Category Archives: Breads and Pizza

Savory Mushroom and Leek Tarte Tatin

by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook

mushroom tart OHS-72test

Serves 4-6                             Total Prep: 45-50 minutes

 

Easy and elegant, my Mushroom Leek Tarte Tatin is a savory play on the extremely popular French dessert traditionally made with apples. Bursting with juicy mushrooms, mellow leeks and crunchy walnuts on a tender puff pastry crust this recipe utilizes a cooking technique you’ll use over and over.

Ingredients:

1 sheet prepared vegan puff pastry rolled into a 12-inch round, placed on a parchment paper-lined baking sheet and refrigerated

1/2 cup walnut pieces, lightly toasted and minced (divide in half)

3 tablespoons refined coconut oil or extra-virgin olive oil

2 cups sliced leeks, white and pale parts only

1 1/2 pounds cremini, portobello, or standard cultivated mushrooms cleaned, trimmed, and cut into thick slices

3 tablespoons minced fresh flat leaf parsley (divide in half)

Sea salt

1 teaspoon fresh thyme leaves, minced (may use 1/2 teaspoon dried thyme, if necessary)

2 cloves fresh garlic, minced

Freshly ground white pepper to taste

1 tablespoon walnut oil vinaigrette  (Recipe below)

 

Walnut Oil Vinaigrette

1 tablespoon freshly squeezed lemon juice

Fine sea salt, to taste

1/4 cup organic walnut oil

 

To prepare the tarte tatin:

1.Preheat the oven to 425°F.

2. Gently preheat a 10-inch cast iron or ovenproof skillet. Toast the walnuts in the pan, chop, and set aside.

3. Add the oil to the pan, wait a few seconds until it warms, then add sliced leeks and sauté until soft but not too browned. Remove the leeks from the heat and set aside.

4. Next add the mushrooms to your pan, season lightly with salt and sauté until they begin to sweat, about 5 to 7 minutes. Reduce the heat and add thyme, garlic, shallot, half the minced parsley and half the chopped walnuts. Sauté an additional 1 to 2 minutes, stirring regularly and shaking the pan. Season generously with salt and pepper and remove from the pan from the heat.

5. Spread the reserved leeks on top of the mushrooms right in the pan, then remove the pastry from the refrigerator and lay it over the leek/ mushroom mixture, gently pushing the edges of the pastry down around the inside edge of the pan.

6. Bake 20 to 25 minutes or until the pastry is puffed and a rich golden color.

Combine the lemon juice and salt and whisk until the salt dissolves. Add the walnut oil, whisking again to combine. Taste for seasoning.

Remove the baked tarte from the oven. Run a knife around the outside edge of the pastry, set a serving platter over the skillet, and invert, gently lifting the pan away.

If any mushrooms stick to the pan, simply spoon them out and place them on top. Sprinkle with parsley and walnuts, drizzle with a bit of dressing, season to taste, and serve warm.

This dish has a lovely presentation for a light lunch or dinner served with a simple green salad. You can also cut into smaller servings for an elegant appetizer.

Raspberry Crumble Pizza

By Julie Hasson Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013

Julies pizza2

Serves 2-4                                                  Time: 25 minutes

If you can imagine a dreamy dessert being a love child between a cookie bar and pizza, this would be it.

Makes 2   8” to 9” pizzas

Crumble

3/4 cup unbleached all-purpose flour

1/2 cup old-fashioned oats

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

4 tablespoons (1/4 cup) vegan, non-hydrogenated margarine, softened

1/2 batch Easy-Peasy Pizza Dough

About 1/2 cup raspberry jam

Confectioners’ (powdered) sugar, for garnish

 

1. Preheat oven to 450 degrees.

2. To make the crumble, mix together the flour, oats, brown sugar, and cinnamon in a small bowl. Using your fingertips, mix softened margarine into the flour mixture, squeezing until a nice crumbly mixture forms.

3. Using half a recipe of the Easy-Peasy Pizza Dough on a lightly floured surface, stretch or roll out your dough into two 8 to 9-inch rounds. The dough for this recipe is rolled a little thicker, to hold up to the berry filling.

Don’t worry if your dough tears. Simply patch it back together with your fingers. Lightly dust with additional flour if dough is too sticky. Try not to use too much, or your crust will be very dry. This is a fairly wet and sticky dough.

 Spread the jam evenly on the pizza, leaving a 1/4-inch border around the edge. Sprinkle the crumble evenly over the filling.

4. Carefully transfer the pizza to the pizza stone, if using. Otherwise, place the pizza on a parchment-lined baking sheet and place in the preheated oven. Repeat with remaining pizza. Bake for about 10 to 15 minutes, then check it. You want the crumble topping and crust to be nicely browned.

