The Dirty Vegan Cookbook by Catherine Gill

Author:Catherine Gill
Language: eng
Format: epub
Publisher: Hatherleigh Press
Published: 2017-12-12T03:36:38+00:00

Easy Artisan Sicilian Pizza

Serves 4–6

One time at a fancy Sicilian restaurant, I saw all these other dishes on the menu that incorporated delicious fresh pairings with the choices that unfortunately had animal products in them, but the vegan options were so boring. I went home and thought of the ingredients I saw on the menu, artichokes and capers, and curated a Sicilian inspired pizza without the animal products. Since many of these ingredients are easy to find in the Italian isle of any grocery store, this recipe is a cinch to make, however the flavor combination will have your taste buds doing a victory dance in your mouth! Vegans can too have gourmet pizza and we don’t have to get all dressed up to go to the stylish restaurant to achieve it. Don’t skip the ‘seasoning with salt and pepper’ step at the end of this recipe – it gives this pizza extra oomph.

20 ounces prepared pizza dough

½ cup vegan cream cheese

3 ounces tomato paste

2 teaspoon dried Italian seasoning

2 tablespoon extra-virgin olive oil

8.5 ounces artichoke hearts, quartered

6 ounces roasted red peppers

10 Kalamata olives, pitted & sliced

2 tablespoons capers, drained

4 ounces vegan mozzarella cheese, sliced or shredded

Salt and pepper, to taste

Preheat oven to 450°F. Roll out dough in a circular shape on a floured surface, to desired thickness. Place dough on a greased and floured pizza pan or on a pizza stone. Let dough rest for 3–5 minutes.

Mix cream cheese, tomato paste, Italian seasoning, and 1 tablespoon of olive oil in a small mixing bowl; spread evenly on dough. Top pizza with artichokes, red peppers, olives, capers and cheese. Drizzle with remaining olive oil. Season the top with salt and pepper. Bake for 10–15 minutes or until crust is golden and the cheese is bubbly and melted. Let pizza sit to settle for a few moments before slicing.

Split Pea Soup

with Tempeh “Bacon”

Serves 8

What an underrated soup split pea is. A mighty tasty soup indeed, but not only that, split peas contain 16 grams of protein and 16 grams of fiber per 1 cup cooked! Plus, the shelf life on a properly stored bag of dried split peas is pretty good, at 1 year (though some people say that when stored with oxygen absorption, the shelf-life is 10 years or longer!)

1 tablespoon olive oil

2 teaspoons vegan Worcestershire sauce

1 tablespoon maple syrup

1 tablespoon soy sauce

1 (8-ounce) package tempeh, thinly sliced

2 cups dried split peas

12 cups water

1 large onion, finely chopped

½ cup celery, finely chopped

1 teaspoon dried parsley

Black pepper, to taste

Salt and pepper, to taste

Preheat oven to 350°F. In a medium mixing bowl, combine olive oil, Worcestershire sauce, maple syrup, soy sauce and black pepper; toss tempeh slices in sauce mixture and coat well. Arrange tempeh evenly in a greased baking pan and drizzle with any remaining sauce. Bake for 20 minutes, turning once halfway through; “bacon” is done when crispy and browned.

In a large stockpot, bring split peas and water to a gentle boil, and continue to boil for 5 minutes. Add onion,

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