This latest invention was so good! It kind of reminded me how I remember Domino’s Pizza’s Cheesy bread used to taste, in terms of its texture. I might need to try duplicating that flavor profile as well…
But here are the pizza waffles.
And here is the recipe for them!
- 1 bag Bob’s Red Mill pizza crust mix
- 1 package yeast (included in the pizza crust mix bag)
- 2 eggs worth of set egg replacer (I used Ener-g)
- 1 tbsp salt-free Italian herb blend
- 1 1/2 cup warm water plus 2 tbsp
- 3 tbsp olive oil
- 28 oz can crushed tomatoes, preferably without citric acid in the ingredient list
- 3 tbsp vegan white sugar
- 1 tbsp hulled hemp seeds
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Vegan cheese (I used a mix of Daiya mozzarella and Follow your heart cheddar)
- Other toppings (such as onions, vegan pepperoni, sliced olives, mushrooms, artichoke hearts, etc)
- Pour the gluten free pizza dough flour mix into a large bowl. Mix in the Italian herb blend.
- In another large bowl, mix together the yeast and warm water in a large bowl and set aside for five minutes until the yeast dissolves.
- Prepare the egg replacer, also let sit while the yeast is dissolving.
- Place the oil and egg replacer into the yeast and water and whisk.
- Pour the flour mixture into the yeast mixture and stir until well combined and a dough forms.
- Cover and let sit for twenty minutes to rise.
- Warm up your waffle oven and turn your oven to 350 degrees F.
- When the dough is ready, spray the waffle iron with oil and place some dough into the iron…pat down and don’t use too much dough, as I had trouble sometimes flipping over my iron. If that happens, it’s okay, you can still make them, just keep it upright and let it cook inside at a medium temperature for about 4-5 minutes before taking out.
- Place your waffles on a greased oven tray.
- Make the sauce by mixing together the crushed tomatoes, sugar, hemp seeds, nutritional yeast, and salt and pepper.
- Place some sauce on top of each waffle.
- Cove with cheese and desired toppings.
- Bake for 15 minutes.
- Enjoy the deliciousness!
As I mentioned in my last post, I bought an air fryer on sale. What is an air fryer, you ask? Well, it’s basically a healthier version of a deep fryer. It fries food with hot air instead of oil.
Personally, I am still figuring out what works and doesn’t work with it and trying to perfect temperatures and cooking times. I have found that using a lot of liquid batter without any kind of dry coating over it does not work so well. It says you can make donuts in it, but I have no clue how that’d work. I have not tried cooking french fries yet, but I really want to, just haven’t yet.
So far I have fried some soy curls using this recipe here. Those came out excellent, I think I cooked them at 350 for about 10 minutes. I also tried defrosting some Gardein chicken scallopini, coating it in watered down Neat egg substitute coated with vegan/gluten free rice crispy-esque cereal. That was okay, but not that exciting even though I had high hopes.
Then, when I botched a bunch of battered cauliflower, I came up with a splendid idea. But I didn’t have any more cauliflower, so I tried it with tofu. It’s supposed to be like coconut coated fried shrimp, but is made with tofu (and someday I need to try it with cauliflower, too!)
Here is the recipe for it:
Coconut Crusted Air Fried Tofu
- 1 cup chickpea flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 2 tsp salt
- 3/4 cup water
- 1/2 cup vodka or unflavored soda water/seltzer
- 2 tbsp peanut or vegetable oil
- one bag sweetened shredded coconut flakes
- sweet chili sauce for dipping
- 1 block tofu, preferably frozen, thawed, then pressed for 20 minutes
- Combine flour, cornstarch, baking powder, and salt in a medium-sized mixing bowl.
- Whisk in the water, vodka/soda water until a liquid, medium thickness batter forms. Water it down if necessary to be the desired thickness, but it should stay fairly thick.
- Cut tofu into smallish rectangles.
- Place some of the sweetened coconut into a dish.
- Dip the tofu in the batter, then into the coconut.
- Delicately place in the air fryer tray.
- Air fry for 10 minutes, 350 degrees F or slightly lower if you don’t want it as browned as I did. May take some experimentation as I believe air fryers can vary quite a bit.
- Use sweet chili sauce to dip in, and serve with a generous helping of veggies!
I’m sure I’ll discover some new tips and tricks about air fryers soon!
So check back here for those.
Until then, or until another recipe creation strikes!
Take care! xo
Have you ever heard the joke about vegans, that says “the most difficult part about being a vegan is waking up at 5 a.m. to milk the almonds”? I have always found it rather funny, although now that I have actually made my own almond milk (!), I find it funnier.
After Christmas, I visited Sur La Table, where I got a really good deal on an appliance I’ve wanted for awhile now, an air fryer (more on that in a later post!) While I was there, I came across a nut milk bag, which had a recipe and procedure on the back. I had to try it. I wondered how hard it would be to make.
Honestly, the hardest part was waiting 24 hours while the raw almonds soaked in water. The rest was a breeze. Basically, you soak a cup of almonds in water, rinse off and drain, then blend the almonds with 2 cups of fresh water for 2 minutes. I also added a half tablespoon of vanilla extract into it, and next time I am going to add some liquid stevia. Then, you take a large bowl and position the bag inside so that you can pour the almond and water mixture into the bag. The almond milk will start to seep through the bag into the bowl. Once the mixture is in the bag, you tighten the drawstring and start squeezing the bag from above. You continue to squeeze until you have gotten as much of the liquid out of the bag as possible.
This leaves you with the rich, creamy almond milk in the bowl, and a bag full of almond pulp. You can place the almond milk in a jar and place it in the fridge (it will separate a bit, but you just need to shake it up before drinking or using in recipes). As far as what to do with the almond pulp, there are so many recipes online for what you can create with it! I ended up making sweet crackers! They’re the best gluten free crackers I have had in a while. I can’t wait to make some that are savory rather than sweet, though!
Here is the recipe for the crackers:
- almond pulp left over from the above almond milk-making description
- 1 tbsp sugar (a vegan liquid sugar would work well too, such as maple syrup or agave)
- 1/4 tsp salt
- 1/2 tsp vegan butter flavoring
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- Preheat oven to 350 degrees F.
- Mix together almond pulp and other ingredients in a bowl with a wooden spoon.
- On a piece of parchment paper on top of a cookie sheet, roll the dough into a ball. You may need to knead it a bit with your hands first.
- Place another piece of parchment paper over the dough ball and flatten with your hands a bit. Then roll it out to a thin layer, between 1/8″-1/4.”
- Take off one side of the parchment paper, leaving one piece of parchment on the cookie sheet with the rolled out dough on top. This was a challenge for me…I was adapting this from a recipe that didn’t explain this part that clearly and I had to repeat this several times. The dough gets rather soft and sticky, so be careful and patient.
- Using a pizza cutter, cut the dough into even squares in a checker pattern. The crackers do not need to have space between them yet. Leave them next to each other as they are. You will be flipping and separating them later. It will be impossible to do at this point.
- Bake for 20 minutes. It’s possible that you may need to check to see if they are beginning to brown earlier than that. If they are (checking after 10-15 minutes), separate and flip them with a spatula. Bake for another 5-10 additional minutes (or more if necessary…do not let them get too golden or brown).
- Voila! Experiment with other flavors, adding spices or herbs, etc. Cinnamon would be a good addition for this recipe.