Adapted from HHL
Pesto: blend together 1/2 cup walnuts, 1 packed cup basil leaves, 1 hefty cup spinach leaves, 1/4 cup parsley, a bit of nooch, juice of 1 lemon, and enough mirin to make it a pesto consistancey.
Tofu Ricotta: Press and crumble tofu, and mix with lemon juice, Italian seasoning, nooch, and garlic powder.
Grill chopped red onion and mushrooms on a panini press, and wilt some spinach.
On a pizza crust, spread a layer of pesto, followed by spinach, mushrooms, and onions, and lastly the ricotta. Cook/heat for a few minutes on the panini press.
No comments:
Post a Comment