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Toronto Toronto, ON, Canada

I made my own vegan pepperoni from a recipe by The Gentle Chef, Skye Michael Conroy. You can see that I painted half the pepperoni slices with avocado oil, cuz...oil. The pepperoni turned out so well I steamed pepperettes while it was in the oven (the pepperoni was baked). They will be refrigerated until tomorrow before I open them. The crust is from Bob's Red Mill, which comes with yeast and calls for two eggs -- but suggests the vegan option with flaxseed eggs, which I did. Halfway through the process I realized -- I am topping a gluten-free crust with pepperoni MADE of wheat gluten. Yowza! :D It was great -- except I wish I had the mozza Daiya on hand.

What do you serve to kids at a downtown screening of Babe? Vegan Bologna Rolls, with Tofutti American cheese and Greenbelt Microgreens, which automatically make everything look gourmet.

Dinner! Recipe via Carrots and Flowers

A great article on how to add umami flavours to your meals!