I was looking at my cookbook collection and I realized that I have made a big progression over the years in selecting cookbooks. I bought cookbooks from places you wouldn’t even think to look for books. The first cookbook I bought “Indian cooking” was from Costco and it has very limited vegetarian recipes. I remember just glancing at the book cover and the next thing you know; book was home, didn’t even bother to see what was in the book. My next cookbook was from “Marshalls” and the same thing happened again.
I collected quite a few books that have not much use to me as they have minimum vegetarian recipes. But with time I realized (and a nice little discussion with my DH) that I’m amassing all these book to gather dust and that’s when I started to research a little bit before actually buying (and if you want to know, the last 4 cookbooks I bought were from amazon). I bought all of Isa Chandra’s vegan cookbook collection recently and I’m very very happy with all 3 of them.
I also have to mention about the great library that I have in town; it is a part of a co-operative library system and if my local library doesn’t carry a particular book (which is 9 out of 10 times), they can borrow it for me from any of the 75 other libraries… how cool is that!!! I might have borrowed about 25 books till now using this (or should I say misusing this). If I think I like the book and I should have it, then I buy on amazon. Its been working great for me.
So now coming to the recipe, this is my entry to Vaishali’s (@ Holy Cow-Earth Vegan) Vegan-Italian event. Recipe is from Isa’s Vegan With a Vengeance (VWaV) and has two very unusual pizza toppings: Potato and Tempeh crumbles.
And what do you know Pillsbury Pizza Crust is vegan; and I had Bertolli’s tomato and basil pasta sauce on hand; that cut my prep to practically nothing. I changed the recipe just a little bit since I didn’t have some of the ingredients on hand, but both DH and I liked the pizza very much.
1Pizza Crust – homemade or store-bought (I used Pillsbury brand)
1Potato– medium, thinly sliced
3tbspsTempehcrumbles* (Recipe follows)
3clovesGarlic– thinly sliced
1Onion– small, thinly sliced
Olive oil– for brushing
For Tempeh Crumbles:
1Tempeh– pk, any variety
1tspOregano marjoramDried or
2tbspsSoy sauce Tamarior
To make Pizza:
Preheat oven to 450°F.
Rinse potato slices until the water runs clear, 2-3 times to remove any excess starch.
Roll out the dough onto a pizza stone or foil covered baking sheet.
Spread the tomato sauce with the back of a big spoon on the crust. As per Isa you should still be able to see some of the crust through the sauce-otherwise pizza might get soggy, so that’s what I did.
Scatter all the other ingredients on the crust making sure that potatoes and onions lay flat for even cooking. Drizzle little olive oil on potato, onion and garlic to make sure that they don’t dry out in the oven.
Bake in the oven and check after 8 minutes. Once the crust is lightly browned the pizza is ready, takes about 12-14 minutes.
Remove and let cool before enjoying this unique pizza.
To make Tempeh Crumbles:
In a small pan, crumble tempeh; add enough water to almost cover it. Over medium-high heat, simmer until most of the water evaporates; about 12-15 minutes.
Drain remaining water; add the rest of the ingredients and cook on medium heat stirring occasionally till lightly browned; about 10 minutes.