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.
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?
It may not be the very start of the month, but today is the start of a new bloghop! I thought for a bit that I wasn’t going to be able to participate in this month’s theme, but inspiration (and a little extra time) struck and I had my first dish made before I knew it! Of course, I had almost every ingredient on hand.. except for normal pasta noodles. But, I did find a bag of macaroni salad noodles in a deep, dark corner of my pantry; hey, it ended up working out great! It just looks a lil’ funny.
There is just one problem with this amazing macaroni and cheeze dish, it is HIGHLY addictive; so much so, that I ended up tagging it as #vegannicotine on my instagram. My friend Amanda and I were having a hard time keeping ourselves from grabbing thirds, but the fact that our tummies were full stopped us ahead of time. This dish has all of the comfort of traditional mac & cheese, but with the flare of Mexican ingredients and spices.
Cinco de Mayo is one of those holidays that are celebrated for reasons that have nothing to do with the actual holiday. I, personally, don’t need an excuse to have a good time and eat Mexican food (living in Southern California helps with that). But, it does offer some extra inspiration for dishes I might normally think about. This brings me to the recipe that I made this morning; after my first attempt at making a tofu frittata was a success, I thought a new version was in order.
This time I added some great ingredients to make this frittata Cinco de Mayo appropriate. With deliciously sweet bell pepper, filling black beans and aromatic red onion, this dish makes a wonderful breakfast or brunch. Top it with a simple pico de gallo straight out of the oven and you have something that is simple to make but looks like a restaurant-quality meal!
½ Cup Galaxy Foods Vegan Mexican Shreds,plus ¼ Cup for topping
½ tsp. Onion Powder
½ tsp. Turmeric
⅓ tsp. Garlic Powder
Salt and Pepper to Taste
¼ Cup Yellow Bell Pepper, Sliced
¼ Cup Tomato, Chopped
½ Cup Cooked Black Beans
Heat coconut oil over medium heat in a medium-sized pan or cast iron pan. Once hot, throw in the onions and let them simmer for 3 minutes.
Unpackage the tofu and drain the water, place it into a food processor with the Mexican Cheese Shreds, onion powder, turmeric, garlic powder, salt and pepper. Process until the mixture is smooth, you may need to scrape down the sides a couple of times to get it to the right consistency.
Return your attention back to the onions, add bell peppers, tomatoes and black beans to the pan and cook until the bell peppers start to soften.
Scoop the tofu mixture into the pan, and combine with the rest of the ingredients and spread it out evenly (as pictured above).
Preheat the oven to 400°F. Lower the heat on the stove to low-medium and cook the frittata until it browns around the edges.
Place the pan into the oven for 20-25 minutes. Dice some tomato, red onion and cilantro together and garnish the frittata with it once it is done baking. Wait 5-10 minutes to serve.
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]!