Tag Archives: pizza

Peace, Love, and Caramelized Onions: Vegan MoFo #19

Caramelized Onion and Delicata Squash Pizza

Vegan MoFo 2011 - Vegan Month of FoodSaturday lunches are often a chance to make something more elaborate and/or experimental. Today I sampled a new vegetable: delicata squash. I sliced it in pieces, unpeeled, and roasted it in a 425 degree F oven with a bit of olive oil, salt, and pepper. The skin is so thin, it’s edible. Easy!

The squash was a great addition to this pizza, along with caramelized onions and sliced mushrooms. The crust is made from King Arthur White Whole Wheat Flour, my favorite whole-grain flour, and seasoned with a little garlic powder, fennel, and black pepper.

According to Wikipedia, “Delicata squash (Cucurbita pepo) is a winter squash with distinctive longitudinal dark green stripes on a yellow or cream colored background and sweet, orange-yellow flesh. It is also known as the peanut squash, Bohemian squash, or sweet potato squash (because of the flavor similarity to the sweet potato (Ipomoea batatas)). Although considered a winter squash, delicata squash belongs to the same species as all types of summer squash (including pattypan squashzucchini and yellow crookneck squash).”

And the seeds are edible too, when toasted. I’ll have to save them next time!

Liebster Blog

It’s been a great week, full of good food and lots of love – from the people around me, as well as the blogging world. I’ve received three Liebster Blog Awards from bloggers throughout the week: Mel from Veganise This!, Bethany from Bananas for Smoothies, and Katie from Not Your Parents’ Granola. I’m so honored! Thank you!

‘Liebster’ is German for ‘dearest’ or ‘beloved’ but it can also mean ‘favorite.’ The idea behind this award is to bring attention to bloggers who have less than 200 followers and show your support during Vegan MoFo! Thank you for visiting I Eat Grains, and supporting both the blog and veganism.

To return the love, I get to name 5 of my favorite blogs for each of these awards. I’ll divide these 15 blogs into the next three posts. Here are the first 5:

JL Goes Vegan – I love her KALE t-shirt. Where can I get one?!

Not a Crazy Vegan – she’s from Chicago, shares my first name and last initial, and is not afraid to post failed dishes on the blog.

Seitan Beats Your Meat – I like Kelly’s blog, of course, but the picture on her About page has so much awesome: funky hair, retro clothing, and cupcakes. (Plus, there’s a bunny.) I’ve been a part-time non-vegan cake decorator too!

Sneaky Vegan has a great selection of recipes and is another vegan in an omnivorous family.

The Vegan Zombie has fun with zombies and vegan food all at the same time.

 

 

 

 

Sushi and pizza: the birthday weekend begins.

Round one of birthday weekend food started with Thursday night sushi.

sweet potato sushiSweet potato, grilled tofu, green onion, avocado, cucumber, sesame seeds. Served with sweet-hot pepper jelly. I love hot pepper jelly.

grilled tofu sushiGrilled tofu, sriracha, cucumber, daikon, avocado, sesame seeds, cilantro leaves.

On Friday night we made homemade pizza with a lot of improvisation. First, I ran out of semolina flour for my usual crust recipe, so I substituted garbanzo bean flour. It worked! Then I ran out of Daiya mozzarella, so I decided to make a Mexican pizza and use the cheddar I had.

Mexican pizzaIt’s topped with smoky oaxaca salsa, seitan chorizo, onions, portabella mushrooms, avocado, cilantro, and Daiya cheddar. It was delicious.


 

Cilantro Pesto and Caramelized Onion Pizza

It’s 52 degrees tonight! But it’s headed up to 90 this weekend, so it’s time to heat up the oven and make pizza while we can.

cilantro pesto caramelized onion pizza

The sauce is a Cilantro Pesto. It’s not just good on pizza, it’s great on black bean quesadillas, taco salads, sandwiches, and as a dip for jicama. All measurements are approximate, as long as you stick to the basic cilantro-cumin-onion-lime plan.

Basic Cilantro Pesto

1/4 of a white onion, cut into large chunks
1 clove garlic
1 bunch cilantro, stems and leaves (trim ends of stems)
1/2 tsp sea salt
1 tsp lime juice
1 tsp cumin
3 tbsp extra virgin olive oil
ground black pepper to taste

Directions:
Combine white onion, garlic, cilantro, salt, lime juice, cumin and pepper in a food processor until smooth. Drizzle in olive oil.

The Crust
My favorite pizza crust recipe
is from Fogazzo, a wood-fired over manufacturer. I don’t refrigerate my dough as the recipe indicates, I just leave it in a warm place for about 40 minutes, punch it down, then divide into 4 balls, and let rise for about an hour more. You can use King Arthur White Whole Wheat flour to add some fiber, and throw in garlic powder or other spices. This time I went with coarse black pepper and oregano. The above recipe makes four 12-inch thin crust pizzas. I bake them on a stone at 450 degrees.

The Onions
So simple: just slice a white onion (Vidalia would work too) into strips and sauté in a bit of Earth Balance until nicely caramelized. I like to slice my strips from the top of the onion to the bottom, rather than cutting the onion into rings. I think the onions turn out less “stringy” after they’re cooked. Salt and pepper to taste.

I also sprinkled about 2 tsp of nutritional yeast on top for a little cheesy flavor.

So long, final days of spring.