Imagine ribbons of fresh basil intersecting the ribbons of crispy kale. With the garden bursting with squash and kale, I set out to find a lightened-up version of a white pizza sauce. The one that sounded best was this recipe from Vegan in the Freezer . Vegans, follow that link for the original vegan version. I didn't have cashews, so I substituted sour cream for that part. I also eliminated the flour to make it safe to taste raw, and reduced the amount of almond milk to avoid making it too runny after the previous two changes. It's SO good. Full of flavor and brings out the freshness of the vegetable toppings. The recipe yielded enough for two pizzas, so I was planning to freeze half, but we are craving more so I'm just leaving it in the fridge for a few days before making another pizza. The Recipe (adapted from Vegan in the Freezer): (yields enough for 2 pizzas) 3/4 c sour cream 3/4 c almond milk 1 tb nutritional yeast 1 tb lemon juice 1 tsp garlic powder 1/4 tsp onio
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.