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BEST.

Creamy Vegan Mac & Cheese Pizza

Ingredients

For the dough:

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 ¼ tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 ½ cups all-purpose flour

For the mac & cheese:

½ cup Follow Your Heart cheddar cheese, shredded
½ cup Daiya cheddar cheese, shredded
1 cup uncooked macaroni (mini shells are my personal fave!)
2 tablespoons margarine
6 oz plain soy milk

FYI: this is ¼ of my recipe for Creamy Mac & Cheese with Daiya and Follow Your Heart vegan cheeses; double or quadruple this recipe you’d like some extra mac & cheese to serve with that mac & cheese pizza – or if you’d just want the mac & cheese, please! For a healthier pizza, sub in a mac & cheese recipe that uses a nutritional yeast sauce.

For the pizza:

Cornmeal or cooking spray with which to coat the pizza stone or pizza pan
Two to four tablespoons of margarine with which to coat the dough
½ to one cup of vegan cheddar cheese for the pizza (we used Daiya)
Eight to twelve strips of of vegan bacon, diced into small bits (optional; we used Lightlife Smart Bacon)
 

Directions

Prepare the dough!

1. Stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

Assemble the cheesy pizza!

2. Once you’re ready to make the pizza, preheat the oven to 425 degrees F.

3. As the oven is heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

4. Next, lightly spread some margarine onto the uncooked dough, taking care not to press down too hard as you do so. It helps if the margarine is near room temp when you try this! You want even but sparse coverage; too little margarine means that the pizza will be a little on the dry side, while too much will compromise the integrity of the crust. We used between two and four tablespoons to coat the entire pizza.

5. Spread the diced bacon onto the pizza, followed by the cheddar Daiya cheese.

6. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

Make the cheese sauce!

7. Once the pizza’s in the oven, it’s time to make the macaroni and cheese! Begin with the cheese sauce. In a small saucepan, bring the soy milk to a boil.

8. Reduce the heat to medium and mix in the margarine, stirring until melted.

9. Add the cheese shreds, stirring gently until they combine with the liquid to form a creamy cheese sauce.

Optional: season to taste with salt, pepper, onion or garlic.

10. Reduce the heat to low, stirring every few minutes.

Make the pasta!

11. In a skillet or sauce pan, cook the pasta according to the directions provided on the package. Stop when about 90% done and drain, leaving a little hot water with the pasta. (This will mostly cook down as you continue to heat the pasta.)

Combine the two to make mac and cheese!

12. Mix the cheese sauce into the pasta, stirring well. On medium low heat, let the pasta continue to cook until it’s the desired consistency. Stir constantly during this last step so that none of the pasta or cheese sticks to the pan.

Mac & Cheese Pizza, holla!

13. Once the pizza’s done cooking – and hopefully you’ve timed this so that the pizza and pasta finish cooking at roughly the same time! – remove it from the oven and top with a drizzle of mac & cheese. Let cool for a few minutes before slicing and serving. Enjoy warm, perhaps with a side of extra macaroni and cheese?

Ice cream season has officially begun at my place!

Vanilla Blueberry Swirl Ice Cream

(Makes about a quart of ice cream.)

Ingredients

1 cup vanilla soy milk, divided
2 tablespoons arrowroot powder
2 cups vanilla soy creamer
¾ cup sugar
1 tablespoon vanilla extract

2 ½ cups blueberries, fresh or frozenn
3 tablespoons sugar
a splash of lemon juice

Directions

1. In a small bowl or mug, combine ¼ cup of the nondairy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining ¾ cup of nondairy milk with the soy creamer and sugar. Bring to a slow boil on medium-high heat. Stir well and often.

3. Once the mix begins to boil, remove from heat immediately. Add the arrowroot “slurry” and mix well. This will cause the batter to thicken noticeably. Add the vanilla extract and mix well. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

4. Now make the blueberries! In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook on medium heat, stirring occasionally, until the berries burst, the juices begin to cook down, and the berries thicken. Remove from heat and chill in the fridge along with the ice cream batter.

Optional: For a smoother, not-quite-so-chunky ice cream, blend the blueberries in a food process or blender prior to chilling.

5. When you’re ready to make the ice cream, process according to your ice cream machine’s instructions.

You can add the blueberries to the batter:

a. before transferring it to the ice cream machine, which will result in a blueberry flavored ice cream of somewhat uniform color and taste.

b. towards the end of the ice cream machine cycle, which will result in a vanilla ice cream with swirls of blueberry jam.

c. after the batter is done freezing and as you transfer the ice cream to a storage container. Just combine one with the other, stirring gently, until you achieve a swirl effect.

