Today’s post marks my 200th blog entry.
This is my sister, Desiree:
Okay, it’s an old picture. Desiree is 14 years younger than me and when I was younger I used to play dress up with her. This is the Robert Smith from The Cure-look on a 3-year old.
This is a more recent picture:
As I mentioned before, Desiree can’t have dairy anymore. I gave Desiree a stack of my vegetarian cookbooks and told her to pick whatever she wants and I will make it for her. She tabbed several recipes, including Oatmeal-Banana-Raisin Waffles (which I will make sometime in the future) and Green Goddess Garlic Pizza (which I made this week). Both of the recipes are from Vegan With a Vengeance.
I chose to make the pizza because: 1) I love homemade pizza and hadn’t made it in a long time and 2) I wanted to demonstrate to Desiree that pizza without cheese isn’t boring (her belief).
Due to the various components, making the pizza was very labor intensive. It took me all day. And I would gladly do it again. It was so worth the work. Full of green vegetables and garlic you can almost taste the life energy and nutrients as you eat it.
The pizza has a Roasted Garlic paste base, which is then topped with homemade vegan Classic Pesto and Green Garden Puree. All of this is then sprinkled with wilted spinach, chopped broccoli florets, green olives, and sliced garlic.
Pre-bake pizza
I made the pizza dough as written except I used fresh yeast instead of active dry yeast. Then I roasted 2 bulbs of garlic. I made the Green Garden Vegetable Puree, which involved blanching asparagus, green beans, and frozen peas and then puree-ing them with slivered almonds, garlic (yes,more), parsley, scallions, olive oil, fresh lemon juice, and nutmeg. The puree is then mixed with crumbled tofu and chopped basil. I made the Classic Pesto, which instead of Parmesan uses nutritional yeast. I wilted the spinach, chopped the broccoli, sliced the olives, and sliced the garlic.
And FINALLY the pizza was ready to assemble.
The recipe makes enough for two large 14″ pizzas or in my case one large 14″ inch pizza and two smaller ones. We ate the large one for dinner and sliced up the smaller ones for work lunches. The pizzas were a big success. Desiree loved it. Her boyfriend thought it was tasty. And I thought it was the best pizza I’ve ever made. I loved the in-your-face garlic flavor. I loved the chewy and slightly sweet crust and vibrant vegetable toppings.
You can find the recipe for the Green Goddess Garlic Pizza and all components HERE.
Please visit Michele at Veggie Num Nums to see what she made for Vegan Tuesday.
Pink Stripes 