The Ugly Little Vegan Pizza

Every Sunday we have dinner with David's mom and I like to change up our meals once in a while. Well, this past sunday was homemade pizza! Of course, since I've been all about veganism these past few weeks, I decided to come up with a special pizza for myself. It didn't turn out too pretty, but I had to share it with you because it was DELCIOUS! I had this three nights in a row and by the third night, I was still craving more!

Here's how my ugly little vegan pizza was made:

1. Herb Crust Pan Pizza: Thanks to VegWeb!
2. Sauce: a combination of tomato sauce, tomato paste, and italian seasoning
3. Sun-dried tomatoes, soaked in water for 15-20 minutes
4. Thinly-sliced green bell pepper and red onion, sauteed in olive oil, salt, pepper, and garlic powder
5. Tofu Ricotta: Thanks to Veganomicon!
6. Tofu pepperoni: Sold in local grocery stores!

7. Cheezy Sauce: Again, thanks to Veganomicon!

I placed the pizza dough into an 8x8 Pyrex dish, then layered it with the rest of the ingredients. I happened to have leftover cheezy sauce from the first time I made it, which I had froze. So I decided to use it on my pizza; I thawed it out, reheated it, then poured it over the top of the pizza. I baked the pizza at 425 degrees F for 15-20 minutes. Delicious, yet ugly!

Vegan Eggplant Bake

After a great dinner of vegan lasagna with my fabulous vegan friends, I decided to branch out a bit more and come up with some kind of eggplant parmesan dish. Here we have it, a vegan eggplant bake! This was very similar to the lasagna I made. The only changes I made were: eggplant instead of lasagna noodles, a slightly different marinara sauce, a new tofu filling (thanks to Veganomicon), different veggies in the stir-fry layer, and finally, the addition of veggie cheese (unfortunately the cheese I used contains a couple of products that make it vegan-UNfriendly, but there is vegan cheese available out there!).

Vegan Eggplant Bake

A colorful, layered bake very similar to eggplant parmesan, only better!

Ingredients

  

For the marinara sauce, modified from Veganomicon:

• 1/4 cup olive oil
• 2 small onions, chopped
• 3 cloves garlic, minced
• 1/3 cup red wine
• 3 (15-oz) cans diced tomatoes, with juice
• 1 (6-oz) can tomato paste
• dried parsley
• dried basil
• dried oregano
• salt 

For the filling, Tofu Ricotta from Veganomicon:

• 1 lb extra-firm tofu
• 2 tsp lemon juice
• 1 clove garlic, minced
• 1/4 tsp salt
• Pinch of ground black pepper
• 1/2 tsp dried basil
• 2 tsp olive oil
• 1/4 cup nutritional yeast flakes 

For the veggie layer:

• olive oil
• 1 pkg soybeans, shelled
• 2 carrots, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 green bell pepper, chopped
• garlic powder
• onion powder
• salt
• ground black pepper

Other:

• 1 medium eggplant
• sea salt
• olive oil
• 1 package (12 slices) veggie cheese, mozzarella flavor
• 1/4-1/2 cup grated veggie cheese, parmesan flavor 

Directions:

1. Prepare the marinara sauce: Combine the olive oil, garlic, and onion in a saucepan. Heat over medium heat and cook for 3-4 minutes. Add the wine and simmer for 3 minutes. Add the diced tomatoes, tomato paste, and spices. Simmer on low for at least 15 minutes, or until ready to use.
2. Prepare the tofu ricotta: In a large bowl, mush the tofu until crumbly. Add the lemon juice, garlic, salt, pepper, and basil. Mix/mush until consistancy of ricotta cheese, 2-5 min. Add the olive oil, stir with a fork. Add the nutritional yeast and mix together all of the ingredients with a fork. Cover and refrigerate until ready to use.
3. Roast the eggplant: Preheat the oven to 425 degrees F. Grease a baking sheet. Slice the eggplant into 1/4-1/2 inch thick rounds. Place rounds on the baking sheet and salt and brush olive oil on both sides of each slice. Bake for 10 minutes. Flip eggplant over and bake for another 5-10 minutes longer. While the eggplant is roasting, make the veggie layer. When the eggplant is ready, remove from oven and set aside until ready to use.
4. To make the veggie layer: Heat olive oil in a large skillet. Add soybeans, carrots, zucchini, squash, and bell pepper. Season with garlic powder, onion powder, salt and black pepper, to taste. Cook until vegetables become tender. Set aside until ready to use.
5. To make the eggplant bake: Preheat oven to 350 degrees F. Grease a 9x13 Pyrex dish. Place about 1 cup marinara sauce in the bottom of the dish. Place half of the eggplant rounds on top. Layer with half of the tofu ricotta filling, then half of the stir-fry veggies, and then 6 slices of mozzarella cheese. Sprinkle with parmesan cheese. Pour half of the remaining marinara on top. Top with the remaining eggplant, tofu ricotta, veggies, and sprinkle with parmesan cheese (omit the mozzarella on this one). Top with the rest of the marinara sauce, 6 slices of mozzarella cheese, and parmesan cheese. Cover with tinfoil and bake 50-60 min. Remove from oven and lift one end of the tinfoil to allow the bake to release steam. Let rest for at least 10 minutes before serving.

