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So about the same time I discovered Miyoko Schinner and her vegan buffalo mozzarella recipeWhole Foods had a sale on heirloom tomatoes… and you just can’t ignore a coincidence like that.

This mozzarella was simpler to make than I expected, and very delicious.  For me, It turned out a little softer than the dairy version, but my testers and I didn’t really care because it made for a perfect caprese salad either way.

Oh and Miyoko is coming out with a book called Artisan Vegan Cheese available for pre-order on amazon today, and it will be released on August 8th!  The recipes are rumored to take cultured vegan cheeses to the next level, and according to her blog, a majority of the recipes are made without oil!

Vegan Caprese Salad

Tomatoes: Buy heirloom tomatoes if you can!  As you can see in the pictures, they have a lot more meat to them and don’t fall apart when you slice them.

Balsamic Reduction: Buy some cheap balsamic vinegar, and pour a third to half the bottle in a saucepan.  Bring to a boil over medium heat then simmer over medium-low heat till the vinegar is reduced by half and has a light syrupy consistency.  Let it sit in the fridge for 10-20 minutes and it will thicken up to a maple syrup consistency.

Basil: You can serve fresh basil leaves as shown above or do a chiffonade (click here for a step-by-step tutorial) and sprinkle on top.

Vegan Buffalo Mozzarella: Use this recipe from Miyoko Schinner.  You can also watch her demo it here.  Do not use the oil, and you might want to consider using some more agar flakes because my mozzarella could have been just a bit firmer.

I noticed that the closer you hold your ice cream scoop to the water, the more round the mozzarella balls turn out.

Left: cashew cream, field roast italian sausage, basil; Right: alfredo sauce, mushrooms, onions, sun-dried tomatoes, tofurky pepperoni

We experimented tonight with a few new pizza options with varying success:

Cashew cream (from “He speaks in the silence” website here): This was wonderful, it was lighter in texture than the vegan alfredo sauce I’ve been using, it’s mild in flavor, so it really let the veggie toppings shine.

Field Roast Italian Sausage:  so delicious and flavorful, but it’s a little higher in fat and made from gluten, so it’s not for everyday or for everybody, but it’s a great treat!

Tofurky Pepperoni: I was iffy about trying this one, and for me and my fellow pizza testers, it just wasn’t great.  There are just too many good veggies in the world… this just isn’t necessary to make it better.

“Flatout” Flatbread (from Costco): pros: 100% whole wheat, makes a crispy thin crust, works great for these pizzas. cons: the ingredient list is a little long.

this was a winner. last year we used field roast apple sage sausages in our thanksgiving stuffing, so we had high expectations… and we loved this!

Just didn’t have a lot of flavor, not terrible, but not great.

a great, quick option for weeknight pizza night.

Just to be clear… this is not a pesto made from kale.  I never understand how people can replace basil with cilantro or some random green like kale and still call it pesto!  Basil is irreplaceable in my book.

So I was needing a good dose of greens, but I didn’t want to eat them plain.  And I had some extra basil leftover from my tomato basil soup… so I made pesto.

Vegan Pesto

  • 1 tightly packed cup of basil leaves (rinsed clean)
  • 3-4 cloves of garlic
  • 1/4 cup walnuts
  • 1/4 cup nutritional yeast
  • 1/4-1/2 tsp sea salt, depending on personal taste preference

So there are a couple ways you can do this…

The easy way: Blend it all up in a food processor.  Done.

The less easy way: I wanted to try making it like an Italian grandmother (click here for link), because that just sounded too appealing!  So I followed her directions for the basil and garlic, but when it came time to incorporate the parmesan, I just grated some walnuts in a rotary cheese grater and added that and the nutritional yeast and salt to the minced basil mixture.

Then I steamed a bunch of kale in 1/3 cup of water till the water was mostly gone:

Then I combined the two… and voila!

I highly suggest serving this with leftover mashed potatoes and/or cauliflower, then you can be all fancy and call it “Pesto Colcannon”:

Let’s just say my search for the perfect vegan grilled cheese is over.  And I will say the same for this tomato basil soup.  Although, if you’re making the soup for yourself, cut the recipe in half as it makes a lot!  The vegan grilled cheese is based off of VegNews mac and cheese sauce here. The tomato soup is a simplified and veganized version of Ina Garten’s Tomato Basil Soup here.  I have to say, I really love these two together!

I’m not sure if this is three pounds, but it worked out perfectly!

Purchased at Whole Foods… it has a lot of salt in it, so if you’re avoiding that, just use water.