The Blooming Platter of Vegan Recipes

Recipes for 'Vegan Crusts'

This month, the good folks at One Green Planet launched their “Superfood of the Month” program, choosing to include my favorite superfood of all time as their inaugural spotlight: nutritional yeast, fondly known as “nooch.”

That’s all the encouragement I needed to develop a new recipe that showcases my beloved nooch.  This golden powder (or flakes) is the food of the gods.  Rich and “cheesy” in flavor and aroma, this deactivated yeast is loaded with protein and vitamins, especially the B complex ones.  Some brands even fortify it with B-12.  It is also low in fat, calories, and sodium, and free of sugar, dairy, and gluten.

The recipe I developed is for Cornmeal and Nooch Croustades,

Just follow the link for my easy recipe for these homemade crusts that can be topped with anything you fancy.  However, they are so flavorful that they can be gobbled up alone.

You won’t find this recipe in The Blooming Platter Cookbook, but you will find 150+ other recipes for spring and every season of the year.

 

 

Print Friendly

Yield: 2 pizzas/8 servings (2 slices per serving)

The irresistibly adorable pumpkins at my favorite farm market inspired this pizza.  I’ve enjoyed it three or four times this week with my Vegan Caramelized Onion and Apple Pizza and am so sad there is no more.

As I’ve said before, homemade pizza dough is so quick and easy to make that there is scarcely any reason to purchase it, especially since it can be frozen.  Hands on prep time is just minutes, but it does take a couple of hours to rise.  So, if you are super pressed for time and favor a brand like Trader Joe’s frozen dough, then go for it.  If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.

My dough of choice comes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  My recipe calls for a combination of self-rising and whole wheat flours.  However, for the pizza pictured, I didn’t have either, so I used all white whole wheat flour with some baking powder.  The only difference I found is that it makes a softer dough and, hence, requires additional flour.  The crust made this way also benefits especially from a couple of minutes in the oven before topping it and returning it to the oven to insure that the crust doesn’t become soggy.

Make the dough at least 3 hours before you plan to serve the pizza.

 

Blooming Platter Pizza Dough:

Yield: 2 approximate 8-inch crusts

3/4 cup plus 2 tablespoons self-rising flour (or 3/4 cup  plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

3/4 cup plus 2 tablespoons whole wheat flour

Note:  you may substitute all white whole wheat or all-purpose flour for both of the above.  However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.

1 teaspoon “quick rise” yeast

1 teaspoon natural sugar

1 teaspoon sea salt

3/4 cup plus 1 1/2 tablespoons tepid water

2 teaspoons extra virgin olive oil plus 1 teaspoon to oil the bowl

Place all of the dry ingredients in a large bowl, stir to combine, and make a well in the center.  Add the water and 2 teaspoons olive oil to the well and stir the wet and dry ingredients together with a fork until fully incorporated.

Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky.  I knead it right in the bowl.  Do not over-knead.  Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Return the dough to the bowl, rolling it around on both sides to coat with the oil.  Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours.  While the dough rises, prepare the other ingredients.

 

Next prepare Rosemary-Garlic Olive Oil:

1/4 cup olive oil (makes sure it is super flavorful)

1 5-inch stalk of fresh rosemary

1 clove garlic, thinly sliced

Combine all ingredients in a small cup and set aside.

Before preparing topping, preheat oven to 450 degrees.  Place two pizza stones (or two inverted baking sheets) into the oven and heat for 30 minutes.

 

Topping:

Approximately 1/4 cup Pumpkin and Pepita-Sage Pesto Spread (recipe follows)

Grilled Pumpkin (recipe follows)

1/2 cup Vegan Pepita and Sage Pesto

Optional garnish: fresh sage leaves or pineapple sage blossoms

 

Vegan Pumpkin Pepita-Sage Pesto Spread:

6 ounces Silken Firm tofu (you may you “extra firm” for a firmer end result)

1/2 cup pumpkin puree

1/2 cup Vegan Pepita and Sage Pesto

1 large garlic clove

Pinch sea salt

Place all ingredients in the bowl of a food processor and process until smooth, scraping down the sides of the bowl as necessary.  You will have more than you need for this pizza.  Store any leftovers in an airtight container in the refrigerator.  Enjoy as a dip with fresh veggies, spread on bagels or sandwiches, tossed with pasta, or as a pizza sauce.

 

Grilled Pumpkin:

Approximately 3 pounds fresh pumpkin (this weight is seeded and with pulp removed, but with the skin on)

Remove the skin from pumpkin with a paring knife.  Cut pizza into bite size 1/3-inch thick slices.  Spray a grill pan with non-stick spray and preheat over medium-high.  Grill pumpkin, in two batches if necessary, for 2 to 3 minutes per side or unil tender with nice grill marks.  Remove to a plate and set aside.

