Homemade pizza
Every so often I make pizza myself. I do buy the dough premade, I haven't attempted to make it myself- yet. I use 2 pckgs of dough from my bakery at my grocery store, because I find one doesn't stretch enough for my large round Pampered Chef pizza stone. I put cornmeal down on the stone first before I put the dough on. It makes such a crispy crust- yum. Here it is out of the oven.
I had homemade marinara sauce that I made a few days ago, with onion, zucchini, peppers, mushrooms and the trick is some red wine. You have to use the stuff you drink- I put in some Cabernet Sauvingnon. It was just enough for the pizza. I put on black olives (I use an egg slicer to slice them), fresh mushrooms, Italian green peppers and I used a half a block of Follow Your Heart mozzarella that I had thawed from the freezer. The trick is to cut it into tiny cubes, because it doesn't shred well. I learned that from Kenny at Vegan Lunch Cast. I don't know what happened to him- he stopped posting after his seitan tutorial months ago. The funny thing was I spent this afternoon making the VwaV tempeh sausage crumbles, and I forgot to put them on, until 5 minutes before the pizza was done, so I tossed them on top. You have to have a hot oven for the chreese to melt- like 425. I didn't realize the up close slice picture was blurry- so sorry about that!
Tomorrow Kristen and I are going to a fancy spa by me. First we are having lunch at a vegan restaurant that makes Chinese/Japanese food with mock meats. She is getting a European facial and I am getting an hour full body massage and free half hour of reflexology. We are going to pamper ourselves...
I had homemade marinara sauce that I made a few days ago, with onion, zucchini, peppers, mushrooms and the trick is some red wine. You have to use the stuff you drink- I put in some Cabernet Sauvingnon. It was just enough for the pizza. I put on black olives (I use an egg slicer to slice them), fresh mushrooms, Italian green peppers and I used a half a block of Follow Your Heart mozzarella that I had thawed from the freezer. The trick is to cut it into tiny cubes, because it doesn't shred well. I learned that from Kenny at Vegan Lunch Cast. I don't know what happened to him- he stopped posting after his seitan tutorial months ago. The funny thing was I spent this afternoon making the VwaV tempeh sausage crumbles, and I forgot to put them on, until 5 minutes before the pizza was done, so I tossed them on top. You have to have a hot oven for the chreese to melt- like 425. I didn't realize the up close slice picture was blurry- so sorry about that!
Tomorrow Kristen and I are going to a fancy spa by me. First we are having lunch at a vegan restaurant that makes Chinese/Japanese food with mock meats. She is getting a European facial and I am getting an hour full body massage and free half hour of reflexology. We are going to pamper ourselves...
posted by karen at 6:59 PM
15 comments
I grilled some tofu on my Cuisinart Griddler. It was a gift from my ex's parents right before we split up. I told him I wanted it as our parting gift. He would never use it and I was the one who wanted it. It was expensive, but I love it! Anyway, this griddler has 2 different sets of grill plates, one flat for pancakes, french toast, etc. and one set of grill plates. You can make panini if you close it, or you can open it up flat. I love this grill! I know friends who have the George Forman grill and it just isn't the same! This was the Chinese 5 spice tofu, which is kinda soft. I cut the block of tofu into 3 big pieces and sprayed it with some bragg's aminos. Look at the grill marks!
