fuck yeah vegan pizza

reblogged from mamayocskitchen:

Vegan Healthful and Delicious Pizza (with a spicy, cheesy, meaty kick)
My housemate brought me a kilo of pine nuts from Spain. I have no idea what I’ll do with such a bounty. Make something decadent, no doubt. For now, I used them on pizza for a fatty, crunch kick. Add in the cheesy mushrooms and the world is a good place.
Don’t lazy out and buy marinara sauce. It is full of sugar and oil, costs and obscene amount and generally isn’t worth it. Use the thirty minutes to chill out and munch on crudités. Carrot-apple-hummus accompaniments are up to you. Not a heavy meal but assuredly pleasing.
Quick Marinara 2 red onions, finely diced 2 garlic cloves, finely sliced 1 can passata (~400ml) 1/4 c. tomato paste 2 tsp marigold bouillon powder 2 tbs dried oregano 1 tbs chilli flakes 2 tsp olive oil S+p
Toppings Garlic stuffed green olives, finely sliced 2 slices jarred jalepeno Yellow pepper, finely cut Small handful of pine nuts
1/2 field mushroom 1 tsp olive oil 1 tbs nutritional yeast
Garlic spelt wrap (add 2 tsp garlic powder to regular spelt wrap recipe - or buy ‘em)
Sautee the onions as you prep the garlic. Add the garlic after five minutes. A minute later add the passata, tomato paste, bouillon, oregano, chilli flakes and a little s+p. Cover and leave to bubble over a low heat for 30 minutes. No need to blend. Use the time to prep the other ingredients and eat a starter.
Slice the half mushroom into 1cm thick steaks. Cover with the nooch and then the olive oil so all is covered.
Heat the broiler/grill bit of your oven. Put your baking tray under it, empty, to heat through. When it’s hot, add the tortilla and put under the grill for 30 seconds to firm it up a little. Remove and add all the toppings. Grill again until browning, the edge crust will curl and blacken a little.
Mama Yoc’s Kitchen

reblogged from mamayocskitchen:

Vegan Healthful and Delicious Pizza (with a spicy, cheesy, meaty kick)

My housemate brought me a kilo of pine nuts from Spain. I have no idea what I’ll do with such a bounty. Make something decadent, no doubt. For now, I used them on pizza for a fatty, crunch kick. Add in the cheesy mushrooms and the world is a good place.

Don’t lazy out and buy marinara sauce. It is full of sugar and oil, costs and obscene amount and generally isn’t worth it. Use the thirty minutes to chill out and munch on crudités. Carrot-apple-hummus accompaniments are up to you. Not a heavy meal but assuredly pleasing.

Quick Marinara
2 red onions, finely diced
2 garlic cloves, finely sliced
1 can passata (~400ml)
1/4 c. tomato paste
2 tsp marigold bouillon powder
2 tbs dried oregano
1 tbs chilli flakes
2 tsp olive oil
S+p

Toppings
Garlic stuffed green olives, finely sliced
2 slices jarred jalepeno
Yellow pepper, finely cut
Small handful of pine nuts

1/2 field mushroom
1 tsp olive oil
1 tbs nutritional yeast

Garlic spelt wrap (add 2 tsp garlic powder to regular spelt wrap recipe - or buy ‘em)

Sautee the onions as you prep the garlic. Add the garlic after five minutes. A minute later add the passata, tomato paste, bouillon, oregano, chilli flakes and a little s+p. Cover and leave to bubble over a low heat for 30 minutes. No need to blend. Use the time to prep the other ingredients and eat a starter.

Slice the half mushroom into 1cm thick steaks. Cover with the nooch and then the olive oil so all is covered.

Heat the broiler/grill bit of your oven. Put your baking tray under it, empty, to heat through. When it’s hot, add the tortilla and put under the grill for 30 seconds to firm it up a little. Remove and add all the toppings. Grill again until browning, the edge crust will curl and blacken a little.

Mama Yoc’s Kitchen

(Source: hummusandspuds)

reblogged from fatassvegan:

Split a thin crust half jalapeño half banana pepper pizza with my good friend Ben last night. This is the second time Dominos has called to ask us “are you SURE you don’t want cheese on that pizza?” We’re blowing people’s minds apparently. This was delicious though, add a little crushed red pepper…. Mmmm so crispy and spicy, the flavors are incredible together.

reblogged from fatassvegan:

Split a thin crust half jalapeño half banana pepper pizza with my good friend Ben last night. This is the second time Dominos has called to ask us “are you SURE you don’t want cheese on that pizza?” We’re blowing people’s minds apparently. This was delicious though, add a little crushed red pepper…. Mmmm so crispy and spicy, the flavors are incredible together.

My friend brought back some Daiya from Berlin. I wish they sold it in the UK.
These are (vegan) naan breads which I freeze so they don’t overcook in the oven, they make great pizza bases for the discerning but lazy!
bottom: BBQ sauce, marinara sauce, onions, peppers, sweetcorn, jalapenos and cheddar style daiya! DELICIOUS!
top: Marinara sauce, onions, peppers, olive tapenade and Mozz Cheezly. Not as delicious imo but still good!
I post loads of vegan food I make. Follow me on here or on instagram for tasty pix.

My friend brought back some Daiya from Berlin. I wish they sold it in the UK.

These are (vegan) naan breads which I freeze so they don’t overcook in the oven, they make great pizza bases for the discerning but lazy!

bottom: BBQ sauce, marinara sauce, onions, peppers, sweetcorn, jalapenos and cheddar style daiya! DELICIOUS!

top: Marinara sauce, onions, peppers, olive tapenade and Mozz Cheezly. Not as delicious imo but still good!

I post loads of vegan food I make. Follow me on here or on instagram for tasty pix.

Group Members