Food Porn-Home Cooking
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I will be having this in about an hour
Vegan chocolate mousse.
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Did you make it with chocolate and silken tofu PTree ?
Yes. The recipe calls for dark chocolate (72% cacao), but I didn't have that so I used semisweet chocolate chips.
It's still nice and chocolatey. Here is the recipe. Oh, and I didn't have the port. Also, I put almond extract in it as well because I love that flavor with chocolate.http://www.gourmantineblog.com/silken-tofu-chocolate-mousse-is-it-real/
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sleepydvdr
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For lunch today, I made a vegan pizza! It has King Arthur flour, Bove's spaghetti sauce, Tofurky pepperoni, Upton's Italian style seitan, mushrooms, yellow onion and Daiya Pepperjack cheeze.
For lunch today, I made a vegan pizza! It has King Arthur flour, Bove's spaghetti sauce, Tofurky pepperoni, Upton's Italian style seitan, mushrooms, yellow onion and Daiya Pepperjack cheeze.
That looks excellent. Great job!
sleepydvdr
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Thank you. It was quite good. I made another pizza yesterday. This time, I had let the dough sit for 2 days in the fridge, to get all fermented and stuff. I also made my own tomato sauce using fresh garlic and spices instead of using jarred pasta sauce. That pizza was the best I have made yet. I didn't snap any pics because it looked the same as the one above. But the dough was lighter inside, crispier outside, and of course the tomato sauce was perfect. I wish there was a way to get pizza this good without making it myself.
sleepydvdr
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Yesterday, while shopping for groceries, I ran across a submarine dressing that caught my attention. I contained spices, oil & vinegar. I had to get it and it was my inspiration for today's snack. I call it the Phony Baloney Sub!
This is the dressing (Beanos is the name brand):
This is the dressing (Beanos is the name brand):
Pizza dough is the one thing I have trouble with. I don't know why. It just never comes out right, so I, too, would like an awesome vegan pizza for takeout. I miss Blackbird Pizzeria in Philly. Best vegan pizza ever!
sleepydvdr
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I wish I could! Opening a vegan restaurant is one of my dreams. Oh, I would have three menu sections: vegan junk food (meat-y stuff), vegan healthy foods (veggie stuff) and vegan gluten free foods. And beers galore! Maybe someday... but don't get your hopes up. I'm a nobody and I live in South Carolina.
I think I'm on a pizza journey. I made another one today. This time, I made the dough 2 days ago, but this time with less moisture (drier, firmer dough). I wanted to see how that would work. Well, it still had a good fermented flavor, but lacked the fluffiness of the last pizza (the one mentioned in my last post but not pictured). However, the dough was much easier to work with. I have read about people letting dough sit up to 5 days. Maybe I'll try that sometime. This pizza was very easy to eat because the crust was crisp on the bottom and you could easily hold it with one hand. The fluffier dough required eating half the slice with knife & fork before picking it up. I think I need to find a balance between the two. So far, I have learned that letting dough sit for a couple days is beneficial because it loses the tightness when it is initially made and gains that restaurant pizza flavor. You just have to have the patience and foresight to know you want pizza in a few days, not today.
Today's pizza was a bit different from the first (well, not my first, but the first on this page). It has Vegan Gourmet cheese instead of Daiya, has homemade sauce instead of pasta sauce, red onions instead of yellow and added sundried tomatoes. Once again, it has portabella mushrooms, Tofurky pepperoni and Upton's seitan. This time, I used the whole pack of Upton's, which makes it pretty sausage heavy (that's not a bad thing!). I don't want to hog up the thread with my pizzas, so I will chill out on them for a while. I'll hog it up with a wider variety of foods soon.
As a note, I have used Vegan Gourmet's block of Mozzarella before and it melted well. This is their shreds, which uses a different formula that's more like Daiya. It also reacted like Daiya in that it kind of melted, but didn't really. I had it under broil for a couple minutes, which should have forced to melt, but you can see the result. It's flavor was less prominet, so the other flavors showed up better, which I kind of liked.
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I appreciate your tips, sleepydvdr! Your pizzas look restaurant-worthy. I think it would be great if you could open up a vegan eatery. I like the ideas for the menu, too.
beanstew
Certified horsemeat free.
Nightshade
Get off my lawn!
I enjoy your pizza pics so please don't feel like you can't post them every day. I made a pizza not that long ago with an easy dough recipe I've been using for years that I make in my food processor (<----lazy). I sprinkled a light mix of thyme and oregano on the dough and a very light dash or two of olive oil and topped it with some crumbled homemade vegan 'feta', arugula, paper thin slices of garlic, some sun dried tomato pieces and a few thinly sliced kalamata olives. I didn't take a picture but it had a nice visual like yours do and was very tasty. I may have missed this in your earlier posts but do you use a pizza stone or ceramic tiles in your oven or do you just use a pan and the racks? I waver back and forth depending on how firm I want my crust which is dependent on how many toppings I rammed on the pizza.
Want. That looks so awesome.
sleepydvdr
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I used to have a pizza stone about 10 years ago, but at the time I didn't know how to use it properly. I spread raw dough on it while it was cold and it ended up completely stuck to the stone. I tried to scrape it but eventually had to throw it away. I might get another one some day. Currently, I have two pizza pans. The one pictured above is just a regular pan, but I also have one that is perforated. The perforated one is beautiful, but warps when heated, so I don't use it much (it's better suited for re-heating pizza so the crust isn't soggy).
I have read a lot on the subject of pizzas and have determined that I need to build a brick oven capable of 700°F. My oven only goes up to 500° conventional or 550° under broil (I have thought about trying to hack it for higher temps, but haven't looked into it yet). I think these vegan cheeses would melt better with higher temps as well.
I don't know if I mentioned this on the forum before, but my sis and I have bought some land in the mountains and we will move there when her house sells and after that I will sell my house. I plan to build my pizza oven in the mountains. Shouldn't cost much to build, I assume. I will need one of those big pizza spatulas. Ahh, the mountains. I should start a thread about that subject. I already have a lot of stories to tell!
Edit: I just wanted to say that adding spices to the dough is a great idea. I'll have to try that some time. Also want to say that I never heard of using a food processor for making dough, but I do have a bread machine and I use it to knead my dough because I do not have nearly the amount of endurance that the bread machine has.
Amazing!
I sent myself to bed tonight without any supper...now I want that!
Nightshade
Get off my lawn!
My food processor has a dough blade and it does a decent job mixing and kneading. I used to make dough by hand but I've gotten very lazy in my old age. I don't know how advisable it is to hack your stove to increase the temperature. I'd just hold out for the brick oven in the mountains. That sounds lovely btw. I'm hoping to be able to get a house in the mountains myself one day is I can unload the property I have now.
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