fuck yeah vegan pizza

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Posts tagged basil

reblogged from theveggieblackboard:

OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE

  • 1/2 clove of garlic
  • 1 handful of fresh spinach
  • 8 walnut halves
  • 1 handful fresh basil
  • 4 sun dried tomatoes
  • 3 tbsp of lemon juice (the more the better)
  • salt and pepper to taste

This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!

Who has two thumbs and can down a jar of pesto in one sitting? THIS GAL.

(via fuckyeahfatvegans)

reblogged from hashtagveganista: Killer pizza. I usually use Vegan Dad’s dough recipe, but this time I used Isa’s. Both are stellar. The tofu here was marinated overnight in Frank’s redhot, liquid smoke, balsamic vinegar and soy milk. The sauce is a purée of spinach, cashews, coconut milk, basil, salt/pepper. Topped with Daiya, mushrooms and artichokes. unf.

reblogged from hashtagveganista:

Killer pizza.

I usually use Vegan Dad’s dough recipe, but this time I used Isa’s. Both are stellar.

The tofu here was marinated overnight in Frank’s redhot, liquid smoke, balsamic vinegar and soy milk.

The sauce is a purée of spinach, cashews, coconut milk, basil, salt/pepper.

Topped with Daiya, mushrooms and artichokes.

unf.

reblogged from kittycatsnacks:

Pizza! 

On the left, Mexican-style Taco pizza: refried beans, salsa, onions, red peppers, black olives, avocados, corn chips and cheese sauce!
On the right, Italian-style Margheritaish pizza: tomato sauce, cheese sauce, daiya, black olives, red pepper, onion and tonnes of fresh basil!  

And hot agave mustard because I’m crazy for that stuff.  

reblogged from eurenicole: Pizza with Artichoke Hearts, Sun-Dried Tomatoes, Basil, and Balsamic  Just found out I can buy frozen vegan pizza dough at my nearest grocery store in the bakery section near the cakes. Whoa. So I bought two, let one defrost that day while we were at work, and that night I stretched it out with a roller, added oil over the crust before adding the sauce so it doesn’t all soak up into the crust as it bakes, and then I added the toppings! Don’t add the balsamic until the end when it comes out of the oven. Fresh and delish.

reblogged from eurenicole:

Pizza with Artichoke Hearts, Sun-Dried Tomatoes, Basil, and Balsamic 

Just found out I can buy frozen vegan pizza dough at my nearest grocery store in the bakery section near the cakes. Whoa. So I bought two, let one defrost that day while we were at work, and that night I stretched it out with a roller, added oil over the crust before adding the sauce so it doesn’t all soak up into the crust as it bakes, and then I added the toppings! Don’t add the balsamic until the end when it comes out of the oven. Fresh and delish.

reblogged from colegoudie:

Spicy Pesto Pizza (Vegan)

The commercial pizza industry is huge, and I was never a big fan of the greasy, cheesy pizzas they make, so I decided I would try to make my own. I made my own sourdough pizza dough, but you can go out and purchase your favourite pizza dough from your local market or bakery (try to get thin crust). 

Aside from the pesto sauce, the quantities here do not matter. In fact, the toppings don’t matter either; add whatever you fancy to your home made pizza! Make it yours. I love a little heat, so I went with a roasted anaheim chili. It worked really well. 

Ingredients:

Spicy Pesto Pizza Sauce (makes enough for two 10” pizzas):

  • 3/4 cup Basil
  • 1/2 cup Parsley
  • 1/2 Jalapeño
  • 1/2 cup Pine nuts
  • 1 clove Garlic, minced
  • 1 tsp Red pepper flakes
  • 1 tbsp EVOO (Extra virgin olive oil)
  • 1 tbsp Lemon Juice 
  • 2 tbsp Water
  • Salt and Pepper to taste 
  •  
  • Puree all these ingredients together and BAM, you have your own spicy pesto. Seriously this sauce is great. Add more oil or water if it is too thick. Add more pine nuts or basil if it’s too thin. Play around with it, there are no rules here and the quantities are just a guideline. If you have sauce leftover, it makes a great chip dip.

(My) Toppings:

  • Roasted garlic
  • Roasted anaheim chili
  • Portabella mushroom cap
  • Sun-dried tomato 
  • Pepper
  • Preheat your oven to 480F.

Put your pizza dough onto parchment paper and onto a flat baking sheet. Spread your pesto sauce onto your pizza, getting as close as you can to the rim. Use your finger and rub the rim of the pizza with olive oil. This gives it a nice texture and keeps the crust from burning to a crisp. Add your toppings to your pizza in the quantities you like, and place the whole thing in the oven. Depending on how crispy you like your pizza, this can take anywhere from 15 to 25 minutes. Keep an eye on it, and check the bottom of the pizza with a spatula. 

