We hadn’t made our own pizza in a while, so last week we fired up the oven and put together the best nearly-vegan pizza we’ve made yet. I tell you, I’m loving Veganrella’s flexibility more and more. It worked great on the pizza. We only used one kind of faux meat (Safeway’s soy selection was pretty poor): chopped up Momo’s Veggielicious Drummettes, which were quite good, even without the sauce. We used no dairy except for the bit that was already in the Boboli pizza crust. Anyone have a tried and true vegan pizza crust recipe that you’d sell your soul for?

The Veganrella also came in handy last night when I made Rice and Peas with Curry Cheese Sauce from Nava Atlas‘ Vegetariana. It took a little while to make, but most of the time was spent cooking the rice. The curry cheese sauce was mighty good, and I used Veganrella with great results. This stuff would be excellent over some steamed broccoli. The final result was a tasty, but relatively mellow, blend of Indian spices (tumeric, cumin, etc.) and easy to find ingredients. This was another “not-quite-vegan” dish, as I used a 1/2 cup of plain yogurt (I couldn’t find plain soy yogurt).