I am a 90’s kid and there’s no reason for me to deny it. I spent many an afternoon in front of a TV watching cartoons with a box of Totino’s pizza rolls. I’m sure most other 90’s kids remember watching shows like Hey Arnold and Rugrats after school, although maybe the pizza rolls were a particular remnant of my own childhood.
I always have fun recreating foods like this and pizza rolls have been on my to-do list for years. I very specifically remember the thin and crispy, oily crust, so I knew a pizza crust wasn’t going to work here. I made a basic pasta dough, but used a bit of vital wheat gluten to firm it up. Alternatively, you could just use bread flour, but it’s not something I usually have on hand.
I didn’t get any pictures of the rolling and filling process, but it’s the same as making ravioli. YouTube is a great help for beginners if you’ve never made ravioli before, but it’s pretty simple. Dough, filling, and dough, and just seal around the edges.
I fried these, but they could possibly be baked on a parchment lined pan. The crispy crust effect won’t be the same so as long as you’re not eating them daily, I recommend a shallow fry. This recipe makes about 12, but you can easily double it and keep the rest refrigerated after cooking until you’re ready to eat them.
Be sure to check out the Vegan Meringue Group on Facebook for more aquafaba recipes and a thorough FAQ.
Last year we planted a cherry tomato plant…if only I knew then what I know now. It was a prolific plant that produced more tomatoes than we knew what to do with. In fact, quite a few were lost to the ground in the months while it was growing. Little did we know, those lost tomatoes would sprout with a vengeance this year.
We have a two car garage and the entire area behind the garage is full of tomato plants. I can barely keep up with them – these were picked 3 days after I had picked a similar amount. My husband has been taking them in his lunches and I’ve been snacking on them, but we still had four cups that had gone untouched.
I made this recipe multiple times last year with our abundance of tomatoes. If you want it really red, add tomato paste or red wine, otherwise the sauce will have an orange tinge to it.
I was inspired by a post by Princesses and the Peas and I just had to try this recipe. I love quinoa right now (but seriously, who doesn’t) and eggplant is still abundant in my garden. This was a delicious recipe that’s super filling and healthy. I added some zucchini and tomatoes from my fridge. I loved the big bursts of sweet cherry tomatoes in between bites of quinoa. You could easily use regular diced tomatoes or even a can of tomatoes if that’s what you have.
This was perfect with my coconut milk cheese, especially blended into the mixture-I kept finding big chunks of cheesy goodness as I was eating. It was even better the next day, as most casseroles are.
About 4 months ago, Ken and I spent 10 days in New Orleans for a vacation/work conference. After the first few days of exploring antique shops and restaurants in the French Quarter and the Warehouse District, I relaxed in our hotel and watched about 8 1/2 consecutive hours of Food network.
Between meeting Ken for lunch and going out for dinner, I watched an old Ina Garten episode that featured a vodka sauce recipe. I wanted to try it as soon as we got home. The original recipe called for cream, which I substituted with Tofutti sour cream. However, if you have a cashew cream or even some leftover pine nut cream from my previous post it would be even better. I’ve also made it without the cream entirely and it’s still extremely delicious.