fuck yeah vegan pizza

Pizza bites: wonton edition. Daiya, crushed tomatoes, fresh cilantro, basil, chives, and parsley went into the sauce along with: vinegar, canola oil, black pepper, red pepper and garlic. Put through a hand-cranked food-processor and wrapped neatly in wontons, then deep fried!  [Little deep-fried bites of heaven via sssquid / the vegan squid! - ed.]

Pizza bites: wonton edition.

Daiya, crushed tomatoes, fresh cilantro, basil, chives, and parsley went into the sauce along with: vinegar, canola oil, black pepper, red pepper and garlic.

Put through a hand-cranked food-processor and wrapped neatly in wontons, then deep fried! 

[Little deep-fried bites of heaven via sssquid / the vegan squid! - ed.]

submitted by pcmiv:

Another PCMIV x DyingBody pizza night collaboration:

  1. Spinach-arugula pesto (basil, spinach, arugula, parsley, lemon juice, pine nuts, garlic, shallots, olive oil) with mozzarella Daiya and caramelized red onions
  2. Sundried tomato pesto (sundried tomatoes, mint, basil, walnuts, garlic, olive oil) with balsamic-glazed tofu, toasted pine nuts, caramelized red onions, arugula, and sliced garlic

Mmmm

Epic photoset is EPIC!

The adjectives “drool-worthy” and “super-sexy” also come to mind.

(via pcmiv-deactivated20120214)

Starting off 2012 with a vegan pizza.  Added fresh garlic cloves, thyme, parsley and some garlic powder to the dough. Toppings: Tomato+sunroast tomato sauce. Velami (v salami style) Red bell pepper. Chestnut mushrooms. Red onion. Shallots. Mozzarella style cheese. Bunch of herbs. So so good, [This gif is an accurate representation of my feelings for the above pizza. There may or may not also be a puddle of drool on my keyboard. Super-shiny thanks to Another Vegan Punk for the very first submission of 2012! - ed.]

Starting off 2012 with a vegan pizza. 

  • Added fresh garlic cloves, thyme, parsley and some garlic powder to the dough.

Toppings:

  • Tomato+sunroast tomato sauce.
  • Velami (v salami style)
  • Red bell pepper.
  • Chestnut mushrooms.
  • Red onion.
  • Shallots.
  • Mozzarella style cheese.
  • Bunch of herbs.
So so good,

[This gif is an accurate representation of my feelings for the above pizza. There may or may not also be a puddle of drool on my keyboard. Super-shiny thanks to Another Vegan Punk for the very first submission of 2012! - ed.]
reblogged from veganandtasty: Tomato and Basil Tart, by What The Hell Does A Vegan Eat Anyway? A simple tart — a puff pastry sheet with a base of pureed tofu, vegan sour cream, salt, pepper, nutritional yeast, parsley & Daiya layered on top with the last of the tomatoes, salt & pepper.  After baking for about 20-25 minutes in a 425F oven, the tart was gently removed from the pan and the basil was spread on top.  You will give me all of this please?

reblogged from veganandtasty:

Tomato and Basil Tart, by What The Hell Does A Vegan Eat Anyway?

A simple tart — a puff pastry sheet with a base of pureed tofu, vegan sour cream, salt, pepper, nutritional yeast, parsley & Daiya layered on top with the last of the tomatoes, salt & pepper. 

After baking for about 20-25 minutes in a 425F oven, the tart was gently removed from the pan and the basil was spread on top. 

You will give me all of this please?

