Happy Vegan Pizza Day!

June 30th, 2012 10:00 am by Kelly

Second annual, vegans! There so much going on today, where do I even start?

Whether you’re eating out, throwing a vegan pizza potluck party with a friend, or staying in and making your own pizza, we’ve got you covered @ fuck yeah vegan pizza! We’ll be posting Vegan Pizza Day updates in real time, and all our past posts are organized by tag:

To find a vegan (or vegan-friendly) pizzeria near you, browse by city (e.g., to see all posts from New York City, you’d use the URL; for Syracuse,; and so on).

To see a list of pizza recipes, jump straight to

And to browse by ingredients, simply type in the desired foodstuff, e.g. (for kale! duh!).

We’re also holding a shiny new contest in honor of the occasion! From now until Monday night, share pictures of your Vegan Pizza Day eats for a chance to win a $50 gift certificate to the vegan store of your choice. The contest is open internationally, and you don’t need a tumblr account to enter. Vegan pizza for everyone!

While you’re at it, send your pics to the quarrygirl blog (one of the Vegan Pizza Day founders) for publication – email quarrygirl [at] You’ll be famous!

And don’t forget to join the event on Facebook! Chat with other vegan pizzanistas about your quest for the perfect thin crust, the merits of Daiya over Follow Your Heart, or where best to find a vegan slice in upstate New York. Community, yo!

Of course, we also have a ton of delicious recipes cataloged right here on The PPP Blog! Go to: Food & Recipes.

Shane and I are eating in tonight, since I have lots of super-important tumblog contest moderating to do. On the menu: a tofu scramble breakfast pizza with garlic sauce and Daiya cheese AND a cheddar french fry pizza. YUM!

How about you?

Whatever kind of pie you’re eating, don’t forget to photograph and share it!

Recipe: Vegan Thanksgiving Pizza with all the fixings!

November 26th, 2011 1:36 pm by Kelly

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Thanksgiving pizza, get in my belly!

Vegan Thanksgiving Pizza with all the fixings! I first got the idea for a Thanksgiving pizza when I saw a photo of one available at Whole Foods. Mine is way more awesome, though: the only seasonal thing about Whole Foods’s version is that it’s topped with stuffing, whereas I went all out: mashed potatoes, gravy, Tofurky, mixed veggies, stuffing, and cranberry sauce. Suck on that, John Mackey! (No really, it’s delicious! Suck and slurp and chomp away.)

In preparation for the holiday, Shane and I did a test run last week. While the finished product was yum-tastic, our execution proved less than stellar. I thought I could use the gravy as a sauce – putting it down first the way you do with red sauce – and layer the tofurky slices, mashed potatoes, mixed veggies, and extra gravy on top. Alas, the gravy interacted with the dough in the most heinous of ways, softening it up and causing it to lose its structure and integrity. Meanwhile, spreading the mashed potatoes on top of the Tofurky was an exercise in futility (the gravy made ’em slip and slide!), and as an added bonus, the weight of the potatoes forced the gravy out and down the sides of the pizza. (Gravy everywhere!) By the time we got to the top layer, we were in such a hurry that we only added carrots instead of our planned trio of veggies. ’twas hot, delicious mess all around.

For our second attempt, we mixed the mashed potatoes with the gravy so the base layer of the pizza would be thicker and – hopefully – more stable. We also made them well ahead of time, so that they’d be nice and cool by the time we actually assembled the pizza. And it worked! Although spreading mashed potatoes on pizza dough is a little messy no matter how you slice it, it was a huge improvement over our first try. This vegan Thanksgiving pizza features a layer of garlic and chive mashed potatoes mixed with gravy, followed by Tofurky deli slices, a light drizzle of gravy, and carrots, sweet corn and green beans. (The only thing I’d do different in the future is put the Tofurky down before the mashed potatoes, so that the slices don’t get so crispy.)

We wanted to incorporate stuffing into the pizza, but couldn’t think of a way to cook it on the pie, since the breadcrumbs need to bake in vegetable broth and all. So instead we gave the crust a hint of stuffing flavor by infusing it with veggie broth. And, for good measure: we served stuffing on the side, along with cranberry sauce, extra gravy, and mashed potatoes and mixed veggies (both leftover toppings from the pizza). Dessert featured a razzleberry pie topped with a scoop (or two!) of vanilla soy ice cream. Both store-bought, because we were exhausted enough after making the main course!

Too many carbs? NEVER.

More eye candy – and recipes for most everything pictured! – below.

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Two slices down, six to go!

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Shane’s plate; he slathered his stuffing in cranberry sauce.

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Personally, cranberry sauce – being sweet and sugary and all – strikes me as more of dessert item. Which is why I enjoyed a few spoonfuls with a bowl of vanilla ice cream
while waiting for the dough to rise! But I digress…

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My plate! “Gravy” is the word of the day, dontchknow.

