Staycation Meal #20

 

This is the kind of meal that I would only make when off work--far too involved for even an ordinary weekend--and I'm a bit miffed that it wasn't prettier. But it was good!

We start with a recipe for pesto potato stuffed crust pizza from My Quiet Kitchen. I made the crust and the cashew-based mozzarella, but I used jarred vegan pesto. It was very involved, but pretty great--I especially loved the stuffed crust. It was pretty calorie-dense and I could easily have just had one slice. Potatoes on pizza may sound weird, but they even put potatoes on pizza in Italy, so I'm not just a vegan weirdo.

I made a simple tomato and arugula salad to be on the side, dressed with balsamic vinegar and olive oil with flaky sea salt and black pepper to finish. I make this salad every so often and always love it, so I don't have much to say there other than to reiterate that balsamic vinegar is delicious.

To round out the proteins, I made the Tuscan stewed white beans from Rainbow Plant Life. This was a good recipe, though I don't know that I would necessarily make it again. I also don't know how successful I was with using stuff up, necessarily, because making the beans yielded me part of a tube of tomato paste. Oh, well.

What I did use up here (aside from produce and staples) was some jarred pesto. I also avoided buying cheese by making my own. Still working through things gently, I guess? I still have a few jars of pesto to get through, though, so please feel free to suggest some pesto recipes!