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Two-Pepper Pizza

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Yes, let us know how it goes, Megan - puhleez! We love pizza - and I

like you make my own pizza crust - though I don't have a bread machine

;=) out of organic whole wheat flour. They freeze rather well.

 

I've filed it on my computer desktop for now until you tell us any

changes you'd like to make - good luck with it!

 

best,

pat

 

--

PAT (In London, Ontario)

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(townhounds/)

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Personal Webpage: http://www.angelfire.com/art/pendragon/

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These recipes are great. Thanks for sharing them with us, Megan. :)

 

~ P_T ~

/

 

Do you love me because I'm beautiful, or am I beautiful because you

love

me?

~ Oscar Hammerstein II, lyricist (1895-1960)

~~~~*~~~*~~~~*~~~*~~~~*~~~*~~~~*~~~~~~~~~~~~~~~~~~~~~~~>

, " Megan Milligan " <

yasminduran@l...> wrote:

> This is a veganized version of a pizza recipe my aunt clipped from a

> magazine. The original called for ricotta cheese, but I found a

recipe for

> Tofu Ricotta in a book of mine.

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Yum. I was hoping you'd post this here as well. I just added it to

our files.

Thanks a bunch, Megan!

 

~ P_T ~

 

Have you ever noticed?Ê Anybody going slower than you is an idiot,

and

anyone going faster than you is a maniac?

~ George Carlin

~~~~*~~~*~~~~*~~~*~~~~*~~~*~~~~*~~~*~~~~~~~~~~~~~~~~>

, " Megan Milligan " <

yasminduran@l...> wrote:

> This is a veganized version of a pizza recipe my aunt clipped from a

> magazine. The original called for ricotta cheese, but I found a

recipe for

> Tofu Ricotta in a book of mine. I'm in the process of making the

pizza

> right now so will keep you posted on how it goes. :-) .....

> Megan

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one thing I could tell right oft the bat though, was the ranch dressing mix i'd

bought to mix with the tofu ricotta was way saltier than i like. so next time

around i may look around at my health food store or look online for a special

seasoning blend that doesn't have nearly as much salt. that and there was a lot

of pepper in it too.

 

Megan

 

 

 

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This is a veganized version of a pizza recipe my aunt clipped from a

magazine. The original called for ricotta cheese, but I found a recipe for

Tofu Ricotta in a book of mine. I'm in the process of making the pizza

right now so will keep you posted on how it goes. :-) If you can't find a

12-inch vegan pizza crust (mainly not baked with parmesan cheese) in your

area, there are plenty of good recipes on the Internet. Just do a search on

Google. I happen to be making my crust in my bread machine.

 

Megan

 

TWO PEPPER PIZZA

1 small green pepper, seeded & thinly sliced

1 small yellow pepper, seeded & thinly sliced

1 small onion, thinly sliced

2 c. sliced fresh mushrooms (optional)

2 t. olive oil

1/2t. dried oregano

1 c. tofu ricotta cheese (see recipe below)

1-1 oz. pkg ranch salad dressing seasoning mix (there are brands out there

with no whey or other dairy products in them; just have to shop around; mine

was a no-name brand)

1 12in. prebaked pizza crust

2 medium-size roma tomatoes, thinly sliced

1/2 c. parmazano cheese (recipe below)

 

1. Preheat oven to 450F. In a skillet, cook peppers, onion , & mushrooms,

in hot oil over medium-high heat until lightly browned. Stir in oregano.

Set aside.

2. Combine ricotta cheese and salad dressing seasoning; blend well. Spread

cheese mixture over pizza crust to within 1/2 inch of edge. Arrange pepper

mixture and tomatoes over cheese. Sprinkle with Parmesan cheese.

3. Bake for 15-20 minutes, or until everything is heated through.

 

============================================================================

===============================

 

TOFU RICOTTA CHEEZE

 

1-1/2 lb. firm regular tofu, well mashed

1/4 c. fresh lemon juice

2 t. dried basil

1/2 to 1-1/2 t. sweetner of your choice

3/4 t. salt

1/2 t. garlic granules

 

Mash all the ingredients together until the micture has a fine grainy

texture like ricotta cheese.

