last night's dinner was sort of a finish-up-what's-in-the-fridge meal. i do my best to keep raw pizza crusts in the freezer for easier dishes like this one.
my fungus was about to grow more fungus, so i used 'shrooms for the pizza topping. they were marinated in equal parts shoyu and olive oil with a splash of agave and dehydrated for about an hour. there was a little bit of eggplant caponata left swimming in a lot of dressing - i blended it with a handful of soaked cashews, sun-dried tomato and garlic for a two-in-one tomato/cheese topping.
half of a zucchini leftover from my ramekin raw lasagna was spiralized for a small side of "pasta", topped with the aforementioned tomato/cheese sauce. the lettuce from our garden was served with a maple balsamic dressing john whipped up. (he likes to help in the kitchen
on a whim i made a strawberry banana ice cream cake for dessert. more details on this fabulous frozen delight to follow!=)