Yay! I’ve been wanting to try making vegan pizza for a very long time, so I finally got my stuff together last night and went out to get some vegan Daiya mozzarella and other goodies. (portobello mushrooms, onions, peppers…)
I returned to my kitchen, and this is what happened:
…not bad!!
I used my usual dough recipe, except this time I substituted 1/3 of the wheat flour for some millet flour. Good stuff (:
If you looked at tonight’s post on lemon curd, you may have noticed that when it was spread on toast, it really resembled something…cheese!!
So, naturally, I made cheese (:
And then, I mixed them all up with my mortar & pestle to make it into a fine paste (the amount was too small for a food processor).
- Tastes great for things like pizza toast (: Next, I’m going to try making an actual whole pizza, stand by for photos 
By the way, I just found this great site while I was looking for an explanation of fermented tofu. It lists and explains pretty much every soy product I can think of! Check it out if you’re interested:
For dinner tonight, I had a super quick (and healthy) vegan pizza…using my favorite whole grain tortillas (:
On top of the tortilla, I just laid down some salsa, red onions, peppers, oregano, vegan cheese, aaand vegan ham that I just picked up at one of those Taiwanese stores I keep raving about! (I’ll make a separate post on the ham later)
Takes about 10 mins in total
Okay, so as requested, here’s the (kinda vague) recipe for my vegan paneer curry! I usually don’t even try posting recipes because all my cooking is spur-of-the-moment, experimental-type cooking…but here it is anyways (:
~Curry:
- I start out with mixed beans and soak them overnight (pretty much any beans/lentils work really well!)…I had about 4 cups of cooked beans
- Next day, cook them until soft
- Add dried onions & Indian spices (coriander, madras curry powder, garam masala), crushed chili, and a pinch of salt…I used about 1tsp of each spice
- Let the curry simmer for an hour
[I always eat some of it while it's fresh, but it always tastes better a day or two later after the taste all soaks through]
~Paneer:
Actually…I used the same tofu steaks that I posted about before, and put in my avocado pumpernickel sandwich =P
That works a lot better than chopping up tofu and putting it in the curry like I’ve tried on previous occasions, because tofu doesn’t really absorb the flavour when I do it that way.
After chopping up the tofu steaks, I put it in the pan for about 20 mins at low heat to brown the sides.
I absolutely love Indian curry, especially those with paneer (a kind of cheese), and since going vegan I’ve really been missing it. So…I made tofu paneer! Turned out perfect! Totally satisfies my paneer cravings 
I have tried making tofu paneer many times, but today’s attempt was a real success. I’ve discovered that it works well when the tofu is slowly browned in a non-stick pan, and when it’s cooked separately from the curry. And then I just put it on top afterwards (:
