I happened across some store bought vegan pepperoni, and decided I’d do one of the most simple pizzas in existance: the NY style pepperoni pizza. It totally wasn’t because I was lazy and it takes like almost zero effort.

My dough caught on the peel as I was shimmying it on to the griddle, so I kinda got this weird teardrop-shaped pizza. Oh well. (:

There’s really just something very comforting about a basic-ass slice like this. It’s not fancy or pretentious, just delicious.

    • enkersOP
      4·
      7 months ago

      Thanks!

      I think there should be no reason for vegans to feel like they’re missing out on food they used to eat, so I sometimes like to make nostalgic foods I’d eat from before I went vegan. I used to order from an omni chain that was… only OK. But after messing up my order, I decided I could just do it myself but better, and with no chance of “oopsie, we gave you animal milk”.

      I think vegan cheeses are still so immature, and there’s no reason they can’t be as good or better than animal milk ones. The down side is the cost and packaging waste, so I’ve been thinking of trying to make my own. Hopefully I can find the time and energy to do it in the not too distant future. ^_^

      • meeshen@vegantheoryclub.org
        4·
        7 months ago

        I have had quite okay experiences with making cashew mozzarella. I tried different recipes from different sites and they generally work about as well. Here is an example: https://www.noracooks.com/easy-stretchy-vegan-mozzarella-cheese/ But make sure to do it in advance, it needs to spend a few hours in the fridge or freezer before you put it on a pizza. I usually make it the day before and put it in the freezer, then just grate it when I need it. I also make bigger batches so I can use it for a long time.

        I also put a lot of nooch (for taste) and a little turmeric (for color) in my cheese

        • enkersOP
          1·
          7 months ago

          I’ve done one like that before, and used it fresh, but I found it doesn’t really melt very well, so it’ll just stay in whatever shape you put it, which for me was big blobs. xD I think like you said, freezing and grating would give a better result!

          I found a YouTube channel all about vegan cheesemaking which had some really interesting looking aged cheeses. The rough part is it usually takes several months to a year before you get the results of your experiments, so you have to be fairly meticulous about note keeping to figure out what to tweak. Also, the long lag time means you can only iterate changes infrequently. In a way, though, I guess that’s also part of the charm. ^^

          Here’s the channel btw: https://youtube.com/@gourmetvegetariankitchen

    • enkersOP
      2·
      7 months ago

      It’s sooo good. I’ve been doing the dough every 2nd week, and the week long fridge fermented one is really nice. Tomorrow morning is dough day! ^_^