Posts Tagged ‘teese’

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.


Vegetable Lasagna

August 4, 2009

Vegetable Lasagna

We’ve been trying to eat more locally (much to the chagrin of my wife, who thought I was crazy before). So, we hit up a few of the local farmer’s markets to see what kind of produce we could find. It’s pretty hit-or-miss, but a few weeks ago, we managed to get a good haul:

Roma Tomatoes
Yellow Squash
Vidalia Onions
Bell Peppers
Shiitake Mushrooms

We had gone into the shopping day with the intention of making two things: marinara sauce and lasagna with said marinara sauce, so we got exactly what we needed (and a few peaches).

I made my standard marinara sauce with the tomatoes, onions and bell peppers and thinly sliced the the squashes and eggplant, salting them to draw out the water. We did have a difficult time finding whole wheat lasagna noodles. It seems as though when I don’t need them they’re everywhere and when I’m looking specifically for them I can’t find ’em. We settled for some organic noodles with jerusalem artichoke flour, which were pretty good.

To approximate the ricotta cheese, I had an idea that turned out to work extremely well. I took some Teese and put in the food processor, added roasted garlic oil, dried basil and some breadcrumbs until it go to the consistency of ricotta. Perfect. And delicious. My first attempt a few years ago was a disaster. I tried using mashed cannellini beans and vegan parmesan. Not terrible, but not even close to giving the same flavor or texture.

Layer up the lasagna as follows: thin layer of sauce, noodles, Teese, vegetables, repeat. I finished mine with julienned shittakes and sauce, foregoing the traditional final layer of cheese. Bake at 350 degrees until you can easily insert a fork all the way through to the bottom of the pan (about 40 minutes). Lasagna is one of those really easy dishes that pack a lot of “wow” when entertaining.

Vegetable Fajita Quesadilla, Guacamole

July 14, 2009

Vegetable Fajita Quesadilla, Guacamole

One of my wife’s guilty pleasure used to be a chicken fajita quesadilla, which, as you might surmise, is a quesadilla stuffed with everything that would normally be served with fajitas – notably onions and peppers. It had been literally years since I had a quesadilla myself (vegan cheese sorely lacking – until recently) so I decided to try and approximate her guilty pleasure. And the results were immaculate.

I’m not one to just throw a bunch of onions and peppers in something and call them vegetables and be done, but she was pretty adamant about not using things like broccoli and cauliflower. So I went with a pretty standard mix of zucchini, yellow squash and carrots – all diced small – in addition to the onions and peppers. In a very hot pan I added some garlic oil (a shock, I know) and began to sautee the vegetable mix until everything was cooked through.

While that was sauteeing I shredded some Teese so that as soon as the vegetables were done I could combine everything in a bowl. I’m glad I didn’t try to add Teese directly to the pan – it would have melted too fast – as well as not trying to use it from a cold state. Adding the hot vegetable mixture to the cold Teese in a separate bowl was the perfect idea.

I laid out my whole wheat tortillas, filled them halfway and began to sear each one individually to get the optimum crust. The key here is to have a hot pan, low amount of oil and not be scared of hot things – it will allow you to keep an eye on the bottom of the pan without flipping too early or too late.

Before all of that had begun, however, I had made some guacamole. I love guacamole – I eat at work almost daily. I also criticize guacamole a bit too harshly. It sounds like it’s a really easy dish/condiment to make, but to make a really good guacamole takes more than just an avocado, salt and lime juice.

For mine I use the following in varying amounts – literally until it tastes right:
Lime Juice (I cheated and used the bottled stuff – shhh) [Lemon Juice will suffice as well]

The key here is to get that perfect blend of salt, lime and cumin. Too much of either will overpower everything, but the right blend? Sublime.

Cluckphrey Teese Sandwiches

June 18, 2009

Cluckphrey Teese Sandwich

I’ve been passing by the Cluckphrey chicken products for what seems like forever. So, one day I decided to pick them up. And then they sat in the freezer for what seems like forever. But then I went out of town and when I returned they were gone – eaten, and enjoyed by my wife.