Let the pizza cool for about 5 minutes before slicing and serving. This is a rich pizza, so cut into smaller slices than you customarily would for savory pizza. Dust with the confectioner’s sugar and serve.

 

Tip: This pizza is best eaten the day that it is made.

 

 

Easy-Peasy Pizza Dough

Makes 2 large (14- to 15-inch) or 4 personal thin-crust pizzas                        Prep and Rise time 2 to 3 hours

Recipe from Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes by Julie Hasson, Andrews McMeel Publishing 2013

 

I have been making a version of this no-knead pizza crust for more than 20 years. It never lets me down! It can keep in the refrigerator for up to five days, so it can be made on the weekend and kept for quick weeknight dinners.

3 cups unbleached all-purpose flour

1 teaspoon fine sea salt

2 teaspoons instant yeast, at room temperature

1 1/4 cups warm water (110 to 120 degrees)

2 tablespoons extra virgin olive oil

2 tablespoons agave nectar or 2 tablespoons firmly packed light brown sugar

 

1. In a large bowl, combine the flour and salt, mixing well with a fork. Sprinkle the yeast on top of the dry mixture, and add the warm water, olive oil and agave nectar or brown sugar. Stir with a fork until everything is well combined and there are no traces of flour left. If the dough seems dry, add a little more water as necessary to make a soft, moist dough. There is no need to knead this dough.

2. Cover the bowl with plastic wrap or a fitted lid and set aside in a warm place to rise for at least 2 to 3 hours (or up to 6 hours). At this point, you can refrigerate it, covered, for up to 5 days, or divide the dough into two or four pieces and freeze them in a sealed plastic bag (with room for dough expansion) for up to 2 weeks. Let the frozen dough thaw overnight in the refrigerator before shaping.

3. Shape and bake the pizza according to the recipe instructions.

 

DVD potato pizza veg plate72

Potato Rosemary Pizza

by Toni Fiore,  author of Totally vegetarian. The Totally vegetarian TV show is now online.

Watch this recipe on Delicious TV’s Vegan Mashup

Establishments that serve pizza by the slice are popping up everywhere around Italy. When I travel I love sampling different pizzas with loads of delicious vegetables!  This traditional Italian Pizza Patata (Potato Pizza) like many other vegetable pizzas in Italy, is made without cheese. I’ve chosen rosemary as my herb topping but fresh sage, oregano or thyme also yield fantastic results!

1 Premade Flatbread (12”)

Olive Oil

1 Yukon Gold or other waxy potato, sliced thin

1-2 branches of fresh rosemary

Kosher salt and fresh black pepper

Preheat your oven to 425 degrees. Lay the flatbread crust on a lightweight baking sheet or pizza pan. Drizzle the bread with olive oil and spread the oil to evenly cover the bread. Season with a few grinds of black pepper. Lay the potatoes on the bread close to the top edge in a circular pattern overlapping slightly.  Season the potatoes with a few sprinkles of salt. Pull the rosemary off of the stems and chop slightly or use whole. Sprinkle the rosemary over the potatoes. Lightly drizzle the topping with some olive oil and place into the oven. Bake the pizza for about 10-12 minutes until the crust is nice and golden brown.

Season and serve. This pizza is equally delicious hot, at room temperature or even cold. It packs and reheats well!

Fabulous Fourth of July Grilling ideas from Toni Fiore

I love when people ask, “Hey what do vegetarians cook on the grill anyway? Veggie burgers, corn, fake hot dogs??” Well, since all we hear about for the entire week leading up the Fourth of July are the recipes, stories and suggestions for grilling hundreds of pounds of burgers, steaks, chicken and ribs (did I say boring?) I guess it’s a pretty fair question! Let me tell you… there’s no limit to the delicious meatless main meals, side dishes, pizzas, salads and desserts you can make outdoors on the grill. Actually, what’s pretty amazing is that there’s virtually nothing you CAN’T prepare outdoors! And these days when you look at grill accessories there are all kind’s of special pans, grill tops and gadgets that are not only very inexpensive but make grilling a pleasure. Some of the most fun we’ve had filming have been our summer grill recipes. Following are my top picks for this holiday weekend or, really, all season long.

My Portobello- Arugula Salad Burger is always a hit. It’s hearty, colorful, packed with better-than-beef flavor and EASY. I top this recipe with the arugula salad, but you can use your favorite slaw or better yet try the cabbage slaw from my next Fabulous Fourth pick, Cathi DiCocoa’s Rasta Pups. These little gems are perfect for kids if you can snag them away from the adults first. For kids just you might just spare the jalapeno in the slaw, which is cool, cause that leaves more for you! Grilled Seitan 3 Ways is also a terrific choice. Made on skewers you can use any spice rub, jerk or barbeque sauce on these tasty meaty bites. If you’re looking for the best fluffy crispy giant french fries ever, grill em!

The Perfect Grilled Potatoes have an absolutely perfect (no more burned outside raw inside potatoes) texture and take all the mystery out of preparing potatoes on the grill.

For a side salad or for those folks eating REALLY light, try my Grilled Panzanella Salad with it’s nice little Mediterranean spin this recipe is a great way to feature garlic, fresh plump tomatoes and basil! Finally…you’ve got to grill fruit! Peaches on the Grill are absolutely succulent, especially topped with a little light non dairy ice cream or whipped topping. No peaches? No problem! You can substitute, pineapple, apples, pears, bananas or whatever fruit YOU like. This week why not try something new and give these recipes a spin! You, your family and friends will love them. So from our Totally Vegetarian table to yours, all of us at Delicious TV wish you a happy, healthy, compassionate and fantastic Fourth of July! Enjoy!

Five Star Pizza

We had a few friends in for dinner tonight and I made a couple of my Five Star Pizzas. They’re so easy to make that preparing them never interferes with cocktail hour! And although I don’t have my pizza stone this recipe worked out great on a regular baking sheet. I picked up some fresh yellow bell peppers, marinated artichokes and black olives at the market and used two remaining fresh beefsteak tomatoes. The only thing outside of the original recipe that I added to my pizza was some leftover Tamari Tempeh  from yesterdays lunch . Tamari Tempeh is one of those recipes I make so often it’s committed to memory. After the tempeh and a little vegetable oil, there’s really only one additional ingredient. Tamari soy sauce. How easy is that? Basically I take a few blocks of Tempeh, cut them in half, then quarters, then cut those quarters in half to create 8 thinner slices. Fry them up in just a little oil and when they’re nice and crispy take them out of the pan and brush them immediately with Tamari. Done! Not only is this great on sandwiches but excellent crumbled on pizza, especially this colorful and crispy pizza, tossed into a tofu scramble or on top of a simple salad. Especially satisfying when we’re craving just a bit of flavor rich protein with our veggies!

Vegan Pizza Spreads Across US!

pot-sage-pizza

Oh so many years ago when we first became vegetarians, in order to get a decent, tasty vegan pizza, you had to make it yourself. While it’s still a wonderful thing to DIY – check out Toni’s amazing Potato Sage Pizza – it’s also nice to know that from Boston to Seattle and in a growing number of cities in between, you can find pizza parlors who have mastered the fine art of vegan pizza making.

T.J. Scallywaggles – Boston, MA
Pizza Plaza – Oakland, CA
Pizza Pi – Seattle, WA
The Rudyard Kipling – Louisville, KY
Viva Herbal Pizzeria – NYC
Gianna’s Grille – Philadelphia, PA (check out their veg specialties too!)
Este Pizzeria – Salt Lake City, UT
Tomato Joe’s – Valencia, CA
Bobby G’s Pizzeria – Berkeley, CA (vegan pizza by the slice!)

Potato Sage Pizza

pot-sage-pizza

This cheese-less Potato Sage Pizza is a wonderful alternative to the more common tomato cheese versions. Served hot or cold, for breakfast or any time of day, you’ll love my rendition of Pizza Bianca.

Serves 4

Ingredients:
1 lb. prepared pizza dough
3 medium baking potatoes, cooked until fork tender and sliced fairly thin
1/4 c. fresh sage, chopped
Olive oil
Salt and Pepper

Or make your own Homemade Pizza Dough :
1 pkg. yeast
2 c. lukewarm water (105-115 degrees)
1 c. pastry flour or triple OO flour
4 t. salt
5 1/2- 6 c. unbleached white flour

Either by hand or with a mixer, stir the yeast and water into a large bowl, until the yeast dissolves. Add pastry flour and salt. Mix well, then add the all purpose flour one cup at a time until the dough is smooth, but not sticky. Shape the dough into a ball and place it in a lightly oiled bowl. Turn to coat and cover with a towel or plastic wrap. Let the dough rise in a warm place for 1 hour until it doubles in size. Punch the dough down and divide it into 6 balls for individual pizzas or 2-3 for a larger pies. Let the dough rise again for 45 minutes or until doubled in size. Keep dough cool before using.

To prepare:
Heat oven and pizza stone for at least one hour at 500 degrees.

Have your potatoes, sage, and spices prepped and ready at hand.

Break either prepared or homemade dough ball in half and begin stretching your dough to desired size.

Place the dough circle on the hot stone, sprinkle lightly with olive oil and bake for 4-5 minutes until slightly dry when touched. Layer the potatoes on the crust in a circular pattern, then sprinkle on the chopped sage, some additional olive oil, and salt and pepper.

Bake the pizza for 10-15 minutes until the edges are nicely browned.

Serve hot or cold.

