portabello pizzette

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I know, tomatoes have nearly gone out of style, but I’m still sharing these little pizzettes with you because they’re warm and earthy and just might get you through those desperate moments when you are debating in your head between personal health/ respect for animals/sustainability/all other good reasons AND a pizza craving.

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I can’t quite explain my relationship to pizza, but it runs deep (dish). (Sorry.)
Utah tomatoes are sweet and red. Slice up your last lonely tomato you’ve been treasuring and give it the honor of topping off this rich, vegan pretend pizza.

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This tofu ricotta is magical. I’ve stuffed it in lasagna, paninis, piled it high on a toasted bagel for breakfast, and swiped it cold out of the bowel! Cold tofu made appetizing. It’s a wonder.

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Italian herbs are key! Jumpstart your underwhelmed palate and mopey colon and start tasting food again. It’s all in the herbs.

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Somehow my herb garden has not died, despite the shocking summer laser-sun-beams of the high desert.

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When life hands you seasonal displacement, high desert hallucinations and half-baked dreams, take all of the disparate ingredients, stack them on top of each other, throw them in the oven, and calmly sip some warm tea from your rocking chair. Try not to watch the clock too much, it will just take longer. The pizza will be ready soon!

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Your moment of patience has paid off. The mushrooms have become juicy and rich, the tofu ricotta has melted into Italian-spiced bliss, and the sweet tomatoes have a perfect little roast going on at the top.

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If you’re not sure what month it is or if you can’t remember how to spell rhythm, or if you have a chronic case of run-on sentences, it’s okay. One day at a time, just harvest your vegetables and let the oven do the rest.

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Portabello Pizzette
serves 3

3 portabello mushrooms
2 tbsp olive oil
1-2 medium tomatoes
5 ounces firm or extra-firm tofu (about 1/3 package)
1 tbsp nutritional yeast
2 cloves or 1 tsp minced garlic
Italian herbs- dried- a pinch of any or each: basil, thyme, sage, chives, rosemary, marjoram, parsley
(optional) Italian herbs- anything fresh from the above list
salt and pepper

Place the mushrooms stem side up, drizzle with olive oil, sprinkle with salt, and broil for 5 minutes on the top rack of the oven. Remove the mushrooms and turn the oven to 350 degrees. Remove the tofu from the package, and drain as much liquid as possible out by wrapping the tofu in paper towels and squeezing. Put drained tofu in a bowl and combine with nutritional yeast, garlic, dried Italian herbs, and salt and pepper. Crumble and mix with your fingers. Slice the tomatoes, rinse and mince the herbs. Build the pizzettes by placing some of the ricotta mixture on  each mushroom, covering with tomato slices and fresh herbs. Bake at 350 for about 20 minutes.

 

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