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Vegan Inventive Chef Cook Off!

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Enter your recipes here! [Nov. 3rd, 2006|10:31 am]
Vegan Inventive Chef Cook Off!


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Show us your favourite vegan pizzas here!

Please submit your recipes and photos by Sunday, November 19 - 9pm West Coast USA (Mon 4am UK GMT).

Pizza information: http://community.livejournal.com/vegan_cookoff/84943.html
Cookoff entry information: http://community.livejournal.com/vegan_cookoff/profile

[User Picture]From: malloreigh
2006-11-04 12:06 am (UTC)

Tofu Ricotta Sauceless Pizza

1 packet active yeast (8g)
1 1/2 cups warm water
1 tsp salt
3 cups whole-wheat flour -or- 2 cups whole-wheat flour and 1 cup oat bran or cornmeal, -or- 2 1/2 cups whole-wheat flour and 1/2 cup nutritional yeast (which is what we chose, yum for nutritional yeast)
Spices, to taste (we used pepper, basil and rosemary)

Mix the yeast and warm water together; stir. Add salt and spices. Stir in flour. If dough is still super sticky or liquidy, add more flour, oat bran, cornmeal or nutritional yeast (whichever you like best). Knead for three minutes. Set aside in a warm and draft-free place for 20 minutes to rise.

1 block medium-firm tofu
2 tbsp miso paste (mix with water beforehand to create a stirrable liquid if it is quite thick)
2 tbsp dijon mustard
2 tbsp soy mayo (optional)
1/4 cup nutritional yeast
Fresh basil, chopped
Pepper, to taste
Spices, to taste

Drain tofu but do not press. Crumble into a bowl and add everything else; stir til the consistency of ricotta. Adjust flavourings to taste.

1 medium-sized yam or sweet potato, sliced
5 shiitake mushrooms, sliced
1 tomato, sliced
Leaves kale or spinach, whole or torn in large pieces
1/2 white onion, sliced and rings separated
2 cloves or more to taste garlic, chopped
1/2 small zucchini, sliced
Green onion or basil, chopped, to taste

2 tbsp olive oil mixed with spices

Split pizza dough in two if you prefer to make two small pizzas. Knead and roll dough into a ball and press, on lightly floured surface, into a six-inch circle. Roll the dough out until the desired thickness. If it's fairly thick, poke holes in it with a fork. Place on a sheet (cookie or pizza).

Lightly spread olive oil on crust. Place toppings. We chose to spread the "cheese" out first, and then the kale, tomatoes, mushrooms, yam, onions, garlic, basil, etc.

Bake for 15 - 20 minutes, or until your personal ideal of crispy.

We made this again just the other day (we originally made it for Kale Week but were late in entering it) and it was even tastier so I'm posting the slightly altered recipe with the original pictures. The crust is new!
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[User Picture]From: malloreigh
2006-11-04 12:07 am (UTC)

Re: Tofu Ricotta Sauceless Pizza

Eep, I forgot to say that you should bake it at 350. Well, bake it at whatever, but we baked it at 350.
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[User Picture]From: webtar
2006-11-10 06:35 pm (UTC)

Re: Tofu Ricotta Sauceless Pizza

That's like a salad and a pizza together. I love it!
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[User Picture]From: xemcats
2006-11-07 05:25 am (UTC)

Classic Late-Night Pizza


*2 packages active yeast
*2/3 C plus 4 T warm water
*3 C flour
*1/2 C olive oil
*1 t salt

*16 oz can whole peeled tomatoes
*1/4 t salt
*1 t sugar
*1/4 t pepper
*1/4 t basil
*1 t oregano

*One package Follow Your Heart Vegan Gourmet cheese (I use Monterey Jack)
*Vegan pepperoni
*1 green pepper, sliced
*Oregano, basil, salt
*Olive oil


1. Dissolve yeast in warm water and let sit until bubbly
2. Mix all ingredients together
3. Knead for 5 minutes
4. Put dough in lightly oiled bowl and cover
5. Let rise until doubled, about 1 hour
6. Place dough in oiled pizza pan and spread evenly around, going up the sides for the crust

1. Remove the juice from the tomatoes by placing in a strainer and squeezing with hands
2. Mix in seasonings
3. Spread over the pizza dough in pan

1. Spread the cheese all over that MFer
2. Drizzle with a touch of olive oil and salt (these things both help the cheese melt, in my experience)
3. Layer on the pepperoni and green peppers
4. Sprinkle with just a pinch of oregano and basil

Bake the pizza for 20-25 minutes at 425 degrees. If the cheese hasn't sufficiently melted, turn on the broiler and put the pizza directly under it for like...less than a minute. Be careful because the crust could easily burn this way! If you're worried about that, cover the crust in foil and leave the rest of the pizza exposed to the broiler.

...EAT! Goes best with a giant mug of cheap beer.
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[User Picture]From: webtar
2006-11-10 06:36 pm (UTC)

Re: Classic Late-Night Pizza

very classic, specially with all that grease!
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[User Picture]From: zenpawn
2006-11-10 09:35 pm (UTC)

Mini Mexican "Pizzas"

These mini Mexican pizzas are perfect for my CRONies, gluten-freers, and as delicious appetizers. Let's see how they do up against the more traditional "pies." :)

2 slices of butternut squash
1/2 cup cooked black beans
1/4 medium red onion
several cloves garlic
1 tomato
1 jalapeno
1 teaspoon lemon juice
1 teaspoon adobo seasoning

Preheat oven to 425 F.

