CHAPTER 4
Crusts and Carbs

Pizza Pies and Badass Breads

Basic Pizza Dough

You can find vegan pizza dough at your favorite grocery that stocks products that are kind to animals and the planet, but if time allows, give this homemade dough a whirl. It’s easy enough and awfully tasty.

MAKES ONE 16-INCH, TWO 12-INCH, OR FOUR 8-INCH PIZZAS

1 cup warm water*

1 package active dry yeast

3 cups flour

1 teaspoon salt

3 tablespoons olive oil

1. In a small bowl, mix water and yeast.
2. In a large bowl, mix flour and salt, make a well in the center, and pour in water/yeast mixture and olive oil.
3. Mix with a wooden spoon or dough hook in a mixer until mixture forms a ball.
4. Turn out onto a floured board and knead for 5 minutes. Transfer to a greased bowl and let the dough rise in a warm place for 90 minutes.
5. Divide dough into number of pizzas desired. Place dough on a floured surface and roll dough out to desired size or shape by hand. Place dough on a baking sheet liberally coated with cornmeal, or on a pizza pan.
6. Add desired toppings and bake at 425ºF for 20–25 minutes.

*when poured across wrist, it should feel slightly warmer than body temperature

Super-Easy Pizza Sauce

There’s nothing like fresh marinara. The jarred stuff is always a little questionable, a little too acidic with limp herbs and never enough garlic. Although this isn’t technically 100 percent “fresh,” it comes a helluva lot closer than the alternative and is simple to prep. Do yourself a favor and make a few batches to have on hand for when a pizza craving strikes.

MAKES 2¹⁄₂ CUPS

2 cups crushed tomatoes

1 6-ounce can tomato paste

¹⁄₄ cup nutritional yeast

2 tablespoons sugar

1 teaspoon dried basil, or 1 tablespoon fresh, chopped fine

1 teaspoon dried oregano, or 2 teaspoons fresh, chopped fine

¹⁄₄ teaspoon marjoram

¹⁄₄ teaspoon pepper

1–2 cloves garlic, crushed

1. In a large bowl, mix all the ingredients together and allow to sit for at least 1 hour before using for flavors to marry. You will need roughly ¹⁄₂ cup of sauce per 12-inch pizza. Leftover sauce is also great on pasta.

Tandoori Tempeh Pizza on Onion-Garlic Naan

A super-flavorful pizza with an Indian flair, featuring warming spices and a cool cucumber dip. This reminds me of something you could order at a small out-of-the-way Indian eatery in London … best enjoyed at 2 A.M. after consuming many pints.

SERVES 4

1 6-ounce carton plain unsweetened soygurt

2 tablespoons lemon juice

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1 teaspoon salt

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon chili powder (optional)

¹⁄₂ teaspoon paprika

¹⁄₂ teaspoon turmeric

1 8-ounce package tempeh, chopped into 2-inch cubes

¹⁄₂  recipe Onion-Garlic Naan or 6 whole-wheat pitas

¹⁄₄  onion, sliced thin

1. In a large shallow dish, add soygurt, lemon juice, garlic, ginger, salt, cumin, coriander, chili powder, paprika, and turmeric, using a whisk to combine. Add tempeh and marinate overnight for best results.
2. Preheat oven to 500ºF. Line a cookie sheet with parchment paper.
3. Place cooked naan on cookie sheet. Top with marinated tempeh and onions. Drizzle with olive oil.
4. Place sheet under the broiler and broil for 4–6 minutes watching carefully. Tempeh and onions should brown and naan should crisp but not burn.
5. Serve with Cucumber Soygurt Sauce.

Cucumber Soygurt Sauce

1 6-ounce carton plain unsweetened soygurt

1 medium cucumber, peeled, seeded, chopped fine or grated

1 tablespoon lemon juice

2 teaspoons fresh mint leaves, chopped

¹⁄₂  teaspoon sugar

¹⁄₂  teaspoon salt

1. In a medium bowl, mix together soygurt, cucumber, lemon juice, mint, sugar, and salt.
2. Keep refrigerated; use within 3 days.

