Also, here’s a look at my husband’s plate from last night, complete with a sneak peak of the LASAGNA PIZZA! Best three hours I ever spent in the kitch, I tell you what. 180+ minutes to make, less than 8 minutes to eat. NO REGRETS.
Recipe coming soon!
Until then, anyone else eating pizza this holiday weekend? Maybe on the grill? Share, share!
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.
I love pizza, but…
WHY OH WHY DID I DECIDE TO MAKE BOTH A LASAGNA AND A TAPENADE PIZZA FROM SCRATCH TODAY? THE HEAT INDEX IS NEARLY 100F AND SO MUCH SAUTEING!
Pesto Pizza from Cooking Vegan by Vesanto Melina & Joseph Forest (2012). The editor gave me a copy to review, and naturally PIZZA was the very first recipe I tried. Way good.
Good times.
Pizzas or flying saucers? Who cares, they’re ADORABLE and GROOVY and totally VEGAN!
Smile and say CHEESE!
How do you like my hot, delicious mess?
NPR wants to “crack the code” of vegan cheese analogs!
Datsa my pizza! I’m famous! Also: suddenly craving mac & cheese like a mofo. (Okay, I was already craving it. Since last Friday. You got me!) I may also have sprouted a Super Mario ‘stache while channeling my cheesy inner Italian.
What’s your favorite vegan cheese, people? Discuss! I’m partial to the liquid meltiness of mozzarella Follow Your Heart, BUT. It doesn’t freeze well (post-freezer, it gets all crumbly and refuses to cook; but strangely, this only happens to the mozz, not the cheddar. weird right?), so usually we stick with Daiya, which is totally freeze-able. Daiya’s delish too, no complaints there.
I’m super-curious about all these international cheeses hitting the markets though. Mozzarisella and vegusto vegan cheese come to mind, but maybe there are more? Tell us UK vegans, we need to know!
Rachel Estabrook at NPR’s The Salt blog gets into the science of vegan cheese analogs, and poses some interesting questions. Why are we so obsessed with making some vegan cheeses behave exactly like casein-ful animal’s milk cheese? How are food scientists working on replicating this “hold onto itself and then lightly let go and then hold onto itself” action that makes dairy cheese melt? Which company has been the most successful so far, and who else is trying?
That answer is illustrated by this photo of Easy Vegan Info’s mac & cheese pizza with Daiya (here’s her recipe, I know what you really want). Yes, according to vegan cheese code-crackers, Daiya makes the best meltable vegan cheese on the market. Being a hardcore Follow Your Heart fan, I take issue with this assertion as nonsense, but also Daiya is a total gutbomb for me and I don’t eat it.* To each her own!
Maybe this new line of shredded vegan cheeses from Galaxy Natural Foods will be the melting vegan cheese that unites us on such a divisive subject. Has anyone tried it yet? It was supposed to be out in April and it’s already May! Give us our new toy, already.
If you want to discuss your mos beloved/despised vegan cheeses here, please feel free. Category is: It melts!
*OK I might make an exception for this beauty.
[photo by Kelly Garbato via Flickr]
A batch of the vegan parmesan from Lane Gold’s Vegan Junk Food. Just combine some nooch, walnuts, and olive olive in a food processor and pulse until chopped and blended. Put it on a pizza! Simple and delish!
(via ibtk)
Pita pizza with red sauce, Lightlife pepperoni, mozzarella Daiya, and homemade parmesan cheese. So beautiful I want to cry.
I CAN’T HELP IT I JUST LOVE THEM SO MUCH!
Vegan pizza with a savory veggie broth crust! This is pretty similar to the crust we normally make, but with veggie broth in place of water and extra spices to amp up the flavor. Delicious and savory and not at all subtle. Like eating a bowl of vegan chicken noodle soup with your pizza!
Oh yeah, it’s topped with red sauce, oregano, mozzarella Daiya, and Lightlife pepperoni. Simple yet amazing!
Eureka! It’s a pizza implosion! (Café Diem, vegans!)
Oh yay, my Food Fight order has arrived! Remember the fundraiser for Animal Place and the Turlock Hen Rescue a few weeks back? Well, I decided to stock up on some goodies while the getting was good. Mostly I just needed some Dandies for a few recipes, but I treated myself to some other goodies too (you know, for the animals!): Justin’s Hazelnut Butter, the new Snap bar from Go Max Go, Butler’s Soy Curls - and some Nacheez and Queso, since y’all keep asking me about them! Plus a stylin’ new tote bag and some deliciously snarky vegan buttons.
Cheesy, chocolaty, marshmallowy goodness, here I come!
Kaylee says, “YOU’LL HAVE TO GO THROUGH ME FIRST. ALL YOUR NOMZ ARE MINE!”
Vegan pizza with a basil & sundried tomato crust! Sooooooooo good!
