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Recipe: Vegan Bacon & Cheddar Double Potato Pizza

February 28th, 2011 4:11 pm by Kelly


2011-02-26 - Potato Pizza FTW! - 0010

 

Last weekend, Shane and I decided to try our hands at making a Potato Pizza. Okay, okay; Shane’s hands, my eyes. Using this recipe as a starting point, he came up with a pie that was similar enough (minus the fancy blue potatoes); tasty, though surprisingly dry, even with a dusting of olive oil on the dough. Even the cheese shreds and Smart Bacon were dried out and ashy, positioned as they were on the top of the pizza. Ah well, back to the drawing board!

I’m happy to report that attempt #2, carried out on Saturday night, was an unqualified success. In lieu of the red sauce that normally graces pizza, we used cheesy mashed potatoes, which lent some much-needed moisture to the pie. On top of that went some extra cheese shreds, as well as bacon slices (all vegan, of course), followed lastly by the potato slices. Nestling the cheese and bacon under the potatoes helped to protect them from scorching – and of course locked the cheese’s moisture in, to boot. The only foodstuff that came out dry and crispy were the potato slices, which were almost like homemade chips or thinly sliced fries. Delicious!

The recipe is a three-step process: cheesy mashed potato sauce, dough and pizza. Lengthy, but easy enough. For extra-shiny bonus points, make a double batch of mashed potatoes and have some while you wait for the dough to rise! (Or transform it into potato soup for a completely different dish; details below.)

 
Bacon & Cheddar Double Potato Pizza

For the cheesy mashed potato “sauce”:

 

2011-02-26 - Cheesy Potato Sauce - 0007=

 

Ingredients

1 to 2 tablespoons olive oil
1/2 onion, diced
1 tablespoon minced garlic
2 large or 3 medium-sized baking potatoes (about 4-5 cups’ worth), sliced and diced
water
soy milk
salt, pepper, garlic powder, and/or onion powder to taste
1 tablespoon margarine
1/2 to 1 cup cheddar Vegan Gourmet cheese by Follow Your Heart (or the vegan cheese of your choice)

Directions

(Prep and cook time is approximately an hour, so plan accordingly.)

1. In a large saucepan or small soup pot, bring 1 to 2 tablespoons of olive oil to medium heat. (Use just enough olive oil to coat the bottom of your pot.) Add the diced onion and minced garlic and cook on medium until the onion is translucent and the garlic, golden brown.

2. Cut the baking potatoes into small, relatively uniform pieces: thin slices and/or small diced cubes. (The smaller the pieces, the more quickly they’ll cook.) Add them to the pot, along with just enough water and/or soy milk (I used half and half) to cover them.

3. Cook, covered on high, until the water begins to boil. Reduce heat to medium-high and continue cook, uncovered, stirring the pot every few minutes.

4. Add in the spices to taste and continue to cook until the potatoes become tender and begin to disintegrate. As you stir the pot, mash the potatoes as best you can by hand. If you think that the potatoes look a bit on the soupy side, continue to cook on low until the mixture thickens up.

5. When done cooking, transfer the mix into a large, microwave-safe bowl. Add a pat of margarine to taste. Using a hand mixer, whip the potatoes until they become smooth and creamy. If the mix is too thick, don’t be afraid to mix in a little extra water or soy milk.

6. Add in the cheddar cheese, stirring by hand. Microwave on high for two to three minutes, stopping every minute to stir. The cheese should blend in smoothly with the potatoes after several minutes of cooking.

7. You can use this “sauce” immediately (though be careful if handling while hot), or store it in the fridge until ready for use. When cold, the potatoes will be a bit firmer, and almost Jello-like in consistency. This is okay! You can either microwave it for 30 seconds or so to “loosen” it up, or stir it by hand until it becomes more easily spreadable, almost like the cheese of a “cheese log.” (For those who are milk-allergic like moi, a better analogy might be chilled French Onion dip made with Tofutti Sour Cream! Potato, potathtoe.)

