fuck yeah vegan pizza

fatfeministfoodie: Okay y’all. You should know that I am a dreadful procrastinator, so sometimes I will do things on Friday that don’t make it onto Tumblr until Monday. Like this pizza. Friday night is pizza night and when I went vegan, it was the first thing I wanted to learn to make. This pizza uses a simple crust, found here: http://vegweb.com/recipes/easy-yummy-and-quick-pizza-crust We loaded the pizza up with diced fresh tomato instead of sauce, and then made a delicious soy pepperoni topping for protein and nummy-ness. The recipe came from Celine Steen and Joni Marie Newman’s Hearty Vegan Meals for Monster Appetites. It was fabulous and amazing and because you are fabulous and amazing, here is the recipe: TVP Pepperoni Ingredients:  1/4 tsp fresh group black pepper 1/4 tsp fine sea salt 1 tbsp paprika 1 tbsp garlic powder 1/4 tsp red pepper flakes (or more if you want) 1 tsp dried basil 1/4 tsp cayenne (or double it for extra spicies!) 1 tsp Sucanat or other sweetener 2 tbsp olive oil 1 tbsp liquid smoke 1 cup TVP granules 1 cup boiling water Simply mix the dry ingredients, stir in the olive oil and liquid smoke, and pour the TVP on top. Add the boiling water, stir, and cover tightly for 10 minutes. Fluff it with a fork when you are done and you’re good to go! You can save it in the fridge but really why would you do that when you can eat it all? It’s magnificent. My partner and I also topped the pizza with spinach, olives, and Daiya pepperjack cheese. We ate the whole thing between the two of us because it was just that good. Mmmmmmmmmm. My wishlist is one vegan cookbook longer. AGAIN.

fatfeministfoodie:

Okay y’all. You should know that I am a dreadful procrastinator, so sometimes I will do things on Friday that don’t make it onto Tumblr until Monday. Like this pizza. Friday night is pizza night and when I went vegan, it was the first thing I wanted to learn to make. This pizza uses a simple crust, found here:

http://vegweb.com/recipes/easy-yummy-and-quick-pizza-crust

We loaded the pizza up with diced fresh tomato instead of sauce, and then made a delicious soy pepperoni topping for protein and nummy-ness. The recipe came from Celine Steen and Joni Marie Newman’s Hearty Vegan Meals for Monster Appetites. It was fabulous and amazing and because you are fabulous and amazing, here is the recipe:

TVP Pepperoni

Ingredients: 

1/4 tsp fresh group black pepper

1/4 tsp fine sea salt

1 tbsp paprika

1 tbsp garlic powder

1/4 tsp red pepper flakes (or more if you want)

1 tsp dried basil

1/4 tsp cayenne (or double it for extra spicies!)

1 tsp Sucanat or other sweetener

2 tbsp olive oil

1 tbsp liquid smoke

1 cup TVP granules

1 cup boiling water

Simply mix the dry ingredients, stir in the olive oil and liquid smoke, and pour the TVP on top. Add the boiling water, stir, and cover tightly for 10 minutes. Fluff it with a fork when you are done and you’re good to go! You can save it in the fridge but really why would you do that when you can eat it all? It’s magnificent.

My partner and I also topped the pizza with spinach, olives, and Daiya pepperjack cheese. We ate the whole thing between the two of us because it was just that good. Mmmmmmmmmm.

My wishlist is one vegan cookbook longer. AGAIN.

reblogged from thesweetestvegan: Tostino’s Pizza Rolls Recipe (TTOD #15 - 3.12.13) Pizza Stuffed Mushrooms - The Take Out Diet Video Recipe: http://youtu.be/LJStPXe62ho One of my childhood favorite snacks, but so much better; Tostino’s Pizza Roll inspired Pizza Stuffed Mushrooms. Tostino’s Pizza Rolls Recipe - Pizza Stuffed Mushrooms Ingredients: 8 Baby Portobello Mushroom Caps (stuffers) 1/2 cup marinara sauce 1/2 cup cheese 12 pepperoni slices (Yves)  Directions: Preheat the oven to 400 degrees F. Clean the mushroom caps with a wet paper towel. Use a spoon to remove the remaining stem and gills from the mushroom. Place the mushroom caps in a oven safe pan, bottom side up. Layer on the marinara sauce, cheese, and pepperoni. Bake for 20 minutes. You will know that they are done when the tops are toasty and brown. Let them cool slightly before tasting, because they will burn the crap out of your tongue. Almond Cheese Sauce Attribution: Rawmazing Simple Almond Cheese http://www.rawmazing.com/raw-recipe-simple-almond-cheese/ Ingredients: 1 cup almonds, blanched, skinless 1/2 cup almond milk 2 tablespoons olive oil 3 tablespoons lemon juice 1 teaspoon garlic powder pinch salt Directions: Add all the ingredients to the blender. Blend for 5 to 10 minutes until all the ingredients reach a smooth consistency. About The Take-Out Diet: I Love Dining-In, Taking-Out, and Driving-Thru. Since it is physically, mentally, and financially impossible for me to do that everyday, I bought a fryolator. That it is a lie. I do find ways to make my favorite restaurant dishes at home, though. You are welcome to join me everyday at 3pm EST in my kitchen. See you soon. New favorite tumblr.

reblogged from thesweetestvegan:

Tostino’s Pizza Rolls Recipe (TTOD #15 - 3.12.13) Pizza Stuffed Mushrooms - The Take Out Diet

Video Recipe: http://youtu.be/LJStPXe62ho

One of my childhood favorite snacks, but so much better; Tostino’s Pizza Roll inspired Pizza Stuffed Mushrooms.

Tostino’s Pizza Rolls Recipe - Pizza Stuffed Mushrooms

Ingredients:

8 Baby Portobello Mushroom Caps (stuffers)

1/2 cup marinara sauce

1/2 cup cheese

12 pepperoni slices (Yves) 

Directions:

Preheat the oven to 400 degrees F.

Clean the mushroom caps with a wet paper towel.

Use a spoon to remove the remaining stem and gills from the mushroom.

Place the mushroom caps in a oven safe pan, bottom side up.

Layer on the marinara sauce, cheese, and pepperoni.

Bake for 20 minutes.

You will know that they are done when the tops are toasty and brown. Let them cool slightly before tasting, because they will burn the crap out of your tongue.

Almond Cheese Sauce

Attribution: Rawmazing Simple Almond Cheese http://www.rawmazing.com/raw-recipe-simple-almond-cheese/

Ingredients:

1 cup almonds, blanched, skinless

1/2 cup almond milk

2 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon garlic powder

pinch salt

Directions:

Add all the ingredients to the blender.

Blend for 5 to 10 minutes until all the ingredients reach a smooth consistency.

About The Take-Out Diet: I Love Dining-In, Taking-Out, and Driving-Thru. Since it is physically, mentally, and financially impossible for me to do that everyday, I bought a fryolator. That it is a lie. I do find ways to make my favorite restaurant dishes at home, though. You are welcome to join me everyday at 3pm EST in my kitchen. See you soon.

New favorite tumblr.

(via thesweetestvegan)

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