What better way to kick off our blog than with a pizza / scape / crumble extravaganza? (We picked up most of the vegetables and fruit we used from the weekly farmer's market this afternoon at Brunswick and Bloor in Toronto.)
For this pizza, we followed the pizza crust and pesto recipes in Susan O'Brien's The Gluten-Free Vegan.
We used pesto instead of tomato sauce, then piled on spinach, mushrooms, yellow tomato, onions and green peppers, with some soy mozzarella to boot!
By switching up the toppings and sauce, this could definitely be a weekly meal.
Scapes are a new vegetable for Jen and I this summer. They are like really garlic-y asparagus, but crispier. Today Jen roasted the scapes in a casserole dish with a bit of oil, black pepper and paprika and they were awesome. Scapes!
Finally, we had a crumble for dessert. We used the Peach and Blueberry Cobbler recipe from The Gluten-Free Vegan but used apples, blackberries, strawberries, blueberries and cherries for the filling. There was only about a half cup of sugar in this entire crumble! The top was pretty crumbly, but a little crumble never hurt no one! It was awesome. And, you can always switch it up with whatever fruit you happen to have -- what about bananas, coconut, peaches, rhubarb...!
So, this inaugural blog dinner is what we eatin' ... what you eatin'?!