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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To-fu Young Recipe

Oh man, I messed up this time on Vegan MoFo towards the end. Just wasn’t feeling it as much. I think I would have preferred a theme I had chosen and developed a bit more.

But, onward and upwards, so the saying goes?

I have a new recipe to share. Also, I’m very tired from not sleeping well and having run a 5k race today.

The other day I remembered egg fu young, and was like, “why haven’t I made this vegan yet?” so…I did.

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To-fu Young with gravy recipe

Gravy ingredients:

  • 1 cup vegetable broth
  • 2 tbsp Bragg’s liquid aminos
  • 1 tbsp mirin
  • 1 tbsp cornstarch dissolved in 3 tbsp water
  • 1 tsp sesame oil

To-fu Young Ingredients:

  • 1 large onion, chopped
  • 1/4 cup water chestnuts
  • 1/2 cup bean sprouts
  • 1/2 cup shredded celery
  • 1/2 cup chopped mushrooms
  • 1 tbsp sesame oil (optional if allergic, use another oil or no oil at all)
  • 1 package firm tofu
  • 1/2 tsp Indian black salt (the kind that smells like eggs)
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • dash white pepper
  • 1/3 cup chickpea flour
  • 1/2 tbsp egg replacer powder (I use Ener-g)
  • 3 tbsp water
  • Peanut oil (or canola if you’re allergic to nuts) for frying

Directions for gravy:

  1. Mix all ingredients except cornstarch and water in a small saucepan over medium heat.
  2. Heat until bubbling.
  3. Add cornstarch and water mix while whisking constantly.
  4. Continue to whisk until the gravy thickens.
  5. Serve on top of To-fu Young when ready

Directions for To-fu Young

  1. Cook all veggies all together with the sesame oil in a large frying pan over medium heat until soft and the mushrooms have become darker.
  2. Turn off heat.
  3. Break the tofu block in half. Crumble one half into small pieces into the pan with the vegetables are in. Stir well.
  4. Place the rest of the ingredients in a food processor and blend well until it becomes a thick liquid batter.
  5. Fold into the vegetables and tofu, stirring well.
  6. To fry them up, I used an electric fryer that we use for making potato latkes because I thought it would work better than doing it in a frying pan. You can definitely do it in a frying pan though if you have one that doesn’t stick too much with this sort of stuff (I don’t).
  7. Heat the oil (you want about a half inch of oil or more) until some of the batter begins to sizzle when flicked in.
  8. Place large spoonfuls of the batter into the oil. Cook on one side and then flip when the side is browned. If not ready yet keep frying it on the side until it becomes crispy and brown. I would have tried to be more mindful of time, but it can vary so much depending on your equipment and your ability to keep the temperature of the oil stable.
  9. When both sides are sufficiently browned and crispy, place on a paper towel on a plate to soak up some of the oil and cool.
  10. Serve with rice and the brown gravy.IMG_5449

update and recipe for vegan Portuguese muffins!

Hi! I’ve been gone for awhile. The reason for my absence has been because I have been putting most of my recipe energy into working on the cookbook zine, school, and am also planning food for another Ladies Rock Camp! Speaking of which check me out in their volunteer spotlight!

Valentines day has come and gone. That day I cooked up a storm. I veganized our family’s brisket recipe using seitan for my zine, I made heart shaped frosted sugar cookies, and I veganized a recipe for Portuguese muffins.

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I used this recipe (although I changed the icing recipe a bit to add raspberry juice and almond milk).

I have always lived in an area where there is a large Portuguese population. The grocery stores always sell sweet breads and Portuguese muffins here. I used to love them. Portuguese muffins are basically like English muffins without the nooks and crannies and are made from sweet bread.

I have been craving them badly lately, but they are not vegan. They contain milk and eggs.

So, I adapted this recipe to become vegan.

These are the ingredients I used:

1 cup vanilla almond milk or other nondairy milk of choice
4 tbsp Earth Balance
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tbsp potato starch
1/4 cup soy flour
1/4 cup vegan sugar
1 package teaspoons instant yeast
1 tsp salt
1 tbsp Ener-g Egg Replacer and 4 tbsp water whisked together
2 tsp vanilla
1 lemon’s worth of lemon zest

You basically follow the directions on the recipe exactly, although ignore the parts about how much it should rise as I don’t think it really did the amount it said it would and they still came out alright.

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If you’ve never had them, now you can try them vegan! If you have, enjoy the comforting flavor of sweet bread again!

