Vegan and Gluten Free Pizza Waffles!

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.

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And here is the recipe for them!

Ingredients:

  • 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)

Directions:

  1. Pour the gluten free pizza dough flour mix into a large bowl. Mix in the Italian herb blend.
  2. 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.
  3. Prepare the egg replacer, also let sit while the yeast is dissolving.
  4. Place the oil and egg replacer into the yeast and water and whisk.
  5. Pour the flour mixture into the yeast mixture and stir until well combined and a dough forms.
  6. Cover and let sit for twenty minutes to rise.
  7. Warm up your waffle oven and turn your oven to 350 degrees F.
  8. 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.
  9. Place your waffles on a greased oven tray.
  10. Make the sauce by mixing together the crushed tomatoes, sugar, hemp seeds, nutritional yeast, and salt and pepper.
  11. Place some sauce on top of each waffle.
  12. Cove with cheese and desired toppings.
  13. Bake for 15 minutes.
  14. Enjoy the deliciousness!
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New Favorite Things

I want to post more often here, but am finding it hard right now to find time to create my own recipes due to a busy summer full of classes, volunteering, and other events.

So, I figure I might as well post some other vegan food related stuff, as I’ve always done, and not beat myself up for not creating new recipes as frequently.

I actually have a recipe I created awhile ago that I’ve been saving in hopes that I could use it for my youtube channel I want to start eventually. It was a cupcake recipe, that was not gluten free at the time, and now since I cannot eat it, it doesn’t make sense to hold onto for the video. So, keep an eye out for that.

For now, I want to make a post about some of my new favorite vegan food things.

Rice Paper Bacun:

Ohemgee, this is a life changer, and completely gluten free (although some brands of rice paper are not, so read the ingredients carefully!) If you follow vegan food trends at all, I’m sure you’ve heard of this somewhere. If not, here is the scoop: You cut rice paper (the stuff you use to make summer rolls) into strips, soak it quickly in warm water, dip it in a marinade (this is the marinade I use–warning, there are a lot of spelling errors but don’t let those annoy you too much, it’s delicious despite a bit of confusion), and then fry it in a pan with some coconut oil until crispy. You can apparently bake them too, but I don’t think the results would be as good.

Here are two pictures of it, one for breakfast and one used in a salad.

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Red Pepper Jelly:

Somewhere on the vast corners of the (vegan) internet, I got the idea to try red pepper jelly on gluten free toast with Kite Hill plain almond cream cheese.

It is too good for my own good.

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It’s the perfect ratio of spicy to sweet.

Fakemeats.com:

I discovered some amazing new products at fakemeats.com. You can get discounts when you order a certain amount of certain products, like Louisville Jerky. Including their limited edition pepperoni flavor!

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I have tried all but that sausage looking thing so far. All delicious. I proceeded to make a gluten free pepperoni cashew cheeze vegan pizza with the jerky. So good! (This picture is also missing the 6 bags of soy curls I purchased with free shipping at a really good price).

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Best for last:

Finally, and this is definitely a case of saving the best for last…*drumroll please* THERE NOW EXISTS A VEGAN PEANUT M&M ALTERNATIVE!!

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Yes, this is a picture of an empty package. Yes, my mom (who hasn’t had peanut M&Ms for over 20 years because she is lactose intolerant…longer than I can say…) and I ate these all in the car ride home from the grocery. They are that amazing. They taste best when you eat them one after the other…;)

Anyways, there’s the vegan food stuff I’ve been most excited about lately. Let me know if there’s something else I should investigate like these that would be up my alley!

Take care and have a fun week!

 

 

 

Kittens, final classes, vegfest, oh my!

Hi! I’ve been slacking a bit with my posts, but with good reason!

First, I adopted a kitten!

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He’s the best. He was already named when we got him. His name is Sam (his litter mates were all named after Lord of the Rings characters), but we like to call him Sammy. He’s so playful and cuddly but also a little skittish.

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(oh, and as you can see I am rocking a new colorful hair style!!) I’ve been spending a lot of time with him, bonding and such. He was really scared at first and was skeptical of sleeping in my bed, but now he likes to cuddle with me in it, especially in the mornings. He’s keeping me on a better sleep-wake routine which is awesome. He is 13 weeks old, and we got him when he was 12 weeks. He really loves people too, lots of people have met him so far, and he isn’t afraid or timid of any of us.

Next up on my big news, I finished all the work for my degree! As part of one of my classes, I made a new website too and got business cards! You can check it out at veg-edu-ables.com! I’m hoping to start mentoring people who want to be vegan near me, and doing other things like cooking classes, food demos, providing food for different organizations, helping with people’s writing (which can be for anything, vegan or otherwise, but most of my writing has something to do with veganism, so that’s why it’s there too!), and more! I finished all my work for my Bachelor of Science degree on October 18, 2015! I will have that paper in my hand some time after December 31st! (My college has 8 week terms, where you take 2 classes each term for a total of 4 classes per semester). I’m so happy to be done early and have some time to really start working on some of my awesome projects!

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This calls for some celebration!

