You guys! I’m kinda sad that Vegan MoFo is coming to an end. The creativity shown by so many bloggers this month has been mind-blowing and I know that I only scratched the surface, as far as what I read. Bloggers are awesome people, not referring to myself (ha ha!), and watching them put all of their effort into their theme or what-have-you this month is just so cool. I feel like I’m straying a little from the pack by not posting a round-up today, but I may do it tomorrow. Who knows?
What I’ve done here is saved one of my favorites of this month for last. When I was thinking about the execution, look and recipe of this dish I knew that it’d be crazy, and probably pretty tasty. But, I had NO idea how much I was going to love it. I mean, I LOVE the Buffalo Chickpea Mac, but I think this may be tied with it. (Gasp!)
I was really stoked to have finally used a trick that I learned about last year, from a friend that was a Chef at Mohawk Bend. He had made this amazing-looking vegan French Onion Soup and I remember the picture of the bowl and its cheese topper looking impeccable. So, I had to ask, “Mike, what was that?!” and he proceeded to tell me that if you blend cashews with Daiya it totally changes the texture and takes away some of the starchy-ness.
I don’t know why the hell it took me so long to try this out, but I’ve done it, and will damn sure do it again. It was a total success and was a key player in the pizza! Oh yeah, this was also my first time making a deep dish pizza, so that should tell you how easy it was. There’s not too many ingredients and really, letting the dough rise takes the most time; even then, compared to most doughs, it’s pretty short.
I figured that I have more than enough pizza recipes to get your imagination going for Vegan Pizza Day tomorrow! So, here is an awesome round-up of some fun and creative pizza recipes for you to check out. Just click on the photo, and it will take you to the post.
Mini Veggie Pizza Pies!
BBQ Gardein Pineapple Pizza
There is a wonderful “holiday” this coming Saturday, and I’ve got the perfect recipe for you to celebrate it with. What holiday is that? You may ask. Oh, just VEGAN PIZZA DAY. Last year, I celebrated it by going to Phoney Baloney’s (RIP) with a righteous hangover and eating an amazing Grilled Cheese Pizza Sandwich. I still haven’t decided what exactly I’ll be doing this year; but, you better believe that it will include some awesome vegan pizza.
This pizza came out of having pesto on my mind, for the last week straight. It’s just been hanging out in my brain, saying, “Pesto burger.. Pesto pasta… Pesto.. Pesto Pizza.” Boy, am I glad that I ended up giving this a go! The smell of everything, even before it was baked, was pretty incredible.
Using fresh basil from a plant that I picked up, very little oil, a touch of nutritional yeast and a few more ingredients, made this pesto great. It was thick enough to spread, but not too chunky. It paired perfectly with the salty kalamata olives, sun-ripened tomato slices, and of course, some artichoke hearts. I always forget how awesome homemade pizza can be!
It’s Sunday, and I am worn out. I feel like that’s pretty common amongst most people, though. Work during the week, get other things done on the weekend, then end up tired at the end of it all before you have to start on the Monday grind, again. Kind of dreadful, huh? Although, today I’ve been working on a delightful little recipe for you all, so I can’t complain too much about being tired!
But first, I would just like to mention that I went sailing for the first time, on Saturday. It was super last-minute, but a very fun experience, that makes me feel extremely lucky to live where I do. We had a hot weekend in Southern California, which I honestly was pretty bitter about (I like cool weather!), but the winds made for a perfect sailing situation. It did get a little chilly when the sun was going down, but it was pretty terrific and the scenery and sunset were gorgeous.
Which is why I may have procrastinated on creating a recipe that I wanted to get done yesterday, oops. Never the less, I am really excited to share with you these delectable morsels that I have dubbed Mini Pizza Pies. Plus, I’ve tried out something new with my cashew spread! I have made it even healthier, by substituting a good amount of cashews with steamed cauliflower; and I assure you, nothing has been lost in this switch. The texture is pretty incredible and still very creamy and rich, success!
These little pizzas would be great served as an appetizer at a party, or even just served as dinner. They’re a fun, little dish that is very kid-friendly, and even more adult-friendly. The fluffy, homemade crust can’t be beat!