Daily Vegan Lunch for 24 December, 2013: Tofu Cucumber Mint Chutney Cold Pita Pizza

vegan cucumber chutney pesto flatbread with tofu IMG_3882INGREDIENTS:

1 pita round
1.5 cups cucumber, sliced very thinly
1 tablespoon prepared mint chutney or prepared pesto

1 tablespoon tahini
1 teaspoon garlic, minced (about one clove)
Salt to taste

3/4 cup firm tofu, drained

DIRECTIONS:

In a small bowl, combine minced garlic, tahini, and salt.  Toast one pita round — I used my broiler on 400 for a minute — and spread it with mint chutney or pesto.  Add a layer of sliced cucumber and tomatoes.  Crumble the tofu and sprinkle on top, then drizzle with garlic tahini sauce.

Daily Vegan Lunch for 27 October, 2013: White Bean Hummus and Roasted Vegetable Pizza

I could have used store-bought hummus, I suppose. It can get expensive though as this recipe calls for 2 cups of the stuff. Considering how cheap beans are, you are better off making your own hummus, at least where this recipe is concerned.

I’m sure this would be just as good with chickpea hummus.

vegan white bean hummus and roasted veggie pizza

INGREDIENTS:

1 store bought pizza crust or pre-cooked pizza crust
1 eggplant
1 sweet red bell pepper
1 zucchini

HUMMUS INGREDIENTS:

2 cups cooked white beans, rinsed and drained
2 cloves garlic
1 tablespoon olive oil
1/2 a lemon’s juice (about 2 tablespoons)
Salt to taste

DIRECTIONS:

Cut the eggplant into small chunks, the red pepper into slices (discard the seed and the stem/core), and slice the zucchini. There is no need to skin the zucchini or the eggplant. Roast the vegetables on cookie sheets lined with parchment paper for 30 minutes at 400 degrees.

Combine all hummus ingredients in a blender and blend until completely smooth. Spread the hummus on the pizza crusts and evenly top with roasted vegetables. Bake in the oven for 10 minutes at 425 degrees.

Daily Vegan Lunch for 26 October, 2013: White Bean and Spinach Pizza

vegan white bean spinach pizza

INGREDIENTS:

1 store bought pizza crust or pre-cooked pizza crust (alternately you can use tortillas or pitas as I often do)
2 cups cooked white beans, rinsed and drained
3 cups spinach leaves

2 tablespoons sundried tomatoes and their water or oil
3 cloves minced garlic
2 tablespoons vegan mayonnaise
1 tablespoon olive oil
1 teaspoon salt

DIRECTIONS:

Heat oven to 400 degrees. Bake pizza crust by itself for 5 minutes (this is for an extra crunchy crust, you can omit this step if you like softer crust). Mix salt, sun dried tomatoes, garlic, vegan mayonnaise, and olive oil in a bowl, stir well. Spread the crust with the tomato/mayo/garlic/olive oil mixture. Evenly top the pizza with white beans and spinach leaves. Bake at 425 degrees for 10 minutes.

Daily Vegan Lunch for 17 September, 2013: Black Bean Guacamole Pita Pizza

black bean vegan guacamole pizza

INGREDIENTS:

1 pita round

1 tablespoon onion, chopped

3/4 cup black beans, mashed with a fork
1 teaspoon taco seasoning (generic blend of cumin, chili powder, and onion powder)

OR

1/2 cup refried black beans mixed with 1/4 cup salsa

1/2 recipe of homemade guacamole (about 1/2 avocado’s worth or 3/4 cup)

3/4 cup corn kernels (I used organic frozen ones defrosted in the microwave)

Homemade blender salsa, for serving

DIRECTIONS:

Mash taco seasoning into black beans until they are a paste.  Mix in onions.  Spread the black bean paste on the pita round.  Top with corn.

On an oven proof pan or cookie sheet, broil the pita round with the black beans and corn on it for 5 – 7 minutes.

Take out of oven and spread with guacamole.  Serve with salsa.

Daily Vegan Lunch for 16 September, 2013: Tomato-Arugula Pine Nut Pita Pizza

Another mini-pizza using pita bread!

vegan pita pizza fresh tomatoes

INGREDIENTS:

1 pita round

1 tablespoon nutritional yeast
2 teaspoons vegan mayonnaise or tahini (I used tahini)
1 tablespoon minced onion
Salt to taste

1/2 a tomato, sliced
1 cup arugula or other dark green leafie
2 tablespoons pine nuts

DIRECTIONS:

In a small bowl, mix chopped onion, vegan mayonnaise, and nutritional yeast, and salt until it makes a paste. Spread the paste on the pita bread thinly covering one side. Place the pita bread mayo side up on an ovenproof pan. Top with sliced tomato, arugula, and pine nuts.

Broil at 400 degrees for about 5 – 7 minutes.

