(Really, it's because we were gone this weekend, and haven't had a chance to go to the grocery store, and we can make pizza with pretty much anything around the house. But also we love it. So there's that.)
Pizza with homemade crust:
Make crust with my lovely KitchenAid mixer -- half white, half whole-wheat flour
Sauce it and top with whatever's available. I know we have half a red pepper and some onion. We also have half a ball of mozzarella, so that'll be yummy. And I bet we can find more stuff to put on it when we start searching.
Bake at 425 for about 20 minutes.
Stuffed portobello mushrooms (from The Mediterranean Vegan Kitchen)
Saute chopped onions, garlic, sun-dried tomatoes. Mix with chopped parsley, basil, bread crumbs and keep cooking. Add half a cup of broth, stir and heat. Stuff into mushroom caps and drizzle a little more broth on top. Put in a baking dish, cover with foil and cook for 45 minutes on 400 degrees. Sprinkle with pine nuts.
I'm thinking I'll make a little pasta and serve this over pasta and tomato sauce.
Lentil soup -- I'm choosing between an old favorite recipe and a new one that sounds good. Will update when I decide.
Have a good week!