This eggplant bake was DELISH! The tofu ricotta was wonderful! To all you non-vegans, it tasted nothing like tofu! The dish was very flavorful and I have plenty for later! I was able to divide up this dish and freeze it in single servings! Perfect on those late school nights! Enjoy!

A Great Dinner & Dessert for My Vegan Friends!

My friend Shannon and her husband, Chris, came to visit David and I for New Year's. Since they were traveling quite a long way (from North Carolina), I wanted to cook up something special for them when they arrived! My only challenge I now faced was to make a vegan dinner! Something I had yet to try! I have become very interested in my guests' vegan lifestyle, and have researched quite a bit about it. I recommend checking out their blog at The Road Less Traveled. I've learned about different vegan foods, how to save money, and how to help make our environment greener!

 

So I began browsing vegan recipes to figure out exactly what I would make them for dinner! Perfect! I would make lasagna! All though this was not going to be an easy task, I was set on making this after reading good reviews about different vegan lasagna recipes. I decided to prepare the lasagna the day before. That way, I could take my time putting it together and I could let the lasagna marinate in its flavors and juices for a day.

 

Vegan Tofu-Veggie Lasagna

 

To make this dish, I took the ideas for a vegan lasagna from two different recipes:

Allrecipes' Vegan Lasagna

Fat Free Vegan Kitchen's Vegan Lasagna

 

Ingredients

• 1 (8-oz) pkg lasagna noodles (egg-free)

For the marinara sauce:

• 2 tbsp olive oil
• 2 onions, chopped
• 3 tbsp garlic, minced
• 1 (15-oz) can tomato sauce
• 3 (15-oz) cans diced tomatoes
• 1 (6-oz) can tomato paste
• dried basil
• dried parsley
• dried oregano
• salt
• ground black pepper

For the "ricotta" filling:

• 1 (10-oz) pkg fresh spinach, steamed and drained
• 2 tbsp garlic, minced
• 1/2 a lemon, juiced
• 1/2 tsp salt
• 2 (1-lb) packages tofu, one pkg extra firm and one pkg soft
• onion powder
• dried basil
• dried parsley
• ground black pepper 

For the veggie layer:

• 1-2 tbsp olive oil
• 2 small yellow squash, diced
• 1 large zucchini, diced
• 2-3 tbsp garlic, minced
• 1 small head broccoli, chopped, stem discarded
• 2 carrots, diced
• 1 red bell pepper, diced 

Directions

1. Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
3. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles according to the package's instructions, then drain and rinse well.
4. Preheat the oven to 350 degrees F.
5. Place the tofu blocks in a large bowl. Add the spinach, garlic, onion powder, basil and parsley. Add the salt and pepper, and mash all the ingredients together. Mix well. Place in the refrigerator until ready to assemble lasagna.
6. Saute the vegetable layer: In a large skillet, heat oil over medium heat. Add all ingredients and saute until vegetables become tender. Remove from heat.
7. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute 1/3 of the sauteed vegetables evenly over the tofu. Next ladle tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top with 1/3 of the sauteed vegetables, then the tomato sauce, and top with a final layer of noodles. Finally, top the noodles with the final 1/3 of the tofu and sauteed vegetables, and spread the remaining tomato sauce over it.
8. Cover the pan with foil and bake the lasagna for 45-60 minutes. Serve hot and enjoy. 

The next time I make this, I would like to try roasted, thinly-sliced rounds of eggplant (possibly dipped in bread crumbs to give them a nice, crisp texture) in place of the lasagna noodles. I would also add some veggie cheese the next time: a combination of mozzarella and parmesan subsitutes. Yum! I did not add the veggie cheese this time because it unfortunately contains a couple of ingredients that are not vegan. There are veggie cheeses out there that are vegan but my grocery store is so small that they don't carry it... sad. When I try this recipe with these other ideas I will post it!

Now I could not forget about dessert! I wanted to do something special because not only did Shannon and Chris drive so far to come visit us, but they were also recently married (back in July)! So I decided I wanted to make a cake for them to celebrate their marriage! I've been in a Hawaiian-themed mood (probably because my parents were just there) so I decided to take the banana bread recipe I normally make and turn it into a cake with, yep, you guessed it, Hawaiian ingredients a.k.a. pineapple, coconut, and macadamia nuts!

Now, because this banana bread is not vegan, I had to make a few subsitutions! Most importantly, I needed a substitution for the eggs. So in baked goods, eggs are very important for two different reasons: 1.) leavening and 2.) binding. In order to have both of these important effects incorporated into the recipe without eggs I researched a bit and found a recipe from The Vegan Wolf  which is a great substitute for cakes, muffins and quickbreads. And it worked great!

