reblogged from diagonalleyvegan:
February 27, 2012
Told you there was more! I made calzones with heirloom tomato, red bell pepper, pepperoncini, black olives, artichoke hearts, Field Roast Italian sausage, and Daiya. I wasn’t convinced that either of my pizza dough recipes would make a good calzone, so I used this recipe for the dough. Success! And I have leftovers!
reblogged from diagonalleyvegan:
March 14, 2012
Pi day! I made pizza with a whole wheat crust, marinara, olives, artichoke hearts, pepperoncini, bell peppers, and Daiya.
I also used some homemade seitan I saved from the other day to make awesome little barbecue wings. I made my own BBQ sauce and it was amazing. It was with ketchup, apple cider vinegar, mustard powder, vegan worcestershire, Sriracha, maple syrup, pepper, and onion powder. I brought it all to a boil and then turned down the heat and let it simmer for an hour or so, stirring it every few minutes. I covered the seitan in it and broiled it for a few minutes, then turned it, covered the other side, and broiled it again. Then I bathed it in the rest of my delicious sauce and snarfed it down.
I ate a bunch of ants on a log as an afternoon snack (celery with peanut butter and raisins, for those of you not aware of this wonderful treat) so I was too full to eat much. Luckily, it will all make great leftovers.
SNARF SNARF!
reblogged from diagonalleyvegan:
February 4, 2012
Tastiest (vegan) pizza ever. This is the crust recipe. I made it with red cabbage, Field Roast sausage, baby spinach, red and orange peppers, artichoke hearts, roasted garlic, pepperoncini, and Daiya mozzarella.
Shorter vegan pizza:
