Book of Yum

This week I decided to make vegetarian dairy-free pizza toppings different than any I’d made before. First, I took inspiration from California Thai-inspired pizza to make a pizza with a peanut sauce base, topped with grilled broccoli, roasted chard, and fried tofu strips. The DH gobbled it up and didn’t miss the cheese at all, which is quite an accomplishment since he usually favors simple marinara and lots of cheese.

Then I decided to follow the Japanese model and make a creative dairy-free topping using some popular ingredients usually only seen in Japan- sweet corn and mayonnaise. I guess I should have put potatoes on it as well- but I didn’t think of it, so I’ll leave that for next time. This time I used a base NOT usually seen in Japanese restaurants- a dairy-free, pine nut based basil pesto. Corn added interest and mayonnaise added the rich, creamy dimension usually added by cheese. I wasn’t sure how the DH would like mayonnaise on pizza, but happily, he seemed to really enjoy it. To my surprise, I really liked it too.

Peanut sauce is one of my favorite things, and I really loved it on pizza with grilled veggies and tofu, but the Japanese-inspired mayo pizza was yummy too. I can safely say that we’ll make both again… and I can’t wait! If you have a peanut allergy but can tolerate almonds, try substituting almond butter for the peanut butter and using your favorite oil to saute the tofu. It should be delicious!

I did not use a strictly vegan crust because I wanted to use a mild onion-garlic chebe base and the Chebe crust turns out best with eggs. I basted the Crust with paprika seasoned chili oil for the Thai-inspired pizza, and basil infused oil for the Japanese-inspired pizza. However, you could easily use a Gluten-Free vegan crust like this one and it would be wonderful. The thai style topping is already naturally vegan, but if you want to try a vegan Japanese-mayo topping, just use a vegan GF mayonnaise like Miso Mayo or Vegannaise.

For fun, check out these
Japanese Pizza Topping Flyers (non-veg)
Japanese Pizza Web Page

And only in japan would you get to see your pizza toppings dancing and talking as cute little animated figures before you crunch them up on your pizza:

Enjoy!

Dairy Free Pesto Mayo Japanese-style Pizza topping Recipe Sauces & Condiments  Vegetables  American  Japanese

Ingredients 1 GF Pizza Crust Recipe, baked for 5-10 minutes (5 for thin crust, 10 for thick crust) 1 GF, dairy free homemade basil pesto recipe: 1 cup fresh basil leaves, destemmed, and packed tightly 1/4 cup pine nuts, toasted 1 tsp. rice wine or cider vinegar 1 tbsp. cup nutritional yeast flakes (optional) 1 tbsp. olive oil 2 tbsp. water or more salt and pepper 1/2 of a small can corn dairy-free mayonnaise (your favorite- I used Smart Balance but recipe is easily vegan if you use GF vegan mayo like miso mayo or veganaise) Directions Preheat oven to 425. Combine ingredients for your basil pesto in a small food processor bowl or blender. Top GF Pizza Crust with basil pesto. Sprinkle with drained corn and dollop with small dabs of mayonnaise to taste. Bake GF pizza for crust’s suggested time or until mayonnaise is browned and golden. (10-20 minutes) Enjoy! Notes Small dabs of mayonnaise are probably better for this recipe, unless you really like mayonnaise…

Rating:  9 Original Source:  Contents of my brain, inspired by pizzas seen in Japan. Please do not replicate anywhere without my permission. Recipe ID:  1374 Added:  March 10, 2009 Last Modified:  March 10, 2009

Vegan Thai Peanut Tofu no-chicken Pizza Topping Recipe Sauces & Condiments  Tofu  Thai