Baked Ziti Pizza

If you thought pasta alone was a filling meal, try topping a pizza with it! You don’t need to be running a marathon to enjoy this ultimate carb-load treat featuring three kinds of cheese and a delectable crusty texture.

SERVES 4

1 recipe Basic Pizza Dough, uncooked

1¹⁄₂ cups Super-Easy Pizza Sauce

1 cup Vegan Ricotta

3 cups cooked ziti pasta

1 tablespoon oil

¹⁄₂ cup walnuts, ground

¹⁄₄ cup nutritional yeast

1 teaspoon oil

1¹⁄₂ cups vegan mozzarella shreds

Pinch of salt

1. Preheat oven to 475ºF. Place rolled or stretched Basic Pizza Dough on a prepared 16-inch pizza pan or a greased and cornmeal-sprinkled cookie sheet.
2. Spread ¹⁄₂ cup Super-Easy Pizza Sauce on dough evenly. Top with spoonfuls of Vegan Ricotta, spreading out into a thin layer over sauce.
3. In a large bowl, toss together ziti, 1 cup Super-Easy Pizza Sauce, oil, and ¹⁄₂ cup cheese shreds.
4. In a small bowl, mix ground walnuts, 1 teaspoon oil, nutritional yeast, and a pinch of salt (this will be the Parmesan).
5. Pour ziti mixture on sauce layer. Top with Parmesan mixture and cheese shreds. Cut a piece of foil to cover ziti, leaving crust uncovered.
6. Bake for 20–25 minutes, removing foil for the last 5 minutes.

Spicy Onion and Sausage Pizza

Make like you are in Little Italy and serve this up to your omnivorous friends. Break out your best Italian accent and really give ’em a show! For the finale, let them know what they just ate was pig-friendly and see the look of shock when it dawns on them they just ate a vegan sausage pizza. Then expect a few converts.

SERVES 4

1 recipe Basic Pizza Dough, uncooked

³⁄₄ cup Super-Easy Pizza Sauce

1–2 teaspoons dried crushed red chili flakes, depending on how spicy you want it

1 14-ounce tube Gimme Lean Sausage, pulled apart into 1-inch chunks

1 medium onion, sliced thin

2 teaspoons olive oil

1 cup vegan mozzarella shreds

1. Preheat oven to 475ºF. Place rolled or stretched dough on a prepared 16-inch pizza pan or a greased and cornmeal-sprinkled cookie sheet.
2. In a sauté pan, cook the sausage chunks and red chili flakes in olive oil until browned on all sides. Remove from heat.
3. Pour pizza sauce over dough and spread evenly, followed with sausage and onions. Top with cheese.
4. Bake for 20–25 minutes.

Meatball Pizza with Peppers and Onions

Don’t like bell peppers? Add more onions. Not an onion fan? Add more meatballs. Don’t like sauce? Well, I can’t help you there, but you get the idea. You can make pizza recipes your own by ramping up the toppings that speak to your deepest foodie desires.

SERVES 4

1 recipe Basic Pizza Dough, uncooked

³⁄₄ cup Super-Easy Pizza Sauce

1 recipe Meatballs (see Meatball Subwich) or 1 12-ounce package frozen vegan meatballs

1 medium onion, thinly sliced

2 bell peppers, seeded and thinly sliced

2 teaspoons olive oil

1 teaspoon salt

1 garlic clove, chopped

1 cup vegan mozzarella shreds

1. Preheat oven to 475ºF. Place rolled or stretched dough on a prepared 16-inch pizza pan or a greased and cornmeal-sprinkled cookie sheet.
2. In a large sauté pan over medium-high heat, cook onions and peppers in olive oil until tender, about 6 minutes. Add garlic and cook for 1 more minute.
3. Pour pizza sauce over dough and spread evenly, followed with meatballs, peppers, and onions. Top with cheese.
4. Bake for 20–25 minutes. Slice and enjoy!

Meatball Pizza with Peppers and Onions

Eggplant Parmesan Pizza

Deep-fried eggplant parm is a delicious dish that has found its spiritual home on top of a pizza. Load on the cheese and take this hybrid for a spin.

