Saturday Garbage Plate, 2011-09-17

September 17th, 2011 7:00 am by admin


Pepperoni and mozzarella pizza! It’s vegan and has (soy) meat and (nondairy) cheese!
CC image via Aimee Dars Ellis on

This week on Twitter:

Saturday Garbage Plate, 2011-09-10

September 10th, 2011 7:00 am by admin


Taters on bread, the stuff dreams are made of. (No, for reals! Can you say “carb coma”?)
CC image via flickr user ancient history; nomz via Blackbird Pizzeria.


This week on Twitter…

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


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


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.

Saturday Garbage Plate, 2011-09-03

September 3rd, 2011 7:00 am by admin

Pesto Pizza

Pesto pizza makes me feel green. WITH ENVY!
CC image via flickr user mollyjade.

This week on Twitter…

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


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


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


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?