WholeFoodVegan: pizza

Showing posts with label pizza. Show all posts

Saturday, October 7, 2017

Sunday, May 14, 2017

Garden Spinach Basil Pesto Pizza with Cherry Tomatoes and Miyokos Cashew Mozz

Sunday, January 29, 2017

Lacinato Kale Pizza with Mushrooms, Artichokes, Capers, and Garlic

Friday, January 27, 2017

Patxi Vegan Deep Dish with Spinach, Mushrooms, and Just Ranch

Friday, January 6, 2017

Garlic Stuffed Olive Pizza with Caramelized Onions and Herbed Cashew Cheese

Tuesday, December 27, 2016

Chixn Almond Ricotta Pizza with Cornmeal Crust

Tuesday, December 13, 2016

Deep Dish Multigrain Pizza with Garlic Stuffed Green Olives and Mushrooms

Wednesday, September 21, 2016

Green Tomato Pizza with Red Bell Peppers

Saturday, September 10, 2016

Garden Pepper and Onion Pizza with Dry Farmed Tomatoes

Thursday, August 25, 2016

Artichoke Flatbread with Capers, Cashew Cheese, Dry Farmed Tomatoes

Friday, August 19, 2016

Saturday, August 13, 2016

Thursday, July 28, 2016

Beyond Meat Grilled Chixn Pizza with Almond Ricotta and Spinach

Wednesday, July 20, 2016

Deep Dish Spinach with Miyokos Vegan Mozz

Sunday, June 26, 2016

Green Olive Pizza with Caramelized Onions and Peppers

Wednesday, June 15, 2016

Miyoko's Vegan Mozz and Asparagus Pizza

Saturday, May 14, 2016

Royal Trumpet Mushroom and Sweet Basil Pizza

Sunday, May 8, 2016

Royal Trumpet Mushroom Pizza with Miyoko Vegan Mozz

Wednesday, May 4, 2016

BBQ Tempeh Pizza with Cashew Cheeze and Garden Spring Onions

Thursday, April 28, 2016

Mushroom and Almond Ricotta Pizza

Cashew-Vanilla Cheezecake

(raw) makes one 9inch spring form *freezes well
CRUST:
2 cups raw almonds
6-7 pitted mejool dates
pinch of salt
1 tsp coriander
splash of vanilla extract or 1/2 vanilla bean pod

In a food processor process almonds until a fine course meal happens, while machine is running add salt and coriander, then add each date one at a time finally add a splash of vanilla. The almonds will 'come together' and creep up the sides of the food processor. Transfer to a 9 inch spring form pan that has been prepared with coconut oil. Press in mixture until you form a nice crust.

FILLING:
3 cups soaked raw cashews (soaked overnight)
1 1/2 cups raw almond milk-or water
3/4 cup raw coconut butter or coconut oil--liquefied
1 cup raw agave
1/2 tsp sea salt
2 tbs vanilla or 1 vanilla bean pod
2 tbs lecithin (liquid vegetable based (Fearn Brand) works well, but there's soy based granules also)

In a high speed blender blend together all ingredients except lecithin. The mixture should be super creamy, add in the lecithin and blend again well. Pour onto prepared crust. Freeze for at least 8 hours before serving to let set.

Tun-O (raw)

2 cups soaked raw almonds (all things soaked overnight)
3 cups soaked raw sunflower seeds
1 medium red onion
8 celery stalks
1 cup fresh squeezed lemon juice
1 cup raw tahini
1/2 cup minced parsley
2 tbs kelp powder
2 tsp sea salt
1/4 cup capers-optional

Rinse almonds and sunflower seeds well. Finely chop red onion and celery stalks, or if you're short on time just roughly chop everything and place into food processor and pulse to small chunks the size of a fine dice, transfer to a large bowl, then stir in tahini, kelp powder, parsley and capers if using. In a food processor pulse almonds, sunflower seeds, lemon juice and sea salt to a chunky yet together mixture-you decide how chunky you want it. Transfer mixture to the onion-celery bowl. Mix all ingredients well, should be the consistency of tuna fish. Keeps for three days maximum. Garnish with black sesame seeds

Goji-Gluten Free Cacao Brownies

makes 1 8x8 square pan
1 1/3 cup gluten free flour mix like Bob's Red Mill
1/2 cup cacao powder
1/2 tsp baking powder
1 cup Grade B Maple Syrup-or agave
1/3 cup coconut oil
2 tsp vanilla or 1 vanilla bean pod
1/2 tsp sea salt
1/2 cup goji berries, soaked until soft if too crunchy dry
1 cup toasted, chopped nuts (optional)

Preheat oven to 350. Prepare 8x8 pan with oil and flour. In a bowl whisk together flour, cacao powder, baking powder and sea salt. Add wet ingredients and goji beriries, mix well. Pour and spread into prepared pan and bake for 20-25 minutes. Chill until firm.

Saturday, October 7, 2017

Sunday, May 14, 2017

Sunday, January 29, 2017

Friday, January 27, 2017

Friday, January 6, 2017

Tuesday, December 27, 2016

Tuesday, December 13, 2016

Wednesday, September 21, 2016

Saturday, September 10, 2016

Thursday, August 25, 2016

Friday, August 19, 2016

Saturday, August 13, 2016

Thursday, July 28, 2016

Wednesday, July 20, 2016

Sunday, June 26, 2016

Wednesday, June 15, 2016

Saturday, May 14, 2016

Sunday, May 8, 2016

Wednesday, May 4, 2016

Thursday, April 28, 2016

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