 

To Assemble:

Lay two 10-inch sheets of aluminum foil, shiny side down, on a work surface.    Spray each sheet lightly with non-stick pray.  With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1/4-inch wide rim.  Brush the entire surface of each very lightly with the Rosemary-Garlic Olive Oil; you will likely have some left over.  Lift each piece of foil one at a time, crust and all, holding it taught, and place on one of the baking stones.  Bake for 2 minutes.  Remove the stones from the oven and spread a very thin layer (about 2 to 3 tablespoons) of Pumpkin and Pepita-Sage Pesto Spread on each crust.  Divide the pumpkin evenly between the two crusts, arranging pieces in concentric rings.  Return the stones to the oven and cook for about 7 minutes, switching the position of the stones halfway through if pizzas seem to be cooking unevenly.  Remove the stones from the oven again and dot each with about half of the Pepita and Sage Pesto (1/4 cup each).  Return the stones to the oven and cook for 2 to 3 more minutes  or until the crusts are golden and the topping is hot.  Remove the stones form the oven, slide the pizzas, one at a time, onto a cutting board, and cut each into 8 wedges.  Serve immediately garnished with sage leaves or, if you’re lucky enough to grow this herb: ravishing pineapple sage blossoms.

Note: this pizza reheats beautifully on a pizza stone in a 350 degree preheated oven for 10 minutes.

Print Friendly

Yield: 2 pizzas/8 servings (2 slices per serving)

All things autumn was the inspiration for this absolutely addicting pizza.  I’ve enjoyed it three or four times this week and I have not yet had my fill!

Homemade pizza dough is so quick and easy to make that there is scarcely any reason to purchase it, especially since it can be frozen.  Hands on prep time is just minutes, but it does take a couple of hours to rise.  So, if you are super pressed for time and favor a brand like Trader Joe’s frozen dough, then go for it.  If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.

My dough of choice comes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.  My recipe calls for a combination of self-rising and whole wheat flours.  However, for the pizza pictured, I didn’t have either, so I used all white whole wheat flour with some baking powder.  The only difference I found is that it makes a softer dough and, hence, requires additional flour.  The crust made this way also benefits from a couple of minutes in the oven before topping it and returning it to the oven to insure that the crust doesn’t become soggy.

Make the dough at least 3 hours before you plan to serve the pizza.

Blooming Platter Pizza Dough

Yield: 2 approximate 8-inch crusts

3/4 cup plus 2 tablespoons self-rising flour (or 3/4 cup  plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)

3/4 cup plus 2 tablespoons whole wheat flour

Note:  you may substitute all white whole wheat or all-purpose flour for both of the above.  However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.

1 teaspoon “quick rise” yeast

1 teaspoon natural sugar

1 teaspoon sea salt

3/4 cup plus 1 1/2 tablespoons tepid water

2 teaspoons extra virgin olive oil plus 1 teaspoon to oil the bowl

Place all of the dry ingredients in a large bowl, stir to combine, and make a well in the center.  Add the water and 2 teaspoons olive oil to the well and stir the wet and dry ingredients together with a fork until fully incorporated.

Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky.  I knead it right in the bowl.  Do not over-knead.  Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.

Return the dough to the bowl, rolling it around on both sides to coat with the oil.  Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours.  While the dough rises, prepare the other ingredients.

Next prepare Rosemary-Garlic Olive Oil:

1/4 cup olive oil (makes sure it is super flavorful)

1 5-inch stalk of fresh rosemary

1 clove garlic, thinly sliced

Combine all ingredients in a small cup and set aside.

 

Prepare the Apple Cider Vinegar Reduction:

1/2 cup apple cider vinegar

2 tablespoon balsamic vinegar

2 tablespoon maple syrup

Pinch sea salt

Combine ingredients in a 1-quart saucepan and simmer over medium-high until reduced to 1/4 cup.  Reduce heat if necessary, so that mixture doesn’t scorch.  Pour into a small ramekin or cup and set aside.

Before preparing topping, preheat oven to 450 degrees.  Place two pizza stones (or two inverted baking sheets) into the oven and heat for 30 minutes.

Caramelized Onion and Apple Topping:

2 tablespoon olive oil

2 medium-large yellow onion, thinly sliced

4 small-medium apples, stemmed, cored, cut into 1/4-inch wedges; cut wedges crosswise into 3 to 4 pieces

Sea salt to taste

1/2 cup Blooming Platter Smokey Cheddar Vegan Cheese Spread

Optional garnish: fresh rosemary sprigs

Heat olive oil in a large cast iron skillet over medium-high heat.  Add onion and saute, stirring frequently, for approximately 15 minutes or until onions are beginning to develop a golden color.  Reduce heat if necessary to prevent onions from scorching.  Add apple, 2 tablespoons of the Apple Cider Vinegar Reduction, and a pinch of salt, and continue sauteing and stirring about 10 minutes, or until onion is deeply colored and apple is tender and has developed some color.   Add water, a teaspoon at a time as needed if mixture appears to be drying out.  Check for salt and adjust if necessary.  Remove the skillet from the heat.

