Quinoa Burgers & Pizza Crumbles

Sunday, April 27th, 2014

2014-04-19 - MVT Quinoa Burgers - 0010 [flickr]

The good news: The Quinoa Burgers from Mayim’s Vegan Table are bangin’.

The bad news: The recipe requires a little finagling to make it work.

So I followed the recipe as directed – it’s pretty simple, with just seven ingredients – but my burger batter came out way too wet and sticky to handle. I ended up adding 1/4 cup of flour and between 1/4 and 1/2 cup of quick oats before I could shape it into patties without half the quinoa clinging to my phalanges.

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Then you’re supposed to fry the patties and bake ’em a little longer. Instead, I went right to the baking portion of the directions: 425F for 30 minutes (20 minutes on one side and then flip) on a lightly greased cookie sheet. I figured it’d be both easier and healthier, and I think I was right on both counts.

Also weird, but not necessarily in a bad way: I ended up with nearly double the burgers I was supposed to.

2014-04-20 - MVT Pizza Crust - 0005 [flickr]

Anyway, I could only fit five patties to a cookie sheet, so I had a little extra batter left over. The next day we had a mini pizza party for Easter (and because it was Sunday. And 4/20. Basically we don’t need a significant reason to enjoy pizza, is what I’m saying.), and I spooned some of the batter onto the Daiya mozzarella and onion pizza. Soooooo good, y’all! I think I like this even better as a pizza topping.

2014-04-20 - MVT Pizza Crust - 0009 [flickr]

We also took the pizza crust recipe from Mayim’s Vegan Table for another spin. The first time around, it didn’t bake all the way through; instead, it remained a little dense and doughy. Chalk it up to bad yeast or wacky weather, but the crust came out much better on our second try. Yay!

Pizza Pizza Pizza!

Saturday, March 29th, 2014

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2014-03-23 - Pizza (including Mayim's Crust) - 0009 [flickr]

Last Sunday was pizza night, and we took the opportunity to try out another recipe from Mayim’s Vegan Table – namely, the pizza crust. It’s almost identical to our go-to recipe, minus the sugar (there isn’t any). Consequently, the dough doesn’t rise quite as much, resulting in a thinner, denser crust. Shane was happy to report that it’s still plenty pliable.

Onto Miam’s pizza (top and bottom right) went mushrooms, red peppers, onions, and the pepperoni crumbles from Julie Hasson’s Vegan Pizza. (The extras made some pretty kickass burritos. Just saute with zucchini, red peppers, garlic, tomatoes, and a touch of salt and pepper and serve warm. So good I could cry. BECAUSE I’M OUT.) The other pizza (bottom left) has zucchini, mushrooms, and tomatoes. Of course there’s mozzarella Daiya on each. (OF COURSE.)

Neither of the pizzas cooked to the center, though. Possibly this is because of all the juicy toppings, but who knows? Our crust cooked through when reheated in the oven, but Mayim’s remained a little chewy on the inside. Definitely gonna try it again to see if we get different results.

Tasty either way.

Virtual Vegan Potluck: Pretty in Pink Double Cheese Pizza

Friday, November 15th, 2013

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When I signed up for this month’s installment of the Virtual Vegan Potluck, I checked off the box for “beets please!” without giving it much thought. And then I promptly began to panic: I’ve never cooked with beets before. Never even eaten a beet, in fact! (Well, I’m at least 99% sure, so don’t quote me on that.) Next thing you know, my mind turned – as it always, inevitably does – to pizza.

As it turns out, pizzas are beet-friendly in a multitude of ways. You can blend ’em up and put ’em in the dough to turn the crust neon pink. (Bitchin’!) Or perhaps you’d rather cut your beets into fun shapes and arrange them playfully atop a pizza pie. (Crafty!) Mash them up and turn them into a hummus or a pesto and for a tasty and colorful base. (Neat-o!)

 

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Me, I decided to convert one of my favorite homemade cheese recipes into a delicious hot pink mess. Enter the Cheddary Cashew Cheese from Julie Hasson’s Vegan Pizza, which I adapted special for this potluck. Since beets don’t have much of a taste, this sauce may look sweet, but it’s 100% savory, with cashews, nutritional yeast, garlic, onion, and paprika colliding into a plate of gooey goodness. As for the toppings, I decided to keep it simple, since I didn’t want any olives or mushrooms distracting from the pretty pink beet hearts. Just beeting hearts and Daiya cheese, please.

Shane wanted to call this a Bleeding Heart Pizza – and perhaps that would have been a more appropriate title, seeing as how the beets bled all over their pillows of mozzarella Daiya cheese, staining them a glorious shade of pink.

Ah well. Whatever you call it, you’ll be begging for seconds!

 

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Cookbook Review: Vegan Pizza, Julie Hasson (2013)

Friday, October 25th, 2013

Heck Yeah Vegan Pizza!

five out of five stars

(Full disclosure: At my request, the publisher sent me a free copy of this book for review.)

I just had to laugh when I spotted some reviewers questioning the necessity of a cookbook devoted solely to vegan pizza. Pizza is pretty much the perfect food; potential toppings and topping combos run the gamut, and are really only limited by one’s imagination. Some of my own personal creations of which I’m particularly proud include a Thanksliving Pizza (topped with mashed potatoes, carrots, green beans, Tofurky, gravy, stuffing, and cranberry sauce), a Cheddar Bacon Cheeseburger & Fries Pizza, a Mac & Cheese (with bacon!) Pizza, a Kalamata Olive Crust Pizza, and a Lemon Pepper Bruschetta Pizza. And don’t even get me started on pizza variants! (Pizzadillas, dessert pizzas, pizza fries, taco pizza, pizza soup, pizza bread…I could go on and on!) It’s wonder there aren’t more vegan pizza cookbooks on the market!

Maybe I’m biased – I run a vegan pizza tumblog, after all – but yeah. I think this is one niche that deserves more attention than it’s gotten to date. Julie Hasson’s Vegan Pizza is only the second vegan pizza cookbook of which I’m aware – the first being Mark Sutton’s Heart Healthy Pizza, published in 2012. (For those who found the recipes in Vegan Pizza too unhealthy/reliant on processed cheeses, check out Sutton’s book – all the ingredients are homemade!)

Vegan Pizza is roughly divided into four sections: Dough and Crusts, House-Made Meats, Cheesy Sauces and Spreads (including tomato sauce and pesto), and THE PIZZAS (with 32 total pizza creations, five of which are dessert pizzas). I like that Hasson provides recipes for diy meats and cheeses; this is especially helpful for those looking to save some money, or who don’t always have access to the store-bought stuff. The pizza recipes range from “the classics” – Tomato-Basil; Spinach, Onion, Mushroom, and Pepperoni; and Garlic, Sausage, and Onion Pizzas – to more imaginative fare, such as the Tomato, Cucumber, and Caper; Chili Mac; and Muffuletta Pizzas.

So far I’ve tried about sixteen recipes (give or take), including:

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