French bread pizza! There was a huge air bubble in the middle of the loaf, which ended up being a pretty convenient receptacle for extra Daiya cheese. American ingenuity, yay!
reblogged from lovealwayscolynn:
Vegan Garlic Knots with Wheat Flour Recipe
Knot gonna lie, I want this in my face.
(Source: textsfromthexfiles)
(Source: prozac34, via misterfishy)
reblogged from lifesustainingmeasures:
Oven Toasted Daiya Mozzarella Cheese over Vegemite & Earth Balance Spread on Peasent Bread.
If you haven’t noticed by now previously living in Australia and living with and around Aussies here has had a massive effect on this American ‘gent.
reblogged from italianandvegan:
Garlic Bread
more recipes at italianandvegan.com!
First of all, sorry that once again I haven’t been posting very often. I have made myself a schedule though so from now on I’ll post at least one new recipe per week. Anyway, garlic bread! It’s extremely popular all over the place, and making it properly is extremely simple. This whole thing shouldn’t take you more than 10 minutes, not counting the time the bread’s in the oven. Hope you enjoy, and let me know what you think!
Ingredients (makes 6 pieces)
- ½ baguette
- 3 cloves of garlic (the bigger they are, the easier it’ll be)
- olive oil
- salt
Preparation (10 minutes + 10 minutes cooking time)
Slice the baguette diagonally so as to make the slices as big as possible. Put them all on a baking tray and toast in an oven for about 10 minutes, or until golden brown (traditionally you would grill them, but it takes more time and the result isn’t too different – plus, I don’t have a grill!). While they’re in the oven peel the cloves of garlic, but don’t cut them into smaller pieces. Once the slices of bread are ready, put them on a plate. Take the garlic and rub it all around one side of the bread, you should see the garlic melt and the bread should seem oily. Drizzle with olive oil and then add a sprinkling of salt. Don’t let these cool, enjoy them right away!
reblogged from sera-owls:
Remembered to take a photo before i ate it XD Vegan pizza round two.
This time for the cheezy sauce, I used 1/4 cup nutritional yeast, 1 teaspoon cornflour, 1 teaspoon plain flour and a bit of salt with some herbs.
idk why but this just looks so ridiculously good right now.
(Source: tea--lady)
reblogged from returning-to-life:
Dinner was curry spiced roasted onion squash, spinach and a ‘pizza’ made with the end slice of The Food Doctor Multi Seed & Oat Bread topped with cheezly, tofu, onions, blackbeans and a tomato sauce. :3
Improv pizza, still a pizza!
Mexican Style Crostini
Soyrizo, Mexican Rice, Soy Mozzarella Cheese, Jalapeño Chilies, Oregano and Tapatio Hot Sauce on Toasted Chili Pepper Sour Dough Bread. They’re like mini-pizzas.
- Greg in SoCal
[Crusty! - ed.]
(Source: animalfreediet)
reblogged from 1000-needles:
My first home made vegan pizza and garlic sea salt bread! Was soooo good.
First try? I think I’m in love.
