34356 vegan pizza no yeast Recipes

active dry yeast, sugar, warm water (110-120 deg. f), white flour, fresh basil, olive oil, garlic cloves, crushed, ketchup, pine nuts, lemon juice, italian plum tomatoes, sliced, mushrooms, thick sliced, onion, cut in half and sliced

elbow macaroni, vegan mayonnaise, nutritional yeast, non-dairy milk substitute, salt and pepper, breadcrumbs

russet potatoes , at least 1-1/2 inches thick, onion, sliced (for topping ), tomatoes, crushed, onion, diced, garlic, crushed, oregano, dried, cayenne pepper (to taste) or hot sauce (to taste), white kidney beans (cannellini), lemon juice, nutritional yeast, cornstarch

pizza dough, yeast , like fleischmann s 4 oz jar, water, warm, salt, olive oil, flour , added 1 at a time, pizza sauce, tomato paste, water, oregano, salt, sugar, parmesan cheese, grated, spinach , defrosted, mozzarella cheese, (part-skim) shredded

spelt flour, wheat bread flour, baking powder, sea salt, water (filtered), olive oil, pizza sauce

vegan mayonnaise, dijon mustard, garlic clove, minced, water, lemon juice (fresh ), olive oil, nutritional yeast, salt and pepper, to taste

soymilk , plus, soymilk, canola oil, lemon juice, bread flour, sugar, active dry yeast (1 packet), flour , for rolling out dough

cooked lentils, cooked brown rice (i used short grain for texture), rolled oats (not quick cooking ), wheat germ, soy sauce, nutritional yeast flakes, whole wheat flour, fresh parsley, minced, balsamic vinegar, garlic, minced, onions, minced, extra virgin olive oil

all-purpose flour, active dry yeast, salt, vegetable oil cooking spray, tomatoes, halved (red and yello), soy vegetarian sausage links, cooked and thinly sliced, grated soy mozzarella cheese, chopped fresh basil, balsamic vinegar, olive oil, salt, red pepper flakes

vegan butter, nutritional yeast, soy milk, macaroni, water, vegan cheddar cheese, black pepper, bread crumbs, pureed butternut squash

vidalia onion, diced, frozen spinach, thawed and squeezed dry, canned artichoke hearts, drained well, low-fat silken tofu (mori-nu), galaxy foods vegan parmesan, nutritional yeast, garlic cloves, chopped, white wine vinegar, dried basil, dried parsley, salt, black pepper

pizza crust, cream cheese with vegetables (i use philadelphia s light version), tomato, sliced (or hoewever much you want), marinated artichoke hearts (or hoewever much you want), onion, chopped (or however much u want), mozzarella cheese, shredded, fresh ground pepper

lukewarm water, yeast, salt, honey, olive oil, stone-ground cornmeal, unbleached all-purpose flour, cornmeal , for pizza peel and dusting the top

yeast, water, bread flour, bread flour, olive oil, salt, tomato paste, water, minced garlic, oregano, basil, sugar, onion salt

extra-firm water-packed tofu, drained and patted dry, low sodium soy sauce, sugar, toasted sesame oil, cornstarch, slider-size buns, low sodium soy sauce, vegan mayonnaise, no-salt-added creamy natural-style peanut butter, sugar, rice vinegar, toasted sesame oil, garlic clove, minced (1 tsp.), ground black pepper, cayenne pepper (optional), carrots , julienned (8 oz.), zucchini , julienned (8 oz.), dry roasted peanuts, finely chopped

yeast, warm water, salt, vegan sugar, flour, crushed garlic, basil, parsley, sea salt

extra virgin olive oil, mixed fresh mushrooms, cleaned and sliced, salt, fresh parsley, chopped, garlic cloves, pizza sauce

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)