cosmiacian asked: Actually, it's really hard to tell if olive oil in the US is vegan - harder than just looking at ingredients at least, for 2 reasons. 1: It's not usually just olive oil. Companies often mix in cheaper oils to make their products more affordable, and since it would be impossible to source all those oils you can't prove they were all cruelty free. 2. The US has very few regulations on 'food' oils (ironic), so companies aren't obliged to give information on cruelty free practices.
It’s almost like they don’t want us to know what’s in our food!
Homemade dough w/kamut flour and coconut oil
Pesto base (tahini, lemon juice, olive oil, basil)
Red onion, broccoli, cremini mushrooms, and last but not least, leftover daiya cheddar cheese!
[From maniacdallas! - ed.]
I made some pizza-bread from left overs for morning munchies today. Olive oil + garlic + almonds drizzled on the crust, cooked so that it’s crunchie and not burned. Made with pesto sauce that wasn’t blended all the way so there were whole basil leaves :)
(Pesto: olive oil, lemon juice, pepper, garlic, dried tomatoes, fresh tomato skins, basil, cashews, almonds)
[Interesting, I like! Thanks for sharing, Abby! - ed.]
Vegan breakfast pizza:
Vegan crust, olive oil mixed with basil and oregano as the base, spinach, fresh basil leaf, tofurky sausage with sundried tomato (2 links), green jalapeño pepper, sundried tomatoes, thyme stalk and a mix of shredded jack and mozzarella daiya. Bake for 20 mins and enjoy!
It’s creamy and savory and satisfies all need for oozing yummy fun with a hard crust! Made this for a brunch and even my non vegan friends were begging for
Happy eating guys,
[ - ed.]