Tag Archives: pizza

Alfredo Pizza with Kale, Squash and Mushrooms

6 Dec

Mmm...pizza. Food of the gods.

There’s no point in slicing it. I’m eating the whole thing. In one bite.

This adorable puppy wants you to make pizza.

We all seem to really like puppies, too. But, sadly, this post has nothing to do with them.

There are very few things everyone agrees on. A casual perusal of your Facebook wall ought to make that evident. But one of those rare nouns that can bring us all together in agreement — think Pepsi lovers and cat ladies joining hands with Coca-Cola worshipers and dog people — is pizza. Thanks, Italy!

Pizza is marvelous and simple and brings a smile to peoples’ faces from Japan to Africa to Uncle Sam’s Land.

Of course, there are tons of ways to doctor yourself up a plant-based pie. But this gem is a little non-traditional, using (to die for) cashew alfredo sauce instead of the traditional red, as well as bright and beautiful — and crazy good for you — kale and summer squash, as well as baby bella mushrooms.

Fun facts time. Did you know that mushrooms are the only plant source of vitamin D? And did you also know that summer squash is a rich source of Vitamin A and C, plus magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6? Aaaaand did you know that kale is a demi god? Okay, well not quite, but it can do some amazing stuff for your body.

Alls I’m saying is, this pizza not only tastes faboosh, it’s also good for you. You could amp up the nutrition level by cutting the vegan cheese and using a whole wheat crust, but I chose to go the regular, unbleached white flour route this time, and sprinkle on some Daiya.

FYI, the sauce is also amazing on pasta. Nomnomnom. And it’ll keep in the fridge, covered in an airtight container, for a few days. You can also freeze it for months.

Ingredients

  • 1 prepared pizza crust (my favorite recipe from Veggieful.com)
  • A handful of baby bella mushrooms (or any kind you like), washed and sliced
  • One summer squash, sliced into bite-size pieces
  • A big handful of kale, ripped into bite-size pieces
  • 1/4 cup vegan mozzarella, if you like
  • 1/2 cup cashew cream (recipe below)
  • A splash of grapeseed oil or olive oil (about a tablespoon)
  • A tsp of lemon juice or so (to taste)
  • Garlic powder, to taste
  • Sea salt, to taste
  • Black pepper, to taste
  • Dried parsley flakes, to taste
  • 2 Tbsps corn meal

How To

As you can see from the ingredient list, I really eyeball this sauce. I didn’t use any measuring cups, but just mixed as I went and kept taste testing. If you think you’d like some other herbs, throw ’em in! Want more pepper? You add that pepper, gal or guy! But here’s the gist:

  1. Preheat the oven to 350 degrees.
  2. Roll out your dough onto your pie pan, and lift up the edges to sprinkle the corn meal underneath. I also sprinkle a little bit on the top, too.
  3. To make your alfredo sauce, mix together your 1/2 cup of cashew cream and the oil, lemon juice, garlic powder, salt, pepper and parsley, taste testing as you go, until you have a sauce you like. Then spread it out over your dough.
  4. Top with the sliced veggies, and cheese if you like, and bake for 30 minutes, until the crusts are browned.

Cashew Cream Recipe

Ingredients

  • 1 cup raw, whole cashews
  • 1/4 cup cold water

How To

  1. Soak your cashews in cold water for six to eight hours, then strain them.
  2. Place the strained cashews in a food process with 1/4 cup of cold water, and blend, blend, blend some more, until it’s smooth as silk — no bits left. If you want your cream to be thinner, just add a bit more water.

That’s it! This will make you a whole cup, but you can store what’s leftover from the alfredo sauce in an airtight container in the refrigerator or freezer. It makes for a very tasty dill dip for veggies, or salad dressing, too. Just add lemon juice, grapeseed oil, parlsey, a bit of salt and lots of dill.

Bon appétit! 

High time for vegan strawberry rhubarb pie time

31 May

It's high time for pie time, ya'll.

It’s high time for pie time, ya’ll.

She lives!

It’s true. I am back, and I bear a delicious, pie-shaped apology for my long absence.

My hiatus was due to an abrupt, but destined, across-the-continent move from Chicago to my new home base: the lovely and not-as-rainy-as-you’ve-been-lead-to-believe Portland, Oregon! Check it out on that Vine thing the kids are talking about.

From where I stand, PDX is the vegan home planet. I haven’t even been here a month, and I’ve already discovered so many veg-focused and veg-friendly nosh spots that I am equally concerned for my waistline and wallet. The Steve Caballero at Sizzle Pie is currently tied with the vegan bratwurst at the Altengartz food cart for my favorite treat.

But I’ll save the Stumptown deets for later. For now, let’s talk pie.

Pie is yummy.So, you want to make a vegan strawberry rhubarb confection, do you? Of course you do. It tastes like summer with sugar sprinkled on top. Plus, it makes a great breakfast (IMHP).

