Happy Vegan Pizza Day!

It’s Vegan Pizza Day, and I’m going to keep this post short and sweet.  Pizza doesn’t need much explanation.

Pizza is delicious.  Vegan pizza is seriously delicious.  Vegan pizza is worth celebrating.  And celebrate I did.

This pizza is a perfect combination of spicy, sweet, creamy, and tangy.  With chipotle garlic tomato paste, creamy tofu chèvre, caramelized onions, and a bit of fresh arugula, there’s no room to miss melty cheese.

CARAMELIZED ONION AND TOFU CHEVRE PIZZA

  • Favorite store-bought or homemade pizza dough
  • 1 recipe chipotle garlic tomato paste, below
  • Tofu chèvre, below (adapted from Keepin’ it Kind)
  • 1 onion, caramelized (instructions below, if needed)
  • Handful of baby arugula, optional

(preheat oven according to your own pizza dough recipe or instructions)

1. Stretch/roll pizza dough to desired shape and size (as you can see, I go for a rustic look- AKA as thin as I can get it, no matter the shape).  I bake my pizza on a pre-heated pizza stone for optimal crispness

2. Spread tomato paste on pizza

3. Top with caramelized onions and crumbles/balls of tofu chèvre

4.  After baking: top with arugula, if desired.

Chipotle and garlic tomato paste:

  • 1/4 cup tomato paste
  • 1-2 tablespoons adobo sauce from can of chipotles
  • 4 cloves garlic
  • olive oil

1. Smash garlic cloves.  Saute in a teaspoon of oil until lightly browned and softened. Mince.

2. Mix garlic, tomato paste, and adobo sauce.

Tofu Chèvre (adapted)

  • 8 oz. super firm tofu
  • 1.5 tbsp white miso
  • 1/2 T. apple cider vinegar or lemon juice
  • Salt to taste

1. Combine all ingredients in food processor, blending until smooth. Adjust salt to taste

Caramelized onions

  • 1 large onion (any color)
  • Olive oil

1.  Slice onion in half, and then into segments about 1/2 cm. wide.

2. Saute onions in 1 tablespoon olive oil over medium high heat.

3.  After 2 minutes, reduce to simmer, cover with lid, and cook for about 30 minutes.

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Vegan Blueberry Buckle

I blame Costco for this one.   What else would have possibly possessed me to buy a 3 pound bag of frozen blueberries?  After drinking enough blueberry smoothies to last me all summer, I had to put them into something new.  Naturally, I baked.   Never having made a buckle before (and, admittedly, not really even knowing what it was), I looked for a recipe online.

This cake is delicious – a bit dense, not too sweet, but brimming with ripe blueberries.  And crumbly, brown sugar-y streusel topping just makes all problems disappear.

And, hey, it’s full of fruit, so this is totally an acceptable breakfast.  And it’s so delicious alongside a mug of coffee.

Vegan Blueberry Buckle

Based on this recipe, with some adaptations

For the cake:

  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup agave nectar (or maple syrup, or a combination)
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons non-dairy milk (or 2 more tablespoons oil)
  • 2 teaspoons vanilla extract
  • 4 cups blueberries (if frozen, thaw first)

For the streusel

  • 3/4 cup flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil (or canola oil)
1. Preheat oven to 350 F
2. Prepare streusel: In a bowl combine flour, sugar, baking powder, salt, and cinnamon.  Add oil and mix until crumbly
3. Sift together 2 cups flour with 2 teaspoons baking powder and 1 teaspoon salt.
4. In a small bowl stir together agave, 3 tablespoons oil, 2 tablespoons milk, and vanilla
5. Add wet ingredients to dry. Stir.
6. Fold blueberries into cake batter
7. Pour batter into a greased springform pan.  Sprinkle with struesel
8.  Bake for 60 minutes, or until toothpick inserted into center comes out clean.
9. Allow to cool before unmolding
The batter will be uberpurple if you use frozen blueberries.  When I cut into the cake, I was expecting to find the interior a bright purple.  After baking, though, it just has a tinge of purple color.  It was absolutely gorgeous inside.
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Simple vegan meals: Grilled Japanese eggplant

I’ve been meaning to start this series on Heart Via Stomach for months now.  Obviously, though, I’ve taken a bit of a hiatus from writing lately.  I’ve still been cooking and taking photos, so I’ve got a few posts lined up.  I’m also hoping to chronicle some of the veg*n food I come across while traveling next month, so expect some delicious international eats!

This dish is easily scalable for a larger crowd, but it’s also a super simple, delicious option for nights when you’re dining solo.  The aluminum foil package can even multitask to become your serving vessel, especially if you’re eating alone and don’t mind looking less than classy.  And I sure don’t.  I ate this meal straight from it’s shiny metal envelope.

Not only is this easily prepared, it’s completely adaptable to whatever cuisine you’re in the mood for.  The tender, stringy, melt-in-your mouth flesh of the cooked eggplant makes a gorgeous foundation for any kind of topping you can thing of.

Throw some miso and sesame seeds on top after cooking for a Japanese side dish.

Top it with tahini, lemon, and parsley for a deconstructed baba ghanoush of sorts.

Stuff with vegan cheese and marinara or pesto sauce before grilling, and serve alongside a loaf of crusty bread.

The Basics:

  • Make a slit down the middle of each eggplant.  This will ensure that the eggplant does not burst, but also provides you an opportunity to add any seasonings that you’d like (see above and below).
  • Enclose 1-3 Japanese eggplants in a large piece of aluminum foil, sealing packet completely so that no steam escapes
  • Place aluminum foil packet straight onto grill and cook over medium-high heat for 15-20 minutes, until eggplant is completely tender.
  • Season as you wish.
  • Note: If you don’t have a grill, try roasting the eggplant in the oven at about 400 degrees until tender

For tonight’s version:

I stuffed some slices of sauteed garlic into the eggplant to flavor it while grilling.
To make this entree-worthy, I topped it with some slices of tempeh, as well as fresh parsley, nutritional yeast, and sriracha (because few meals are complete without it)