SERVES 4

1 recipe Basic Pizza Dough, uncooked

1 cup Super-Easy Pizza Sauce

1 medium eggplant

¹⁄₂ cup walnuts, ground

¹⁄₄ cup nutritional yeast

Pinch of salt

1 teaspoon oil

1 cup nondairy milk

1 cup flour

1 cup bread crumbs

¹⁄₂ teaspoon dried oregano

¹⁄₂ teaspoon dried basil

1 teaspoon salt

2 cups vegan mozzarella shreds

Olive oil for frying

1. Preheat oven to 475ºF. Shape dough on a 16-inch pizza pan or on a greased and cornmeal-sprinkled cookie sheet.
2. Spread pizza sauce evenly over dough.
3. Slice eggplant thinly.
4. In a small bowl, mix ground walnuts, nutritional yeast, oil, and a pinch of salt (this will be the Parmesan).
5. In three separate shallow dishes, place milk, flour, and bread crumbs. Add the basil and oregano to the bread crumbs and add salt to the flour.
6. In a large sauté pan, heat about 2 teaspoons olive oil over medium heat.
7. Dip each eggplant into milk, dredge in flour, and dip in milk again, then lastly in bread crumbs.
8. Fry in heated oil for about 3 minutes on each side until golden brown; transfer to paper-lined plate.
9. Once all the eggplant is cooked, place in a spiral pattern on the pizza sauce and top with cheese and “Parmesan.”
10. Bake for 20–25 minutes. Slice and enjoy! This pizza keeps really well, so look forward to leftovers for breakfast.

Thai Pizza

Who would think to use peanut sauce in place of pizza sauce? East meets West in this truly unique pie that melds savory, spicy, and fresh flavors with crunchy, creamy, and meaty textures.

SERVES 4

1 recipe Basic Pizza Dough, uncooked

1 teaspoon tamarind paste

1 red chili pepper, diced (optional)

2 8-ounce packages tempeh

1 recipe Spicy Peanut Sauce

1 carrot, cut into long, thin strands or grated

2 green onions, cut into long, thin strands

3 tablespoons peanuts, crushed

¹⁄₂ cup bean sprouts

¹⁄₄ cup cilantro, finely chopped

1. Preheat oven to 475ºF. Shape dough on a 16-inch pizza pan or on a cornmeal-sprinkled cookie sheet.
2. Mix tamarind paste and chili (if using) into Spicy Peanut Sauce. Cut tempeh into 1-inch cubes. In a small bowl, mix tempeh and half of Spicy Peanut Sauce, coating all pieces.
3. Spread the other half of Spicy Peanut Sauce on dough evenly. Top with marinated tempeh and any remaining sauce.
4. Arrange carrot and green onion over tempeh.
5. Bake for 20–25 minutes.
6. Top with peanuts, bean sprouts, and cilantro.

Black Bean Taco Pizza

Anything with refried beans in it automatically moves to the head of the pack when it comes to junk food. This totally cravable pizza features a mix of pizza sauce and the aforementioned beans—it’s like a flat taco!

SERVES 4

1 recipe Basic Pizza Dough, uncooked

1 15-ounce can refried black beans

¹⁄₂ cup tomato sauce

1 tablespoon oil

1 8-ounce package tempeh, crumbled

1 tablespoon flour

1–2 teaspoons chili powder

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon minced onion

4 cups lettuce greens

1 medium tomato, chopped

1 ripe avocado, chopped

¹⁄₄ cup cilantro, chopped

¹⁄₄ onion, chopped

1 recipe Creamy Southwestern Dip

1. Preheat oven to 475ºF. Shape dough on a 16-inch pizza pan or on a greased and cornmeal-sprinkled cookie sheet.
2. Mix black beans and tomato sauce, and spread on pizza dough.
3. In a skillet over medium-high heat, sauté tempeh in oil until golden brown. Stir in flour, chili powder, salt, garlic powder, cumin, and minced onion, and cook until spices become fragrant and tempeh is coated in spice mixture. Add ¹⁄₂ cup water to pan and stir well. Cook for 1 minute.
4. Spread tempeh mixture over black beans.
5. Bake for 20 minutes.
6. Slice with a pizza cutter into 8 or 12 slices.
7. Top each slice with lettuce, tomatoes, avocado, cilantro, onion, and a dollop of Creamy Southwestern Dip.

