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Vegan pho

26 Thursday Jul 2018

Posted by Zoli in Uncategorized

≈ 1 Comment

My daughter and I made this for lunch today (using the proper noodles this time), and it turned out so delicious. Time to reshare.

lushesfood

vegan pho-5

If you don't already have all these whole spices, you can pick up a cute little packet like this in an Asian grocery. If you don’t already have all these whole spices, you can pick up a cute little packet like this in an Asian grocery.

vegan pho-1

They said it couldn’t be done!

Ok, ok. ONE person told me it couldn’t be done. In kind of a patronizing way. So I say to that one person: PHBLTTT! In any case, there are Buddhist Vietnamese who have vegan pho once in a while themselves, so this is already a thing.

I am a little sad that I used the last of my flat rice noodles in a spicy coconut soup, so my pho has — ahem– somen noodles in it instead. WHA?? I know, I know. But just look past the noodles! Look at the broth, the cilantro, the chilies instead! We do what we can after all. We do what we can…

Behold, my vegan pho recipe!

Ingredients
Serves 4 small bowls or 2…

View original post 475 more words

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Spring greens and salsa pizza

05 Tuesday Apr 2016

Posted by Zoli in healthy, pizza, pizza sauce, Sauces, tomato sauce, Uncategorized, vegan, Vegetarian

≈ Leave a comment

Tags

asparagus, pizza, spring greens, vegan pizza, vegetarian pizza, zucchini

green pizza-7

green pizza-6

green pizza-4

I tried this pizza two ways–with cheese and without. Happily, both were good, but roll the pizza dough out thin since these will be drier than a gooey tomato/mozzarella pizza.

Ingredients

Pizza dough
Fresh salsa, not jarred (or sliced ripe tomato)
Fresh asparagus – 3 stalks for individual pizza or 6-8 stalks for a family pizza
1/2 – 1 whole zucchini, sliced thinly on a mandolin or by hand
1-2 garlic cloves
fresh chopped herbs such as oregano or basil (optional)
olive oil
salt and pepper
aged parmigiano or other cheese such as goat cheese or taleggio (optional)

1) Slice each asparagus stalk thinly. If making individual pizzas, use about 3 asparagus per pizza. For a larger pizza, use 6-8. Likewise, adjust how much zucchini you use to the size of your pizza.
2) Mince or thinly slice the garlic cloves and mix with olive oil, fresh ground sea salt and black pepper. Toss the sliced zucchini and asparagus in the garlic olive oil till thoroughly coated.
3) Roll out the pizza dough to make a thin crust pie.
4) Spread salsa over (I used homemade salsa with dried ancho chilies, fresh jalapeno, tomatoes, onions and garlic). Layer the zucchini and asparagus onto it. (Or goats cheese first, if using). Make sure to get all the garlic onto the pizza too. Add another grind of salt and pepper, a sprinkling of oregano or basil, and a healthy drizzle of olive oil over the pizza.
4) Cook in a pre-heated oven as you would normally a pizza, but keep an eye on it. The vegetables should be nicely roasted and the dough cooked after about 15-20 minutes.
5) Grate aged parmesan on top if desired.

green pizza-11

green pizza-10

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