First off, *thank you* to everyone who got excited with me over The Brit’s conversion! I’m still so stoked about it! We’re working on finding a non-dairy milk he likes right now. Soy was a no-go, rice was a definite no-go, as was almond… oat seems to be okay so far. Anyone have any other suggestions?
I hope everyone had a good Zombie Jesus Day! On Good Friday I made Hot Cross Buns. Except… I left off the crosses due to laziness. I tried to make pseudo-crosses by cutting an “X” in the top of each bun, but when they baked they ended up looking more like little horns. I guess I should have called them Blasphemous Buns instead.
I made another tester for Bianca’s cookbook! This time it was Buttermilk Biscuits – a southern staple. She hit the nail on the head again with this awesome recipe! They were light, fluffy, AND 100% whole wheat. I cut them into hearts because it’s cute.
And what would southern-style biscuits be without gravy? Bianca’s creamy Sausage-Sage Gravy made this an awesome breakfast.
This baked lemon-herb tofu didn’t turn out as fabulous as I’d hoped, but it was still tasty enough to eat! Mashed gold potatoes can make up for anything less than stellar, anyway.
There was nothing less than stellar about this pizza, though! I made apple-sage sausages to grill at my parents’ house on Saturday, and this was the perfect way to use the leftovers.
This was the first pizza I’ve ever made 100% from scratch. The ‘ricotta’ and pesto were inspired by the Isa Pizza in VwaV, but I didn’t have the right ingredients so I fudged it. Homemade: pizza dough, roasted red pepper sauce (no tomatoes – The Brit isn’t a tomato fan), tofu ‘ricotta’, spinach pesto (I didn’t have any fresh basil), apple-sage sausages and caramelized onions. This pizza was AMAZING.
And the best part? I still have half the pizza dough leftover, wrapped up in my freezer. I foresee much more homemade pizza in my future!
I was going to comment on your pizza when I noticed that all of your photos were especially superb! I recently made my first all-scratch pizza and it’s a whole new world! Endless possibilities, really.
Don’t write off soy milk too quickly — different brands are VASTly different. Some sweet, some not, some beany, some rich, they’re all worth a test run, I think.
HOLY YUM!!
That pizza is making my mouth water!!!