Killer pizza.
I usually use Vegan Dad’s dough recipe, but this time I used Isa’s. Both are stellar.
The tofu here was marinated overnight in Frank’s redhot, liquid smoke, balsamic vinegar and soy milk.
The sauce is a purée of spinach, cashews, coconut milk, basil, salt/pepper.
Topped with Daiya, mushrooms and artichokes.
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