Divide into slices and enjoy with a cold beer.

Hope you like it! More recipes to come.

Yours in food, 

Cole. 

reblogged from livekindly: Almond Pesto Pizza Recipe from Vegan Cooking for Carnivores This pizza was amazing! I recommend this cookbook to anyone especially new vegans. The author is Roberto Martin who is the chef for Ellen DeGeneres and Portia de Rossi. Many of the recipes are vegan-versions of comfort foods that most of us grew up with! For the Pesto: 2 oz. fresh basil leaves 3/4 cup slivered almonds 4 cloves garlic (I did not use that much because I am not a huge garlic fan) 2 tbs nutritional yeast or vegan parmesan 3/4 cup extra virgin olive oil 1/2 tsp. salt, plus more to season pepper Add first 6 ingredients to food processor and process until smooth. Season with salt and pepper. How much easier can it get?! At this point you can refrigerate it and use it as a dip or whatever you want. I spread mine on flatbread with yellow peppers on top and baked it for 10-15 minutes. In the book he recommended putting some grilled onions, zuchini and red peppers on it too which would taste awesome.

reblogged from livekindly:

Almond Pesto Pizza

Recipe from Vegan Cooking for Carnivores

This pizza was amazing! I recommend this cookbook to anyone especially new vegans. The author is Roberto Martin who is the chef for Ellen DeGeneres and Portia de Rossi. Many of the recipes are vegan-versions of comfort foods that most of us grew up with!

For the Pesto:

2 oz. fresh basil leaves

3/4 cup slivered almonds

4 cloves garlic (I did not use that much because I am not a huge garlic fan)

2 tbs nutritional yeast or vegan parmesan

3/4 cup extra virgin olive oil

1/2 tsp. salt, plus more to season

pepper

Add first 6 ingredients to food processor and process until smooth. Season with salt and pepper. How much easier can it get?!

At this point you can refrigerate it and use it as a dip or whatever you want. I spread mine on flatbread with yellow peppers on top and baked it for 10-15 minutes. In the book he recommended putting some grilled onions, zuchini and red peppers on it too which would taste awesome.

reblogged from awyeaveganrecipes: VEGGIE CALZONE WITH GARLIC CREAM SAUCE Roasted Garlic Cream Sauce1 cup raw cashews, soaked for at least four hours or overnight1 1/2 cups filtered water1 bulb garlic1/2 yellow onion, sliced 4 cloves garlic minced1 tbsp minced fresh thyme leaves1 tbsp extra virgin olive oil Kosher salt and black pepper to tasteMethod: Preheat oven to 400 degrees.  Slice top off garlic bulb, drizzle with olive oil, sprinkle with salt and pepper and wrap in aluminum foil. Roast in the oven for about 40-50 minutes until tender.  Set aside to let cool. Drain soaking water from cashews and place cashews in a blender.  Add filtered water and blend for about 3-4 minutes on high until smooth. Heat a sauce pan on medium heat and saute onions, garlic and thyme until onions are soft.   Add cashew cream, salt and pepper to taste and cook on low for about 15 minutes until sauce becomes thick, stirring frequently to prevent burning.  Set aside. Tomato Concasse:8 large Roma tomatoes, peeled, seeds removed and diced2 tbsp finely minced garlic2 tbsp minced fresh basil1 tbsp extra virgin olive oil Kosher salt and black pepper to tasteNote:  You can use diced canned tomatoes, but if tomatoes are in season, it really makes a difference using fresh.Method: Fill a sauce pan with water and bring it to a boil.  Slice an X on the top of each tomato and immerse in the boiling water until skins start to peel, about 30 seconds.  Remove tomatoes and place in ice water to cool, or rinse under cool water.  Peel tomatoes, slice in quarters, remove seeds and then dice. Add olive oil to a sauce pan, add diced tomatoes, garlic, basil, salt and pepper to taste and cook until liquid is absorbed and tomato sauce is thick.  Set aside. Calzone Ingredients/Assembly:1 lb whole wheat/grain pizza dough (I used Trader Joe’s), divided into 4 portions1 head broccoli, sectioned into florets and steamed until crisp-tender12 oz baby spinach leaves4 cloves minced garlic1 tbsp extra virgin olive oil, plus more to brush top of calzone1/2 package Daiya Mozzarella Cheese ShredsKosher salt and black pepperCornmeal for dusting pizza peelMethod: Preheat oven to 500 degrees and preheat pizza stone for about one hour before using. Let pizza dough come to room temperature for 30 minutes and then divide into 4 equal portions, roll into balls on a floured surface and cover and let sit for another 30 minutes for gluten to relax before rolling out. Place broccoli florets in a steamer and steam for about 1-2 minutes until crisp-tender.  Cool and then chop into 1/2” pieces.  Set aside. Heat a large saute pan on medium-low, add olive oil, garlic, spinach, salt and pepper to taste and cook until wilted.  Place spinach in a strainer and press with the back of a spoon to remove most liquid, set aside. Roll out pizza dough to about an 8” circle, or to desired thickness and then transfer dough to pizza peel dusted with cornmeal to prevent sticking. Place about 2-3 tbsp roasted garlic cream sauce on the bottom half of the circle.  Top with chopped broccoli, sauteed spinach, 2-3 tbsp tomato concasse and 1/4 cup Daiya cheese.  Fold over top and seal edges tightly.  Brush with a little olive oil and sprinkle with kosher salt and black pepper. Bake for about 7-10 minutes (depending on your oven) until puffy, bubbly and golden brown.

