Just started being vegan today!
- Thread starter Nicole1
- Start date
CrazyCatLady
Forum Legend
Who needs cheese when your pizza looks like this!! :-D
peacefulveglady
Forum Legend
ledboots
Peace
Yum Crazycatlady!
I made a roasted veg pizza last week and lazily used a vegan premade crust from the grocery store. It was still pretty good though! Drizzled balsamic vinegar/olive oil dressing on top after cooking.
I made a roasted veg pizza last week and lazily used a vegan premade crust from the grocery store. It was still pretty good though! Drizzled balsamic vinegar/olive oil dressing on top after cooking.
Blobbenstein
.......
And if you wanted some fat and protein on that pizza, to make up for the lack of cheese, you could add hummus....I have tried that, and 
When I can, and if I have room in my freezer, I get the Redwoods(V-Bites) pizza....ok, they're just ordinary pizzas, but they are a comfort type food to me..I don't bother with the oven any more, I like them just microwaved.
When I can, and if I have room in my freezer, I get the Redwoods(V-Bites) pizza....ok, they're just ordinary pizzas, but they are a comfort type food to me..I don't bother with the oven any more, I like them just microwaved.
CrazyCatLady
Forum Legend
CrazyCatLady
Forum Legend
Do you make your own pesto? I haven't found a vegan one anywhere yet :-( haven't looked hard tbh tho as I really enjoy my veggie only pizza! Xxx
Yes, I sub nutritional yeast flakes for the cheese and I typically use walnuts instead of pine nuts because they are cheaper.
You can also use almonds. I whiz up basil, evo almonds with salt and pepper. I only add the garlic before serving as I don't like it marinated.
That sounds really good,Karen!How do you make the spinach pesto?I prefer spinach pesto over basil pesto.
peacefulveglady
Forum Legend
I like any pesto I might make some homemade using both of them. I rather have pesto over other sauces on noodles.
You can really use any basic pesto recipe and just swap the basil with spinach. I have used this Martha Stewart recipe two times now and have had really good results. Also, I omit the cheese. After the pasta is cooked, I add a little melted EB and about 2-3 tablespoons of nutritional yeast directly to the pasta. It adds a nice rich flavor.
I am posting this from my phone so I hope the formatting isn't messed up. If it is, I will fix it when I'm on my desktop.
INGREDIENTS
12 ounces fettuccine
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed
1/3 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons pine nuts, plus more for serving (optional)
1 garlic clove
1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
1/4 cup olive oil
DIRECTIONS
STEP 1
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
STEP 2
While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.
I am posting this from my phone so I hope the formatting isn't messed up. If it is, I will fix it when I'm on my desktop.
INGREDIENTS
12 ounces fettuccine
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed
1/3 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons pine nuts, plus more for serving (optional)
1 garlic clove
1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
1/4 cup olive oil
DIRECTIONS
STEP 1
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
STEP 2
While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.
thefadedone
Needs a life
- Joined
- Jun 2, 2012
- Reaction score
- 4,829
And if you wanted some fat and protein on that pizza, to make up for the lack of cheese, you could add hummus....I have tried that, and
When I can, and if I have room in my freezer, I get the Redwoods(V-Bites) pizza....ok, they're just ordinary pizzas, but they are a comfort type food to me..I don't bother with the oven any more, I like them just microwaved.
I love hummus on pizza. It's way better than a cheeseless saucy pizza. The hummus adds a rich creamy texture and also helps the veggies stay on better than regular pizza sauce.
Calliegirl
Forum Legend
- Joined
- Jun 4, 2012
- Reaction score
- 5,816
- Lifestyle
- Vegan
You can really use any basic pesto recipe and just swap the basil with spinach. I have used this Martha Stewart recipe two times now and have had really good results. Also, I omit the cheese. After the pasta is cooked, I add a little melted EB and about 2-3 tablespoons of nutritional yeast directly to the pasta. It adds a nice rich flavor.
I am posting this from my phone so I hope the formatting isn't messed up. If it is, I will fix it when I'm on my desktop.
INGREDIENTS
12 ounces fettuccine
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed
1/3 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons pine nuts, plus more for serving (optional)
1 garlic clove
1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
1/4 cup olive oil
DIRECTIONS
STEP 1
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
STEP 2
While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.
I'll have to try this, I'm not a big fan of basil.
