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Garlicky “Nooch” Cheese Pizza

October 24th, 2011 10:23 am by Kelly


2011-10-02 - Nooch Cheese Pizza - 0009
 

A Garlicky “Nooch” Cheese Pizza with red sauce, mixed veggies and lima beans.

Nutritional yeast cheese: unlike processed vegan cheeses, it’s cheap, widely available, and easy to make yourself! You can find “nooch” at most natural or health food stores (hint: look in the bulk foods section!), or order by the pound online. Add some water and seasonings and – voilà! – cheese sauce.

Lately Shane has been experimenting with different flavor combos; this is first of many concoctions. Okay, so maybe it does look like a cauliflower with a yeast infection (or alternately play dough play food) – but it tastes like cheesy pizza perfection!

Garlicky “Nooch” Cheese Pizza

Ingredients

…for a Fluffy White Pizza Crust

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

…for the Nutritional Yeast Cheese Sauce

2 cups water
2 cups nutritional yeast
4 tablespoons cornstarch
2 tablespoons flour
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon minced garlic
4 tablespoons water
2 tablespoon canola oil

…for the pizza

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

The toppings of your choice: red sauce, vegan meats, nuts, seeds, fruits and/or veggies

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

3. As the oven’s heating, make the nutritional yeast sauce: combine all but the last two ingredients (4 tablespoons water and 2 tablespoons canola oil) in a blender and process until smooth and creamy. Pour into a small saucepan and heat on medium until the sauce starts to thicken. Continue to stir constantly. Once it starts bubbling, let it go for 30 seconds, and then remove from the heat. Add the rest of the water and the canola oil and whisk well. Set aside.

4. Assemble the pizza! Spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

5. When you’re done shaping the dough, add your toppings: start with the red sauce, followed by the nooch cheese and any other toppings you want. Set any extra nutritional yeast cheese aside for dipping.

6. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 to 40 minutes for two pizzas. Enjoy warm!

Optional: To make a “yellow” pizza (like a white pizza, but more colorful!), simply omit the red sauce!

2011-10-09 - 'Yellow' Pizza with Nooch - 0003
 

A “yellow” nooch cheese pizza with Lightlife Smart Pepperoni.

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Recipe: Thin Crust Mozzarella Pizza

October 3rd, 2011 11:47 am by Kelly


2011-09-18 - Kelly's thin crust - 0010

 

Another weekend, another vegan pizza – and the search for the perfect thin crust recipe continues! (Or at the very least a serviceable thin crust recipe!) Unlike the last thin crust pizza I shared with y’all, this one actually does have some semblance of thinness about it. Not as thin as a piece of pita bread, but at least half the size of the puffy, fluffy white pizza dough we normally use. Also: delicious and relatively easy to make. No complaints here, but…

…as I said earlier, the search for the perfect thin crust pizza continues!

 

Thin Crust Mozzarella Pizza

Ingredients

2 cups all-purpose unbleached flour
1 package active dry yeast (or pizza yeast)
3/4 cup warm water (105°F-115°F)
1/2 tsp. of salt
2 tablespoons extra virgin olive oil

Optional: spices to taste (e.g., cumin, basil, cayenne pepper, thyme, oregano, red pepper, tomato powder, chili powder, ground flax seeds, and/or nutritional yeast, to name a few)

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

The toppings of your choice: red sauce, nondairy cheese, vegan meats, nuts, seeds, fruits and/or veggies

(The pie pictured above sports red sauce, mozzarella Follow Your Heart cheese, Lightlife Smart Pepperoni, carrots and sundried tomatoes.)

Directions

1. To make the dough, dissolve yeast in warm water and set aside for 5 minutes. In a large bowl, whisk together flour and salt. Make a well in the center of the flour and add the yeast mixture and olive oil.

