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Saturday Garbage Plate, 2012-07-28

July 28th, 2012 7:00 am by admin


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Vegan pizza for everyone!
CC image via flickr user wend, the vegan ceramicist!


 

This week on Twitter:

Recipe: Homemade Marinara & Mozzarella Pizza with a Rosemary Crust

July 24th, 2012 11:26 am by Kelly


2012-07-18 - Marinara & Mozzarella Pizza - 0002

 

Now that the tomatoes are finally starting to pop in our garden, we have a legit reason to eat more pizza – homemade pizza sauce, yo! Well, technically this is a wonderfully chunky marinara sauce, but who’s counting?

Enjoyed in place of your regular, boring old store-bought red sauce, this homemade marinara sauce produces a pie that’s almost white, but not quite: cooked down so that there’s not much excess liquid, the “sauce” mostly consists of chunks of tomatoes – juicy tomatoes, bursting with flavor. Not sauce, but saucy!

imho, the teeny-tiny tomatoes – super sweets, Juliets, etc. – work best in this recipe. Cut the round, grape-shaped tomatoes in half; the miniature oblong tomatoes into three to five rounds. Or not: some tomatoes are tiny enough that you can just toss ’em in the pan whole. They’re like the cherries on your vegan ice cream sundaes, I tell you what. Way more flavorful than their supersized cousins!

 

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Homemade Marinara & Mozzarella Pizza with a Rosemary Crust

Ingredients

…for the pizza crust

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

…for the marinara sauce

(Adapted from the Marinara Sauce recipe in Cooking Vegan by Vesanto Melina & Joseph Forest, 2012.)

1 tablespoon olive oil
1/2 onion, diced
4 tablespoons minced garlic
3 1/2 to 4 cups garden-fresh tomatoes, diced
1/4 cup sundried tomatoes, diced
1 tablespoon basil
1 teaspoon oregano
salt and pepper to taste

…for the pizza

Mozzarella Follow Your Heart cheese, or the vegan cheese of your choice
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil, salt, and rosemary. 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. About 45 minutes before you’d like to start making the pizza, begin preparing the marinara sauce. Coat the bottom of a large skillet with the olive oil. Add the diced onion and cook on medium-high heat for about five minutes, or until the onions are nearly translucent. Add the minced garlic and cook for several more minutes. Add the diced tomatoes, sundried tomatoes, basil, and oregano and cook, covered on medium, for about ten minutes, stirring occasionally. Remove the cover; add salt & pepper (as well as extra basil or oregano, if desired) to taste. Continue to cook, uncovered, until the tomatoes are soft and tender and most of the liquid has evaporated. The tomatoes should be nice and juicy, but without a lot of extra moisture in the sauce. Remove from heat and set aside to cool.

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

4. To assemble the pizza, start by spreading 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. Add the marinara sauce, distributing it evenly onto the pizza. (This recipe should make enough sauce for one 13″ pizza. If you have any leftovers, store them in an airtight container in the fridge or freezer. Enjoy on pasta – or, better yet, on a mini pita bread pizza!) Garnish with vegan mozzarella cheese and a touch of oregano.

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

6. Eat up! You’ve got a garden full of tomatoes to devour!

Saturday Garbage Plate, 2012-07-21

July 21st, 2012 7:00 am by admin


mac attack pizza from vinnie's.

A vegan MAC ATTACK! pizza from Vinnie’s in NY. WANT PLEASE.
CC image via flickr user ancient history.


 

This week on Twitter:

Saturday Garbage Plate, 2012-07-07

July 7th, 2012 7:00 am by admin


Quarrygirl.com pizza
 

A quarrygirl pizza @ Cruzer Pizza! “In memory of my favorite blog, we ordered the Quarrygirl.com pizza topped with olive oil, garlic, portobello mushrooms, vegan sausage, and basil.”
CC photos via flickr user bamalibrarylady.


