
Lemony hummus base, topped with spinach, mushrooms, avocado and caramalized onions.
05 Thursday Apr 2012
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22 Wednesday Feb 2012
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Best pizza in a long time: Asparagus, sliced onion, slivered garlic, minced mushroom, black olives, spanish olives, cheese, and shredded spinach added at the end. Two nice things about this crust are it holds up well without being tough or chewy and it is very demure, letting the flavors of the toppings manifest much more than typical.
08 Wednesday Feb 2012
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25 Wednesday May 2011
A delicious combo of roasted red pepper, artichoke hearts, spinach, kalamata olives, mushrooms and onions. Best, we used an herb infused olive oil from Guiseppe’s in and on the crust, a fantastic, complementing addition.
-D
28 Monday Mar 2011
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Again, using the vegweb dough, which is increadibly easy to whip together and work with and further, makes the best crust we’ve had. We usually use at least 1/2 wheat flour and a bit less salt, also, double the recipe for a full, large pizza

Sliced, spiced garlic, red onion, kalamata olives, shitake, banana peppers and tomato: Topped with shredded spinach on oven exit.
;D
10 Thursday Feb 2011
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We bought a huge jar of sauerkraut for the phyllo tempeh reubens that seems to be related to the horn from which Loki drank when he took on Thor, in that it doesn’t seem to drain. Looking for ideas we found a reuben pizza recipe that has ravenous reviews at Epicurious.
We opted for one large pie as opposed to the minis:
The corned beef was approximated by boiling our remaining seitan in a seasoned broth.
The pizza got mixed reviews: Jen did not like it, however, she doesn’t like my seitan (!) so half the pizza was only kraut. I thought the half with the seitan was pretty good. Definitely go easy on the mustard and heavy with the kraut.
As a bonus, after consuming the pies, Ari felt we needed an apple pie because three point one four one five nine… Arguing her infallible logic was pointless:
-D