Enter subhead content here

Pizza  Recipes, Vegan

California  Pizza  

Makes  2  servings;  259  Calories per  serving

2  tsps.  oil

1/2  cup  chopped  onions

1/2  cup  chopped  red  or  green  bell  pepper,  or both  kinds

2  flour  Vegan  tortillas

1/4  tsp.  dried  oregano

1/8  tsp.  garlic  powder

2  ozs.  Vegan  shreddable  *motzarella  type  cheeze (A few recipes follow)

Preheat  oven  to  400.  Have  a  baking  sheet 

ready.  Heat  oil  in  a  small  non  stick  skillet 

over  medium  heat.  Add  onions  &  bell  pepper. 

Cook  5  minutes,  or  until  tender,  stirring 

frequently.  Place  tortillas  on  baking  sheet. 

Spread  onions  &  bell  peppers  evenly  over 

tortillas.  Sprinkle  with  oregano  &  garlic 

powder.  Arrange  tomato  slices  over  onion 

mixture.  Top  with  Vegan  cheeze.  Bake  12 

minutes,  or  until  tomatoes  are  hot  &  cheeze  is

melted.

*Mizzarella Cheeze

1 cup water 

2 garlic cloves, roasted 

2 Tbs. fresh lemon juice 

1 to 2 Tbs. Tahini,  the larger amount makes it

cheezier 

1/4 cup nutritional yeast 

3 Tbs. Quick  cooking rolled oats 

1 Tb. Arrowroot,  or cornstarch 

1/8 tsp. dry mustard 

1.5 tsp. onion powder 

1/2 tsp. salt, or salt  free seasoning 

Place all ingredients in a food processor or

blender, and process until completely smooth. Pour

into a small saucepan and cook over medium heat,

stirring constantly, until smooth and thick.  Cook the

sauce until you reach the consistency you want,  it

will thicken right up to a spread if you let it. If

you're going to have it sit while you assemble the

pizza, stop cooking when it's a little on the thin

side and cover the pot. It thickens as it cools. 

*Mizzarella, Mock 

1/2 cup nutritional yeast flakes 

1/4 cup cornstarch 

2 tbs. flour, whole wheat flour will give it a nicer

flavour             

1 tsp. salt 

1/2 tsp. garlic powder 

2 cups water 

1/2 cup oil 

Mix the dry ingredients in a saucepan. Whisk

in 1 cup of water & cook over medium heat, whisking

constantly until it thickens & bubbles,  it goes

really quick, so don't walk away. Remove from heat &

whip in 1/2 cup oil & mustard. Put back on the heat &

slowly add the remaining water. Cook until thickened &

bubbly,  it will have the consistency of nacho cheeze

sauce, which btw this is great for.

*Miztarella  Cheeze

Makes  3  cups;  33  Calories per  2  Tbs.

2  cups  water

1/2  cup  nutritional  yeast  flakes

1/3  cup  quick  cooking  rolled  oats

1/4  cup  Tahini

4  Tb.  Arrowroot  or  cornstarch

3 to 4  Tbs.  lemon  juice

1  Tb.  onion  granules

1  tsp.  salt

Process  all  the  ingredients  in  a  blender  for 

several  minutes  until  very smooth.  Pour  into  a 

saucepan  & cook  over  medium  heat,  stirring 

constantly,  until  very  thick  &  smooth.  Pack 

into  a  lightly  oiled,  3  cup  rectangular  mold, 

loaf  pan,  or  similar,  &  cool.  For  round slices,

pack  into  a  small,  straight  sided,  cylindrical 

container.  Cool,  cover,  &  chill  overnight.  To 

serve,  turn  out  of  the  mold  &  carefully  slice.

Keep  refrigerated.

Easy Pita Bread Pizza

by Sweet Chef; 1 servings 1 mini pizza; 1 serving is 165 calories; 12 minutes 5 minutes preparation

1 *pita bread (Recipe follows)

*Vegan spaghetti or pizza sauce (Homemade recipe below)

shredded Vegan cheeze, any type will do, *motzeralla is good.  (Few Recipes above, Recipe for *Melty White Cheeze below)

1 pinch oregano

1 pinch parsley

1 pinch basil

olive oil

toppings: *Vegan Papaloni (Recipe below) 

Brush on a little olive oil on the pita. Take sauce and spread as much as you like on your pita. Sprinkle as much shredded Vegan Cheeze as you like. Pinch on the oregano, parsley, basil, and salt if you like. You can now add on any toppings you want. Bake in an oven for 7 minutes at 400*, or until cheeze starts to get a little golden, times may vary. Slice with pizza cutter.

*Arabian Pita Bread

by  najwa; Makes 18 Pitas; 1? hours; 15 minute preparation,  120 calories per pita

3 cups flour

1 Tb. non fat dry soy milk powder

6 Tbs.  oil

1 Tb. instant yeast

1 to 2 tsps. Vegan sugar

1/2 tsp. salt

1 1/2 cups water

Mix yeast, water and sugar. Set aside. In a large bowl, combine flour, dried soy milk and salt. Pour oil and water and mix well. You might need to add more flour or water, depending on the absorbency of the flour. Knead dough briefly, divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15 to 30 minutes. Roll one ball out and cook in a saucepan until large "bubbles" form. Flip pita over and cook the other side for a few more minutes. I flatten it out with a spatula. Keep bread warm,  wrap in a towel or place in a plastic sandwich bag, while cooking the rest of the bread. These freeze well.

