For Christmas Eve dinner, we made the Pizza Puttanesca from Robin Robertson’s Fresh from the Vegan Slow Cooker. Both the sauce (kalamata olives!) and crust (so light and airy!) are delicious, though I was a little disappointed to learn that it only serves two. I want leftovers, dammit!
GARLIC HUMMUS BASE + SPINACH + KALAMATAS + RED ONIONS + CRUMBLED FALAFEL + MINCED GARLIC + SPICES (cumin, black pepper, lime juice, onion powder) + DICED TOMATOES. VEGAN TZAZIKI (made with plain soy yogurt) drizzled on after it came out of the oven!
The falafel was just store-bought dehydrated stuff that I rehydrated and added spices to. I drizzled a bit of olive oil all over the pie before putting it into the oven to make sure the falafel didn’t dry out too much. The tzaziki helped with that, too. Seriously this mmmight be my flava-fave pie I’ve ever tasted/made.