Gluten-Free Dairy-Free Vegetarian Pizza Toppings: Japanese Mayo Corn Pizza Recipe and Thai Un-chicken Tofu Veggie Pizza Recipe

March 11th, 2009 yum Posted in Chebe, Corn, Dairy Free, Japanese, Peanut, Pizza, Thai, Vegan, Vegetarian, tofu 7 Comments »


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
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…
Vegan Thai Peanut Tofu no-chicken Pizza Topping Recipe
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!

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Gluten-Free Pressure Cooker Recipes: Thai Coconut Chickpea Recipe

January 21st, 2009 yum Posted in Chickpeas, Easy, JM friendly, Pressure Cooker, Sweet Potato, Thai, Vegan, coconut 20 Comments »

I had been thinking about getting a pressure cooker for a while. But, after seeing a friend use her pressure cooker to make perfect Indian chickpeas (Sundal) in a matter of minutes, I knew I had to have one. I love making fresh beans from scratch, but the long soaking and cooking time made it more effort than I wanted. I wasn’t very happy with my slow cooker either, because it was too big, and I was never quite sure the temperature was right. So, finally for Christmas the DH ordered me a beautiful, fancy new pressure cooker from Amazon. (The Fagor Splendid 6-Quart Pressure Cooker ) My friend’s pressure cooker made perfect chickpeas, but it also squealed alarmingly and sputtered liquid out the top. We bought one that wouldn’t be so loud and wouldn’t be so hard to clean. The first time I used it to make Archana’s recipe for a rasam dal soup. It was tasty, but lentils are so much easier to cook that I felt like I was cheating using a pressure cooker. Luckily, when we got the pressure cooker, I also ordered a vegetarian pressure cookbook, Great Vegetarian Cooking Under Pressure, by pressure cooker goddess Lorna J. Sass so I would know how to use it. This week I picked a recipe for Thai chickpeas and tried it out. It sounded extremely promising, and just needed a little revision to be gluten-free. Best of all, it was fast and easy. I added some additional seasonings to complete the flavors, and expect to enjoy making it again in the future, perhaps with even more modifications depending on my mood. I served it with a healthy salad and some tasty brown rice. If you’ve been feeling a time crunch lately, and love making lentils and beans but hate the time commitment, I highly recommend trying to prepare them in a pressure cooker. I have a feeling I’ll be using my pressure cooker (and new cookbook) a lot in the future!

Thai Coconut Basil Chickpea Pressure Cooker Recipe
Ingredients
1 1/2 cup dried chickpeas (soaked overnight or for 8 hours, starting in the morning)
1 can light coconut milk + 1 1/4 cup water or 3 cups light coconut milk
1 tsp. minced ginger
1 knob of ginger, peeled and sliced
1 medium-large sweet potato, peeled and cut into large 1 inch chunks
1 cup canned chopped plain tomatoes (no seasoning), drained
1 tbsp curry powder
1/4 cup minced fresh cilantro

——
1/2 cup minced fresh basil (thai basil is great but anything is ok)
2 tbsp. wheat free low sodium tamari OR for soy-free, 2 tbsp. soy-free, GF vegetable broth (from bullion with extra salt added)
1 fresh lime, sliced into sections

Directions
Drain and rinse your soaked chickpeas and put in pressure cooker with all the ingredients through cilantro. Seal pressure cooker and bring to high pressure on high heat, and then lower so it is barely still at high pressure and cook for 18 minutes. (*If you have any hiccup with your pressure cooker and need to open it, fiddle with the gasket and start again, it’s fine- just don’t cook it for the full 18 minutes afterwards or the sweet potatoes will fall apart.) Then release pressure and check chickpeas for doneness. You can bring them to a simmer or pressure cook them a few more minutes if the chickpeas aren’t done. Stir in low sodium wheat free tamari (or soy free substitute) into the dish and taste. add salt or more tamari if needed.

To serve, sprinkle each dish with fresh basil to taste and add sliced fresh lime pieces to each dish.

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