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!
Gluten free Shiitake “Bacon” Vegan Quiche
Well, I am finally back with a new recipe. My previous few recipes received a lot of attention, and I felt a little frozen to try and top them! This may not top the rainbow cookies, but I am excited that I made it. This recipe is adapted from my jalapeño popper quiche I made awhile ago here.
This recipe is quite nutritious. 1/6 serving has about 15g of protein, 325g potassium. It also contains 19% zinc (which I have a hard time getting in my diet), 14% iron, 122% b-12, 20% calcium (depending on the vegan milk you use), and is also a good source of folate, B-6, Riboflavin and Thiamin because of the nutritional yeast.
The Shiitake bacon:
I am now quite smitten! In fact, I think it is the closest us vegans have come to replicating the texture of actual bacon. I have adapted my recipe from Chloe Coscarelli…her recipe requires a pound of shiitake (which would cost me at least $10, probably more) and I can only seem to find 3.5 oz containers of sliced shiitake near me. It is so good though. And it is not even fried! I like it by itself, in her Carbonara recipe (http://chefchloe.com/entrees/pasta-carbonara-with-shiitake-bacon.html), and now in this quiche, which is the perfect place for it!
- 3.5-4 oz sliced shiitake mushrooms
- 1 tablespoon olive oil
- ¼ tsp sea salt
- 1/8 tsp ground black pepper
- Preheat oven to 375 degrees F.
- Place mushrooms in a ziplock bag. Add in the oil and salt and pepper.
- Seal bag and shake until mushrooms are coated.
- Place on a cookie sheet and bake for 10 minutes.
- Flip over.
- Bake for another 10 minutes.
- Voila! They should be simultaneously crispy and chewy (the smaller, thinner pieces will be more crispy, and the thicker bigger pieces chewier)
- Use for whatever reason or in the quiche recipe below.
Bob’s Red Mill Gluten Free Pie Crust
I am back to eating gluten free after majorly slipping up during the holidays. I have been using this packaged pie crust dry blend for awhile, and I have adapted the rest of the ingredients and directions more to my liking. I do love this product and it makes gluten free pies much easier but the method for using it could use some improvement. In the past when I followed their directions, I often found myself working with a very crumbly crust that was almost impossible to roll out and use without it cracking or worse. I have been thinking of ways to make it better and more like an actual pastry pie crust, and this seems to have worked.
- A bag of Bob’s Red Mill Gluten Free Pie Crust Dry Mix
- 12 tbsp Earth Balance Sticks (1.5 sticks total)
- 8 tbsp coconut oil
- 6 tbsp water
- Pour the dry mix into a food processor.
- Cut up the Earth Balance into small pieces and place into the food processor. Do not process yet!
- Place the coconut oil into the processor by each tablespoon at a time.
- Process until a smooth somewhat cohesive mixture is formed.
- Take out and place in a large bowl.
- Sprinkle the water over it.
- Use your hands to combine everything together and make it moldable.
- Separate in half. If making the quiche, keep one half out and wrap the other in a disk shape in plastic wrap and keep in the freezer, defrosting before ready to use for another quiche or pie of some type later. If making a double crust pie instead, place the disk in the fridge for 30 minutes before using.
BEHOLD! THE QUICHE!!
- ½ recipe Bob’s Red Mill Gluten Free Pie Crust as prepared above
- 1 lb firm tofu
- 1 tbsp Ener-g Egg Replacer (do not add water to it!)
- ½ cup nutritional yeast
- ¼ cup plain almond milk or another favorite vegan milk substitute
- 1 tsp onion powder
- 1 tsp ground turmeric
- ¼ tsp Indian Black Salt (optional, it makes it have an eggier flavor. When searching for this, please note it is actually a pink color and not black) If you can’t find it, place ¼ tsp of your favorite salt instead
- ¼ tsp sea salt
- ½ Daiya cheddar shreds
- 1 3.5 oz batch of shiitake bacon as provided above
- Spread half the prepared pie crust into a deep dish pie pan with your fingers. Try your best to make it even across the pan and up the sides.
- Let sit in the refrigerator for 30 minutes.
- Preheat oven to 375 degrees F.
- Place pie crust with several fork stabs to the bottom in the oven for 10 minutes.
- Prepare the filling by placing the tofu, egg replacer, nutritional yeast, and plain vegan milk in a food processor. Blend together until smooth.
- Add the onion powder, turmeric, and black salt, and process until combined, scraping down the sides with a rubber spatula a few times to really incorporate everything.
- Scoop out into a large bowl and fold in the Daiya cheese and shiitake bacon until they are evenly dispersed throughout.
- Spread into the prepared pan with the pie crust in it.
- Bake for 30 minutes.
- Take out of the oven and allow to cool for a bit (10-15 minutes…although it is easier to cut when you wait longer) before digging in! Enjoy!
Well, I am somewhat relieved to finally have an explanation as to why I have been so exhausted lately. I have Hashimoto’s Thyroiditis, which is an autoimmune disorder. I also have hypothyroidism as a result of it. So, I started researching what else I can do that will help me to feel better besides what my doctor is doing for me. And I kept seeing the benefit of going gluten free. I know I seem to have issues with feeling like crap when I eat too much gluten, so I am trying it. It’s sad for me, because I really loved gluten. I will need to learn more about baking gluten free, and I know I can do it, and be making all sorts of new delicious vegan AND gluten free stuff in the future!
In fact, I made a pie. Unfortunately, my oven and stove just randomly stopped working yesterday. I’m glad I made this before that! I have some ideas up my sleeve for the future, but they will have to wait until it gets fixed 😦
It’s my favorite pie of all time, strawberry rhubarb.
I actually used Bob’s Red Mill Pie Crust Mix. I had used it before and thought it was awesome even when I wasn’t gluten free.
Here is the recipe:
- 1 bag Bob’s Red Mill gf pie crust mix
- 12 tbsp Earth Balance cut into tbsp sized pieces
- 8 tbsp cold non hydrogenated organic vegetable shortening
- 8 tbsp cold water
- 1 lb strawberries, chopped into slices
- 1 1/4 cup rhubarb, chopped
- 1 cup vegan sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- First make the crust. Follow the directions on the back of the packaging. I always need the full 8 tbsp of water it says I might need. You may need 6 or 7 like it says. I find it hard to roll out after it’s been in the fridge…but I manage to fix it up if it breaks apart a bit as it’s pretty easy to put back together.
- Preheat oven to 425 degrees F.
- While the crusts are chilling, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice into a large bowl.
- Take the crusts out of the fridge after the hour has passed, and roll one out into a large circle.
- Press into a pie pan.
- Pour the filling inside.
- To make a latticed topping, cut strips out of the second pie crust after rolling it out a bit.
- Place the strips across the pie. First lay them out horizontally, then vertically. You may need a spatula to help you get them off your work surface, and they will probably break apart, but it will still look nice even if they break apart on the pie. Just smoosh them together a bit if they crack or fall apart in the process.
- Place in the oven with a cookie sheet underneath to avoid the gooey delicious filling from falling on the bottom of the oven, making a mess and a nasty smell/smoke.
- Bake at 425 degrees F for 15 minutes, then turn down the oven to 350 and bake for anywhere between 30-60 additional minutes until the crust is firm and golden/brown around the edges.
- Enjoy! My entire family loved it. When I asked if they could tell the difference between this and a gluten based pie crust, they said they couldn’t. (I can, unfortunately, haha! but it’s still really good!)