All posts filed under: Italian

Vegan Caprese-ish Salad

Garbanzo beans add some UMMPH to this vegan version of a caprese salad.

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Squash-Rosemary Pizza

Confession: I had this pizza for both lunch and dinner yesterday, and I could totally go for it again today but I ran out of squash, dang it. [Shakes fist at sky.]  The rosemary and red onions smell absolutely amazing while cooking, so if you live in an apartment building, don’t be surprised if there’s a knock at your door from your neighbor who thought they’d stop by, ya know, just “to see what’s up… Oh, dinner? Pizza, you say? Interesting…” Prepare to make new friends. 🙂

La Fiamma’s Sofia Pizza

There’s a pizza place called La Fiamma in my hometown of Bellingham, WA, that makes my all-time favorite pizza—it’s called The Sofia. I snooped on their website to get the ingredients, and have done my best to recreate the recipe. Not quite as good as the original, but close enough for those nights where 80 miles is just a little too far to go for a slice. La Fiamma’s Sofia Pizza Four Servings, Prep and Freeze Prep time:  1 hour 15 min  |  Cook and serve time: 10 min Make a double batch of this recipe: Pizza Dough III. I prefer pizzas with thin crust, so I roll my dough out as much as possible. If you like thick crust, consider making a triple batch. That’ll probably leave you with one or two extra crusts that you can freeze, plain. For a quick bite on a lazy weekend afternoon, just top with some pesto and sliced tomatoes and bake straight from the freezer. NOTE: You can also use pre-made dough—get enough for 2, 12- to 14-inch …

Fettuccine with Cannellini Beans and Roasted Red Peppers

This creamy roasted red pepper sauce has a little cayenne kick to it, and the flavor of pan-sizzled garlic and chopped basil makes it’s way through to your taste buds just the way an Italian pasta sauce should. Fettuccine with Cannellini Beans and Roasted Red Peppers Prep time: 10 min  | Cook and serve time: 15 min | Ready in: 25 min Serves one Ingredients: 1/2 cup jarred roasted red peppers, sliced into thin strips 1 large Roma tomato, diced 1/4 cup chopped fresh basil 1/2 cup sliced spinach 4 ounces dry fettuccine pasta 2 teaspoons olive oil 2 cloves garlic, sliced 1/4 teaspoon cayenne pepper 1/3 cup cannellini beans 2 tablespoons cashew cream) 1/4 cupnutritional yeast (or Parmesan cheese) Pepper to taste Prep: Slice roasted red peppers and dice tomato. Chop basil and slice spinach. Cook and serve: Prepare pasta according to package’s directions. Slice garlic. Pour olive oil into a medium skillet over medium-low heat. Add garlic and cayenne pepper to skillet; cook until garlic starts to brown, 2 to 3 minutes. Add cannellini beans, roasted …