Homemade Pizza

Homemade Pizza

Makes 1 (13-inch) pizza, 6 slices, serves 2

• 1 (about 28 ounce) ball refrigerated pre-made pizza dough (pizzeria, Italian pork store, supermarket)
• Extra-virgin olive oil, as needed
• 2 cups tomato sauce
• 3 ounces tomato paste (6 tablespoons; 1/2 can)
• Sugar to taste, optional
• 1 (8 ounce) package Daiya mozzarella shreds
• Salt to taste
• Freshly ground black pepper to taste

Optional toppings:

• 6 (1/4-inch) round slices Globe eggplant
• 1/2 red bell pepper
• About 6 large fresh basil leaves
• 1/4 cup diced onion
• A few slices vegan pepperoni
• About 4 ounces sliced mushrooms
• 1 (2 ounce) can sliced black olives, drained
• Etc!

1. Remove dough from refrigerator, place on a floured surface and cover with a clean dish towel. Allow to come to room temperature, about 30 minutes.
2. Meanwhile, combine tomato sauce, tomato paste and sugar (if using) and mix well. If sauce is chunky, puree if desired. Set aside.
3. If using eggplant, broil 5 minutes on each side until browned. If using bell pepper, roast over an open gas flame until skin is somewhat blackened, then remove char and slice pepper.
4. Place oven rack in center position. Preheat oven to 500 degrees F. Lightly brush pizza pan with olive oil.
5. On floured surface using a floured rolling pin, roll out dough from center to edges until it approximates the sizes of the pan. Fold dough into quarters, transfer to pizza pan, unfold, and shape edges with fingers to fit into pan.
6. Ladle 1 to 2 cups sauce (to taste) onto dough and use back of ladle to spread sauce over entire surface. Sprinkle mozzarella evenly over sauce. Arrange basil leaves on mozzarella. Add toppings. Drizzle a little olive oil over all. Season with salt and black pepper to taste.
7. Bake until edges are golden brown and cheese is melted, about 10 minutes.

Pastelillos (Empanadas)

Pastelillos (Empanadas)

A recipe by Maria Flores, veganized

FOR FILLING (Picadillo)

Makes 6 cups

Picadillo is also great as a filling for tacos or burritos, or Puerto Rican Sloppy Joes.

• 3 cups water
• 3 tablespoons sofrito (recaito)
• 1 cup smooth tomato sauce
• 1 (6 ounce) can tomato paste
• 4 1/2 teaspoons taco seasoning
• 1 tablespoon nutritional yeast, optional
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 cups TVP (equivalent of 3 pounds ground meat)
• 1/2 cup frozen petite peas and/or finely diced carrots (1 medium carrot)

If using fresh diced carrots, heat 1 tablespoon oil in a medium saucepan and sauté carrots 4 to 5 minutes until softened; transfer to a bowl and set aside. In same saucepan, whisk together water, recaito, tomato sauce, tomato paste, taco seasoning, nutritional yeast, salt and pepper. Mix in TVP, cover, bring to a boil, then reduce heat and simmer very gently, covered, 5 minutes. Add peas and/or carrots. Taste, adjust seasonings, and check consistency. If necessary, thicken by simmering, uncovered, stirring frequently, until most of the liquid has evaporated. Cool to room temperature before stuffing pastelillos.

FOR PASTELILLOS

Makes 20 pastelillos; 1 serving = about 3 pastelillos

• 20 discs (discos para empanadas), homemade or vegan frozen
• 5 cups picadillo filling, chilled or at room temperature
• Shredded vegan cheese (cheddar, mozzarella, or jack), optional
• High-heat oil (safflower, grapeseed, canola) for frying

1. If using frozen discs, let sit in package at room temperature 1 hour to defrost (or in refrigerator in advance), then separate discs, leaving each with a paper separator if provided.
2. Use paper separators, or waxed paper, to keep dough from sticking and help fold discs. On a flat work surface place a disc with paper underneath. Place a heaping tablespoon of filling in the center and 1 teaspoon of cheese if using. Fold disc over into a semicircle, peel back paper, and crimp edges together with a fork. For a better seal, moisten edges with water.
3. Fill a frying pan with oil to a depth of about 1/2 inch. Discard paper and fry pastelillos 2 to 3 minutes on each side until golden and the pastry looks bubbly. Drain on paper towels. Transfer to a warm oven until all are done.
4. May be refrigerated and reheated in the oven or toaster-oven.

