I am happy to report that, thanks to some very lovely ladies – specifically Angela, Isa, and Robin – who have recently all made great contributions to my cookbook collection, my family and I have been eating quite a bit better. After my first confession about never cooking unless for the blog I had a few concerned readers (like my mom). A week later I made the second confession about my empty pantry and cereal dinners and while writing that post I decided that something had to change. I am 31 years old, I have two children, and I write a food blog. It’s time to get it together and cook some food.
My resolve began with stocking the pantry. There is really not much I can make with a handful of walnuts, a cup of nutritional yeast, and a can of chickpeas. Believe me, I’ve thought about it. So I cleaned out the cupboards, tossed the expired stuff, organized the baking area, and stocked the shelves.
I’m so excited about this pantry makeover that I find myself opening up the cabinet doors for a quick peak inside every time I pass through the kitchen. I also started the week by making a meal plan. I chose several easy-yet-delicious sounding recipes from the new cookbooks I’ve recently acquired and I even found the inspiration to make up some of my own recipes. With a kitchen full of food and a well-thought out plan, I’m finding preparing dinner be a relaxing way to unwind after these long days.
The inspiration for this Vegan Banh Mi Pizza came from this recipe. I have no idea when or how I found the recipe, but whenever I did I was smart enough to pin it onto my “To Veganize” Pinterest board. Last week I rediscovered the recipe when browsing the board for inspiration and immediately it went on the meal plan.
This vegan Banh Mi Pizza is perfectly creamy and spicy and sweet and sour and one that I will definitely make again and again.
- ¼ cup veganaise
- 2 tsp hoisin sauce
- 1 tsp soy sauce
- 1 tsp agave nectar
- 1 large carrot, cut into matchsticks
- 1 small cucumber, thinly sliced
- ½ cup rice vinegar
- 1 tbsp granulated sugar
- ½ tsp salt
- 8 ounces extra firm tofu, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- pinch of salt
- 1-2 tsp fresh grated ginger
- Fresh cilantro
- Jalapeño peppers (diced)
- Combine the ingredients for the pickled vegetables, submerging the carrots and cucumbers completely. Cover and refrigerate for at least 2 hours.
- Prepare the tofu marinade in a large, shallow dish. Marinate the tofu for at least 1 hour.
- Preheat the oven to 425F. Lightly brush pizza dough with olive oil and bake for 12-15 minutes until lightly golden.
- Heat oil in a skillet and panfry the marinated tofu until darkened and crispy, about 5 minutes per side.
- Prepare the Creamy Banh Mi Sauce.
- Remove the crust from oven and add sauce, pickled vegetables, panfried tofu, and remaining toppings. Enjoy!
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