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Big Mac Pizza

21 Feb dsc_0955dit

Well hello again. Have you missed me?

This has been quite the hiatus. I bet you’re wondering where I was. Well, I was here; still in the Midwest. In case you missed it on my Instagram, last year in October I had a second baby and since that time I’ve been pretty busy.

But I still think about little old Avocados and Ales all the time. Especially when Buzzfeed links to my page. Or Mary’s Test Kitchen makes an amazing video featuring my aquafaba cheese. Seriously, go check the video out, Mary has a way of making everything look easy.

I bet you’re wondering if I would come back with a recipe. It was hard to choose; I’ve been cooking throughout my hiatus but a lot of it is the same old standards. However, I’m constantly looking for something fun to veganize. My friend  MeShell inspired this Big Mac pizza and I’ve made it multiple times since.

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Vegan Calzones

2 Oct DSC_2314

We’ve been watching a lot of Parks and Recreation lately and there’s a lot of talk about calzones. Personally, I was never a huge fan of calzones. I think this picture sums it up.

I may have changed my mind after last night. These were delicious and VERY filling. Try drinking a brown ale with these-since it’s autumn, I’d suggest Sierra Nevada’s Tumbler.

Vegan Calzones

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Pizza Hummus

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If you’ve read any other recipes on this site, you’ll surely notice that I’ve mentioned my favorite foods are pizza and sushi.

A few weeks ago, someone shared a recipe for pizza hummus from Chocolate Covered Katie and I knew my next batch was going to have to be pizza flavored. Since the prompt for yesterday’s VeganMoFo was “quick, easy, and delicious” this recipe seemed like a great choice.

We’ve gone through a lot of chickpeas making aquafaba, but when I make hummus, I make a LOT of hummus. We eat all but a small portion, and then we don’t want hummus again for weeks. I like to use my chickpeas as protein in other recipes like this curry, this chipotle chickpea salad, and fried rice.

I haven’t had a beer recommendation in a while, but despite the hot weather, we’re already in pumpkin beer mode here. I’m currently drinking this Pumpkin Smasher from a local brewery in Illinois.

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(I borrowed this picture from their website.) I usually stick to the Pumpkin Ale from Schlafly brewery but this is a nice alternative. Speaking of Schlafly, I spent 2 hours on my birthday weekend touring the facilities with the owner. It was quite the birthday present and we got to try plenty of samples, straight from the tap.

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But back to hummus…I’ve found the key to silky smooth hummus is removing the skins. This takes forever, but is totally worth the effort and becomes kind of relaxing after a while. I suggest washing your hands thoroughly beforehand, as you don’t want any icky germs in your hummus.

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Breakfast Pizza

24 Aug

In my post about peanut butter and jelly macarons I talked about “breakfast pizza” that was often served in my high school cafeteria. It still holds a special place in my stomach and I always enjoy the challenge of veganizing an old favorite.

You can definitely use your own favorite scrambled tofu recipe or homemade sausage in this. My favorite cheese on this is the mozzarella from the Non Dairy Evolution.

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Ham Style Seitan

26 Nov

One of the things I miss most from my meat eating days is ham. Not the cruelty and death that comes with it, or even the texture, but the smokey, sweet flavor that’s perfect on pizzas, in salads, or with Sunday dinner. I’ve been on the lookout for a ham seitan recipe for a while, and this recipe seemed to combine all the good flavors of ham in one place.

We ate this sliced into rounds on pizza, but I think this would be a great alternative to Tofurky at a thanksgiving dinner. It would be perfect baked with a glaze and slices of pineapple.  This seitan is a bit soft as is, but if you bake it in the foil for 30 minutes at 350° F it comes out perfect for snacking and slicing.

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Our favorite sliceable, meltable vegan cheese

9 Oct wpid-20141009_091833_richtonehdr.jpg

Since I’ve been spending more time at home, as I only work part time since the birth of my baby, I’ve been experimenting with different recipes for vegan cheese. As much as I love Daiya, it gets expensive, even with coupons.

I’m a big fan of Vedged Out’s foxy moxy mozzarella, but I wanted something that held up to slicing and grating. I tried a recipe with cashew cheese, but without investing in a Vitamix blender (hint hint family members:Christmas is coming) the consistency was too grainy for my taste.

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Thanksgiving Pizza

8 Dec DSC_1021

Last night, Ken and I held our Second Annual Second Thanksgiving, which is completely unofficial and occurs at random. Usually there’s an abundance of post-thanksgiving products in stores and we take the opportunity to have our own, personal thanksgiving. This year we tried the new Gardein Holiday roast on both of our Thanksgivings. The second time around I drizzled extra virgin olive oil and balsamic vinegar on top, which gave it more flavor and moisture. We also had onion flowers (will be doing a post on that soon), mashed potatoes with almond milk and Earth Balance, and cranberry sauce.

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The only thing better than Thanksgiving dinner to me is…pizza!! So why not use the leftovers to make a pizza?

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