Part of that celebration was going to the Boston Vegfest! I went there today with my mom…my mom was really excited because she’s lactose intolerant and could have cheese and chocolates and all kinds of stuff! She’s never actually been somewhere that she can have so much stuff at! I got a lot of cool stuff, some for my birthday coming up this Thursday the 29th…

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I couldn’t decide what stickers to get at Herbivore so I got a ton…also some pins from Compassion Co.

I also got this gluten free magic bar from FoMu:

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I also got a vegan bacon chocolate bar from Rescue Chocolate, a t-shirt with a cow on it that says “Create Kindness” from Herbivore, some (vegan of course) sour cream and chive cashews, some Pulsin protein bars (it’s really hard to find good gluten free AND vegan protein bars), and tons of free samples. My mom was especially excited that So Delicious was giving away free full size mocha ice cream pops, her fave! (I was surprisingly not very hungry and so I didn’t eat that much stuff until I had a vegan hot dog that came in a gluten free wrap and had a delicious kale salad, coconut bacon, and chipotle mayo on it!! yum!) It was a really great day and my mom actually loved it, which I was a little worried she wouldn’t like it as much as she did! 🙂

I came home and made some pizza with Schar’s gluten free crust which makes pizza so much easier for me. It was a buffalo chicken ranch pizza.

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I made it by spreading the buffalo sauce on the crust, putting a mix of Follow Your Heart (hand-shredded) mozzarella and cheddar on top, cooking up Beyond Meat vegan chicken strips and then cutting them into pieces and putting them on top…then I baked the pizza. When it was done I drizzled this amazing vegan ranch dressing I found at my local grocery store!

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It’s so good, it has a coconut milk base. I love it! And they have other varieties that are both gluten free and vegan that I want to try too! 🙂

So yeah, it’s a really easy pizza to make. I also made a similar one not too long ago with bbq sauce…

Anyways, that’s the update, hope you’re having as much fun as I am lately!!

Vegan Mofo 2014: Pizza day! (Day 26) Walnut Meat Cheeseburger Pizza!

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I think this is one of the prettiest pizzas I’ve ever made. So many colors and it was amazingly tangy, cheesy, crunchy and meaty all in one bite! The crust is the same pretzel crust that I made on this pizza too, because I realized it’s my favorite pizza crust now whether it’s pretzel dough or not.

Oh man, I made this awhile ago and now I want it again. My mouth is watering thinking of it, but I am also feeling a bit lazy today, so that’s not going to happen.

😩

Ingredients:

One batch pretzel pizza crust dough (recipe here)

1 batch of the walnut meat (recipe here)

Sauce:

1/2 cup canned tomato sauce

  • 1 tsp agave nectar
  • 1/2 tsp ume plum vinegar (optional)
  • 1 1/2 tbsp yellow mustard

Other fixings:

  • 1 dill pickle, sliced into thin circles
  • 3/4 cup daiya cheddar cheese shreds
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup shredded red cabbage

Directions:

  1. After making the batch of walnut meat, turn the oven up to 450 degrees F.
  2. Roll out the dough into a large circle and place on a pizza pan.
  3. Combine the sauce ingredients and spread across the crust.
  4. Sprinkle the walnut meat all over.
  5. Place pickle circles around the pizza.
  6. Sprinkle 1/2 cup daiya cheddar on top, then sprinkle the lettuce and cabbage, and top with another 1/4 cup of daiya.
  7. Bake for 10 minutes.

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Vegan MoFo 2014 Day 12: Soft Pretzel Dough Crust with Faux Pepperoni, Tofu Ricotta and Caramelized Onions

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First of all, Friday’s theme was inspired mostly by the Aquabats’ song, Pizza Day. Here is a link to it on youtube. It’s a fun song, and it is indeed the best day of the week.

This pizza is really delicious, that’s all I can say. Although I cannot really tell the crust is actually pretzel crust as I had intended it to be, it is the yummiest, easiest to make, and most bread-like type of crust I’ve ever made for a pizza. It’s now my main crust I go to any time I want to make pizza.

Recipe for Pretzel Crust Faux Pepperoni Pizza with Caramelized Onions and Basil Tofu Ricotta

Ingredients:

For the dough:

  • 1 1/2 cups lukewarm water
  • 1 1/4 teaspoons active dry yeast (1 package)
  • 2 tablespoons brown sugar
  • 1 teaspoons salt
  • 1 cup bread flour
  • 2 1/2 cups unbleached all purpose flour
  • 1/2 cup whole wheat pastry flour

For the caramelized onions:

  • 1 large sized sweet onion, chopped into ring slices
  • 1 tbsp olive oil or Earth Balance
  • 1 tsp brown sugar

For the ricotta:

  • 1/2 cup basil
  • 2 tsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 1/4 – 3/4 tsp salt depending on your tastes
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 block extra firm tofu
  • 2 tbsp water

For the pizza:

  • 1/4-1/2 cup marinara sauce
  • 10-15 slices prepared vegan pepperoni 

Directions for the dough:

  1. Mix yeast with lukewarm water in large mixing bowl until the yeast is dissolved.
  2. Add to the yeast mixture the sugar and salt and stir until dissolved; add flours and stir with a spoon until combined.
  3. Knead dough until it is smooth and elastic, about 10 minutes. 
  4. Let rise in the bowl with a towel covering it for 30 minutes.
  5. Prepare the rest of the pizza ingredients while rising. If you need more time after the thirty minutes rising time to keep preparing the pizza ingredients, you can place the dough in a plastic bag after it has risen in the fridge until ready to use.

