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Summertime Pizza

June 30, 2010

After several hot Chicago summer days, tonight’s cooler temp had me firing up the oven to make my favorite pizza. A crust that has risen overnight topped with tomato paste, spinach, tempeh and a tofu mixture… pizza night rules.

To make the tempeh ‘sausage’ topping crumble a brick of tempeh and sauté it in a pan until golden with some olive oil, Braggs or soy sauce, fennel seeds, paprika, oregano, red pepper flakes, and a few cloves of crushed garlic. The tofu topping is a brick of tofu, drained and mashed up, with a few heaping spoonfuls of nutritional yeast flakes, salt & pepper to taste, oregano, a little olive oil, and some more crushed garlic. The crust can be made ahead of time as seen in our webisode below from VL Season 1.

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