I so enjoyed my portabella pizzas from a few weeks ago that I decided to make them again. This time, after covering the mushroom caps in sauce, I liberally sprinkled vegan parmesan on top (Last time, I used Follow-Your-Heart cheddar, which was great). Then, I put the portabellas in my toaster oven for about 10 minutes. Yumlicious :o).
To go with the pizzas, I cooked up some Vitaspelt spelt pasta– note the presence of the ubiquitous maple syrup for dipping ;o). There’s a crisp, mixed-green salad on the side, and the blue bowl contains extra sauce– I love my marinara sauce!