 

This week on Twitter:

Recipe: Breakfast Pizza with Scrambled Tofu & Garlic Sauce

July 3rd, 2012 3:17 pm by Kelly


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Happy Vegan Pizza Day, y’all! Well, technically Vegan Pizza Day was on Saturday, but no matter – every day is Vegan Pizza Day at the Garbato-Brady household!

To celebrate, we made two pies: a french fry pizza and a scrambled tofu “breakfast” pizza. The french fry pizza is old hat, but the scrambled tofu pizza? That’s all-new, baby!

It’s a concoction I’ve wanted to try for some time now, but wasn’t entirely sure how to pull off. Do I let the tofu scramble bake with the pie? Bake it beforehand so that it’s twiced-baked? But won’t that risk drying the tofu out? Maybe I should make it separately and add it to the pizza just prior to serving? So many possibilities!

It was a tough choice, but in the end I went with option B – and it worked out spectacularly! To help keep the tofu moist, I only lightly pressed it, so that it still retained a little moisture upon entering the skillet. Once finished, we nestled the scrambled tofu – which is adapted from a recipe found in Cooking Vegan by Vesanto Melina and Joseph Forest – between two layers of cheddar Daiya cheese, to help keep it nice and juicy. And of course the garlic sauce helped too!

While this scrambled tofu tastes incredible atop a pizza, you can also enjoy it solo. Or, for a special treat, put it – along with some with vegan gravy and/or breakfast sausage – in an English muffin to make a vegan Egg McMuffin. May I suggest the light mushroom gravy in Cooking Vegan, paired with a Lightlife Smart Links?

 

Breakfast Pizza with Garlic Sauce & Scrambled Tofu

 

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Ingredients

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C) [Optional: sub in 1/2 cup of plain soy milk; this gave us a slightly thinner crust.]
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 scrambled tofu

1 pound firm tofu, pressed
1-2 tablespoons olive oil
2 cups sliced mushrooms (fresh or canned)
1/2 onion, diced
2 tablespoons minced garlic
1/4 cup tomatoes, diced*
1/4 cup corn (canned or frozen)*
2 tablespoons nutritional yeast, divided
1 tablespoon soy sauce
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 tablespoon parsley OR 1 tablespoon chives
1/4 teaspoon salt

* Feel free to swap these out for your own favorite veggies – bell peppers, cabbage, etc.

…for the garlic sauce

2 tablespoons margarine
a dash of garlic powder

…for the pizza

Cheddar Daiya cheese, or the vegan cheese of your choice
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

 

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Scrambled tofu in progress!

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. About a 45 minutes before you’d like to start making the pizza, begin preparing the scrambled tofu. Lightly press the brick of tofu for five to ten minutes to drain the excess moisture. In a large skillet, heat the olive oil on medium heat. Add the sliced mushrooms and cook on medium for about ten minutes, or until the mushrooms begin to brown. Add the diced onion and continue to cook for another five minutes, or until the onions are translucent. Add the garlic, tomatoes, and corn and continue to cook for another five minutes, or until the corn and tomatoes are tender.

3. As the veggies are cooking, place the tofu in a large bowl and mash it with a fork until it becomes crumbly. Add a tablespoon of the nooch and mix well.

4. Pour the tofu into the skillet and mix it in with the veggies. Reduce the heat to low. Add the rest of the nutritional yeast, soy sauce, cumin, turmeric, parsley/chives, and the salt. Mix well. Cook for another few minutes on low; continue to stir. When done cooking, remove from the heat, cover, and set aside.

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

6. Make the garlic sauce: in a small bowl, nuke the margarine a few seconds at a time until it’s melted. Add a dash of garlic and mix well. Set aside.

7. To assemble the pizza, start by spreading 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.

8. Using your fingers or a brush, spread the garlic sauce evenly onto the dough. Add a thin layer of cheddar Daiya, followed by all of the scrambled tofu, and a little more cheddar cheese to garnish.

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

10. Enjoy often: for breakfast, lunch, or dinner!

 

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http://www.perfectpizzapress.com