Categories

Archives

Tags



Saturday Garbage Plate: Always add (vegan) cheese. ALWAYS.*

April 2nd, 2011 11:52 am by Kelly


null
 

I don’t know about you, but I bathe in mozzarella Follow Your Heart.
(What? Cheddar would just be silly!)

Here’s a roundup of the seven delicious, vegan recipes we featured on twitter this week. For even more oozy, gooey vegan pizza not-porn, follow us on tumblr, too – fuck yeah vegan pizza – and share your own pizza nomz if you got ’em!

Contests and giveaways! Continuing with its Vegan Bucket List theme, VegNews is giving away a Matt & Nat handbag made from recycled water bottles. How cool is that!?! (Answer: very.) Enter to win here.

Also, Spay & Neuter Kansas City announced its upcoming “Where’s Mowgley?” contest this week. SNKC’s newest mascot, Mowgley the stuffed dog, will be photographed around town starting April 7th. The first reader to guess his location wins a prize. Contest rules & regulations are available here.

In other animal-related news, check out Wayside Waifs’ Waifs of the Week. Lauren, Yukiko and Penguin – so cute! I wish I could adopt them all!

pizza night
 

Even without cheese, vegan pizza night is the best night of the week!
CC image via flickr user tofutti break.

Hey, Hollyweird! (Oh how I amuse myself!) Eat at Pizza Fusion tomorrow, mention ARME, and ARME gets a cut of the profits! Do it! Deets here.

Did you hear the news? Paula Deen is going vegan! Psych!

Last but not least, VegNews has a great roundup of all the vegan and vegan-friendly fundraisers benefiting the quake and tsunami survivors in Japan: Vegans Support Japan. Don’t forget to bookmark my own hub, Disaster Relief in Japan: Animal Rescue & Vegan/Animal-Friendly Resources, which I continue to update several times a week.

* Joking, obvs. Using cheese as an exfoliant is just plain wasteful!

Recipe: Cheesy Vegan Tater Tot Pizza II (aka, Cheesy Vegan Tater Tot Garbage Plate Pizza)

March 28th, 2011 12:21 pm by Kelly


So remember how last weekend Shane and I made a cheesy tater tot pizza, using this recipe for a tater tot casserole as a jumping-off point? And the result was nothing short of spectacular?

I mean, just look at it! Gorgeous, I say!
 

2011-03-20 - Cheesy Tot Pizza - 0010

 
Anyway, yesterday Shane got it in his head to try and improve upon my masterpiece, mainly by adding the “white sauce” found in the original recipe. The result, while still totally nom-worthy, is incredibly messy. No, not messy; “messy” is an understatement of epic proportions. Let’s just say that “Cheesy Vegan Tater Tot Garbage Plate Pizza” is more apt a name for this dish than “Cheesy Vegan Tater Tot Pizza II.” Once cut, the toppings just ooze over your slice and slide across your plate until you don’t know what’s what. Up is down! Black is white! Two and a Half Men is Firefly! Crazy right? This pie will go that to a girl.

For serious, just compare v.1 to v.2!
 

2011-03-27 - Cheesy Tot Casserole II - 0017

 
Delicious but deadly. And by “deadly,” I mean to your favorite animal rights tee. A fork is a must; a bib, strongly recommended. You’ve been warned.

 
Cheesy Vegan Tater Tot Pizza II
(aka, Cheesy Vegan Tater Tot Garbage Plate Pizza)

Ingredients

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

Pizza

2 cups soy milk, plain
3 tablespoons margarine
2 tablespoons flour, with extra to taste

cornmeal or cooking spray
olive oil

cheddar Daiya cheese (or the vegan cheddar cheese of your choice)
frozen mixed vegetables (we used a carrot, corn and green bean blend)
48 ever-so-slightly defrosted tater tots, give or take (place them on the counter to thaw about 45 minutes before assembling your pizza)

 
Directions

1. 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.

2. 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.

3. About an hour and 15 minutes before dinnertime, get to work! Start with the “white sauce.” Combine the soy milk and margarine in a small saucepan. Stirring gently, heat on medium until the margarine melts and combines with the soy milk. Whisk in the flour, a little at a time, until the sauce thickens to a gravy-like consistency.

4. Now that you’re ready to assemble your pizza, preheat the oven to 425 degrees F.

5. As the oven’s preheating, 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.

6. Spread the white sauce out onto your pizza. Next, add a generous layer of cheddar cheese, followed by the mixed vegetables (about two cups, but you can wing it), the tater tots (we averaged six per slice), and a final, thin sprinkling of cheese to bind it all together.

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Be sure to rotate racks at the halfway point!

8. Get your nom on!
 

2011-03-27 - Cheesy Tot Casserole II - 0002

 

Saturday Garbage Plate: Rise!

March 26th, 2011 4:20 pm by Kelly


amazing rise

Amazing rise!
CC image via flickr user penguincakes.


 

This week in twitter – seven days, seven delicious, vegan pizza dishes:

Contests and giveaways: Vegan Planet has two copies of Party Vegan up for grabs; Amy’s is offering up a gift basket on eat, drink & be vegan; and over on Quantum Vegan, you can win a copy of the new Vstream Vegan Blog Zine. Finally, in anticipation of its April 5th release date, Smart Pop Books is giving away two copies of The Girls Who Was On Fire a day for 13 days (on for each district); you can find a list of participating blogs here. Not relevant to veganism or pizza, but The Hunger Games is kickass nonetheless. Ditto: Smart Pop.

