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

photo 1 (5)

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.

photo 2 (6)

850X315_g3_fb-1

Advertisements

Vegan Mofo 2014: Sandwich (and soup and salads) Saturday! California Club Sandwich with Bac’non Nori

photo 4

Initially I had planned to unveil my ingenious new nori vegan bacon invention today, but I actually ended up sharing it as a preview to my Vegan MoFo plans, in addition to it being International Bacon Day. This recipe builds upon the nori bac’non recipe, but adds it into a vegan club sandwich, which is the perfect addition of flavors, in my mind.

When I was a little girl we visited California almost every Summer. My favorite thing to get there was a California style Club Sandwich. They just don’t make them the same (and are hard to find) in New England. Of course, they aren’t always typically vegan, so I needed to veganize it, as well.

California Club sandwich with Bac’non Nori

Ingredients (for one sandwich):

  • 1/3 Avocado
  • 2 tomato slices
  • 1 piece/leaf iceberg lettuce
  • 1 tbsp vegenaise
  • 1 tsp hot sauce
  • 5 slices hickory smoked tofurky
  • 4 slices Nori Bac’non-Recipe here
  • 2 slices toasted rye or sourdough

photo 1

Directions:

  1. Toast bread.
  2. Mix vegenaise and hot sauce and spread on one side of bread.
  3. Place avocados, tomato slices, and Nori Bac’non on the vegenaise side.
  4. On the other bread slice, place lettuce and tofurky cut in half.
  5. Place both sides together and place two toothpicks and cut the whole sandwich in half with a bread knife.
  6. Gobble it down.

Salad of the week: Thanksgiving Salad!

Okay, so I have to admit I have been making so many pumpkin things lately I’m starting to get a bit pumpkin’d out.

Today for my Salad of the week I made a salad that reminds me of those thanksgiving sandwiches. The ones with like, leftover Tofurky, stuffing, cranberry sauce, gravy, and whatever. It doesn’t have stuffing in it unfortunately. But it still tastes super good with breaded vegan chickun patties (I used a cut up Boca patty).

Image

I made my own creamy poultry seasoning dressing as well. It sounds weird but it tastes pretty good all together!

Here’s what I did:

To make the dressing: 

Ingredients:

  • 1 lb lite silken tofu (the kind that is refrigerated in a pack like regular tofu, not the small vacuumed pack Nori Nu kind
  • 1/3 cup apple cider vinegar
  • Juice of one small lemon
  • 1 tbsp maple syrup
  • 4 tbsp nutritional yeast
  • 1/2 tsp vegan poultry spice/seasoning blend (or make your own…there should be tons of them if you google it)
  • 1/4 tsp black pepper
  • 1/4 tsp seasoned salt

Directions:

Place all ingredients in blender or food processor and pulse until fully combined. You can adjust seasoning to your liking as you go or afterwards as needed.

To make the salad:

Ingredients:

  • Lettuce (about 2 cups)
  • 2 tbsp jelly cranberry sauce (the kind I found at my local grocery store IS vegan…but here is a recipe from a vegan blog if you cannot find that near you, or prefer to make it from scratch)
  • Vegan chicken or turkey cut into pieces (You can use whatever! Would be good with leftover Tofurky roast, or Tofurky slices, but I used Boca fake chicken breaded patties to give it a breaded kind of flavor reminiscent of stuffing)
  • 1/8-1/4 cup pecans
  • As much dressing (above) as desired.
  • Roasted butternut squash chunks (Optional)

Directions:

It’s kind of obvious! Make a salad with these ingredients! I found that this was one of those salads that taste extra good when you really mix up the ingredients well instead of leaving them separate. Sometimes I want to put my salad dressing on before I finish putting all the ingredients together, but I always refrain because then everything gets too soggy.

I haven’t tried it with the butternut squash yet but I think it will be amazing and am going to roast it now and put it in tomorrow! Yum!

Salad of the Week! Burrito Explosion Salad!

It’s a good thing I was craving burritos when I planned this salad. I think this is my favorite salad creation so far!

Image

Since I usually cook a fair amount of food each week, and have a salad every day, I’m somewhat lazy when it comes to making the ingredients of this salad. Most of them were store bought or really easy.  If you want to, I’d recommend making a mango salsa and maybe the tortilla crisps on your own. I was able to find both these pre-made and vegan very easily, so I didn’t see the point, but that’s just me.

