Pizza Pizza Plants to eat-sa!

Who doesn’t love pizza?! I don’t care who ya are….there’s nothing like a good slice of zza to chow down on. That being said, the huge amount of dough, gobs of cheese and grease soaked slices aren’t too appealing to me anymore.

But where to get that pizza fix!?

Kale & Tofu Parmesan Pizza
Kale & Tofu Parmesan Pizza

Today’s Lunch: Tofu Parmesan & kale pizza on a Wheat Tortilla

Mike was home for lunch today, so in between meetings, I whipped this quick & nutritionally dense plant–based pizza up. It was delicious!


2 whole wheat tortillas
1 cup of tomato sauce
2 cups of kale
8 button mushrooms slices
2/3 cup of Daiya Mozzarella Cheese
2 small tomatoes
1/2 package of tofu, drained and cubed
1 tablespoon of oregano, parsley, nutritional yeast, 1/2 tablespoon of garlic salt & a pinch of salt

Lunch for Mike & I
Lunch for Mike & I

Mix seasonings in a small bowl and toss in tofu. Bake at 375 for 15 minutes.

Tofu Seasoning
Tofu Seasoning
Tofu Parmesan
Tofu Parmesan

Spread both tortillas out – put 1/2 cup of sauce on each. Top with mushrooms, tomato, kale.
Once tofu is done, put on pizza and sprinkle cheese on top. Bake at 350 for 10-12 minutes. Wet the edges of the tortilla so it doesn’t burn.

Tofu Parmesan & kale Pizza
Tofu Parmesan & kale Pizza

Happy Lunch!

Italian Stuffed Portobellos

It’s been over a year since Mike and I have given up land-animals. No pork, cow, chicken, rabbit, quail, antelope, deer. If it has four-legs, we don’t eat it. So, that being said, we’ve broadened our horizons to plant based protein meat substitutes. Soyrizo, tofu, seitan, tofurkey sausage. It’s helped ease into the “What, no MEAT!” lifestyle. And you’d be surprised at the deliciousness offered in some of the substitutes!


Saturday’s dinner used Tofurky Italian sausage…we hiked all day and needed something hearty. Our goal was to park at Summit Lake and make it to Mount Spalding (13,842 ft!). It was incredible! We even brought the dogs, who made the ascent to the Summit…just barely. There were several sections where I thought my heart would stop it was so steep…but we forged on and made it, just in time for the snow showers!All-in-all, our family made it safely up and back down just in time. Although next time we plan to head up to the mountains, we’ll definitely bring warmer gear (Mike had a tee-shirt and shorts on…thank god there was a bag of dry-cleaning in the trunk, so he could put on a dress shirt and be the Fancy Hiker).

When we arrived home, we were both ravenous!  A quick look in the fridge found two HUGE portobello mushrooms, Tofurky Italian Sausage links, some pre-made polenta and asparagus…why not stuff the shrooms with the furky? YES!

Mount Evans

Italian Stuffed Portobellos

2 big portobello mushroom caps, de-stemmed and washed
Tofurky Italian Sausage links
2-3 tablespoons of Parmesan cheese
Salt, Pepper, Onion powder, olive oil & balsamic- for the portobello marinade

Homemade Tomato Sauce
1 and 1/2 tomatoes
3 garlic cloves
1/3 cups veggie broth
3-5 fresh basil leaves
1/2 tablespoon of oregano
Pepper to taste

Add all ingredients for homemade sauce into a blender or food processor. Blend until mixed.

Brush portobello caps, with olive oil and dust with salt, pepper and onion powder. Put a bit of olive oil and balsamic in the cap. Let sit for 5-10 minutes in the fridge.

Start grill, get nice and hot. Put caps on the grill for about 7 minutes – you want them to have grill marks on them, but not burnt.
You can put the tofurky links on when you put the caps on – flip after 3 minutes.

Stuffed Portobello

Take off caps & sausage – put caps in a small baking pan. Cut up sausage and fill the mushroom caps. Pour homemade sauce on both caps & top with cheese. Bake at 350 for 10 minutes.

Mountainous Meal

Bon appetite!

Fried stuffed peppers with brussel sprouts’ Stuffing in a spinach pesto

They say the weather in Colorado fluctuates significantly, so you should always be prepared. They weren’t fooling! Today, after my work day ended, I headed outside for a workout…figured a gorgeous Colorado afternoon outside beat any gym! 25 minutes in, drops start falling….I ignore, but about 10 minutes later, hail starts pelting down.

What the $&#€! It’s June!

Well, this just means dinner creations get started early!  I grabbed inspiration from my Maid of Honor gift, Vegetables from an Italian Garden cookbook. I usually spend anywhere from 20 minutes to an hour on dinner….this meal took about an hour, with everything said and done. But, totally worth it!!

Stuffed Peppers

Fried stuffed peppers with Brussel Sprout Stuffing in a Spinach Pesto

Spinach Pesto (this makes a lot, so save half for another meal- I made caprese sandwiches for lunch with some!)

A handful of spinach
2 tablespoons of olive oil
1 tablespoon of fresh Parmesan cheese
About 1/3 cup veggie stock
2-3 cloves of garlic

Brussels Sprout Stuffing
15-25 Brussel Sprouts
2 pieces of thick, crusty bread (I used whole grain from Sprouts)
1 tablespoon butter
3-4 tablespoons of the spinach pesto

Fried Stuffed Peppers
3 Peppers- 1 green, 2 red
1/3 of a yellow onion, minced
1 hot red pepper, minced (this is a preference, can be left out)
2 garlic cloves, minced
4 tablespoons olive oil
2 teaspoons red pepper flakes
1 egg
3 tablespoons flour
1 package of firm tofu, drained
Panko crumbs


Heat oil in a pan, add garlic & onion & hot pepper. Add red pepper flakes. Saute for about 3-5 minutes. Add tofu to the onion mixture, crumbling it with your hands or a spoon. Brown/sauté for about 12minutes.

Cut butts off of brussel sprouts an add to a pot with about 1 cup of water. Bring to boil and steam for about 5 minutes, till soft.

Cut peppers lengthwise. De-seed and sprinkle bottoms with flour, then brush with beaten egg, then sprinkle with more flour. Set them aside to be stuffed.

Peppers stuffed with Tofu

Once tofu mixture is brown, scoop into pepper halves then add peppers back to pan, adding a bit more oil. Sauté for about 20 minutes over medium-medium low heat. Put lid on for about 9 minutes, then take lid off. Add panko crumbs during the last 3 minutes.

Brussel Sprout Stuffing

Once brussel sprouts are soft, cut in half, add butter to a baking dish, along with sprouts and spinach pesto. Add the crusty bread, tearing or cutting into small pieces. Mix together. Bake at 350 for 15 minutes.

This is a bit healthier than the original recipe…they are not deep fried, in fact you could probable omit the flour and egg and have it turn out just as scrumptious! It sounds like a lot of steps, but while one thing is happening, you can work on the next thing! People have asked me how long things really take, and they don’t take long…it’s just about managing your time in the kitchen and being confident on yourself.


Enjoy this….Mike definitely did and ate all the brussel sprout stuffing!