*Little Joe's Spaghetti Sauce

by lynnski / LA; 12 servings;  86  Calories per serving  2? hours 20 minute preparation

3 Tbs. olive oil

1 medium onion, chopped

2 Tbs. bell peppers, minced

1 celery, chopped

1 garlic clove, minced

1 28 oz. can whole tomatoes, chopped

1 28 oz. can tomato puree

1 Tb. dried basil

1 Tb. crushed dried oregano

1 bay leaf

1/2 cup dry red wine

1 cup water

2 tsps. salt

1/2 tsp. black pepper

Heat oil in a large heavy pot. Add onion, green pepper, celery and garlic and sauté until vegetables are tender. Add tomatoes, tomato puree, basil, oregano,and bay leaf. Simmer for one hour, stirring frequently. Add wine, water, salt and pepper. Simmer one hour longer. If sauce is too thick, add water.

*Seitan,  Salami,  Papaloni,  &  Pistrim

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak  

Makes about  8  to  10  servings;  139  Calories  per serving  

Dry  Ingredients:

1 1/2  cups  instant  gluten  flour,  vital  wheat 

gluten

1/4  cup  nutritional  yeast  flakes

Salami  &  Papaloni  Seasonings:

1  Tb.  paprika

1/2  tsp.  each  ground  cumin,  dry  mustard

1/4  tsp.  each  onion  granules,  ground  black 

pepper

1/8  tsp.  cayenne  pepper

Pistrim  Seasonings:

2  tsps.  paprika

1/4  tsp.  each  ground  cinnamon,  ground  cumin, 

ground  black  pepper

1/8  tsp.  each  cayenne  pepper,  ground  allspice

Liquid  Ingredients:

3/4  cup  water

4  Tbs.  tomato  paste

2  Tbs.  each  soy  sauce,  olive  oil

3  garlic  cloves,  pressed

1  tsp.  salt

Place  the  gluten  flour,  nutritional  yeast 

flakes,  &  the  salami  &  Papaloni  seasonings,  OR

the  Pistrim  seasonings  in  a  large  mixing 

bowl,  &  stir  them  together.  Place  the  liquid 

ingredients  in  a  bowl,  &  whisk  them  together. 

Pour  this  into  the  dry  ingredients,  &  mix 

thoroughly.  If  there  is  still  flour  around  the 

edges,  add  a  small  amount  of  additional  water, 

1  to  2  Tbs.  only.  You  should  now  have  a 

large,  firm,  spongy  mass  in  the  bowl.  This  is 

called  gluten.  Knead  the  gluten  directly  in  the

mixing  bowl  for  about  a  minute,  just  to 

blend.  Do  not  add  any  more  flour.  Preheat  the 

oven  to  325.  Form  the  gluten  into  one  smooth 

log,  about  6  to  8  inches  long,  for  salami  or 

Pistrim  or  2  longer,  thinner  logs,  about  9  to

10  inches  long  each,  for  Papaloni.  Wrap  the 

log, or logs,   tightly  in  silver  foil,  twist  or  fold 

the  ends,  &  place  on  a  dry  baking  sheet.  If 

you  do  not  want  foil  to  be  in  contact  with 

your  food,  place  a  sheet  of  parchment  paper  on

the  foil  before  rolling  the  gluten  in  it. 

Bake  the  salami  or  Pistrim  for  1 1/2  hours, 

bake  the  Papaloni  for  60  to  70  minutes. 

Unwrap  the  Seitan,  transfer  it  to  a  cooling 

rack,  &  cool  thoroughly.  After  gluten  is 

cooked,  it  is  called  Seitan.  When  completely 

cool,  wrap  the  Seitan  tightly  in  cling  film  & 

chill  in  the  refrigerator  for  several  hours 

before  eating.  Slice  into  paper  thin  rounds. 

*Melty  White  Cheeze 

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak 

Makes  about  1 1/4  cups;  80 Calories  per  1/4  cup  

Pour  this  thick,  luscious  sauce  over  steamed 

vegetables,  baked  potatoes,  macaroni,  for 

macaroni  &  cheeze,  toast,  corn  chips,  for 

nachos,  or  drizzle  it  over  pizza  or  casseroles 

before  or  after  baking.

1 1/3  cup  water

1/4  cup  nutritional  yeast  flakes

1/4  cup  quick  cooking rolled  oats,  not instant

2  Tbs.  tahini

1 1/2  Tbs.  cornstarch

2  tsps.  fresh  lemon  juice

1  tsp.  onion  granules

3/4  tsp.  salt

1/4  tsp.  garlic  granules

Place  all  the  ingredients  in  a  blender,  & 

process  until  completely smooth.  Pour  the  blended

mixture  into  a  1  quart  saucepan,  &  place  it 

over  medium  high  heat.  Cook,  stirring  constantly

with  a wire  whisk,  until  the  sauce  is  very 

thick  &  smooth.  Serve  hot.  Leftover  sauce  may 

be  stored  in  the  refrigerator.  It  will  become 

very  thick  &  firm  when  chilled,  but  will  turn 

melty  again  when  gently  reheated.  A  double 

boiler  works  well  for  reheating.  Variations: 

Smoky  Melty  Cheeze:  Reduce  the  salt  to  1/2 

tsp.,  &  blend  in  1  Tb.  light  miso  &  1/4  tsp.

liquid  hickory  smoke.  Chili  Melty  Cheeze:  Stir 

in  1/4  cup  canned  chopped  green  chilies.  Orange

Melty  Cheeze:  Blend  in  1/4  to  1/2  tsp. 

paprika.  Curried  Melty  Cheeze:  Blend  in  1/2 

tsp.  curry  powder.     