Egg Substitute (equivalent to 1 egg)

Ingredients

• 1 tbsp ground flax seeds
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 2 tbsp water

Directions

1. Stir together all ingredients until a thick paste forms. Let sit until ready to incorporate into recipe.  

Vegan Ho`olaule`a Cake

 

Ho`olaule`a means Hawaiian celebration! Perfect for my guests who were just married over the summer.

 

Ingredients

For the egg subsitute (equivalent to 3 eggs):

• 3 tbsp ground flax seeds
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1/4 cup + 2 tbsp (1/8 cup) water

For the cake:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1-2 tablespoons ground cinnamon
• 2 cups raw sugar
• 1 cup vegetable oil
• 1 (8-oz) can crushed pineapple in water
• 1 tablespoon vanilla extract
• 4 ripe bananas, peeled and mashed
• 1 cup shredded coconut
• 1 cup macadamia nuts, chopped

For the frosting:

• 8 oz. cream cheese substitute (Tofutti)
• 1/4 cup light coconut milk
• 1 tsp vanilla extract
• 1/4 tsp coconut extract
• 1 lb (16 oz) organic powdered sugar
• 1 cup shredded coconut 

Directions

1. Preheat the oven to 325 degrees F.
2. Grease and flour two 9-inch cake pans
3. In a large bowl, combine all egg susbtitute ingredients and stir until a thick paste forms. Set aside.
4. To prepare the cake: Whisk the flour, baking soda, salt, baking powder, and cinnamon in a medium bowl to blend. Set aside.
5. In the large bowl with the egg substitute, beat in the sugar, oil, crushed pineapple and vanilla to blend. Add the dry ingredients and stir just until blended.
6. In a small bowl, stir together the banana, coconut, and macadamia nuts. Then fold into the batter.
7. Divide the batter evenly among the cake pans. Bake until the tops are golden brown and a toothpick inserted into the center comes out with no crumbs attached, about 35-40 minutes. Keep an eye on the baking time. Transfer the cakes to a rack and cool before frosting.
8. To make the frosting: Using an electric mixer, beat the cream cheese subsitute, coconut milk, and vanilla and coconut extracts in a large bowl until combined. Slowly beat in the powdered sugar until the right frosting consistancy forms. Stir in the coconut. Consistancy will be runnier than most frostings. Refrigerate for at least 30 minutes before frosting cake to allow frosting to become firmer. After frosting the cake, sprinkle with flaked coconut and chopped macadamia nuts.

This cake with the frosting was amazing. This was my first time making my very own frosting (without a recipe to follow) and I can confidently say that I did well! The only negative comment I have to make about my frosting though is that it was runnier than regular cream cheese frostings, so it was difficult to frost the sides of the cake without it trying to run down the side and accumulate at the bottom of the cake (hence, the mess I made on the cake plate). Okay, so, it was a bit of a mess but I wouldn't change a thing!

I am so glad Shannon and Chris loved the meal I prepared. My hard work payed off! Even David didn't mind it! I really think the word "vegan" throws people off. In reality, it is mostly just healthier eating. Sometimes :) You can make amazing dishes that are vegan though! You also learn to really appreciate fresh herbs and spices more!

Thanks Shannon and Chris for being such wonderful guests! We had a great time and I enjoyed learning more about the kind of vegan meals you prepare at your home! Thanks for sharing some of them with me!

Giada’s Chicken Cacciatore

Giada De Laurentiis is one of my top favorite food network chefs! She had very high ratings for her chicken cacciatore, so I gave it a shot! I took Giada’s recipe as the base and changed it up as I pleased.

Giada’s Recipe:

Ingredients

• 4 chicken thighs
• 2 chicken breasts with skin and backbone, halved crosswise
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1/2 cup all purpose flour, for dredging
• 3 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions

1. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

3. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

I made the following changes:

Instead of using bone-in chicken, I used 4 boneless, skinless chicken breasts and cut them into bite size pieces. David and I don’t really care for the dark meat, so we like to stick to breasts! I decided to keep this dish healthy so I stir-fryed the chicken using cooking spray and lightly seasoned them with salt and pepper. I did not coat the chicken in flour to keep this on the lighter side.

I went a little crazy with the veggies by adding red bell pepper, green bell pepper, onion, asparagus, green beans, zucchini, squash, and carrots! Geez-oh-man, I love veggies!

I chose Riesling for the white wine (I happened to have some in the fridge) and used about a cup of it. I added 1 cup of chicken broth and 2 cans of diced tomatoes with juice to keep the veggies and chicken immersed in enough liquid. Obviously I was using WAY more than what Giada’s recipe was calling for!

The capers were omitted, I never really cared for them. I added fresh garlic, dried oregano, parley, and basil.

Once dinner was ready, the chicken cacciatore was topped with parmesan cheese (I used the Veggie Cheese) and freshly chopped basil! This was a wonderful dish.

I had planned on cooking pasta on the side, but completely forgot about it and remembered the morning after. Where is my head? Haha. Needless to say, the dish was still great without the pasta. The sauce was delicious! Thanks Giada!