Note: You can substitute rosemary or your favorite combination of herbs on this pizza.

Vegan Corn Bread

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Vegan Corn Bread

Don’t expect the high rise of eggy cornbread, but do expect a delicious cornbread that’s moist and flavorful. This is great with soups, chili, or as a base for taco filling. Be sure to bake it just until a tester comes out clean and no longer. Overbaking this, or any cornbread, will make it too dry and crumbly.

Ingredients:
1 c. unbleached white or whole-wheat flour
1/2 c. organic yellow cornmeal
1/2 c. white grits or masarepa (fine white cornmeal)
2 1/2 t. baking powder
1 c. plus 1 T. warm water
1/4 c. vegetable oil
3 T. pure cane sugar
1 t. fine kosher salt
Vegan margarine

To prepare:
Preheat the oven to 350 and grease a 9″ round pie pan, a 9″ cast iron skillet or an 8″ square baking pan. Mix the flour, cornmeals, and baking powder in a bowl. In a separate bowl, whisk together water, oil, sugar, salt, and optional ingredients, if using (see below). Add the liquid ingredients to the dry and combine with a fork, just until everything is well incorporated. Try not to over mix because it will create a denser, heavier bread. Pour the bread batter into your prepared pan of choice and bake it for about 30 minutes, or until a sharp knife or tester comes out clean. Again, don’t over bake!

While the bread is hot pierce all around with a sharp knife or skewer and dot the top with margarine, allowing it to melt into the bread.

Serve immediately or at room temperature. Leftover bread can be toasted or used as you would leftover polenta. Simply heat slices in the oven or toaster and top with stew, chili, or whatever comes to mind.

Optional additions to your cornbread might include chopped scallions, chives, jalapeño, roasted red pepper, cumin, or vegetarian “bacon” bits. 1/4 to 1/2 cup of any one or combination of ingredients will work well. Jalapeño or any intensely hot addition should be added by the tablespoon until the desired level of heat is attained.

Tofu Bruschetta

Tofu Bruschetta

Sometimes I surprise myself with a new spin on a favorite recipe. This past week, I made Tofu Cutlets using the basic recipe for Tofu Bites, which are just lightly fried crispy tofu, brushed with Tamari soy sauce and sprinkled with nutritional yeast. For the bruschetta, the tofu is cut into slices rather than into cubes, each slice about a quarter of an inch each.

We had a few absolutely beautiful and perfectly ripe tomatoes which we promptly forgot to put into a salad we made. So after sampling a few bites of the tofu we laid a slice of fresh tomato on top, a little salt and pepper and a touch of fresh cilantro. It was really delicious – very light with a nice blend of sweet, salty, and savory.

With a light drizzle of olive oil it transforms into bruschetta, but without the bread. The next night I was testing tofu recipes again. Starting with lightly fried pieces of tofu – about cracker size – I spooned on some of my homemade salsa and a slice of avocado. It was a great combination that would work well for those family members or guests who are sure they don’t like tofu. The robust tart flavor of the salsa on the crispy, almost cheesy, tofu squares were delicious and definitely on my list of “do agains.” Naturally I had to try this out on my non-veg friends and it was a hit. This is a great example of how just knowing a few good recipes opens the door to endless possibilities.

Traditional Italian Garlic Bread

Traditional Italian Garlic Bread

Most garlic bread in America is prepared using a soft “Italian” loaf that is layered with hefty amounts of butter, oil, salt, and dried herbs. After baking, it’s literally dripping with fat. Italians on the other hand usually only serve plain bread at the table, and most Italian breads are unsalted, especially in Tuscany. My version, a twist on both ideas, is simple to make, light, and delicious to eat. Using hearty bread, fruity olive oil and fresh garlic, this is a recipe you’ll use over and over.

Ingredients:
1 loaf Tuscan style bread (firm dense bread is essential)
Olive oil
1-2 garlic cloves, peeled, left whole
Kosher salt

To prepare:
Slice the bread into 1-inch thick slices. Grill, broil, or toast both sides of the slices until they’re lightly browned, but still retain a little spring to the center. While the slice is still hot, take the peeled clove of garlic and gently rub the surface of the bread, concentrating on the outer edge next to the crust. The pressure you use rubbing the garlic on the sliced bread will determine the depth of garlic flavor, so go lightly if you want less garlic. Next, lay the slices on a sheet pan and drizzle them with olive oil. Add a sprinkle of salt and enjoy.

Serve accompanying any entrée or use as your canvas for a wide varities of bruschetta toppings. A slice of this bread is also wonderful placed in the bottom of a bowl with your favorite soup spooned over it.

Any dense loaf of bread works for this recipe, including whole wheat, multi-grain, and French baguettes. Slice a thin baguette into rounds and you have instant crostini, for appetizers or soups.