To Assemble:

Remove the rosemary from the olive oil, strip the leaves off the stalk, mince, and set aside.

Lay two 10-inch sheets of aluminum foil, shiny side down, on a work surface.    Spray each sheet lightly with non-stick pray.  With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.

Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1/4-inch wide rim.  Brush the entire surface of each very lightly with the Rosemary-Garlic Olive Oil; you will likely have some left over.  Lift each piece of foil one at a time, crust and all, holding it taught, and place on one of the baking stones.  Bake for 2 minutes.  Remove the stones from the oven and divide the onion-apple topping between the two crusts, spreading evenly to the rims.  Divide the Cheese Spread between the pizzas, dotting the top of each with teaspoon-size dollops.  Sprinkle each with half of the minced rosemary.  Return the stones to the oven and cook the pizzas for 9-11 minutes or until the crust is golden and the topping is bubbly, switching the position of the stones halfway through if pizzas seem to be cooking unevenly.  Remove the stones from the oven and slide the pizzas, one at a time, onto a cutting board.  Drizzle each pizza with 1 tablespoon of the remaining Apple Cider Vinegar and cut each into 8 wedges.  Serve immediately garnished with fresh rosemary sprigs.

Note:  this pizza reheats beautifully on a pizza stone in a preheated 3350 degree oven for 10 minutes.

Print Friendly

Yield: 1 8-inch savory tart

In my opinion, having a friend with a fig tree is almost better than having your own because the birds make such a mess of them.

So, when one of the barristas at my local Starbucks recently invited me over to pick figs from her abundant tree, I jumped at the chance.  I had never seen anything like it!  The tree–which had been split by lighting to or three decades ago and had formed two enormous trees–dwarfed her suburban back yard.  So, I battled all manner of flying thing for my fair share.

Though I wasn’t greedy, I nevertheless bagged more than I could eat, so when I needed to stop over at a friend’s last Sunday afternoon to consult with him about a fun project (that you will be reading about here in a few weeks; I don’t want to do anything to jinx the outcome!), I decided to make a little fig treat for him and his fiance.  And I wanted to make something sweetly savory.  Remembering that I had some leftover chutney-topped vegan brie in the fridge (the brie is from a recipe on p. 30 of my new Blooming Platter cookbook), and that one of my favorite all-time appetizers is fresh figs stuffed with vegan brie and a smoked almond, I decided to make a tart that combined all those flavors.

I started with my never-fail press-in crust as the base.  Then I gently swirled the brie and chutney together before smoothing it evenly over the crust.  Next came concentric circles of gorgeous red figs halves with whole smoked almonds nestled upright between them and a very light drizzle of balsamic vinegar.

I think you’ll agree that the result is quite stunning.  Apparently it was also a taste sensation because I received an email message with the subject header “Holy Tart!” and a text message saying, “D***!  It’s good!”  See what you think before the last of this summer’s figs disappear from market shelves…or your friends’ trees.

1 1/4 cups vegan brie (recipe follows–make the day before or very early in the day you plan to serve it)

1 baked Press-in Pie Crust, cooled to room temperature

3/4 cup homemade or purchased chutney (if you’d like to make a fresh one–the best!–just search “chutney” on my blog and you will find several outstanding ones to choose from; in fact, for this recipe, I used a combination of two in contrasting colors)

Approximately 20 fresh figs, stemmed and sliced in half vertically

Approximately 20 whole smoked almonds

Optional: a drizzle of about 2 tablespoons of balsamic vinegar or balsamic reduction

In a medium bowl, swirl together brie and chutney, stopping before they are completely combined.  Spread evenly over the bottom of the cooled tart crust.  Arrange the figs, flesh side up, in an attractive pattern over the surface of the cheese and chutney mixture, and then tuck whole almonds, standing upright, between the figs.  Serve immediately with a very light drizzle of balsamic/balsamic reduction.  Or store, covered, in the refrigerator until about 30 minutes before serving time, waiting until you serve the tart to drizzle it with the balsamic.

 

Vegan Brie (you will need about half of this recipe, but you’ll enjoy having the leftovers around)

14 ounces extra-firm tofu, pressed, drained and blotted dry

3/4 cup roasted cashews

6 tablespoons nutritional yeast

1 tablespoon miso

3 tablespoons beer or non-alcoholic beer

1 tablespoon fresh lemon juice

2 teaspoons onion powder

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

1/8 teaspoon ground coriander

Combine the tofu, cashews, nutritional yeast, miso, beer, lemon juice, onion powder, salt, garlic powder, and coriander in a food processor. Process until smooth, scraping down the sides of bowl as necessary. Line two soup bowls, approximately 5 inches in diameter, with plastic wrap and scrape half of the mixture into each one. Smooth the tops, fold the edges of the plastic wrap down to cover the surface. Top with a smaller bowl or plate and place a heavy can on top to weight it down. Refrigerate for 4 or more hours.

