The vegan pesto we made turned out AMAZING! We have plenty left over for future use.
- 1 1/2 cups fresh basil
- 1/3 cup olive oil
- 1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
- 5 cloves garlic
- 1/3 cup nutritional yeast
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Preparation:Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes. For a lower fat version replace half the oil with soy milk.
Vegan Pizza Crust
Ingredients (use vegan versions):
1 pkg. yeast
3 cups flour
1/3 cups lukewarm water
1 teaspoon salt
2/3 cup lukewarm water
Dissolve yeast in 1/3 cup lukewarm water and let stand 10 minutes. In a bowl, mix flour and salt. Add the yeast mixture, blend, then add 2/3 cup lukewarm water to make a pliable, elastic dough. Form into a ball, cover with a clean cloth, and let rise until doubled in a warm place (about 20-30 minutes).
Variations: Add 4 tsp basil for a more flavorful crust. Kneed in 4 Tbsp. margarine for a more pastry-like crust. Vary these quantities according to your taste.
Roll out dough onto pizza stone or a flat pan; leave a lip around the edge. (Variation: Top with olive oil.) Spread sauce, add toppings of your choice. Bake at 450 degrees F for about 20 minutes, until crisp.
We spread our homemade pesto on the dough and then laid thinly-sliced tomatoes on top. We finished the pizza with the Diaya cheese and cooked for 20 minutes. In the future, I will cook the pizza longer so that the cheese gets a little firmer/stretchier. The cheese melted well, but I felt it would have had a "cheesier" texture, if cooked longer. Not too bad for a 1st attempt at vegan pizza!