Vegan Pizzas

Posted in Food with tags , , , , , , on February 26, 2010 by jwshay

In two previous posts I mentioned using left over pizza dough. Now, after 6 months of pain and suspense, I offer you closure…
Fresh Tomato Pizza
Think of this image as two things. Firstly – a tasty pizza and Secondly – the thrilling conclusion to a gourmet saga; For what lies in front of you is the source.

Fresh Tomato Pizza with Olives, Red Onion, Vegan Cheese & Basil

  • Fresh Tomato
  • Olives
  • Red Onion
  • Vegan Cheese
  • Take a guess
  • Sorry, that wasn’t called for. My awesomely verbous naming scheme does give some pretty strong hints as to what might actually be on the pizza though. The only thing that isn’t in the name is some kind of sauce to put on the base, and it was so long ago I can’t actually remember what I used.
  • so maybe i’m not that sorry
  • also, I’ve since found out that the cheese I used wasn’t actually vegan. I don’t know why you’d set out to make soy cheese then go ahead and throw a bunch of dairy in it. Seems like you should have just made regular cheese. And before you say your dad has bad cholestoral, or can’t handle his lactose, or is just fat. Keep in mind that I don’t know you or your dad.

Pizza Due (due is Italian like pizza lol)
Sweet Chilli, Tofu, Pineapple Pizza
This one has crumbled tofu mixed with sweet chilli sauce and a splash of soy sauce, pineapple, red onion, Olives, Vegan Cheese (non-vegan grrr) and Basil on it. It was also pretty great.

To make either of these at home first make some dough (flour, yeast, water. google what you then do with these if you can’t figure it out), then put stuff on top of the dough, then put ALL of that in the oven.

And because its been 6 months have another picture
Tomato, Basil, Olive, Vegan Pizza

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Carrot & Thyme Lentils, Grilled Eggplant, Brussel Sprouts & Beans

Posted in Food with tags , , , , , on August 20, 2009 by jwshay


This one was made using veggies from the universities food co-op.  We signed up to get a box full of random veggies every week.  The first few boxes we received were fantastic.  We’d meet up after class and lug home our giant haul of tasty organic produce, and every night of the week was a joyous exercise in creative cooking.  Then everything changed…

The boxes became more and more of a challenge.  In the beginning, come dinner time you’d reach into the box, lucky dip style, and it’d be 2-3 tries tops before you hit gold: apple, novel but useless giant walnut, BAM – Eggplant!  However, with each box it became harder and harder to find dinner worthy produce.  Not that I didn’t enjoy the challenge.  This one would have never seen the light of day if it wasn’t for a particularly cunning box.  But when you’ve taken out 13 cucumbers and you can only see oranges left buyer’s remorse starts to kick in.

Ingredients – In picture format!

The lentils were pre-soaked and added to a pan of veggies (pre-fried).  Garlic, dried thyme, tomato paste, canned tomatoes and red wine vinegar were thrown in roughly in that order and I called it finished when the lentils were cooked.  It was served up on some grilled eggplant slices (oil, salt, pepper, grill…).  The green stuff was marinated in pepper, soy sauce, chili paste, and margarine, steamed for a few minutes then thrown on a super hot grill to finish.



Sweet Potato & Pear Soup

Posted in Food with tags , , , on August 13, 2009 by jwshay

I actually followed a recipe for this one.  I’d give credit to who ever wrote the book but I can’t remember which one it came from.  Honestly though, its so simple and a bit shit, so I’m really doing someone a favour by not putting their name to it.  Start with onions and garlic, then throw in in sweet potato and a pear or two.  Boil in stock then blend.  My dinner comrade commented that the sweetness made it taste like canned soup.

Vegan House Warming Food

Posted in Food with tags , , , , on August 12, 2009 by jwshay

I used to live in a small house.  Now I live in a big house.  I celebrated the change with food and friends.  And by celebrated I  mean used as a pretense to cook a shit-ton* of snackums.  The ‘dig went down with me alternating between hanging out with friends/heathens, and gouging myself on the following, largely untouched, food goods:

  • Cajun Polenta Chips & Guacamole
  • Scrambled Tofu with Mushrooms & Broccoli
  • Pasta Salad

*shit-ton is the collective noun for vegan snackums.

Cajun Polenta Chips & Guacamole.

The “chips” were made with pre-cooked polenta.  I bought it on impulse whilst getting supplies at the last minute.  I chopped the polenta into chip shapes, covered them with a mix of cajun seasoning and flour and fried them up in some oil.  They came out a little to soft for what I was trying to do but I guess that’s the trade off when you go for convenience.  The guacamole is avacadoes + lime mashed up.  These went down well with beer, as did/do most things.

