Tag Archives: Vegan Pizza

Baltimore Vegan Drinks @ Toss, November 12th

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Ready for vegan pizza? Yes, we are too! On Wed. November 12th Baltimore Vegan Drinks will meet at Toss Pizzeria, 5716 York Rd, Baltimore, MD 21212, from 7pm to 9pm. Toss offers A-MAZ-ING vegan pizza, with fresh, house-made crusts and sauces. Our personal favorite is Voodoo’s Roasted Eggplant – with Daiya cheese, roasted eggplant, roasted red peppers, black olives and herb-garlic sauce. Get a large, you will want leftovers!

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Toss is located in Baltimore City, near the Belvedere Square Market. There is free parking in the back, and on-street parking is free after 6pm.

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But Toss isn’t just yummy pizzas. They also have calzones, pasta dishes, appetizers, huge salads and delectable veggie sandwiches with house-made foccacia rolls.

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Come on down. We’ll be there, as well as a few dozen of your other vegan Bmore pals. We will save you a seat. But, um, no promises on the pizza. I can’t promise to save you a slice of heaven. Sorry!

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In case you needed a little more temptation… how about  the ‘shroom pizza, all loaded with Daiya and spinach and red peppers?  Eurkea! Toss also has vegan, gluten-free crust available and this event is BYOB, so bring your favorite. The restaurant carries Honest Tea, Simply Juices, Odwalla juices and soda, so mixers are ready to go.

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Toss Pizzeria, 7pm to 9pm on November 12th. Baltimore Vegan Drinks. Be there… or be seriously bummed out because you missed it.

Garlic Cream Sauce

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Sometimes a fancy tasting recipe can be really easy to make. This is one of those. The secret is all in the garlic. You’ve got to roast it. There’s no shortcut. But really, that’s easy too. Just follow the directions from our previous post! The roasted garlic gives this simple sauce a level of unexpected flavor and sophistication that will make pizzas, pastas and sandwiches really come alive!

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Four entire bulbs garlic, roasted (see our post on how to do this from 2011)
One container vegan cream cheese, room temperature (we used Daiya plain)
4 or 5 Tbls. white miso (we used Westbrae Mellow Miso )
Pinch white pepper and salt, to taste

Roast garlic per Natural Nick’s method (from our blog, 2011), and allow to cool to room temperature.

In a food processor or blender, squeeze all four bulbs of garlic into the processor/blender container.  Don’t add any skins, but get all the garlic in you can. Add soften vegan cream cheese, white miso and a pinch of white pepper. (Add salt if you want, we usually think the miso is salty enough.) Blend together until completely incorporated and smooth. It will be a pale tan color with soft flecks from the roasted garlic.

There are many wonderful uses for this sauce. We like it on pizzas, just smear some on a crust and bake. It’s also great tossed through warm pasta and veggies, or on the inside of wrap or sandwich. Liven up a morning bagel with some garlic cream sauce, too. Easy and versatile!

BBQ Beyond Meat Pizza

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Once I saw a woman with a tee shirt that read “Anything you can make, I can make vegan” – and her sentiment echoed in my mind recently as I watched a commercial for BBQ pizza. I mean, hello, of COURSE vegans can also enjoy a BBQ pizza!

The key to making this pizza really tasty is planning ahead. You’ve got to do the marinade step because it gives the flavors a chance to mingle. We used Beyond Meat Chicken-Free Strips with store-bought BBQ sauce. This recipe has been a fast favorite in our home – we’ve served it to guests, ate it for lunch and dinner – basically, we love it!

Our favorite pizza crust is a recipe by Bobby Flay, which is designed for grilling. We make our pizzas on the grill on a pizza stone. But you can use any crust recipe you prefer – or just buy pre-made crust if you aren’t into messing around with dough rising and such. You don’t have to grill pizzas, either! You can make this in any oven or even make small ones in a toaster oven!

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BBQ Beyond Meat Pizza

One package Beyond Meat Chicken-Free Strips, Grilled flavor

1 cup BBQ sauce ( we used Jack Daniels Spicy Original)

1/2 cup chopped cilantro

1 jalapeño, seeded and diced fine

2 cups vegan cheddar shreds (we used Daiya)

One pizza crust (recipe by Bobby Flay or use your favorite!)

1/4 cup cornmeal
1/2 cup scallions, chopped

Coconut bacon, optional (we used Zia’s or try Phoney Baloney)

Shred Beyond Meat chicken strips with a fork into pieces. Mix with BBQ sauce, cilantro and jalapeño and allow to marinate several hours or overnight. Roll out pizza crust and dust bottom with cornmeal, so you can move the pizza later. Top with half of the cheddar style shreds. Follow with BBQ Beyond Meat. Cover with remaining cheddar shreds, scallions and a sprinkle of coconut bacon.

This recipe makes one large or two medium pizzas. If you are going for small personal-sized pizzas, it will make 3 to 4, based on how you roll out the dough and distribute the toppings.

If you are baking your pizza in an oven, preheat it to 400 and bake on a large cookie sheet or pizza stone for 10-12 minutes, until crust is baked/edges are browned, and the cheddar-shreds are melted and gooey. Cut into slices and devour.

If you are using a grill, preheat your charcoal for about 20-30 minutes with pizza stone on top. Slide the pizza onto  the heated pizza stone (this is where you really need that cornmeal, to make it slide!) and cook, covered, for about 4 to 6 minutes. Depending on your grill, if there are hot spots, you may need to turn the pizza about half-way through to prevent burning. Grilled pizzas are SO yummy – try this if you can!