Pesto Chicken Pizza with Creamy Garlic Sauce

This white pizza flies in the face of conventional pies and comes together in a pinch. Plus, it features Chick’n Strips, a major star in the world of vegan junk food.

SERVES 4

1 recipe Basic Pizza Dough, uncooked

1 package vegan chicken strips such as Gardein Chick’n Strips

2 tablespoons olive oil

3 cloves garlic, chopped

4 tablespoons flour

1¹⁄₄ cups nondairy milk

¹⁄₂ cup vegetable broth

1 15-ounce can white beans, drained and puréed well with vegetable broth

¹⁄₂ cup nutritional yeast

1 teaspoon salt

¹⁄₂ teaspoon pepper

1 recipe Basil Pesto

1. Preheat oven to 475ºF. Shape dough on a 16-inch pizza pan or on a greased and cornmeal-sprinkled cookie sheet.
2. Cut “chicken” strips into thin strips. In a medium bowl, add pesto and chicken strips, stirring to coat chicken pieces. Set aside.
3. In a large skillet over medium heat, sauté garlic in olive oil until it becomes very fragrant, being careful not to let it brown. Add flour to the pan and mix with a whisk, stirring flour into oil. Cook for 1 minute.
4. Slowly add milk and broth, stirring constantly. Stir in beans, nutritional yeast, salt, and pepper, cooking until sauce is creamy and thick. Add more milk a few tablespoons at a time if sauce becomes too thick. Remove from heat.
5. Spread sauce over pizza. Top with chicken strips. Drizzle a few tablespoons of the Basil Pesto over pizza.
6. Bake for 20–25 minutes, slice, and gobble up.

Deep-Dish Hawaiian Pizza

So good and so junky! Whoever thought to pair salty meat with pineapple was clearly a genius. This vegan rendition features lots and lots of deli slices, canned fruit, and mozzarella shreds married in a deep, delicious crust.

SERVES 4–6

1 recipe Basic Pizza Dough, uncooked

2 cups Super-Easy Pizza Sauce

1 package vegan deli slices, Tofurky Smoked Hickory, chopped

1 15-ounce can pineapple chunks, drained

2 cups vegan mozzarella shreds

1. Preheat oven to 475ºF. Press dough into bottom and sides of a greased and cornmeal-sprinkled 12-inch springform pan.
2. Pour Super-Easy Pizza Sauce over dough followed by chopped deli slices, pineapple, and mozzarella shreds.
3. Bake for 40–45 minutes or until crust is golden brown and cheese is melted. Let cool for about 10 minutes before cutting. (Good luck eating without a fork!)

Veggie Cheese Baguette Pizza

Here’s a dorm-room favorite revamped with vegan cheese. It’s even easier to put together when you have your own kitchen, but still tastes as mouthwateringly good as it did when you were studying for finals.

SERVES 4

2 tablespoons olive oil

2 cups sliced mushrooms

1 medium onion, sliced thinly

2 bell peppers, red or green, sliced thinly

1 clove garlic, minced

1 French bread baguette, cut in half lengthwise

1 cup Super-Easy Pizza Sauce

2 cups vegan mozzarella shreds

1. Preheat oven to 400ºF. Line a baking sheet with foil.
2. In a skillet, sauté mushrooms, onion, and peppers in olive oil until tender-crisp; add garlic and sauté for 2 more minutes.
3. Place baguette halves on cookie sheet. Spread Super-Easy Pizza Sauce over each, followed by half of the cheese.
4. Divide mushroom mixture between baguette halves. Top with remaining cheese.
5. Bake for 15 minutes or until cheese is melted and bread is crispy.