Ingredients 1 recipe GF Pizza Crust Peanut Sauce: 1/2 cup natural peanut butter 1 tbsp or more fresh grated ginger 1 tsp. brown sugar 3 tbsp lemon juice 1tbsp. gf low sodium wheat-free tamari 1/2 cup to 1 cup water salt to taste smoked paprika (optional) 7 ounces tofu, pressed in towels for 30 minutes peanut oil salt 1/3 bunch broccoli, cleaned, florets cut in long spears sprinkle of sesame oil smoked paprika salt sprinkling of brown sugar several large leaves of chard a few drops of sesame oil salt Directions Combine peanut sauce ingredients in a blender or food processor, and reserve. Slice tofu into thin strips and saute in oil, salting lightly. When golden brown on both sides, remove from pan and slice tofu strip in half horizontally. Reserve. Sprinkle broccoli with sesame oil and rub so evenly distributed through florets. Season with smoked paprika, salt, and brown sugar. Grill (or roast in oven on high heat) until you have lovely grill marks on both sides. Reserve. Preheat oven to 425. Rinse and dry chard leaves, dribble a few drops of sesame oil and evenly distribute. Sprinkle a tiny amount of salt on them and place on a large cookie sheet. Roast chard leaves until done to your taste (can be dry and leaf-like or moist- depends on how you prefer!) Watch the oven carefully. When chard is done, remove and reserve. Heat peanut sauce on stove until it thickens lightly. Prepare pizza by spreading a layer of peanut sauce and topping with thinly sliced grilled broccoli, roasted chard, and fried tofu strips. Bake on 425 for 10-20 minutes, depending on your pizza crust and how crunchy you like the crust. Sauce should thicken more on the pizza. Enjoy!

Rating:  9 Original Source:  Contents of my brain, peanut sauce modified from Peanut Butter Planet recipe (for soba), compilation my own. Please do not replicate anywhere without my permission. Recipe ID:  1373 Added:  March 9, 2009 Last Modified:  March 10, 2009

Here’s Ra in the background as the DH poses with this week’s one-dish hearty thai brown rice noodle salad. This week the Gluten-Free Menu Swap is Hosted by Asparagus Thin with a theme of bitter flavors. I will have to give this some thought… stay tuned to see how her theme inspires me. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.
Monday Dinner: Chinese
Broccoli Mushroom Stir Fry

Monday Lunch: Indian
Aloo Jeera and Basmati Rice

Tuesday: Vegan
Vegan Pot Pie

Wednesday: Italian
Chebe Thin Crust Pizza

Thursday-Sunday
Mother visiting, TBD

This week we have a hearty, one-dish noodle salad packed with protein and nutrition. I made a Sesame Peanut Almond Vegetarian Brown Rice Noodle Salad for dinner that the DH and I just loved based on a gluten recipe from the Vegetarian Mother’s Cookbook. Delish!

3 Nut Butter Brown Rice Mild Thai Noodle Salad Recipe Main Course  Alternative Grains  Rice  Thai

Ingredients 3/4 package of Brown rice gluten-free pasta (trader joe’s or tinkyada) 1 pound firm tofu, pressed and cut into strips 1/2 tbsp peanut oil or more salt, thai type seasonings of choice (optional) 3/4 cup thinly sliced tops of green onions (add white bulb for bite) 1 cup frozen peas beet green tops OR spinach, to taste several carrots, peeled and cut into matchsticks 1/4 to 1/2 cup minced fresh cilantro 1 tbsp. toasted sesame oil 3 tbsp. toasted sesame seeds Sesame Three Nut Dressing 2 tbsp. minced fresh ginger 1 tbsp. toasted sesame oil 2 tbsp. wheat free low sodium tamari like san-j 3 tbsp. brown rice vinegar 1/8 cup all-natural almond butter 1/8 cup all-natural peanut butter 2 tbsp. tahini sesame butter 1 tbsp. honey or agave nectar 1/3 cup boiling water pinch of smoked paprika *for spicier, you can add cloves of fresh garlic and/or chili garlic sauce to taste) Directions Start pasta boiling and prep tofu and vegetables. Add beet green tops as well as your frozen peas to boiling pasta when there is just two minutes or so left until pasta is al dente. (Follow directions on pasta package). When pasta is done to your liking, strain and rinse pasta and peas and beet tops in cold water. Meanwhile, saute tofu in oil in nonstick pan, browning on both sides. you can preseason tofu and/or just add salt to each side before browning. If you prefer more heat you can dip them in chili garlic sauce before adding to pan. When brown remove from pan and reserve. Combine all ingredients for sesame three-nut dressing in a blender. Throw your pasta in a large bowl with minced fresh cilantro, green onion tops, and 1 tbsp. sesame oil. Fold ingredients together and sprinkle with sesame seeds if you like. Add any extra veggies (carrots) and tofu strips. Pour blended dressing over pasta and mix thoroughly. You can add additional smoked paprika, pepper, or srirachi hot sauce to individual portions to taste. Enjoy!

Rating:  9 Original Source:  Adapted from The Vegetarian Mothers Cookbook. Please do not replicate. Recipe ID:  1330 Added:  December 8, 2008 Last Modified:  December 8, 2008