Perfect for a Thanksgiving potluck. Just sayin’! reblogged from hipsterfood: flatbreads for a party! these are always a hit, and are so easy to make for a large group of people. similar to pizzas, but thinner and the toppings are more a part of the bread rather than a “topping.” either way, you and your friends will love them. the reason WE made them was for a kickstarter party! after we raised the money for our magazine through kickstarter they reached out to us and asked if we could teach a short cooking class at their office. naturally we chose something simple, party-friendly and pleasing to omnivores. what fits those criteria better than flatbread pizzas? each of these are incredibly simple to make. use this simple crust recipe (same as used in a previous hipsterfood pizza.) fill a 9” pan with this dough, then spread on some cashew cheese and whatever mixture of the below toppings you prefer. once your dough, cheese, and toppings are all in your pan bake at 400 degrees for 10 minutes. keep in mind that you’ll need one serving of the dough recipe and a 3/4 cup of cashew cheese per pizza. pictured above: chickpea & tandoori-infused oil. mix 1/2 a cup of tandoori paste and 1/4 cup of olive oil, then coat a cup of chickpeas in it. spread the chickpeas over your pizzas and bake! olive & fresh herb. coarsely chop a can of whole olives. top with spices to taste. we used fresh oregano and parsely. brown sugar butternut squash (not cheese, i swear! haha). this involves either slicing thew squash really thin and throwing it on the pizza raw or pre-baking small squares in olive oil to soften them up before using them as a topping. whichever way you choose be sure to coat the pizza top in brown sugar and cinnamon for a perfect dessert pizza! asparagus garlic. the trick to this, as discovered by our fellow kickstarter cooks, is to slice the asparagus vertically down the middle so you don’t have to worry about the thick ones not cooking all the way through and its easier to cover the pizza with the attractive end-pieces. layer that on and coat with minced garlic and spice to taste.

Perfect for a Thanksgiving potluck. Just sayin’!

reblogged from hipsterfood:

flatbreads for a party!

these are always a hit, and are so easy to make for a large group of people. similar to pizzas, but thinner and the toppings are more a part of the bread rather than a “topping.” either way, you and your friends will love them.

the reason WE made them was for a kickstarter party! after we raised the money for our magazine through kickstarter they reached out to us and asked if we could teach a short cooking class at their office. naturally we chose something simple, party-friendly and pleasing to omnivores. what fits those criteria better than flatbread pizzas?

each of these are incredibly simple to make. use this simple crust recipe (same as used in a previous hipsterfood pizza.) fill a 9” pan with this dough, then spread on some cashew cheese and whatever mixture of the below toppings you prefer. once your dough, cheese, and toppings are all in your pan bake at 400 degrees for 10 minutes. keep in mind that you’ll need one serving of the dough recipe and a 3/4 cup of cashew cheese per pizza.

pictured above: chickpea & tandoori-infused oil. mix 1/2 a cup of tandoori paste and 1/4 cup of olive oil, then coat a cup of chickpeas in it. spread the chickpeas over your pizzas and bake!

olive & fresh herb. coarsely chop a can of whole olives. top with spices to taste. we used fresh oregano and parsely.

brown sugar butternut squash (not cheese, i swear! haha). this involves either slicing thew squash really thin and throwing it on the pizza raw or pre-baking small squares in olive oil to soften them up before using them as a topping. whichever way you choose be sure to coat the pizza top in brown sugar and cinnamon for a perfect dessert pizza!

asparagus garlic. the trick to this, as discovered by our fellow kickstarter cooks, is to slice the asparagus vertically down the middle so you don’t have to worry about the thick ones not cooking all the way through and its easier to cover the pizza with the attractive end-pieces. layer that on and coat with minced garlic and spice to taste.

I’m already a huge fan of miniature, bread-based pizzas, but I especially love how many ingredients Noah was able to cram onto these guys! Cheese, broccoli, lima beans, sausage - and Sriracha, too. Cue: TASTE EXPLOSION! reblogged from noarbertschnipke: And dinner! A sauceless Vegan pizza. Made with organic wheat&flax bread, mozzarella & chedder Daiya, broccoli, lima beans, gimme-lean and of course, Sriracha. Sprinkled with dried basil, parsley and pepper, this was the best pizza I’ve had in a long time.

I’m already a huge fan of miniature, bread-based pizzas, but I especially love how many ingredients Noah was able to cram onto these guys! Cheese, broccoli, lima beans, sausage - and Sriracha, too. Cue: TASTE EXPLOSION!

reblogged from noarbertschnipke:

And dinner! A sauceless Vegan pizza. Made with organic wheat&flax bread, mozzarella & chedder Daiya, broccoli, lima beans, gimme-lean and of course, Sriracha. Sprinkled with dried basil, parsley and pepper, this was the best pizza I’ve had in a long time.

(Source: cicadomorpha)

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