fuck yeah vegan pizza

reblogged from chefinit: This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness. Pesto Cashew Ricotta Pizza vegan for the pizza: 1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds) 1 cup lemon garlic cashew ricotta 1 cup thick vegan pesto 1 large beefsteak or heirloom tomato, thinly sliced 2-3 shiitake mushrooms, thinly sliced 1-3 thin lemon slices, seeds removed 1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder spritz of lemon juice over top the assembled pie red pepper flakes as desired Lemon Garlic Ricotta 1 1/2 cups soaked and drained raw cashews (soak in salted water overnight) 1 tsp garlic powder 2 cloves of raw garlic 1/4 cup lemon juice 1/3 cup water + more as needed 1/4 tsp salt (or to taste) dash of pepper dash of cayenne 1 tsp mixed dried Italian herbs (optional) a few dashes of ground flax seeds (optional) small scoop of nutritional yeast (optional) Pesto (use your favorite pesto recipe or the one below) 1 1/2 cups fresh basil leaves 1/4 cup extra virgin olive oil 1/4 cup lemon juice 1 cup spinach (or another leafy green) 1/4 cup flat leaf parsley, chopped with stems 1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too) 2-3 Tbsp nutritional yeast a few dashes black pepper 1/2 tsp salt (or to taste) water as needed to thin out pesto during blend optional: 1 small jalapeno, stem removed (for heat) Pizza Dough (double recipe for XL pizza - 1 packet makes about M-L sized pizza) 1 yeast packet 1 cup warm water 1 tsp agave syrup 2 1/2 cups whole wheat pastry flour (or another variety) 2 Tbsp olive oil 1 tsp salt 1 Tbsp hemp seeds 1 Tbsp ground flax seeds 1/3 cup vital wheat gluten - helps with the chewiness of the crust Directions: Prep: soak cashews the night before in salted water - or at least for 4 hours. 1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours. 2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge. 3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge. 4. Prep your veggies by slicing shiitakes and tomatoes. *you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use. Preheat oven to 415-425 degrees 5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan. 6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder. 7. Add the tomato slices. 8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon. 9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes. 10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold! aaaaand my to-do list just got one pizza longer.

reblogged from chefinit:

This luscious green and white dotted Pesto Cashew Ricotta vegan pizza, And not only was this recipe fun to make - pizza always is - it was surprisingly easy once all the prep work was done. Even for a great date night with wife or girlfriend. You can even do the prep the night or day before for a super simple route to deliciousness.

Pesto Cashew Ricotta Pizza
vegan

for the pizza:
1 ball of pizza dough (whole wheat + 1 tsp hemp seeds + 1 tsp ground flax seeds)
1 cup lemon garlic cashew ricotta
1 cup thick vegan pesto
1 large beefsteak or heirloom tomato, thinly sliced
2-3 shiitake mushrooms, thinly sliced
1-3 thin lemon slices, seeds removed
1-2 Tbsp extra virgin olive oil rubbed on the stretched dough + a dash of garlic powder
spritz of lemon juice over top the assembled pie
red pepper flakes as desired

Lemon Garlic Ricotta
1 1/2 cups soaked and drained raw cashews (soak in salted water overnight)
1 tsp garlic powder
2 cloves of raw garlic
1/4 cup lemon juice
1/3 cup water + more as needed
1/4 tsp salt (or to taste)
dash of pepper
dash of cayenne
1 tsp mixed dried Italian herbs (optional)
a few dashes of ground flax seeds (optional)
small scoop of nutritional yeast (optional)

Pesto
(use your favorite pesto recipe or the one below)
1 1/2 cups fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 cup spinach (or another leafy green)
1/4 cup flat leaf parsley, chopped with stems
1 cup raw walnuts (or a mix of raw seeds/nuts you may have on hand - pumpkin seeds and pine nuts work well too)
2-3 Tbsp nutritional yeast
a few dashes black pepper
1/2 tsp salt (or to taste)
water as needed to thin out pesto during blend
optional: 1 small jalapeno, stem removed (for heat)

Pizza Dough
(double recipe for XL pizza - 1 packet makes about M-L sized pizza)
1 yeast packet
1 cup warm water
1 tsp agave syrup
2 1/2 cups whole wheat pastry flour (or another variety)
2 Tbsp olive oil
1 tsp salt
1 Tbsp hemp seeds
1 Tbsp ground flax seeds
1/3 cup vital wheat gluten - helps with the chewiness of the crust

Directions:

Prep: soak cashews the night before in salted water - or at least for 4 hours.

1. Start your dough. Swirl the yeast and agave with the warm water. Let yeast sit for about 5 minutes. In a small bowl, combine the flour, vital wheat gluten, salt and oil - add to yeasted water. Gently knead dough into a ball. Place in a floured mixing bowl and let it sit for a while. It will puff up and become “happier” as it sits. If you need to knead a bit more to really mix the dough go for it. Place ball in mixing bowl and let sit for about 45 minutes to 2 hours.

2. While the dough is “growing” you can get started on your pesto and cashew ricotta. I do my ricotta first. Place all ingredients in a high speed blender or food processor. Blend until smooth. You may need to add a bit of water to get the blend moving - depends how “soaked” your cashews are. Salt and spice to taste. You want a light lemony garlic flavor with a hint of spiciness from the raw garlic and cayenne. Transfer ricotta to a bowl and place in fridge.

