Vegan Pizza

Rolled, Herbed, Whole Wheat Pizza Crust

Friday nights are pizza night at our house. We like to mix it up with flavors, but tonight I was feeling a little more traditional. I added dried Italian herbs to the crust, delish. Here's the recipe.

3 C whole wheat flour ( use white whole wheat for softer crust - available from King Athur)

1 T yeast

1 t sea salt

1 T dried Italian herbs (optional)

1 T olive oil

approx. 1 C warm water

I use a quick method. I put the flour in the mixer first, then the yeast and salt and mix it with a dough hook on a low speed. I then add the liquids while the mixture is running. First the olive oil, then the water. Add only enough water until the dough is forming a ball and there is no remaining loose flour. Sometimes you'll need more (or less) than a cup. I let it rest and rise for 30 min or so and roll it out into crusts. It makes 4 personal size pizzas.

Crust w/tomato sauce & Tofutti Garlic & Herb Better Than Cream Cheese

I used a plain tomato sauce this time, but I prefer crushed tomatoes. I have to drive an hour to get vegan cheese, so I used what I had, which was Tofutti Herb & Garlic Better Than Cream Cheese. I've done this before, it's wonderful. I topped it with spinach ( I won't be using this again after reading Alicia's Book), tomatoes, mushrooms, green peppers, sweet onions, crushed pineapple, crushed red peppers & dried Italian herbs.

Veggie Pizza Ready for the Grill!

It's starting to get hot here in the Southwest, so I moved my loved pizza stone to the grill outside. I heat the grill to "medium" and put the pizzas directly on the stone, close the lid and cook for 10 to 15 min. These are fun to make and my family each creates their own, so it is a great family meal.

Pizza is Ready!

I Love Boca Burgers

I usually have the same thing for dinner as I have for lunch, especially since lunch is my main meal. Today was Boca Burgers. I didn't get a pic at lunch, but here's a look at dinner. I haven't purchased store bought bread in ages; but Hubby was working in the kitchen today so no baking. These buns were Whole Wheat and vegan. Dinner was a little indulgent with the chips, but I was out of everything else.

I usually have the same thing for dinner as I have for lunch, especially since lunch is my main meal. Today was Boca Burgers. I didn't get a pic at lunch, but here's a look at dinner. I haven't purchased store bought bread in ages; but Hubby was working in the kitchen today so no baking. These buns were Whole Wheat and vegan. Dinner was a little indulgent with the chips, but I was out of everything else.

Heat Up The Grill

What can I say, it's getting warm outside and I was in the mood for another burger. Plus, Hubby was fixing the sink, so I wanted out of the kitchen. We grilled these Vegan Boca Burgers up with some sweet potato slices. These were super easy. I sliced them about 1 inch thick, then steamed them with the potato I was going to be using for a potato salad. I steamed them until the were almost done, then lightly sprinkled them with olive oil before putting them on the hot grill. Fantastic.

When we want potato salad in a hurry, I make what I call Rustic Potato Salad. Meaning I don't care what it looks like, but it has to taste good! I cut 1 inch slices of potato, peel on, and steam then until done, but not falling apart. I then plunge them into cold/ice water. Not too long though. Then I loosely chop them and add veganaise, mustard, diced celery, diced pickles, Franks & onion powder. This is endlessly versatile, you can add whatever you want. I don't measure, just add until tastes yummy. Let it sit in the fridge while you get the rest of the meal ready. Yum!

Our First Vegan BBQ

We got home from my sons’ baseball game and felt like a BBQ. I had vegan Boca patties in the freezer, so we heated up the grill. I don’t buy store bought breads, so I quickly mixed up a bread recipe, shaped some rolls, let em rest a little and tossed them on the grill. We have a pizza stone we put in our grill so I can bake. While they were resting and baking I boiled some 3/4″ slices of potato and sweet potato, both with the peel on. When the sweet potatoes were just tender, I took them out, tossed them lightly with oil and put them on the grill. I let the potatoes continue cooking until done, but not mushy. They got a cold rinse and were chopped into a rustic potato salad. I used pickles, veganaise, mustard and Franks. They both turned out yummy. We grilled the Bocas and had a great meal.

I felt incredibly satisfied! So did Hubby.