I have mentioned before that I have never loved cheese, even before going vegan. However, everyone craves pizza once in awhile, right? I really enjoy a pizza with a nice crispy, chewy crust piled high with vegetables, but "cheese" pizza is the ultimate comfort food for me. Wait...I take that back- "cheese" pizza with veggie pepperoni and sliced green peppers and onions is the best! I thought about using the pound of Teese that I have in my freezer, but I realized that I also had some Follow Your Heart Mozzarella that needed to be used up, so I decided that I'll save the Teese for something really special. I have used FYH cheese in the past and found that grating it really doesn't help it melt at all, so I decided to freeze half of the package, let it thaw overnight, sliced it super thin, and then placed it over other toppings. After about 12 minutes in the oven at 475 degrees, I broiled it for another 3-4 minutes, and I was amazed! I pulled out my pizza to find that this:
...had become this:
Wow! I would have never believed that this pizza wasn't topped with (nasty) dairy cheese upon looking at it! The FYH Mozzarella still did have a "soy" taste to it, but only slightly, and I didn't mind at all with all of the other toppings on the pizza as well.
Feeling the need for a quick meal that is much healthier than cheese pizza, I searched through my copy of ED&BV, and the Sweet and Sour Chipotle Tempeh with Sweet Potatoes caught my eye. I thankfully had all of the ingredients on hand, so all I had to do was mix together the sauce, toss it with the other ingredients and wait an hour for it all to bake while I steamed some brown rice. The sauce became super thick, sweet and tangy and the chopped cashews on top were an excellent touch. Yet another winner from this cookbook!
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