Focaccia  

Serves 6; Per serving: 195 Calories 

2 tsps. active dry yeast 

1/2 tsps. sugar 

1 tsps. salt 

2 Tbs. fruity olive oil, plus extra for the top 

2 1/2 to 3 cups all  purpose flour or a mixture of

whole wheat and white 

Cornmeal if using a stone 

1 1/2 tsps. coarse sea salt 

Dissolve the yeast and sugar in 1/4 cup warm water in

a small bowl and set aside until bubbly, about 10

minutes. Meanwhile oil a bowl for the dough. In a

mixing bowl, combine 1 cup warm water, then add the

salt, oil, and as much flour as the dough will hold.

Turn it out onto a floured surface and knead until

smooth, working in enough flour to make it easy to

handle, about 5 minutes. Place in the oiled bowl, turn

once, and cover with a damp cloth. Set in a warm place

to rise until doubled in bulk, about 45 minutes to an

hour. Turn out the dough and roll it into circle or

oval about 1/2 inch thick. Leave it whole or slash it

decoratively in several places, then pull on the dough

to open the cuts. Place on the back of a sheet pan or

a wooden peel dusted with cornmeal, brush with olive

oil, and sprinkle with coarse salt. Cover and let rise

again, about 30 minutes. Meanwhile, preheat the oven

to 400 F with a baking stone if you have one. Bake the

bread in the middle of the oven until the bread is

browned, about 30 minutes. To develop a crisp crust,

spray the bread with water two or three times during

the first 10 minutes in the oven. 

*Variations:  

*Herb Focaccia 

Very finely mince 2 Tbs. fresh rosemary or sage leaves. 

Knead half into the dough and sprinkle the remainder on top,

along with the salt, just before baking. If using sage

leaves, set aside some whole ones for garnish and add

them when the bread comes out of the oven. 

*Focaccia with Caramelized Onions 

Thinly slice 1 large onion

and cook it in 2 Tbs. olive oil over medium

heat until soft and dark gold, about 20 minutes. Stir

more frequently as the pan begins to dry. Season with

salt and pepper. Spread the onions over the risen

focaccia and sprinkle with dried oregano or chopped

rosemary. Pitted Gaeta or Nicoise olives are good too;

their salty tang sets off the sweetness of the onions.

Walnuts are also good with onions and olives. 

*Focaccia Sandwich Rolls

Divide the dough into four to six

pieces and knead each piece into a round. Press or

roll it out into a disk a scant 1/2 inch thick. If the

dough doesn't want to be worked, let it rest for 5 or

10 minutes, then go back to it. Cover and let rise,

then bake at 400 F until the rolls are well browned,

about 30 minutes. Spray them with water when they go

into the oven and once or twice more during the

baking. Remove from the oven and brush with oil.

Focaccia, 3 Grain, 3 Onion Focaccia 

Makes 6 servings; 251 Calories per serving

Prepare this dough the day before. After the first

rise, wrap and refrigerate the dough, then proceed in

the morning. For crunchier crust continue to bake

directly on oven rack for the last 3 to 5 minutes.

1 cup each, unbleached white flour, whole wheat flour,

and oatmeal 

1/2 cup cornmeal 

1 tsp. salt 

1 package dry active yeast 

2 tsps. each, poppy seeds, fennel seeds 

1 Tb. chopped pumpkin seeds 

1 1/2 cups warm water 

1 Tb. Agave Nectar or Vegan  sugar 

2 scallions, sliced

1 yellow onion, sliced 

1 red onion, sliced 

1 Tb. olive oil 

In a large mixing bowl, whisk together flours,

oatmeal, cornmeal, salt, and yeast. Add poppy, fennel,

and pumpkin seeds. In a small bowl, dissolve Agave Nectar or

sugar in warm water. Make a well in the centre of dry 

ingredients and add water, mixing until all liquid is

incorporated. Cover  and set aside in a warm place for

1 1/2 hours to rise.  Preheat oven to 400 degrees and

dust a 10 x 14 inch baking sheet with cornmeal.

Stretch and press the dough onto prepared baking

sheet, cover  with cling film, and let rise for 1/2

hour. In a large skillet over medium heat, sauté

scallions, and red and yellow onions in oil, stirring

frequently, for 10 minutes, or until onions are 

translucent, but not browned. Using your fingertips,

dimple the focaccia. Spread onions evenly over the

top, and press them well into the dough. Bake for 20

minutes or until golden and firm. Cool on a wire rack.

Mini  Pizzas 

Copied  from  "Simply  Vegan",  by  Debra Wasserman 

Serves  2  to  3;  314  Calories  per serving  

1  stalk  broccoli,  chopped

2  stalks  celery,  chopped  finely

1  onion,  minced

1/2  tsp.  oregano

1/2  tsp.  garlic  powder

1/3  cup  water

15  oz.  can  tomato  sauce

3  Vegan  *English  Muffins (Homemade recipe follows)

Sauté  broccoli,  celery,  onion,  oregano,  & 

garlic  powder  in  the  water  over  medium  high 

heat  for  5  minutes,  until  broccoli  is  tender, 

yet  firm.  Add  tomato  sauce  &  continue  heating 

for  3  minutes  longer.  Remove  from  heat.  Split 

English  Muffins  in  half.  Spoon  sauce  over 

muffins.  Sprinkle  with  nutritional  yeast  if 

desired.  Bake  at  400  degrees  for  12  minutes. 

