Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 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) Email List: townhounds- (townhounds/) Personal Email: SANTBROWN Personal Webpage: http://www.angelfire.com/art/pendragon/ ---------- * " Until he extends the circle of compassion to all living things, man will not himself find peace. " - Albert Schweitzer * " Don't be afraid. Just start the tape. " - Anne Rice * " I don't do pawprints. " -- Snoopy ---------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 No prob. :-) I'll know in about 10 minutes whether my improvisations are any good or not. :-D Megan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 The recipe is a success! The pizza tastes great & the saltiness of the ranch dressing mix added to the tofu ricotta mellows out a bit during cooking. Megan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 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) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2003 Report Share Posted January 14, 2003 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) _______________ Help STOP SPAM: Try the new MSN 8 and get 2 months FREE* http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
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