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!
When I was younger, my mom used to make a non vegan version of this that I loved. Every time she’d make it, she would say “Saffron and Garlic Aioliiiiii” all long and drawn out in a funny voice and it made me have fonder memories of it. It leaves you with horrible garlic breath, but is worth it.
- 1 bunch fresh asparagus
- Olive oil or spray oil
- 1 cup Just Mayo (vegan mayo brand…I do not recommend trying this with other brands of veganaise, they will get too thin and the taste won’t be the same)
- 2 cloves garlic, minced
- 1 tablespoon agave
- 1/4 cup red wine vinegar
- 1 pinch saffron threads
- Preheat oven to 425 degrees F.
- Trim the ends of the asparagus off. Place in a baking pan with oil spread or sprayed on the bottom. Spray the tops of the asparagus with oil as well or use a couple teaspoons of oil if you don’t spray.
- Bake for 15 minutes.
- To prepare the aioli, place the vinegar, agave, and saffron in a saucepan and bring it to a boil on medium heat.
- Allow the vinegar to cool in the refrigerator.
- Stir the garlic together with the Just Mayo.
- When the vinegar mixture is cool, mix together with the mayo and garlic.
- Dollop the aioli over the asparagus. Enjoy! It also makes a yummy dip for other veggies and such.
I love these pretzels so much. The date caramel sauce makes them even tastier. The best part is though, that once you make a batch of these, if you set aside four of them, you will be able to make the most amazing bread pudding casserole when I post the recipe for the next Sunday Brunch post. I can hardly contain myself.
If this recipe makes too many for you (it can make 14-20 pretzels) you can halve it or make the whole thing, bake them, and then freeze some of them to eat later.
I’m starting to get sad that Vegan MoFo 2014 is almost over! I’ve met so many awesome people from different blogs and my blog has been doing really well. Boo 😦 But I’ll save my sorrows for now, since there is still a full week left! Gotta give thanks where it is due!
- 3 cups lukewarm water
- 2 1/2 teaspoons active dry yeast (2 packages)
- 4 tablespoons brown sugar
- 2 teaspoons salt
- 2 cups bread flour
- 5 cups flour
- 1 cup whole wheat pastry flour
- 4 cups water
- 4 tablespoons baking soda
- 4 -6 tablespoons Earth Balance(melted)
- to taste coarse salt (optional)
Caramel sauce ingredients:
- 8 medjool dates, with pits removed
- 1/2 cup water
- 1/2 cup original flavor coconut creamer
- 1 tbsp coconut oil
- 1 tbsp coconut palm sugar
Directions for pretzels:
- Mix yeast with lukewarm water in large mixing bowl until the yeast is dissolved.
- Add to the yeast mixture the sugar and salt and stir until dissolved; add flours and stir with a spoon until combined or mix in a standing mixer with the dough hook attached.
- Knead dough until it is smooth and elastic, about 10 minutes.
- Let rise in the bowl with a towel covering it for 30 minutes.
- Around the time the dough is about to be ready, prepare a baking soda water bath with 4 cups warm water and 4 tbsp baking soda in another bowl. Stir this mixture often until ready to use (once you form the dough into pretzel shapes they will be dipped into this and baked).
- When the dough has risen, break dough into 14 even sized small balls, and then roll each ball into a snake/coil shape. There is an art to this that I have discovered. First, you knead the ball of dough and roll it around in your hand to soften it. Then you start to roll into a coil between the palm of your hands, focusing on the ends. Then you stretch it out by pulling it to elongate it, and roll it out more with the palm of one hand on a flat surface.
- Shape into pretzels…it’s pretty easy to figure it out, but you lay the coil down horizontally and curl the two ends in the middle so that they overlap.
- Dip the pretzels into the baking soda solution and place on a greased baking sheet (you will need at least two).
- Cover the baking sheets with a towel and allow pretzels to rise again 30 minutes. This is a good time to preheat the oven to 450 degrees F.
- Bake for about 10 minutes.
- Upon taking out of the oven, immediately brush with melted earth balance.
- Sprinkle with salt if desired, immediately after applying the earth balance. Allow to cool completely before eating.
For the date caramel sauce:
- Place dates in a small bowl and cover with the water. Let sit at least one hour.
- Blend all ingredients in a blender until it is as smooth as you can get it.
- You can heat this up on a stovetop before serving if you want, but it isn’t actually all that necessary.
This post was brought to you by Vegan MoFo 2014, and the letter ‘P’