Serve  hot.

*English Muffin Bread  

Makes 16 slices; 75 Calories per slice   

2 cups flour 

1 pkg. yeast 

1 tsp. Salt 

1/8 tsp. Baking soda (cruelty free brands, Do Not use

"arm & hammer") 

1 cup non fat,or low  fat, soy milk;  Unknown amount of water used 

1 Tb. cornmeal. 

Combine 1 1/2 cup flour with yeast, salt & soda. Heat

milk & water til 120 to 130  degrees. Add to dry

mixture & beat well. Stir in remaining flour to make

batter stiff. Grease a loaf pan. Sprinkle with

cornmeal. Place batter in pan & sprinkle top with

cornmeal. Cover & let rise 1 hour. Bake at 400  for 25

to 30 minutes. Remove from pan & cool on rack.

Mushroom  Pita  Pizza  

Makes  4  servings;  66 Calories  per  2  wedge  serving

1  tsp.  olive  oil

1/2  cup  onion,  diced

1/2  cup  mushrooms,  sliced  

1  6  inch  Vegan   *pita  bread (Homemade recipe below)

2  tomatoes,  thinly  sliced

8  small  fresh  basil  leaves

2  tsps.  chopped  fresh  oregano,  or  1/2  tsp. crushed, dried

1  oz.  Vegan  *Pirmishin cheeze (Recipe below)

Preheat  oven  to  400.  In  a  heavy  skillet  over 

medium  heat,  heat  oil.  Add  onions  &  mushrooms; 

sauté  for  5  minutes,  until  onions  &  mushrooms 

are  tender.  Meanwhile,  split  pita  bread  in  half

horizontally.  Place  pita  halves  directly  on 

oven  rack  &  bake  for  5  minutes  or  until 

lightly  toasted.  Arrange  tomato  slices  &  basil 

leaves  on  bread.  Scatter  cooked  onions  & 

mushrooms  over   top.  Sprinkle  with  oregano  & 

Vegan  cheeze.  Bake  for  5  to  8  minutes  or 

until  crust  begins  to brown  around  the  edges. 

Remove  from  oven  &  cut  each  pita  half  into  4 

wedges.

*Zucchini  Variation  

Makes  4  servings;  65 Calories  per  2  wedges

Substitute  1/2  cup  thinly  sliced  zucchini  for 

mushrooms  &  3  Tbs.  grated  Vegan  parmeshin 

cheeze  (Recipe  follows).  Proceed  as directed.

*Arabian Pita Bread

by  najwa; Makes 18 Pitas; 1? hours; 15 minute preparation,  120 calories per pita

3 cups flour

1 Tb. nonfat dry soy milk powder

6 Tbs.  oil

1 Tb. instant yeast

1 to 2 tsps. Vegan sugar

1/2 tsp. salt

1 1/2 cups water

Mix yeast, water and sugar. Set aside. In a large bowl, combine flour, dried soy milk and salt. Pour oil and water and mix well. You might need to add more flour or water, depending on the absorbency of the flour. Knead dough briefly, divide into 18 egg sized balls. Place on a floured surface, cover and let rest for 15 to 30 minutes. Roll one ball out and cook in a saucepan until large "bubbles" form. Flip pita over and cook the other side for a few more minutes. I flatten it out with a spatula. Keep bread warm, wrap in a towel or place in a plastic sandwich bag, while cooking the rest of the bread. These freeze well.

*Pirmeshin Cheeze  

Serves  24

1  cup  yeast  flakes

1/2  cup  slivered,  blanched  almonds  (*See blanching procedure below)

1/2  tsp.  salt

Place  all  ingredients  in  a  food  processor, 

process  until  almonds are  very  finely  ground. 

Sprinkle  on  top  of  desired  foods.  Store  in  an 

airtight  container  in  refrigerator.

*ALMONDS, BLANCHING 

Cover shelled nuts with cold water. Bring to a boil; 

simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch 

nuts to slip skins. 

Not a Pizza Pie  

Serves 8 

salt 

1 1/2 cup flour 

6 to 8 Tbs. soy milk 

6 Tbs. soy margarine,  or olive or canola oil 

1 bunch of kale 

2 tomatoes 

3 leeks 

nutritional yeast flakes 

lots of herbs 

olive oil for sautéing 

Crust: cut in oil or margarine into the flour. when

it resembles coarse bread crumbs add soy milk slowly.

form into a dough ball, wrap with cling film and stick

it in the fridge. While crust is chilling, slice and

sauté leeks until caramelized. Place in a bowl and set

aside. Next sauté kale until it has shrunk to nearly

half of its size. Leave it in the skillet and turn

burner off. Crumble tofu in bowl and add 1 Tb.

nutritional yeast and lots of savory herbs of your

choice, thyme, dill, oregano, cumin, ginger,

everything. Mix around with a fork. Preheat oven to

350. Take dough out from fridge. Place on big floured

surface and roll it out until it is about 1/4 inch

thick and really round and big. Put it in a pie or

tart pan. To assemble: First put the caramelized leeks

on the bottom. Use about 1/4 of the tofu spread on top

of the leeks and spread with a knife. Then add the

kale. A nice, big, green layer. Use all of it. Spread

remaining tofu mixture on top of kale with knife.

Slice tomatoes and put around in a pretty fashion.

Sprinkle with nutritional yeast, salt, and pepper.

Bake for 30  to  45 minutes.