Here’s what you need:

Filling Ingredients

  • About 1 1/2 lbs of  strawberries, hulled and quartered (two of the 16 oz. containers)
  • About 1 1/2 lbs of rhubarb, chopped into bite-size bits (about three foot-long stalks)
  • 1 cup sugar
  • 5 Tbsps arrowroot powder (or good old cornstarch, if you’re me)
  • 1/4 tsp vanilla
  • A pinch (pronounced: peeeeench) of sea salt
  • 2 tsps orange zest
  • Additional 1 tsp of sugar (for sprinkling)

Crust Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 cup solid coconut oil
  • 1 Tbsp sugar
  • 1 tsp sea salt

How to Pie

Zestfully Clean!

No, not this kind of Zest. But weren’t these commercials inspiring?

First of all, I misplaced my zester in the move, so here’s a little bonus tutorial on how to zest a citrus fruit without a grater or a zester (You’re welcome):

  1. Use a sharp knife to peel a few strips of the rind off the fruit. Try your best not to get the white part, as that has a bitter taste. You just want the colorful bit.
  2. Chop up the rind as fine as you can.
  3. That’s it. You’ve made zest.

For further instructions on the filling, and pie assembly, check out the original recipe here from Mattie on veganbaking.net.

But for the crust, I recommend this simple, and super tasty gem from Gene Hemshaw on food52.com. It’s crazy simple to make, especially if you’re blessed with a food processor. It really is the perfect vegan pie crust.

Now that I have a kitchen again, I promise that more recipes from me are on the way. But for now, Bon appetit!

Also, a special thanks to my love, Miles Pfefferle, for capturing pie time with his Canon. xo.

Pizza pie in your eye

28 Dec

No animals required for this yum-o-rama.

No animals required for this yum-o-rama.

Oh my lawd, I loves me a pizza. Don’t let the other kids tell you you can’t eat pizza anymore if you don’t consume animal bits. Untrue. Observe…

The story behind my above prize pizza pie begins with a happy accident and my own inability to play by the rules…

The pie crust dough is super savory thanks to my fabulous co-worker, Eneris, screwing up a quiche she made for my birthday. The crust called for a tub of regular Tofutti cream cheese, but she grabbed the herbs and chive version on accident — and a star was born.

And now on to my inability to follow instructions.

I recently got on a calzone kick. The only problem is I can’t quite stop myself from piling on the ingredients, and then my calzones explode and, while they are tasty, they don’t look very pretty.

Calzone explosion

Did you know calzone is Italian for “a tasty mess?” True story.

So, one day I said to myself, “Self, screw this calzone business. Tonight we create a pizza pie.”

I hopped on Google for a recommended baking temperature and time and this caught my eye: a Tebow family recipe for all my football- and meat-loving friends.

Then I gots to the cooking…

Ingredients

  • 1 1/2 cups of flour (I used one cup whole grain whole wheat and a half cup pastry flour to make the crust flakier)
  • A stick of vegan butter (Earth Balance buttery spread is the stuff of dreams)
  • An 8-ounce tub of vegan cream cheese (I prefer Tofutti Garlic and Herb)
  • A half cup each (or however much you’d like) of diced: mushrooms, green peppers, red onions
  • 2 cloves of garlic, minced
  • A 6 oz. can of pizza sauce (I like Muir Glen organic basil and garlic)
  • A link of Tofurky italian sausage, cut into bite-size bits
  • A few sprigs of fresh thyme (strip the leaves off the stick and discard it)
  • Italian seasoning (to taste)
  • 1 cup chopped fresh spinach
  • 1/2 cup chopped fresh basil

To make your freaking yumtastic dough, follow this recipe. But instead of regular cream cheese, grab yourself some chive and herb or garlic and herb.

  1. Preheat your oven to 400 and grease a standard 9-inch pie plate/tin.
  2. Flatten your yumtastic dough with a floured rolling pin (or wine bottle, if you don’t have a rolling pin handy) and place it in the pie pan.
  3. Warm 2 Tbsps of olive oil in a medium skillet, then throw in your sausage to warm it up.
  4. Add the pizza sauce to the skillet, stir in your veggies, thyme, italian seasoning and garlic and then let simmer for 10 minutes, stirring occasionally.
  5. Remove skillet from heat, and fold in the spinach and basil.
  6. Pour contents of skillet into your pie pan.
  7. Top with vegan cheese, and a touch more Italian seasoning, if you so desire.
  8. Pop the pie in the oven for 40 minutes, until the cheese is melty and the crust starts to brown.
  9. Let the pie cool for about 15 minutes, so it’s easier to cut.
  10. Enjoy!!

I hope you love this pizza as much as my roommate and I do, which is to say we ate the whole thing in less than a day.

Have fun playing with the toppings, and by all means let me know how your experimenting goes.

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