fuck yeah vegan pizza

Tapenade Pizza from Cooking Vegan by Vesanto Melina & Joseph Forest (2012; page 174). The fussy-eating cynic in me was at first wary of this recipe - but it totally won me over! The husband’s also a big fan of this pie. I really like the dough recipe in Cooking Vegan, too - a little thinner than I’m used to (but not thin-thin; anyone have a good thin crust recipe they’d like to share? PLEASE AND THANK YOU!), with a nice, chewy texture. Too bad there are only four pizza recipes in Cooking Vegan. There should be a minimum pizza requirement in all vegan cookbooks, don’t you think? Like a dozen. At least! EVEN IN THE CUPCAKE AND ICE CREAM COOKBOOKS. Be creative vegan chefs, I have faith in you.

Tapenade Pizza from Cooking Vegan by Vesanto Melina & Joseph Forest (2012; page 174). The fussy-eating cynic in me was at first wary of this recipe - but it totally won me over! The husband’s also a big fan of this pie.

I really like the dough recipe in Cooking Vegan, too - a little thinner than I’m used to (but not thin-thin; anyone have a good thin crust recipe they’d like to share? PLEASE AND THANK YOU!), with a nice, chewy texture.

Too bad there are only four pizza recipes in Cooking Vegan. There should be a minimum pizza requirement in all vegan cookbooks, don’t you think? Like a dozen. At least! EVEN IN THE CUPCAKE AND ICE CREAM COOKBOOKS. Be creative vegan chefs, I have faith in you.

reblogged from bklynheart:

My second home made pizza!

… well, kind of lies here.  It was my lazy pizza, but I can’t ever be as lazy as to go for frozen.  I got a whole wheat crust and pre-made pizza sauce (both plant based, yes), and used very little Daiya mozzarella - the very last restaurant pizza The Husband and I had was drowning in Daiya, and we decided that this is not the thing for us.

Since I do not know how to do lazy, I did spike the pizza sauce with extra spice to give it a nice authentic Penzey Pizza Spice flavor (I love that stuff), sliced up some peppers, onions and gaaaahlic to go on top, and made my very own cashew parmesan recipe I made up off the top of my head.

Verdict - was a very good pizza, certainly better than the last 3 or 4 restaurant pizzas we’ve had (yay!), but while I am usually a fan of the vegan pre-made cheeses, I do not like them on my pizza.  Just not a big fan of the Daiya mozzarella, it seems.  So cheese on my future pizzas will be my own (such as the parm I made, both The Husband and I loved it, tofu or cashew ricotta, etc), or there will be no cheese.

In any case, we did eat this whole pizza because… well, it was still all sorts of delicious.  Cooked wonderfully on my Lodge Pizza Pan… I’m all sorts of hooked on cast iron cooking at this point.  And, as pointed out, my cashew parm was the mad note. Fresh veg was very, very tasty.  Go me!  

Look for the next one, I’ll be making my own crust and sauce again, and be less lazy. :)

Homemade vegan parm for the win!

Vegan Breakfast Pizza! 1 Frozen Hannaford DoughPizza sauce1 Avocado2 Cloves Minced Garlic2 Hash brown patties1/2 Onion1/2 TomatoTofu scramble (seasoned with turmeric, salt and pepper)Daiya Mozzarella (try with pepper jack!) I can’t believe it’s gone already. My life will never get better than this breakfast treat. [Oh yum, this looks so good, Molly! - ed.]

Vegan Breakfast Pizza!

1 Frozen Hannaford Dough
Pizza sauce
1 Avocado
2 Cloves Minced Garlic
2 Hash brown patties
1/2 Onion
1/2 Tomato
Tofu scramble (seasoned with turmeric, salt and pepper)
Daiya Mozzarella (try with pepper jack!)

I can’t believe it’s gone already. My life will never get better than this breakfast treat.

[Oh yum, this looks so good, Molly! - ed.]

Here’s my not so pretty looking, but heavenly delicious vegan and healthy pizza! I made the dough using a recipe for a whole wheat tortilla, it works great. And on top there is tomato passata, mushrooms, sweet corn, tofu, chili peppers, spring onions, garlic powder, savory and oregano.  [Your pizza is beautiful, Nadia! - ed.]

Here’s my not so pretty looking, but heavenly delicious vegan and healthy pizza! I made the dough using a recipe for a whole wheat tortilla, it works great. And on top there is tomato passata, mushrooms, sweet corn, tofu, chili peppers, spring onions, garlic powder, savory and oregano. 