Pizza  Pancakes  With  Seitan  Pieces

Dough  for  pizza:  Make  a  dough  out  of  flour, 

water  &  some  soy  flour.  The  dough  shouldn’t  be

too  thick.  Season  with  herbal  salt  &  black 

pepper. 

Seitan,  cut  into  little  pieces

tofu,  diced

Fry  the  Seitan  &  tofu  in   a  pan.  Put  the 

pizza  dough  into  a  pan  with  hot  oil  &  cover 

the  dough  with  the  Seitan  &  tofu  cubes, 

tomatoes,  &  other  toppings  you  would  like. 

Press  all  into  dough  slightly.  Fry  dough  on 

both  sides.  Can  be  sprinkled  with  a  Vegan 

cheeze. 

Rice  Crust  Pizza  

Makes  8  servings;  167  Calories  per  serving

1  cup  coarsely grated  carrots

1/2  cup reduced  fat  Vegan  Soy *Kittige  cheeze (Recipe  below)

1/3  cup  whole  wheat  or  unbleached  flour

2  Tbs.  finely  chopped  onions

3  tsps.  minced  fresh  basil  or  1  tsp.  dried basil

2 1/2  cups  cooked  &  cooled  brown  rice

1  cup  canned  tomato  sauce

1 1/2  cups  Vegan  shreddable  reduced  fat *Motzarella  type  cheeze  (a few Recipes  below)

For  the  crust,  place  the  carrots  in  a 

strainer.  Place  an  unopened  can of  fruit  or 

vegetables  on  top  to  squeeze  the  excess  liquid 

from  the  carrots.  Let  drain  for  20  minutes, 

then  pat  dry  with  paper  towels.  In  a  large 

bowl,  stir  together  the  Vegan  cottage  cheeze, 

flour,  onions  &  1 1/2  tsps.  of  the  fresh  basil

or  1/2  tsp.  of  the  dried  basil.  Then  stir  in

the  carrots  &  rice.  Spray  a  13x9  inch  baking 

pan  with  non  stick  cooking  spray.  Spread  the 

crust  mixture in  the  bottom  &  about  1/4  up  the

sides  of  the  pan.    Bake  at  350  for  25 

minutes.  Then  broil  4  inches  from  the  heat 

about  2  minutes  or  until  the crust  is  browned, 

without  burning  the  carrots.   Spread  the  tomato 

sauce  on  the  crust  &  top  with  the  Vegan 

cheeze.  Then  sprinkle  with  the  remaining  1 1/2 

tsps.  of  fresh  basil  or  1/2  tsp.  of  dried 

basil.  Bake  at  350  for  15  to  20  minutes  or 

until  the  cheeze  is  bubbly  &  light  brown.   Add

any  toppings  you  like,  also.

*Kittige Cheeze, Tofu Kittige Cheeze

Copied from ”dairy Free & Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak

This is delicious with chives and/or chopped vegetables, or with pineapple tidbits.

Makes about 2 1/2 cups; 47 Calories per 1/4 cup

3/4 tsp. salt

1 pound medium firm tofu, mashed and coarsely drained

2/3 cup firm or extra firm silken tofu

1 Tb. lemon juice

1/4 tsp. Vegan sugar or other Vegan sweetener

In a medium bowl, sprinkle 1/2 tsp. of the salt on the mashed tofu. In a food processor, mix the silken tofu, remaining salt, lemon juice, and sugar until very smooth. Add to the mashed tofu, and mix gently. Refrigerate.

*Mizzarella Cheeze

1 cup water 

2 garlic cloves, roasted 

2 Tbs. fresh lemon juice 

1 to 2 Tbs. Tahini,  the larger amount makes itcheezier 

1/4 cup nutritional yeast 

3 Tbs. Quick  cooking rolled oats 

1 Tb. Arrowroot,  or cornstarch 

1/8 tsp. dry mustard 

1.5 tsp. onion powder 

1/2 tsp. salt, or salt  free seasoning 

Place all ingredients in a food processor or

blender, and process until completely smooth. Pour

into a small saucepan and cook over medium heat,

stirring constantly, until smooth and thick.  Cook the

sauce until you reach the consistency you want,  it

will thicken right up to a spread if you let it. If

you're going to have it sit while you assemble the

pizza, stop cooking when it's a little on the thin

side and cover the pot. It thickens as it cools. 

*Mizzarella, Mock 

1/2 cup nutritional yeast flakes 

1/4 cup cornstarch 

2 tbs. flour, whole wheat flour will give it a nicer

flavour             

1 tsp. salt 

1/2 tsp. garlic powder 

2 cups water 

1/2 cup oil 

Mix the dry ingredients in a saucepan. Whisk

in 1 cup of water & cook over medium heat, whisking

constantly until it thickens & bubbles,  it goes

really quick, so don't walk away. Remove from heat &

whip in 1/2 cup oil & mustard. Put back on the heat &

slowly add the remaining water. Cook until thickened &

bubbly,  it will have the consistency of nacho cheeze

sauce, which btw this is great for.

*Miztarella  Cheeze  

Makes  3  cups;  33  Calories per  2  Tbs.

2  cups  water

1/2  cup  nutritional  yeast  flakes

1/3  cup  quick  cooking  rolled  oats

1/4  cup  Tahini

4  Tb.  Arrowroot  or  cornstarch

3 to 4  Tbs.  lemon  juice

1  Tb.  onion  granules

1  tsp.  salt

Process  all  the  ingredients  in  a  blender  for 

several  minutes  until  very smooth.  Pour  into  a 

saucepan  & cook  over  medium  heat,  stirring 

constantly,  until  very  thick  &  smooth.  Pack 

into  a  lightly  oiled,  3  cup  rectangular  mold, 

loaf  pan,  or  similar,  &  cool.  For  round slices,

pack  into  a  small,  straight  sided,  cylindrical 

container.  Cool,  cover,  &  chill  overnight.  To 

serve,  turn  out  of  the  mold  &  carefully  slice.

