Vegan Pizza

Despite the fact that Zander is feeling a bit under the weather, today was a good day!

After several days of rain, the sun finally came out, and the temperature was in the 60s. While out running errands, we bought another huge bag of scratch grains. Just before lunch, we had a great time feeding the ducks, geese, and coots in my parents’ back yard and splashing in puddles by the lake.

Because Zander wasn’t feeling well, his Grandma bought him some new crayons and let him choose a cuddly stuffed animal at the store. She and I were rooting for an adorable little black and white penguin, but Zander absolutely insisted on the pink hamster pictured below. I don’t know why, but for Zander, it was love at first sight, and you can’t argue with that. So Grandma bought the pink hamster, and we brought him home.

Tonight for dinner, we decided to make vegan pizza. This is something that Zander LOVES to do, and the pink hamster apparently wanted to help.

We started by lightly sautéing some diced crimini mushrooms, tomatoes, vegan sausages (Tofurkey kielbasa), and black olives in a bit of olive oil and spices. Ordinarily, we include some chopped greens on our pizza, as well, but we were all out of spinach and kale. We didn’t stress about this, because we knew that Grandma was making fresh boiled okra (one of Zander’s new favorite foods, true to his Southern roots) and a side of vegan coleslaw.

Now for the assembly. We used an Amy’s frozen “no cheese” pizza with roasted vegetables as our base.

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Like any good pizza maker, Zander first had to sample the toppings.

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Then he offered some toppings to his new friend, the pink hamster.

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After smoothing on the pizza sauce with a large spoon, it was time to add some Daiya vegan mozzarella cheese.

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Unfortunately, nobody told Zander that we weren’t going to use the entire bag!

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Next step was adding the mushrooms, vegan sausage, tomatoes, and black olives.

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More sampling occurred to ensure that the quality of the toppings was consistent throughout the bowl.

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Then Zander picked up some of the spilled vegan cheese and put it on top.

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We baked the pizza at 425 degrees for about 15 minutes, and buon appetito, it was ready to eat!

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While the pizza was baking, I drank a big glass of Vitamineral Green. I’ve been doing this about 30 minutes before each meal for the last few days as a part of my sugar detox, which I hope to write more about soon. It looks like swamp water, but it is one of the most amazing and nutritious whole superfood products out there, and it becomes strangely addictive once you’ve been drinking it for a few days. I’ve also been making a daily hot tea of Vitamineral Earth, and I highly recommend that product, as well.

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Zander’s method of killing time was a little different. He opted to put his new crayons to use, while the pink hamster watched.

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Zander almost always eats more on the nights that he helps me cook, because he feels invested in the process and takes pride in the outcome, so I gave him a nice large helping, and he had seconds of the pizza. That’s my boy!  🙂

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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