Scrambled Tofu with Mushrooms and Broccoli.

Everyone should have a good scrambled tofu recipe.

Basic recipe (to which I added mushrooms and broccoli).

  • Onion
  • Garlic
  • Tofu
  • Tumeric
  • Cumin
  • Soy Sauce
  • Chili Paste (optional if you’re a girly man)

Fry up the onion and garlic, add the spices, crumble in the tofu & finish with soy sauce.  The only real trick here is finding the right tofu.  Everything else you just add to taste.  I find blue lotus firm tofu to be the best.  Also, make sure to squeeze out any extra water from the tofu before you crumble it in.  I guess thats two tricks, but no one likes you.

Pasta Salad.

I’ve been making this one for a while now, I’m always surprised at how well it goes down.  I’m fairly sure its a Jamie Oliver recipe.  I’m also fairly sure what I do is nothing like the recipe.

  • Pasta…
  • Tomatoes
  • Basil
  • Garlic
  • White Wine Vinegar
  • Olive Oil
  • Cucumber

Add a few cloves of garlic to the pasta whilst its cooking.  When its done they go all soft and you can mash it up through the salad, mmm.  The dressing is 4 parts vinegar to 7 parts oil.  Put everything in a bowl, add basil, salt & pepper and stir in the dressing.

The house warming actually took place months ago.  It took a house mate to move out, a new one to come in and a new house warming party to be planned to make me post these.

Nut Caramel Pizza

Posted in Dessert, Food with tags , , , , on August 3, 2009 by jwshay

More fun with left over pizza dough!

This one was made a while ago so I’m not too sure whats on it.  Pretty sure there’s lots of nuts though…

After rolling out the dough I chopped up all the nuts I could find, maybe some flax seeds too from the looks of it, and put them on top.  Brown sugar and margarine were liberally applied and it was cooked under the grill.  My teeth hurt for weeks after eating this one.

Sweet Potato, Chickpea & Caramalized Onion Pizza

Posted in Food with tags , , , , on August 2, 2009 by jwshay

I had some left over pizza dough in the freezer so I decided to put some stuff on it.  Starting from the base up:

Sauce:

  • Canned Tomatoes (Drained)
  • Garlic
  • Red Wine Vinegar
  • Dried Oregano

To make the sauce put everything in a pan with some olive oil.  Red wine vinegar can be overpowering so I only used a very small amount.  The oregano was a bit wierd.  When I was making this I didn’t know what was going on top.  It’d work fine with something a bit more traditional but its not going in if I make this one again.

Stuff on top:

  • Onions ~ 3-4
  • Sweet Potato
  • Chickpeas
  • Brown sugar
  • Cumin
  • Coriander (Fresh & Ground)

Slow cook the onions in a big pot until they start to caramalize.  You can look into how you’re meant to do this.  I never seem to have a problem with it.  My basic formula is lots of time plus low heat – something always happens eventually.  Everything else minus the fresh coriander was then added in no particular order.  I don’t have an oven at the moment so the sweet potato was cut up small enough to be fully cooked before it was thrown on the base.

Assembly:

Put everything on the base and cook in the oven.  Or if you happen to be me and your oven is cactus, use an elaborate system of switching between the stove top and grill.  Coriander goes on last to garnish.  Lime would probably taste good if you had some.

Consumption:

Eat off a chopping board in front of futurama.

Beer & Onion Soup with Wholegrain Pesto Bread

Posted in Food with tags , , , , , , on July 17, 2009 by jwshay

Beer & Onion Soup

Supplies were getting low when I made this.  If it wasn’t for a kindly stranger leaving beer in our fridge I would have been left void of inspiration and non-void of mundane dinner.  Fortunately, and unbeknownst to the beer samaritan (presumably, for who can truly speculate at his intentions), a challenge had been issued: there was beer in the fridge and dinner to be made.

The soup was made by caramelizing a bunch of onions with garlic & dried thyme thrown in towards the end.  Then, capitalizing on beer’s soupy properties, beer was poured in.  Stock was used to pretty much ensure it didn’t taste shit and finally it was boiled it to get rid of the alcohol.

I may have low balled the last step as the were mild after effects afterwards.

The bread was more akin to a scone masquerading in bread format.  However, not really knowing how to cook either, that didn’t really come as a surprise.  After making the dough I divided it into three and decided to get cute.  I bashed up some fresh basil leaves with olive oil and rubbed it over the dough as I twisted it all together.

It was an exceptionally hearty dish.  Perhaps too hearty, and upon reading up on beer soups afterwards I’ve concluded that cheap stranger beer is probably better when served up to cheap strangers.  I’ve put ‘Dark Lager’ on my shit-that-I-want-people-to-leave-at-my-house wish list and will hopefully be trying again soon.