fuck yeah vegan pizza

 
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Posts tagged nooch

Enter to win a copy of “The Nutritional Yeast Cookbook” by Jo Stepaniak!

Last call! T minus twelve hours and counting!

veganpizzafuckyeah:

Hey ya’ll! I’m super-excited to bring you ANOTHER cookbook giveaway from the nice peeps at the Book Publishing Company. Up for grabs is one copy of The Nutritional Yeast Cookbook by Jo Stepaniak. (You might remember that the last giveaway was also for a nutritional yeast cookbook, also authored by Jo Stepaniak. It’s your second chance to win!)

 Sadly I do not own this book, but here are the deets from the publisher’s website:

Here are over 100 recipes using delicious nutritional yeast that create wonderful substitutes for cheese sauces, cheese slices for cold snacks, and meltable cheese for toppings, fondues, and pizza.

Includes expert tips on how to make the most of this tasty product in your everyday cooking. A great source of B Vitamins (including B12).

The recipes are divvied up into nine categories: breakfast ideas; bread & crackers; butters, uncheeses, spreads & pates; dips, sauces & gravies; soups, bisques & chowders; sandwiches & fixin’s; entrees; desserts; and helpful hints & basic recipes. I assume that everything can go on a pizza, ‘cause pizza is awesome like that.

You can enter to win one of three ways:

1 - Like this post on tumblr;

2 - Reblog this post on tumblr; and/or

3 - Send an email to easyvegan@gmail.com and put the following in the subject line: “nooch.”

You can do one or all of the above for a total of three entries.

The fine print:

- This giveaway is only open to US residents; you must have a valid US address to win.

- If you’re entering via tumblr, your ask box must be enabled so I can contact you. (I’ll be ibtk.)

- The giveaway will close on Monday, May 14 at 11AM US Central time and I’ll randomly choose and announce a winner shortly thereafter. The winner has 72 hours to respond, after which time I’ll choose someone else.

Many thanks to the Book Publishing Company for sponsoring this giveaway! If you don’t win, you can still purchase a copy here. Or even if you do win, buy a copy for a friend! Everyone loves nooch, right?

(via ibtk)

Enter to win a copy of “The Nutritional Yeast Cookbook” by Jo Stepaniak!

Free stuffs! Don’t forget to enter if you haven’t already!

veganpizzafuckyeah:

Hey ya’ll! I’m super-excited to bring you ANOTHER cookbook giveaway from the nice peeps at the Book Publishing Company. Up for grabs is one copy of The Nutritional Yeast Cookbook by Jo Stepaniak. (You might remember that the last giveaway was also for a nutritional yeast cookbook, also authored by Jo Stepaniak. It’s your second chance to win!)

 Sadly I do not own this book, but here are the deets from the publisher’s website:

Here are over 100 recipes using delicious nutritional yeast that create wonderful substitutes for cheese sauces, cheese slices for cold snacks, and meltable cheese for toppings, fondues, and pizza.

Includes expert tips on how to make the most of this tasty product in your everyday cooking. A great source of B Vitamins (including B12).

The recipes are divvied up into nine categories: breakfast ideas; bread & crackers; butters, uncheeses, spreads & pates; dips, sauces & gravies; soups, bisques & chowders; sandwiches & fixin’s; entrees; desserts; and helpful hints & basic recipes. I assume that everything can go on a pizza, ‘cause pizza is awesome like that.

You can enter to win one of three ways:

1 - Like this post on tumblr;

2 - Reblog this post on tumblr; and/or

3 - Send an email to easyvegan@gmail.com and put the following in the subject line: “nooch.”

You can do one or all of the above for a total of three entries.

The fine print:

- This giveaway is only open to US residents; you must have a valid US address to win.

- If you’re entering via tumblr, your ask box must be enabled so I can contact you. (I’ll be ibtk.)

- The giveaway will close on Monday, May 14 at 11AM US Central time and I’ll randomly choose and announce a winner shortly thereafter. The winner has 72 hours to respond, after which time I’ll choose someone else.

Many thanks to the Book Publishing Company for sponsoring this giveaway! If you don’t win, you can still purchase a copy here. Or even if you do win, buy a copy for a friend! Everyone loves nooch, right?

(via ibtk)

reblogged from brohamsandwich:

Got home from making pizzas at work (holy crap busy) and made myself a mini-pizza out of leftover dough and stuff from making cat pizzas with ahhhna (those pics later probs). It has: roasted red pepper cream sauce (cashew based), mozzarella daiya, spinach, mushrooms, green bell pepper, red pepper flakes, and nooch.

I did not hear a single word you said after “cat pizzas.”

reblogged from brohamsandwich:

Got home from making pizzas at work (holy crap busy) and made myself a mini-pizza out of leftover dough and stuff from making cat pizzas with ahhhna (those pics later probs). It has: roasted red pepper cream sauce (cashew based), mozzarella daiya, spinach, mushrooms, green bell pepper, red pepper flakes, and nooch.

I did not hear a single word you said after “cat pizzas.”

(Source: hotgothmom)

Enter to win a copy of “The Nutritional Yeast Cookbook” by Jo Stepaniak!

