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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Vegan MoFo 2014- Day 9: My Rhode Island semi-famous vegan Cashew Cheese Danish Recipe

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I’ve been back and forth about whether I should actually share this recipe. My future dreams of possibly owning a vegan business and definitely (I hope!) writing a cookbook tell me I should keep this a secret until then. However, seeing there aren’t any recipes on the web for vegan pastry dough and cashew cheese danish quite like this (but it has been attempted many times in other ways), I figured, why not share the deliciousness with everyone? Part of my goal with this blog is to make vegan food accessible to all. So, it seems rather hypocritical of me to guard this recipe so much.

Besides, I’ve been told that, “I have the patience of a saint” which I partially agree with. I do have a lot of patience. The patience ranges from elaborate, multi-step recipes that are strewn out across several days (like this one) to working with people (unless those people are my family whom I still live with or my cat when he tries to make biscuits with his claws out eat my favorite blanket, inadvertently destroying it). This recipe requires a lot of patience in that sense, although I love the relatively easy cleanup that comes from making the dough in a food processor!

Finally, I want to share an anecdote from when I first made these to test out the recipe. They came out way more amazing than I had ever hoped. I was going to a vegan feminist meeting in Providence and wanted to share them with my fellow feminists. They seemed to enjoy them. But upon walking back to my car from the meeting, as I was crossing the street, a car full of three of my friends from Girl’s Rock, RI who all love the food I make for their camps randomly saw me and stopped at the light. They asked me what I was doing, and since I had a bunch of the danish with me, I offered them some. When I got home, awaiting for me on my facebook was a picture they took of me with a mischievously delicious grin on my face (quite secretively because I didn’t even realize it!) proclaiming that I was:

A magic angel. We bumped into her at a random intersection and she fed us homemade baked goods. I am not hangery and that danish was ah-mazing. Providence we are a lucky bunch.

And last night I made them again and they came out even better than the first time because they were so beautifully browned! I fed them to my cohort at my school, and they were a huge hit! Even with no one being vegan themselves, there!!

Before I get to the actual recipe, here are some pictures so you can see the process after the dough is all set to be made into the pastry:

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Putting the brown sugar on the dough squares

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Making the dough into a cylinder shape

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The “pinch pot” coil shape

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Adding the cheese

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The finished product

 

Vegan Cashew Cheese Danish Recipe:

Makes 2 dozen danish pastries

Ingredients:

For the sweet Lemon Cashew cheese:

  • 2 cups raw cashews soaked in water overnight and rinsed
  • 2 tbsp plain coconut milk yogurt
  • 2 tbsp plain almond milk
  • 2 tbsp lemon juice
  • 2 tbsp lemon zest
  • 12 tbsp sugar
  • 2 tsp cornstarch or arrowroot powder
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt

For the pastry dough:

  • 1/4 cup hot water
  • 1/2 cup plain almond milk at room temperature
  • 1 1/2 tsp egg replacer powder and 2 tbsp and water
  • 2 1/4 cups all-purpose flour
  • 1 package active dry yeast (about 1 1/2 – 2 tsp)
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 1 cup (2 sticks) Earth Balance cut into 1 tbsp sized chunks

For assembly:

  • Brown sugar to sprinkle
  • 1 tbsp egg replacer powder mixed with 4 tbsp almond milk as a wash

For the glaze:

  • 1/2 cup (a bit more actually) organic confectioner’s sugar
  • 1 tsp vanilla extract
  • 4 tsp almond milk

Directions:

To make the cashew cheese:

  1. Blend all ingredients in a food processor.
  2. Lay out some cheesecloth inside a mixing bowl and pour the cheese inside.
  3. Wrap the cheesecloth around the cheese into a ball.
  4. Let sit in a warm area of the kitchen overnight or at least 8 hours.
  5. Place in the refrigerator until needed, up to a week or so.

To make the pastry dough:

  1. Pour water and almond milk into a bowl and sprinkle with the yeast, mix a bit until absorbed, and let sit ten minutes untouched.
  2. After the 10 minutes, add the egg replacer and water to the bowl with the yeast, mix together, and set aside.
  3. Set up your food processor with a large mixing bowl next to it. Place the flour, salt, and sugar inside the processor.
  4. Pulse very briefly to combine the ingredients, then add the Earth Balance chunks and pulse about 10 short times. You still want to see small chunks of the Earth Balance in it.
  5. Empty this crumb mixture into the bowl you set aside. Add the yeast liquid and combine with a rubber spatula or your hands. Don’t over mix, it should still be gooey and messy.
  6. Cover the bowl with plastic wrap and refrigerate for 2 hours to overnight.

