So, for the five of your left in the world who haven't heard me complain about it yet: I am moving. Tonight is my last night in my apartment before I permanently relocate to the House of Science. If I weren't so tired and covered in muck and dust and random Sharpie smudges, I'd jump up and down and yell "Hooray!"
Of course, to combine my household with that of the Man of Science I've had to downsize significantly. I didn't mind, given that I am already pretty stuff-adverse. So far my desk, couch, kitchen table, and coffee table have all been re-homed. Not to mention the piles of books and clothes that I've weeded out.
One way I got rid of stuff was to invite a bunch of friends over last week for a little "say good bye and take my stuff" party. It worked out pretty well. Lots of friends and dogs showed up and people ate, drank, watched the dogs chase each other around the living room, and even actually took home some of my stuff.
The one problem I faced that night was how to deliver on the snacks I promised in the invitation I sent out. My food supplies were dwindling and my time was fairly limited. Somehow, in the two hours between the end of the work day and the beginning of the party, I needed to come up with some kind of delicious snack food. First I looked at what I had in the cupboards.
I stared at everything for a while. Then it came to me. Panzaratti. Snacky, easy, quick, and delicious. Apparently all this packing and complaining hasn't totally ruined my brain.
Improv Vegan Panzaratti
One recipe for pizza dough. My favourite, as always, is this one.
1/2 can tomatoes, blended until smooth
2 cloves garlic, chopped
1 onion chopped
1 tbsp olive oil
1/4 cup nutritional yeast
1 tbsp sugar
1 cup loosely packed spinach, chopped
1/2 cup black olives, minced
1/4 cup roasted red peppers, minced
salt and pepper to taste
sprinkle of cornmeal
Prepare the dough and set it aside to let it rise.
Preheat oven to 400 degrees.
Heat olive oil on medium high, then add onion and garlic and cook, stirring constantly, until onion is transparent.
Add tomato sauce, nutritional yeast, and sugar. Reduce heat to medium.
When mixture begins to boil, add the rest of the ingredients. Let cook until spinach is wilted.
Let cool almost completely before filling panzaratti.
Roll pizza dough into small, flat circles. Place a spoonful of filling on one side of the circle. Fold other side over to form a half-circle and press the edges together with a fork.
On a baking sheet sprinkled with cornmeal, place all the panzaratti relatively close together. Bake for approximately ten minutes, or until dough begins to brown.
-I only had whole wheat flour left in my kitchen, so I didn't end up doing the mix of flours that the recipe calls for. Next time I would absolutely mix the flours. The purely whole wheat version of these snacks was good, but a bit on the heavy side.
-I froze all of the leftovers and ate these as lunches and snacks all this week when I had no time or utensils to cook with. This worked out very well.
-I said good bye to my beloved formica and chrome kitchen table today, but our parting was not all sorrow. I donated the table to the Raw Sugar Cafe which stands in retro splendor at the end of my street. Nadia, the owner, shares my affinity for tables of yore, and she was delighted to have my table in her cafe. She loaded me up with free hummus, tabbouleh, pita and cookies to show her appreciation. And now I can visit my table whenever I want to.