Daily Vegan Lunch for 29 July, 2013: Artichoke Tortilla Pizzas

These are very, very good. The tortillas become crunchy like a thin crust restaurant pizza. If I ever own a vegan restaurant or deli in the future, I will definitely feature these pizzas on the menu.

vegan crunchy tortilla pizzas

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INGREDIENTS FOR 2 PIZZAS:

SAUCE:

1/2 cup tomatoes, chopped (I used grape tomatoes)
1 tablespoon vegan mayonnaise or olive oil (I used vegan mayo)
2 tablespoons nutritional yeast
1/4 cup onion, minced

EVERYTHING ELSE:

2 regular sized tortillas, any kind

1 cup artichoke hearts
1/4 cup roasted peppers
1/2 cup mushrooms, sliced
1 cup pitted olives
(or any pizza toppings you can think of, I really liked the artichoke hearts)

DIRECTIONS

Preheat the oven to 425 degrees. Mix sauce ingredients in a small bowl until it makes a thick, chunky paste. Spread the paste evenly on 2 tortillas. Top with artichokes, olives, and whatever you are putting on there. Put tortillas on a baking sheet and bake at 425 for 10 minutes.

Daily Vegan Lunch for 20 May, 2013: Meaty Pizza

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INGREDIENTS:

1 pizza crust

Meaty topping

2 cups sliced button mushrooms

MEATY TOPPING INGREDIENTS:

3 tablespoons vegetable oil
1 vegan broth cube
1 cup TVP reconstituted in 1.5 cups water or 2.5 cups vegan burger crumbles, thawed if frozen
1/2 teaspoon fennel
1/2 teaspoon oregano
1/2 teaspoon basil
1 cup onion, chopped
2 cloves garlic, minced
1 cup prepared salsa (I used Whole Foods Organic salsa, medium heat)

DIRECTIONS:

Preheat oven to 450 degrees.  Make meaty topping: Reconstitute and strain TVP by adding water to TVP in a bowl.  Wait 10 minutes.  Strain excess water and set aside.  Sauté onion in oil in a pot on medium heat.  Add herbs and garlic, cook for one minute.  Add strained TVP or vegan crumbles and salsa, stir well until well-mixed.

Roll out pizza crust on a pizza pan.  Spread the TVP-salsa mixture  on the crust and top with mushrooms.  Bake at 450 for 20 – 25 minutes until top begins to brown.

Daily Vegan Lunch for 18 May, 2013: Cheesy Broccoli and Sausage Pizza

IMG_2903

INGREDIENTS:

Cheesy spread for pizza (directions follow)
1 pizza crust
Toppings of choice

Cheesy Spread for Pizza INGREDIENTS:

1/2 jar marinara sauce
1/2 cup nutritional yeast
1 cup onions, chopped
3 cloves garlic, minced

DIRECTIONS:

Preheat oven to 450 degrees. Roll or lay out store bought crust on a pizza pan. I have been experimenting with sourdough bread lately so I made a sourdough crust from sourdough starter, flour, and oil, but any crust will do. Mix together all Cheesy Spread ingredients and spread pizza evenly. Top with various pizza toppings, here are some ideas:

Chopped vegan sausage
Vegan pepperoni
Extra onion or garlic
Mushrooms
Olives
Broccoli
Sweet peppers
Spinach
Zucchini

Daily Vegan Lunch for 20 April, 2013: CPK Style Pizza With Sweet Potatoes

CPK Style Pizza with Sweet Potatoes

IMG_2700

IMG_2701

I love California Pizza Kitchen though it is unfortunate that so many of their pizzas have nasty bovine secretions and pieces of the absent referent on them. I believe they invented the weird, seemingly American custom of eating salad on top of pizza?

INGREDIENTS

1 pizza crust, from pre-made dough or store bought
2 cups marinara or plain tomato sauce mixed with 1.5 teaspoons salt and 3 teaspoons sugar
1.5 teaspoons taco seasoning (generic blend of cumin, chili, and garlic powder)
1 can refried beans or 1 3/4 cups fork-smashed pinto beans
2 cups sweet potato, peeled and cooked in the microwave for 4-5 minutes
1 cup chopped black olives, drained

SALAD INGREDIENTS

4 – 5 cups romaine lettuce or other salad greens, shredded or thinly sliced
1 cup cashew cheese from the Stuffed Mushroom recipe, thinned with 1/4 cup water
2 cloves fresh garlic, minced
1/4 cup onion, minced

Roll out or lay out crust onto pizza pan. Mix marinara or tomato sauce with taco seasoning and refried beans and spread the bean/tomato mixture over the pizza. Distribute sweet potato and olives evenly over pizza and bake in the oven at 450 for about 20 minutes or until the edge of pizza seems crispy.

Take the pizza out of the oven and let it cool for at least 5 minutes. Make the salad dressing by mixing cashew cheese, water, 2 cloves minced garlic, and onion together in a small bowl. Shred lettuce and then toss it with dressing to coat. Then serve with the salad on top of the cooled pizza.

Daily Vegan Lunch for 19 April, 2013: Pizza With Sweet Potatoes #1

pizza with sweet potatoes 1

INGREDIENTS:

Pizza crust for one pizza
3 cups marinara sauce or canned tomato sauce with 2 teaspoons of salt and 1 tablespoon of sugar mixed in
2 teaspoons taco seasoning (any generic mix of cumin, chili powder, and garlic powder)
1 sweet potato, peeled and cooked for 4-5 minutes in the microwave
1.5 cups of any pre-packaged vegan sausage, I used Yves pepperoni
1 cup drained black olives

DIRECTIONS

Roll out dough onto pizza pan — in this case, I made one batch of pizza dough and used half, storing the other half in the fridge for the following day — or use a pre-made crust. Mix sauce with taco seasoning and spread it on the pizza dough evenly. Top with vegan sausage, potato, and black olives. Bake in the oven for about 20 minutes at 450 degrees.