Today, I’m sharing my recipe and methods for making homemade vegan pizza. I based this on a recipe that I found in Vegan with a Vengeance by Isa Moskowitz, with several changes along the way. Let’s start with the pizza crust.
Pizza crust is really quite simple to make, so long as you have the time to let it rise a couple times. It’s also important to use a thermometer to check the temperature of the water before you add the yeast. If the water is too hot, it will kill the yeast. If it’s too cool, and the yeast won’t activate. If it happens to be a cool day, as it was when I made my pizza, you might try heating the oven for several minutes, then placing the bowl containing the pizza dough on top of the stove, where it’s slightly warm.
I want to begin by saying that, if you haven’t checked out all of the delicious recipes available at minimalistbaker.com, you’re missing out! Dana’s recipes are always flavorful and easy. This vegan chocolate cake was no exception!
I was baking for a non-vegan crowd, so it was highly important to me to find a recipe that could win everyone over. Learning to bake vegan has been a learning process, but I’m so happy to report that this recipe made it incredibly simple, with delicious results!
I decided that my birthday was the perfect excuse to try making a vegan cake! I really wanted something delicious and different than the typical vanilla or chocolate cake. I found several different recipes online, and settled on this one from Baker Bettie. The ingredient list was reasonable, the directions seemed easy, and the pictures looked great! So, I set out to tackle my first real vegan baking adventure since the vegan Earl Grey cupcakes. Here’s how it went:
When Sarah visited California recently, and the duo was reunited for a week or so, we decided to explore vegan baking with a recipe that combines some of our favorite things: Earl Grey tea and cupcakes! We found this recipe on itdoesn’ttastelikechicken.com, and decided to give it a try.
The only real modification that we made was that we doubled the frosting amount. The original recipe stated that the cupcakes were lightly frosted, which is fine if you aren’t a sugar addict like we are! Besides, when is having leftover frosting ever a bad thing?
I recently posted about my experiment with making vegan peanut butter cookies that had mixed results. To recap, the cookies tasted fantastic, but they were extremely fragile and would crumble very easily. I decided to revisit this task by modifying a traditional recipe for peanut butter cookies. Although my previous batch were delicious, I was searching for that classic peanut buttery treat, and they didn’t exactly scratch that itch. I’m glad to report that I have found a delicious solution to this problem!
Vegan Peanut Butter Cookies
This delectable dessert can be made with plums, or with berries. We’ve found it to be the most delicious with blackberries! For our vegan friends, substitute the butter with vegan butter spread and use an egg replacer, such as flax egg or Ener-G Egg Replacer.
- 2 Cups all-purpose flour
- 3/4 Cups walnuts, finely chopped
- 3/4 Cup brown sugar
- 1 1/2 Sticks butter, very cold
- 1 Egg yolk2 lb. Plums, pitted and quartered lengthwise, (or equivalent of another fruit or berry)
- Preheat the oven to 400 degrees. Dice the butter. Make sure it’s very cold and straight out of the fridge.
- Combine the flour, walnuts, and sugar in a food processor or mixer. Add the butter and the egg yolk. Pulse in food processor, or mix with an electric mixer, until crumbly.
- Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
- Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
- sprinkle the rest of the crumb mixture evenly over the fruit. Bake the tart for 40 to 50 minutes, or until it’s lightly browned and the plum juices are bubbling.
- Remove from the oven and cool for 10 minutes.
- Remove from the pan and transfer the tart to a flat plate. Serve warm.
Note: Adjust amount of sugar according to tartness of the fruit that is being used. This dessert can also be cooked in a brownie pan instead of a tart pan.