fuck yeah vegan pizza

reblogged from chefinit: This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness. Pesto Cashew Ricotta Pizza vegan for the pizza: 1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds) 1 cup lemon garlic cashew ricotta 1 cup thick vegan pesto 1 large beefsteak or heirloom tomato, thinly sliced 2-3 shiitake mushrooms, thinly sliced 1-3 thin lemon slices, seeds removed 1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder spritz of lemon juice over top the assembled pie red pepper flakes as desired Lemon Garlic Ricotta 1 1/2 cups soaked and drained raw cashews (soak in salted water overnight) 1 tsp garlic powder 2 cloves of raw garlic 1/4 cup lemon juice 1/3 cup water + more as needed 1/4 tsp salt (or to taste) dash of pepper dash of cayenne 1 tsp mixed dried Italian herbs (optional) a few dashes of ground flax seeds (optional) small scoop of nutritional yeast (optional) Pesto (use your favorite pesto recipe or the one below) 1 1/2 cups fresh basil leaves 1/4 cup extra virgin olive oil 1/4 cup lemon juice 1 cup spinach (or another leafy green) 1/4 cup flat leaf parsley, chopped with stems 1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too) 2-3 Tbsp nutritional yeast a few dashes black pepper 1/2 tsp salt (or to taste) water as needed to thin out pesto during blend optional: 1 small jalapeno, stem removed (for heat) Pizza Dough (double recipe for XL pizza - 1 packet makes about M-L sized pizza) 1 yeast packet 1 cup warm water 1 tsp agave syrup 2 1/2 cups whole wheat pastry flour (or another variety) 2 Tbsp olive oil 1 tsp salt 1 Tbsp hemp seeds 1 Tbsp ground flax seeds 1/3 cup vital wheat gluten - helps with the chewiness of the crust Directions: Prep: soak cashews the night before in salted water - or at least for 4 hours. 1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours. 2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge. 3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge. 4. Prep your veggies by slicing shiitakes and tomatoes. *you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use. Preheat oven to 415-425 degrees 5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan. 6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder. 7. Add the tomato slices. 8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon. 9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes. 10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold! aaaaand my to-do list just got one pizza longer.

reblogged from chefinit:

This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness.

Pesto Cashew Ricotta Pizza
vegan

for the pizza:
1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds)
1 cup lemon garlic cashew ricotta
1 cup thick vegan pesto
1 large beefsteak or heirloom tomato, thinly sliced
2-3 shiitake mushrooms, thinly sliced
1-3 thin lemon slices, seeds removed
1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder
spritz of lemon juice over top the assembled pie
red pepper flakes as desired

Lemon Garlic Ricotta
1 1/2 cups soaked and drained raw cashews (soak in salted water overnight)
1 tsp garlic powder
2 cloves of raw garlic
1/4 cup lemon juice
1/3 cup water + more as needed
1/4 tsp salt (or to taste)
dash of pepper
dash of cayenne
1 tsp mixed dried Italian herbs (optional)
a few dashes of ground flax seeds (optional)
small scoop of nutritional yeast (optional)

Pesto
(use your favorite pesto recipe or the one below)
1 1/2 cups fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 cup spinach (or another leafy green)
1/4 cup flat leaf parsley, chopped with stems
1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too)
2-3 Tbsp nutritional yeast
a few dashes black pepper
1/2 tsp salt (or to taste)
water as needed to thin out pesto during blend
optional: 1 small jalapeno, stem removed (for heat)

Pizza Dough
(double recipe for XL pizza - 1 packet makes about M-L sized pizza)
1 yeast packet
1 cup warm water
1 tsp agave syrup
2 1/2 cups whole wheat pastry flour (or another variety)
2 Tbsp olive oil
1 tsp salt
1 Tbsp hemp seeds
1 Tbsp ground flax seeds
1/3 cup vital wheat gluten - helps with the chewiness of the crust

Directions:

Prep: soak cashews the night before in salted water - or at least for 4 hours.

1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours.

2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge.

3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge.

4. Prep your veggies by slicing shiitakes and tomatoes.

*you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use.

Preheat oven to 415-425 degrees

5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan.

6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder.

7. Add the tomato slices.

8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon.

9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes.

10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold!

aaaaand my to-do list just got one pizza longer.

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)

