Well, here we have my first attempt at vegan pizza! I started w whole wheat crust, added pizza sauce, topped it w sautéed spinach (fresh garlic, salt & a spray of coconut non-stick spray), sautéed red onions (same pan as I cooked the spinach, I added the onions and just waited for them to caramelize) and finished w non-dairy cheese. Popped it in the oven at 400 for a few minutes and viola! Delicious pizza! Kid approved! We duked it out for the last slice :-) Prep time was 10 mins. Cook time less than that. Nice lunch! The best part is that it’s all vegan! What a start on my vegan cooking experience!
Dairy is proving to be a vulnerable spot for the entire slaughter
racket. The public is steadily waking up to the fact that the reality of
milk production is not a matter of trivial imperfections, of concern
only to idealist vegans, but in fact the most dark and wicked part of
all farming. And delicious, non-dairy milk, cheese and dessert
alternatives are now widely available, so as people learn the truth it
is easy for them to ditch dairy for good.
On the fringes of the cheese world, a quest for non-dairy cheese that tastes like the real thing has been underway for years.
Products made mostly of soy protein or coagulated palm oil, often heavily processed and artificially flavored, have dominated the (very) narrow vegan cheese section of the supermarket. But these products have long underwhelmed the palate with their thin flavor and reluctance to melt on a hot pizza.
Now, as lactose intolerance and environmental and animal welfare concerns about livestock production drive more interest in alternatives to animal products, a new generation of non-dairy cheese makers is doing something novel: They’re actually making cheese.
Just when you thought pizza couldn’t get any better! These mini-pizza pies are packed with sauce, veggies, and cheese.
As vegans, you know when you travel either for a few hours or a day trip you usually pack a vegan goodie bag of food in case of emergencies. How perfect would these mini’s be? You can easily drive and eat one, also they don’t have to be warm. Cold pizza is still good pizza!
Ingredients for dough:
2 ¼ t yeast
1 cup warm water
2 cups organic unbleached all-purpose flour
1 t sea salt
1 t organic garlic powder
1 t organic onion powder
Organic pizza sauce
Method for making pizza dough:
In the bowl of a mixer, add yeast and warm water. Let sit for 5 minutes.
Add flour and seasonings, mix on medium speed until dough forms and pulls away cleanly from the bowl. Knead for 3 minutes.
Cover bowl with a clean cotton kitchen towel and let rise for 1 hour.
Pre-heat oven to 400 degrees.
Lightly grease a standard cupcake pan.
Place approximently a golf ball size of dough into each muffin section. Press dough down and push dough up the sides.
Place 2 tablespoons of sauce into each, top with cheese and veggies.
Bake 20-25 minutes. Remove with tongs.
Taco Bell is a great fast food chain. For 42 years Americans have lived and died by their food and many a college student would fight a war to preserve their freedom to find ridiculously delicious food at 2am. But even the best fall short sometimes.
Most vegans recognize Taco Bell as being one of the most delicious and veganizable fast food chains in the game right now. Options like “sub beans for meat”, “minus sour cream”, and “add potatoes” are true proof of a ghost in the the teleprompting drive through machine and a god amongst menus. But let’s talk about another valuable tool in Taco Bell’s food-altering command arsenal - “minus cheese”. We’ve all spoken this phrase more times than we’ll ever know, but what if there was an alternative? What if instead of completely doing away with cheese, Taco Bell offered customers a chance to switch over to try something new?
Daiya Foods’ cheddar and mozzarella style shreds (not to menion all of their other products) have proved themselves time and again in both the retail grocery market and on the wholesale restaurant-supply side. 100% plant-based with a proven ability to melt and blend as well as any dairy counterpart, Daiya is almost every dairy-forgoer’s top cheese choice and an obvious solution to our problem here.
Daiya is 100%
Gluten Free, and
meaning that not only would this menu addition impact Taco Bell’s relationship with the vegan consumer market, but would also mesh well with many other consumer needs and help boost them over other fast food heavyweights that we all already know are inferior anyways, like McDonald’s or Panera (honestly why do people eat at either of these two places).
The change would be simple, requiring only an added button on the order keypad. As briefly mentioned earlier, Daiya is already set up for wholesale restaurant distribution and can be phased into franchise’s existing stock orders almost immediately. We, the fourthmealing, crunchwrapping vegans (and other people who enjoy Daiya) of the United States and beyond sign here to encourage you to take this small step for your inventory and a giant leap for mankind’s stokedness on fast food burritos by being the largest fast food chain in the country (if not the world) to include this vegan cheese as a substitution option on your menus. We hope you do the right thing.
I made this in a small batch about a week ago when I was craving Mexican-inspired flavors (or my watered-down white person of European descent version of Mexican-inspired flavors :P). It was so easy and tasty that I made it again in a larger batch this week. Since almost everything in this soup is frozen or canned, it is cost-friendly and prep time is extremely minimal. Leftovers taste good, and this will last in the fridge for up to a week.
