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South-of-the-Border Vegan Pizza


Ingredients:


½ recipe cornmeal variation of Basic Pizza Dough
½ cup Vegan Gourmet Monterey Jack Cheese Alternative (Follow Your Heart), shredded
2 cups cooked pinto beans
1 Jalapeno pepper, sliced
½ cup salsa (of your choosing, optional)
¼ cup vegan sour cream or cashew* (see recipe below)
1 whole avocado, diced (optional)
Olive oil, for brushing dough
Cornmeal or flour, for dusting pizza peel and stone


Makes 8 slices


Preheat oven to 500°F (260°C) for at least 30 minutes before baking your pizza (the pizza stone should be on the lowest rack position in your oven). Dust your pizza peel with flour or corn meal, and set aside.

On a floured surface, roll out dough and shape. Fold dough over once or twice, place on prepared peel, and unfold. Brush dough with oil. Add shredded vegan cheese, pinto beans, and jalapenos.

Carefully transfer your pizza from peel to pizza stone, and bake for 10 minutes, or until the crust is golden brown. When pizza comes out of oven top with salsa, vegan sour cream, and avocado, if desired.

*Vegan Sour Cream

Ingredients:

8oz soft or silken tofu
2 tablespoon fresh lemon juice
3 tablespoon canola oil
2 teaspoon brown rice vinegar
salt to taste

Makes about 1 cup


In a blender, process all of the ingredients until smooth.

Transfer to an airtight container and refrigerate for up to 4 days.

 

*Vegan Cashew Sour Cream

Ingredients:

1 ½ cup raw cashews
¼ cup fresh lemon juice
½ cup water
salt to taste

Makes about 1 cup


In a blender, process all of the ingredients until smooth. More water may be added to reach the desired consistency.

Transfer to an airtight container and refrigerate for up to 4 days.