Pumpkin Cheesecake Swirl Brownies

First of all, I have a confession to make. You know my original brownie recipe I made awhile ago? When I wrote it down and published it on the blog, I forgot to include the amount of flour I used! I just updated my error now in that blog entry. So if you don’t want something as fancy as these delectable treats, or are not a big fan of pumpkin (like my parents…I do not understand them…but oh well) try those.

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Here is the recipe:

Vegan Pumpkin Cheesecake Swirl Brownies

Ingredients:

for the Brownie layer:

  • 1 1/2 cup unbleached all purpose flour
  • 1 cup vegan white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp flaxmeal
  • 6 tbsp water
  • 1 stick (8 tbsp) Earth Balance Vegan margarine, melted
  • 1/3 cup applesauce
  • 1 tsp vanilla extract
  • 3/4 cup non dairy milk (I use almond milk)

for the cheesecake layer:

  • 1/2 cup pureed pumpkin (I used canned)
  • 1/2 container (4 oz) vegan cream cheesed (I used daiya cream cheese-I feel it’s the best vegan cream cheese brand out there)
  • 1 tsp ener-g egg replacer powder
  • 2 tbsp water
  • 1 tbsp corn flour
  • 1/4 tsp pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix all dry ingredients (except flaxmeal) in a bowl together.
  3. Make 2 flaxmeal “eggs” by whisking the flaxmeal with the water. Let sit until it’s thick.
  4. Mix in the flaxmeal “eggs” and the rest of the wet ingredients into the dry ones.
  5. Place all the batter, minus 1/2 cup into a greased square baking pan (mine was probably 9″ x 9″?)
  6. Now make the pumpkin cheesecake mix by blending in a food processor the pumpkin and cream cheese. Set aside for a moment.
  7. In a measuring cup, whisk together the egg replacer and water until frothy.
  8. Add corn flour, maple syrup, and spice and whisk again.
  9. Add this mixture into the cream cheese and pumpkin and pulse the food processor a bit until fully incorporated.
  10. Cover the brownie layer with the cheesecake layer.
  11. Take the half cup of brownie batter you reserved, and spoon little dollops set apart from each other on top of the cheesecake layer.
  12. Take a fork and swirl the brownie batter and cheesecake to make a pretty design.
  13. Put into your oven for at least 30 minutes, you want a toothpick to be inserted and come up mostly clean with a bit of the wet cheesecake layer. It took my oven about 48 minutes, so I’d say a good range of baking time depending on your oven would be 40-50 minutes, but please be aware of what’s going on in your kitchen and start checking it when you start to smell it cooking occasionally.
  14. Take out of the oven and allow to cool fully, slice, and enjoy!

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My own vegan brownie recipe!

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i have been very picky with vegan brownie recipes. Honestly, I haven’t found a good enough recipe and I’ve tried a lot. So, I decided to take the plunge and create my own. I really had no idea how it would turn out and got so nervous…I decided to try making plain brownies before I try to make them fancier for a secret recipe I’m currently working on for an Earth Balance baking contest. I decided once I made these that they’ll do the trick for that purpose, and wanted to share the recipe now for just the brownies, because I think they did come out pretty good for vegan brownies. My mom has a family recipe she uses that aren’t vegan, and I looked at that to get some ideas, but her recipe has way too many eggs to be able to veganize, as well as way too much margarine for my liking.

So here is the recipe:

Ingredients:

  • 1 1/2 cup unbleached all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup vegan white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp flaxmeal
  • 6 tbsp water
  • 1 stick (8 tbsp, or 1/2 cup equivalent) earth balance margarine, melted
  • 1/3 cup applesauce
  • 1 tsp vanilla extract
  • 3/4 cup non-dairy milk

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix dry ingredients (except flaxmeal) in a bowl together.
  3. Make 2 flaxmeal “eggs” by whisking the 2 tbsp flaxmeal and 6 tbsp water together. Let sit until thick.
  4. Mix flaxmeal “eggs” and the rest of the wet ingredients into the dry. It should have a runny yet thick consistency.
  5. Place in a baking dish sprayed with oil.
  6. Bake brownies for 20-30 minutes. I recommend after 20 minutes starting to check with a toothpick inserted into the middle until it comes out clear every five minutes and adjusting the time if it seems it will be done in less than 5. I find that ovens can vary drastically from oven to oven, so I want to make sure it works for you and say this! 🙂
  7. Take out of the oven when done. Let sit until cooled most of the way or fully, and slice, and enjoy!