pizza

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The move, the stress, the cats, the derby…

Published October 25, 2013 by Vegan Derby Cat Party
Some of us didn't seem to be stressed in the slightest by the move.

Some of us didn’t seem to be stressed in the slightest by the move.

Hello! We now have almost all of our stuff at the new place, and Thomas even suffered through getting the internet hooked up. (I refused to deal with Comcast again!) Last week I was SO STRESSED from the move and a from a family health issue, that all I seemed to have time for was boxes, headaches, intermittent nausea, dizzyness, exhaustion, and… derby. So I’m taking another stab at writing this post on my lunch break today.

Getting myself to practice last Thursday was pretty rough, but in the end I figured skating, and hitting girls would probably be welcome stress relief. So I pushed pass my lethargy and car sickness, and drove the full 46 miles north from Tacoma to Shoreline. It was a good practice, and I got to work on some of the hitting skills I’ll need for my 1st scrimmage this Sunday. Though I was still super tough on myself all practice, I talked to the coach after who assured me that I’m doing great for 2 months (it’s actually a little less) of practices, so that was encouraging. Even though it really doesn’t feel that way right now… honestly, it’s hard to deny that I’m skating much better all the time. When I got out, I was due to meet Thomas at the old apartment to do some more packing and loading, and all I could think about was food. It’s been pretty chilly lately, and I was craving a nice, hot, comforting pizza, so we headed over to Mad Pizza. This is a large Over the Rainbow pizza with garlic & olive oil subbed for the garlic ricotta, and with vegan cheese. It comes with roasted tomatoes, yellow peppers, red onions, roasted garlic, and oregano. Totally hit the spot as I filled Thomas in on the night’s practice.

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Saturday, one of the girls from derby had a pumpkin carving party, and that was fun way to hang out with a few of them in a less stressful way. She had all kinds of fancy pumpkin carving supplies. I opted for sculpting out a bat shape instead of doing the traditional cutting and gutting. (Haven’t snapped a pic of the finished pumpkin yet!) In the end, the results of everyone’s hard work were pretty impressive!

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Sundays we have practice at 11AM. If you know me well at all, you probably realize what a labor of love this has been for me, and are probably in complete shock that I’m giving up partying on Saturday nights now in order to be in shape for a physical activity on a Sunday morning! Yes. IT IS REALLY DIFFICULT FOR ME. Yesterday might’ve been the worst morning yet, in fact. I stayed in bed until the last possible minute, but still managed to get my butt to practice. It was a hard endurance practice, but you know what?

I learned how to skate backwards quite a bit better. (Something I’ve really wanted to learn for a long time. I could barely do it for more than a few feet, super duper slow.) AND I was somewhat decent at skating sideways, so that a couple girls actually asked ME what I was doing. So there’s that. RIght now when it’s super hard and I get banged up or completely exhausted, these are the things that I’m focusing on. Not only that, I finally got to go out for brunch with a couple of vegan girls after practice!

We went to Wayward…

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Though I wasn’t super crazy about mine for an ironic reason.

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It tasted a bit too realistic. Eww, even during my meat eating years I never really ate sausage, and this tasted too much like real sausage to me! (Even though it probably doesn’t to a meat eater.) Luckily Thomas met up with us, so I was able to unload half on him. I usually get their tempeh bacon which just tastes like nicely seasoned tempeh, so this was unexpected, but I wanted that biscuit! The hashbrowns were awesome and cooked to perfection.

Afterwards we made a trip to the old apartment where I managed to get a bunch of stuff done before sitting down and falling asleep sitting against the wall. That’s right. Sitting up. Thomas was awesome, and did a lot on his own, and let me snooze for a bit.

Tomorrow I’m off and looking forward to finishing up all this apartment chaos. We’re also doing a Spa day in the evening for a derby social, so that will be a fantastic and well deserved indulgence. I’m hoping that more bonding with the ladies will help to build my confidence and sense of comraderie at practice. Thursday’s practice is dress up optional since it’s on Halloween, and I’m on the fence about going or not. Halloween is a pretty big deal in our house, so I may need to skip, even if it is the last practice before scrimmage. We shall see…

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Gluten-Free Garbanzo Crust Pizza

Published September 9, 2011 by Vegan Derby Cat Party

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I had been meaning to try this recipe since Daiya retweeted it on twitter recently. Not only because it gave me another use for my garbanzo flour (originally bought it for making vegan french toast), but also because my pizza stone broke on its last voyage into the oven making the vegan zombie’s pizza rolls. Thomas was up for the task, so I readied him with all the ingredients. It comes together in a blender (what the author used) or food processor, which is what he used. I put the dough blade in there thinking that was going to be the consistency, but surprisingly, it was more like a batter.

