I cant believe the amazingness that so many bloggers are bringing to Mofo. Keep an eye out on VeganMofo Page for fun giveaways and highlights. I will probably do a round up of some my faves too every week.

















I made

with parsley and thyme for this pizza. I used raw almonds and soaked them overnight. Peeled some of them and left some unpeeled (I am z lazy ;), hence the brown flakes in my cheese. With all the herbs and added sourness, it does taste fabulous. It is not exactly a feta though.





Crusty

Samosa savory toasts. Press some feta between 2 slices instead of the potato filling, coat in the savory batter and pan fry them. nom nom I used some of the feta on the pizza and used some to make stuffed savory french toasts. The toasts were an absolute hit at breakfast. Here is the recipe for thePress some feta between 2 slices instead of the potato filling, coat in the savory batter and pan fry them. nom nom





Pizza Steps:

In a bowl, mix warm water, sugar and yeast and let sit until frothy(10 minutes)

Add the flours, salt, herbs and evoo.





Mix and knead for a minute, spray water on top and cover with a damp towel.





Let rise for 1.5 hours. Listen to some music, walk the dog. Clean the kitchen, setup props, yell at the buyers who are giving an inflated price for the house you like, think of more pizzas to make..





Use some spelt flour and oiled hands to gather the dough and knead for 3-4 minutes.

Roll this dough out to as thin as possible on parchment.

Brush evoo on top. Arrange the baby greens, golden cherry tomatoes, olives and mushrooms. Sprinkle feta liberally.





Sprinkle the spices and bake in preheated 410 degrees F for 12-13 minutes.

Broil on Lo for half a minute.

Take out, top with fresh baby greens/chopped basil, cut and serve.





Eat me.



Ricki’s Almond feta recipe variation: I added parsley and thyme for this pizza. I used raw almonds instead of blanched and soaked them overnight. Peeled some of them and left some unpeeled, hence the brown flakes in my cheese. The rest of the recipe is the same.