Veggie Cheese Baguette Pizza

Rosemary-Garlic Potato Pizza

Truth be told, this is a bit more gourmet than the other junk food offerings in this book. But it’s still not something that would be on Weight Watchers’ list of approved foods, so I think we’re in the clear. This pizza boasts tender potatoes artfully layered over a creamy white garlic sauce with hints of rosemary. Can you say, divine?

SERVES 4

1 recipe Basic Pizza Dough, uncooked

2 medium potatoes, peeled and sliced paper-thin

1 tablespoon olive oil

1 teaspoon salt

2 teaspoons fresh rosemary

1 15-ounce can white beans

¹⁄₂ cup vegetable broth

1 tablespoon olive oil

3 cloves garlic, chopped

2 tablespoons flour

1 cup nondairy milk

¹⁄₂ cup nutritional yeast

1 teaspoon salt

¹⁄₂ teaspoon pepper

1. Preheat oven to 475ºF. Shape dough on a 16-inch pizza pan or on a greased and cornmeal-sprinkled cookie sheet.
2. In a 4-quart saucepan over high heat, bring 2 quarts of water to a boil. Place potatoes in water and bring back to a boil. Cook for 5–8 minutes, checking frequently. Potatoes should be al dente, softened but with a bite to them. Drain.
3. In a medium bowl, toss potatoes with olive oil, salt, and rosemary. Rinse and drain white beans. Purée with broth until smooth, set aside.
4. In a large skillet over medium heat, sauté garlic in olive oil until it becomes very fragrant, being careful not to let it brown. Add flour to the pan and mix with a whisk, stirring flour into oil. Cook for 1 minute.
5. Slowly add milk and beans, stirring constantly. Stir in nutritional yeast, salt, and pepper, cooking until sauce is creamy and thick. Add more milk a few tablespoons at a time if sauce gets too thick. Remove from heat.
6. Spread sauce over pizza. Top with potatoes in spiral pattern and drizzle with a small amount of olive oil.
7. Bake for 20–25 minutes. Cool slightly, then cut and share with loved ones.

Artichoke and Caramelized-Onion Pizza with Balsamic Reduction

Sweet caramelized onions, tangy artichokes, rich balsamic on a crisp, light crust. You could pay upwards of $20 at the fancy new wood-fired pizza joint downtown for a similar pie, or you could build it at home for half the cost in less than 1 hour. Your pick.

SERVES 4

1 recipe Basic Pizza Dough, uncooked

1 recipe Balsamic Reduction

3 medium onions, thinly sliced

1 tablespoon olive oil

1 teaspoon salt

1 garlic clove, chopped

1 14-ounce can whole artichoke hearts, drained, quartered

1 cup vegan mozzarella shreds

1. Preheat oven to 475ºF. Place rolled or stretched dough on a prepared 16-inch pizza pan or a greased and cornmeal-sprinkled cookie sheet.
2. In a sauté pan over medium-high heat, sauté the onions in olive oil, stirring occasionally, allowing the onions to cook down and turn a deep golden brown. Turn heat down after about 10 minutes and add the salt and garlic. If the onions start to brown too much, lower heat; add a teaspoon of oil if they start to stick. Cook for another 8–10 minutes, stirring occasionally. Remove from heat.
3. Spoon onions onto dough and spread evenly. Top with artichokes and cheese.
4. Bake for 20–25 minutes.
5. Drizzle with Balsamic Reduction and enjoy while piping hot.

Barbecued Tempeh Pizza

Just a few key ingredients make this pizza really special: barbecued marinated tempeh, red onions, and cilantro. It’s perfect for dipping into ranch dressing.

SERVES 4

1 recipe Basic Pizza Dough, uncooked

2 8-ounce packages tempeh

2 cups barbecue sauce

¹⁄₂ cup vegan mozzarella shreds

1 red onion, sliced thin

¹⁄₄ cup cilantro, finely chopped

¹⁄₂ cup Creamy Ranch Dressing

1. Preheat oven to 475ºF. Shape dough on a 16-inch pizza pan or on a greased and cornmeal-sprinkled cookie sheet.
2. Slice tempeh into ¹⁄₄-inch slices. Put half the barbecue sauce in a shallow dish and add the sliced tempeh, turning to coat.
3. Spread the other half of the barbecue sauce on crust. Top with tempeh, cheese, and onions.
4. Bake for 20 minutes.
5. Top with cilantro, drizzle with Creamy Ranch Dressing, slice, and devour.