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The only time it’s acceptable to eat a pizza with a fork is when it’s
a) covered in mashed potatoes or b) a deep dish pie of some kind.

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Licking my plate clean!

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Bring out the pie!

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Pizza & ice cream, could a more perfect pairing exist?


Recipe: Kelly’s Loaded Tomato Lover’s Pizza

February 15th, 2011 12:00 pm by Kelly

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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…



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


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


Saturday Garbage Plate (on a Sunday!): Can you taste the love on your plate?

February 13th, 2011 11:05 am by Kelly

Vegan Pizza!

Vegan pizza, topped with mozzarella Follow Your Heart Cheese and pineapple rings.
CC image via Flickr user tehbieber.

Wow, I totally flaked out and forgot to do the link roundup yesterday, didn’t I? I blame the craptabulous weather, which is slowly turning my brain into mush. Luckily, the temps in Kansas City should be warming this week, and I am super-psyched to spend some time outdoors with my five BDFs! (Best Dog Friends!) Also good: these links are just as delicious when served one day late. NOM!

(By the by, can you believe that the National Organization for Marriage has totally coopted this acronym for its hateful group? “NOM” should stand for all that is beautiful and yummy in the world. Denying GLBTQ folks their human and civil rights? Not so much. For shame!)

Contests and giveaways! Over at Vegan Planet, Robin Robertson is giving away a copy of her cookbook Vegan Fire and Spice; the deadline to enter is tonight, 2/13. Also, So Delicious is holding a “100 Days of Change Giveaway” on Facebook, with a different prize (and winner) each day!

Of course, don’t forget to vote in the 1st Annual Vegan Valentine Contest at Cook. Vegan. Lover. (I’m not saying that you should vote for me; just vote, mkay?) You have until tonight at 9PM EST!

Spay & Neuter Kansas City “is in desperate need of dry cat food and litter donations!! If you can help out in any way, drop your donations off at 1116 E. 59th street! Our kitties on out Pet Outreach Program will purr with JOY!”

Did you know that you can opt out of receiving the Yellow Pages now? It’s true! Welcome to 2001, y’all!

The SF vegan blog vegansaurus! has a guest post from St. Louis vegan Liz Miller, who gives us a tour of the vegan food options in that other Missouri city. Check it: Vegan in St. Louis: because you might have a connecting flight cancelled here someday.

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Pink Valentine’s Day biscuits that I made for my dog loves!
(& lovingly photographed on an animal-themed book pile.)
Recipe and details here.

Valentines Day! Whatever your plans for tomorrow, make them as cruelty-free as possible, yes? If you’re still shopping around for edible goodies, please use the Food Empowerment Project’s Chocolate List as a guide. Better yet, give your sweetie some handcrafted sweets, made by you with love (and vegan, fair trade chocolate, of course!). May I suggest peanut butter cups, coconut bonbons, rocky road bark, or chocolate covered pretzels? Or perhaps some chocolate-shaped vulvas for the vegan feminist in your life? (Oooh, me me! Pick me!)

Even a romantic vegan dinner at home, followed by a butter cream cake, would make for a nice surprise. For some ideas, check out VegWeb’s holiday page, as well as this guide to heart-shaped foods (hello, pizza!) from VegNews.

On the flower front, why not opt for living plants rather than decaying, pesticide-soaked, factory-farmed bouquets? (I’m partial to cacti, myself.) Or, if you simply must buy roses, think organic. VegNews also suggests making your own eco-friendly bouquet out of recycled paper, Martha Stewart styley. Finally, packets of heirloom seeds are a nice gift idea for gardeners. Plus, they serve as a much-needed reminder that spring is right around the corner. (And after that: summer!)

As always, I ♥ vegan etsy!

Also: these Vegantine’s Day Strawberry Love Bugs! from Wing-It Vegan.

(And yes, I totally cribbed the last few paragraphs from this post. That’s okay though, cause I wrote it, so it’s not stealing. Just cheating! You should also totally check out the v-day post I wrote a few years back, about pampering your nonhuman friends on this most cheesiest and manufactured of holidays.)

Finally, this week’s Valentines Day-themed video comes from Farm Sanctuary:


Reel Life at Farm Sanctuary – Ep. 5: Love on the Farm
On episode five of our Sanctuary Tails blog video series, Reel Life at Farm Sanctuary, National Shelter Director Susie Coston talks about love on the farm in honor of Valentine’s Day and introduces us to some very special bonded pairs, including Bing and Bessie — two incredible geese who have lived at Farm Sanctuary for 25 years. You’ll also get to meet some of our pig, goat and chicken friends too!

Love, it’s a beautiful thing. Ditto: compassion and respect.

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

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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: