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Greens with Pizza

Ingredients (use vegan versions):

* 1 onion, any color, chopped
* 1 clove garlic, pressed or minced
* 1 tablespoon olive oil
* 1 hot pepper, chopped (jalapeno, paper dragon, cayenne)
* OR 1/4 cup chopped hot pickled peppers, drained - reserve juice
* herb vinegar (cilantro is nice) or
* 1/2 grapefruit, de-veined and de-skinned)
* 1-2 oz vegan soy cheese
* greens of your choice

Directions:

Saute onion and garlic in olive oil until translucent. Add hot pepper.
Chop, slice, or rip greens into bite sized pieces, add herb vinegar
or juice from pickled hot peppers to keep greens steaming and not browning.
Cook until almost done. Add grapefruit pieces and stir until warmed through.
Then add cheese - don’t melt. Serve immediately.

Believe it or not, the grapefruit balances the hot pepper nicely
and the cheese adds a smoothness, in addition to protein, to make
this a very nutritious meal.

Serves: 2

Preparation time: 20 min

Margherita Pizza

Ingredients (use vegan versions):

* pizza dough
* 1 pkg. pesto sauce (check for parmesan)
* 3-4 artichoke hearts
* 2 roma tomatoes
* soy mozzarella cheese

Directions:

Spread the pesto over the pizza dough and top with cheese.
Slice the tomatoes and cut the artichoke hearts in quarters.
Top the pizza with the tomatoes and artichokes and bake
until the cheese is melted and the crust is the desired
color. Now you have a fabulously different and yummy pizza!

Personal Portobello Pizza

Ingredients (use vegan versions):

* 4 large portobello mushroom caps, stems removed
* 1 large red pepper
* shredded soy cheese
* lemon juice
* 4 cloves minced garlic
* dried basil
* adobo, pepper, and/or other seasoning to taste

Directions:

Set mushrooms top-down on non-stick or greased baking pan.

Squeeze lemon juice over caps and don’t be shy. The juice
will soak into the mushrooms during baking to add just a
little tang. Sprinkle with black pepper and dried basil
(rub basil into your palm with your thumb first to crush
the leaves and release more flavor) and set aside.

Chop red pepper into small chunks. Saute with garlic and
some adobo seasoning until tender.

Sprinkle shredded soy cheese on each cap not quite to the
edge. Top with pepper/garlic mixture.

Bake in 350 degree oven for 10-15 minutes, until cheese has
completely melted. Done!

Great with rice or on its own! Adjust toppings to taste -
onion, green pepper, tomato sauce would all work well.
Serves 2 with 2 mushroom pizzas each.

Serves: 2

Preparation time: 30 minutes, start to finish

White Sauce Vegan Pizza

Ingredients (use vegan versions):

* two 9″ frozen vegan corn meal pizza crusts
* 1 cup Veganaise
* 1 and 1/2 teaspoon garlic powder
* 1 tablespoon oregano
* 1/2 teaspoon cayenne pepper (optional)
* 1 cup shredded vegan mozzarella cheese
* 2 cups fresh spinach leaves
* 1 cup black olives
* 1 cup pineapple segments
* salt and pepper to taste

Directions:

Preheat oven to 425 degrees. In a
medium sized bowl, combine Veganaise,
shredded Vegan cheese substitute,
garlic powder, oregano, and cayenne
pepper. Spread most of mixture evenly
on frozen cornmeal crusts. Layer
Spinach leaves thinly so as to cover
the white sauce on both crusts. Spread
a second layer of sauce over the
spinach. Organize black olives and
pineapple segments on top. Sprinkle
with salt and pepper. Bake for 15
minutes. Slice and enjoy!

This is a very versatile recipe. You
will obviously use your own favorite
pizza toppings, mine happen to be black
olives and pineapple. Other toppings
that I use are Vegan pepperoni slices,
caramelized onion, chopped tomato,
chopped shallots, and green peppers.
Also, adding a thin layer of tomato
sauce over the white sauce gives it a
fun zip! This same recipe on a brown
rice crust (also available in the
frozen section of most heath food
groceries) will work for those who are
looking for a gluten-free option. One
important note is to make sure the
cheese substitute you use is truly vegan.
Most have Casein, a milk protein, but
there is one brand that I have found,
called actually VEGAN, that is casein-
free and comes in a purple package.
Hope you all enjoy and I’m looking
forward to hearing your variations on
this recipe!

Serves: two 9″ pizzas

Preparation time: 10 min

30 Minute Easy Pizza

Ingredients (use vegan versions):

* 3 3/4 cup flour approx.
* 1 pkg yeast
* 1 1/2 cup lukewarm water
* 1/2 teaspoon salt
* 1 tablespoon vegan sugar
* 1-3 tablespoon olive oil
* topping: tomato sauce, oregano, garlic powder, mushrooms, olives, green peppers, onions
* vegan soy cheese
* anything else you like

Directions:

This is an easy way to make a home-baked pizza in a short time. Dissolve the yeast in the
lukewarm water with the vegan sugar and let stand for 5 minutes. Mix in the oil, salt, and 1
cup of flour. Add the rest of the flour a cup at a time until it becomes too hard to stir
with a wooden spoon. Turn out onto a floured counter and knead for 8-10 minutes, until
it’s smooth and elastic. Have your oven preheating at 375 while you’re kneading the dough
(I have my pizza stone in the oven warming up). Let the dough rest for a few minutes
while preparing the green peppers, olives, mushrooms, onions, etc. When you have all the
ingredients ready, roll the dough out into a large circle and place on the stone or baking
sheet–sprinkle cornmeal on it first–and spread the tomato sauce evenly over the dough.
I then add my seasonings (I even like a touch of lemon pepper).
Follow this with the olives, mushrooms, and onions, green peppers and whatever else
you like. Top with the soy cheese. On the baking stone, it usually takes only about 15
minutes or bake until the cheese browns slightly. My husband likes a thinner crust so
sometimes I will make two smaller pies instead of one large one.

Serves: 4

Preparation time: 30 min

English Muffin Pizza

Ingredients (use vegan versions):

* 1 english muffin (split in half)
* 2 slices of tomato
* 1 or 2 slices vegan cheese of your choice
* 1/2 teaspoon oregano
* 1/2 teaspoon basil
* pinch of garlic powder (optional)
* bell-peppers, mushrooms, chopped carrots, spinach, or any other veggies of choice

Directions:

Top each half of your english muffin with the above-listed
ingredients. Tomato goes first. Toast or bake until the
cheese is melted or the muffin is golden-brown. Great for lunch!

Serves: 1

Preparation time: 10 min

Vegan Pizza (with Mashed Potatoes)

Ingredients (use vegan versions):

* mashed potatoes ( I use instant)
* nutritional yeast (to taste)
* salt (to taste)
* roma tomatoes (sliced thickly)
* oregano (to taste)
* 1 garlic clove (fresh, sliced.. more if you like)
* black pepper (to taste)
* pizza toppings ( your choice)
* pizza dough

Directions:

Pre heat oven to 500 F

1. Mix the mashed potatoes with nutritional yeast, and
salt to taste.

2. Roll out the pizza dough, cover with the tomato slices,
oregano, garlic, and black pepper.

3. Add the topping that you like.

4. Cover in a thin layer of the mashed potatoes, ( I know
this sounds strange, but the potatoes keep the pizza
from drying out and brown quite nicely)

5. Bake for approximately 10 minutes, or till the crust is
golden.

Serves: 4

Preparation time: 30 min

Fast and Simple Rice Crust Pizza

Ingredients (use vegan versions):

* 3 cups cooked brown or white rice
* 1 egg-replacer beaten
* 2 tablespoon grated vegan ‘parmesan cheese’
* 2 teaspoon basil
* 4 oz vegan ‘mozzarella cheese’
* 1 cup vegan low fat vegan pizza sauce
* 1 cup mushrooms*
* 1 cup red or green pepper

Directions:

Mix first four ingredients together. Press mixture into a 12-inch pizza pan. Bake in a 350-degree preheated oven for 10 minutes. Top with remaining ingredients. Return to the oven and bake until the vegan ‘cheese’ is melted.

*Not a fan of mushrooms? Why not try olives or another vegetable topping?

Serves: 6

Preparation time: under 20 min

Bagel Pizza

Ingredients (use vegan versions):

* 1 Everything Bagel
* 1/2 Avocado
* 1 tablespoon Pasta Sauce
* 4-5 Black Italian Olives
* 1-2 sun dried tomatoes
* 1 tablespoon chopped onion
* 1-2 Basil leaves
* Optional toppings (fresh tomato, oregano, mushrooms, baked tofu, vegan ’sausage’, etc.)

Directions:

Slice and toast the bagel. Then spread a thin
layer of the pasta sauce then spread the
avocado nice and thick. Then top with chopped
black olives, sun dried tomatoes, basil and onions or
whatever toppings you like on your pizzas. Do
this to both sides of the bagel and eat open
faced like a pizza. Not exactly like a pizza but
tastes really good.

Serves: 1

Preparation time: 5 min

Easy to Freeze Hot Pockets

Ingredients (use vegan versions):

* favorite pizza dough
* favorite rice topping or vegetable mixture or fruit salad

Directions:

Make your favorite pizza dough. I use one with just flour,
water, gluten, yeast, and salt in it. Also make some
stirfry type thing, or pot pie filling etc.

Get a muffin
pan, and use the pizza dough to make miniature “pie crusts”
in the muffin pan. Then fill them with whatever you choose.
Cover them with crust and bake.

Then you can put the
little “hot pockets” in the freezer. Whenever you want one,
take one out, heat it for a couple of minutes and have a
good delicious snack. I’ve maDe curried vegetable ones, and
pot pie ones, and cinnamany apple/peaches ones, and beans
with tomato and pineapple ones.

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