Vegan Pizza Dough Recipe

Vegan Pizza Dough Recipe

Pizza Dough: the condensed novel
From Vegan with a Vengeance

*Note: While this is technically vegan, this is pretty standard pizza dough recipe. The dough will be more bread like in it’s consistency.

1 cup warm water
1 1/2 tablespoons sugar
1 (1/4 oz) packet of active dry yeast
2 tablespoons olive oil
3 cups flour
1 teaspoon salt
cornmeal for dusting

In a small bowl, proof the yeast for 10 minutes by stirring in into the cup of warm water. If your yeast doesn’t foam up within 10 minutes, it’s dead and you should start over. (Only if using home made yeast. Store bought yeast should be fine.)

In a large mixing bowl, combine dry ingredients and whisk together. Add yeast water and oil, and mix up until a dough forms. It will form quickly, and if you have leftover flour at the bottom of the bowl, just set it aside. Knead for 10 minutes until dough is elastic and somewhat firm. If it’s too sticky, you can add in small amounts of flour. When finished kneading, form into a tight ball.
In another large, oiled bowl, place the ball and turn to coat the entire thing with a thin film of oil, then cover bowl with a damp cloth. Let rise for 1 hour, then punch down and knead for another minute, dusting with flour if necessary, until dough begins to feel less like a sponge and more like dough. Form into a ball again, place back in the bowl, and let it rest for AT LEAST 10 minutes, but really more like an hour or two. You can also freeze it and use it another time!

When it’s time to make pizza, cut the dough into equal sections and roll/stretch out into shape.

Preheat your oven to 500ºf, slide your pie onto a baking pan, and let it go until it’s done- 8-10 minutes.

Traditional Mole Sauce recipe

Traditional Mole Sauce recipe

A nice version of the traditional Mexican sauce that is good on a variety of dishes.

4 1/2 cups chicken broth
3 tablespoons olive oil
1 cup finely chopped onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
2 ounces dark chocolate, chopped


  • Heat oil in a large saucepan over medium low heat
  • Add onion, garlic, oregano, cumin and cinnamon.
  • Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
  • Mix in chili powder and flour, stir for 3 minutes.
  • Gradually whisk in chicken broth.
  • Increase heat to medium high.
  • Boil until reduced, about 35 minutes, stirring occasionally.
  • Remove from heat.
  • Whisk in chocolate; season with salt and pepper, if desired.
  • Options:

    Double the amount of chili powder
    Use a good quality dark chocolate. Sweeter chocolates like Hershey will throw the taste of the recipe off
    Substitute vegetable broth for the chicken broth for a vegetarian version

    Taco Soup Recipe

    Taco Soup Recipe

    Serves 8.

    This is a very basic and easy recipe

    2 lbs. Ground meat, browned and drained
    2-11oz. cans of corn
    2-11oz. cans of beans (Red or Kidney)
    2-15oz. cans of diced tomatoes
    2-15oz. cans of tomato sauce
    2 pkgs. Taco seasoning
    1/2 cup minced onions
    Shredded cheese
    Sour Cream
    Avocados, mashed
    Tortilla Chips

    Put all ingredients except last four, in a large pot, cook until hot throughout. Simmer for at least 1/2 hour. Serve warm with the cheese, sour cream, avocados, and tortilla chips. Can be divided into quart sized bags and frozen for up to 6 months.

    Best Peach Cobbler Ever Made

    Best Peach Cobbler Ever Made

    Really? I mean really?

    Yes. Really.

    1 (29 ounce) can sliced peaches
    2 tablespoons butter, melted
    1 pinch ground cinnamon
    1 pinch ground nutmeg
    1 tablespoon cornstarch
    1/2 cup water
    1 cup milk
    1 cup white sugar
    1 cup all-purpose flour
    2 teaspoons baking powder
    1 pinch salt
    1/2 cup butter
    1 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg

    Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine
    sliced peaches with juice, 2 tablespoons melted butter, a pinch of cinnamon and
    a pinch of nutmeg. Dissolve cornstarch in water, then stir into peach mixture;
    set aside.

    In another bowl, combine milk, sugar, flour, baking powder and salt. Beat
    until smooth – mixture will be thin.

    Melt 1/2 cup butter in a 9×13 inch pan. Pour batter over melted butter. Spoon
    peaches over batter. Sprinkle top with additional cinnamon and nutmeg.

    Bake in preheated oven for 1 hour, or until knife inserted comes out clean.

    Serving Suggestions
    Warm with:
    – Ice Cream
    – Whip Cream

    Farmhouse Cheddar and Irish Stout Fondue with New Potatoes

    Farmhouse Cheddar and Irish Stout Fondue with New Potatoes
    By jgreghenry Published January 20, 2010
    This decidedly Irish take on the classic Swiss fondue is a fun and easy party appetizer.
    Prep time: 20 minutes Cook time: 1 hour

    2 c 1- to 1 1/2-inch-diameter new or red-skinned potatoes, halved
    1 lb farmhouse cheddar cheese, grated
    2.5 T all-purpose flour
    0.75 c (or more) irish stout (such as guinness)
    6 T frozen apple juice concentrate, thawed
    1 T colman’s english mustard

    Boil the new potatoes in salted water until just cooked through. They should remain quite firm and hold their shape. About 4 minutes.

    Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly in a zig zag motion (to keep the cheese from balling up), until cheese is melted and smooth. Thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl set over a flame.

    Serve warm with the new potatoes for dipping.