Welcome 2014, avoir 2013.
2013 was a good year, I found my “voice” in this blog and now enjoy being part of a wonderful online community. My third granddaughter, Grace was born, another angel in the family. Everyone is healthy and happy, it does not get any better than that.
2014 is a blank slate, nothing is impossible, and everything is ahead of us. My plans (or resolutions) for the coming year include, learning Italian (part one of planning to visit Italy in the next couple of years), regularly practicing yoga (part one of fitting back into some of my favourite clothes) and eating a more healthful vegan diet (part two of fitting back into said favourite clothes) and, finally, making time for a relaxing bubble bath every week, complete with soft music, chilled wine and candles (me time).
Whatever your plans or resolutions, I wish you all a fantastic 2014 filled with love and laughter and sunshine.
For a final snack in 2013 or a first bite in 2014, this pizza is perfect. I cheated this time and purchased flatbread for the base, but you could make your own, or use tortilla’s. The tomato sauce is from my previous post Spaghetti (squash) with Roasted Tomato Sauce and Meatballs which is perfect here. You can top the pizza with whatever vegetables you like just make sure you roast them in the oven first, this intensifies the flavour.
- 1 pizza base of choice
- 1 cup roasted tomato sauce
- vegetables of choice sliced and tossed in olive oil and roasted in 325 oven for 30 mins (I like onions, mushrooms, asparagus and red pepper)
- 1 small eggplant
- 1/4 cup nutritional yeast
While roasting assorted vegetables, pierce eggplant all over with skewer and place in oven. Roast for 40 mins or until soft when pierced with knife.
Remove vegetables from oven and let cool slightly. Remove eggplant from oven and let cool.
Once cool enough to handle, cut eggplant in half and scoop out the soft flesh. Place in food processor with nutrition yeast and process until smooth. Season with salt and pepper.
Cover pizza base with tomato sauce, top with roasted vegetables. Spoon eggplant cheez over top. Bake in 375 oven for 10 – 15 mins until heated through and the base is lightly browned.
Remove from oven and let sit for 5 mins before slicing.
Note: I have not included nutritional information for this recipe as it will depend on the pizza base choice as well as the amout and type of vegetables your use.