2. Stir the dough until it begins to form a ball and pulls away from the sides of the bowl. Transfer the dough to a lightly floured work surface and knead for 6-8 minutes or until the dough becomes smooth and elastic. Add a light dusting of flour if the dough is too sticky to knead (or oil your hands with olive oil).

3. Brush a large, clean bowl with olive oil. Place the dough in the bowl and brush with oil. Cover with a damp, lint-free towel. Allow to rise in a warm place, draft-free place until doubled in size (about 90 minutes).

4. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

5. Using a rolling pin, roll the dough onto a pizza stone or pizza pan lightly dusted with cornmeal. When you’re done shaping the dough, add your toppings: sauce, veggies, “meat,” cheese, fruit, nuts, etc.

5. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

6. Enjoy!

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VeganMoFo V!

September 19th, 2011 11:00 am by Kelly


Vegan MoFo 2010 logo banner

 

People! The dates for VeganMoFo V have finally been announced! This year the Vegan Month of Food is October. By signing up, basically you pledge to write about vegan food – emphasis on VEGAN, and vegan only! THAT MEANS NO DEAD TURKEYS, Y’ALL! – all month, weekends optional, for a total of at least twenty posts. Challenging but fun, and an awesome community-building project to boot. There shall be contests, and giveaways, and prizes, and daily nomz roundups, and more vegan sweets that you can wag your tongue at, and a marvelous time will be had by all! Until week three, when everyone is exhausted and burnt out. (BUT WE’LL WORRY ABOUT THAT LATER, MKAY?)

2011 will be my fourth year participating (I missed the first go-round. Boo! Hiss! Boo!), and I’m really overextending myself by throwing three of my who-knows-how-many blogs into the ring. (Err, kitchen?) Over on tumblr, fuck yeah vegan pizza and fuck yeah vegan ice cream will be a breeze, since I already post four or five time per day, per blog. (Microblogging, gotta love it!) And though the PPP blog won’t be a part of VeganMoFo V (VI, perhaps?), I’ll also be blogging daily at my personal blog, V for Vegan, if you’d like to follow my progress there. (YES, THERE WILL BE PIZZA!)

If you’d like to play along too, here are some links to get you started.

Official VeganMoFo blog

Vegan MoFo sign up form

VeganMoFo on Facebook

VeganMoFo on twitter

VeganMoFo on flickr

The deadline to sign up and be featured in the official VeganMoFo blogroll is September 28, so get to it!

And now, let the post hoarding commence.

Oh, but first: the first batch of Mags & Finnick photos are up!

(Mags and Finnick being the “senior” rat terriers we adopted last week. “Senior” in scare quotes cause Fin’s more like 6, and Mags is maybe 9. The shelter staff said 10, at least. WHY OH WHY DO THEY ALWAYS DO THAT! I know that guessing a dog’s age is just that – a guess – but if you’re bound to err, why not err to the dog’s benefit? The same thing happened when we adopted Rennie: we thought we were getting a four-year-old adult, and ended up with maybe one-year-old pup. Ack! But I digress.)
 

2011-09-11 - Another Afternoon Sunbathing - 0094

Seven dogs, only one photo (so far!) in which they all appear.
And of course I’m not in it, pfffft. No justice.

More to come soon – but for the time being, I have my hands full with SIX RAT TERRIERS AND AN ORNERY OLD DACHSHUND! Oh, and now twenty mofo posts too. Seriously what was I thinking! Plus I think I’m coming down with a cold. Oh, the horrors.

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Recipe: Pita Pizza #823

September 6th, 2011 10:22 am by Kelly


2011-08-05 - Pita Pizza - 0004

 

If you’ve been following me for any amount of time – either here or on fuck yeah vegan pizza – then you know how much I love my pita pizzas! Eight hundred and twenty-three pizzas worth may be an exaggeration, but only slightly! Anyway, I made this little number a few weeks ago; the tomatoes are fresh from my own garden and terribly yummy! Most of the year I stick to sundried, but “fresh as in picked five minutes ago”? The best!

