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Posts Tagged ‘pizza’

This is my answer to the chocolate overdose I was suffering from last week. After making those cookie dough peanut butter cups (which I’m dying to make again with different flavors!) AND a vegan version of Reeses Peanut Butter eggs (which were ok,  but not great, which is why I didn’t post them here), I was so over chocolate. That’s apparently what happens when you make excuses to have peanut butter eggs for breakfast (I’ll just have a peanut butter egg instead of peanut butter on my toast. Same thing!). Infact, the thought of making something heavy for Easter dessert made me want to cry. But backing out of making a dessert wasn’t optional. If I didn’t bring anything then I wouldn’t have a vegan dessert and a holiday isn’t a holiday without a dessert…or five!

So I decided a light, fruity dessert would be perfect. It would be a nice change from heavy cakes, cheesecakes and chocolate that usually show up for our holiday parties. The one I made had a thin, chewy snickerdoodle cookie crust, a layer of creamy chocolate pudding (pudding technically isn’t a chocolate. It’s way too light for that!), and a layer of fresh fruit. Yes, please!

 

Snickerdoodle Cookie Crust
from Wicked Vegan

  • 1/2 cup vegan butter, at room temperature ( used Earth Balance)
  • 1 cup sugar
  • 1 Ener-G “egg”
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons milk replacer (I used unsweetened soy milk)

Preheat oven to 375.

Cream vegan butter and sugar with an electric mixer until smooth. Add “egg” and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Dough will most likely be crumbly at this point. Add in milk 1 TBS at a time until the dough comes together. Refrigerate for 30 minutes.

After 30 minutes, spread dough onto a round pizza pan. The dough will be thin. Cook between 10-15 minutes. Mine took about 12 1/2 minutes.

Let cookie cool 100%. Melt about 2 TBSP of vegan chocolate with  1/2 tsp of vegan shortening in the microwave. Spread a very thin layer of the chocolate onto the cooled cookie and let dry. This will prevent the pudding from making the cookie soggy.

Vegan Chocolate Pudding
 
from epicdialogue.com

  • 1box (1.4oz) jell-o instant chocolate pudding mix*
  • 1 package (12.3oz) silken tofu, chilled
  • 1/2-3/4cup almond milk (I used 3/4 cup)

In a food processor, puree the tofu with the almond milk until smooth. Add the pudding mix and blend to a creamy texture. Put in fridge to set for about an hour. Spread on the cookie. I had about half the mixture left over.

*jell-o instant pudding is dairy-free but it has a few chemicals and weird ingredients that I wasn’t thrilled with but I couldn’t find an organic, more healthful instant pudding. I found the cook and serve kind but not instant. I wasn’t sure how the cook and serve would work so I opted for jell-o. If anyone finds a better instant pudding product or tries the cook and serve in this recipe, let me know how it turns out!

Toppings

  • strawberries
  • kiwi
  • banana
  • blueberries
  • raspberries

Slice up your fruit and layer as desired. Really, you could use any fruit you wanted, including mandarin oranges, apples or pineapple. Or you could use shredded coconut, slivered or sliced almonds or other nuts. I haven’t tried those but I bet they’d be great!

mmm…I want some of this right now. After all, if I can justify a knock-off Reeses egg for breakfast,  I should have no problem doing that with a fruit covered cookie!

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True story: I like the idea of going out to eat but I very rarely do it because I can  never make up my mind where to go. Melinda was crashing at my apartment a few weekends ago and we decided we were just too lazy to make dinner and I had no food in the house. So we decided to get take out. 45 minutes later, surrounded by take out menus and coupons, we hadn’t committed to anything yet. We couldn’t decide what we were in the mood for. We couldn’t decide whether we wanted delivery or to go get it. We couldn’t decide on anything.

Basically, we just wanted someone to deliver us the best food ever without us having to decide on the food and, we wanted it to be free.

We were sort of pathetic.

This is what happens to me at least once a weekend, though, when I’m too wiped out to make dinner. I always think, “Pizza can be delivered to me in no time!” and then I see all the other options that are out there and nothing gets ordered.

But not this weekend! This weekend, I’m ready! I have this delicious autumn pizza waiting for me in my fridge. Win for me!

