joannaknits (joannaknits) wrote in dailyvegan,

I know how you people love recipes!

Firstly, I made this soup again—this time using Yukon Gold potatoes and adding loads of fresh dill—and Matt and I went through it in two days again. It's a definite winner for this weather: super-simple, cheap ingredients, healthy, hearty.

Last night, I made pizza using the dough from Vegan with a Vengeance. We are huge homemade pizza fans and this is the best pizza dough recipe I have made yet. It tasted just like rustic pizza from an Italian restaurant. The toppings were pretty standard, just using up veggies, but the crust was killer. And since it makes enough for two pizzas, we have pizza dough sitting in the freezer ready to defrost and bake up another pizza this weekend!

Tonight I am making this spinach dip and a giant salad with golden raisins, Bosc pears, and Amy's Gingerly Vinaigrette.

Share, share, what are you eating?
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