Thursday, March 25, 2010

Jason Ellis wants more Vegan Pizza!

So...I'm off to deliver it. For those of you who came here after hearing me on the show, below is the recipe for the pizza. For those of you who already follow me, sorry, this is a repeat!


Jason Ellis' Pizza

For the Crust:
1/4 ounce (1 packet) active dry yeast
1 teaspoon sugar
1/2 cup warm water
2 cups all purpose flour
1/2 cup vital wheat gluten flour
1/2 teaspoon salt
1/2 cup water
1 tablespoon olive oil
additional olive oil

Mix together yeast, sugar and warm water. Let stand ten minutes.
In a mixing bowl, mix together flours and salt. Add in yeast mixture, water and olive oil. Adding more all purpose flour if too wet, more water if too dry, a little bit at a time. Your goal is a soft elastic dough ball that is easy to handle and not sticky.
Knead for about 10 minutes.
Divide into two, form into a ball. Brush with a light coat of olive oil, cover with plastic wrap and let rise for one hour.
Preheat oven to 500 degrees.
Punch down the dough, knead an additional 2-3 minutes and form into a pizza crust.
Bake with your favorite toppings for about 10 minutes, or until crust is a nice golden brown.

Yield: 2, 10 inch crusts

For the Pepperoni:
1 cup (96 g) dry TVP granules
1 teaspoon to 1 tablespoon (6 g) ground black pepper, depending on your heat preference
1 tablespoon (7 g) paprika
1 tablespoon (8 g) garlic powder
1 teaspoon anise seed
1 teaspoon sea salt
1 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon cayenne pepper or dried chipotle powder
1 cup (235 ml) water
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) liquid smoke

In a microwave safe bowl, mix together TVP with all of the herbs and spices.Stir in water, oil and liquid smoke.
Cover tightly with plastic wrap and microwave on high for about 6 minutes.
Carefully remove from microwave, and allow to cool enough to handle.
Alternately, mix spices together with TVP.
Bring water to a boil, add in oil and smoke, stir into TVP and spice mixture, cover and let sit for 10 minutes.
Fluff with a fork and use to top your pizza, or stuff a calzone!

I use Tomato Basil pasta sauce for the sauce and Daiya Shredded Vegan Cheese for the cheese.


Saturday, March 20, 2010

Beer Battered Corndogs and Baked Sweet and Creamy Macadamia Nut Brie

These seem to be the fan favorites, so here you go!

Beer Battered Corndog

All American Hot Dogs
Whether simply served in a bun with ketchup and mustard, or made into Beer Battered Corndogs (BELOW), these everyday wieners are sure to please even the kids!

2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat pastry flour
2 tablespoons (14 g) smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon maca powder (optional)
1/2 teaspoon turmeric
1 1/2 (355 ml) cups water
4 ounces (112 g) extra firm tofu, drained and pressed
1/2 cup (120 ml) canola or vegetable oil
1/4 cup (60 ml) soy sauce or tamari
1/4 cup (84 g) brown rice syrup
2 tablespoons (33 g) tomato paste
1 tablespoon (15 ml) liquid smoke

Preheat oven to 350°F (180°C, or gas mark 4).
Mix together flours, paprika, garlic powder, onion powder, maca powder, and turmeric.
In a blender, purée together water, tofu, oil, soy sauce, syrup, tomato paste, and liquid smoke.
Add wet to dry and mix until uniform. The mixture will be wet.
Divide dough into 8 to 12 pieces, depending on how large you like your wieners.
Tear off 8 to 12 pieces of aluminum foil, about 6 x 12-inches (15 x 30-cm).
Form each piece of dough into a sausage shape and place near the long edge of the foil.
Roll up the foil and twist the ends tight.
Place seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
Remove from oven and let cool enough to handle before unwrapping.
Enjoy as you would any hot dog.