4-5 cups water
2 bouillon broth cubes, flavor of your choosing (I used veggie)
28 oz can crushed tomatoes
15 oz can black beans, drained
frozen or drained canned corn
frozen or drained canned vegetables of your choosing (I used frozen broccoli and green beans)
optional: 2ish cups prepared rice (I used leftover brown rice)
whatever else you want to add
broken up baked tortillas or tortilla chips
sriracha or other hot sauce
shredded cheese/non-dairy cheese
put the water and any frozen ingredients in a medium/large sized pot and bring to a boil
put the bouillon cubes in and stir until they’re dissolved
lower the heat slightly and add everything else
heat until the soup is hot, stirring occasionally
take off the heat and serve, adding any desired toppings
Instead of making a giant list of resolutions and charts with goals (which my obsessive self usually does on New Year’s Eve), my only goal for 2015 is to be present. I’m super prone to anxiety & the only thing that will ever get me to escape the spiral of my own worries is to exist fully in The Now. So this new year, however insignificant it may truly be in the grand scheme of the universe, is a symbolic time for me. I am letting go of all guilt, letting go of all expectation for the future. Happy New Year! ✨
600 grams of tofu 600 ml of tomato purée vegetable oil 2 tablespoons of salt 4 cloves of garlic 1 medium-sized onion 2-3 tablespoons of ground paprika (sweet) summer savory oregano thyme nutmeg rosemary to taste 300 grams of grated cheese (i used trappist/monastery style cheese -replace with non-dairy cheese if vegan) 1 box of lasagne pasta (12 sheets)
Optional: béchamel sauce
Wash the tofu, slice it up and dry it with a clean kitchen towel or paper towels. Use your hands to crumble it into a bowl. Add spices (I didn’t specify how much but I suggest you make oregano and summer savory the ‘main theme’ and use everything else less generously). Mix well then add some oil to wet the mixture then leave it for at least 30 minutes.
Chop up the onion into small pieces and cook them on vegetable oil until they become ‘glassy’. Add the tofu mix and cook it unil brown on low-medium heat (that will take at least 30 minutes, be patient). When it’s almost done, chop up and add the garlic and the tomato purée, cook for a few more minutes then taste - add more spices if needed. Cook for another 10-15 minutes.
Get a (lasagne) pan, and layer sauce(s), cheese and pasta until you run out then bake at 180 Celsius degrees for about 40 minutes.
I love cooking but I’m not very good at writing down recipes (mostly because I hardly ever measure anything) so if you have any questions feel free to inbox me!
Im curious why you reblogged that sub photo without knowing if its vegan cheese or not? just says cheese..
well simple, cause that’s reblogged from my main account and I know it’s vegan. I don’t really like having to say “vegan cheese” cause it’s like why? there’s all different kinds of cheese! some from nuts, soy, combination of starches and other things, nutritional yeast..so many creative ways to make non-dairy cheeses. people don’t write “sub with cows milk cheese” with non-vegan foods so why should I have to say THIS IS VEGAN CHEESE. ya know? its just cheese, and i hope one day veganism is the norm so people don’t automatically assume it’s cow teat cheese.
First off, i love your blog, iv not long started being vegan, i was vegetarian for 5 years before but me and my girlfriend decided the only logical step was to go vegan, only problem is, i love cheese and chocolate, i can get vegan chocolate from my local market but no vegan cheese, i was wondering if you knew what brands of vegan cheese there were and where i would be able to get some without breaking the bank (bare in mind i live in wales in the uk) thank you so much for the advice and blog
Hi there! Thank you so much! :)
I’m working on the dairy substitutes post but I will give you the cheese substitutes I have so far. Each one has a link to their websites, so you’ll see if those are available where you live. I really hope this can help you and your girlfriend with the transition. ;)
I'm A vegetarian just because I don't like meat tbh and I don't think I'm a bad person for not being vegan and can't stand when vegans put me down for choosing not to live like them. Like yo I'm sorry but I've tried so many different types of non dairy cheeses and ice cream and it's simply not the same
Animals lives and the environment are more important that our taste preferences. I can’t stand when people put their tastebuds above a life and above respect for other sentient beings.
Is your taste for cheese more important that the life of many calves and the ecological impact dairy has on the planet?
I understand vegan cheese is not for everyone but is not oxygen, you won’t die without it and clearly we all know we can get better sources of calcium from plant-based sources.
I’m saying the truth, if that make you feel bad, then check with yourself why, not with me, because I will continue speaking about how horrible dairy is for the animals and for this planet. No matter how many excuses people bring, dairy is crueler than meat.
Like, you literally think more about cheeses and ice cream than the impact of it, just as everyone else who choose to turn a blind eye on what animals go trough every day. And note I’m not saying this because you’re vegetarian, but because you state you can go vegan, but you don’t because of the taste of vegan cheese.