Last week bf and his friends ordered pizza from Zachary’s, whose crust is unfortunately not vegan. Zachary’s is consistently rated among the best deep dish in the country, and the pizza smelled SO amazing, what with the fresh garlic and basil. I knew that I must have pizza. Normally I’m a regular ol’ pizza kind of gal, with tomato sauce and such, but for some reason I got it in my head that I wanted to try a white pizza. So I did what I normally do and poked around the internet for ideas. There are lots of recipes, but none were remotely veganizable, so I just winged it. Wung it?
The pizza turned out certainly edible, but not as amazing as the pizza I had in my head. The flavors were just a little bland and lacking. I didn’t have time to make the typical risen crust, so I used this Whole Wheat Yeast Free Herbed Pizza Dough recipe which was recommended for white pizzas, subbing soy yogurt and adding extra herbs. The crust came together very easily and tasted nice, but it was more biscuit-like than pizza crust like. For the sauce I just made a basic white sauce with olive oil, flour and rice milk. I sauteed four cloves of garlic in the oil before adding the flour, hoping that it would add a lot of garlic flavor, but by the time the sauce was thick enough the garlic flavor had mellowed out too much. Next time I think I’ll add vegan parmesan to the sauce for zing, and sprinkle the garlic on top of the pizza for maximum flavor. I used the Basil Tofu Ricotta recipe from Vegan With A Vengeance, but I left out the basil and garlic since I was using them elsewhere, and the mixture tasted mostly like plain tofu, which was my fault and not the recipe’s. Overall the pizza was alright, but it failed to live up to the flavors I was hoping for. I’ll just call this practice for next time.
I got another CSA delivery last week.
greens: collards, baby spinach, kale, arugula, pea shoots & cilantro
non-greens: fingerling potatoes, fuji apples, radicchio, kiwi (!), and tangelos
The arugula was so nice and fresh, perfect for a salad. So that is what I did. I tossed the radicchio in too, since I hadn’t tried it raw yet. I wanted plenty of sweet components to offset the bitter greens, and some textural contrast.
So, underneath we have arugula and radicchio, dressed with balsamic vinaigrette. Then there are roasted radishes and apples, thinly sliced red onion, dried cranberries, pistachios, and soy bleu cheese from Sunergia Soy Foods. I was hoping to find Bleu Sheese, but the Whole Foods I went to didn’t have it. They did have the Soy Bleu though, and I’ve always been curious about this brand. The store I used to shop at in Gainesville carried the feta, but it was expensive and I always thought that I could marinate some cubes of tofu in something tangy and probably come up with the same result. This bleu though, I could not make myself and I’m glad I tried it. The taste is distinctively soy, moreso than the Sheese, and the bleu-ness is understated. I didn’t really like the first taste on its own, but in the salad it was quite nice. Overall I like the flavor of bleu Sheese better, but this bleu slices much easier. Sheese tends to stick to itself and your fingers and everything else in sight. I used the cheese slicing hole of my box grater probably for the first time ever, and this cheese held together and sliced perfectly. If you miss bleu cheese and can’t get ahold of Sheese, I would recommend trying the Sunergia Soy brand as long as you can find it at a decent price.