Well, I'll probably be making pizza this week, but of course, the perennial questions arises: What toppings should I use?
I have a melty nurtitional yeast recipe from the New Farm vegetarian cookbook, which should be decent. Seitan is an option, as is tofu. Someone made these awesome meatballs recently that could be adapted to pizza needs. But as for vegetables? That's a bit more difficult. I love artichokes but they're more expensive than I'm willing to budget for.
I'll be making several pizzas, of course, so I have plenty of opportunity for variety.
How do you like your pizzas? Tips, suggestions? Anyone ever tried to make pepperoni out of seitan?
(I'm considering buying my own real cheese and putting it on one of the pizzas, health be damned, but that's not really the point.)
Last night I cooked my first batch of chickpeas from dried beans instead of using canned. After soaking overnight I simmered them for about two hours, and behold: the perfect chickpeas for hummus! My hummus turned out much better using dried/soaked/simmered beans than canned. If I'd had the time, I would've peeled off the skins but the hummus still turned out well.
I'll probably still rely on canned beans now and then, but I definitely plan to start using this method instead of always breaking out the can opener :)
does anybody have a recipe for vegan abelskiver? it's like danish pancake balls, if you've never heard of it. best thing ever. i don't know how to veganize a recipe because the eggs are separated in all the ones i've seen, and i don't know a substitute for just egg whites or just egg yolk. any suggestions?
here is the recipe that came with my pan if you want to see.
4 eggs, separated
1 tbsp. sugar
2 cups cake flour (is this like pastry flour?)
1/2 tsp. salt
1 tsp. baking powder
1/4 cup melted butter
scant 2 cups milk (what does this mean? a little less?)
beat egg yolks until light. add sugar and beat until thickened. stir together dry ingredients and add alternating with butter and milk. beat egg whites until soft and fold into batter. fill each cup aebelskiver pan 2/3 full, cook over medium heat until bubbly, turn with fork and cook on other side until brown. serve with syrup or jam.
thank you to everyone who helped me out with my problems baking bread. i baked three loaves trying different suggestions and they all turned out really crappy. so, i went and bought different yeast. alas, that was my only problem, i guess. i think the water had something to do with it because my bread wasn't rising with the previous yeast either.
when i was particularly unsuccessful, i was using rapunzel organic (it also says fair trade. how and where is yeast harvested? how is it grown?) individually packaged yeast. has anybody used this kind before? i'm assuming something happened to the box that i got my yeast fromm before i purchased it, because i don't think that it's just a crappy brand of yeast.
thank you for all your suggestions.. i am going to make the biggest and best sandwich ever today!
It seems most of you all love tofu, just like I do. I love it so much I'll eat it on its own. I recently met this old vegetarian guy who loves tofu so much he'll go to the supermarket, grab a packet, and be UNABLE to resist cracking it open and eating it on the spot. By the time he gets to the counter he'll have eaten it all and has to just hand the empty packet to the checkout person to pay for it. =) I thought that was so cute.
BUT I used to HATE tofu, and my theory is that it's an acquired taste. Does the same go for any of you? That the first time you tried it it was gross and disgusting and horribly beany? Most omnivores I know seem to have this HUGE aversion to it, but I keep thinking if I can just make them eat enough....