Yield: 6 servings
1 teaspoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
3 tablespoons almond milk, unsweetened, plain
1 teaspoon salt
1-3/4—2 cups pastry flour
2 tablespoons olive oil
In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.
Stir in the sugar, almond milk, salt, and enough … Read more
This is the pizza dough that my husband makes for us. He’s a purely “measure everything by weight” guy, but I’ve added volume measurements for those who don’t own—or want to invest in—a digital scale. Now that we eat a plant-based diet, we don’t use cheeses on our pizzas, nor do we use soy cheeses or other substitutes…but I’ve noted … Read more
This list will be a work-in-progress as we find different successful toppings…we don’t use cheese, but you can (I recommend fresh buffula mozzarella) 😉
You can find my sweetie’s whole wheat pizza crust here.
Thinly sliced russet potatoes, slices of garlic, fresh thyme or rosemary, pepper, salt, green onions, drizzled olive oil
Eggplant puree (Baba Ghanouj) with fresh ripe … Read more
You can’t have an Irish feast without at least one loaf of soda bread! This vegan version delivers hearty whole wheat flavor and some crunch from the sunflower seeds. For a breakfast brown bread, 5 tablespoons of currents can be added instead of sunflower seeds.
Irish Brown Soda Bread
Yield: 4 small individual loaves
2-1/2 tablespoons apple cider vinegar
2-1/2 … Read more
My dear friend Iumi has been my gentle, patient mentor in transitioning to a plant-based diet. I live in Washington, and she lives in Texas, but any time I get stuck, or want to create a vegan version of a well-loved recipe, all I have to do is message her and she fills my in-box with ideas!
Iumi’s Vegan Cornbread… Read more