Phew! It seems as though I’m done with the photography for the latest Happy Herbivore book, and now I’m just waiting on the shot list for the next book that I’ll be working on! Exciting stuff, and in the meantime I’m happy to get a blog post in. Since I haven’t done a ton of my own recipes in the last month or so, it’s almost feeling a little foreign. Almost.
I was glad to be in the kitchen, playing around with a waffle recipe from my past (AKA last year), and wanted to simplify it and change the flavors around. As much as I love making a production of breakfast dishes, occasionally, I tried to make this a quick waffle recipe that is a crowd pleaser. Whenever I want to make sure the general public would like something, I feed it to my S.O., mostly because he’s not vegan and has no filter when it comes to his opinion.
The end result was delicious! Corey ended up having 3 waffles for the first test-batch and he really liked them. The pineapple flavor is really subtle and the cool, fresh berries pair wonderfully with the warm, crunchy waffles. Top it off with a small drizzle of maple syrup or agave nectar and you have a winning breakfast.
Of course, you can add some pineapple chunks to the berries on top, to really pump up the tropical flavor of these, I just didn’t have any on hand. Feeling fancy? Add some orange or lemon zest to the waffle batter!
That extremely special day is upon us, tomorrow, June 30th is Vegan Pizza Day! You want to talk about a holiday that I can celebrate? This day is definitely one of them and I plan on having plenty of vegan pizza tomorrow, much to my waistline’s chagrin. But, I couldn’t go into this weekend without providing you with an awesome pizza recipe, plus a few from the archives.
Of course, I didn’t want to make the pizza for only myself, so I called my darling friend and loyal taste-tester Amanda over for a pizza experiment. Her and I both agree that grilling a pizza is really freaking fun, interesting and super tasty. In fact, it’s going to be just a little hard to bake my next homemade pizza in the oven, although it may be just a teeny bit easier.
The recipe and ingredients for this pizza are super simple, but the key points that make it go above and beyond your pre-made pizzas are a homemade crust and homemade BBQ sauce. No, this isn’t my delicious Strawberry BBQ sauce from a couple of months back, this is a more traditional, savory BBQ sauce with a kick.
A great recipe for homemade BBQ sauce and grilled pizza that will make your taste buds cheer!
¼ Cup Tomato Paste
1 Tbsp. Maple Syrup
1½ Tbsp. White Vinegar
2 tsp. Molasses
2 tsp. Vegan Worcestershire Sauce
1½ tsp. Yellow Mustard
½ tsp. Onion Powder
½ tsp. Garlic Powder
½ tsp. Liquid Smoke
¼ tsp. Ancho Chili Powder
¼ tsp. Paprika (or Smoked Paprika if you have it)
¼ tsp. Cayenne Pepper
Salt & Pepper to Taste
½ Cup Beer (Preferred: Golden Summer Ales or Lagers)
1 Tbsp. Rapid Rise Yeast
½ Cup Warm Water
2 Tbsp. Olive Oil
1 tsp. Agave Nectar
1¼ Cup Unbleached All-Purpose Flour
1 tsp. Salt
½ tsp. Dried Cilantro
¼ tsp. Onion Powder
¼ tsp. Garlic Powder
Cornmeal for Sprinkling
1 Small Package of Gardein BBQ Shreds
Galaxy Foods Vegan Mexican Shreds
½ Cup Fresh Pineapple, Chopped
¼ Cup Red Onion, Sliced into Slivers
2 Tbsp. Fresh Cilantro
Put every ingredient from the tomato paste to the beer into a blender and puree until completely smooth, you may need to add a little water depending on how thick you like it.
Pour the mixture into a small pan and simmer over medium heat for 5 minutes, stirring occasionally. Take it of the heat and pour it into a jar or cup for easy application.
Save the pan and saute the Gardein shreds in it for 5 minutes over medium heat. Set them aside until you top the pizza.
Clean and preheat your grill to roughly 350-400°F. Mix the yeast with the lukewarm water until the yeast is dissolved. Let it stand for 10 minutes.
Mix the salt, onion powder, garlic powder, olive oil, and agave nectar into the yeast mixture. Combine the flour and dried cilantro, then add the wet mixture to the flour. Knead dough until it is fully mixed, adding flour if the dough is too tacky.
Roll dough into a ball and let sit in an oil coated bowl for 20 minutes. Afterward, roll out the dough roughly ¼” to ½” thick over cornmeal and place on pan or stone that has cornmeal sprinkled over the top (it helps with sliding the dough off).
Bring the crust out to your grill and carefully place it over the heat (be careful of hot spots). Grill for 3-4 minutes on one side, you’ll see that it starts to bubble up; then flip over and grill for 2 minutes.
Bring the crust back inside and slather a layer of the BBQ sauce on top. Sprinkle the Mexican shreds over the sauce, arrange your BBQ Shreds, pineapple, red onion and cilantro on top.
Lower your BBQ’s heat to around 300°F and grill the pizza for 4-6 mins. make sure that you do not burn the crust (like I did, ha ha). Once the cheese is melted, and the crust is browned on the bottom, carefully take the pizza off of the grill and serve!
The BBQ Sauce recipe is a little more than what you’ll use on your pizza (depending on your preference). If you want more for the rest of the summer, double the recipe.
Now you can surprise your family and friends with a pizza made in an nontraditional way. If pineapple and BBQ sauce aren’t your thing, try out a Seitan Sausage Crumble pizza; or a Rustic Flatbread made with zucchini and arugula (perfect for summer!). Say you’re trying to eat a little healthier and want to forgo the crust, this Pizza-Stuffed Spaghetti squash is a great solution and insanely good. There are tons of options for you!
So enjoy your vegan pizza day! Tell me, what are your favorite pizza toppings?
Good afternoon everyone, I hope that you are all doing fabulously despite the fact that it is Monday. Today, I have for you a reader’s tasty version of my sweet & healthy Pineapple Coleslaw! This is a really great side dish for the spring and summer, and isn’t a heavy and unhealthy slaw that you usually see at get-togethers.
16 oz bag coleslaw (if you shred your own cabbage, add 1 grated carrot)
1 cup finely chopped pineapple
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup cider vinegar
1 tbsp maple syrup
2 tbsp extra virgin olive oil
Salt, pepper to taste
Directions: In a large bowl, mix coleslaw, pineapple, cranberries and walnuts. In a small bowl, whisk vinegar, maple syrup and olive oil. Pour on the salad, add salt and pepper to taste and toss well. Put in the fridge at least 1 hour, overnight is best.
I actually made my own seitan!! And wow, it is much easier than I could have ever imagined. I used a recipe from Delectable Planet for reference and for the spices in the seitan I used garlic powder and coriander. After I boiled it I left it in a teriyaki marinade for an hour or so and then grilled it slightly for 2 minutes on each side. Served with grilled pineapple spears and grilled cauliflower.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!