Pizza Dough Garlic Rolls

Sometimes the sauce and toppings just get in the way, right? The melted garlic cheese interior in these bad boys is to die for. You’ll want to double the recipe if you have hungry teens to feed.

SERVES 6

1 recipe Basic Pizza Dough, uncooked

1 cup vegan mozzarella shreds

3 cloves garlic, minced

1 teaspoon salt

¹⁄₂ teaspoon garlic powder

¹⁄₂ teaspoon dried basil

1 tablespoon fresh parsley, chopped

¹⁄₄ cup nutritional yeast

3 tablespoons olive oil

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
2. Divide dough into 16–18 pieces. Roll pieces into balls.
3. In a small bowl, mix together cheese and garlic.
4. In each dough ball, press about a tablespoonful of cheese-garlic mixture into the center and close dough around it. Roll back into a smooth ball. Place on prepared baking sheet. Repeat for rest of dough balls.
5. Bake for 20 minutes or until golden brown, shaking baking sheet halfway through cooking to help brown evenly.
6. In a large bowl, mix together salt, garlic powder, basil, parsley, and nutritional yeast.
7. When rolls are hot out of the oven, drizzle with olive oil, turning to coat.
8. Place oiled rolls a few at a time into nutritional yeast mixture, tossing to coat.
9. Serve hot.

Beer Cheese Bread

Thankfully, several brewers make vegan-friendly beers. And despite the fact that it’s a beverage, beer is an honorary junk food. With just a few ingredients, you have homemade bread that tastes slightly malty from the brew and super buttery.

MAKES 1 LOAF

3 cups self-rising flour*

¹⁄₄ cup brown sugar

1 12-fluid-ounce beer, light-colored

¹⁄₃ cup vegan margarine, melted

¹⁄₄ cup nutritional yeast

1. Preheat oven to 375ºF. Lightly grease a 9"× 5" loaf pan.
2. In a medium bowl, mix flour and sugar. Add beer and mix just until dough is combined; do not overmix.
3. Spoon dough into prepared pan.
4. In a small bowl, mix margarine and nutritional yeast and pour over dough.
5. Bake for 40–50 minutes or until a knife comes out clean. Cool on a wire rack.
6. Serve with 1 recipe Green Chili Dip.

For Spicy Beer Cheese Bread, add ¹⁄₄ cup chopped canned jalapeños to the recipe.

*NOTE: If you do not have self-rising flour, sift together 3 cups all-purpose flour, 4¹⁄₂ teaspoons baking powder, and 1 teaspoon salt.

Drop Biscuits

When you need a biscuit quick, look to this easy-peasy recipe. These beauties beg to be drowned in gravy or topped with margarine and jam.

MAKES A DOZEN

1³⁄₄ cup self-rising flour*

³⁄₄ cup nondairy milk

3 tablespoons vegan mayonnaise

1. Preheat oven to 450ºF. Lightly grease a cookie sheet.
2. In medium bowl, combine flour, milk, and mayonnaise until just combined; do not overmix.
3. Drop by the heaping tablespoonful onto prepared baking sheet.
4. Bake for 7–9 minutes or until tops begin to turn golden brown.

*NOTE: If you do not have self-rising flour, sift together 3 cups all-purpose flour, 4¹⁄₂ teaspoons baking powder, and 1 teaspoon salt.

Ranch Garlic Bread

At catering events I make this bread all the time and people always want to know the mystery behind it. But there’s really nothing to it! It’s half herb and half garlic, which makes it a good side to a salad or soup.

SERVES 6

¹⁄₂ cup vegan margarine, softened

2 tablespoons dry Creamy Ranch Dressing

2 cloves garlic, crushed

1 French bread baguette

1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
2. In a small bowl, mix margarine, Creamy Ranch Dressing mix, and garlic.
3. Slice baguette lengthwise or into 2-inch slices. Divide garlic mixture between two loaves or slices.
4. Place on prepared baking sheet and bake for 10–15 minutes or until bread is toasted and golden. Best enjoyed warm.

