Thai Tofu Pizza on Spelt Crust

Blogging Marathon# 66: Week 2/ Day 3

Theme: Pizza

Dish: Thai Tofu Pizza on Spelt Crust

For the last day of this week's marathon, I have an interesting pizza recipe. The base is a No-rise spelt flour crust and the topping is spicy peanut sauce with crumbled tofu. I was in an experimenting mode and found these recipes -- crust recipe from Vegan Richa and Thai tofu topping recipe from Nasoya -- and wanted to give them a try.

No rise instant pizza crusts seem to be the common theme for all three days this week (check out the instant-pizza crust and chickpea flour crust). This spelt flour pizza base doesn't need any rising time and is ready to roll once you have the topping done. Richa's original recipe has BBQ tofu topping, but I used the Thai style peanut-Tofu instead.

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Warm Millet Salad with Brussels Sprouts, dried Cranberries and Walnuts

I am trying to incorporate more whole grains these days and have been looking for some interesting recipes in my cookbooks and magazines. Found this hearty and delicious Millet and Brussels sprouts salad in Vegetarian Times magazine.

Brussels Sprouts have become my latest favorite and I have been buying them almost weekly these days. Brussels sprouts look like mini cabbage and they have been popular in Brussels, Belgium, and have originated and gained their name there. They are excellent source of Vitamin C and Vitamin K.

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Pan Seared Brussels Sprouts with Toasted Almonds

Here's a quick and easy side dish made with Brussels Sprouts for your holiday meals. Brussels sprouts have quite a bad rap because they tend to be pungent and mealy when cooked improperly. But this pan seared brussels sprouts recipe is so tasty that even my 3 year old couldn't stop eating them.

Pan searing brussels sprouts until toasty is a quick alternative to roasting them in the oven. Topping with crispy panko breadcrumbs and almonds nicely balance both the taste and texture of the dish.

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