{"id":46260,"date":"2018-01-01T20:41:01","date_gmt":"2018-01-02T01:41:01","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46260"},"modified":"2018-01-01T20:41:01","modified_gmt":"2018-01-02T01:41:01","slug":"tempeh-veggie-pizza%e3%83%86%e3%83%b3%e3%83%9a%e3%81%b9%e3%82%b8%e3%83%94%e3%82%b6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46260&lang=en","title":{"rendered":"Tempeh Veggie Pizza
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\"\"<\/p>\n

Happy New Year!<\/p>\n

I usually don’t do this, but this year I feel like making a resolution for the year seems a good idea for some reason.<\/p>\n

My resolution for 2018 is simple.<\/p>\n

“Get up and do it”.<\/p>\n

“It” can be anything, but mostly the things I talk about wanting to do but I always seem to find an excuse for not doing.<\/p>\n

Today I got up and went for a long walk in the skyway, which is not a huge thing but I think it was a good start.<\/p>\n

My sister visited us from Japan the last few days of the last year, and the new year’s eve was the last day of her short stay, and we decided to make pizza together for our last meal of the year.<\/p>\n

My sister eats healthy but she is not vegan, so I wasn’t sure if she would like the food we eat.<\/p>\n

So I was so glad that she liked our homemade vegan pizza (and all the other vegan foods we had at restaurants).<\/p>\n

We loaded our pizza with tons of veggies (portabella mushrooms, onion, yellow pepper, kale, kabocha squash, tempeh) and enjoyed it with cashew-tofu cream and basil sauce.<\/p>\n

I must say this was probably one of the best homemade pizzas of the year!<\/p>\n

Definitely not a bad way to ring in the new year.<\/p>\n","protected":false},"excerpt":{"rendered":"

Happy New Year! I usually don’t do this, but this year I feel like making a resolution for the year seems a good idea for some reason. My resolution for 2018 is simple. “Get up and do it”. “It” can be anything, but mostly the things I talk about wanting to do but I always […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,28,29],"tags":[],"class_list":["post-46260","post","type-post","status-publish","format-standard","hentry","category-bread","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46260"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46260\/revisions"}],"predecessor-version":[{"id":46267,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46260\/revisions\/46267"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}