3. You really don’t even need to clean your blender - the bits of ricotta actually blend well in the pesto. Add add the pesto ingredients to the blender and puree until smooth - yet not too watery. If you end up with water pesto, add in more nuts and/or nutritonal yeast. Dried spices will also thicken things up a bit. Transfer pesto to a bowl and place in fridge.

4. Prep your veggies by slicing shiitakes and tomatoes.

*you can actually do all this prep work the day or night before if you’d like! Then the pizza part will be super easy. You can even place your fresh dough in a plastic baggy and seal it in the fridge for up to one day to use.

Preheat oven to 415-425 degrees

5. Knead dough on a floured surface - you can also use the hemp and flax seeds on the surface so that you get a nice seedy dough - with seeds along the crust and bottom. I like to drag the shaped dough in a pile of hemp seeds and a splash of olive oil. Shape dough into a pizza round and place on a lightly EVOO greased pizza pan.

6. Add a drizzle of EVOO and a light sprinkle of herbs and/or garlic powder.

7. Add the tomato slices.

8. Grab your ricotta and pesto and add dollops of each all over the pizza - alternating so that the pizza looks like a pretty white and green polka dot feast. Make sure you thin out each dollop with the back of a spoon.

9. Add the lemon slices around the edges - these should be removed before eating the pizza - but they add a very nice bright essence to the pizza. Add the shiitakes and a sprinkle of red pepper flakes.

10. Bake for about ten to fifteen minutes - depending on how thick or thin you rolled your crust. This pizza tastes amazing the next day for leftover too. Even cold!

aaaaand my to-do list just got one pizza longer.

reblogged from colegoudie:

Spicy Pesto Pizza (Vegan)

The commercial pizza industry is huge, and I was never a big fan of the greasy, cheesy pizzas they make, so I decided I would try to make my own. I made my own sourdough pizza dough, but you can go out and purchase your favourite pizza dough from your local market or bakery (try to get thin crust). 

Aside from the pesto sauce, the quantities here do not matter. In fact, the toppings don’t matter either; add whatever you fancy to your home made pizza! Make it yours. I love a little heat, so I went with a roasted anaheim chili. It worked really well. 

Ingredients:

Spicy Pesto Pizza Sauce (makes enough for two 10” pizzas):

  • 3/4 cup Basil
  • 1/2 cup Parsley
  • 1/2 Jalapeño
  • 1/2 cup Pine nuts
  • 1 clove Garlic, minced
  • 1 tsp Red pepper flakes
  • 1 tbsp EVOO (Extra virgin olive oil)
  • 1 tbsp Lemon Juice 
  • 2 tbsp Water
  • Salt and Pepper to taste 
  •  
  • Puree all these ingredients together and BAM, you have your own spicy pesto. Seriously this sauce is great. Add more oil or water if it is too thick. Add more pine nuts or basil if it’s too thin. Play around with it, there are no rules here and the quantities are just a guideline. If you have sauce leftover, it makes a great chip dip.

(My) Toppings:

  • Roasted garlic
  • Roasted anaheim chili
  • Portabella mushroom cap
  • Sun-dried tomato 
  • Pepper
  • Preheat your oven to 480F.

Put your pizza dough onto parchment paper and onto a flat baking sheet. Spread your pesto sauce onto your pizza, getting as close as you can to the rim. Use your finger and rub the rim of the pizza with olive oil. This gives it a nice texture and keeps the crust from burning to a crisp. Add your toppings to your pizza in the quantities you like, and place the whole thing in the oven. Depending on how crispy you like your pizza, this can take anywhere from 15 to 25 minutes. Keep an eye on it, and check the bottom of the pizza with a spatula. 

Divide into slices and enjoy with a cold beer.

Hope you like it! More recipes to come.

Yours in food, 

Cole. 

Greek-Style Pizza with Roasted Red Pepper Sauce and a Lemon Garlic Crust. I know I say this about all my pizzas, y’all, but this one is so good I can’t even! Topped with roasted red peppers, black and Kalamata olives, sundried and Roma tomatoes, mozzarella Daiya, and parsley. Yum, yum, YUM. (And there’s a recipe at the link, just because I love you all so much!)

Greek-Style Pizza with Roasted Red Pepper Sauce and a Lemon Garlic Crust. I know I say this about all my pizzas, y’all, but this one is so good I can’t even! Topped with roasted red peppers, black and Kalamata olives, sundried and Roma tomatoes, mozzarella Daiya, and parsley. Yum, yum, YUM. (And there’s a recipe at the link, just because I love you all so much!)

reblogged from feelingsareboring:

Two pizzas I made tonight. My mom taught me a better way to knead dough and it turned out great. Both have leftover Barilla sauce and Daiya mozzarella. The top one has Daiya cheddar and fresh parsley. I looove parsley lately. The bottom one was a lot smaller and had sauteed mushrooms and broccoli. My dad ate half of it before I could take a picture. I’m really excited to keep making pizzas and try new things with them.

Yes please!

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: nemophilistv)

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