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.