gluten free vegan pizza
last night i had a huge craving for pizza, but as i’ve said before, you can only eat so much pizza luce. and their gluten free pizza’s are ridiculously expensive. but anyways, i grabbed a mix from Bob’s Red Mill because at $3.50 it wasn’t going to break the bank, and i didn’t feel like buying a brick of yeast, and hunting down millet flour- i like to see what’s in a mix, and then scrounge up the ingredients and DIY-ing it. the crust was pretty good and wasn’t as sticky as the mix i tried from another brand. i used an oiled spatula to press it into a ceramic tart pan, and pricked it well before pre-baking it. my only complaint thus far with GF doughs for pizza are that it’s impossible to spread it thin for an extra crispy crust. they always puff up quite a bit. i did get it as thin as i could manage, and had enough for a second mini pizza.
mini gluten free vegan pizza
i topped mine with my usual favorites; mushrooms, onions, green peppers, kalamata olives, and homemade fennel-pepper veggie burger crumbles. oh, and a nice smattering of pepperjack daiya.
i’m chili-ied out, yo. i’ve eaten in twice a day for a few days so my little tastebuds wanted a break. i stopped at the co-op and found some of their sesame kale salad (yum!), but i wasn’t feeling the salad bar (too cold?), and the sandwiches are definitely not gluten free, so i hit up the freezer section. i nevereat convenience meals so i’m not sure what ideas of grandeur i had in mind, but Amy’s Gluten Free Dairy Free Vegan Macaroni and Cheese did not live up to my expectations, but to be fair i shouldn’t have expected so much. it wasn’t awful by any means, but it’s 500+ calories of bland rice pasta, oil, and daiya. at least it mixed with my kale. it also reaffirmed my love for nutritional yeast and cashews <3
p.s. the kale was amazing
ahem, food porn.
cold bustin' juice
i had an awful cold so the hubby made me some super C juice to kickstart my birthday last week. we used 1 giant ruby red grapefruit, a lime, and a helluva lotta oranges. so, so good!
‘fronch toast’ vegan with a vengeance style, smoky ‘facon’, and broiled tater tots!
vegan stuffed shells
shells stuffed with cashew ricotta and daiya.
sexy close up
i didn;t write it all down, but heres roughly what i used:
1/2 c raw cashews, soaked overnight in water, drained
10oz extra firm tofu
2tbs nutritional yeast
juice of 1/2 a lemon
salt and pepper, dash each of onion and garlic powder
puree all of them until almost completely smooth, then fold in 1/2 bag of daiya. this filled 24 pasta shells.
i almost forgot to tell you, i got a deep-fryer. *cues the “duh duh duhhhhhh” music.
vintage 70's fry-daddy
daiya filled pizza dough
i didn’t know where to begin, so i dabbled in beingets, which i think is fancy for “doughnut hole”, and pizza dough stuffed with the remnants of a bag of daiya. i promised the hubby that i’d keep the frying down to a minimum- which isn’t hard considering i don’t keep tater tots on hand-although, i do have some green tomatoes in the garden…..
Posted in appetizer, pizza!, snacks
Tagged beignets, daiya, deep fried, deep fryer, donut, doughnut, food, fry-daddy, pizza dough, vegan