reblogged from awyeaveganrecipes:

VEGGIE CALZONE WITH GARLIC CREAM SAUCE

Roasted Garlic Cream Sauce
1 cup raw cashews, soaked for at least four hours or overnight
1 1/2 cups filtered water
1 bulb garlic
1/2 yellow onion, sliced
4 cloves garlic minced
1 tbsp minced fresh thyme leaves
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

Method:

  • Preheat oven to 400 degrees.  Slice top off garlic bulb, drizzle with olive oil, sprinkle with salt and pepper and wrap in aluminum foil.
  • Roast in the oven for about 40-50 minutes until tender.  Set aside to let cool.
  • Drain soaking water from cashews and place cashews in a blender.  Add filtered water and blend for about 3-4 minutes on high until smooth.
  • Heat a sauce pan on medium heat and saute onions, garlic and thyme until onions are soft.  
  • Add cashew cream, salt and pepper to taste and cook on low for about 15 minutes until sauce becomes thick, stirring frequently to prevent burning.  Set aside.

Tomato Concasse:
8 large Roma tomatoes, peeled, seeds removed and diced
2 tbsp finely minced garlic
2 tbsp minced fresh basil
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
Note:  You can use diced canned tomatoes, but if tomatoes are in season, it really makes a difference using fresh.

Method:

  • Fill a sauce pan with water and bring it to a boil.  Slice an X on the top of each tomato and immerse in the boiling water until skins start to peel, about 30 seconds.  Remove tomatoes and place in ice water to cool, or rinse under cool water.  Peel tomatoes, slice in quarters, remove seeds and then dice.
  • Add olive oil to a sauce pan, add diced tomatoes, garlic, basil, salt and pepper to taste and cook until liquid is absorbed and tomato sauce is thick.  Set aside.

Calzone Ingredients/Assembly:
1 lb whole wheat/grain pizza dough (I used Trader Joe’s), divided into 4 portions
1 head broccoli, sectioned into florets and steamed until crisp-tender
12 oz baby spinach leaves
4 cloves minced garlic
1 tbsp extra virgin olive oil, plus more to brush top of calzone
1/2 package Daiya Mozzarella Cheese Shreds
Kosher salt and black pepper
Cornmeal for dusting pizza peel

Method:

  • Preheat oven to 500 degrees and preheat pizza stone for about one hour before using.
  • Let pizza dough come to room temperature for 30 minutes and then divide into 4 equal portions, roll into balls on a floured surface and cover and let sit for another 30 minutes for gluten to relax before rolling out.
  • Place broccoli florets in a steamer and steam for about 1-2 minutes until crisp-tender.  Cool and then chop into 1/2” pieces.  Set aside.
  • Heat a large saute pan on medium-low, add olive oil, garlic, spinach, salt and pepper to taste and cook until wilted.  Place spinach in a strainer and press with the back of a spoon to remove most liquid, set aside.
  • Roll out pizza dough to about an 8” circle, or to desired thickness and then transfer dough to pizza peel dusted with cornmeal to prevent sticking.
  • Place about 2-3 tbsp roasted garlic cream sauce on the bottom half of the circle.  Top with chopped broccoli, sauteed spinach, 2-3 tbsp tomato concasse and 1/4 cup Daiya cheese.  Fold over top and seal edges tightly.  Brush with a little olive oil and sprinkle with kosher salt and black pepper.
  • Bake for about 7-10 minutes (depending on your oven) until puffy, bubbly and golden brown.

(via awyeaveganrecipes)

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