Potato “Sauce” 3 Yukon Gold potatoes boiled and mashed (or leftover from a previous night’s dinner) 1 tblspn vegan margarine (Earth Balance) 1 tsp of salt 1 tsp of Sriracha (or hot sauce of your choice) Living in Pittsburgh has taught me that potatoes belong on a pizza and that anything in pierogie form is always delicious. Combine the above ingredients with a handheld or standmixer to a whipped consistency for a sauce that is complemented by any vegetable.
Dessert Pizza Sauce 1 container of Tofutti Cream Cheese ½ cup of Sugar Not everything you eat will always been processed food free, full of ingredients that you can pronounce. If you’re going to make such an exception, a dessert pizza is always a delicious option. Use this sauce and a combination of fruit, chocolate, and, if you’re feeling particularly devious, candy for a pizza that will blow your vegan guests’ minds.
AWESOME WARM-WEATHER VEGGIES Asparagus - Asparagus season is one of my favorite times of year because asparagus is the ultimate utility player of the vegetable team. Roasted, sauteed, or steamed; in full spears or chopped into small pieces; it is an ideal vegetable for pizza because it can be prepared so many different ways. Broccoli Rabe - Do you like spinach on your pizza? If you answered yes, try broccoli rabe for a familiar but different flavor profile. Pea Shoots - Pea Shoots are a great option if you want to add some raw vegetables to the top of a cooked pie. While you could wait till your pizza is almost finished if you want to get a slight roast to them, the pea shoots are also great uncooked and added to the top of a tomato pie. Purslane - Eating something that people treat as a weed to rip from their yard is one of the greatest joys of the growing season. Purslane is similar to spinach or watercress and can be used the same way as a great pizza topping. If you have any extra leftover, try adding it to your breakfast smoothie (to go with your cold leftover pizza, of course). Purslane is prone to over-cooking, so remove it about 5 minutes sooner then you would another leafy green.
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chickpea mag summer 2012