So, next time we had the opportunity we picked up some more. And then they sat in the freezer for what seems like forever. But then I had the brilliant idea to make chicken parmesan sandiches.

Not really sure where the bread came from – oddly, I didn’t bake it and this was several weeks ago so I can’t remember.

But anyway, I sauteed the patties in a little olive oil and layered them on the bread with marinara sauce and sliced Teese, wrapped the whole thing in foil and threw them in the oven for about 10 minutes to make sure they were hot. I should have left them in longer – the Teese didn’t melt, but it may have been because I sliced it instead of shredding it. I served the whole thing with some extra marinara for dipping.


The sandwich was really tasty and I’ll certainly make it again but the Cluckphrey patty was a bit disappointing. It didn’t hold up very well and was kind of “mushy”. I would probably get it again, but maybe prepare it differently.


May 27, 2009


So, I had a very busy day that culminated in calzones. I made the aforementioned marinara, roasted garlic, pesto and the dough for these calzones. It was an excellent day off.

The dough for these were half semolina and half whole wheat flour. I also increased the yeast from 1.5tbsp to 2tbsp which resulted in an airy and fluffy dough.

I went with my standard toppings for pizza, just stuffed in a calzone. The first one was artichokes, grape tomatoes and green peppers while the second one was pineapple and green peppers.


I wasn’t very happy with the results as I think I put too much Teese in them. My wife, on the other hand, loved them, though that wasn’t entirely surprising.

I’ll certainly make the dough again – it was really good as a dinner bread. I’d even make calzones again – just with more garnishes and less Teese.

Out Of The Oven

Life without Teese was terrible

March 10, 2009

It’s become such a treat, that I just couldn’t imagine what I’d do without it. It’s not as if I use it all the time, but just the notion that I could use it any time makes me feel better.

And what better to do with Teese Mozzarella? Well, pizza of course!

This isn’t the first round of pizza using the good stuff (nor will it be the last), but this is the first time making my own dough. I’ve used frozen dough (both parbaked and raw) in the past and liked it well enough, but nothing is quite as good as when you’ve made it yourself.

And it’s all thanks to Artisan Bread in Five Minutes a Day. I have had fresh bread nearly every day since buying it and I don’t see that trend changing in the foreseeable future. And why should it? I make one batch of dough early in the week, pull of a piece for the night, shape it, let it rest and bake. Done. It’s not quite five minutes a day (they don’t count the proofing/baking process as work because you could be doing other things), but it’s pretty close.

I used their standard Olive Oil Dough for the pizza crust, using half Whole Wheat Flour and half White Wheat Flour and it was delicious. Never has a pizza crust had so much flavor – normally just the vessel to get the sauce/cheese/toppings into your mouth a la cake and frosting.

We typically make two different kinds of pizza and they’ve become the same two each now as they’re both just so good.

First one uses traditional Tomato Sauce (more on that tomorrow), Teese Mozzarella, Fresh Pineapple (trying to get away from canned foods, BPA and all) and Lightlife Pepperoni. Small variation tonight as I had an extra strip of Fakin’ Bacon in the cooler, so I crumbled that on top too.

The second one is my favorite (and that’s why I made it a little bigger). Instead of Tomato Sauce, I use my Basil Pesto (I usually make a big batch and freeze it), Chopped Artichoke Hearts (jar, not a can), Teese Mozzarella, Fresh Tomatoes (these were super ripe – to the point that one had gone bad the very next day) and then I drizzle a little Balsamic Vinegar over the top for good measure. Yes, it tastes just as good as it sounds. Maybe better.

You can see the before and after of each below.

Pineapple and Pepperoni (Before)

Pineapple and Pepperoni (After)

Pesto and Tomatoes (Before)

Pesto and Tomatoes (After)