Sunday, December 14, 2008

Pizza Night and Brunch!

We had some friends over this weekend for an overnight so that gave me the opportunity to create pizzas--and brunch in the morning! What fun!

So last night we made a couple pizzas with our vegan cheeses we got from Pangea the other day. First, I made the dough with my Kitchen Aid stand mixer using the recipe from Vegan with a Vengeance. The pizza sauce came out of a can! The first pizza was to be a buffalo tempeh pizza! So we used Katie's recipe for the tempeh. However, the sauce was altered a bit. We like it spicy so used 4 T of margarine, 4 T of hot sauce and 1 T of agave. While the tempeh was bakin', we sauteed up some red onions and crimini, shiitake and oyster mushrooms for the 2nd pizza. So our first pizza was mozzarella teese and blue sheese with pizza sauce and buffalo tempeh and the second one was just the sauce, mozz and mushroom combination. Both pizzas had an awesome thin crust. Definitely the best pizzas I've made yet. We ate every last crumb of both pizzas!

Here's Eric enjoying a slice of the 'shroom pizza!


This morning, while Eric and our friends were still sound asleep, I woke up bright and early to make Tofu Florentine from Veganomicon! It involved home fries, broiled tofu and cheezy sauce, toast and steamed spinach. It was some breakfast! Sorry for the crappy picture but here it is.

3 comments:

Alice (in Veganland) said...

I love pizza night! but now my favorite Asian shop has closed and I can only find very overpriced tempeh... And vegan cheese is also overpriced, so next time I'll use pesto or olive tapenade instead of the to give it an extra kick!

Jesser said...

Ooh that looks tasty! I should keep some pizza makings around for the next couple of weeks while we get thru Christmas insanity!

Bianca said...

Oh man, that buffalo pizza sounds so good. I wanna come over next time ya'll have pizza night!

And my dad just ordered me some Dr. Cow Cashew and Hemp Seed Cheese (the regular cashew flavor was on backorder) from Vegan Essentials. I can't wait to try it!