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Recipe: Kelly’s Loaded Tomato Lover’s Pizza

February 15th, 2011 12:00 pm by Kelly


2011-01-29 - Vegan Pizza Day! - 0028

 

As promised, here’s the recipe for the pizza I had on Vegan Pizza Day. In contrast to Shane, who’s all about hot, fiery spices (seriously, just check out his Red Hot, Heart-Shaped Pizza recipe!), I’m a bit of a tomato monster. Fresh, canned, frozen, marinated, pulverized, liquefied, sun-dried: I love them all! Pizza and pasta, pasta and pizza – I could live on nothing but, and it’s not just because of the carbs. (Carbs, delicious carbs!)

So it’s no surprise that this recipe features four different kinds of tomatoes, namely: saucy, sun-dried, canned and powdered. Tomatoes in the crust + tomatoes on the crust = a very happy Kelly. Now if only Daiya would make a smokey sun-dried tomato flavor…

Ingredients

Dough

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all-purpose flour
1-2 tablespoons tomato powder
2 teaspoons basil

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Toppings

Pizza sauce
Mozzarella Daiya cheese
Sun-dried tomatoes
Lightlife Smart Pepperoni
Black olives

About 1 cup’s worth of this Loaded Baked Potato, Canadian Pizza Style topping, minus the Smart Bacon and with added diced carrots, i.e.:

2 tablespoons olive oil
2 tablespoons minced garlic
2 cups diced tomatoes, canned or fresh
2 cups mushrooms, canned or fresh
1/2 cup black olives
1 cup diced carrots

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Recipe: Shane’s Red Hot, Heart-Shaped Pizza: Eat it on Vegan Pizza Day, Valentine’s Day, or any old damn day!

February 1st, 2011 12:49 pm by Kelly


2011-01-29 - Vegan Pizza Day! - 0016

 

The convergence of Vegan Pizza Day and the Fiery Vegan Valentine Cooking Contest at Cook. Vegan. Lover. provided Shane and I with the perfect excuse to indulge in some piping hot, homemade vegan pies on Saturday. (Not that we need an excuse, mind you! But they do make us feel a bit more productive, anyway. I mean, when you’re in the pizza utensil business, you’re more or less required to eat pizza on Vegan Pizza Day, amirite people?)

While I opted for a milder – but fully loaded – pizza, Shane decided to make a red hot, heart-shaped pie for himself. Crushed red pepper, hot sauce and sun-dried peppers on a “hearty” crust seasoned with cayenne pepper, cumin, thyme and basil makes for one fiery hot vegan Valentine’s Day entrée, don’t you think? (So hot, in fact, that I dared not sample it. Perhaps this was Shane’s plan all along? Sneaky, that one.)

Here’s how you do it:

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Vegan Pizza Day Eats at the Garbato-Brady House!

January 29th, 2011 9:15 pm by Kelly


We’re in the middle of a Caprica marathon, so I can’t stay long, but let me just say:

2011-01-29 - Vegan Pizza Day! - 0009

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VEGAN PIZZA DAY SHOULD BE EVERY FRAKKIN DAY OF THE GORRAM YEAR!

See, I’m so excited that I’m intermixing my scifi slang.

That is all.

Oh, and recipes coming soon…

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Create Your Own Pizza Challenge UPDATE!

October 18th, 2010 8:21 pm by Kelly


Hey, folks! Remember when I mentioned that the UK-based restaurant chain Pizza Express was hosting a Create Your Own Pizza contest and begged UK vegans to flood their inboxes with vegan entries? Well, the submissions have been gathered; the pizzas, baked and taste-tested; and the finalists, whittled down to a lucky few. And I’m happy to report that one of the final five is a vegan pie!: namely, the Pizza Levantina, created by Sarah Walker (of Chuck fame, perhaps? That woman sure is multi-talented!). The Levantina is a shiny mix of falafel, courgette, tahini, garlic and sesame seeds, and was chosen because “it’s really different…” And VEGAN! Did I note that’s it’s vegan, y’all?

So get thee to Pizza Express’s website and cast your vote – FOR THE VEGAN OPTION, HELLO! – by November 12th, okay? Voting is open to all, regardless of residency, so vote! For the vegan! Preferably whilst chowing down on your own vegan pie, but that’s purely optional.

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http://www.perfectpizzapress.com