Lentils, of course – as I detail here.
Other than that, though, I make a pretty decent pizza. Here’s a simple dough recipe. Then just add whatever you want. I do sauce, cheese, onion, garlic, tomatoes, shredded tofu meat, and seasonings (I do black pepper, Italian seasoning, and nutritional yeast). You want the secret ingredient? Chipotle peppers in adobo sauce, both the peppers themselves as a topping and the sauce mixed into your pizza/marinara sauce. This ingredient is killer in a number of savory dishes: Shepherd’s pie, hamburgers, etc. It’s spicy as hell, though, so hold on. From first mixing the dough ingredients to pulling the finished pizza out of the oven takes me an hour on the dot – not bad for a very good pie of eight solid slices.
Also, proudly, I make my own granola and yogurt. I make both all the time, they’re staples in my fridge. The granola is pretty straightforward and doesn’t take much more than thirty minutes from start to finish. Hacks: replace expensive coconut or olive oil with canola/veg oil and maple syrup or honey with simple syrup (sugar + water + microwave). The yogurt is where the magic happens. First, you must buy a store-bought yogurt, the fewer ingredients the better. You must also buy a shelf-stable, non-refrigerated milk – soy is my go-to. Again, the simpler the better. Then just heat up the milk a bit so that it’s warm – not hot. Transfer to a bowl or two, add a spoonful or two of yogurt, mix it up, then put the bowls in the oven for 12 hours with the oven light on. Put a dish towel or plate over the bowls. And voilà, that’s it. You never have to buy yogurt again: colonize your next batch of warmed milk with the yogurt you’ve made. A note: sometimes it can fail – don’t get discouraged! A good strategy may be to heat up the milk so that it does get hot then let it cool down to a warm temperature.
The AM Intrigue 
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