Hey ya’ll! I’m super-excited to bring you ANOTHER cookbook giveaway from the nice peeps at the Book Publishing Company. Up for grabs is one copy of The Nutritional Yeast Cookbook by Jo Stepaniak. (You might remember that the last giveaway was also for a nutritional yeast cookbook, also authored by Jo Stepaniak. It’s your second chance to win!)

 Sadly I do not own this book, but here are the deets from the publisher’s website:

Here are over 100 recipes using delicious nutritional yeast that create wonderful substitutes for cheese sauces, cheese slices for cold snacks, and meltable cheese for toppings, fondues, and pizza.

Includes expert tips on how to make the most of this tasty product in your everyday cooking. A great source of B Vitamins (including B12).

The recipes are divvied up into nine categories: breakfast ideas; bread & crackers; butters, uncheeses, spreads & pates; dips, sauces & gravies; soups, bisques & chowders; sandwiches & fixin’s; entrees; desserts; and helpful hints & basic recipes. I assume that everything can go on a pizza, ‘cause pizza is awesome like that.

You can enter to win one of three ways:

1 - Like this post on tumblr;

2 - Reblog this post on tumblr; and/or

3 - Send an email to easyvegan@gmail.com and put the following in the subject line: “nooch.”

You can do one or all of the above for a total of three entries.

The fine print:

- This giveaway is only open to US residents; you must have a valid US address to win.

- If you’re entering via tumblr, your ask box must be enabled so I can contact you. (I’ll be ibtk.)

- The giveaway will close on Monday, May 14 at 11AM US Central time and I’ll randomly choose and announce a winner shortly thereafter. The winner has 72 hours to respond, after which time I’ll choose someone else.

Many thanks to the Book Publishing Company for sponsoring this giveaway! If you don’t win, you can still purchase a copy here. Or even if you do win, buy a copy for a friend! Everyone loves nooch, right?

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.

Pizza Sunday Forever! 
It’s 12:32 am as I post this so technically it’s Pizza Sunday. This pizza is made on a tortilla, with ragu light, sliced yellow squash, olives, basil, nutritional yeast, tvp bac’n bits, Daiya cheddar and mozz. Baked at 400 degrees for about 12 minutes then low-broiled the top for 1 minute. 
Will devour with Sriracha and Frank’s Red Hot, as usual. 
[Oooh, that means you get to eat TWO Pizza Sunday dinners! I like the way you think, learning vegan! - ed.]

Pizza Sunday Forever! 

It’s 12:32 am as I post this so technically it’s Pizza Sunday. This pizza is made on a tortilla, with ragu light, sliced yellow squash, olives, basil, nutritional yeast, tvp bac’n bits, Daiya cheddar and mozz. Baked at 400 degrees for about 12 minutes then low-broiled the top for 1 minute. 

Will devour with Sriracha and Frank’s Red Hot, as usual. 

[Oooh, that means you get to eat TWO Pizza Sunday dinners! I like the way you think, learning vegan! - ed.]

Recipe: Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich

Oh hell yes.

reblogged from feedereater:

It’s kind of like a meat ball sub, but on an english muffin. And vegan.

The Final Product

Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich Recipe

Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich Recipe

The Recipe

Ingredients

The Steps

  1. Sprinkle Daiya Cheddar Cheese on one half of english muffin, Daiya Mozzarella Cheese on the other.

    Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich Recipe

  2. Toast in a toaster oven until the cheese is melted.

    Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich Recipe

  3. Break apart (already cooked in the toaster oven) meatballs on to one half of the english muffin

    Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich Recipe

  4. Drizzle tomato sauce on top of the meatball crumbles

    Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich Recipe

  5. Sprinkle nutritional yeast on the tomato sauce

    Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich Recipe

  6. Put the top half back on the sandwich

    Vegan Meat Ball, Tomato Sauce and Cheese on English Muffin Sandwich Recipe

Enjoy!

reblogged from grassfediowan:

Potato-rosemary pizza. Don’t question it. Just do it. 1. Fave vegan thin crust: Free-form it and partially bake it first. 2. Sauce: Tofu, a splash of almond milk, a few shakes of nutritional yeast, and any Italian seasoning on hand (salt, too, if you like). Blend til smooth. 3. Fingerling potatoes; microwave 2 mins, then slice. 4. Lots of fresh rosemary. Bake right on rack or pizza stone in a HOT oven til crust crisps. Add fresh ground pepper, and serve. Need cheese? Sprinkle on a little Daiya before adding potatoes. Seriously amazing. How have you lived without this before now?

reblogged from grassfediowan:

Potato-rosemary pizza. Don’t question it. Just do it. 1. Fave vegan thin crust: Free-form it and partially bake it first. 2. Sauce: Tofu, a splash of almond milk, a few shakes of nutritional yeast, and any Italian seasoning on hand (salt, too, if you like). Blend til smooth. 3. Fingerling potatoes; microwave 2 mins, then slice. 4. Lots of fresh rosemary. Bake right on rack or pizza stone in a HOT oven til crust crisps. Add fresh ground pepper, and serve. Need cheese? Sprinkle on a little Daiya before adding potatoes. Seriously amazing. How have you lived without this before now?

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