Saturday, October 8, 2011

Vegan MoFo, Day 8: Today Sucks...Oh, Wait, There's Pizza?

This has been one dreary-ass day (aside from the wedding The Hubs and I attended. Congrats Beth and Nick!). But otherwise, the rainy pits. Definitely an evening best spent climbing back into a sweatshirt and lounge pants, watching kitschy ghost shows, and listening to the rain pound on the roof.

Since I assigned my blog to the "Comfort Foods" category, I thought I would throw some of that in here. Let's face it, as tasty as "boeuf" bourguignon and sushi are, they aren't REALLY comfort foods. Unless you slather them in hot sauce/cheeze sauce. Then I'd make them any time I felt glum.

There's also pizza. Our adopted American past time. Yeah, because eating pizza is sort of like a sport nowadays. (Side note: since when did the guy from the Operation kids game have man boobs? I saw the new version on TV today, and he's HUGE.) This is most definitely a "foodie" dish. I think I remember hearing an NPR article a while back about the war between two pizzerias in NY: one that had been the first known pizzeria in the US (which had closed its doors for a while) and one that was established later but was claiming to be the longest-running pizzeria in the US. People and their pizza! Yikes!

So let's get into those sweats and enjoy some BBQ Chix Pizza, people!

"Not Like the Oldest Pizza in the US, But F-ing Tastycakes"
serves probably more than my one portion

pizza dough (we had store-bought, but feel free to make your own from the vast numbers of recipes out there)
3-4 tbsp BBQ sauce (we used Annie's brand)
1 package chick'n, cooked until golden
several handfuls of Daiya (I just had cheddar on hand)
Sprinkle of parsley and red pepper flakes

Preheat oven to 425 degrees F. Cook your chick'n. Spread your pizza dough on an oiled baking sheet. Bake it for about 5 minutes, then remove from oven.

Spread BBQ sauce on crust, followed by half the Daiya, then the chix, then the rest of the Daiya. Sprinkle with the dried parsley and red pepper flakes. Pop back in the oven for about 5-7 minutes more until ooey-gooey.

Enjoy it on the couch, watching a back episode of Jeopardy!, and lamenting the rain. Ho hum.

In other news, I am now into the 140's (as in weight). I haven't been here since...maybe 2006(?) That means that I've gone from 175 lbs. when I went vegan Jan 2, 2010 to 148 lbs today. Holla!


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