Posts Tagged ‘onions’

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.

Advertisements

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.

Veggie Burgers

June 15, 2009

Built

Sometimes you just can’t phone it in. So I didn’t.

I knew I wanted veggie burgers – I had been craving them for a while. What I didn’t know was what they would become after our trip to Publix. While there the ideas just kept coming. Spinach? Yes, please. Caramelized onions? Of coures. Mushrooms? Uh, ok (I don’t like mushrooms, but made them anyway. Check that, I didn’t like mushrooms).

I still had some Klaussen pickles leftover from somethingorother as well as some delicious roasted tomatoes we picked up at Harry’s (same as these). They’re expensive, but oh so worth it.

The veggie burger mix we use is no longer in production (previously manufactured by Archer’s Midland Harvest, this was the exact mix that Cafe Sunflower uses for their “World’s Best Soy Burger”). It seems as though another company bought the formulation rights and plans to distribute it, just not yet (Ed. I spoke too soon! and will be placing my order just as soon as I finish this post).

So, I got all of my mise en place cut, sauteed and seasoned while the burgers were “marinating”. They take 15 minutes after you mix with water. A quick sautee on each side and the burgers were ready for assembly.

Mise en Place

The buns were something new for us. made by Arnold they are called Sandwich Thins and are great when you don’t want a lot of bread (a rarity for me, but with so many delicious ingredients I didn’t want anything that was going to overpower).

Piled High

Anyway, I layered up the veggie burgers with all of my garnishes and was off to the races. My mouth is watering just thinking about them. Mmm….veggie burgers….

Vegan “Cheesesteak”

April 9, 2009

Containing neither cheese nor steak, but just as delicious.

I normally just caramelize onions, peppers and some thinly-sliced zucchini, season it up with A-1 and I’m good to go. But the Morningstar Meal Starter Steak Strips caught my eye as I was shopping and I thought I’d throw them in. If you’ve never tried these, they are pretty tasty – and super easy. They are actually made by a company called Gardein and sold under the Morningstar brand – likely why they don’t contain eggs (zing!). And yes, I know they are attempting to phase out eggs from most, if not all of their products, but why were they there in the first place?

Onions and Peppers - Before

I bought the zucchini anyway and plan to use it up soon (they looked really good), but skipped adding it and we didn’t need it – it was filling enough and I wasn’t even able to use all my onions and peppers. The key to a good vegan cheesesteak? A-1 and a toasted bun. In this case, I didn’t bake my own – lack of time, but I did use up a french baguette I had stashed in the freezer, so kudos for that.

Onions, Peppers and Morningstar Steak