6. Enjoy immediately as soft serve or transfer to the freezer for a firmer ice cream.

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With or without the chocolate-covered almonds, this was bangin’.

Chocolate Almond Crunch Ice Cream

Ingredients

(for the ice cream batter)
2 cups soy creamer, plain or vanilla
1 cup almond or soy milk, plain or vanilla, divided
2 tablespoons arrowroot powder
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

(for the chocolate almonds)

¾ cup almonds, toasted
¾ cup chocolate chips
1 teaspoon coconut oil

Directions

1. In a small mug, combine ¼ cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, combine the soy creamer, remaining soy milk, and sugar; mix well. Heat on medium-high, whisking constantly, until the mixture begins to boil. Remove from heat and add the arrowroot slurry immediately, whisking well. This should cause the milk to thicken noticeably. Add the vanilla and almond extract and whisk well.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. Next, make the chocolate almonds! In a microwave-safe bowl, heat the chocolate chips for one minute. Stir and continue to microwave in thirty-second increment, stirring each time, until the chocolate is fully melted. Stir in the toasted almonds, mixing to coat. Spread the mixture out on a cookie sheet lined with parchment paper (as thinly as possible, so it’s easier to break up) and place the whole cookie sheet in the fridge. After an hour, remove the cookie sheet and break the chocolate-covered almonds into bite-sized pieces. If this is too difficult to do by hand, break them into larger squares; place these in a food processor and pulse once or twice, until broken into smaller pieces. Transfer the candy to a covered container and refrigerate (or freeze) until use.

5. To make the ice cream, process the batter according to your ice cream machine’s directions. Add the chocolate covered almonds as you transfer the finished ice cream to a storage container, mixing them in gently (but thoroughly) by hand. I wouldn’t recommend adding the almonds mid-cycle, as these could clog up your machine. (Been there, done that!)

6. Enjoy immediately or pop it in the freezer for a firmer dessert!

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Delicious but deadly. And by “deadly,” I mean to your favorite animal rights tee. A fork is a must; a bib, strongly recommended. You’ve been warned.

 
Cheesy Vegan Tater Tot Pizza II
(aka, Cheesy Vegan Tater Tot Garbage Plate Pizza)

Ingredients

Dough

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 ¼ tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 ½ cups all-purpose flour

Pizza

2 cups soy milk, plain
3 tablespoons margarine
2 tablespoons flour, with extra to taste

cornmeal or cooking spray
olive oil

cheddar Daiya cheese (or the vegan cheddar cheese of your choice)
frozen mixed vegetables (we used a carrot, corn and green bean blend)
48 ever-so-slightly defrosted tater tots, give or take (place them on the counter to thaw about 45 minutes before assembling your pizza)

 
Directions

1. Prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended.

2. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

3. About an hour and 15 minutes before dinnertime, get to work! Start with the “white sauce.” Combine the soy milk and margarine in a small saucepan. Stirring gently, heat on medium until the margarine melts and combines with the soy milk. Whisk in the flour, a little at a time, until the sauce thickens to a gravy-like consistency.

4. Now that you’re ready to assemble your pizza, preheat the oven to 425 degrees F.

5. As the oven’s preheating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

6. Spread the white sauce out onto your pizza. Next, add a generous layer of cheddar cheese, followed by the mixed vegetables (about two cups, but you can wing it), the tater tots (we averaged six per slice), and a final, thin sprinkling of cheese to bind it all together.

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Be sure to rotate racks at the halfway point!

8. Get your nom on!

Banana Blueberry Ice Cream (or Blueberry Banana Ice Cream, if you prefer!).

This is another simple, no-ice cream machine-required kind of recipe, where frozen bananas serve as the base of the dish and blueberry sauce (made from on-the-verge fresh blueberries, natch!) provides the added flavoring. Theoretically this recipe is suitable for the dogs too, except that the blueberries are apt to stain their fur or – worse yet – your furniture. Spoil them at your own risk!

Banana Blueberry Ice Cream

Makes two to three generous servings!

Ingredients

5 ripe bananas (the browner the better!), sliced and frozen
2 cups of fresh or frozen blueberries
¾ cup of sugar
¼ cup of water
spices to taste, such as cinnamon or nutmeg; I used a dash of lemon peel, since I had some on hand

Directions

1. Peel and slice the bananas. Place in an airtight container and store in the freezer overnight.

2. In a small saucepan, combine the blueberries, sugar and water and cook on medium heat, stirring vigilantly, until the blueberries have burst and the sauce is thick and almost jam-like (about 15 minutes). Transfer to an airtight container and store in the fridge overnight or until chilled.