[Your pizza is beautiful, Nadia! - ed.]

reblogged from blacksorcery: the thai “chicken” from pizza piwhite garlic sauce, mushrooms, pineapple, spinach, and chicken tossed in peanut sauce, topped with teese. a mind melting flavor paradise. I need to get a battery charger for my real camera, all my food photos look gross. Looks good to me!

reblogged from blacksorcery:

the thai “chicken” from pizza pi
white garlic sauce, mushrooms, pineapple, spinach, and chicken tossed in peanut sauce, topped with teese. a mind melting flavor paradise.
I need to get a battery charger for my real camera, all my food photos look gross.

Looks good to me!

(via blacksorcery-deactivated2012050)

Genius. reblogged from nummiess: Perfect Vegan Brunch: Biscuit Crust Breakfast Pizza with Coconut Milk Gravy Yields 4 mini pizzas Prep time: About 30 min Cook Time 15-20 min Biscuit Crust: 1 1/2 C all purpose unbleached flour 1 T. Baking Powder 1/4 C. Earth Balance non-dairy margarine 1 t. lemon juice 1 t. salt 1/4 C. water or non-dairy milk Gravy Ingredients 1/2 C. coconut milk 3 T. flour 1 t. pepper 1/2 t. salt 2-3 cloves of garlic chopped 1/2 t. sugar Tofu Scramble Topping 1/2 block Extra Firm Tofu, cubed and drained 1/2 medium Onion diced 2-3 cloves of Garlic chopped 1/2 of a Red Pepper  diced 1 C Baby Spinach chopped 4-5 Mushrooms sliced 1 t. Cumin 1/4 C. Nutritional yeast 1 t. Mustard powder 1 t. Turmeric 1 t. Salt 1 t. Pepper Preperation: Preheat Oven to 400 degrees. 1. In a large bowl combine flour, Baking Powder, Salt and lemon juice together. Before adding the Earth Balance butter cut in small cubes. Add to flour mixture and with a fork, two knives or your hands cut in the butter until mixture resembles coarse crumbs. Add water and with your hands or large wooden spoon,  stir together until mixture sticks together as dough. If it’s sticky that’s okay, if you need to add more water, add a tablespoon at a time. Scrape dough out of the bowl onto a floured surface. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. (kneading) By this time, dough should not be sticky. Divide the dough into 4 equal parts and roll each into a ball (these will be your pizza crusts! Set aside and let dough rest. 2. Pour coconut milk into a small saucepan over medium heat. Once milk is at a boil mix in pepper, salt and garlic. Add flour and whisk it vigorously until smooth and creamy. If you aren’t fast, it is going to clump up.. then you’ll have to start over again and we don’t want that. Add salt and pepper to taste. Remove from heat. 3. Roll out dough ball with a rolling pin to circles 4-5 inches in diameter. With your fingers roll over the edges of the dough to create a crust, just like a pizza. Repeat with the next three dough balls. Place on a non stick cookie sheet and add 2-3 spoonfuls of gravy to each min pizza. (just like you would if you were putting red sauce on a pizza.) Cook for 15-20 minutes in oven or until dough is lightly brown. Be careful not to over cook the dough, it will make crusts too tough to eat. 3. While biscuit crust is cooking make the tofu scramble. In a medium frying pan over medium-high heat saute onion, garlic, salt and pepper with 2 tablespoons of olive oil. Cook about a minute and add red pepper and mushrooms.  Cook an additional 1-2 minutes until veggies are soft and add tofu. You can cook as cubes or crumble with your fingers as you add to the pan. Add 3-4 tablespoons of water and cook for about 10 minutes. Don’t let tofu stick to the bottom of the pan, make sure you are stirring it often. Try to get the tofu crisp on all sides. With about 5 minutes left, mix in cumin, nutritional yeast, mustard powder and turmeric. Add chopped spinach and cook for an additional 2-3 minutes or until spinach is limp. Salt and Pepper to taste. 5. By this time the biscuit crust should be finished cooking. Remove from oven, top with 2-3 spoonfuls of scrambled tofu.Serve with a side of fruit, or potatoes! You could also top with your favorite non-dairy vegan cheese, like Daiya.