Garlic-Onion-Cheese Bread Loaf

This savory loaf benefits from a buttermilk-like flavor that comes when you mix soymilk and apple cider vinegar. Add vegan cheese to the mix for a truly memorable bread that only gets better when toasted and slathered with margarine.

MAKES 1 LOAF

³⁄₄ cup soymilk

1 teaspoon apple cider vinegar

2 teaspoons olive oil

¹⁄₂ red onion, chopped

3 cloves garlic, chopped

¹⁄₂ teaspoon ground pepper

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon dried chives

1 teaspoon salt

1¹⁄₂ cups vegan Cheddar shreds

1 tablespoon olive oil

1. Preheat oven to 400ºF. Grease a 9" × 5" loaf pan.
2. In a small bowl, mix soymilk and apple cider vinegar; set aside.
3. In a medium sauté pan over medium-high heat, cook the onion and garlic in olive oil, stirring constantly until onions are golden, about 8 minutes. Add pepper. Remove from heat.
4. In a medium bowl, mix flour, baking powder, baking soda, chives, and salt. Stir in soymilk-vinegar mixture, cheese, and onion-garlic mixture, mixing until just combined; do not overmix.
5. Pour mixture into prepared pan. Drizzle with 1 tablespoon olive oil.
6. Bake for 25–30 minutes. Cool completely before cutting.

Onion-Garlic Naan

Most naan you find at the market or out at restaurants are made with buttermilk, an ingredient that’s verboten for vegans. It’s not a problem here, as I’ve found a way to create the same light texture while bypassing animal products altogether. Use as a base for a pizza, dip in hummus, or munch on its own. Either way, it satisfies a bread craving.

MAKES A DOZEN NAAN

1 large onion, finely chopped

1 tablespoon olive oil

2 cloves garlic, chopped

³⁄₄ cup lukewarm water

¹⁄₃ cup vegan margarine, melted

1 teaspoon salt

3–3¹⁄₄ cups flour

1. In a medium sauté pan over high heat, cook the onion in the olive oil, stirring occasionally. Add garlic. When the onions are translucent and just golden brown, remove from heat.
2. In a large bowl using a wooden spoon, combine onion-garlic mixture, water, melted margarine, and salt. Begin adding 3 cups of flour ¹⁄₂ cup at a time. Add the extra ¹⁄₄ cup flour only if you need it to form a smooth dough that doesn’t stick to your hands.
3. Form the dough into a large ball and cut into 16 equal pieces; roll each into a ball. On a lightly floured surface, roll each ball into an 8-inch circle.
4. In a large skillet over medium-high heat, place each naan in the pan for about 3–4 minutes on each side.

Tex-Mex Corn Bread

There’s corn bread and then there’s corn bread. Anything but dry, anything but boring, this colorful and spicy twist on the ole Jiffy box mix is the perfect vehicle for melting a generous smear of vegan margarine. Savory eats in this baking dish, I tell ya.

MAKES 6–8 SERVINGS

1¹⁄₂ cups soymilk

1 tablespoon apple cider vinegar

1¹⁄₂ cups flour

1 cup cornmeal

2 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

1 small onion, minced

1 clove garlic, minced

1 jalapeño pepper, seeded and chopped

1 red bell pepper, seeded and finely chopped

¹⁄₄ cup vegan nonhydrogenated shortening, softened

2 tablespoons vegan margarine, softened

1. Preheat oven to 350ºF. Grease a 9" × 9" baking dish.
2. In a large bowl, mix soymilk and apple cider vinegar; set aside to thicken.
3. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt.
4. To the soymilk-vinegar mixture, add onion, garlic, peppers, shortening, and margarine.
5. Add flour ingredients to the soymilk mixture and stir just to combine; do not overmix.
6. Pour into prepared baking dish.
7. Bake for 40–45 minutes or until a toothpick comes out clean and top is golden brown.