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Recipe: Kalamata Olive Bread Pizza

May 31st, 2011 3:21 pm by Kelly


This recipe for Kalamata Olive Bread is one of my favorites – and as a bread fiend, that’s saying something! Over the holiday weekend I was craving it something awful, so Shane was nice enough to make me a loaf in the midst of our poster-hanging frenzy. (Yeah, we’ve only lived here three years, and already we’re getting around to decorating. WE MOVE FAST, YO!) Then I started craving pizza (like I ever stop!), so I decided to combine my two loves to make Kalamata Olive Bread Pizza. It did not disappoint! The tang of the bread complements the mozzarella Daiya and red sauce nicely, and it’s even better when toasted to a lovely brown crisp. I see many more slices in my future.

Of course, you can sub in your own favorite bread recipe; I’ve made quickie toaster pizzas with everything from homemade loafs to french bread to plain old sliced white bread. It’s hard to go wrong when vegan pizza is involved!
 
Kalamata Olive Bread Pizza
 

2011-05-28 - Kalamata Bread Pizza - 0007

 
Ingredients

1 cup + 2 tablespoons water (75-85 degrees)
2 tablespoons olive oil
3 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
3/4 cup chopped Kalamata olives

The pizza toppings of your choice. I used red sauce, mozzarella Daiya cheese and black olives.

Directions

1. Set up your bread machine.

2. Place ingredients into the bread pan in the following order: water, olive oil, olives, bread flour, sugar and salt.

3. With your finger, make a small indentation on one side of the flour. Add yeast to the indentation, making sure it does not come into contact with the liquid ingredients.

4. Insert the bread pan into your machine. Run a cycle for a 1.5 pound loaf of French Bread (or similar, depending on your machine). For us, this cycle lasted nearly four hours, so plan accordingly!

5. Once done, remove the loaf from the pan and allow to cool on the counter. Enjoy a warm slice or two while you wait!

6. Preheat the oven to 425 degrees F (optional).

7. Slice the loaf either length or width-wise, taking off only as many slices as you need. A single thick slice makes for a decent meal, but a hungry vegan can easily down two in one sitting! One loaf should be enough to serve three to five people (or one or two with plenty of leftover bread for snacking!).

8. Garnish with the pizza toppings of your choice – sauce, nondairy cheese, vegan meat, fruit, vegetables, nuts, etc. – and cook at 425 degrees for 20 minutes or until the bread is toasted and the cheese is melty. For a single slice, save some energy by using a toaster oven!

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Recipe: Creamy Vegan Mac & Cheese Pizza!

May 16th, 2011 11:04 am by Kelly


2011-05-09 - Mac and Cheese Pizza - 0013

 
Last Monday was my birthday (happy birthday me!), and Shane wanted to make me something special for dinner. Rather than opt for a big, elaborate meal followed by a sweet, sugary dessert – the thermometer topped 90 degrees that day! hottest birthday ever! – my request was simple: a mac & cheese pizza. I’d been fantasizing about the dish since our Tater Tot and Garbage Plate pizzas back in March. (The thought process going something like this: What other junk food dinners can we serve on a pizza, hmmmm?)

A little googling revealed infinite variations on the mac & cheese pizza theme. None of them vegan, of course, but that’s okay; veganizing mac & cheese is easy peasy now that there are so many vegan cheeses on the market. One version, which I’d still like to try sometime, involves using the mac & cheese as a base, and then layering pizza sauce and toppings on top, casserole style. Yummy, if not very pizza-like. (But throw a crust on bottom and problem solved!)

This recipe is pretty simple and straight forward: make your dough, roll it out, top with your favorite mac & cheese dish – and bake. Voilà! Mac & cheese pizza in its truest form!

The verdict? Delicious and VERY FILLING. Surprisingly, this isn’t my favorite pizza concoction, not by a long shot. Methinks it comes in third, right after the aforementioned Cheesy Vegan Tater Tot Garbage Plate Pizza and Vegan Bacon & Cheddar Double Potato Pizza. Note the common theme: CHEESY and CARB-A-LICIOUS! Veganism = deprivation, says who?
 
Creamy Vegan Mac & Cheese Pizza!
 

2011-05-09 - Mac and Cheese Pizza - 0007

 
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:

1 cup Follow Your Heart cheddar cheese, shredded
1 cup Daiya cheddar cheese, shredded + a little extra to taste
2 cups uncooked macaroni (mini shells are my personal fave!)
4 tablespoons margarine
12 oz plain soy milk

FYI: this is my recipe for Creamy Mac & Cheese with Daiya and Follow Your Heart vegan cheeses, halved; follow the original recipe if you’d like some extra mac & cheese to serve with that mac & cheese pizza – or if you’d just want the mac & cheese, please! For a healthier pizza, sub in a mac & cheese recipe that uses a nutritional yeast sauce.

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
Several strips of vegan bacon (optional; we used Lightlife Smart Bacon)
 
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 or garlic.

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 bacon if desired. (Alternately, you can add the bacon first; this will keep it soft and moist vs. crispy and crunchy.)

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

12. Serve warm, perhaps with a side of macaroni and cheese for dipping sauce?
 

2011-05-09 - Mac and Cheese Pizza - 0016

 
Kidding!
 
