my Etsy shop. These will all be for sale (and more like this) at the Duluth show a week from Saturday.
Meanwhile - tofu pizza. Do not say, "Yuck!" This is outstanding! It's vegan, too, so you can impress your vegan friends. Here's the wine I used to cook with - I really like it and it's cheap!
Sharee's version of TOFU PIZZA - adapted from the Millennium Cookbook
Make some crust - you can find pizza crust recipes every where - but if you need one, let me know. (In a pinch you could use one of those ready-made crusts).
Make the tofu sauce. Toss all of the following into a blender:
1 pkg silken tofu
Juice of 1 lemon (remember, use a REAL lemon!)
1/4 tsp cayenne pepper
2 T light miso (get this at the natural food store)
1 tsp dried oregano
1 tsp dill weed (use dried if you don't have fresh)
1 tsp tarragon
1/4 cup chopped parsley
1 garlic clove chopped (you'd think the blender would do this but you have to start it)
1/2 tsp salt
a few grinds of pepper
Here is the sauce in the blender (the red is through the blender glass at our red counter top):
Make the garlic syrup:
16 cloves garlic, cut into slices
2 tsp extra virgin olive oil
1/2 cup vegetable stock
1 tsp sugar
1 tsp balsamic vinegar
1 tsp soy sauce (buy Kikkoman - it's the best)
1 tsp fresh rosemary, minced
Put all ingredients into a small sauce pot and simmer until it turns syrupy.
This is garlic still from our garden!
And here's the sauce simmered down:
Preheat the oven to 475. Roll out the dough and put onto a cookie sheet or something (dust the sheet first with a little cornmeal). Spread the tofu sauce on the dough. Sprinkle the garlic syrup around the sauce. Top with sliced portabella mushrooms and some pecans (or pine nuts or any nuts you have).
Bake for about 12 minutes or until crust is done. YUM! (This photo shows the pizza pre-baked - it will be all bubbly and yummy when it comes out of the oven!)