Posts Tagged ‘daiya’

VPS – Calzones – Nate’s Meatballs

December 27, 2009

VPS - Calzones - Nate's Meatballs

We skipped Vegan Pizza Sunday last week – I was entirely sick and my wife was just beginning. But, we’re back at it this week.

I think we’re going to keep going with the calzone theme for now – it uses a lot less Daiya, which is wonderful for our bank account.

My wife went with the some ol’ same ol’ pineapple and tempeh bacon. I wasn’t sure what I was going to do until about 30 seconds before I started making them. I looked around the cupboards, the fridge and finally the freezer, stumbling on a half bag of Nate’s Meatballs. I’ve written about them before – we love them, omnivores love them, everyone loves them – but this was the first time using them in a calzone (or any such stuffed item).

They worked really well. Pizza dough, the meatballs, marinara sauce and Daiya. Because they were still frozen, I let the calzones sit for fifteen minutes before baking.

It was so filling, I could only eat half. I must say, however, that this may have been my favorite calzone/pizza I’ve made yet.

Sorry for the blurry picture – I thought it was a good one, but I was hungry and in a hurry!

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VPS – Calzone – Pineapple, Tempeh Bacon, Roasted Tomatoes

December 14, 2009

VPS - Calzone - Pineapple, Tempeh Bacon, Roasted Tomatoes

After a recent, ahem, transgression by my newly-pregnant wife landed her a cheese-filled calzone I set out to make my own so when you got the craving, I could be there – and be dairy free. So, we flipped our pizza Sunday nights over and made calzones this week.

She LOVES pineapple calzones (and pizza, too) so I knew what she wanted without even asking. Tempeh bacon gives everything that subtle smoky flavor and nice texture and a few roasted tomatoes for good measure (and moisture).

A MUCH better result this time than the last time I made calzones (I won’t even dignify them with a link), with credit going to Diaya, versus the previously-used Teese. It also uses far less Daiya this way, so it’s likely we’ll continue making calzones in lieu of pizza.

VPS – Caramelized Onions, Spinach, Yellow Squash, Purple Barley, Oven Dried Grape Tomatoes, Eggplant

November 23, 2009

That sure sounds like a lot more than it seemed! The biggest difference tonight was the 100% whole wheat crust. Whole wheat pizza dough has a tendency of being tough, overly-chewy and sometimes dry. But last week I made a half and half dough and it worked out very well, so I thought I’d give 100% a shot.

VPS - Caramelized Onions, Yellow Squash, Purple Barley, Oven Dried Grape Tomatoes, Eggplant

The verdict? Not bad, but not as good as “regular” pizza dough. I think I’ll stick with the half and half from now on – and my wife agrees.

Most of the toppings were leftovers from the week, which was a great way to get rid of them all at once. The squash, spinach and onions were leftover from a sandwich we made earlier in the week and the purple barley (yes, it sounds weird to have barley on a pizza, but it totally worked!) was leftover from even earlier. For the “sauce” I used some grape tomatoes that I oven dried, packed in oil and froze for just such an occasion (and I still have the flavorful oil left!). No more Teese left, so it was all Daiya which was more than OK with us.

The only downside was the eggplant. It looked really good at the farmer’s market this morning so we picked it up. I sliced it thin, salted it for about a half hour and layered it on top of the Daiya. Unfortunately, it was just a little too chewy/tough which made not only eating it difficult but also cutting it. We ended up just taking it off and eating the rest of the pizza – an experiment not likely to be repeated in the future.

Vegan Pizza Sunday – 11.15 – Pesto, Roma Tomatoes, Spinach, Red Onion, Artichokes

November 16, 2009

VPS - 11.15 - Pesto, Roma Tomatoes, Spinach, Red Onion, Artichokes

A tradition we’ve started when football season got underway is Vegan Pizza Sunday. Every Sunday (that I have off from work) we sit around all day watching football and I make some kind of vegan pizza. I’m going to try and make it a regular feature here as well.

Pizza for us is like the soup of the day at a restaurant – a way to use up the odds and ends we have in the fridge. We have yet to hit a bad combination of toppings and tonight was no exception.

I started with a half whole wheat crust (all whole what just doesn’t work out the same way it does with all high-gluten flour) that had some basil pesto incorporated to give it some more flavor.

I don’t typically use a tomato sauce, opting for some kind of roasted tomatoes, fresh tomatoes or pesto. Tonight I had some oven roasted roma tomatoes that were strategically placed around so that each slice would have one. I brushed pesto around the tomatoes and covered the whole thing with spinach.

I had a little bit of Teese leftover so I used that, but it was mostly Daiya. I grabbed a 5 pound bag from Cosmo’s so I’ll have plenty in my freezer to use.

Some julienne red onion and artichoke hearts finished the whole thing off.

Baked on 500 for 25 minutes it was perfect. Everything was soft tender and flavorful. Another winning combination, but it’s not likely to be duplicated.

We interrupt the complete dearth of meaningful posts

August 31, 2009

to inform you that vegan cheese has finally hit the big time. Daiya is as good as it’s been billed – leaps and bounds above Teese (which was no slouch, either). Hopefully they don’t pull an Emes on all of us.