 

Cook’s Notes: Finding Beyond Meat is getting easier all the time. Locally in Maryland, you can get it at Roots Market, David’s and MOM’s. Nationally, you can find it at Whole Foods. If you still can’t locate it, try this recipe with Gardein‘s faux chicken, which is super easy to find everywhere, even Target!  For BBQ sauces, you can make your own if you want to avoid added sugars and corn syrup. If you decide to buy BBQ sauce, read labels! Some contain pork, beef and dairy.  Want homemade pizza crust taste without all the hassle? Just stop by your favorite pizzeria – they almost always will sell you some pre-made dough. Bring it home, roll it out – and you’re all set! Trader Joe’s also makes a wonderful fresh pizza dough.

Baltimore Vegan Drinks @ Joe Squared/Power Plant

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There’s nothing like pizza and a cold brew on a June evening. So if you’re in the Baltimore area, stop by Joe Squared/Power Plant, 30 Market Place in Baltimore on Tuesday evening, June 17 from 7pm to 9pm for Baltimore Vegan Drinks.

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Joe Squared is best known for their sourdough-crust pizzas. They have even been on Food Network! The vegan options are pretty vast. Try any of these toppings…  Crushed tomato sauce with … vegan cheese, apples, artichokes, asparagus, avacado, basil , black beans, broccoli, carrots, cilantro, corn, eggplant, dill, fennel, mint, mushrooms, grren or black olives, onions or shallts, bell/jalapeno/pepperocini peppers, pineapple, white or sweet potatoes, rosemary, spinach, thyme, fresh/roasted/sundried tomatoes or zucchini.

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The special pizza for the night will feature OLD BAY potatoes, spinach and sun-dried tomatoes. Yea, it’s pretty awesome. We tried it.

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The tastiness doesn’t stop at pizza, though. Joe Squared knows how to feed vegans! There are house-made veggie burgers, dinner salads and soup.

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And the RISOTTO is in a league all by itself!  With flavors ranging from asparagus/orange, avocado/pine nut/corn, and roasted mushroom with almonds and thyme to sweet potato/sage and spinach with red onion and walnuts, these rice entrees are gluten-free and fabulous.

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So plan to stop by. There’s outdoor seating if it’s nice. Or hang out inside at the bar, where you can hook it up with the evening’s drink specials: Dale’s Pale Ale or Mama’s Little Yella Pils for $4 and Mojitos for $5.

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Don’t forget – that’s Tuesday June 17th at Joe Squared/Power Plant from 7pm to pm. See you at Baltimore Vegan Drinks!

Pizza Monkey Bread

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Does everyone remember Monkey Bread from childhood? Those fun little dough balls, all smothered in nuts and sugary syrup, crammed into a bundt pan – that’s good times. But what ELSE can happen with Monkey Bread? Why not go savory? After all, it’s just rolls from a can, and they’re technically savory already. So we went there. The ultimate TV-time supper. Pizza Monkey Bread.

Our dinner conversion began with Beyond Meat Crumbles. We sauted it with pizza fixins and then stuffed it into the dough. Really easy. This would be a good recipe for kids to help with. Stuffing and rolling the monkey bread is perfect for little hands.

We used Beyond Meat vegan beef, onions, bell peppers, vegan pepperoni, and fresh herbs in our Pizza Monkey Bread. But if you prefer mushrooms or artichoke or sun-dried tomatoes or veg-sausage crumbles – any of that will work. You just need to be mindful of how much you add, or you’ll end up with more filling than rolls.

This recipe uses two rolls of Cresent-style dough and makes 16 Monkey Bread rolls. It serves four to six, unless you have teen-age boys in the house. Then maybe only two or three. 🙂 To vegan Crescent-style rolls you don’t need to go far. Pilsbury brand is vegan, as well as Trader Joe’s and many store brands, like Giant.

 

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Pizza Monkey Bread

1 cup onions, chopped

1 Tbl. olive oil

1 cup green bell pepper, chopped

2 cloves garlic, minced

1 pack vegan pepperoni (we used Yves)

1 bag Beyond Meat Beef-Free Crumbles, “Beefy” Style

2 Tbl. fresh basil, chopped

2 Tbl. fresh parsley, chopped

1 Tbl. fresh oregano, chopped

1 1/2 cups pasta sauce, separated (your fave, we used Muir Glen)

2 cups vegan mozzarella shreds (we used Daiya)

non-sticking cooking spray

2 tubes Crescent-style dough

 

Preheat oven to 375.

In a large pan over medium heat, saute chopped onions in olive oil until soft and wilted, about 4-6 minutes. Add chopped green pepper and garlic and saute another minute or two, to warm through. Next, stir in the vegan pepperoni, Beyond Meat Beef-Free Crumbles, fresh herbs, 1/2 cup pasta sauce and 1/2 cup vegan cheese shreds.  Combine all ingredient and stir frequently until everything is warmed through and gooey with melted cheese. Turn off heat and prepare to make the rolls.

Coat a large casserole pan with non-stick spray. Pop open the Crescent-style tubes and unroll the dough. Using a spatula, eyeball your filling and make a mark for “half” and then “quarters.” Each dough triangle will hold 1/4 of each quarter of filling. Spoon the filling onto the triangle and cover with dough edges, sealing as best you can. Place in sprayed casserole. Repeat with remaining 15 dough triangles.

Bake for 15-18 minutes, until all monkey-rolls are crispy and lightly browned. Pull out of oven and top each roll with a heaping spoon of remaining pasta sauce. Top with all remaining cheese shreds. Return to the oven for 2 to 5 minutes, as long as it takes your shreds to get melty.

Serve warm with lots of napkins on the side! This is a messy, eat-with-your-hands supper!