Keep  refrigerated.

Zucchini Crust Pizza 

pinkyjain found this recipe on the internet, it is absolutely devine.

Described as a quiche like zucchini crust, perfect for

lunch and brunch. 

3 cups shredded zucchini

3/4 cup egg substitute, i use “Ener G Egg Replacer”

1/3 cup all purpose flour

1/2 tsp salt

2 cups shredded Vegan mizzarella cheeze (Recipes

above)

2 small tomatoes, halved & thinly sliced

1/2 cup chopped onion

1/2 cup julienned green pepper

1 tsp dried oregano, or 1/2 tsp chopped fresh

1/2 tsp dried basil

3 Tb. Vegan *pirmesan cheeze (Recipe follows)

You can also use Vegan fake *sasage for toppings (Recipe follows) 

In a bowl, combine zucchini and egg substitute; mix

well. Add flour and salt; stir well. Spread onto the

bottom of a 12" pizza pan coated with nonstick spray.

Bake at 450°F for 8 minutes. Reduce heat to 350°F.

Sprinkle with Vegan mozzarella, tomatoes, onion, green

pepper, oregano, basil and Vegan parmesan cheeze, &

fake sausage, if desired. i have also spread tomato

sauce over the crust after the 8 minute baking, then

add the toppings. Bake 15 to 20 minutes, or until onion

is tender and cheeze is melted. Serves 6.

*Pirmeshin Cheeze  

Serves  24

1  cup  yeast  flakes

1/2  cup  slivered,  blanched  almonds  (See blanching procedure below)

1/2  tsp.  salt

Place  all  ingredients  in  a  food  processor, 

process  until  almonds are  very  finely  ground. 

Sprinkle  on  top  of  desired  foods.  Store  in  an 

airtight  container  in  refrigerator.

*ALMONDS, BLANCHING 

Cover shelled nuts with cold water. Bring to a boil; 

simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch 

nuts to slip skins. 

*Sasage,  Vegan  &  Fat  Free  

Makes  about  10  patties;  66  Calories  per  patty

In  a  bowl  soak  together:

1  cup  dry  textured  vegetable  protein  granules

3/4  cup  boiling  water

2  Tbs.  soy  sauce

When  soft,  add  &  mix  well:

1/2  cup  reduced  fat  firm  tofu,  mashed

2  tsp.  crumbled  sage  leaves

1  tsp.  marjoram

1/2  tsp.  garlic  powder

1/2  tsp.  onion  powder

1/2  tsp.  thyme

1/2  tsp.  salt

1/2  tsp.  red  pepper  flakes

black  pepper  to  taste

1  tsp.  liquid  smoke  (optional)

When  cool  add:

1/2  cup  gluten  flour,  or  unbleached  flour

Mix  well  with  hands,  then  shape  into  10  thin 

patties  or  20  small  sasages.  Steam  fry  in  2 

batches  in  a  lightly  oiled  cast  iron  skillet 

over  medium  heat,  covered,  until  firm  & 

browned,  7 to 10  minutes  per  side  for  patties, 

at  least  20  minutes  total  for  sasages.  These 

can  be  refrigerated  or  frozen  for  later  use. 

To  reheat,  place  in  a  covered,  lightly  oiled 

skillet  with  a  few  Tbs.  of  water,  & cook  over 

high  heat  until  the  water  has  evaporated.

*Sasage  Style  Ground  Seitan  

Copied  from  "Vegan Vittles",  by  Joanne  Stepaniak

Dry  Ingredients:

1 1/2  cups  instant  gluten  flour,  vital  wheat 

gluten

2  Tbs.  nutritional  yeast  flakes

1/2  tsp.  garlic  granules

1/4  tsp.  onion  granules

2  tsps.  dried  sage

1  tsp.  each  ground  fennel  seed,  dried  marjoram 

leaves,  ground  cumin

1/2  tsp.  dry  mustard

1/4  tsp.  ground  black  pepper;  for  Hot  sasage 

style  Seitan,  also  add  1/4  tsp.  cayenne  pepper.

Liquid  Ingredients:

1  cup  water

2  Tbs.  soy  sauce

1  Tb.  olive  oil  (optional).

Mix,  bake  &  grind  the  Seitan  as  in  directions

for  "Ground  Seitan"  (Recipe follows).  Crumble 

sasage  style  ground  Seitan  on  top  of  pizza,  or

brown  the  ground  Seitan  in  a  little  canola 

oil  &  add  it  to  salads,  soups,  or  sauces.

*Ground  Seitan

Copied  from  "Vegan  Vittles",  by Joanne  Stepaniak  

Makes  about  4  cups;  56  Calories per  1/4  cup  

Dry  Ingredients:

1 1/2  cups  instant  gluten  flour,  vital  wheat 

gluten

2  Tbs.  nutritional  yeast  flakes

1/2  tsp.  garlic  granules

1/4  tsp.  onion  granules

Liquid  Ingredients:

1  cup  water,  or  1/2  cup  water  plus  1/2  cup 

tomato  juice

2  Tbs.  soy  sauce

1  Tb.  olive  oil  (optional)

Preheat  the  oven  to  350.  Mist  a  baking  sheet 

with  non  stick  cooking  spray.  Place  the  gluten 

flour,  nutritional  yeast  flakes,  garlic  &  onion 

granules  in  a  bowl,  &  stir  them  together. 