3. In a food processor, combine the bananas and blueberry sauce (as well as any spices your taste buds may desire) and process until smooth. Be careful not to over-mix, lest the ice cream get too soupy. If necessary, transfer to an airtight container and chill in the freezer for an hour to firm up the ice cream.

4. Enjoy often. This dessert is good for you, yo!

(Crossposted from V for Vegan.)

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VeganMoFo, Day 25 - Share your favorite cuisine.

Surely you jest? ;)

Okay, so maybe pizza isn’t technically its own type of cuisine, but I kind of don’t care. Let’s say Italian, with a special emphasis on pizza, mkay?

Besides, pizza transcends labels! It’s flexible and versatile and you can pretty much make it into anything you want: Breakfast pizza. Dessert pizza. Taco pizza. Pizza rolls. Pizza waffles. Pizza bites. Lasagna pizza. French fry pizza. Potato pizza. Cheeseburger pizza. Greek pizza. Indian pizza. Naan bread pizza. Pizza can be as simple or as complicated as you like. You can even make holiday-themed pizzas for Valentine’s Day, for Thanksgiving, for New Year’s. TAKE YOUR PICK. 

Because I love montages, these are ten of my favorite pizza pics. Part 1 of 2, because apparently tumblr only allows ten photos in a set? WHAT IS THIS TOMFOOLERY?

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Some of you mentioned that you’d like to see some recipes for Vegan Pizza Day so, in that vein, I dug up a few of my old favorites to reshare.

Enjoy! And don’t forget to send us those pizza photos!

Cheddar Bacon Cheeseburger & Fries Pizza

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C)
1 tablespoon sugar
2 ¼ tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 ½ cups all-purpose flour

…for the pizza

Red sauce
Lettuce, spinach, kale or other greens (optional)
~8 slices Lightlife Smart Bacon (or the vegan bacon of your choice)
1 tablespoon olive oil
Cheddar Daiya cheese (or the vegan cheddar cheese of your choice)
Yves Meatless Ground Round (or the vegan ground round of your choice)
~¼ cup onion, sliced
Mushrooms, canned or fresh
Tomatoes, sliced
Vegan mayo, mustard, and/or ketchup to garnish (optional)
Pickles (optional)
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. Several hours prior to making the pizza, prepare the dough. In a large bowl, combine the sugar, yeast, and water; mix until completely blended. Add the salt and olive oil and mix well. Add the flour in stages (about ½ cup at a time) and mix until the flour forms into dough. On a lightly floured surface, knead the dough by hand and shape into a ball. Cover loosely with a towel and leave the dough to rise, anywhere from 30 minutes to two hours.

2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

3. In a large frying pan, heat the olive oil on medium. Add the Smart Bacon and fry on both sides until crispy. Set aside.

4. In the same frying pan, cook the mushrooms until brown. (Optional; I prefer to fry canned mushrooms, but not fresh ones. I’m weird that way!) Set aside.

5. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

6. Next, add your toppings. Start with the red sauce, followed by the greens, bacon, cheese, ground round, onion, mushrooms, and tomatoes. (The amounts listed above are just a guideline; use as much or as little of each as you like.) Finish off with a little more cheese to bind everything together.

Optional: if you’d rather bake the condiments right into the pizza, mix the mayo, ketchup, and/or mustard in with the red sauce before spreading it on the pizza. Or eliminate the red sauce altogether and use ketchup instead!

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Serve with a dill pickle on the side. Die happy.

Breakfast pizza for dinner!

Breakfast Pizza with Garlic Sauce & Scrambled Tofu

Ingredients

…for a Fluffy White Pizza Crust

1 cup warm water (110 degrees F / 45 degrees C) [Optional: sub in ½ cup of plain soy milk; this gave us a slightly thinner crust.]
1 tablespoon sugar
2 ¼ tablespoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 ½ cups all-purpose flour

…for the scrambled tofu

1 pound firm tofu, pressed
1-2 tablespoons olive oil
2 cups sliced mushrooms (fresh or canned)
½ onion, diced
2 tablespoons minced garlic
¼ cup tomatoes, diced*
¼ cup corn (canned or frozen)*
2 tablespoons nutritional yeast, divided
1 tablespoon soy sauce
½ teaspoon cumin
¼ teaspoon turmeric
1 tablespoon parsley OR 1 tablespoon chives
¼ teaspoon salt

* Feel free to swap these out for your own favorite veggies – bell peppers, cabbage, etc.

