Vegan Pizza Revisted

Wow. Tonight I made THE most delicious pizza I've had since becoming a vegetarian/mostly vegan. This is so good...crispy crust that isn't too thick, and of course it can be made with cheese and all the traditional toppings, if you so choose. BUT, my version really was yummy with my homemade pomodoro sauce, lots of veggies and soy mozzarella.

Crust recipe from Robbie's Recipe Collection

Thin Crust Pizza Dough

.25 oz. packet active dry yeast

1/4 tsp. granulated sugar

3/4 cup 110 degree water

1 3/4 cups all-purpose flour

1/2 tsp. salt

-Preheat oven to 450 degrees.

-In small bowl dissolve yeast and sugar in water; allow to rest for 8 minutes.

-In a separate large bowl, combine flour and salt.

-Pour yeast mixture over flour mixture and mix well with

a heavy spoon.

-Turn dough onto a floured surface and knead for 2 minutes.

-Spray pizza stone or pizza pan lightly with olive oil spray.

-Place dough on stone/pan and working from the center spread

out to cover most of the area, leaving just a slight edge showing.

Finishing the pizza

-Spread a light to medium layer of sauce on dough.

-Sprinkle soy mozzarella (I use Soy Sation) on sauce, then layer

veggies. I used sliced zucchini, chopped grape tomatoes,

chopped broccoli, fresh baby spinach. Top with a light sprinkle

of soy mozzarella. Sprinkle with oregano and spray lightly with

olive oil.

-Cook in 450 oven for 12-15 minutes, or until crust is lightly

browned. Let sit for a couple of minutes before cutting.

Be sure to check on the pizza often during the last 3-4 minutes of cooking, and adjust the time accordingly.

I used a pizza stone, which does cook a bit differently than a pan, but I'm almost sure the crust will be crisp no matter what it is cooked on.

Feel free to use your own toppings. I am not a fan of making pizza dough from scratch, only to be disappointed by soggy, chewy pizza. I will only make my pizza using this recipe from now on, it's that good! Enjoy!

Vegetable Gravy

Yes, you read that correctly...there IS such a thing as vegetable gravy! Who knew? I always thought you HAD to have meat or poultry in order to make a yummy gravy, or any gravy at all. Turns out that isn't true, luckily for me. My husband is a major gravy fan and I have visions of him liking the veggie meals I prepare, yet not being totally happy because he could never (gasp!) have gravy again. I found several versions online and came up with my own version. You can use my recipe as a base and tweak it to suit your tastes and desires. Isn't that what yummy cooking is all about, after all? Preparing meals that you and your family will eat!

A word about nutritional yeast: it is not the kind you use to make bread dough. It is a yellowish, flaky product, and has a slight cheesy scent and taste. It is used often in vegetarian/vegan recipes to thicken and flavor without using cheese.

I also added about 1 tsp. of Gravy Master, which I really like using in soups, stews and gravies. Next time I make this gravy, I will likely eliminate the soy sauce and use just Gravy Master.

Vegetarian Gravy

1-2 Tbls. EVOO

1/4 cup chopped onions or shallots

1 tsp. minced garlic

1-2 tsp. nutritional yeast.

2 Tbls. corn starch

1/4 cup cold water

1-2 tsp. light soy sauce

1 can vegetable broth

1/4 tsp. dried sage

1/4 tsp. salt

Black pepper (to taste)

Heat EVOO in a medium saucepan over medium heat. Add onion and garlic and saute about 5 minutes. While that is sauteing, mix cornstarch with fork into the cold water. Stir until smooth. Using whisk, add to pan the cornstarch mixture, nutritional yeast, and soy sauce, stirring with whisk to form a smooth paste. Gradually whisk in the broth, season with salt, pepper and sage. Bring to a boil, reduce heat and simmer, whisking constantly. Continue to simmer and stir for about 5 minutes or until thickened.

Obviously, you can add various seasonings and also a little water or more broth if it ends up a little too thick. This is delicious over roasted veggies and rice. It would also be a great addition to vegetarian Shepherd's Pie. I will share that recipe some time soon!

Here's the Dish...

Ok, my love of food has often defined my life. It comforted, brought joy, and provided satisfaction. Even when I have been angry, I've dug into foods I should not eat...potato chips, cookies, cinnamon rolls...all while thinking how that'll show whoever hurt me, upset me or made me mad. Not to mention all the celebrations that happen with food as the centerpiece.

In the interest of being healthier and more vibrant in our later years, my hubby and I decided to try vegetarianism. With a vegan slant that I have termed as being "veganish". We saw a movie titled "Forks Over Knives" and it presented a very good case against eating meats and dairy products. (Not to mention all that I have learned about just where and how we get our meats and dairy products, but I won't go into that right now.)

The purpose of this blog is to share some of what I'm learning about cooking and eating only vegetables, grains, legumes and very limited amounts of dairy. I'm still having trouble giving up half & half in my coffee, and we are not going to be so picky that we won't eat something made with eggs and milk. We are, however, choosing not to intentionally drink cows milk, eat cheese or eggs. The food we miss most in all this? Cheese. It is amazing just how much cheese is used in cooking, garnishing and otherwise flavoring many foods and meals. Let's face it, there is nothing quite like the comforting and deep flavor of cheese...so, yeah, that is what we both miss the most.

Considering that it seems a daunting task to revamp our eating habits in such ways, I have found it really isn't that difficult. Time consuming? Yes. Labor intensive? Yes. Requiring imagination and flexibility? Definitely. Having said all that, I have found (and so has my husband) that it is very worthwhile and rewarding. The food I've prepared has been delicious and nutritious...aside from one meal of faux mac and cheese which we decided was not worth the effort or the fat content since it wasn't delish or satisfying. I have consulted the internet for recipes, bought one cookbook and have another on the way...and also have realized that I can customize many recipes that formerly called for meat and/or dairy, into a yummy meal sans both!

I will be posting recipes on this blog in order to share what I am learning (and eating!). I'll also give some hints and advice. You don't have to be a vegetarian or a vegan to enjoy the recipes. Here is a bit of advice: Don't be afraid to give something new a try. If you go into preparing a meal of strictly veggies with an open mind and a desire to make it delicious, then you will most likely find it yummy! And, even if you don't forsake meat and dairy forever more...you can always enjoy one of my recipes as a change of pace.

A parting thought and preview to my next post:

Roasted Veggies.