Place  the  liquid  ingredients  in  a  small  bowl, 

&  whisk  them  together.  Pour  this  liquid  into 

the  dry  ingredients.  Mix  well.  If  there  is 

still  flour  around  the  edges,  add  a  small 

amount  of  additional  water,  1  to  2  Tbs.  only. 

You  should  now  have  a  large,  firm,  spongy  mass

in  the  bowl.  This  is  called  gluten.  Knead  the

gluten  in  the  bowl  for  about  a  minute,  just 

to  blend.  Do  not  add  any  more  flour.  Place 

the  gluten  on  the  prepared  baking  sheet,  &  let

it  rest  for  3  to  5  minutes.  Stretch  & 

flatten  the  gluten  into  a  slab  about  1/2  inch 

thick.  The  gluten  will  be   very  springy  & 

elastic,  so  just  try  to  get  it  as  close  to 

1/2  inch  thick  as  you  can.  Bake  the  gluten 

for  15  minutes.  Remove  the  gluten  from  the 

oven  &  prick  it  all  over  with  a  fork.  Return 

the  gluten  to  the  oven  to  continue  baking  10 

to  15  minutes  longer.  Remove  the  Seitan  from 

the  oven,  &  invert  a  large  mixing  bowl  over 

it.  After  gluten  is  cooked  it  is  called 

Seitan.  If  necessary,  fold  the  Seitan  or  push 

it  together  to  fit  under  the  bowl.  Let  the 

Seitan  rest  under  the  bowl  until  it  is  cool 

enough  to  handle,  about  30  minutes.  The 

inverted  bowl  will  keep  the  Seitan  from  drying 

out  &  forming  a  hard  crust.  Tear  the  Seitan 

into  chunks,  &  place  about  one  third  of  the 

chunks  in  a  food  processor  fitted  with  a  metal

blade.  Grind  the  Seitan  to  a  grounded 

condition.  Transfer  to  a  bowl,  &  grind  the 

remaining  Seitan  in  a  similar  fashion  in  2 

more  batches.  Cool  the  ground  Seitan  completely.

Then  transfer  it  to  storage  containers  in  2 

cup  portions,  &  store  in  the  refrigerator  or 

freezer.  It  will  keep  in  the  refrigerator  for 

about  one  week  &  in  the  freezer  for  at  least 

4  months.  Thaw  frozen  ground  Seitan  in  the 

refrigerator  before  using.

*Seitan,  Salami,  Papaloni,  &  Pistrim

Copied  from  "Vegan  Vittles",  by  Joanne Stepaniak  

Makes about  8  to  10  servings;  139  Calories  per serving  

Dry  Ingredients:

1 1/2  cups  instant  gluten  flour,  vital  wheat 

gluten

1/4  cup  nutritional  yeast  flakes

Salami  &  Papaloni  Seasonings:

1  Tb.  paprika

1/2  tsp.  each  ground  cumin,  dry  mustard

1/4  tsp.  each  onion  granules,  ground  black 

pepper

1/8  tsp.  cayenne  pepper

Pistrim  Seasonings:

2  tsps.  paprika

1/4  tsp.  each  ground  cinnamon,  ground  cumin, 

ground  black  pepper

1/8  tsp.  each  cayenne  pepper,  ground  allspice

Liquid  Ingredients:

3/4  cup  water

4  Tbs.  tomato  paste

2  Tbs.  each  soy  sauce,  olive  oil

3  garlic  cloves,  pressed

1  tsp.  salt

Place  the  gluten  flour,  nutritional  yeast 

flakes,  &  the  salami  &  Papaloni  seasonings,  OR

the  Pistrim  seasonings  in  a  large  mixing 

bowl,  &  stir  them  together.  Place  the  liquid 

ingredients  in  a  bowl,  &  whisk  them  together. 

Pour  this  into  the  dry  ingredients,  &  mix 

thoroughly.  If  there  is  still  flour  around  the 

edges,  add  a  small  amount  of  additional  water, 

1  to  2  Tbs.  only.  You  should  now  have  a 

large,  firm,  spongy  mass  in  the  bowl.  This  is 

called  gluten.  Knead  the  gluten  directly  in  the

mixing  bowl  for  about  a  minute,  just  to 

blend.  Do  not  add  any  more  flour.  Preheat  the 

oven  to  325.  Form  the  gluten  into  one  smooth 

log,  about  6  to  8  inches  long,  for  salami  or 

Pistrim  or  2  longer,  thinner  logs,  about  9  to

10  inches  long  each,  for  Papaloni.  Wrap  the 

log, or logs,  tightly  in  silver  foil,  twist  or  fold 

the  ends,  &  place  on  a  dry  baking  sheet.  If 

you  do  not  want  foil  to  be  in  contact  with 

your  food,  place  a  sheet  of  parchment  paper  on

the  foil  before  rolling  the  gluten  in  it. 

Bake  the  salami  or  Pistrim  for  1 1/2  hours, 

bake  the  Papaloni  for  60  to  70  minutes. 

Unwrap  the  Seitan,  transfer  it  to  a  cooling 

rack,  &  cool  thoroughly.  After  gluten  is 

cooked,  it  is  called  Seitan.  When  completely 

cool,  wrap  the  Seitan  tightly  in  cling  film  & 

chill  in  the  refrigerator  for  several  hours 

before  eating.  Slice  into  paper  thin  rounds.