Press-In Pie Crust

1 1/2 cups white whole wheat, unbleached all-purpose, or whole wheat flour (or a combination)
1 teaspoon salt
2 teaspoons sugar
1/2 cup canola oil
2 tablespoons unsweetened or plain soymilk

Place dry ingredients in a medium bowl. Pour the oil and milk over the dry ingredients and work around with a fork and/or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of an 8 to 9-inch tart pan. The bottom and side of a glass work nicely for this task. Bake crust for 10-12 minutes or until firm and slightly golden.   Allow to cool completely on a wire rack.

Source: http://www.steptalk.org/

Print Friendly

Yield: one 8 or 9-inch quiche or four 4-inch tartlets (this recipe easy doubles and can be baked in a 9 x 13-inch pan, but adjust the baking time as the batter will be deeper and, hence, need a few extra minutes)

This tasty high-protein quiche can take on endless guises. I made the one in the photo with 10 ounces of frozen chopped spinach and 1 cup of lightly sauteed mushrooms. I made another crowd-pleasing version with fresh sauteed asparagus and diced sundried tomato. Let your food fantasies be your guide. Watching your calories? Omit the crust and make a savory frittata.

1 8 or 9-inch vegan Press-In Pie Crust (see recipe below)
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
10 ounce package frozen vegetables, thawed, or 2 cups lightly sautéed veggies of your choice (more is fine, about up to 4 cups or so)
1 pound firm or extra-firm tofu, drained (Silken tofu, whether firm or extra firm, will produce a creamier quiche, while regular firm or extra-firm tofu will produce a slightly sturdier and drier filling)
1/2 cup unsweetened or plain soy milk
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
optional: 1/2 teaspoon ground red pepper (scant)
black pepper to taste
1 tablespoon dried parsley (optional)
2 tablespoons nutritional yeast or grated vegan Parmesan cheese

In a large skillet over medium-high, heat oil to shimmering. Sauté onion and garlic until golden. Stir in the thawed vegetables (I used 10 ounces of chopped spinach) and heat through. Or, if using fresh vegetables, add them and sauté lightly. Meanwhile, in a food processor fitted with a metal blade, combine tofu and remaining 8 ingredients; process until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust. Bake in preheated 400 degree oven for 35 to 40 minutes, or until quiche is set. Allow to stand for at least 5 minutes before cutting.

Vegan Press-In Pie Crust

1 ½ cups unbleached all-purpose or whole wheat flour
1 teaspoon salt
2 teaspoons sugar
½ cup canola oil
2 tablespoons soy milk

Preheat oven to 400 degrees. Mix the dry ingredients in a 8 or 9-inch pie plate. Pour the oil and milk over the dry ingredient mixture and work around with a fork or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of the pie plate. The bottom and sides of a glass accomplish this task nicely. Bake for 10-12 minutes and remove from oven, but leave oven on. Note: this crust, made with whole wheat flour makes beautiful, sturdy 4-inch tart crusts that hold up even when removed from the tart pans and slid off the removable bottoms. Like the larger crust, I bake them 10-12 minutes before filling.

Pie Crust Source: http://www.steptalk.org/

Print Friendly

Yield: one 8-9 inch crust

This is my go-to, never-fail pie or tartlet crust. Just ask Minnie…she “nose.” I like its somewhat rustic appearance, not to mention its simplicity, but if you prefer something more refined, you might want to opt for a roll-out crust, though you can make this one quite neat and precise.

1 1/2 cups unbleached all-purpose or whole wheat flour (or a combination)
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons unsweetened or plain soy milk

Place dry ingredients in an 8-9 inch pie plate. Pour the oil and milk over the dry ingredients and work around with a fork and/or fingers until all of the liquid is absorbed. Press the crust firmly into the bottom and sides of the pie plate. The bottom and side of a glass work nicely for this task. Bake crust according to directions for whatever recipe you are making. Tartlet Crusts: this recipe, made with whole wheat flour, yielded beautiful, sturdy 4 inch tartlet crusts that held up even when removed from the tart pans and slid off the removable bottoms. I baked them 10-12 minutes before filling. Sweet Pie Crust: Increase sugar to 2-3 tablespoons or to taste.

Source: http://www.steptalk.org/

Related Posts Plugin for WordPress, Blogger...
Print Friendly

Featuring Recent Posts WordPress Widget development by YD