Pizza and Wine

We found ourselves hungry and in the mood for booze last night so we made ourselves an awesome pizza from scratch. Unfortunately we drank a bottle of wine while we were cooking so the photo isn't the best.

We used a pretty basic pizza dough recipe but we made ours with whole wheat flour. We used jarred pasta sauce that we enhanced with sautéed shallots and garlic and several generous shakes of dried thyme and oregano. We topped our pizza with fresh basil, mushrooms, soy pepperoni and bell peppers. It was really the best pizza ever, despite our drunken cooking. Actually, maybe the drunkenness improved our enjoyment of the pizza.

Eggplant Adoration

If you love eggplant as much as we do you'll love this roasted eggplant and tomato panino as a mid week meal.



If you are interested in a fancier dinner time eggplant experience, these eggplant tomato stacks look great and they're a breeze to make.



We just sliced eggplants and tomatoes, brushed them with olive oil and roasted them in the oven at 450 degrees untl they started to brown. We then stacked our roasted veggies, sprinkling salt and black pepper and drizzling balsamic between each layer. We topped each stack with grated soy mozzarella and broiled the completed stacks to melt the cheese. We topped our finished stacks with basil chiffonade and served with a side of fresh spinach salad.

Lemongrass Miso

We love lemongrass and we love miso soup so we had to try this recipe.

The results were fantastic. It's a refreshing take on a classic Asian recipe. We did spice our version up a bit with some chili paste though. If you like a little spiciness this makes a perfect addition.

Meatless Mushroomletta

If you love a salty, vinegary, cheesy, messy muffaletta sub but you're looking for a lighter way to indulge you'll really like this mushroom-based alternative. Carb-avoiders take note!

Ingredients:
Olive oil for cooking
4 large portobello mushroom caps cleaned and gills removed
1/2 cup onions, chopped
3/4 cup green olives, chopped
1/3 cup pepperoncinis, chopped
1/2 cup chopped red hot peppers (a jarred version of these should be available at your supermarket)
1 large kosker pickle, chopped
5 oz soy mozzarella

Brush the mushrooms with some olive oil and cook them under a broiler until they become very dark in color and cooked all the way through.

While the mushrooms cook sauté the onions in olive oil until they become golden brown. Combine the cooked onions with the remaining ingredients and mix up the "salad" until everything is evenly distributed. You can adjust the ingredients to taste.

When the mushrooms are cooked spoon the olive mixture into them. Heat the cheese in the microwave to liquefy it and pour cheese over the tops of the stuffed mushrooms.