Archives for posts with tag: vegan recipes

If you know my boyfriend at all, then you probably know about his vegan pizza obsession. It’s his favorite thing to whip up on the fly, especially because both of us usually have all the ingredients on hand. The best part about pizza is the endless possibilities, here are just a few of the pizzas we’ve done recently:
Fried Veggie Pizza:
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Taco Pizza! We used guac as sauce, and topped with taco tempeh, daiya, black beans, and cilantro.

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SO, the thing that makes these pizzas especially good is the homemade crust. And it’s fast, too! What you’ll need:

1/2 cup warm water
1 tbsp fast rising yeast
1 tsp salt
3/4 tsp garlic powder
2 tbsp vegetable oil (any oil will work)
1 1/4 cups flour

If you don’t have a rolling pin, you should double this recipe (it’s tough to spread otherwise). I recommend using a fork for these next steps… Mix warm water and yeast in a mixing bowl. Mix in salt, garlic powder, and oil. Mix in flour. At this point, use your hands to continue mixing the dough. Now you can either let the dough sit and expand, or you can just go for it. Either way works.

Once you spread the dough, top with whatever you want, and cook in the oven at 400°F. Should take around 10 minutes to cook (maybe more, maybe less). Just make sure the crust is firm and the bottom doesn’t burn.

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Look at the happy pizza bb!

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Yesterday me and Michael made a delicious asian-inspired dinner! The quantities I’ve included in the recipe below are rough estimates.. so play around with the sauce until its the right balance of sweetness & vinegar.

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What You’ll Need:

-Rice noodles (this would also be good just served over rice)

-1 block extra firm tofu, diced/drained/pressed

-1 head of broccoli

-3/4 cup diced mushrooms

For the sauce:

-2 tablespoons soy sauce

-3 tablespoons Hoisin

-2 tablespoons rice vinegar

-1 tablespoon sesame seeds

-1 teaspoon ginger

-2 tablespoons minced garlic

-2 tablespoons cornstarch

-1/2 teaspoon orange zest

-1/2 cup water

-1 1/2 tablespoons sugar

-1 tablespoon sambel olek or Sriracha

I started by frying the broccoli and tofu with just a little oil. If you have sesame oil on hand that is best for this flavor profile. Once the broccoli has softened up a bit, add the mushrooms and fry for a little while longer. While you are doing this prepare the rice noodles according to package, usually you just let them sit in hot water for about 8 minutes. If you can multitask well start the sauce now too. I mixed all the ingredients in a sauce pan and then slowly added the cornstarch (mixed with cold water!) and whisked it together over medium heat. When all separate components are done cooking (you’ll know the sauce is done once it has thickened up) mix everything together in large wok and cook together for a minute or two to let the flavors meld a bit. Serve and enjoy! Great with green onion or cilantro for garnish. We ate this with summer rolls as a side!

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Green bean casserole is definitely one of my favorite parts of the Thanksgiving feast at my house. Having a lot of vegan friends, and a sister-in-law who is lactose intolerant, definitely called for making a dairy-free version of this classic holiday treat! This is the recipe I came up with a few years ago that allows for a relatively quick version of a vegan cream of mushroom soup. That way you can make this all in one go.

Ingredients:
1 cup chopped mushrooms
2tb chopped onion
1/2 clove garlic chopped
2tb Earth Balance or other butter substitute
2-3tb
 flour
1 8oz can vegetable broth
1/4 cup soy or almond milk
1/2 cup Tofutti Sour Cream
salt & pepper
1/8 tsp pepper
2 cans french cut green beans, drained.
1 container french onions

First make the soup:
1.) Sauté mushrooms, garlic, and onion in a pot with 1-2tb Earth Balance.
2.) Once the mushrooms are brown, gradually whisk in 2-3tb flour and 6 oz vegetable broth. Keep whisking until it starts to thicken. ALWAYS continue whisking, or the soup will clump up.
3.) Whisk in 1/4 cup soymilk.
4.) Whisk in 1/2 cup Tofutti sour cream. Continue whisking and it’ll keep thickening.
5.) Add salt and pepper to taste. Once the soup reaches desired consistency, let it simmer on low while you get the beans ready.

From this point you just follow the classic French’s green bean casserole recipe with your vegan soup!

6.) Drain beans and put them in the casserole dish.
7.) Mix in soup, 1/8 tsp pepper and about a handful or so of the French onions.
8.) Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture.
9.) Sprinkle the remaining onions over the top, and bake for 5 more minutes or until the onions are golden brown.

Enjoy!

// Laura Jude //

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