Wednesday, November 18, 2009
Daiya Shredded Italian "Cheese" and it was very good. Melted nicely and had a good flavor. I'll definitely be using that stuff again! Thumbs up!!
So here's my pizza dough recipe for a bread machine (mine can make 2 lbs):
Tanya's Whole Wheat Vegan Pizza (for bread machine, based on the Zojirushi):
1 1/2 cups water
drop of olive oil
1 TB agave nectar
3 3/4 cups whole wheat flour (I used ww "bread" flour), minus 2 TB vital wheat gluten
-----so measure the 3 3/4 cups including the 2 TB of gluten.
1 1/2 tsp salt
Italian Seasonings (oregano, basil, etc.)
1 1/2 tsp active dry yeast (I bought bread machine yeast)
1 large jar pureed/crushed tomatoes
1 tbsp tomato paste
1 tbsp oregano
1 tsp garlic powder (or minced garlic)
hot pepper flakes (if you like it spicy)
salt & pepper to taste
green peppers, sauteed onions, sliced mushrooms, etc.
Daiya mozzarella (shredded)
Add ingredients based on your machine's instructions. Use basic dough cycle. I added 1-2 TB of water during the first kneading cycle, because it seemed just a little dry. When mine was done, I divided it into 2 and froze half the dough for next time. For thin crust, the whole amount is good for 2 pizzas. I made one last night (thus the freezing of the other half). I think the dough would only last about 2-3 days in the fridge.
I didn't have a rolling pin, so I used an empty wine bottle, with a paper towel around it (thanks Lea!). For thin crust, you really need to roll it out. And I happened to have some old foil pizza pans, so I used that. Maybe one day I'll get a real pizza pan and a pizza stone. Fit the crust onto your pan, with a bit extra at the edges to keep in the filling. I think next time I'll try baking the crust first for 5 minutes or so, because it wasn't so crispy in the middle*. Then put your sauce on top. Sprinkle your cheese on it (I used the Daiya vegan cheese). I didn't use a ton....don't like that much cheese on my pizza. But it's up to you! Layer your toppings. I used green pepper (from csa), cooked onions (I find cooked onions work much better than raw), and mushrooms. Then I dabbed a little more sauce on top and sprinkled a little more cheese over the whole thing. I baked it in a 400 degree oven for 20 minutes. Done!!
*UPDATE: After spreading the dough onto your pan (pref. a pizza pan with holes in it), prick it all over with a fork and bake in your 400 degree oven for 5 minutes, then take out and add sauce, toppings, etc.) This will give you a crispy crust!
On another note, I made cabbage salad the other day with that huge cabbage we got at the farmer's market. It's so easy, it doesn't really require a recipe! Actually, I got it from my mom....she used to make the best cabbage salad ever. Of course, I left out the oil.
Shredded cabbage, lemon juice, garlic powder, and salt. There. Easy, huh? We'll call it Laura's Cabbage Salad. Use a lot of lemon juice (pref from a real lemon, not the bottled stuff). P.S.-notice the cute little snail I found on the cabbage before taking it apart....
Oh, and speaking of simple salads. I made a great snack last night after 3 1/2 hours of opera rehearsing. Cucumber salad: sliced cucumbers, lots of lemon juice, garlic powder. Sooooo good! Do try it!