Store in the refrigerator.

Per 1/2 c. serving: calories, 49; protein, 4g; carbs, 2g; fat, 3g.

(from the " Uncheese Cookbook " by joanne stepaniak)

 

----------

---------------------------

 

PARMAZANO CHEEZE

1 c. nutritional yeast flakes

1/2 c. raw, blanched almonds

1/2 t. salt

 

Place all the ingredients in a food processor and process for severa minutes

until the almonds are very finely ground.

Store in a tightly sealed container in the refrigerator. (an old parmesan

or other shaker can is great for this!).

Per Tbsp. serving: calories, 35; protein, 3g; carbs, 3g; fat, 1g.

(from the " Uncheese Cookbook " by joanne stepaniak)

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I bet that tasted as good as it looked!

 

Cheers,

Shawn

 

 

 

" If, at first, you do succeed, try to hide your astonishment. "

" If, at first, you don't succeed, destroy all evidence that you tried. "

 

" The last four letters in " American " spell out " I Can " . "

 

" Everything's ok in the end, if it's not ok, it's not the end. "

 

 

 

 

 

----Original Message Follows----

" Megan Milligan " <yasminduran

 

,

,

<pagan_vegetarians >, ,

, <vegetarian-support-grp >,

<Vegetarian-recipes

Two-Pepper Pizza

Tue, 14 Jan 2003 09:46:42 -0800

 

This is a veganized version of a pizza recipe my aunt clipped from a

magazine. The original called for ricotta cheese, but I found a recipe for

Tofu Ricotta in a book of mine. I'm in the process of making the pizza

right now so will keep you posted on how it goes. :-) If you can't find a

12-inch vegan pizza crust (mainly not baked with parmesan cheese) in your

area, there are plenty of good recipes on the Internet. Just do a search on

Google. I happen to be making my crust in my bread machine.

 

Megan

 

TWO PEPPER PIZZA

1 small green pepper, seeded & thinly sliced

1 small yellow pepper, seeded & thinly sliced

1 small onion, thinly sliced

2 c. sliced fresh mushrooms (optional)

2 t. olive oil

1/2t. dried oregano

1 c. tofu ricotta cheese (see recipe below)

1-1 oz. pkg ranch salad dressing seasoning mix (there are brands out there

with no whey or other dairy products in them; just have to shop around; mine

was a no-name brand)

1 12in. prebaked pizza crust

2 medium-size roma tomatoes, thinly sliced

1/2 c. parmazano cheese (recipe below)

 

1. Preheat oven to 450F. In a skillet, cook peppers, onion , & mushrooms,

in hot oil over medium-high heat until lightly browned. Stir in oregano.

Set aside.

2. Combine ricotta cheese and salad dressing seasoning; blend well. Spread

cheese mixture over pizza crust to within 1/2 inch of edge. Arrange pepper

mixture and tomatoes over cheese. Sprinkle with Parmesan cheese.

3. Bake for 15-20 minutes, or until everything is heated through.

 

============================================================================

===============================

 

TOFU RICOTTA CHEEZE

 

1-1/2 lb. firm regular tofu, well mashed

1/4 c. fresh lemon juice

2 t. dried basil

1/2 to 1-1/2 t. sweetner of your choice

3/4 t. salt

1/2 t. garlic granules

 

Mash all the ingredients together until the micture has a fine grainy

texture like ricotta cheese.

Store in the refrigerator.

Per 1/2 c. serving: calories, 49; protein, 4g; carbs, 2g; fat, 3g.

(from the " Uncheese Cookbook " by joanne stepaniak)

 

----------

---------------------------

 

PARMAZANO CHEEZE

1 c. nutritional yeast flakes

1/2 c. raw, blanched almonds

1/2 t. salt

 

Place all the ingredients in a food processor and process for severa minutes

until the almonds are very finely ground.

Store in a tightly sealed container in the refrigerator. (an old parmesan

or other shaker can is great for this!).

Per Tbsp. serving: calories, 35; protein, 3g; carbs, 3g; fat, 1g.

(from the " Uncheese Cookbook " by joanne stepaniak)

 

 

 

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