Pizza!!
I have some idea of when pizza is appropriate to cook or eat, but at our house it always makes my husband happy, so I try to make it as often as possible.
That means we eat pizza in the morning quite a bit too.
Tomato sauce, vegan pepperoni, vegan sausage, scrambled tofu, onion, curly endive, cheese sauce, and black pepper.
I had beautiful fresh cherries, raspberries, and blueberries, and I wanted to enjoy them while they were perfectly ripe.
But I didn’t want to make any dessert, and I decided to put them on pizza.
Pizza crust (slightly adapted from https://sugarspunrun.com/the-best-pizza-dough-recipe/); I just mix everything together and only let it rise for a half hour, but it turned out great. The best pizza crust ever!
1 cup all purpose flour, 1 cup bread flour, 2 and 1/4 teaspoons dry yeast, 1 1/2 teaspoons sugar, a couple of pinches of kosher salt, 2 tablespoons olive oil, 3/4 cup warm water. Cooked at 400F.
Pizza crust, homemade vegan cream cheese, cherries, raspberries, blueberries, toasted almond slices, and a drizzle of maple syrup.
Justice for George Floyd.
We have an awesome neighbor, who is a foodie and shares his homemade pizza crust with us.
This morning I remembered we still had his crust in the freezer, so I decided to make pizza for breakfast.
Tomato sauce, hash browns, vegan meatballs (cut into small pieces and flavored with spices and herbs), vegan “eggs,” onion, and green pepper.
This is before going into the oven.
This is just out of the oven.
I added “cheese” a few minutes before the pizza was ready to come out.
So good!
This time I used different type of “cheese” for this pizza.
I added a few things (nutritional yeast, garlic powder, onion powder, sugar, salt, lemon juice, apple cider vinegar) to my homemade vegan mayo,
I loved how beautifully it browned.
It also kept the creaminess and did not dry out (like some nut-based cheese does).
During our stay in Japan one of the first things my husband would do whenever we visited a new city was to look for a restaurant that would serve vegan pizza.
Let me tell you, it was not easy.
He did manage to eat pizza several times during our 2-month stay there, but often times it was a basic “Marinara” pizza.
So when we got home, I knew I wanted to make him a “real” pizza with toppings, sauce, and “cheese.”
This pizza was loaded with crispy tofu, onion, and green peppers.
For the sauce I made sweet and spicy gochujang-miso sauce.
Fresh arugula was added once the pizza was cooked, and then homemade cashew cheese was added.
So good!
Breakfast pizza!
I wanted to put all my favorite breakfast items on this light crispy crust.
On this pizza you’ll find red sauce, hash browns, scrambled tofu, orange peppers, spinach, and cheddar.
Of course I use my homemade vegan cheddar cheese.
This is my husband’s favorite cheese I make, and he will use it for everything if I let him.
Have a great weekend!
I’ve never met anyone who do not like Buffalo wings.
The flavor combination is just brilliant.
So, that was the inspiration for this pizza.
I also had beautiful homemade vegan blue cheese, and it was perfect for this.
Cauliflower was lightly dusted with flower and then “shallow”-fried.
Once cooked, they were drenched in my special Buffalo sauce.
Thin crust.
Homemade ranch dressing with celery.
Buffalo cauliflower.
Blue cheese.
More Buffalo sauce.
Fresh arugula.
Freshly ground black pepper.
My husband said this was one of the best pizzas he has ever had!
When my sister came from Japan to visit us in the U.S. a few months ago, she told me she wanted to try a wrap.
That’s when I realized that I don’t make wraps!
Her stay was short, and I didn’t have a chance to make a homemade wrap.
But she was able to try one at the stadium when we went to see the Twins game.
She liked it, and I was glad.
So this is the wrap I made for the first time myself (I believe)!
Fried tofu was briefly marinated in buffalo wing sauce.
Homemade hummus, arugula/spinach mix, tomato slices, corn-cranberry couscous, Buffalo tofu, and coleslaw.
Very flavorful.
I was afraid that I might not be able to fold it without tearing the wrap, but it was a success!
Can’t wait to make more wraps.
I was in a mood for a good flatbread this morning.
One of the reasons I had my mind set on flatbread was that I wanted to use these beautiful Lion’s Mane mushrooms I got from the local farmers market yesterday.
Lion’s Mane mushrooms, onion slices, chili tofu, mini tomatoes (also from the farmer’s market), hummus, green sauce, Shiso basil.
Super tasty!
The crust is made from scratch, of course (because it always tastes the best).
Black forest cake is such a beautiful cake.
I wasn’t in the mood for making a whole cake (it takes some mental preparation to do so (lol)), but I thought it would be fun to make something with the black forest cake “theme.”
Chocolate (with a little coffee) pizza crust, with vanilla cream, chocolate ganache, and fresh cherries.
This was absolutely delicious, and I LOVEd it!
Vanilla cream: extra firm tofu, almond flour, soy milk, sugar, lemon juice, vanilla extract
chocolate ganache: cocoa powder, sugar, soy milk, coffee, coconut oil.
I was in a mood for flatbread.
With something with interesting flavors.
My homemade “ground meat” was cooked with Moroccan inspired spices, like cumin, cinnamon, and coriander.
Plus a lot of garlic.
And then it was topped off with cool cucumber sauce.
I love it when all the flavors come together to create something delicious!
