RECIPE: Zucchini-Wrapped Lemon Pepper Tofu with Cabernet Marinara

You guys, it’s been way too long since I updated this blog. But I’m making up for it now with an awesome recipe! For whatever reason, a few days ago I got the urge to wrap something in zucchini strips (don’t we all?). My mom had also requested I make a cabernet marinara sauce, like her mama used to. Unfortunately, we don’t have Grandma’s cabernet marinara recipe, so I just adapted the pizza sauce recipe from Vegan with a Vengeance.

I had some tofu in the fridge and not much else, so this dish was born. It looks super fancy and tastes awesome, but is actually pretty easy to make!

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Pizza Friday: Wheatball Pizza

This post contains many firsts! It was my first time cooking from Vegan on the Cheap, which just came in the mail a few days ago and I made 2 recipes from, my first time using the shredding blade on my food processor (which was fun, and I only did because I had the food processor out already but would not use if I hadn’t), my first time putting carrots in marinara sauce, and of course my first time making a “meatball” pizza.

The pizza was inspired by this delicious looking one posted on the PPK forums. The original purpose of my pizza was to see how it would taste with Veganomicon beanballs, but then I saw the wheatballs in VOTC and was eager to try them. I also made the marinara sauce from VOTC instead of Vegan With a Vengeance‘s pizza sauce.

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