Dinner Plate #97
There was a bit of Field Roast pepperoni left from who knows when in my fridge and one frozen Tofurky Italian sausage, plus I had some vegan mozzarella, so I decided to make a pizza. I also had, after all, some tomato sauce in my fridge that needed using, so I seasoned that up and added some frozen tomato paste to make the pizza sauce. In addition to the sausage and pepperoni, I had some kalamata olives from the catering I adopted (you saw that on Monday, I think), the end of a jar of pepperoncini, some onions, and some red bell pepper. I put all that on my pizza and it was delicious! I usually have salad with pizza, but I had no lettuce. I did have some kale, plus a partial can of white beans in my fridge, so I made that into a bean-and-kale soup, Tuscan-style, with celery, carrots, onions, and one of the two potatoes that I had on hand. It was very easy--I just used some Edward & Sons bouillon to make the broth, and did a whiz with an immersion blender after it simmered for...
