some fresh, chopped basil.
Drizzle again with olive oil and hot pepper flakes if desired and place in oven for about 15-20 minutes (just until the bottom is lightly brown).
…and to precede the pizza pie, a nice, healthy bowl of soup.
Easy Breezy Broccoli Soup
Serves about 4
- 2 heads of broccoli, chopped and steamed
- 2 cups water
- 1 tbsp veggie base or cube
- juice from 1 lemon
- 1/3 cup nutritional yeast
- salt, pepper, cayenne, garlic salt to taste
Boil water and add veggie broth base until blended. Meanwhile, in a separate sauce pan, steam broccoli and strain. Then, puree in food processor and slowly add veggie broth.
Put pureed broccoli + broth back into sauce pan and simmer on low heat. Add lemon juice, nutritional yeast and spices to taste. Serve warm with rustic bread.