Mango fried rice

actually this is a recipe from the Post Punk Kitchen (see Lovely Veganistas) and I just made a small change with the veggies. Eat this and you will fall in love with vegan cuisine :)

Veganista Pizza

Cholesterol-free, non dairy, low-fat, kosher and delicious!

Pizza dough:

I made a simple dough of all purpose flour, active dry yeast, olive oil, a little sugar and salt and warm water. Knead for at least 10 min.

Pizza sauce:

sauté garlic and onion in olive oil, add some salt and italian herbs (whatever you like). Put in one can of peeled tomatoes, salt and pepper, cook until everything is real smooth, then add tomato paste

Pizza toppings:
1) Basil-Tofu-Cashew-Ricotta - mix basil-tofu and cashew nuts in a blender. It should be crumbly like ricotta cheese
2) Ruccola-Pesto - mix fresh ruccola leaves with garlic, olive oil and walnuts in a blender until creamy

Preparing the veggies:

cut into slices, the mushrooms and zucchini put on a baking sheet with some salt and olive oil in the very hot oven for some minutes until a little brown. The peppers just cut into thin pieces.

Roll out the dough, spread the tomato sauce onto the dough. Put the veggie slices on the pizza. Add the two toppings (just sprinkles, don't cover the whole pizza). Put into the preheat oven for approx. 8-12 min (you will have to watch!)

Straight out of the oven

Delicious!