…for the garlic sauce

2 tablespoons margarine
a dash of garlic powder

…for the pizza

Cheddar Daiya cheese, or the vegan cheese of your choice
Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

Directions

1. To prepare the dough: stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.

2. About a 45 minutes before you’d like to start making the pizza, begin preparing the scrambled tofu. Lightly press the brick of tofu for five to ten minutes to drain the excess moisture. In a large skillet, heat the olive oil on medium heat. Add the sliced mushrooms and cook on medium for about ten minutes, or until the mushrooms begin to brown. Add the diced onion and continue to cook for another five minutes, or until the onions are translucent. Add the garlic, tomatoes, and corn and continue to cook for another five minutes, or until the corn and tomatoes are tender.

3. As the veggies are cooking, place the tofu in a large bowl and mash it with a fork until it becomes crumbly. Add a tablespoon of the nooch and mix well.

4. Pour the tofu into the skillet and mix it in with the veggies. Reduce the heat to low. Add the rest of the nutritional yeast, soy sauce, cumin, turmeric, parsley/chives, and the salt. Mix well. Cook for another few minutes on low; continue to stir. When done cooking, remove from the heat, cover, and set aside.

5. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

6. Make the garlic sauce: in a small bowl, nuke the margarine a few seconds at a time until it’s melted. Add a dash of garlic and mix well. Set aside.

7. To assemble the pizza, start by spreading a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

8. Using your fingers or a brush, spread the garlic sauce evenly onto the dough. Add a thin layer of cheddar Daiya, followed by all of the scrambled tofu, and a little more cheddar cheese to garnish.

9. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas.

10. Enjoy often: for breakfast, lunch, or dinner!

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For x-mas dinner we had (what else?) pizza. One was kind of festive, with mozzarella Daiya, green zucchini, green and red peppers, and tomatoes, all on a spinach crust (though it looked a little more like whole wheat post-baking). We were entirely too lazy to shape it into a tree though, so kudos to cromagspizza for taking the initiative there.

Pizza #2 was a little trashier, with cheddar Daiya, french fries, mushrooms, and onions. Everyone’s a hater when it comes to french fries on pizza (everyone in my family anyway), but it’s so good I can’t even. I haven’t written up a recipe yet, but it’s basically this pizza with onions and mushrooms. As per usual, I grossly underestimated how much the ‘shrooms would shrink in the oven; when this bad girl went in, it was absolutely covered in them. Moral of the story: mushroom lovers, whatever you think is good: double it!

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VeganMoFo, Day 3 - Quick, easy and delicious.

One of my favorite go-to, easy peasy, insta-meals is pita pizza. We keep a few bags of pita bread in the freezer just for this purpose. Naan bread works well too, and so do fresh, carby, loafy breads (store-bought Italian; homemade Kalamata), cut in half lengthwise (or into thick slices, for square-shaped homemade loafs) and smothered with pizza sauce and Daiya cheese. I’ve even made pizza out of stacked tortillas (WIN). But pita bread is the best, IMHO, because it’s perfectly proportioned for a personal style pizza.

The recipe’s kind of a no-brainer, but here’s a basic number with red sauce. Hummus, bruschetta, and white bean sauce also rock.

Personal Pita Pizzas

Ingredients

Cooking spray (optional)

A piece of pita bread (one per pizza). We stock up on packages of freshly baked pita bread from the Jerusalem Cafe (their hummus? AWESOME!), freezing the stuff that we don’t plan on using immediately. It keeps rather well – even when kept in deep freeze for months on end – and you can defrost it easily before use: just pop in the microwave for 30 to 45 seconds before adding your toppings and baking.

Red sauce

The toppings of your choice: spices, veggies, fruits, nondairy cheeses, vegan meats, etc. For the pizzas pictured here, we used: mozzarella Follow Your Heart, black olives and Lightlife Smart Pepperoni (top) and cheddar Follow Your Heart, black olives and a few diced cutlets of Harvest Direct Soy Chiken (from a box!; bottom).

Directions

1. Preheat your oven to 425 degrees F.

2. As the oven’s preheating, place your (defrosted) pita bread onto a pizza stone (or lightly greased pan). Add the toppings: red sauce, spices, nondairy cheese, vegan meats, fruits and veggies.

3. Bake at  425 degrees F for ten to fifteen minutes, or until the cheese is melted.

IT’S THAT EASY!