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This World Go Vegan Week, vegan pizza will take over the world!

August 29th, 2011 6:09 pm by Kelly


Vegan Pizza Takes Over the World

 

What follows is the most delicious action alert I’ve ever received from In Defense of Animals. In honor of World Go Vegan Week, IDA and Daiya want to team up with you (yeah, you!) to spread the cheesy vegan pizza love! Help persuade your local pizzeria to offer a vegan pie for World Go Vegan Week … and beyond! (Vegan Pizza Day is just a few months later, yo!) All the vegan pizza will be ours! Muahahaha!

By the by, Vegan Pizza Takes Over the World? NEEDS TO BE A COOKBOOK LIKE NOW! Make it happen, crafty chef peoples!

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World Go Vegan Week Begins October 24, 2011

Vegan Pizza Takes Over the World!

World Go Vegan Week (October 24 – 31) is a celebration of compassion, and a time to take action for animals, the environment, world hunger, and everyone’s well-being. This year is going to be extra special … and extra cheesy! We want to help make it even easier to be vegan, and what better way than being able to order a quick and easy pizza – with delicious vegan Daiya cheese.

You can help with just a few minutes of your time by reaching out to your local pizzeria and asking them to offer a vegan pizza. Our goal is to make eating vegan simple, fun, and accessible to every community. One of the best aspects of restaurant outreach is that a single person can make a direct and lasting difference for animals.

What you can do:

Please contact your local pizza shop and ask them to offer a vegan pizza for the week of World Go Vegan Week. Our partners at Daiya cheese have offered to provide a free sample of Daiya cheese for the pizza shop to try. Daiya cheese melts, stretches, and tastes just like traditional dairy-based cheese.

We will provide you with a letter and tips on how to approach the pizzerias. Remember, all it takes is one person to make a major difference in changing everyday restaurants into vegan-friendly havens.

To be part of spreading the vegan pizza love in your community, contact Hope Bohanec: hope@idausa.org 415-448-0058 or 707-540-1760.

Vegan pizza outreach not your cup of tea? There are many other ways to celebrate with us! Click here for other ideas to promote World Go Vegan Week.

New to veganism? Click here to order a Vegan Starter Kit.

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Updated to add:

…and IDA is sweetening the deal with FREE DAIYA! Convince one – just one! that’s all it takes! – eatery to offer a vegan pizza with Daiya cheese for the week, and you’ll be entered to win a month’s worth of free Daiya! At a pound a day that must be, what, 30 pounds of cheese? (I wish!)

Anyway, here are the deets:

New Contest – Win A Month’s Supply Of Daiya Vegan Cheese!

You could win a month’s supply of Daiya vegan cheese simply by participating in our exciting campaign to make vegan eating fun and accessible for everyone. Our Vegan Pizza Takes Over the World campaign is really taking off! Volunteers are approaching dozens of pizza parlors around the U.S. and Canada, asking them to offer a vegan pizza featuring Daiya cheese for World Go Vegan Week, October 24 – 31. Just get a restaurant to offer a vegan pizza for that week and you will be entered into our drawing for a month’s supply of Daiya vegan cheese! Soy-free and gluten-free Daiya cheese melts, stretches, and tastes just like traditional dairy-based cheese. Yum!

Daiya will also send free samples for pizza shops to try. We’ll provide you with a letter and tips on how to approach the pizzerias. One person can make a major difference changing everyday restaurants into vegan-friendly havens.

To help spread the vegan pizza love in your community, and get your name in the drawing, contact Hope Bohanec: hope@idausa.org 415-448-0058 or 707-540-1760. We will announce the winner in an upcoming IDA eNews. Vegan pizza outreach not your cup of tea? Click here for other ideas to promote World Go Vegan Week.

Saturday Garbage Plate, 2011-08-27

August 27th, 2011 7:00 am by admin


Roasted Eggplant, Green Pepper and Sundried Tomato Pizza

Roasted Eggplant, Green Pepper and Sundried Tomato Pizza!
CC image via flickr user quintana roo.

This week on Twitter:

Recipe: Fried Tomato Pita Pizza

August 25th, 2011 3:29 pm by Kelly


2011-08-23 - Triple Tomato Pizza - 0024

 

Now that my eight tomato plants are finally starting to bear fruit, I have more tomatoes than I know what to do with! Well, that’s not entirely true; I could always dehydrate some and save them for later, but…so much work! Hot, sweaty kitchen labor, not really my thing. No, I’d much rather eat them fresh and plump – and preferably on a pizza, ’cause it gives me yet another excuse to eat more pizza!

This concoction involves triple the tomatoes: sauce, fresh and fried, all heaped on a piece of pita bread to make one ginormous personal pizza. Sauteing is especially useful if some of your tomatoes are on the gnarly side, as are my Fourth of Julys this year (what’s up with that, guys?). For something different, omit the red sauce entirely and use the sauteed veggies as a sort of “sauce” instead. (I meant to do this, but second-guessed myself at the last minute. But it totally would have worked! The tomatoes were still that juicy after 20 minutes on the stove!) While you’re at it, cook up some extra tomatoes and pile them on a plate of pasta. A great way to use up those extra tomatoes, I tell you what! (Frugal vegans don’t waste food, yo!)

Either way, this mini-pie is such a hot, delicious mess that you’ll need a full arsenal of cutlery to consume/consummate it! Even after carving it in two, it was a hands-off affair. Steamy hot veggie action, that’s what I’m talkin’ ’bout.