The crust stuck a lot, but I’ll take part of the blame. I hadn’t properly seasoned my skillet because it had been pretty non-stick after a few uses, but I will invest the time to do it right and give it the authentic cast iron properties it deserves. (Mine is le creuset, and thus enameled cast iron, not the exposed kind, so a little different.) Once we were able to get it out of the skillet, it was pretty delicious. The crust was a little crumbly, due in part to losing some of it’s foundation to the skillet, and part to the lack of gluten, but it was nicely seasoned with rosemary for extra flavor. Thomas topped ours with Daiya mozzarella, vegan sausage and sliced black olives. He doubled the recipe so we had 2 small pizzas, which were devoured completely by the two of us.

A really great gluten-free option for those of you that have that restriction!

Italian Feast: Roasted Garlic & Tomato Basil Pasta with Moussaka Pizza and Cheesesticks

Published April 10, 2011 by Vegan Derby Cat Party

So I went all out for this Italian themed Sunday feast. I had picked up a medium and large dough ball from my local pizzeria on the way home from work Friday, and I really wanted a roasted garlic sauce to go with some fresh tomatoes and basil. I totally winged this sauce and I thought it came out pretty awesome. I ended up making pizza sauce by using up some leftover tomato paste and adding some Italian spices, salt & pepper, and veggie stock to thin it out. This doubled as the dipping sauce for the cheesesticks. I got to use up some of the leftover [Veganomicon] moussaka I made earlier in the week by dismantling it and using it as an amazing pizza topping. I couldn’t believe how great that combination came out on the pizza. Somehow I managed to get everything done and still hot, so that was nice too!

Roasted Garlic & Tomato Basil Pasta

8 oz desired pasta shape, cooked according to box instructions (I used farfalle)

1/2 pint grape or cherry tomatoes, halved
2 small to medium tomatoes, roughly chopped
10 cloves of garlic
1 large shallot, sliced thinly
1 tsp. balsamic vinegar
pinch of Italian seasoning (I use and Italian blend grinder that has salt & pepper too)
Salt & Pepper (but I still used a little extra sea salt & fresh ground pepper)
Olive oil for misting

1/2 c. vegan parm
1 tbsp. vegan mozzarella/Daiya Italian shreds (it was what i had left after the pizza making ; )
about 8 big basil leaves, sliced into chiffonade (see note below!)

Directions:

1. Preheat oven to 400*F. Lightly mist an 8×8 baking dish with olive oil.

2. Combine tomatoes, garlic, shallots, balsamic, and seasonings in prepared pan and spray lightly with olive oil. Bake for 30-35 minutes. (I baked in the toaster oven because I had the big oven going with the pizzas, so I covered it with foil (to keep from burning) for the first 20 minutes, and then uncovered for 15 minutes.)

3. Toss with freshly drained pasta, add vegan parm, mozzarella, and basil. (NOTE: to chiffonade basil take the leaves and pile them on top of each other. Roll them up and slice thinly. Presto. You look fancy. This was my first time doing it!)

Serve with a little extra basil on top for garnish, and enjoy!

(sorry for the blurry pic!)

Lots of yumminess ready for roasting.

Getting those lovely bites of melt-in-your-mouth garlic was amazing. Really nice with the fresh basil that I clipped from my new patio herb garden!

And now for the cheesesticks & pizza…

I scored the dough with a dinner knife so that they’d be easy to pull apart once cooked, but wouldn’t fall apart during the process.

I then lightly misted with olive oil, sprinkled with garlic powder and added Daiya cheddar and italian shreds.

Mist once more with olive oil and sprinkle with a little more garlic powder and vegan parm if you like.

After kneading and stretching the dough, make sure you stab it a billion times with a fork to keep the air bubbles at bay.

Here is the dismantled moussaka turned pizza toppings: thinly sliced, roasted eggplant, zucchini, and potatoes and a few dots of the almond cream sauce over the tomato paste based sauce I made.

And here it is all melty with Daiya goodness and ready to hit the table.

It was a true feast!

Cheap A$$ Pizza

Published January 17, 2011 by Vegan Derby Cat Party

Have you considered making your own pizza at home, instead of ordering from a chain?

I know… Making dough is a pain and then you have to proof the yeast, and wait for it to rise, & often twice!  That’s why I don’t do it either! Our local pizzeria sells balls of dough for practically nothing. I know Trader Joe’s does too, and so do a lot of  markets. Yesterday I made a completely vegan barbeque chicken seitan pizza (totally california pizza kitchen style – I have the book!) for breakfast! I didn’t feel like being tied up in the kitchen making something elaborate. So I stopped by and picked up 2 dough balls on my way home from work. A small and a medium dough ball cost me all of $1.85. That same 85 cent doughball, ordered as breadsticks, would be around five bucks.