2011-05-09 - Mac and Cheese - 0010

 
Okay not really. This is my serious face. You do not kid about mac & cheese.

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Recipe: Personal Pita Pizzas!

May 11th, 2011 8:19 pm by Kelly


2011-04-02 - Kelly's Pita Pizza - 0002

 

Here’s a fun, fast meal idea for those nights when you’re craving a pizza nom, but don’t have the time or energy to make one from scratch. PITA PIZZAS! They’re like Pizza Hut’s Personal Pan Pizzas, but way healthier (or less unhealthy, depending on your choice of toppings), relatively inexpensive, and totally vegan. Plus, from assembly to bake time they take about as much time to make as delivery. SCORE!
 

Personal Pita Pizzas

Ingredients

Cooking spray (optional)

A piece of pita bread (one per pizza). We stock up on packages of freshly baked pita bread from the Jerusalem Cafe (their hummus? AWESOME!), freezing the stuff that we don’t plan on using immediately. It keeps rather well – even when kept in deep freeze for months on end – and you can defrost it easily before use: just pop in the microwave for 30 to 45 seconds before adding your toppings and baking.

Red sauce

The toppings of your choice: spices, veggies, fruits, nondairy cheeses, vegan meats, etc. For the pizzas pictured here, we used: mozzarella Follow Your Heart, black olives and Lightlife Smart Pepperoni (top) and cheddar Follow Your Heart, black olives and a few diced cutlets of Harvest Direct Soy Chiken (from a box!; bottom).

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). Add the toppings: red sauce, spices, nondairy cheese, vegan meats, fruits and veggies.

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

IT’S THAT EASY!

 

2011-04-02 - Shane's Pita Pizza - 0002

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Recipe: Taco Pizza I

April 19th, 2011 10:18 am by Kelly


2011-04-09 - Taco & Cheesy Crust Pizzas - 0018

 
Allow me to introduce you to our latest creation, the Taco Pizza I (which you may recognize from a certain to do list!). It is so named because there exists unlimited variations on the “taco” theme, particularly in Shane’s pepper-loving hands. Expect more of these in the future. And in miniature, pita pizza sizes, to boot!
 
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

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

For the toppings

1 box Harvest Direct Protean Soy Taco Mix (or the vegan meat of your choice; Boca Crumbles or Gimme Lean Beef Grounds would both work well)
Taco seasonings and spices to taste (we used a “Santa Fe” mix of salt, onions, red bell peppers, chili peppers, cumin, red peppers and garlic)
16 ounces of medium salsa, store-bought or homemade
Black olives
Jalapeños
Cheddar Follow Your Heart (or the vegan cheese of your choice)
 
Directions

1. Begin by preparing the dough at least an hour in advance. 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, prepare your taco meat. For the Protean Soy Meat, we followed the instructions for stovetop prep found on the box, substituting in our own spices for those packaged in the kit. If using a perishable vegan meat product such as Boca Crumbles or Lightlife ground “beef,” you can fry it lightly on the stovetop, mixing in spices to taste – or, for a healthier option, simply combine meat and spices in a bowl and stir well. Your choices are endless!

4. 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: salsa, followed by the meat, veggies, and finally the cheese. (We kept it simple with just black olives and jalapeños, but peppers and onions also make a nice addition. Ditto: shredded carrots.)

6. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Serve hothothot!
 

2011-04-09 - Taco & Cheesy Crust Pizzas - 0065

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Recipe: Not-So-Thin Whole Wheat Crust Pizza

April 12th, 2011 10:18 am by Kelly


2011-04-03 - Pizza - 0007

 
Last weekend, I had a hankering for a thin crust pizza. We’ve never attempted one before, and thus don’t (yet!) have a go-to recipe on hand. Shane tried modifying our basic fluffy white crust recipe, with mixed results: while the finished product is yummy, it’s not exactly a thin crust. More like medium in thickness. You can see for yourself in the photo above: the slice in the background is the fluffy white crust, while the one in the foreground is the modified version. Pretty similar, don’t you think? Weird, considering the differing amounts of yeast. *shrug*

Still, no complaints from this whole wheat-loving hippie here. The edges of the crust even crisped up nicely where they met the pizza press. SCORE!
 
Not-So-Thin Whole Wheat Crust Pizza

Ingredients

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
1 1/4 tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
1 cup all-purpose white flour
1 1/2 cup whole wheat flour

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

We used red sauce, sundried tomatoes, mozzarella Follow Your Heart Cheese, black olives, broccoli, cauliflower, carrots, corn and green beans, topped with a little extra cheese for binding and in that order* on pizza numero uno (background; fluffy white pizza crust) and red sauce, broccoli, cauliflower, carrots, corn, green beans and tater tots, topped with just a sprinkle of mozzarella Follow Your Heart cheese and in that order on the second pizza (foreground; Not-So-Thin Whole Wheat Crust).

* What I’m saying is that THE ORDER IS OF THE UTMOST IMPORTANCE, FOLKS! YOU MUST PROTECT THE SUNDRIED TOMATOES AT ALL COSTS.

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, 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.

4. 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. Get your nom on!

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