Sichuan Pizza (vegan & plant-based)

Homemade Sichuan Pizza!

My addiction to hot chili crisp (or oil) from the grocery store is no secret, and I am happy to share my “secret” pizza recipe, which is really more of a simple method:

Preheat oven to 450 degrees. Roll out your favorite pizza dough super thin and place on a baking stone or lined baking sheet. Brush with olive oil, top with very thinly sliced yellow onion and garlic and halved grape tomatoes. Sprinkle with vegan mozz–or not–and bake 10 minutes.

Meanwhile, make a slaw of shredded cabbage, carrot, mayo (I use Walton Farms no-calorie mayo), and hot chili crisp/oil to taste. Pile on top of freshly baked pizza, top with pickled veg if desired, drizzle with a little more hot chili crisp, sprinkle with lightly salted peanuts, and garnish with a basil leaf.

I hope you love it as much as I do; I enjoyed two nights in a row!

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Beer Battered Onion Ring Cups with Cream Cheese Spinach (vegan & plant-based)

Yield: 2 servings

I have always loved the edible bowl concept, especially miniaturized. Thick beer battered and deep fried onion rings make the perfect cups for fresh garlicky cream cheese spinach. This is a rich dish, so a serving of 3 to 4 is about perfect as a meal.

Beer Battered Onion Rings

1 cup flour (I use white whole wheat)

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon baking powder

1/2 teaspoon sea salt

12 ounces beer (search online for a vegan brand you like)

1 large yellow onion

Cream Cheese Spinach Filling (recipe follows)

Garnish: cherry tomato halves

Preheat deep fat fryer or a large pot of oil to 375 degrees and oven to warm if desiresd. In a medium mixing bowl, whisk together dry ingredients and then whisk in beer. Set aside. Peel onion and slice off both ends, reserving flesh for spinach. Cut onion in half crosswise and separate into rings. Dip into batter, coat well, and fry a few at a time, just until golden brown. Drain on paper towel and keep warm in oven if desired. When all rings are fried, arrange on serving plates, fill with spinach mixture, garnish with cherry tomato halves, and serve immediately.

Cream Cheese Spinach Filling

Pinch sea salt

2 tablespoons finely diced onion (I use the onion flesh around the trimmed ends)

4 large cloves garlic

10 ounces fresh baby spinach leaves (or favorite baby greens; I like the Harris Teeter Power Greens)

4 ounces plant-based cream cheese

Cover bottom of a 10-inch skillet with water and a pinch sea salt. Add onion and garlic and simmer, stirring frequently, until softened. Add spinach and wilt, stirring occasionally. Stir in cream cheese until melted and fully combined.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn
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