This is my version of the classic Italian Easter Pie.
This is a meal that is typically served on holidays. I can almost understand why: there are a dozen reasons. Because I did not use the DOZEN eggs most recipes I looked at called for, I needed to up the ingredients, and therefore I wound up enhancing the flavor. I put artichokes, sun-dried tomatoes, spinach, sausage and homemade tofu ricotta in there. The crust was a snap to make, using the food processor, and I added a teaspoon each of oregano and basil to it. It came out flaky and crispy and oh, so delicious.
I am not a fan of bland, so I am glad this turned out so wonderful.
Cost Breakdown:
crust: $1
sausage: $1
artichoke and spinach: $3
onion, seasoning, garlic: $1
tofu, lemon, almond: $3
salad: $3
Total to feed a family of 5:
$12.00
5 out of 5 stars
This sounds wonderful and economical. I love all the ingredients in this recipe, especially the sun-dried tomato.
ReplyDeleteThank you, Kait! It was excellent. I love the combination of ingredients in this, too. It was a well-rounded meal, with Italian ingredients that I happen to love. A little more involved than usual, but I guess that is the other reason why it is supposed to be a holiday dish. Well, for us it was...Thursday!
ReplyDeleteI appreciate the comment!
This looks amazing that anyone even non vegan would eat. YUMMY !!!
ReplyDeleteThank you, polwig! I will post this recipe soon - I just have to write it up. It was YUMMY!
ReplyDeleteI like how you said... "I am not a fan of bland"... tee hee.. me neither! Nice job on this...
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