Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Posts tagged “pizza

Daiya : The Cheese That Will Change The World

It Looks just like cheese
It Shreds just like cheese
It Melts Just like cheese
It tastes like cheese…

In Sanskrit, Dayaa means “loving, kindness and compassion”. What an appropriate name for a vegan cheese alternative…

No Cheese Vegan Pizza

Okay Okay, stop giving me that face. No seriously, pizza CAN be delicious without cheese. It’s all in the sauce and toppings. Sure we can use fake cheeses, but sometimes we just don’t have that laying around the house. This light, easy to make vegan pizza is a fantastic way to…

It’s Easy Not Being Cheesy

Cheese… this guilty pleasure is the number one reason why many individuals have such a hard time converting to veganism 100%. This creamy, savory, amazing brick of deliciousness was the hardest thing to give up 2 years ago, when I made the switch. I used to find myself hiding in my bedroom with a whole pizza; or would go two weeks without having it and then crash and eating an entire wheel of brie… it was sickening really. But nonetheless terribly, terribly hard to give up… Keep these tips in mind if you are a new vegan, finding yourself with cravings for cheese or other non vegan products. Having a great inner dialogue will help you to exercise willpower.

Why are you Vegan? It’s important to be clear on your reasons for giving up animal products. Spirituality or religion? Have you taken ethical position because of animal rights, or the environment? Or have you done this for health reasons- experimenting with the diet to reap the many benefits associated with eating a plant based diet? If it is the later, than I suggest beginning your venture into veganism with being predominantly vegan while enjoying without guilt, though perhaps only on special occasions, your favorite dishes. Pizza was my special treat two –three times a month when I was making the conversion.

For the first two reasons try this easy but effective strategy–it works well for cravings in general, especially those more unconscious ones (smoking, for instance). When a craving arises, look directly at it with your mind’s eye. Try to see what it looks like; its color, its shape, its texture. In shining the light of awareness on your craving, you’ll find that it has seemingly vanished. The more you practice this, the more effective it becomes in reducing cravings. Of course drinking a huge glass of water or nibbling on a vegan treat will help as well.

Learn how to substitute. With a little to no effort, you can make your own vegan cheeses from nuts, or purchase whole food alternatives like Daiya. Then use these in your favorite recipes. Voila, easy vegan nachos, pizza, grilled cheeses and poutine!!! The list really is endless. If you need creative inspiration just visit my Bitchin’ Recipes page. I am a firm believer in the fact that you do NOT have to give up your favorite dishes just because you go vegan. You will not have to say goodbye to these items forever, no quite the opposite, indulge and feel fantastic, the vegan way.


Daiya : The Cheese That Will Change The World

It Looks just like cheese
It Shreds just like cheese
It Melts Just like cheese
It tastes like cheese…

In Sanskrit, Dayaa means “loving, kindness and compassion”. What an appropriate name for a vegan cheese alternative that doesn’t make my belly hurt or give me heart burn! This stuff is better than an over pants orgasm. Especially since it is free of artificial ingredients, gluten, soy, corn, nuts, preservatives, AND has 33% less fat than typical cheese! Woo Hoo!  Now I can eat guilt free pizza every day! Ok maybe not, but I think you understand how exciting this is…

At this point you must be asking, “So… what is it?’ Well The main ingredient in Daiya is Cassava, which is another name for Yuca; a woody shrub native to South America.  This Tuberous root is rich in calcium and vitamin C and containa a nutritionally significant quantity of thiamine. It is also what gives us tapioca! Yum! Other whole food ingredients include Arrowroot and pea protein.

So off with you!!! Go make a poutine, or a pizza or a grilled cheeze or something!!

HOT SPOT: Magic Oven

Just because you are vegan or gluten free does not mean you have miss out on one of the worlds tastiest foods — Pizza! I will wholeheartedly admit that I LOVE pizza, it is probably my favorite food. I could eat pizza everyday and be okay with it. So one of the first things I sought out when I switched to a vegan lifestyle was an alternative to pizza. This was a make or break thing here people. Is a life without pizza worth living?!

Well now you don’t need to think about it, I have found the alternative. It lives in the Toronto Based Pizzaria with a love for the environment, local ingredients and is appropriatly titled MAGIC OVEN. And magical it is. They offer a  diverse selection of healthy pizzas, pastas and sandwiches made to accommodate a variety of dietary restrictions and concerns. Everything from organic spelt pizzas, gluten-free rice flour pizzas and the option of vegan or lactose-free cheese. You can go with your traditional favorite or try something wild and crazy like the Phytonutrient Pizza! If that wasn’t incentive enough, they also offer organic specialty wines and beer! We all know beer and pizza has been a match made in heaven even before Harold and Maude. Take a look at the Menu.

Here’s another fun fact, They are so enviromentally friendly that not only is their packaging Eco-friendly but their restaurant locations are all reclaimed sites, saved from demolition crews and featuring recycled furniture and fixtures. Cool right?  So go, go now to one of their 4 locations! … and don’t forget to invite me!

Pizza D’oh!

This recipe is from my Joy of Cooking book. A create guide, for recipe ideas.

2 1/4 tsp active dry yeast
1 1/3 cups warm water
3 1/2 – 3 3/4 cups all-purpose flour*
1 tbs olive oil
1 tbs rock salt
1 tbs agave (Optional. it makes the crust puffier)

* I usually use 1 cup multigrain flour & 2 cups unbleached organic white flour.

Combine the yeast and the warm water in a large bowl. Let stand for 5 – 10 minutes until yeast is dissolved and is starting to foam up.

Mix in the rest of the ingredients. Turn the dough onto lightly floured surface and knead for 10 minutes. The dough should be smooth and not sticky. Coast a bowl with olive oil, and ad the dough. Turn the dough over to coat completely with oil. Cover with a clean and floured dishtowel and let rise in a warm place. I like to place it on top of my oven.  it will double in size.

Punch the dough down and divide it in half. I like to freeze one half for next time, or if I’m feeding a large group I make two different pizzas.

Roll your dough into a ball and let it rest, loosely covered, for about 10-15 minutes. Preheat the oven to 450F. Dust your baking sheet. The dough will be fairly elastic, so you’ll have to stretch it out with your rolling pin. Place the dough on your baking sheet. To prevent the toppings from making the crust soggy, brush the top of the dough with a bit of additional olive oil. pierce the surface area of the dough with a fork, this will prevent air holes bubbling up as it bakes.

Now add the toppings – whatever you like. Sometimes I do the tomato sauce thing as a base, sometimes I’ll use pesto, avocado or just plain olive oil.

When you’re ready, pop it in the oven. Depending on your crust, the dough will take about 12 minutes.