Right before I left on a business trip to sunny, warm Phoenix (please note that these are climate related adjectives that do not describe a fun time for me) I made pizza. Teese'd pizza, to be exact. I hadn't bought teese in months and couldn't freaking resist picking up one of the new small logs of mozzarella for sale at Food Fight! They were cute, I'd recently made marinara and had a batch of steamed Italian sausages at home. It was meant to be. I'll talk more about my Phoenix eats soon, which were sadly slim because I didn't have a ton of free time or a car but I worked one actually delicious meal in.
Speaking of Chicago Soy Dairy products, I'm expecting a bag of their new Dandies Vegan Marshmallows soon! Anyone have them yet? They seem to be the next big thing.
Let's continue on to the vegan pizza porn overloading....
Organic New Seasons pizza dough, Italian sausage, cremini mushrooms, broccoli, chard, red wine marinara, teese, dried oregano and sesame seeds.
Portland area folks - check out teese'd slices at It's a Beautiful Pizza.
Available by the slice and pie. Sometimes their sauce is herb-tastic and sometimes it's bland, what are you gonna do? They wear tie dye shirts, for pete's sake. I'll be eating great vegan thin crust slices in NYC next month on my annual pilgrimage to the home state.
Behind the scenes of the sausage.
I based the sausage recipe on Isa's Spicy Pinto Sausages from the PPK, which are in turn based on Julie Hasson's. I utilized fresh thyme and frozen pesto, among other things.
I like mixing the wed ingredients in my magic bullet blender.
After I'm done steaming, I literally toss the sausages into the steamed sausage drawer in my fridge. It's their home. Until I eat them.
More sausage, chard and creminis.