Entries Tagged as 'Quick and easy'

Marinated Breakfast Tempeh

Mornings, and breakfast, is always hurried. What to do? We’ve pretty much settled on a daily staple of this marinated tempeh recipe and Sauteed Brussel Sprouts (coming up).

A couple of times a week, I chop up a couple of Trader Joe’s Tempeh packages, and when morning comes, I just heat up a frying pan, dump them in, and start getting the coffee ready :)

Makes 4-6 portions.


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Vizza (aka Vegan Pizza), Take One: Hawaiian Pizza

No, vegans, you do not have to give up pizza. Your more socially conscious / healthy / kinder choice doesn’t include dairy but it does include pizza so good that you’ll be snacking along, only to find in the morning that you did, in fact, eat an entire pizza all by yourself. And you’re not ashamed. Because it was so good you’d do it again just to prove a point.

Jon and I make quite a lot of varieties of vegan pizza; so much in fact that we’ve toyed with the idea of opening a vegan gourmet pizza parlor named “Vizza”, where only the best wine would be paired with gourmet pizza strips, and we wouldn’t even need to advertise it as vegan because we’d be so pretentious and smug about the restaurant identity design and ingredients that hipsters would line up outside our door for blocks on end.

Anyway. This is one of many vegan pizza recipes I plan to post, the vegan take on a Hawaiian pizza (we’re headed to Hawaii in a week or so, so my brain is kind of focused on that right now). ¬†Note: we usually use yeast in the dough, but forgot to add it this time. It turned out great anyway, so don’t worry if your brain is mush at the end of the day and you totally space on that. Just smile and act like it was all part of your Master Plan and no one will know.


Grapeseed or Safflower oil as needed

Homemade bread dough (we use the recipe from our bread machine, and mix it in it)

1 can chopped tomatoes

1 small can tomato paste

a handful of pineapple chunks

1/3 package of Yves Vegan Canadian Bacon, cut into 1/2″ squares

2 handfuls of maitake mushrooms, chopped

2 small (or one large) red onions, peeled and sliced into half-moon strips

Olive oil as needed

a large pinch of fresh, chopped cilantro (feel free to omit if you think it tastes like soap)

shredded daiya mozzerella cheese OR shredded “Sheese” mozzerella cheese



1. Preheat your oven to 350. Oil your pizza stone (I don’t know how to make pizza without one of these. They’re a great investment. Get one.) with a high-heat oil like grapeseed oil or safflower oil. NOT olive oil, as it will burn in the oven and ruin the taste of your pizza.

2. Carmelize the red onions by cooking them in a sauce pan with olive oil. Start off on medium heat, then lower the heat to medium / low and let them cook until they turn a yummy brown slightly-crispety color. Set aside.

3. Saute the mushrooms and Yves Canadian Bacon in that same pan until the bacon is browned a bit and the mushrooms get soft. Set aside.

4. In a medium bowl, mix together the tomatoes and tomato paste.

5. Roll out your dough onto a pizza stone. I like square pizzas, but I’m weird that way. Spread with a spoon the tomato sauce mixture onto the dough. Make sure to only spread it thinly – too much sauce and the dough will get super soggy. Sprinkle on top the mushrooms, onions and canadian bacon. Grate the cheese (or sprinkle it if it’s already grated) on the pizza. The trick with vegan cheese is don’t use too much. You should be able to see the toppings a bit. Top with a few pineapple chunks – again, not too many or it’ll make the center of the pizza soggy. Top with a bit of cilantro, if you like that.

6. Bake the pizza for around 15 – 25 minutes. You’ll have to watch it and pay attention – when the edges of the dough are no longer soft and it has a slight brown texture (or if the cheese is starting to brown), take it out. Let it cool for a few minutes and eat it. But not the whole thing. I’ve made that mistake too many times…and probably will again.


30 Second Toaster Oven Pizza

Now, Kate might not agree with me, but not everything has to be fancy, or take time to cook. Often there isn’t the time, or inclination.

If you are new to vegan food, it’s a good thing to have a few of these ideas on hand: things that can be made in under 30 seconds, as long as the ingredients are around. ["And aren't nasty", Kate reminds me. Perish the thought.].

Take bread, slather with tomato paste, toffuti cream cheese and sprinkle oregano on top. Toast until toasty.

Toaster Oven Pizza


  • Bread
  • Tomato Paste Concentrate
  • Toffutti Cream Cheese
  • Oregano
  • Rainbow Chard, Green Beans and Onion


    Our friend Joannie didn’t know what to feed ‘the vegans’, so she threw these in a little olive oil, and added a dash of Soy sauce.

    Beef, Greens and Hot Cock Sauce

    Beef Sriracha

    A Simple one for you: Beef, Greens, Onions Broccoli and Sriracha “Hot Cock” sauce (or your preferred hot sauce). Yes, yes. Everyone I know calls it hot cock sauce. It’s got a big cock on the bottle. [BTW, if you click on any of the pictures, you can see a bigger version.]

    hot cock sauce
    hot cock sauce

    BS - Beef

    1. Throw the fake beef strips into your frying pan or wok (If you are into stir fry at all, I do recommend getting a wok. The one I have here is non-stick :< but it was only $10 from Target. In retrospect, an non-stick one would have been a better investment. )

    BS - onions

    2. While the beef is starting to fry up, chop up an smallish onion, and toss that in too. Not many people know this, but the teat inducing part of the onion is located in the base. If you cut that bit out, onions become much more pleasant to deal with.

    BS - hot cock sauce II
    3. Now it’s time to add the hot sauce.¬† I’ve found that it Sriracha, unlike other hot sauces, doesn’t get mellower with cooking, so don’t use too much.


    4. Ok, time to chop up and toss in the broccoli. They can go in pretty much right after the onions and hot sauce.

    With every new item added, I add a bit more olive oil. That way, no ingredient soaks up all the olive oil, and I can use less.

    The broccoli will start to green up as it cooks.

    BS - greens

    5. When everything in the pan is just about cooked for your satisfaction, it’s time for the greens. I’ve been eating spinach till it came out of my ears lately, so I picked up mustard greens as an experiment.

    And it’s turned out well. Definitely adding this ingredient into regular rotation. (If you try picking some up at your local super, make sure you get the ‘flat’ leaves – he curly mustard is bitter if not boiled first.)

    BS - greensAgain, adding a bit of olive oil. It might look like a lot of greens but leafy things shrink a lot as you cook them and the water is broken out. Since there’s a lot of them, the stiring has to pick up a bit, so that they all get cooked. At this point, dinner’s almost ready.

    Get a bowl and you’re done.