Tag: vegetarian

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. šŸ™‚ 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.

This is low-calorie, right?

Hey, so if I used whole wheat penne in the Pumpkin Baked Ziti recipe fromĀ VeganomiconĀ that makes it have, like, negative amounts of calories and fat, right? Right? Sigh, I guess not. It makes an ass-ton too, so I’ma need to freeze some of it. It kind of dirties a lot of dishes and takes a while, slightly less then 2 hours from start to face stuffing, but like the Butternut Squash Lasagna, it’s worth it. I even made the bread crumbs for it from a bread I tossed in my bread machine at the end of last week.

Pretty in the pan.Ā 

pumpkin baked ziti

All messed up on my plate.

pumpkin baked ziti on a plateĀ 

Pumpkin Cinnamon Rolls, Take 2

Back in November, I tried making theĀ Pumpkin Cinnamon RollsĀ from Don’t Eat Off the Sidewalk #2 and while they tasted great, they didn’t rise properly. So I gave them another shot. And they came out perfectly. I was even 1/4 cup short of pumpkin, but just added a splash more of soy milk when the dough seemed too dry. I think last time I used a packet of yeast. This time I just used the bread machine yeast I keep in the fridge. Also, to make sure it indeed had a warm place to rise, I turned on the oven for a minute to 200 degrees F, then turned it back off and put the dough in there. I left the door open until it felt to be a good warm rather than hot temperature and left it in there to do it’s thing. So one of those things, or both, resulted in kick ass cinnamon rolls.pumpkin cinnamon rollsĀ