fuck yeah vegan pizza

reblogged from veganhome: Easy Homemade Vegan Pizza You’ll need: one portion fresh pizza dough (I bought mine ready made at the grocery store, but you could probably find a recipe online somewhere really easily), one small Japanese eggplant, one bunch of green onions, skinned+canned tomatoes (San Marzano variety with basil), dried basil, six to ten mushrooms, salt, pepper, olive oil. Preparation instructions: Preheat oven to three hundred and fifty degrees Fahrenheit. Roll out dough on a cookie sheet. Sprinkle generously with dried basil. Spoon tomato sauce from the can and cut up some tomatoes to put on top. Slice eggplant in quarter inch slices and spread on top of pizza. Slice green onions and spread on top of pizza. Slice mushrooms and put on top of pizza. Your pizza will look like a huge mound of veggies. Do not be intimidated; they will cook down in the oven. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 20 to 30 minutes or until cooked.

reblogged from veganhome:

Easy Homemade Vegan Pizza

You’ll need: one portion fresh pizza dough (I bought mine ready made at the grocery store, but you could probably find a recipe online somewhere really easily), one small Japanese eggplant, one bunch of green onions, skinned+canned tomatoes (San Marzano variety with basil), dried basil, six to ten mushrooms, salt, pepper, olive oil.

Preparation instructions: Preheat oven to three hundred and fifty degrees Fahrenheit. Roll out dough on a cookie sheet. Sprinkle generously with dried basil. Spoon tomato sauce from the can and cut up some tomatoes to put on top. Slice eggplant in quarter inch slices and spread on top of pizza. Slice green onions and spread on top of pizza. Slice mushrooms and put on top of pizza. Your pizza will look like a huge mound of veggies. Do not be intimidated; they will cook down in the oven. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 20 to 30 minutes or until cooked.

(via )

Make some for your fancy breakfast pizza and then send the rest to me! reblogged from veganbakingexchange: Vegan Chocolate Hazelnut Spread (it’s kind of like nutella ok) What you’re going to need: 12oz vegan chocolate ¼ cup vegan margarine Anywhere from 1 to 1¼ cups hazelnut milk Some sugar, about 2 tbsp or to taste A double boiler or some creativity A good knife (unless your chocolate is in morsel/chip form) Here’s what you’re going to do: Put some water on to boil in the bottom part of your double boiler. If you don’t have one you can take a big pan and fill it with water and put a little pan inside of it like I did. Or you can skip this step entirely. While your water is boiling, chop up your chocolate so it’ll melt better. If it’s thick, it’s going to take a good knife. If your grocery store is a fancy pants grocery store you may be able to find vegan chocolate chips, in which case, you can skip this step, too. Add the hazelnut milk and margarine to the top part of your double boiler, or into the smaller pot and put the smaller pot into the bigger pan, and let the margarine melt. Once the margarine is melted, slowly add your chocolate and sugar if you choose. Mix while it melts until everything is thoroughly combined and then remove from heat. If you skipped step 1, just heat up the milk/margarine in a small pot or pan. Once it’s hot enough, take it off the heat and add chocolate/sugar, and mix well. Once it’s thoroughly mixed, pour it into a jar or other sealable container. At this point it should be more like a sauce than a spread, so it needs to be put in the fridge for a little while. Once it’s cooled, spread on toast, or bananas, or in between cake layers, or on pancakes, or on waffles, or use a spoon to eat it, or your fingers…..  PS. This recipe was originally a ganache recipe. If you want to *actually* replicate vegan nutella, there are plenty of recipes online, but this one is bound to be a lot more budget-friendly (you don’t need to buy hazelnuts or own a food processor) and it’s damn quick and easy, too.

Make some for your fancy breakfast pizza and then send the rest to me!

reblogged from veganbakingexchange:

Vegan Chocolate Hazelnut Spread (it’s kind of like nutella ok)

What you’re going to need:

  • 12oz vegan chocolate
  • ¼ cup vegan margarine
  • Anywhere from 1 to 1¼ cups hazelnut milk
  • Some sugar, about 2 tbsp or to taste
  • A double boiler or some creativity
  • A good knife (unless your chocolate is in morsel/chip form)

Here’s what you’re going to do:

  1. Put some water on to boil in the bottom part of your double boiler. If you don’t have one you can take a big pan and fill it with water and put a little pan inside of it like I did. Or you can skip this step entirely.
  2. While your water is boiling, chop up your chocolate so it’ll melt better. If it’s thick, it’s going to take a good knife. If your grocery store is a fancy pants grocery store you may be able to find vegan chocolate chips, in which case, you can skip this step, too.
  3. Add the hazelnut milk and margarine to the top part of your double boiler, or into the smaller pot and put the smaller pot into the bigger pan, and let the margarine melt.
  4. Once the margarine is melted, slowly add your chocolate and sugar if you choose. Mix while it melts until everything is thoroughly combined and then remove from heat.
  5. If you skipped step 1, just heat up the milk/margarine in a small pot or pan. Once it’s hot enough, take it off the heat and add chocolate/sugar, and mix well.
  6. Once it’s thoroughly mixed, pour it into a jar or other sealable container. At this point it should be more like a sauce than a spread, so it needs to be put in the fridge for a little while.
  7. Once it’s cooled, spread on toast, or bananas, or in between cake layers, or on pancakes, or on waffles, or use a spoon to eat it, or your fingers….. 

PS. This recipe was originally a ganache recipe. If you want to *actually* replicate vegan nutella, there are plenty of recipes online, but this one is bound to be a lot more budget-friendly (you don’t need to buy hazelnuts or own a food processor) and it’s damn quick and easy, too.

AMAZING pizza from Blackbird Pizzeria in Philly. Tons of garlic butter, seitan sausage crumbly things, red onions, globs of chunky tomato sauce, and piles and piles of daiya on top of a perfect crust. Thin and crispy, yet slightly soft. If there is a god, he/she is manifested in this pizza…it’s like a slice of heaven. [Shhhh, don’t let the flying spaghetti monster hear you say that! There’s not even any mac & cheese on that pizza! Via swertdog! - ed.]

AMAZING pizza from Blackbird Pizzeria in Philly. Tons of garlic butter, seitan sausage crumbly things, red onions, globs of chunky tomato sauce, and piles and piles of daiya on top of a perfect crust. Thin and crispy, yet slightly soft. If there is a god, he/she is manifested in this pizza…it’s like a slice of heaven.

[Shhhh, don’t let the flying spaghetti monster hear you say that! There’s not even any mac & cheese on that pizza! Via swertdog! - ed.]

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