It’s here, it’s here, the month of vegan food blogging. Isn’t that every day you ask? Yes and no. Some blogs, like Air Eater aren’t strict food blogs and host give aways or product reviews. Vegan MoFo is all food all the time. I can’t wait to see the lovely photographs of people who take better pictures than me. Seriously! I just about die when I see how well the shots are taken and the food is presented. So pretty!
Last year I tried to do an all Bento Japanese theme. This year I am doing raw pizza! Who doesn’t love pizza? So many ways to make it, so many toppings, just delicious all around.
Here’s my first post. What I did was make the same crust three different ways, so I’ll be blogging about each pizza per day.
The components are as follows:
I used a tomato bread recipe I adapted from the fantastic Gena of Choosing Raw. Here’s the link from the original time I made the bread. I tend to add a lot of Italian Seasonings, plus dehydrated onion, sometimes a touch of agave; depends on my mood. I like my bread a bit thicker than a cracker, I find this recipe is incredibly tasty and packs a punch.
As you can see the crust darkened and I chose to flip it so the bottom was the face because I liked how the edges curved and formed a little cusp to keep the cheese in.
I kept the cheese simple:
1/4 cup of soaked cashews
3 tbsp Nutritional yeast
1/2 tsp salt (adjust to taste)
1/2 cup sun dried tomato
1 medium carrot grated
Dehydrated zucchini chips
Sliced red pepper
I thought by some miracle that blending sun dried tomatos and carrots would make a paste. No, it just makes some kind of mush that isn’t bad at all, but not what I expected. I figured for my first post I’d do something traditional and go from there. One pizza down, just another 14 to go. I intend on doing Wordless Wednesdays and posting videos of raw pizza recipes for Fridays.
Hope your Vegan MoFo is going well so far and thanks for dropping by! If you make the pizza, let me know, I’m always curious how people make out with it.