Autumn Apple Sage Pizza
inspired by How Sweet Eats

Dough:

2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm water
1 3/4 cup all-purpose flour (the original recipe called for 1 c. whole wheat flour and 3/4 c. of all-purpose but I was out of whole wheat)
1 tablespoon honey (see my comments on honey and veganism here)
1/2 tablespoon olive oil
1/2 teaspoon salt

In the bowl of your electric mixer with an attached dough hook, combine warm water, yeast, honey and oil and mix with a spoon. Let sit for 10-15 minutes until foamy, then add in flour and salt. Mix on low speed until just combined, then turn to medium speed to knead the dough for 5-6 minutes. If it seems to sticky, add a bit more flour 1 tablespoon at a time.

Brush a separate bowl with olive oil, add dough, turning once, then set in a warm place to rise for 1 1/2-2 hours. Cover with a towel.

While your dough is rising, you can start your pesto sauce…

Sage Pesto:
adapted from the book Skinny Bitch in the Kitch  by Rory Freedman and Kim Barnouin
(makes approx. 1 cup)

1/4 cup whole almonds
2 cloves garlic
1/4 cup olive oil, plus more for storing
1 cup fresh sage leaves
1/2 cups fresh Italian parsley leaves
1/2 teaspoon sea salt
1/8 teaspoon pepper

*The original recipe called for 1/4 c. vegan cream cheese but I couldn’t find any. Feel free to include it but it wasn’t necessary

Pulse the ingredients in a food processor in the order given. Scrape down the sides as necessary and continue pulsing to achieve a uniform consistency.

If desired, place sage pesto in a container and top off with olive oil to store.

Pizza Toppings:

1/2 teaspoon nutmeg

1 TBS olive oil

1 large apple, very thinly sliced

1 small yellow onion, sliced

1 garlic clove, minced

3/4 c. vegan mozzarella cheese (I used Daiya)

3/4 cup vegan cheddar cheese ( I used Daiya)

Vegan Bacon (optional)

Preheat your oven 375 degrees. Spray your pizza pan lightly with cooking spray. I prefer round pizzas to square but all I had available was a square cookie sheet. (I’m sure a pizza stone would work great for this too but I’m not fancy enough for one of those!)

15 minutes for dough is ready, slice onions. Heat a skillet over medium heat and add 1/2 tablespoon olive oil, then add onions with a sprinkle of salt. Cook, stirring occasionally, until carmelized. In the last minute, add garlic and cook for 60 seconds, then set aside off heat.

When your dough is ready, remove from the bowl and place on your greased pizza pan. Stretch out evenly in pan. Top with sage pesto ( I used about half of what I made). Sprinkle with nutmeg. Add mozzarella cheese. Slice apples (a mandolin slicer would be perfect for this…but I’m not fancy enough for one of those, either) and layer on top of pesto and cheese, then add your onion/garlic mixture. Cover with cheddar cheese. 

Bake for 25-30 minutes. If you are using vegan bacon, cook in the microwave for about a minute, slice and add to pizza 5 minutes before its finished. I did this with my first round and I didn’t think the vegan bacon added much to the recipe.

But what would a pizza be without chip??

BBQ Kale Chip
from Healthful Pursuits

1 head kale

1/3 cup cashews

2-3 tbsp water

1 tbsp olive oil

1 tbsp smoked paprika + more for sprinkling

2 tsp garlic powder

1/2 tsp herbamare

dash of cayenne

  1. Preheat oven to 350F and take out a cookie sheet. No oiling/greasing needed.
  2. Drop all ingredients but kale in a blender and process until smooth. (I used a food processor because I had it out from the pesto. It didn’t really work well and my BBQ has cashew bits in it. It was still good though)
  3. Wash kale and remove stem – I  just rip it from the stem. Place kale in a large bowl and cover with 1/4 cup of the paprika mixture. Stir to coat before laying out on prepared cookie sheet.
  4. Sprinkle kale with extra smoked paprika and bake for 14-17 minutes (I cooked mine for 14 but it definitely could have used more time)

This was my first go-around with kale. I’ve always avoided it because the ruffles kind of creep me out. I’m not a ruffles girl. Pyramid studs- yes. Ruffles- not so much. I was pleased with the results, though! The BBQ sauce definitely had a kick to it but it had really good flavor! Unfortunately, my kale didn’t get chip-like . The edges got kind of crispy but overall, the kale was still soft. It still had great flavor, though.  I’ll cook it for a bit longer next time.

I’m a huge fan of this meal. Then again, I’m a huge fan of pizza and BBQ so I could I not be?? The pizza was light and the apples and nutmeg adds such a great fall feeling. The BBQ sauce on the kale chips was delicious. It created a great new way to eat greens!

PS. Save that extra BBQ sauce. I have a yummy way to use that leftovers that I’ll post on Weds

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