Where do we go from here?

Wednesday, May 18, 2011

Is Vegan Pizza Our Favorite Supper?

I ask myself this question, but I find I do not know the answer.  It is our favorite supper when we are having it for supper.  As we did tonight.  A big fat pizza full of veggies, of which we could only eat half, so there is half left for lunch tomorrow.  It is for sure one of our favorite suppers.  And here is how I make it:

I am a big fan of shortcuts when cooking, as a pizza like this would have taken me all afternoon to make, if I made everything from scratch.  This would have left no time to work in the yard, go to the Y for the daily workout routine, and pick up a few things at Trader Joe's.  So, the first shortcut is the crust - we love Rustic Crusts line of pizza crusts, the Tuscan Six Grain being our favorite.  I bake the crust for about five minutes on a pizza stone, then haul it out of the oven and let it sit and wait for the toppings to get ready.  For the topping I use a mix of fresh and frozen veggies.  Tonight's fresh veg were zucchini, mushrooms and garlic, the frozen were the SW blend from Whole Foods (red and green peppers and onions), roasted corn kernels (from TJ's).  I added some green chile to the mix, sauteed it all until it began to soften.  I used TJ's no-salt-added fire-roasted salsa on the crust instead of tomato sauce, as this pizza has a Southwestern bent, then piled on the veggies.  I sprinkled it all with Daiya shredded cheddar cheese alternative (a great find, it melts and tastes truly almost like cheese), put it back on the pizza stone and baked it for ten minutes in a 450 degree oven.

The first time I tried to make a veggie pizza I didn't prebake the crust, didn't precook the veggies, and it ended up a total catastrophe.  I kept on trying to figure it out, and tonight's was the best ever yet.  I use different vegetables, sometimes use the Daiya mozzarella fake-o cheese, and just have fun with it.  With a big green salad it is a supper that makes us feel happy and blessed to have such a delicious and healthy treat!!

P.S. - Ho! No sooner do I mention Daiya cheese sub in a post, but Ellen Kanner writes about it in her Miami Herald column, The Edgy Veggie.  She includes a recipe for cheese grits, a dish I learned to love as a high school boarding student in North Carolina. Feels good to be in such exalted company.  At last, a vegan cheese that tastes like the real thing.  


Cynthia said...

I'm going to have to pass this on to the womanchild. She's been vegetarian for awhile now and recently told me she's going vegan for 30 days to see how it works for her.

marigolds2 said...

Cynthia, good for her!! If she wants to pick my brain (such as it is)feel free to put her in touch with me. I can pass along a lot of great sites and so forth, recipes and ideas. I'm gathering resources, as I'm going to teach a class on "Going Vegan Without Going Nuts" at UNM Continuing Ed in the fall.