Yield: 8 to 12 wieners

Beer Battered Corn Dogs
Who doesn’t love a corn dog? Made with beer, this batter cooks up quickly, is crispier than the traditional carnival fare, and a tad more sophisticated too. We think some whole grain mustard is the perfect dipping medium for such a dog. Got a deep fryer? Now’s the time to use it, otherwise using a pot filled with oil heated to 350°F (180°C, or gas mark 4) will do the trick.

3/4 cup (93 g) all-purpose flour
3/4 cup (105 g) yellow corn meal
1 cup (235 ml) vegan beer
2 tablespoons (30 ml) vegetable oil
1 tablespoon (21 g) agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon paprika
6 vegan Hot Dogs, store-bought or homemade (page XX)
6 popsicle sticks, skewers, or disposable chopsticks
Oil for frying

Preheat oil. Have ready a plate or tray lined with paper towels.
Mix together flour, corn meal, beer, oil, agave, Dijon mustard, baking soda, baking powder, and paprika until smooth. Transfer batter to a tall glass, like a pint glass, to make dipping easy.
Pierce the bottom of each hot dog with a stick and skewer it through leaving ample room for a handle.
Dip each hot dog in the batter to coat with a nice thick coating of batter.
Using the handle, submerge the battered dog into the hot oil to fry until golden and crispy, about one minute.
Transfer to paper towel lined plate to drain excess oil.

Note: You can omit the sticks and make corn dog nuggets by cutting your hot dogs into 2 or 3 inch (5 or 8 cm) pieces and using a slotted spoon to remove them from the oil.

Yield: 6 hot dogs or 18 corn dog nuggets

Macadamia Nut Brie

Baked Sweet and Creamy Macadamia Nut Brie
*Wheat Free
*Corn Free
Other than the baking time, this is a brie-ze to throw together.

14 ounces (397 g) silken tofu
3 ounces (85 g) dry roasted macadamia nuts
2 tablespoons (16 g) arrowroot powder
2 tablespoons (42 g) agave nectar
1 tablespoon (18 g) white or yellow miso
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon ground mustard seed
1/2 teaspoon sea salt
Non-stick cooking spray

Preheat oven to 350°F (180°C, or gas mark 4).
Add all ingredients to a blender and blend until silky smooth.
Spray a small round casserole (about 6 inches [15 cm]) or 4 small ramekins with cooking spray.
Pour mixture into baking dish, making sure to leave at least a half inch at the top to account for rising.
Place baking dish(es) on a baking sheet (just in case it cooks over) and bake for 30 (small ramekins) to 45 (small casserole) minutes.
Remove from oven when it is slightly firm to the touch and slightly browned.
Place in the fridge to cool completely before serving.
To serve, invert on serving plate and serve with crackers.
For an even more festive display, serve topped with cranberry sauce or blueberry compote.

Yield: 1 large, or 4 small wheels of brie

Friday, March 5, 2010

The Complete Guide to Vegan Food Substitutions

You may or may not know that Celine and I are just about wrapping up the testing phase for our next book, The Complete Guide to Vegan Food Substitutions. This really does explain my lack of blogging lately. Here's a few photos of the foods I've been making over the last few months:

CGVFS Mosaic

1. Smashed Pepper Peas, 2. Curry Tofu Arugula Salad, 3. Maple Sponge Candy, 4. Potato Croquettes, 5. Soup of the Shrier, 6. Ambros-ish salad, 7. Cold Multigrain Salad, 8. Potato Cheese Soup, 9. Orange County Rolls, 10. Beer Battered Corndog, 11. TVP Pepperoni Pizza Topping on Cornmeal Crust, 12. Macadamia Nut Brie, 13. Roasted Tomato Basil and Garlic Soup, 14. Cheezy Chikin Casserole close up, 15. Chococado Pudding, 16. French Onion Soup

You can see more pictures (From Me, Celine, and the testers) by clicking HERE!

I am more than willing to share a recipe or two, so please leave a comment on which of these you'd most like to have and I will see what I can do for ya!


2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni