CHEF JOEY'S YEAST FREE VEGAN PIZZA PIE
I enjoy using this recipe because I love pizza but can't eat dairy and what would a pizza be without cheese! So it was a blessing to be able to eat this dish without worrying about my cholesterol hitting the roof. The crust is lightly crunchy and very tasty. I like to cover my pizza with organic veggies and vegan cheeses.
Provided by Chef Joey Z.
Categories Vegan
Time 49m
Yield 1 pizza pie, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'F.
- Put the flours, salt and baking powder into the bowl of a food processor and process until well combined.
- Mix the olive oil and water together and pour through the feeding tub of the food processor.
- Process for a minute or so and then check your dough. It should be somewhat sticky.
- Let it sit in a bowl with a damp cloth over it while you prepare your toppings.
- For my pizza I like to use chopped onions, garlic, mushrooms, cherry tomatoes, sweet bell pepper and vegan cheeses.
- Of course this is a personal choice. Just remember not to over load the pizza with toppings and sauce. Moderation is best for even baking.
- Once you are done cutting up toppings put the pizza crust onto an oiled 12" pizza pan and bake it in the preheated 400'F oven for 12-15 minutes.
- In the meantime, cook the onion and pepper for a few minutes, then add the garlic and mushrooms until just done.
- When the pizza crust finishes take it out of the oven then top it with the pizza sauce and cover it with toppings and then the cheese. I use Vegan Jack Cheese and Powdered Vegan Parmesan. You can also add Soy Pepperoni if you wish.
- I put the pizza back into the oven for another 10-15 minutes so the cheese melts and the crust gets a nice light golden colour.
- Bon Apetit!
Nutrition Facts : Calories 139.5, Fat 9.3, SaturatedFat 1.3, Sodium 984.4, Carbohydrate 12.5, Fiber 0.4, Sugar 9.4, Protein 2.1
CHEF JOEY'S ABM PIZZA CRUST
This crust is fluffy and tasty. I added some herbs and sun dried tomatoes to give it a nice reddish colour. Make sure all ingredients are at room temperature.
Provided by Chef Joey Z.
Categories < 30 Mins
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Measure the ingredients into the bread pan.
- Use the dough setting.
- When the dough is ready, remove from the pan and kneed the dough on a lightly floured board for a few minutes.
- Set oven to 400'F.
- Oil your pizza pan.
- Spread the dough out and add your favourite toppings.
- Bake for 15-20 minutes.
- Remove from oven, let sit for a few minutes.
- Bon Appetit!
Nutrition Facts : Calories 83.8, Fat 7, SaturatedFat 1, Sodium 434.4, Carbohydrate 4.8, Fiber 1.2, Sugar 2.7, Protein 1.6
CHEF JOEY'S POLENTA CRUST PIZZA
Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative.
Provided by Chef Joey Z.
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat your oven to 450'F.
- Spray a 12 inch pizza pan with oil.
- Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
- Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
- Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
- Bake it in your preheated oven for 15 minutes.
- While its cooking, cut up your broccoli heads, scallion and pepper.
- When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
- Put back into the oven for 25 minutes.
- Remove when done, let stand for 5 minutes before serving.
- Bon Appetit!
Nutrition Facts : Calories 731.4, Fat 20.1, SaturatedFat 9.4, Cholesterol 51.6, Sodium 867.1, Carbohydrate 113.3, Fiber 10.8, Sugar 7.5, Protein 28
CHEF JOEY'S VEGAN BOSTON CREAM PIE
This recipe was adapted originally from pastrywiz.com. But as per usual I have tweaked it to suit my tastes. It is in three parts, the cake, the filling and the glaze. You can prepare the pudding a day ahead if you wish, this will save some time. Just make sure you cover the top of the pudding with clear plastic wrap to prevent a skin from forming on the top of it. If you wish to sprinkle the top of the cake with powdered sugar that would taste great, however, I prefer the traditional chocolate glaze.
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- Lightly spray an 8 inch round cake tin.
- FOR THE FILLING:.
- Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
- FOR THE CAKE:.
- In a mixing bowl sift the flour, baking powder and salt.
- In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
- Add the vanilla and lemon extract and continue beating.
- Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
- Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
- If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
- Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
- FOR THE GLAZE:.
- Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
- Bon Appetit.
Nutrition Facts : Calories 181.2, Fat 0.7, SaturatedFat 0.2, Sodium 212.6, Carbohydrate 41.9, Fiber 1.2, Sugar 27.4, Protein 2.7
CHEF JOEY'S VEGAN NORI PIZZAS
This is probably the most healthy pizza I've ever eaten. I have been making it for several years. Instead of tomato sauce you use an avocado sauce. You don't cook the vegetables or the pizza, its mostly raw. Make sure you have a lot of napkins around, this pizza is messy to eat :)
Provided by Chef Joey Z.
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 405.8, Fat 32.7, SaturatedFat 4.7, Sodium 202.1, Carbohydrate 29.1, Fiber 18.5, Sugar 5.1, Protein 8.8
CHEF JOEY'S VEGAN BREAD PUDDING
This pudding is delicious and not overly sweet. I used part of a spelt baguette cut up into cubes for this. It was good and stale which your bread should be for this sort of recipe. I topped it off with my Vegan Vanilla Sauce
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195.6, Fat 7.2, SaturatedFat 1.4, Sodium 206, Carbohydrate 30.5, Fiber 1.2, Sugar 20.9, Protein 3.5
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