Pizza night! I cheated a little and used a Trader Joe's regular refrigerated crust, and it was dang tasty. I topped it with leftover pesto (VwaV), sundried tomatoes, sauteed portabello mushrooms, leftover pine nut cream sauce (Vcon) and, obviously, sliced tomatoes. It was a really awesome combo. The pesto was nice and fatty and kept it from seeming dry, and the pine nut cream sauce dolloped on was just the touch of creaminess that was needed to imitate some cheese factor. I would most certainly make this combo again, it was deeeeelicious.
I thought my lunch today was kind of impressive looking, so I decided to photograph it. The funny thing is, it took about 2 minutes to put together since it was leftovers. This is Quinoa Black Bean Salad that I got from Jenny at Vegetarian Adventure over romaine and baby spinach, with a whole wheat pita stuffed with tofu salad and sliced cucumbers. Oh, and some baby carrots. Cuz you can never have enough carrots. I looooooooove tofu salad, and I don't really follow a recipe any more, just add veganaise, relish, mustard, salt and turmeric to taste. I like it super creamy in these pitas, it's the perfect comb. The quinoa salad was a tasty surprise and used up a bunch of stuff that needed using up. And come on, it just looks beautiful and healthy, right? I felt healthier having just looked at it.
Of course, I had to sabotage that all by finishing the last 4 chocolate chip cookies from the other day. They had become really crispy and required dunking, and unsweetened almond milk is THE ticket for that. I can actually drink that stuff by the glass! I've never really been able to get into soymilk by the glass, it always set my stomach off just a little. Not so with my new love, almond milk - that stuff is smooth and fabulous and just the right consistency.