To prepare the dough further:

  1. Take out of the fridge and let it sit to warm up a bit for about 10-20 minutes, depending on how long you let it stay in the fridge.
  2. Lightly dust a clean surface area to work in with flour.
  3. Take half the dough and roll out into a thin square or rectangle-like shape.
  4. Fold in thirds as you would a pamphlet.
  5. Turn so that the folded edge is to your left, and roll out again into a square, repeat the rolling and folding steps three more times. Fold one more time and leave the dough that way.
  6. Repeat with the other half of the dough.
  7. Place each dough rectangle in plastic wrap and refrigerate for at least 30 minutes.

To make the Danish:

  1. Roll one of the wrapped dough rectangles out into a large thin square or rectangle shape.
  2. Cut into 12 squares or rectangles, about 3”x2.”
  3. Sprinkle each square with brown sugar.
  4. Roll up with the width side (the longer side) into a round cylinder shape. (See pictures)
  5. Now take these cylinders and form into a coil shape, sort of like a cinnamon bun.
  6. Take your hand and mush so there’s no gaps in the coil, making a well for the filling. It’ll look sort of like a pinch pot if you’ve ever done basic clay/pottery work.
  7. Top each with about one tbsp of the cream cheese filling.
  8. Place on a baking sheet with parchment paper lining it, and brush the egg replacer and almond milk mixture around the pastry part.
  9. Let sit for an hour and a half.
  10. After one hour has passed in the sit time, preheat oven to 350 degrees F.
  11. Place in oven for 20 minutes or longer, until slightly golden brown and firmly puffy.
  12. When cool to the touch, place on a wire rack and make the glaze.

To make the glaze and finish these delicious suckers:

  1. Mix the confectioner’s sugar, vanilla, and almond milk in a bowl with a spoon.
  2. Drizzle over the danish with a fork and allow to set before eating. 
  3. Share with as many people as possible, and don’t forget to tell them where you got the recipe from! 😉

 

 

 

 

Vegan “shrimp” Bao

So before I went vegan I was obsessed with the non-vegan version of these that I would buy at Trader Joe’s. Recently I was longing to eat something like it again, but wanted it to be vegan of course.

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I did not want to attempt on my own to create a recipe for the Chinese Bao (steamed bun) dough myself, as I have never tried to make these before…so I referenced this recipe for that. I also had found the perfect vegan “shrimp” seitan recipe  online long ago, so I decided to make that instead of coming up with something entirely original. The part that was all my own was how I cooked the shrimp seitan to fill the bao with.

Also, I recommend a using a large steamer if you want to make this recipe. If you do not have one, I do not know what to recommend in order for them to come out right. I imagined trying to steam on the stove in a saucepan sized steamer, all 24 bao, and it just seemed impossible. Luckily, I remembered that I had found an electric steamer for free from the Providence Really, Really Free Market awhile ago (that I had never used since picking it up, of course, haha) and used that and it worked smashingly well.

Here is what I did:

I made the recipe for the “shrimp” seitan the night before. I had baked some sweet potatoes and just pureed them with a small amount of water in the food processor beforehand. Also, because it’s slightly unclear, the “gluten flour” they reference is actually vital wheat gluten flour. I used kelp granules instead of dulse.

The next day (you need quite a bit of inactive time to make these, so do not try to make these if you need to be out of the house or an hour before dinner! Read the directions carefully so you know how much time to allot) you make the dough from the recipe. Towards the end of the time that the dough is sitting for 2 hours, you will want to make the filling with the “shrimp” seitan according to my recipe:

vegan shrimp

Ingredients:

  • 1 clove garlic, mince
  • 1 tsp grated fresh ginger
  • 1 batch of “shrimp” seitan 
  • 2 tbsp olive oil
  • 4 tbsp soy sauce
  • 1 tsp sriracha
  • 2 tbsp fresh chopped chives

Directions:

  1. Heat olive oil in a saute pan.
  2. Add garlic and ginger stir in the oil until fragrant.
  3. Add the “shrimp” seitan
  4. Cook until the seitan starts to become shiny and turns a slight golden brown color
  5. Add soy sauce and sriracha, mix until thoroughly coated
  6. Add chives and stir to disperse throughout the seitan shrimp batch

Then get back to the bun recipe. I did not follow the recipe exactly as it said. I basically did not care about making them super pretty, so I did not roll out the dough I had sectioned into 24 pieces. I just smooshed them down with my hands, worked them into a circle with my fingers, placed a small amount of the shrimp filling inside, and then pinched the dough closed around the filling. Then resumed the rest of the recipe’s instructions.

I used two layers in my steamer, and the first layer that was closest to the steam was done probably in 15-20 minutes. I took that basket out, so it would stop cooking, and moved the top one down. That took another 15 minutes at least. You just want them to start looking less like dough, and more like a very soft bread.

bao

 

That’s it, enjoy them! I wish I could have figured out a way for them to have more sauce in them, but I think it would have been too difficult to pull off when steaming them, anyhow. Overall, quite yummy!