The avocado shot.
The broccoli shot.
This is a bright and colorful pizza that I made myself Wednesday night for dinner - which also became my dinner the next night, and Thomas' snack as well.
It has test kitchen roasted garlic marinara, herbed VWAV pizza dough that I mentioned in my last post, VWAV tofu basil (dried) ricotta, kale, spinch, bell peppers, sesame seeds, toasted pine nuts, more garlic, crushed red pepper, dried oregano and Joanna's test recipe for chicken style seitan, breaded and cooked cut up on it.
Garlic and herb rolls made from a bit of leftover pizza dough. I stretched out four little pieces, rolled them into a circle, brushed with olive oil, tossed on some dried oregano, dried basil, fresh garlic and baked at 425 for 15 minutes or so.
Leftover tofu ricotta and marinara sauce became baked whole wheat penne, aka baked ziti. On top there are breadcrumbs and tofutti mozzerella.
There've been a lot of carb-dishes in my house as you can see, so it's no surprise half of this is living in the fridge as leftovers on call that must be eaten with a spinach salad!
Baked penne, Italian baked tofu, and a roll.