I’ve tried a bunch of great vegan products recently, so expect the next week to have more product placements than an episode of Project Runway.
First up, Amy’s Vegan Margherita Pizza with Daiya cheese. I’ve been wanting to try this forever.
Amy’s pizza were on sale at Whole Foods last week and I wish I stocked up. I like Daiya, but in moderation and this pizza has just the right amount. There’s enough of that cheesy taste without the overwhelming sensation that you are eating fake cheese. The sauce is delicious and the crust is nice and crispy.
Wine & cheese party with Daiya’s jalapeno garlic havarti style wedge!
It spreads easily and tastes pretty good. The spiciness is nice. I wasn’t blown away though and it’s not hard to resist eating the whole package.
The Simple Market cashier recommended serving it with an apricot spread; the sweetness complemented the spiciness of the jalapeno. The more flavors the better when it comes to fake cheese products!
The snow started coming down pretty hard yesterday, so both H & I were home by 2:30 with cups of hot chocolate and vegan marshmallows in our hands. Sassafras was happy for all the extra pettings.
The snow settled down by 6:00 or 7:00, but the roads were bad and it was cold, so we were staying in. We usually go out for dinner on Friday nights, so I had nothing planned. I scrounged around the kitchen to put together a meal that would keep us out of the snow.
I had one frozen Rossini Pizza from Vegan Essentials.
A package of Trader Joe’s Chickenless Strips
Some barbecue sauce
And a red onion
I scraped some cheese (it’s Daiya) off the pizza, sliced 1/3 of a red onion, and sauteed the chickenless strips until a little brown and coated them in barbecue sauce. I added the onion to the pizza, then the chick’n and added the cheese back on the pizza. Baked for 20 minutes and voilà! A delicious vegan barbecue chick’n pizza.
For a side, I made Raw Sesame Kale Salad, which was pretty good. I’ve had raw kale salads before, but this was my first time making one.
Easy Tomato Soup
modified from All Recipes
- 2 tablespoons Earth Balance
- 1 onion, chopped
- 2 tablespoons all-purpose flour
- 1 quart tomato juice
- 4 oz. tomato paste
- salt &/or Italian spices to taste (I used a spice blend that had salt in it)
- red pepper flakes to taste
- 2 cups unsweetened almond milk
In a Dutch oven, over medium heat, saute onions in margarine until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and mix in tomato paste. Add salt, spices. Cook until just boiling but turn off the heat before it boils. Use an immersion blender if you want to make it a little smoother. Stir in almond milk and cook until hot.
I found this recipe for pizza on Sunshine and Smile (her pictures are great!) and thought it was an absolutely brilliant idea. I was looking for a pizza recipe to use the pizza dough I bought at Trader Joe’s, so I didn’t follow the crust recipe. The eggplant takes a while to roast, but other than that it is a pretty easy recipe (especially with store bought crust!). The only adjustments I made were using Cheddar Daiya and parsley because Jewel was out of cilantro.
I tweaked my black bean/black quinoa burger for the Daiya recipe contest and gave them a better name. I added more Daiya, so you can actually taste it, and added some red bell pepper for a little color.
Double Black Burgers
Makes 8 burgers
- 2 15-oz cans of black beans
- 1 cup cooked black quinoa
- 3/4 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1-2 jalapeno, diced
- 4 cloves garlic, minced
- handful of parsley, finely chopped
- 1 cup Pepperjack Daiya
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon egg replacer
- 1/4 cup wheat gluten flour
- salt to taste
In a large bowl, mash beans with a fork, add spices and Daiya and set aside. Saute onion in a little water until translucent, add garlic, bell pepper and jalapeno. Stir in veggies to bean mixture. Mix in quinoa and parsley; stir to combine. Whisk egg replacer with 4 tablespoons of water, add to bean mixture. And finally, mix in the wheat gluten flour. Form bean mixture into 8 patties. Pan fry in olive oil until a little crispy on each side and Daiya melts.
The most talked about corn in the mid-west: Mirai, a Japanese hybrid sweet corn.
I have been hearing about this amazing corn for years. People have parties in honor of this corn. Unfortunately, it is not sold at the Woodstock farmers market, but it is sold in Huntley, which I happened to be driving through last Saturday, so I picked up half a dozen from Twin Garden Farms. It was $4, which will get you a dozen ears of regular corn. Honestly, it just tasted like good sweet corn. Maybe it was overhyped (this corn cannot cure cancer or make you fly). It’s very sweet. No margarine, salt or pepper is needed, but it’s still just corn.
Tonight I made Martha’s red and black bean pie, which is a delicious bean mixture over polenta and topped with Daiya pepper jack.
- 2 tablespoons vegetable oil
- 2 scallions, white and green parts separated and thinly sliced (I used a leek, because scallions weren’t available at the farm stand).
- 4 garlic cloves, minced
- Coarse salt and ground pepper
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, in juice (I pureed mine)
- 1 package (16 ounces) plain prepared polenta, patted dry
- 1 cup packed fresh cilantro leaves, roughly chopped, plus more for garnish (optional)
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 1/2 cups coarsely shredded Daiya pepper Jack cheese (6 ounces) (I probably only used 1 cup)
- Salsa (optional – didn’t use)
- Preheat oven to 400 degrees. In a large saucepan, heat 1 tablespoon oil over medium; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to a boil, mash about 1/4 of the beans with the back of a spoon against side of pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.
- Meanwhile, brush eight 10- to 12-ounce ramekins or custard cups with remaining oil. Slice polenta crosswise into 8 rounds; place 1 round in each ramekin. Or if your ramekins are too small/you don’t have ramekins, place polenta in a square baking pan.
- Remove bean mixture from heat. Stir in green part of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into ramekins (or pan); top each with Daiya. Bake at 400 degrees for 15 to 20 minutes. Let stand 10 minutes before serving. If desired, garnish with cilantro, and serve with salsa.
I also made Watermelon margaritas, which were incredible! The farm stand was selling seedless watermelon, so I couldn’t pass that up.
- 1/2 cup sugar
- 1/2 cup water
- 3 wide strips orange zest
- 12 ounces watermelon cubes (about 2 cups)
- 1/4 cup fresh lime juice
- 3/4 cup white or silver tequila
- Lime wedges
- In a small saucepan, bring sugar, water, and orange
zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool
in a bowl. In a blender, puree watermelon cubes until
smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice). Stir in syrup, lime juice, and tequila. Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with lime wedges.
I finally tried the Daiya Pepperjack that I picked up at the Simple Market; I will definitely be going back for more. Maybe it helps to have the cheez in the middle of two hot things- like a quesadilla or a sandwich, rather than a pizza, but the pepperjack melts very well.
One of the first vegan blogs I came across in my journey to becoming vegan is What the hell does a vegan eat anyway? Right up there with “where do you get your protein” is “what do you eat.” And this blog answers the latter. Sometimes they post recipes, but sometimes they just post pictures of their delicious dinners. And that’s what prompted me to finally open the Daiya – last week’s Grilled Corn, Mushroom Quesadillas & Guacamole. (Thanks for the idea, Tofu!)
This was a very good meal (earned an H’s fav tag!) The quesadillas had sauteed garlic, mushroom, red pepper and jalapeno (the ridiculously hot ones from the farm stand, I have about 50 of them, so we’ll be drinking lots of water this week). I also added cilantro and green onion. The Daiya melted relatively quickly and it tastes like “real” pepperjack cheese. It’s my new favorite flavor of Daiya.
FYI: Matt & Nat bags are on sale at Pure Citizen until Friday! Go buy a cute bag made out of recycled plastic bottles!