Clearly this is not an everyday thing, but if you’re going to order pizza regardless, at least for me, it beats paying all kinds of money for a pizza without cheese, ordering it uncut, putting vegan cheese on it, and re-baking it anyway.

I use a cheap $20 set that I got years ago on amazon that includes a pizza stone, peel and cutter. Pre-heat your pizza stone to 500*F while you get your pizza ready (30-60 minutes), and it should only take about 8 to 10 minutes for your glorious creation to cook.

I cooked up some sliced chicken seitan in some olive oil over medium heat for about 5 minutes.

Topped my pizza with barbeque sauce, Daiya mozzarella & cheddar, red onions, and seitan.

Baked it at 500*F on my pizza stone for about 10 minutes.

Had a fresh, vegan, gooey, cheesy pizza for breakfast! (okay, it was 3pm.)

Easy Pizza!

Published November 21, 2010 by Vegan Derby Cat Party

I ordered a dough ball from our local pizza shop [tomasso’s] a few weeks ago, wrapped it up tight and froze it for a later use. I finally got around to using it today. (i had let it thaw in the fridge for a couple of days, and then rise again first.)

It had mur glenn pizza sauce, 3 cloves of minced garlic, a little red onion, a small yellow bell pepper, some yves vegan pepperonies, sun dried tomatoes, some chopped frozen spinach and just a little bit of daiya cheddar shreds. I baked it at 500*F for 10 minutes, on a pizza stone that had been preheated for about half an hour.

Sprouted grain bread Pizzas

Published August 8, 2010 by Vegan Derby Cat Party

okay, here’s an easy throw back to your youth. i guess i was just pizza craving this week, and i didn’t have anymore frozen ones & didn’t want to order . so i decided to put that pizza sauce in my pantry to good use. PLUS! i had found tofutti slices at winn-dixie this week. YAY! (for some reason our whole foods doesn’t carry them, and rice vegan ones don’t melt.)

so as you can see i used sprouted grain bread topped with a couple spoonfuls of pizza sauce, 4 pepperonis, and a slice of tofutti american. i placed them into the toaster oven @ 350*, on the convection setting for about 5 minutes, until the cheese melted.

these were yummy, and even meat & cheese loving timb approved. : ) now i can’t stop eating them. they’re also good with other mock cold cuts like ham or bologna. and you can just use one slice of cheese and make it a sandwich to save a little on the fat.

Mellow Mushroom, Delray Beach FL

Published May 20, 2010 by Vegan Derby Cat Party

have you been to mellow mushroom? they seem to be a large chain these days, so you probably have. a few of my friends were heading out for dinner  last night, and we met up at the delray beach location to have some beers & food. if you are into beer, mellow mushroom has a colossal collection of 100 beers; 50 drafts, and 50 bottles! they also have vegan options like tempeh and tofu sandwiches, and you can get them as toppings for pizza too. some stores even have vegan cheese, and have started carrying the daiya brand. (unfortunately the delray beach location does not have vegan cheese. i’m going to send them a note on their facebook page!) if you order the pretzels plain, they come with mustard & marinara dipping sauce, also vegan, and yummy.

i ordered a bbq sauce base with avocado, tempeh, and onion. they forgot the avocado, but i so did i until the check came. they were a little over zealous with the sauce, and apparently also on the bbq based pie that our friends ordered. besides that, it was delicious, and i’d definitely return again to try some different combinations. the dough is super tasty. they have also started carrying a gluten-free crust, but it has egg. another couple ordered it, and hated it. so much so that they didn’t even take it home, and they hate wasting food! so stick to the original, vegan crust if you go. : )

Vinnie’s Pizza, Brooklyn

Published March 21, 2010 by Vegan Derby Cat Party

so weekends are not going to be my most plentiful blog posting time, because i do actually have a weekend job doing open houses for swanky apartments. this weekend’s was in the upper east side. anyway, i called kassidy yesterday to meet up after i got out, and met up with her back in brooklyn. now kass has been telling me for some time that i needed to go to vinny’s pizza, and so we did.

vinnie’s pizza is a regular pizza joint that offers up some inventive vegan options as well. best of all you can get them by the slice! we stopped by the [original] bedford location yesterday and got two different slices, cut in two, to share. 1. mac attack pizza. mac’n’cheese, meat crumbles, and i think hot sauce, on a pizza. mmm. 2. bbq chick’n pizza. bbq sauce, “chicken”, onions. SO good.  i snapped a quick pic of kass, but i don’t think you can really see the pizza too well. we will return soon for vegan pizza goodness.

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