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!
Not for the faint of heart, this recipe is for those with a serious sweet tooth and a disregard for calories! I have been pretty obsessed with french toast for most of my life, always on the hunt for that perfect one. Since going vegan, I really wanted to find an tasty alternative to the traditional egg batter. My goal was to retain the perfectly balanced soft-on-the-inside, crunchy-on-the-outside texture. I have succeeded, ahahahaha, taking over the world, one vegan slice of french toast at a time. Enjoy…and my apologies (not really) for any subliminal messaging about saving animals you may experience while in the glorious vegan sugar coma.
Ingredients (these are guesstimate measurements so please feel free to tweak):
- 1 loaf ciabatta bread (Trader Joe’s makes a great one)
- 1 cup almond or soy milk (original sweet)
- 1 tablespoon vanilla extract
- ¼ cup light brown sugar
- 2 tablespoons sugar
- ½ teaspoon cinnamon (to start then add to taste)
- ¼ -½ stick Earth Balance vegan butter (or just use Earth Balance original vegan spread)
- maple syrup: same amount you would usually pour over pancakes or waffles (¼ cup should be plenty)
- coconut oil cooking spray (or you can try an alternative)
- 24 oz Brussels sprouts
- 2-3 TBS Olive oil
Add seasonings to taste:
- Sea salt
- Freshly ground black pepper
- Garlic powder
Instructions: Continue reading
Many of us strive to eat healthy but struggle with the lack of appeal of some healthier foods. While there are perfectly delicious veggies and other things out there, let’s face it, salads can be extremely boring. I personally really enjoy fresh foods, but I have had a hard time constructing salads that keep me coming back for another bite. In the past, I’ve usually ended up losing enthusiasm and stopped making salads all together. Continue reading
- 2 Zucchini
- 1 egg white or substitute, such as flax “egg”
- ¼ Cup almond milk
- ½ Cup flour
- ½ Cup seasoned breadcrumbs (or plain breadcrumbs seasoned with thyme, oregano, and garlic powder)
- ¼ Cup grated parmesan cheese or vegan equivalent
- Sea salt & freshly ground black pepper, to taste
- Cooking spray
- Line a baking sheet with parchment paper and preheat oven to 425 degrees.
- Cut zucchini into half-inch thick strips, about 4 inches long.
- Get out three dishes. In the first dish, mix flour with salt and pepper. In the second dish, put egg white and milk; whisk together to blend. In the third dish, mix breadcrumbs and parmesan cheese, (and spices if using plain breadcrumbs).
- Toss zucchini in the flour, then in the egg white. Let excess egg and milk mixture drip off of zucchini pieces as much as possible, then toss in breadcrumbs.
- Place zucchini onto parchment-lined baking sheet, making sure that the pieces do not touch one another.
- Spray lightly with cooking spray, and bake 10 for minutes.
- Flip zucchini pieces over and cook 10 minutes more, or until golden brown and crispy.
For our version, we used plain breadcrumbs seasoned with fresh thyme and oregano from the garden, as well as garlic powder.
Tip: Using smaller zucchini will usually mean less seeds, which will help with the texture of the fries.
To make this recipe vegan, use an egg replacement such as flax egg for the breading, and use a vegan cheese or nutritional yeast in place of parmesan cheese. We also used almond milk, which worked really well.