Tag: food

Teese Pizzas

We finally busted into that Teese log this weekend. First, we tried a bit cold straight off the log. Not bad! The taste is very similar to a mild mozzarella, well, as far as I can remember. 🙂 The texture was a little softer than Vegan Gourmet, but it had been sitting at room temperature for a while. Here’s a weird thing…when handling it to grate, it’s REALLY oiling feeling on your hands. But, it doesn’t really taste that way, cold or hot. They are not lying. It totally melts! We cooked these pizzas at 425 degrees F and at about 18 minutes we started getting some melting going on, but the bottoms were going to get too brown so we finished under the broiler. And as you can see, it melted up just fine!

Hamburger Pizza: ketchup, mustard, crumbles, tempeh bacon, dill pickle slices and teese on a Trader Joe’s crust

hamburger pizza with teese

BBQ “Chicken” Pizza with Pineapple: Mah Wah chicken, Trader Joe’s BBQ smoky bbq sauce, pineapple tidbits, teese, Trader Joe’s crust

bbq chicken pizza with pineapple

“Pepperoni” and Tempeh Bacon Pizza on Herb Crust

pepperoni and tempeh bacon pizza

See, we had vegetables too!

teese pizzas and veggies

Verdict? A++++ Would buy again! Next up, I’m going to try quesadillas with it.

Stuff cooked but not documented

Over the past few weeks I’ve been really bad about taking pictures of food. There are various reasons: laziness, forgetfulness, ugly food, repeats, and so on. Anyway, here’s a list of stuff I’ve cooked lately but haven’t blogged:

  •  Mole Posole: This is one of those recipes I go back to again and again. It’s easy and made up of mostly pantry food. And it tastes amazing. By “prepared mole sauce” they mean the paste you normally find in that jar you can’t re-close rather than the aseptic box of sauce I used on the enchilada stack.
  • Rice Vermicelli with Soya Mince & Peas: This is from A Vegan Taste of Thailand. Another one that’s pretty quick and easy and I make on a regular basis. It’s basically rice noodles, tvp, peas and thai red curry sauce. 
  • Cumin Lime Tofu with smashed sweet potatoes & broccoli: The tofu came from Eat, Drink and Be Vegan. It tasted wonderful but was a little bit too juicy. I probably could have cooked a bit longer to dry it out more, but I was hungry. As leftovers, it seemed to dry out a bit more and be about perfect. 
  • Gemelli with Asparagus and Pine Nuts: Another book I keep going back to for easy, tasty recipes is Vegan Italiano. This one was a perfect use of new spring asparagus. And what is it about toasted pine nuts that totally makes my mouth water? 
  • Savory Vegetable Pot Pie: This one is another go to recipe and comes from The Candle Cafe Cookbook. Use chicken style seitan instead of tofu and even picky omnis will enjoy it. 
  • Linguine with Broccoli Sauce and Garlic: This one is also from Vegan Italiano. It came out a touch dry so I ended up adding a bit more olive oil at the end. Still tasty and easy.
  • Three-Bean Chili with Chive-Flecked Cornmeal Dumplings: Seriously, how can this be bad? From Fresh From The Vegetarian Slow Cooker. I love coming home to dinner all ready and waiting. Okay, I did still have to make the dumplings, but it was mostly all ready.

“Butter” Tofu

Someone blogged a while back about the fact that you can pick up Butter Chicken seasoning and the spice packet itself is vegan. So last time I was at the Indian market I picked one up with the intention of trying out a “Butter” Tofu. I finally got around to that this week.Here’s the mix I used, the tomatoes I added and the tofu. I’m not sure why the pappadums jumped in the picture…I loosely used the recipe on the back of the box. Here’s what I did: “Butter” TofuIngredients1 pound firm or extra firm tofu, drained and pressed2 tablespoons lemon juice1/2 packet Shan Butter Chicken Mix2 tablespoons oil 1 14oz. can whole cherry tomatoes or diced (smash them if you use whole ones)1/2 cup soy milk2 tablespoons Earth Balance Mix lemon juice, 1/4 cup of water and the 1/2 packet of seasoning mix. Pour over drained, pressed tofu and marinate 30 minutes. Heat oil in a non-stick frying pan. Add marinated tofu reserving the marinade. Fry up until browned. Add tomatoes, soy milk, and reserved marinade. Cover, reduce heat to low, and cook 15 minutes. Add Earth Balance, stir in until melted.Eat.We ate it over basmati rice with Dino’s Collards. Nummy.