First, you need to make the dressing. I used the recipe for The Healthy Librarian’s Creamy Chipotle Dressing in this list of oil-free or low oil dressings online. I did add a ton more extra nutritional yeast to the recipe (I think like 3-4 more tablespoons?) and ended up adding a tbsp of water because that thickens it up a lot.

Then, you make the salad.

I use:

photo (49)

2 cups lettuce

1/2 cup black beans

1/4 an avocado, chopped

4 tbsp crunchy tortilla strips

5 tbsp mango salsa

and 4 tbsp of the dressing

According to my calculations this salad is 348 calories with the ingredients I use, so that’s the perfect healthy lunch for me! It seems like a really luxurious and fattening salad, but really isn’t, as most of the fat is the healthy kind!

See you tomorrow for the recap of all my cooking adventures in Food Porn Friday!

Vegan Salad of the week: Vegan Mediterranean “Chicken” Salad with vegan Caesar dressing

Okay, so I’m setting a goal again to eat a large salad for one meal a day as part of my health goals. This easily helps me get enough (or more than enough) servings of veggies daily, and keeps my caloric intake for trying to lose weight easier to manage.

I’ve been experimenting with healthy salad dressings and somewhere down the line someone clued me into this online list of oil free dressings: here. I’m going to experiment with salads based on some of these dressing recipes in the next couple of weeks.

At first when I started making salads, I would stick as many vegetables in it as I could but it took me about 45 minutes to chop everything myself, and was sometimes difficult to force myself to eat with full servings or more of cucumber slices, carrots, etc. It would take me an hour or longer to chew everything, as well, haha. So eventually I reduced the amount of vegetables and went for easier salads.

My favorite salad for the longest time was 2 cups of lettuce, 3-4 sliced sweet gherkin pickles, 4 sliced pickled beets chopped up even smaller, a baked boca “chicken” patty, 1/8 cup raw almonds, and this dressing. But eventually I ate that salad so many times that I’m probably not going to eat it any time soon!

So that’s what lead me to decide to try and invent a new salad every week! Here’s this week’s creation.

Image

First I made the Caesar dressing from Sexy Tofu, except I added 2 extra tbsp of nutritional yeast because I’m having difficulty meeting my b-12 intake without extra nooch. I try to add more whenever I can, and I don’t think it made it taste bad or anything, it’s still super delicious.

Image

I’m posing with the croutons while being photographed making the salad, haha

I was going to make my own croutons, but in my search for a good vegan bread to make them out of I got discouraged and also was hungry and planning to make the salad for my next meal, so I gave up and bought some Mediterranean herb flavored croutons that happen to be vegan. I got them from a local grocery store called East Side Market in Providence, it seems to have a good selection of kosher and middle eastern type foods, I think this is why they carry them and that they’re vegan too. They’re actually a product of Israel. They have a distinct taste, are a great, crunchy texture and the spices really give it that distinct kind of Mediterranean taste. I put 4 tbsp of the croutons (they’re very small making it possible to fit them in a tablespoon easily) in the salad.

Basically, the salad is:

2 cups chopped lettuce

2 tbsp of the caesar dressing

4 tbsp mini Mediterranean herbed croutons (if you can’t find this style of crouton, it’d be awesome to make your own croutons, and it’s really easy and delicious. All you do is take a half a loaf of bread of your choice–rye or pumpernickel or a mix works really well, or any bread that isn’t really soft–Cut it up into small chunks, stick in a plastic bag, drizzle some olive oil into the bag, shake to coat the bread with oil, add whatever herbs and spices you like, shake the bag of bread and oil again to coat, and stick in a 275 degree oven, checking every 15 mins until the croutons are completely crunchy!)

1 roasted red pepper chopped small

8 whole black olives

Fake chicken of some type. I bet beyond meat would be really good. I just use a baked boca chicken patty that I cut up small

1/2 tsp vegan parmesan (Okay, so you can make your own in various recipes found in cookbooks and online but I really doubt any of those will taste as parmesan-y as Galaxy Food’s Go Veggie Vegan alternative. I don’t know how they do it but it really does have that sharp parmesan flavor. It’s also a really fine texture which I believe would be difficult to duplicate on your own. But yeah, if you’ve found a good homemade version, let me know! Here’s what it looks like:

Image

make sure you see the yellow “vegan” text in the right hand corner, because I believe they do make other kinds that are dairy free but not vegan

So that’s my salad I’m eating for this week.

Stay tuned next week to see what new salad creation I come up with. It’ll probably get posted on Monday or Wednesday, but I’m not completely sure yet.