Polenta  Recipes, Vegan

Mushroom Polenta Pie  

Serves  4  to  6;  179 Calories  per  7  oz.  serving

To  make  this  recipe  most  efficiently,  prepare 

the  polenta  first  &  chop  the  other  ingredients 

for  the  dish  while  it  simmers.

3  cups  water

1  cup  cornmeal

1/2  tsp.  salt

3  tsps.  olive  oil

1  onion,  chopped

1  garlic  clove,  minced  or  pressed

3  cups  mushrooms,  thinly  sliced

4  cups  stemmed  &  chopped  Swiss  chard  leaves, 

lightly  packed

dashes  of  salt & black  pepper

1/2  cup  grated  Vegan  Pirmeshin  Cheeze  (Recipe below)

Bring  2  cups  of  the  water  to  a  boil  in  a 

medium  saucepan.  While  the  water  heats,  stir 

the  remaining  cup  of  water  into  the  cornmeal. 

When  the  water  boils,  whisk  the  wet  cornmeal 

into  it.  Add  the  salt  &  1  tsp.  of  the  oil, 

cover,  &  simmer  on  very  low  heat  for  20  to 

25   minutes,  stirring  often  to  prevent  sticking.

Remove  from  heat.  Prepare  a  7x12  inch  baking 

dish  with  cooking  spray  or  a  very  light 

coating  of  oil.  Spread  the  polenta  evenly  over 

the  bottom  of  the  dish  &  set  aside.  Preheat 

oven  to  400.  Warm  the  remaining  2  tsps.  of 

oil  in  a  large  non  stick  skillet.  Add  the 

onions  &  garlic  &   sauté  on  medium  heat  until 

the  onions  are  soft,  about  10  minutes,  stirring

occasionally.  Add  the  mushrooms  &  continue  to 

cook  until  they are  tender  &  have  released 

their  juices,  about  5  minutes.  Stir  in  the 

Swiss  chard,  sprinkle  with  salt  &  pepper,  & 

cook,  stirring  often,  for  2  to  3  minutes, 

until  the  chard  has  just  wilted.  Spread  the 

sautéed  vegetables  evenly  over  the  polenta  & 

top  with  the  Vegan  *Pirmeshin (Recipe follows).  

Bake  for  20  to 25  minutes,  or  until  sizzling  hot.  Cool  at least  10  minutes  before  cutting.

*Pirmeshin Cheeze  

Serves  24

1  cup  yeast  flakes

1/2  cup  slivered,  blanched  almonds  (*See blanching procedure below)

1/2  tsp.  salt

Place  all  ingredients  in  a  food  processor, 

process  until  almonds are  very  finely  ground. 

Sprinkle  on  top  of  desired  foods.  Store  in  an 

airtight  container  in  refrigerator.

*ALMONDS, BLANCHING 

Cover shelled nuts with cold water. Bring to a boil; 

simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch 

nuts to slip skins. 

Polenta  Lima  Bean  Loaf  

Makes  8  to  10 servings;  74  Calories  per  serving

1/2  cup  sun  dried  tomatoes,  not  oil  packed

5  cups  water  or  *Vegan  vegetable  broth (Recipe follows)

1  tsp.  salt

1  Tbs.  soy  margarine

2  cups  instant  polenta

1  cup  blanched  baby  lima  beans

1/4  cup grated Vegan *Pirmeshin Cheeze  (optional)(Recipe  above)

Steam  tomatoes  until  soft.  Transfer  to  bowl; 

add  1/4  cup  boiling  water,  set  aside  15 

minutes.  Drain  &  slice  into  thin  strips.  In  a 

large  saucepan,  bring  water  or  broth  to  boil 

over  high  heat;  add  salt  &  soy  margarine.  When

margarine  melts,  briskly  whisk  in  polenta;  cook

until  thick,  about  3  to  5  minutes.  Add 

drained  rehydrated  tomatoes,  lima  beans  &  Vegan 

Parmeshin  Cheeze,  if  desired.  Whisk  until 

mixture  comes  away  from  the  side  of  pan.  Turn 

into  oiled  9x5x3  inch  loaf  pan.  Refrigerate 

about  2  hours.  Cut  into  1/2  inch  slices.  Serve

cold,  warmed,  or   grilled.

*Broth, Vegan  Vegetable  Stock, or broth,  Clear

Makes  2  quarts;  5 Calories  per  1  cup

1/2  cup  dried  mushrooms,  preferably  a  boletus 

variety,  cepes  in  French,  porcini  in  Italian

2  onions, thinly  sliced

2  cups  carrots,  chopped

1  leek,  about  2  cups,  thinly  sliced

3  stalks  celery, 1 1/2  cups,  thinly  sliced

5  to  6  garlic cloves,  1  Tb.,  thinly  sliced

1  tsp.  herbs  of  choice

10  cups  water

Place  all  in  a  stock pot  &  bring  to a boil, 

reduce  the  heat  to  low,  cover  &  boil  gently 

for  1  hour.  Strain the mixture  through  a  fine 

strainer  into a  large  bowl,  pressing  on  the 

solids  to  extract  as  much  liquid  as  possible. 

You  should  have  about  2  quarts.  If  you  have 

more,  boil  it  until  reduced;  if  less,  add 

water.  Cool  to  room  temperature. Cover  & 

refrigerate  for  use  within  4  to  5  days,  or 

freeze  in  2  cup  containers  for  use  as  needed.

Enter supporting content here