Dice onions, garlic, jalapeno and tomato. Stir together with 1 teaspoon lemon juice and set aside.

Peel the non-hollow end of a butternut squash and slice off two approximately 2" thick rounds. Cut minor depressions into slices to hold the toppings better and to look more like your standard crust.

Mash cooked black beans with a fork. Divide evenly and press into squash shells. Top with diced ingredients...

...and a sprinkling of adobo seasoning. Bake on a greased cookie sheet for 20 minutes.

These were so good! If you are patient enough to let them cool a tad, or have fire-proof hands, you can pick them up and eat as finger food.

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From: ilovemypitbull
2006-11-11 09:43 pm (UTC)

Re: Mini Mexican "Pizzas"

I have been looking for a more CRON-ish alternative to pizza. This looks great - and I could imagine endless combinations for butternut squash, like maybe Indian or African flavors!
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[User Picture]From: webtar
2006-11-12 07:44 pm (UTC)

Re: Mini Mexican "Pizzas"

Interesting! I always overlook butternut squash, but they do make perfect little rounds don't they?
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From: lux_roark
2006-11-15 12:50 am (UTC)

Re: Mini Mexican "Pizzas"

I never thought about using squash for GF pizzas. I'll have to try this recipe for my son this week.
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[User Picture]From: webtar
2006-11-12 07:33 pm (UTC)

Carrot-Pear Pizza w/ Tahini Sauce

Carrot Pear Pizza w/ Tahini Sauce Carrot Pear Pizza w/ Tahini Sauce

Carrot Apple Pizza:
Pizza dough by Trader Joe's.
1/4 block silken tofu
2 Tbl. Tahini
1 clove minced garlic
1 1/2 large grated carrot
frozen spinach
salt and pepper to taste

Prepare dough as suggested.
In a food processor chop garlic. Add tofu and tahini. Blend until creamy.
Spread the sauce over the dough.
Sprinkle the grated carrot until evenly coated.
Add 1/2 pear in slices.
Sprinkle frozen spinach clumps over carrots.
Bake as suggested.
Carrot Pear Pizza w/ Tahini Sauce Carrot Pear Pizza w/ Tahini Sauce

This pizza is a wonderfully simple pizza to put together and the taste is outstanding. For those who like the combination of savory with a hint of sweet - this is for you.

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(Deleted comment)
From: gouda329
2006-11-18 07:49 pm (UTC)

Re: Seitan Pepperoni Pizza

Pepperoni Pizza

Half-Whole Wheat Crust
1 package of yeast (1 tablespoon)
1 cup warm water
1 1/2 cup all purpose flour
1 1/2 cut whole wheat pastry flour
1 teaspoon sugar
2 teaspoons olive oil
1 teaspoon salt

1. Mix the warm water and sugar together until the sugar dissolves. Sprinkle the yeast on top of the water and gently mix in the yeast until it is wet. Leave it for 5 - 10 minutes until bubbly.
2. Mix flours and salt together. Add oil to water-yeast mixture. Pour water-yeast mixture over the flour. Mix with a wooden spoon until you are no longer able.
3. Knead dough until smooth and no longer sticky, about 10 minutes.
4. Allow dough to rise until doubled, about an hour, under plastic wrap.
5. Punch dough down. Divide into two pieces. I only used one crust, and the other is in my freezer waiting for a later date.
6. Spread out a little bit of cornmeal on the counter and roll out dough until 12 - 14 inches round.
7. Poke the dough a few times with the tines of a fork, so no large air bubbles will form.
8. Arrange sauce and toppings on pizza.
9. Cook in a 500 degree F for about eight minutes. I just did it on the rack directly because I couldn't find my pizza stone.

Pizza Sauce
1 14oz diced tomatoes
2 tablespoons tomato paste
2 cloves garlic
basil, oregeno, black pepper, etc to taste

1. Brown garlic for 30 seconds with a little bit of olive oil. Add tomatoes and tomate paste. Stir to combine. Add herbs and spices to taste.
2. Simmer for about 10 minutes until warm and bubbly.


Seitan Pepperoni
(I adapted this from Vegan Vittles)

1 1/2 cup instant wheat gluten four
2 T nutritional yeast flakes
1 T Hungarian paprika
1 t freshly ground cumin
1/4 t dry mustard
1 freshly grated garlic clove
1/2 t freshly ground black pepper

3/4 cup water
4 T tomato paste
2 T soy sauce
2 T olive oil

1. Place wheat gluten and the remaining dry ingredinets in a large bowl. Mix to equally distrbute spices through the flour.
2. Whisk together all liquid ingredients.
3. Pour the wet into the flour and mix to combine. It will quickly become very hard mix.
4. Knead for about a minute or so until combined.
5. Preheat oven to 325F.
6. Form the gluten into two 10in logs. Wrap in parchment paper and then foil.
7. Bake for about an hour until firm.
8. Unwrap and let cool. When it is cool, wrap in plastic wrap and refrigerate for several hours. (It also freezes well at this point.)

The pepperoni was really good. The crust didn't rise as well as all white flour crusts, but it had a good whole wheat flavour.
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