Chef Joeys Vegan Nori Pizzas Food

CHEF JOEY'S VEGAN NORI PIZZAS

Steps:

• Prepare the 6 nori sheets by brushing water on 3 of the sheets and then stick one sheet on top of each of the 3 sheets on 3 separate plates.
• Set aside.
• Shred the carrot. Shred the cheese. Set them aside.
• Chop up the bell pepper, olives and tomatoes. Set aside.
• In a food processor combine the avocados, yeast, garlic powder, and 6 basil leaves. Puree and then set aside.
• TO ASSEMBLE THE PIZZAS:.
• Divide the Avocado puree between the three Nori sheets.
• Divide each of the vegetable between each of the 3 pizzas.
• Top each pizza with the veggies and the shredded cheese.
• Chop the 6 remaining basil leaves thin and top each pizza with 1/3 of the leaves.
• Bon Appetit!

CHEF JOEY'S VEGAN PIZZA CRUST

Steps:

• In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
• Process these dry ingredients well, making sure all the ingredients are combined.
• Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
• The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
• Don't add too much more flour however, you don't want the dough to be tough.
• Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
• Oil the pizza pan with a little olive oil.
• In the meantime prepare your toppings.
• When the 25 minutes have passed press the dough onto the pizza pan.
• Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
• Bon Appetit!

VEGETARIAN/VEGAN PIZZA (NO CHEESE)

Steps:

• Mix water, yeast and sugar and let stand 10 minutes to start bubbling.
• Add flour to yeast mix and blend well.
• Place in a greased or oiled bowl, and cover with a warm damp cloth.
• Allow to rise in a warm place until double in bulk, around 1 hour.
• Punch down dough and pat out onto an oiled (or cornmeal dusted) pizza pan to form the crust.
• Bake in a preheated 450° F oven for 7 minutes. Crust may be refrigerated or frozen at this point. If using right away, turn oven down to 350°F.
• Place olive oil, basil, garlic, ketchup, pine nuts, and lemon juice in blender and process until smooth.
• Spread mixture onto baked pizza crust evenly.
• Add tomatoes, mushrooms and onions (or whatever you like, really) and bake at 350° for 10 minutes.

VEGAN VEGGIE PIZZA

Steps:

• Preheat oven to 350 degrees F.
• If using Recipe #252423 for the crust, wait until the crusts have baked for 20 minutes and then add and arrange all of the toppings (if using a different pizza crust, then follow the directions for that pizza crust).
• Spread pesto sauce and then pizza sauce over pizza dough. Sprinkle half of the vegan cheese all over sauce. Arrange tomatoes, and yellow squash or zucchini, over pizza. Scatter onion and bell pepper over vegetables. Sprinkle on the other half of the vegan cheese. Scatter on mushrooms, olives, and sprinkle with red pepper flakes, if desired.
• Put the pizza back in the oven to cook for about 10 more minutes.

CHEF JOEY'S VEGAN BREAD PUDDING

Steps:

• Preheat your oven to 350'F.
• Put the margarine in a bowl big enough to accommodate 2 cups of milk.
• Put the sugar, cinnamon and salt into another bowl and mix well.
• Put the milk in a saucepan and heat until just before the boiling point.
• Pour the heated milk into the bowl with the margarine in it. Mix until the margarine is completely melted.
• In a 9x13" oven safe dish add the bread and raisins.
• Mix the egg replacer with water. I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water. Stir to incorporate.
• Gradually add the egg replacer to the milk mixture.
• Add in the cinnamon, sugar and salt mixture into the milk mixture. Mix this well.
• Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
• Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
• Pour the hot water into the outer dish being careful not to get any in the pudding dish.
• Bake for 40-45 minutes.
• The custard should be creamy. Remember you didn't use eggs here so it won't be set exactly the same. As it cools it will firm up a bit.
• Serve either warm or cold, plain or with your favourite sauce.
• Bon Appetit.

VEGAN THAI PIZZA

Steps:

• Preheat oven to 375.
• Spread warmed peanut sauce on flatbread or pre-baked crust.
• Layer remaining vegetables on peanut sauce covered crust.
• Top with green onions, salt & pepper.
• Bake for 12-14 minutes until crust starts to crisp up and brown.

VEGAN CHEESE PIZZA

Steps:

• pre-heat oven to 425°F.
• place dough on tray.
• combine tomato paste, garlic, and vinegar in food processor. This is the tomato sauce.
• spread cream cheese onto dough.
• spread tomato sauce over cream cheese.
• sprinkle grated mozzarella over tomato sauce.
• add veggies of your coice.
• bake for 15-20 or until done.