And now if you’ll excuse me, I’m in serious need of a nap. I know, I apologize for the super-brief link roundup – but you can find plenty of oozey, cheesy goodness on our brand-spankin’ new tumblr blog, fuck yeah vegan pizza. And for dessert: fuck yeah vegan ice cream. Need I say more?

Recipe: Cheesy Vegan Tater Tot Pizza

March 22nd, 2011 3:44 pm by Kelly


2011-03-20 - Cheesy Tot Pizza - 0010

 

After the carb-fest that was our Bacon & Cheddar Double Potato Pizza (delicious, delicious carbs!), I knew my days of layering potatoes on bread* were FAR FROM OVER. By night’s end, in fact, I had devised at least twenty more ways to bake potatoes onto/into/over/under a pizza pie. And by twenty I mean three, but never you mind about that. I’m still thinking on it, kay.

Anywho, this next masterpiece was inspired by a certain Cheesy Tater Tot Casserole with Daiya recipe from one Snarky Vegan (my favorite kind of vegan, I tell you what). Shane made me this dish during last November’s veganmofo, and holy guacamole is it good! But such a downer, too. If I didn’t know better, I’d say there was tryptophan in the stuff.

Luckily, the pizza version isn’t quite as potent. And you know it’s healthy, ’cause it’s got mixed vegetables, yo! (White lies never hurt anyone, people! Just arteries.)

Instead of using the “white sauce” in the casserole, we went heavy on the cheese and also applied a thin layer of margarine directly to the unbaked dough, to help add a little moisture. This worked way better than the olive oil we used in the first incarnation of the potato pizza. But I bet the white sauce – maybe thickened up with a little extra flour? – would work well too. Next time, maybe?

 
Cheesy Vegan Tater Tot Pizza

 

2011-03-19 - Cheesy Tot Pizza - 0034

 
Ingredients

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

Pizza

cornmeal or cooking spray
olive oil

vegan margarine
cheddar Daiya cheese (or the vegan cheddar cheese of your choice)
frozen mixed vegetables (we used a carrot, corn and green bean blend)
48 ever-so-slightly defrosted tater tots, give or take (place them on the counter to thaw about 45 minutes before assembling your pizza)

 
Directions

1. 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.

2. 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.

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

4. 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.

5. To begin, spread a thin layer of margarine onto the dough, taking care not to press too hard (if using a pizza stone, this could push your dough out beyond its bounds!). During cooking, the margarine will melt (duh!) and seep down into the top layer of the dough, both moistening the pizza (yay!) and weakening each slice’s integrity (boo! hiss! boo!) – so go easy on it, mkay? Two tablespoons should do the trick.

6. Spread a generous layer of cheddar cheese onto the pizza, followed by the mixed vegetables (about two cups, but you can wing it), the tater tots (we averaged six per slice), and a final, thin sprinkling of cheese to bind it all together.

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Be sure to rotate racks at the halfway point!

8. Get your nom on!
 

2011-03-19 - Cheesy Tot Pizza - 0041
 


 

* Or, as Megan says,

I’m like, what’s up, carbs! You need a soft bed made of more carbs? Do the damn thing!

YOU DON’T NEED TO TELL ME TWICE, SISTER!

Recipe: Veggie Lover’s Pizza With a Whole Wheat Flaxseed Crust

March 14th, 2011 12:48 pm by Kelly


2011-03-13 - Veggie Pizza, Flaxseed Crust - 0016

 

This weekend, Shane and I continued our now two-week streak of experimenting with new pizza recipes. (Woohoo us! Break out the vegan champagne, y’all, this calls for a celebration!) Anyhow, since I tend to be rather repetitive when it comes to toppings*, I decided to try out a veggie lover’s pizza for a change (albeit a minor change, but still!).

Cue: broccoli and cauliflower florets, diced carrots, sundried tomatoes and black olives. (Come summer, I’ll add homegrown green and yellow zucchini and grape tomatoes to the mix! Fresh mushrooms, too.) All on a whole wheat crust sprinkled with super-healthy ground flax seeds and sweetened with agave nectar.

Deeeee-licious!
 

Whole Wheat Flaxseed Pizza Crust (& a Veggie Lover’s Pizza!)
 

2011-03-13 - Veggie Pizza, Flaxseed Crust - 0002

 

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons ground flax seeds
1/2 teaspoon salt
2 1/4 teaspoons quick-rising yeast
2/3 cup very warm water
2 teaspoons olive oil
2 teaspoons agave

cornmeal and/or cooking spray

the toppings of your choice

 
Directions

1. In a medium size bowl, combine both flours, as well as the ground flax seeds, yeast and salt. Mix well.

2. In a measuring cup, measure out the warm water. Stir in the olive oil and agave and pour this liquid onto the dry ingredients, mixing thoroughly until the dough forms into a workable ball. On a lightly floured surface, knead the dough for several minutes, or until the dough is no longer sticky.

3. Place the ball of dough in a bowl and let rest, covered with a towel or cover, for at least 20 minutes (until the ball has doubled in size) or up to several hours.

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

5. 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.

6. Add your favorite (vegan!) toppings. For this Veggie Lover’s pizza, we used red sauce, sundried tomatoes, mozzarella Daiya cheese, broccoli and cauliflower florets (frozen since it’s still winter, but defrosted on the counter for four hours prior!), diced carrots and black olives, all held together with an extra dusting of Daiya on top. Don’t be shy with those veggies, people!

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas (or until the crust is browned). Be sure to rotate racks at the halfway point!

_______________
 

* What can I say? When I find something I like, I stick with it! Why hello CSI rerun, I know I’ve seen you eight times now, but what’s once more between friends? Sexual Politics of Meat reference, holla!

http://www.perfectpizzapress.com