Ok, so pizza doesn’t really need too much of an in-depth recipe post, but today happens to be “National Vegan Pizza Day.” I thought it would be fitting do do a pizza recipe post, regardless of the simplicity. Plus, who doesn’t enjoy looking at food photos? For those of you who aren’t vegan, think of today as a guilt-free excuse to indulge in pizza if you don’t normally
I have to admit: I cheated and bought my crust in a package. (Fun fact: I happen to love a thin crust and can never get it right when I buy my own raw dough, so pre-made is the way I always go). Opt for a whole wheat crust if you can—I just happened to have this original one on hand. Making pizza isn’t exactly rocket science, but in case you’re wondering what I’ve put on the one pictured above, see the rest of the post below:
Ingredients + Toppings
∞ 1 pizza shell (I typically buy 16″-18″)
∞ 1 tbsp EVOO (may need more depending on size of pizza shell)
∞ Green / Red bell peppers, sliced to your liking
∞ White mushrooms
∞ Kalamata olives + Black olives
∞ Fresh tomatoes, cut into wedges (used as a replacement for actual sauce)
∞ Baby spinach, prepped by microwaving for 15-20 seconds before putting on pizza
∞ Daiya vegan mozzarella cheese
∞ Fresh parsley
∞ Fresh rosemary
∞ Dried spices: Crushed red pepper flakes, black pepper, + dried garlic
Preheat oven to 450° and prep your toppings
Coat your pizza shell evenly with Extra Virgin Olive Oil—this will help to brown your crust
Add veggies to the pizza shell, distributing evenly…or not, if that’s how you like it
Add cheese…I like a really cheese-y pizza, so I used the whole bag of Daiya
Add fresh herbs and spices
Place pizza in the oven for 15 minutes, but make sure to check after 8 minutes to rotate if needed. Tip: Put directly on the metal rack for a crispier crust.
Remove from oven, and allow to cool for about 5-10mins.
While some of us count down the days ’til Christmas morning, are others counting down the days until Chinese restaurants and a day at the movies? For my non-Christian readers, I have a special treat just for you. After hearing for ages that Chinese restaurants are packed on Christmas day, I thought I’d offer you an at-home version of my favorite dish: Vegetable Lo Mein. Typically serves 4 (all depends on how many veggies you add!)
∞ 1 yellow onion, thinly sliced
∞ 4 cloves garlic, crushed
∞ 2 tbsp canola oil
∞ 1 small red bell pepper, thinly sliced
∞ 1 small yellow bell pepper, thinly sliced
∞ 1 package white mushrooms, sliced to your liking
∞ 1 baby bok choy (both stalks and leafy tips), thinly sliced on an angle
∞ 5-8 baby carrots, thinly sliced
∞ 1 cup snow peas (trim the ends, first)
∞ 1 cup mung bean sprouts
∞ 1 package lo mein noodles (you will use half)
∞ 3 tsp grated ginger (I buy this tube instead of grating fresh ginger)
In a large skillet saute the onion and garlic in canola oil until onions are translucent.
Add only the crunchy veggies to the skillet. They take the longest to cook, so cook ‘em first! This would be all bell peppers, bok choy stems + leaves, carrots, and snow peas. Cook until carrots are tender.
In a separate sauce pot, bring half a pot of water to a boil. Since Roland’s brand of lo mein noodles comes in bunches of 4 per package, use 2 bunches. Cook according to package instructions. Set aside.
In skillet, add in the softer ingredients: mushrooms + bean sprouts. Before mushrooms are fully cooked, add the cooked lo mein noodles to your skillet. NOTE: Be careful, your skillet will be VERY full.
Add in sauce ingredients one by one. I never pre-make a sauce and add it; I always add each ingredient then taste-test to adjust. The measurements I’ve listed above are generally what I do (sometimes I like it more ginger-y or spicier). Thoroughly stir all ingredients in the skillet after each addition to ensure that everything gets coated.
Serve and enjoy!
There are so many variations you can try, it’s all in the ingredients! To try your own variation, consult the list below or come up with your own. You may know of/prefer ingredients I haven’t listed!