Cornbread

Cornbread

Makes one 10-inch round or 8-inch square cornbread

• 2 cups unflavored nondairy milk
• Juice of 1/2 lemon
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar for savory cornbread; 1/3 cup or more to taste, for sweet cornbread
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil

Grease a 10-inch cast iron skillet or an 8-inch square baking pan. Place pan in oven and preheat to 400 degrees F. In a medium bowl mix milk and lemon juice; set aside 5 minutes. Mix in oil. In a large bowl whisk together cornmeal, flour, sugar, baking powder and salt. Add wet mixture to dry mixture, stirring with a wooden spoon until just combined. Pour batter into prepared preheated pan and smooth the top. Bake until corn bread is firm, golden and pulls away from the sides, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly, then cut into wedges or squares. Serve warm or at room temperature.

Roasting Pumpkin Seeds, Simmer Method

Simmering in salted water permeates the seeds inside with salty goodness! Here's what to do with all those seeds from a Halloween jack o'lantern or Thanksgiving pumpkin pie.

• Seeds from 1 or 2 pumpkins
• 1 quart water
• 2 tablespoons salt
• Vegetable oil, optional

Wash seeds in a strainer to remove pulp and strings. Combine seeds, water and salt in a saucepan, bring to a boil, then simmer 2 hours. Drain seeds and dry them with paper towels.
Heat oven to 325 degrees F. Line a baking sheet with parchment or nonstick foil. Arrange seeds in a single layer and bake until golden brown, stirring occasionally, 40 to 50 minutes.
Allow seeds to cool to room temperature. Crack one open and taste; add salt only if necessary. If desired, toss seeds to coat with 1 teaspoon vegetable oil per cup of seeds. Store seeds at room temperature in an airtight container.

Chickpea Arugula Artichoke Spread

Serves 6

• 1 loaf Italian or French bread, cut into 1/2-inch slices
• 2 to 3 cloves garlic, crushed
• 2 cups packed arugula and/or baby spinach (4 ounces)
• 1 1/2 cups cooked chickpeas, or 1 (15 ounce) can, drained and rinsed
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1/4 cup chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup chopped fresh basil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste

Preheat oven to 400 degrees F. Arrange bread slices in a single layer on a baking sheet. In a food processor mince garlic with greens. Add chickpeas, artichokes, tomatoes, basil, lemon juice, oil, salt and pepper; process until almost smooth, adding 1 to 2 tablespoons water if dry. Taste and adjust seasonings. Bake bread slices until golden brown, about 5 minutes. Serve topping at room temperature. Or, if made in advance and refrigerated, microwave 1 to 2 minutes and serve slightly warm. To serve, spread topping on toasted bread. Or, serve as a sandwich spread or as a dip with crackers or crudites.

Fresh Edamame

Serves 4 as a snack or appetizer

• About 3 quarts water
• 1 1/2 teaspoons (or to taste) salt for boiling, plus more for sprinkling
• 1 pound fresh edamame pods, well washed
• Soy sauce for dipping, optional

Fill a 4-quart saucepan about 3/4 full with water. Add salt and bring to a rolling boil. Add edamame  and boil 6 to 10 minutes. Test for tenderness: edamame should be firm, yet give to the teeth; they're overcooked if mushy. Drain in a colander and rinse with cold water. Sprinkle with salt to taste if desired. Serve warm or refrigerate 1 to 2 hours to serve cold. Serve with soy sauce for dipping.

Kale Chips

I bought this yummy kale at the Brooklyn Grange farmstand. It was grown on a rooftop farm at the Brooklyn Navy Yard!

Serves 4

• 1 bunch kale
• 1 to 2 tablespoons extra-virgin olive oil
• Coarse sea salt to taste
• Optional: 1 teaspoon spice blend: Jerk, Cajun, Adobo, Spike, etc. 