* RIP Satya. 🙁

 
Pita Pizza #823

Ingredients

1 piece of pita bread, freshly baked or frozen and defrosted
Several cups of red sauce
1/2 cup mozzarella Follow Your Heart (or the vegan cheese of your choice)
4 small Juliet tomatoes (or two medium Romas), thinly sliced
black olives, diced
Kalamata olives, diced

Directions

1. Preheat your oven to 425 degrees F.

2. As the oven’s preheating, place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop in the microwave for 30 to 45 seconds.

3. Spread a generous amount of red sauce on the pita bread, followed by the olives, cheese and – last but not least – the tomatoes.

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted.

5. Enjoy warm and crispy!

 

Happy Tomato!
 

Happy tomato is happy!
CC image via flickr user hellokittygroupie.

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Recipe: Vegan Mac & Pepperjack Pizza

August 31st, 2011 11:43 am by Kelly


2011-06-18 - Mac & Pepperjack Pizza - 0015

 

Shane made this vegan Mac & Pepperjack pizza back in June, not long after we procured OUR VERY FIRST BAG (!) of Daiya’s new Pepperjack style shreds. Since I’m not too keen on spicy foods (I know, boo! hiss! boo!), he had this pie all to his lonesome. He double-cooked the macaroni and cheese on the stovetop and again in the oven, and garnished it with breadcrumbs ’cause that’s how he rolls. He enjoyed the hell out of it, though I still prefer my own version of a mac & cheese pizza. And that’s okay! That means more for each of us if we aren’t eying one another’s pizzas!

 
Vegan Mac & Pepperjack Pizza

Ingredients

For the 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

For the mac & cheese:

2 cups Pepperjack Daiya cheese (optional: sub in a little mozzarella Follow Your Heart for a creamier cheese sauce, like so!)
2 cups uncooked macaroni (mini shells are my personal fave!)
4 tablespoons margarine
12 oz plain soy milk

Misc:

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan
Olive oil or cooking spray to lightly coat the dough
Breadcrumbs to garnish

 
Directions

Prepare the dough!

1. Stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

Make the cheese sauce!

2. Once the dough is done rising and you’re ready to assemble the pizza, get to work on the cheese sauce. In a medium-sized saucepan, bring the soy milk to a boil.

3. Reduce the heat to medium and mix in the margarine, stirring until melted.

4. Add the cheese shreds, stirring gently until they combine with the liquid to form a creamy cheese sauce. The soupier the better, as the oven baking will thicken it up quite a bit.

Optional: season to taste with salt, pepper, onion, garlic, etc.

5. Reduce the heat to low, stirring every few minutes.

6. Preheat the oven to 425 degrees F.

Make the pasta!

7. In a deep skillet or wide, shallow sauce pan, cook the pasta according to the directions provided on the package. Stop when about 90% done and drain, leaving a little hot water with the pasta. (This will mostly cook down as you continue to heat the pasta.)

Combine the two to make mac and cheese!

8. Mix the cheese sauce into pasta, stirring well. On medium low heat, let the pasta continue to cook until it’s the desired consistency. Stir constantly during this last step so that none of the pasta or cheese sticks to the pan.

9. As the pasta is cooking, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly. Lightly dust a bit of olive oil on top of the dough, or spray it with a bit of cooking spray.

10. Next, sprinkle a little extra Daiya on the crust to taste. Then add the mac & cheese, spreading it out evenly on the pizza pie. If it’s a bit on the soupy side, allow it to cool for a few minutes before adding it to the pizza; this will give it time to solidify, but not too much! Top with vegan breadcrumbs if desired.

11. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

12. Serve warm, and with a fork and bib!

 

i ate the whole thing
 

“I ate the whole thing,” by themacinator on flickr.
This photo is completely unrelated to my Mac & Pepperjack pizza,
but the post is just begging for a second picture, don’t you think?

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