Directions for the onions:

  1. Heat the oil or Earth Balance on medium high heat in a large frying/sauté pan with a cover (do not place the cover on top yet).
  2. When the oil is heated, add the onions and toss to coat in the oil.
  3. Let cook, stirring every so often in a single layer.
  4. Once starting to brown turn the heat to a lower temperature. Stir every so often.
  5. Add the brown sugar after about 20 minutes of cooking. Be careful because they may start to caramelize fast at this point.
  6. You’ll want to cook the onions like this for around 25-30 minutes covered, continuing to stir occasionally but not frequently.

Directions for the ricotta:

  1. Place everything but the tofu and water into a food processor and pulse until combined and pasty like a pesto.
  2. Add tofu and pulse until combined.
  3. Add the water.
  4. Scrape down the sides with a spatula to get everything further combined, and pulse again. Repeat this step as necessary.

To assemble the pizza:

  1. Preheat oven to 450 degrees F.
  2. Roll out the pretzel pizza dough into a thin circle, with extra flour on the surface.
  3. Place on a round pizza pan, or other type of pan if you don’t have a pizza pan.
  4. Spread the sauce on the pizza first.
  5. Add the desired amount of ricotta onto the crust. You don’t want to use the whole batch. About 1/2 cup of it is a good amount, but you can do what you like/think will be good. Spread it around with a rubber spatula on top of the sauce.
  6. Spread the caramelized onions on top evenly.
  7. Add the pepperoni slices.
  8. Bake for 10-12 minutes or more if needed.

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Peter Piper Picked a (vegan) Jalapeno Popper Pizza Recipe! with cornmeal cream cheese stuffed crust! a lot of alliteration here!

Well now…

With Vegan Pizza Day coming up at the end of the month (June 28 to be exact- rsvp to the facebook event!) I wanted to provide you with a kickass, blow your mind, original recipe for a unique vegan pizza for this occasion.

Today I tested out my idea. I was worried it would not go as planned, but it came out flawless.

Image It has a cornmeal crust made from this recipe, a cauliflower white sauce, sliced jalapenos, daiya cheddar, cream cheese stuffed crust, and a sprinkling of whole wheat breadcrumbs.

Here is the recipe. I have taken lots of pictures throughout the pizza making process to explain what I did a bit better.

Ingredients:

  • 1 cornmeal crust (recipe here)–I let it rise for a half an hour, but it was a hot day so I can’t be sure how long it’ll take you exactly. You will also want a bit of extra cornmeal and flour for when you roll out the crust

For the sauce:

  • 1 cup cauliflower florets
  • 1 cup unflavored almond milk
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
  • Sprinkle of white pepper
  • 3 garlic cloves
  • 2 tbsp nutritional yeast
  • 1/2 tbsp miso (I used chickpea miso)
  • 1 tsp arrowroot powder
  • 1 tsp lemon juice

For the rest of the pizza:

  • 4 jalapeno peppers, chopped into slices
  • Daiya cheddar cheese shreds
  • 1 tub plain vegan cream cheese (I used Go Veggie! brand)
  • 2 tbsp whole wheat breadcrumbs

Directions:

  1. Make the dough according to recipe.
  2. Let rise and make the sauce.

To make the sauce:

  1. Steam cauliflower until soft, about 5 minutes.
  2. Place cauliflower and all other ingredients in a blender and blend until smooth.
  3. Place into a saucepan, and on medium heat, whisk frequently until bubbling and thickened a bit.

To assemble and cook the pizza:

  1. Preheat oven to 450 degrees F.
  2. Roll out the dough into a large circle. You will want to use extra flour/cornmeal on the surface and on the rolling pin to prevent sticking.
  3. Mix/stir up the vegan cream cheese until thick with a knife if it is separated as mine was.
  4. Using a tablespoon, place little dollops of the cream cheese a short distance away from the edge of the crust (see pictures below for a good idea of what I mean here).
  5. Then fold over the edges of the crust around it, pinching to secure slightly.
  6. Place about 2/3 cup or whatever you need of the sauce. You may need the whole batch, or you may need less, depending on how big your crust is. I used 2/3 cup.
  7. Sprinkle Daiya cheddar shreds around the top, use as much or as little as you like. I used about 1/2 cup.
  8. Place sliced jalapeno slices on top of the cheese.
  9. Sprinkle two tablespoons of whole wheat breadcrumbs.
  10. Bake 12-15 minutes in oven.
  11. Eat! And enjoy, because it’s pretty amazing if I dare say myself.

 

ImageA detailed picture of how I stuffed and folded the crust.

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After being baked and half eaten, a detail of the stuffed crustImage

A picture of a scrumptious baked slice

So there you have it! Hopefully I will be able to dream up some other ridiculous and amazing vegan pizza recipes this month, but we shall see. I do not know how I can top this one! haha