fuck yeah vegan pizza

One can only make so many tempeh with Daiya pizzas before it’s time for dessert.
The “sauce” is a mixture of cashew cream cheese, mashed bananas and maple syrup. Topped this one with strawberries and a light dusting of powdered sugar.

Satchel’s Pizza - Gainesville, FL
Please DO NOT come in and ask for this. It’s kind of an employees only thing. We can make you other super dank vegan pies though.

One can only make so many tempeh with Daiya pizzas before it’s time for dessert.

The “sauce” is a mixture of cashew cream cheese, mashed bananas and maple syrup. Topped this one with strawberries and a light dusting of powdered sugar.

Satchel’s Pizza - Gainesville, FL

Please DO NOT come in and ask for this. It’s kind of an employees only thing. We can make you other super dank vegan pies though.

reblogged from schnephanie:

I made two Very Important Pizzas today. One of them is mozzarella daiya/tofurky pepperoni/tomato sauce on homemade garlic butter crust, and the other is a dessert pizza made with apples, cinnamon, agave nectar and powdered sugar on the same homemade crust. Both very #vegan and extremely delicious.

I wouldn’t know which one to eat first.

reblogged from schnephanie:

I made two Very Important Pizzas today. One of them is mozzarella daiya/tofurky pepperoni/tomato sauce on homemade garlic butter crust, and the other is a dessert pizza made with apples, cinnamon, agave nectar and powdered sugar on the same homemade crust. Both very #vegan and extremely delicious.

I wouldn’t know which one to eat first.

reblogged from vegnews:

What’s your fantasy vegan dessert? Layers upon layers of puff pastry and French crème in a beautifully decorated Napoleon? Rich chocolate cake with salted caramel frosting? The ultimate baked Alaska with fluffy meringue peaks? We want to make your dessert dream come true! Submit your out-of-this-world ideas to our I Love Vegan Dessert Contest, and superstar chef and cookbook author Chloe Coscarelli will veganize the most enticing recipe entry. The Grand Prize Winner will receive a KitchenAid Mixer, signed copies of Chloe’s Kitchen and Chloe’s Vegan Desserts (which hits shelves February 19!)—and the recipe Chloe creates will be published in our September+October 2013 food issue. Plus, 10 runner-ups will receive a signed copy of Chloe’s Vegan Desserts. Here are three easy ways to enter:
Send your dream vegan dessert idea to Twitter or Instagram with the hashtag #ilovevegandessert
Post your dream vegan dessert idea at Facebook.com/VegNews
Email your dream vegan dessert idea to ilovevegandessert@vegnews.com
Submit as many ideas as you’d like by Friday, March 1. Chloe Coscarelli and VegNews editors will choose one Grand Prize Winner and 10 runner-ups based on innovation and appeal, with winners announced March 15. We love vegan dessert!

I call dibs on the dessert pizza! ;)

reblogged from vegnews:

What’s your fantasy vegan dessert? Layers upon layers of puff pastry and French crème in a beautifully decorated Napoleon? Rich chocolate cake with salted caramel frosting? The ultimate baked Alaska with fluffy meringue peaks? We want to make your dessert dream come true! Submit your out-of-this-world ideas to our I Love Vegan Dessert Contest, and superstar chef and cookbook author Chloe Coscarelli will veganize the most enticing recipe entry. The Grand Prize Winner will receive a KitchenAid Mixer, signed copies of Chloe’s Kitchen and Chloe’s Vegan Desserts (which hits shelves February 19!)—and the recipe Chloe creates will be published in our September+October 2013 food issue. Plus, 10 runner-ups will receive a signed copy of Chloe’s Vegan Desserts. Here are three easy ways to enter:

  1. Send your dream vegan dessert idea to Twitter or Instagram with the hashtag #ilovevegandessert
  2. Post your dream vegan dessert idea at Facebook.com/VegNews
  3. Email your dream vegan dessert idea to ilovevegandessert@vegnews.com

Submit as many ideas as you’d like by Friday, March 1. Chloe Coscarelli and VegNews editors will choose one Grand Prize Winner and 10 runner-ups based on innovation and appeal, with winners announced March 15. We love vegan dessert!

I call dibs on the dessert pizza! ;)

Choc&Nut vegan chocolate spread is chocolaty delicious!

YEAR OF THE VEGAN DESSERT PIZZA!

reblogged from vegansaurus:

You may have already heard of Choc&Nut vegan hazelnut/cashew chocolate spread as it’s been making waves in the vegan chocolate-loving community. Well I received a free jar to sample and now I will tell you all about it!

Choc&Nut is made by a very sweet family business in France and I know you will all be excited about this: not only is it organic, it’s palm oil-free! So you orangutan fans* can eat with a clear conscience. 

Onto the flavor! As you can see, I tried it on a nice toaster waffle. It’s excellent! The flavor is sweeter than many chocolate spreads I’ve had and it definitely has a Euro taste to it. Reminds me of the chocolate we’d get on family trips to Europe when I was a little one. It’s also very smooth. Some chocolate spreads are granular like when you grind your own peanut butter, but this is not like that. It’s smooth as silk. Another difference between this and say Justin’s chocolate hazelnut spread is that this doesn’t have a salty flavor. I like the saltiness of others, but I like this too. I think it just depends on what you’re in the mood for. I think this is definitely a good Nutella substitute and would be awesome in crêpes. If you have a good vegan crêpe recipe, dude, get some of this, a few banana slices and go to town!

There Facebook has some adorbs recipes but they aren’t vegan. I’m thinking we could veganize them? If you do, send me a pic and I’ll post it. But not a janky pic! I have standards. Maybe not in men, but definitely in photography. 

I know our partner Vegan Cuts has a good deal on three jars, vegan mega-mart Food Fight! seems to have a good price if you want one jar.

*Orangutans are my 2nd favorite animal in the world! It’s elephants, orangutans, …dogs or otters…mountain gorillas or dolphins…I don’t know, I haven’t really figured it out past the first two. Point is: I love those ginger monkeys!

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