Garbanzo Salad Sandwiches, Veggie Pizza, and Teriyaki Tofu Stirfry

Today I made Garbanzo Bean Salad Sandwiches, veggies incorporated into the salad this time were green onions and bell peppers... I toasted some bread, slathered one side with AVK's Cheezy Mayo, slathered the other side with vegan mayo, topped with the Garbanzo Bean Salad, seaweed seasoning, romaine, and tomato.

Next up was some leftover pizza from this weekend served up with some Vegan Ranch. The pizza toppings included Tofurkey Italian Sausages, red onion, spinach, mushrooms, bell peppers, and a few slices of tomato. I used TJ's refrigerated pizza sauce and TJ's refrigerated whole wheat pizza dough... Shit's bomb!

Lastly, I cooked up a Cornstarch Coated Teriyaki Tofu and Broccoli Stirfry for a coworkers lunch tomorrow ($5) and some leftovers for me to indulge in.

More "Sausage" Crumbles

I can't get enough of these Sausage Crumbles! I had some leftover from making Stuffed Peppers and just want to sprinkle these magical crumbles on everything! So far I put them in a tofu scramble...

And on my Papa John's Pizza (I ordered 2 pizzas: Olive+Green Bell Pepper+Onion+Mushroom and Jalapeno+Pineapple, no cheese of course)... Yessss I'm moving cut me some slack!

CPK's Veganized Barbecue Chik'n Pizza

I made my favorite pizza again last night... CPK's Veganized Barbecue Chik'n Pizza! I didn't have red onions so I used some white and green. I am also pretty much over vegan cheese substitutes so I left my pizza cheeze free and globed on some Vegan Ranch... Perfection!

Before Baking

After

CPK's Veganized Barbecue Chik'n Pizza

INGREDIENTS:

-1 vegan pizza crust*
-Vegan Chicken Strips (1/2 an 8 oz. bag of Soy Curls or 1 8 oz. bag of Morningstar Farms Chik'n Strips)
-Your favorite barbecue sauce (Practically a bottle for coating the chik'n and for the pizza sauce)
-1/2 of a thinly sliced red onion, cut into rings or half moons
-1/4 cup chopped cilantro, optional
-1 small can of pineapple chunks, pineapple chunks cut in half
-Vegan ranch dressing for dipping, optional**

DIRECTIONS:

-Preheat oven to 450 degrees Fahrenheit.
-Make your pizza crust.
-Fry the Chik'n Strips or re-hydrated Soy Curls in a non-stick fry pan with some oil until they begin to brown.
-Once browned, remove fry pan from heat and coat the chik'n with barbecue sauce, mix until all the chik'n is coated, set aside.
-Chop up your pineapple, cilantro, and red onions.
-Cover your pizza crust with barbecue sauce, then top with the chik'n, pineapple, cilantro, and red onions.
-Throw (not literally) your pizza in the oven for 20 minutes.

Makes 1 big pizza.
Preparation time: 5 minutes (plus 30 minutes inactive)
Cooking time: 30 minutes (20 minutes to cook pizza, 10 minutes to brown chik'n)

*Link to the Pizza Crust
For the crust I added 3 tbsp Smart Balance Light, used 2 cups King Arthur Unbleached Bread Flour and 1 cup whole wheat pastry flour, used rapid rise yeast, and sprayed the cookie sheet the pizza was on with cooking spray

** Link to the Awesome Vegan Ranch Dressing
For thick vegan ranch I modify this recipe by doubling the vegan mayo and halving the vanilla "milk" or else it will be way too runny