Genius.

reblogged from nummiess:

Perfect Vegan Brunch: Biscuit Crust Breakfast Pizza with Coconut Milk Gravy

Yields 4 mini pizzas

Prep time: About 30 min

Cook Time 15-20 min

Biscuit Crust:

1 1/2 C all purpose unbleached flour

1 T. Baking Powder

1/4 C. Earth Balance non-dairy margarine

1 t. lemon juice

1 t. salt

1/4 C. water or non-dairy milk

Gravy Ingredients

1/2 C. coconut milk

3 T. flour

1 t. pepper

1/2 t. salt

2-3 cloves of garlic chopped

1/2 t. sugar

Tofu Scramble Topping

1/2 block Extra Firm Tofu, cubed and drained

1/2 medium Onion diced

2-3 cloves of Garlic chopped

1/2 of a Red Pepper  diced

1 C Baby Spinach chopped

4-5 Mushrooms sliced

1 t. Cumin

1/4 C. Nutritional yeast

1 t. Mustard powder

1 t. Turmeric

1 t. Salt

1 t. Pepper

Preperation:

Preheat Oven to 400 degrees.

1. In a large bowl combine flour, Baking Powder, Salt and lemon juice together. Before adding the Earth Balance butter cut in small cubes. Add to flour mixture and with a fork, two knives or your hands cut in the butter until mixture resembles coarse crumbs. Add water and with your hands or large wooden spoon,  stir together until mixture sticks together as dough. If it’s sticky that’s okay, if you need to add more water, add a tablespoon at a time.

Scrape dough out of the bowl onto a floured surface. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. (kneading) By this time, dough should not be sticky.

Divide the dough into 4 equal parts and roll each into a ball (these will be your pizza crusts! Set aside and let dough rest.

2. Pour coconut milk into a small saucepan over medium heat. Once milk is at a boil mix in pepper, salt and garlic. Add flour and whisk it vigorously until smooth and creamy. If you aren’t fast, it is going to clump up.. then you’ll have to start over again and we don’t want that. Add salt and pepper to taste.

Remove from heat.

3. Roll out dough ball with a rolling pin to circles 4-5 inches in diameter. With your fingers roll over the edges of the dough to create a crust, just like a pizza. Repeat with the next three dough balls.

Place on a non stick cookie sheet and add 2-3 spoonfuls of gravy to each min pizza. (just like you would if you were putting red sauce on a pizza.)

Cook for 15-20 minutes in oven or until dough is lightly brown. Be careful not to over cook the dough, it will make crusts too tough to eat.

3. While biscuit crust is cooking make the tofu scramble.

In a medium frying pan over medium-high heat saute onion, garlic, salt and pepper with 2 tablespoons of olive oil. Cook about a minute and add red pepper and mushrooms.  Cook an additional 1-2 minutes until veggies are soft and add tofu. You can cook as cubes or crumble with your fingers as you add to the pan. Add 3-4 tablespoons of water and cook for about 10 minutes. Don’t let tofu stick to the bottom of the pan, make sure you are stirring it often. Try to get the tofu crisp on all sides. With about 5 minutes left, mix in cumin, nutritional yeast, mustard powder and turmeric. Add chopped spinach and cook for an additional 2-3 minutes or until spinach is limp. Salt and Pepper to taste.

5. By this time the biscuit crust should be finished cooking. Remove from oven, top with 2-3 spoonfuls of scrambled tofu.Serve with a side of fruit, or potatoes!

You could also top with your favorite non-dairy vegan cheese, like Daiya.

submitted by pipperipembo:

VEGAN PIZZA TIME! 

today’s special: sun dried tomato infused whole wheat crust topped with organic fresh local tomato, katamata olives fresh from the haight street farmers market, grilled artichoke hearts, sun dried tomatoes, crimini mushrooms, lots of garlic, and arugula! topped with mozzarella daiya. which, I have come to the conclusion, is the best tasting vegan cheese brand by a long shot.  also, super super stoked on those tomatoes.  they are the very first local organic ones I have found this year.  summer is a-coming! 

The husband and I started working on our garden yesterday! SO EXCITING!!!!

reblogged from becauseitis:

how do you make a day awesome? make homemade pizza.

Hey becauseitis! I got your submission, but there was no photo. But I’m pretty sure this the photo that goes with your submission? Whatever! Reblogging!

Here’s the description, for the rest of ya:

http://www.perfectpizzapress.com/blog/2011/04/04/fluffy-white-pizza-crust/ this recipe but with whole wheat flour & no sugar (for a more rustic taste).

on top pizza sauce, minced garlic, basil, pepper, mozzarella & chedder daiya, chopped spinach & mushrooms on top!

talk about deliciousness :D

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