 
Fried Tomato Pita Pizza

Ingredients

1 piece of pita bread, freshly baked or frozen
2 tablespoons of olive oil
2 cups of diced fresh tomatoes, any kind (I used Juliet and Fourth of July)
+/- 1 tablespoon of garlic
+/- 2 tablespoons of basil
Red sauce (optional)
A handful of small, cherry-sized tomatoes (i.e., Super Sweet 100)
A few tablespoons each of black and Kalamata olives
Vegan cheddar cheese to taste (I used Daiya)

Directions

1. Preheat your oven to 425 degrees.

2. In a large frying pan or skillet, heat the olive oil on medium-high. Once it’s hot, add the diced tomatoes, garlic and bail and cook, covered on medium, until the tomatoes are cooked to your liking – anywhere from 5 to 20 minutes, depending on how soft you like them. (Me? Mushy, with a hint of burnt flesh!) Stir every few minutes. Set aside.

3. Once the tomatoes are done cooking, it’s time to assemble your pizza! Place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). To defrost a frozen piece of pita bread, just pop it in the microwave for 30 to 45 seconds. Spread some red sauce on the pizza, followed by the cooked tomatoes. Next, add the black olives, Kalamata olives and cherry tomatoes, followed by the vegan cheese.

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

5. Serve warm and with a fork, knife and napkin – you’ll need it!

 

2011-08-23 - Triple Tomato Pizza - 0039

Recipe: Baked Macaroni Pita Pizza

June 16th, 2011 11:43 am by Kelly


A little while back I decided to try a mashup of a pita pizza and a mac & cheese pizza, using some leftover baked macaroni I had in the fridge. Not bad, though the crispiness of the baked pita bread was a little disconcerting when paired with the tenderness of the twice-baked pasta. Probably this should go on a nice thick crust pizza, like the original macaroni and cheese concoction?

Still, an inspired way to use up leftovers. (What’s that? Got some extra chocolate chip pancakes? PUT ‘EM ON A PIZZA! P.I.Z.Z.A.!)
 
Baked Macaroni Pita Pizza
 

2011-05-23 - Baked Macaroni Pita Pizza - 0010

 
Ingredients

1 piece of pita bread, freshly baked or frozen
Several cups of red sauce
1/2 to 1 cup of mozzarella Daiya (or the vegan cheese of your choice)
2 to 4 cups of leftover baked macaroni
(Since I usually wing it, I don’t have a specific recipe to offer, but this dish includes pasta sauce, elbows, mozzarella Daiya cheese, mushrooms, garlic, tomatoes, broccoli, cauliflower and green and yellow zucchini. You can easily use your own favorite recipe!)

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 a sprinkling of Daiya cheese. Next, carefully spread the baked macaroni on top, one spoonful at a time, until you’ve reached the desired amount. You can either go with a light sprinkling (as with this vegan penne and cheese pizza), or really pack it on (see: my mac & cheese pizza) – be your own decider person!

4. Bake at 425 degrees F for ten to fifteen minutes, or until the cheese is melted. Place it on a low rack so that the pasta doesn’t get too crispy.

5. Serve warm and with a fork!

Recipe: Creamy Vegan Mac & Cheese Pizza, No. 2!

June 6th, 2011 11:54 am by Kelly


2011-06-04 - Mac & Cheese Pizza No. 2 - 0023

 

Not long after devouring my birthday Creamy Vegan Mac & Cheese Pizza dinner, I immediately began thinking of ways in which it might be improved. (Perfectionist much?) Now I prefer my mac & cheese on the creamy – nay, soupy! – side, so that’s where my mind went first: how best to make this pizza a little bit more like the cheesy, melty, liquid macaroni and cheese dish that I so love. (Confession time: while I was watching the cheese sauce for Shane, I couldn’t resist licking the spoon. “HOLY SHIT I WANT TO DRINK THIS CHEESE SAUCE FROM A MUG!” said I.) Since the macaroni and cheese is baked twice in the original recipe – once on the stovetop and again in the oven – I thought that adding it to the pizza after it’s done baking would help to preserve some of its saucy goodness.

The difference wasn’t as dramatic as I’d hoped, but that’s okay; this is still one yummy pie! Basically I just made a “white” (orange?) pizza topped with margarine, soy bacon and cheddar Daiya and baked it as I would normally. While it was in the oven, Shane and I made the mac & cheese on the stovetop. We timed both dishes so that they finished cooking at roughly the same time and, when the pizza was done, on went a helping of macaroni and cheese. We halved the amount of pasta used in the previous recipe so as to cut down on the carbs (and cheese!), and I think it worked out well; this pizza is more like a pizza and less like a carb pie!

Shane insists that the original recipe is superior, but he likes his mac & cheese baked whereas I don’t. Or rather, I prefer soupy, saucy stovetop mac & cheese over its drier, oven-baked cousin. So try ’em both and let us know what you think, mkay? THE TIE MUST BE BROKEN!

fwiw, this was the scene as we sat down to plates loaded with pizza slices and sides of mac & cheese (we made a full recipe, of course! ALWAYS MAKE A FULL POT OF MAC & CHEESE!):

Me: I AM GOING TO GET PREGNANT WITH THIS MAC & CHEESE!

Shane: [looks of horror and revulsion; not just at the thought of sexy time with cheesy pasta, but also – presumably – because neither of us wants children, to the point that this is a condition in our prenup]

Me: I mean I’m going to eat so much that my belly bloats up to where I look pregnant. YOU KNOW, MY BABY BUMP.

Shane: Oh.

And I did.

With that, I bring you: Creamy Vegan Mac & Cheese Pizza, No. 2!

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