reblogged from hashtagveganista: As time goes on I am getting less intimidated by making pizza from scratch. A year ago, it was an endeavor that required a few days planning. But now they’re more like, I don’t know, I wouldn’t say a walk in the park, more like a critical essay on the ecological elements at play in an early Shakespearean comedy. This pizza was a labor of love, but I threw it together in a few hours, on the occasion of phone banking with non-partisan statewide social justice grassroots organization Kentuckians for the Commonwealth, of which I am proud to be a member.  Here’s what goes into this pie (i.e. - All the steps you’ll need to prepare, and probably in this order): pizza doughas mentioned below, check the links for Isa’a recipe roasted red peppers1 red bell pepper1/2 tbl olive oilsprinkle of sea salt orange glazed tempeh1/2 a package of tempeh1/4 cup orange marmalade1/4 tsp lemon juice1/2 tbl balsamic vinegar1 tbl coconut milk basil cashew cream sauce2/3 cup raw cashews1/2 cup coconut milk15 leaves of basil, chopped1 cup chopped spinach1 tbl minced garlic1/4 tsp salt toppingshandful of chopped mushrooms1/2 a package of Daiya mozzarella shreds Let’s start with the dough. I have, at times, indulged myself in undertaking Vegan Dad’s dough recipe to make a pizza. But I have found that Isa’s dough is a lot easier to digest (mentally I mean). If you don’t own Vegan With a Vengeance, I suggest getting right with the Lord and putting it on your Christmas list. It is a must. The dough I use can be found in her book. Also, I’m sure it’s all over the internet by now, so look here or here or here for versions of it. She is a goddess. First, prepare your dough. Next, roast your red peppers. I used probably 1 full red bell pepper for this pizza. Cut them into slices, toss them in olive oil, sprinkle a little sea salt on top and roast them under the broiler for 5 minutes. Next, start working on your tempeh. It’s best for the slices to soak for a bit before tossing them on your pizza, so you can do this while the peppers or roasting, or while the oven is preheating for the pizza. Mix all ingredients together in a large bowl. Cut tempeh into thin slices, then toss in your marmalade mixture. Let sit until you’re ready to top your pizza. Once your peppers are done roasting, turn off the broiler and preheat your oven to 500. This crap needs to get hot. It’s time to prepare your sauce. In a food processor, chop the raw cashews until fine, almost powdery. Add the basil, spinach, salt and garlic, and little bit of the coconut milk. Process until mixed. Add the rest of the coconut milk slowly, processing until the green in your sauce is rather uniform. As soon as the oven is preheated, dress your pizza and stick her in. I’ve read countless blogs that preach about the necessity of a baking stone or what have you when baking a pizza, but listen - I am poor, so I used a cookie sheet. Ergo, my pizzas will always be rectangular. And they still taste fine. So bake for — gosh this is the part where I forget how I made this and so I just make something up — 20 minutes? Enjoy with an amber ale! Grrrr this sounds so good. Pizza for dinner, WANT.

reblogged from hashtagveganista:

As time goes on I am getting less intimidated by making pizza from scratch. A year ago, it was an endeavor that required a few days planning. But now they’re more like, I don’t know, I wouldn’t say a walk in the park, more like a critical essay on the ecological elements at play in an early Shakespearean comedy.

This pizza was a labor of love, but I threw it together in a few hours, on the occasion of phone banking with non-partisan statewide social justice grassroots organization Kentuckians for the Commonwealth, of which I am proud to be a member. 

Here’s what goes into this pie (i.e. - All the steps you’ll need to prepare, and probably in this order):

pizza dough
as mentioned below, check the links for Isa’a recipe

roasted red peppers
1 red bell pepper
1/2 tbl olive oil
sprinkle of sea salt

orange glazed tempeh
1/2 a package of tempeh
1/4 cup orange marmalade
1/4 tsp lemon juice
1/2 tbl balsamic vinegar
1 tbl coconut milk

basil cashew cream sauce
2/3 cup raw cashews
1/2 cup coconut milk
15 leaves of basil, chopped
1 cup chopped spinach
1 tbl minced garlic
1/4 tsp salt

toppings
handful of chopped mushrooms
1/2 a package of Daiya mozzarella shreds

Let’s start with the dough. I have, at times, indulged myself in undertaking Vegan Dad’s dough recipe to make a pizza. But I have found that Isa’s dough is a lot easier to digest (mentally I mean). If you don’t own Vegan With a Vengeance, I suggest getting right with the Lord and putting it on your Christmas list. It is a must.

The dough I use can be found in her book. Also, I’m sure it’s all over the internet by now, so look here or here or here for versions of it. She is a goddess.

First, prepare your dough.

Next, roast your red peppers. I used probably 1 full red bell pepper for this pizza. Cut them into slices, toss them in olive oil, sprinkle a little sea salt on top and roast them under the broiler for 5 minutes.

Next, start working on your tempeh. It’s best for the slices to soak for a bit before tossing them on your pizza, so you can do this while the peppers or roasting, or while the oven is preheating for the pizza. Mix all ingredients together in a large bowl. Cut tempeh into thin slices, then toss in your marmalade mixture. Let sit until you’re ready to top your pizza.

Once your peppers are done roasting, turn off the broiler and preheat your oven to 500. This crap needs to get hot. It’s time to prepare your sauce.

In a food processor, chop the raw cashews until fine, almost powdery. Add the basil, spinach, salt and garlic, and little bit of the coconut milk. Process until mixed. Add the rest of the coconut milk slowly, processing until the green in your sauce is rather uniform.

As soon as the oven is preheated, dress your pizza and stick her in. I’ve read countless blogs that preach about the necessity of a baking stone or what have you when baking a pizza, but listen - I am poor, so I used a cookie sheet. Ergo, my pizzas will always be rectangular. And they still taste fine.

So bake for — gosh this is the part where I forget how I made this and so I just make something up — 20 minutes? Enjoy with an amber ale!

Grrrr this sounds so good. Pizza for dinner, WANT.

reblogged from ruisgenoot: I started to miss eating pizza… So Lin and I decided to make some :)Thin crust, tomato sauce, soy cheddar, faux ground beef from “De Vegetarische Slager”, spinach leaves, Cheezly mozzarella and a bunch of nuts.I thought it was kinda small but after only half the pizza I was pretty much filled. You can’t see it on the photo but oh boy, the topping was about 2cm thick. I should do this more often. Yes!

reblogged from ruisgenoot:

I started to miss eating pizza… So Lin and I decided to make some :)

Thin crust, tomato sauce, soy cheddar, faux ground beef from “De Vegetarische Slager”, spinach leaves, Cheezly mozzarella and a bunch of nuts.

I thought it was kinda small but after only half the pizza I was pretty much filled. You can’t see it on the photo but oh boy, the topping was about 2cm thick.

I should do this more often.

Yes!

Group Members