I don't know if anyone here has ever been to Pizza Luce
(an italian restaurant in Minneapolis, MN)
but they have this AMAZING vegan mock duck muffaletta..
I usually order it without the mock duck, because I am always hesitant about it..
but it is still always amazing.
It has a vegan ricotta cheese that is a "special recipe" to the restaurant
and barbeque sauce and other amazing things..
the description is:
spicy mock duck and our very own 100% dairy free rinotta uncheese (*contains nuts)
with our special blend of olives, peppers and garlic topped with barbeque sauce,
onions, tomatoes, banana peppers, lettuce and italian dressing, served hot
it is honestly, the most amazing thing I have ever eaten.
so I was wondering if anyone had a recipe for vegan ricotta..
one that you have tried and love..
because short of going to work for this restaurant when I move to minnesota,
I have no idea on how to duplicate this recipe..
which is sad because it might be my favorite food ever..
and I live 800 miles away from it.
i just made the best chocolate cake EVER. it's from 'the garden of vegan', pg. 198, "suzy spoon's two-layer chocolate mud cake".
You have to try this! I love pizza, but sometimes soy cheese/vegan cheese really rubs me the wrong way, & sometimes pizza with no cheese is just too boring for me. I made this for lunch today and it was so delicious... (it's from the Uncheese Cookbook, paraphrased by me.)
2 6-inch tortillas (i used flour, but the recipe said corn.)
1/2 cup white beans
3 tablespoons of pizza sauce (i used spaghetti sauce, which worked fine)
1-2 tbsp olive oil (optional, i skipped this)
1-2 tbsp vegan parmesan sprinkles
1/4 tsp oregano
1/4 tsp garlic powder
pinch each of: salt, pepper, and cayenne pepper
preheat oven to 400 degrees f. lay tortillas on a dry cookie sheet. put ALL remaining ingredients in a bowl & mash them up with a fork or potato masher. Spread the mixture on the tortillas. Bake until tortillas are crisp & pizzas are golden-brown on top (15 to 20 minutes.)
I'm sure these would be great topped with veggies of choice, too.
so tasty & filling, and the white beans give it a similar texture to a pizza with cheese.
i have been looking around and have been reading a lot about ener-g egg replacer being kind of bad for things like a quiche. i was planning on making one tonight and have already made my vegan pie crust. if i don't end up making the quiche, any ideas on what to do with this uncooked wheat pie crust i have sitting here? should i just go ahead and try the quiche? i just don't want it to go to waste if it is really nasty.
quick, whats an alternative for white wine in a recipe?
I don't drink, so I don't keep it around. what might I have around that would work?
(I'm wanting to make the baked macaroni and cheese from the uncheese cookbook)
seriously, i cannot figure out how the asian restaurants do this. i've tried browning/frying tofu to come out like they make it at asian restaurants a dozen or so times and it's a disaster each time.
i dice it into cubes and cook it on high (gas stove) in a non-stick skillet with some vegetable oil until browned on the one side then flip it to another side, etc. but it usually falls apart when i try to turn it over. the browned part will stick to the skillet and come off the cube when i try to turn it over. that's the most common of the problems.
what am i doing wrong? i can cook anything else with amazing finesse but my favorite food is always a failure.