Preheat oven to 350 degrees F. Line 1 or 2 cookie sheets with parchment paper. Wash kale well. Using kitchen shears trim away leaves from tough center stems. Tear leaves into bite-size pieces. Spin leaves in a salad spinner to thoroughly dry them. Transfer to a large bowl. Drizzle olive oil onto leaves. Using hands, gently massage leaves until thoroughly coated with oil. Sprinkle and toss with salt, and spice blend if using. Spread leaves in a single layer on prepared cookie sheet(s). Bake 10 minutes. Turn pan and bake 5 to 10 minutes longer until crisp, and edges are brown but not burnt. Serve immediately. Do not refrigerate.

Granola Nut Bars

Makes 12 bars

• 2 ripe bananas
• 1 cup tahini, almond butter or peanut butter
• 1/4 cup maple syrup or agave nectar
• Pinch salt
• 1 cup roughly chopped or slivered raw almonds
• 1 cup raw shelled sunflower seeds
• 1/4 cup pepitas (shelled pumpkin seeds)
• 1 cup rolled oats or quick oats
• 8 ounces dried cherries, raisins, currants, etc.

Preheat oven to 350 degrees F. Place pepitas in an ungreased 9 x 13-inch baking dish. Bake 5 minutes; remove from oven. Reduce oven temperature to 300 degrees F. In a large bowl mash bananas. Add tahini, maple syrup and salt and mix well. Add nuts, seeds and fruit, and mix well. Grease the 9 x 13-inch baking dish, pour in mixture, press into corners and flatten top. Bake 30 to 35 minutes or until edges are slightly brown. Let cool to room temperature. Cut crosswise into quarters, then lengthwise into thirds. Wrap each bar in waxed paper or plastic wrap. Keeps refrigerated up to 1 week.

Matt’s Chik’n Salad Wrap

Makes 3 wraps

• 1 tablespoon olive oil
• 3 Gardein “chick'n filets” or “chick'n scallopini” cutlets
• Salt, to taste
• Freshly ground black pepper, to taste
• Cayenne, to taste
• Granulated garlic, to taste
• 1/4 cup vegan mayonnaise such as Follow Your Heart Vegenaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1 to 2 teaspoons nutritional yeast flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon parsley
• 1 head romaine lettuce, shredded (4 cups)
• 1/2 cup vegan shredded cheddar or Jack such as Daiya
• 1 tomato, halved, seeded and sliced into thin strips
• 3 thin slices red onion or sweet onion, halved into semicircles
• 3 wraps or pitas

In a small skillet heat oil to shimmering and add chick’n cutlets. Cook on each side about 5 minutes or until heated through and lightly browned. Season with salt, pepper, cayenne and garlic. Slice into pieces 1/4- to 1/2-inch wide. Meanwhile, in a large bowl mix together mayonnaise, mustard, lemon juice, yeast, oregano and parsley. Add lettuce and toss to coat well. Add cheese, tomato, onion and chick’n, and toss. Divide mixture between 3 wraps or pitas, and serve.

Seed-Nut-Fruit Snack Mix, Salad Topping or Yogurt Topping

Makes 3 3/4 cups

• 1 cup sunflower seeds, raw, shelled
• 1 cup pumpkin seeds, raw, shelled
• 1/2 cup slivered almonds, toasted if desired
• 1 1/4 cups dried cranberries, raisins and/or currants (fruit mixture is half the volume of seed-nut mixture)

Carefully pick over seeds and nuts for bit of shell or stones. Combine all ingredients in a large bowl or plastic storage bag and toss or shake well. Store in a sealed container at room temperature.

Banana Bread

• 2 large or 3 small very ripe bananas
• 1/4 cup applesauce (1 store-bought single serving 9-ounce cup is fine)
• 1/2 cup sugar
• 1/4 cup canola oil
• 2 tablespoons molasses
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

Heat oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In a large mixing bowl mash bananas well. Add applesauce and sugar; mix well. Add oil and keep 1/4 cup measure handy. Measure molasses using the same 1/4 cup measure used for the oil and it will slide out easily with no sticking. Add molasses to batter and whisk briskly to incorporate. In a medium bowl whisk together flour, baking soda, cinnamon, nutmeg and salt. Using a wooden spoon, mix until wet and dry ingredients are just combined. Transfer batter to prepared pan and bake about 1 hour until the top is lightly browned and a knife inserted through the center comes out clean.

Remove from oven and invert onto a cooling rack; flip right-side up and allow to cool.