Nifty Pizza #6 - Colorado!

Colorado literally means "red colored", so it's only natural that this tribute to the Centennial State is topped with red taco sauce, tomatoes, and spicy soy-rizo. The other colored ingredients weren't left out of the fun though! They were still red-hot with spice and flavor: black beans, corn, jalapeno peppers, and of course Daiya Cheese (pepperjack this time!).

Nifty Pizza #6 - Colorado!!

Garnished with cilantro, to cool down the spice! Thiz pizza is hearty and packed with protein -- the perfect thing to eat before hiking through the Rockies.

Not feeling the Southwestern flair? Check out some of our other Nifty pizzas - Alabama is good if you're craving comforting down-home flavors. California is cool and fresh, topped with creamy avacados. This red-colored pie is battling with Arizona for top billing when it comes to our spicy creations. KT can't decide which of the two is her favorite!! There's only one way to solve this problem...make them both again!

Peace, love, and red all over,

Pam and KT

Resourceful Rolls

It's no secret that we love pizza. If either of us could only have one meal for the rest of our lives, it would be safe to say that we both would choose pizza. KT asked pizza to be her Valentine this year. The recipe for pizza dough that we use in our bread machine allows us to foster this obsession -- it yields enough dough for 2 pizzas every time. This is usually no problem. Either we make another pizza (always the best option), vegan stromboli, or delicious focaccia bread. But since yesterday was Valentine's Day, we opted for something a bit sweeter with our left over dough!Vegan Love Rolls
Dough for 1 pizza
1/8 cup Sugar
1/8 cup Brown Sugar
1/2 Tbsp Cinnamon
1 Tbsp Flour
1/4 cup Pecans, toasted and chopped
2 Tbsp Vegan Margarine

1. Preheat oven to 375 degrees.
2. Mix together all ingredients except for the dough and the margarine.
3. Roll or pat out dough to about 9X12 inches. Sprinkle filling over the dough. Dot with small pieces of margarine. Firmly roll the dough from the shorter side and use a little water to pinch the seam together and seal.
4. Slice into 6 even pieces. Place in a 9 inch baking ban sprayed with cooking spray.
5. Cover with towel and let rise in a warm place for about 30 minutes.
6. Bake at 375 degrees for 20 minutes.

If you want to take your rolls to the next level (trust us, you do), whip up this delectable drizzle!
1/2 cup Powdered Sugar
1 Tbsp Nondairy Milk
1 tsp Vanilla

1. Mix ingredients together.
2. Drizzle over rolls.

These resourceful rolls were the perfect sweet breakfast for Valentine's day...but honestly, they would be the perfect breakfast ANY day! Plus, they're just another excuse to make more dough for that second pizza...

Peace, love, and rolls,
Pam and KT

Vegan Nom-Nom-Nomelets!

If you asked us who our heroes are, you would get 2 different answers. Pam's answer would definitely be the one and only Isa Chandra Moskowitz. A vegan celebrity, to say the least, Isa's recipes NEVER disappoint in the Veg-Berger household.

Pam owns almost all of her cookbooks as well as an authentic PPK apron. Isa's autograph is framed and on display in our kitchen. We make her cheesecake brownies weekly (you think I'm kidding. I'm not). So this weekend when we were craving some delicious brunch food, we instantly reached for "Vegan Brunch."

We finally decided on something we had never made... Tofu Omelets! We love a challenge, and we must say that Isa hit it out of the park once again. We stuffed the savory yellow pockets of tofu love with Cheddar Daiya, mushrooms, and spinach. Of course, you can choose whatever filling you want! Making this recipe reaffirmed our love for Isa (not like it needed affirmation in the first place), and was a great tribute to Pam's hero!

BUT WAIT! KT never said who her hero was! Well...that's an easy one. It's her mom.

Peace, Love, Nom-nom-noms,

Pam and KT

California Dreamin'...about Pizza #5!

We have a confession to make: We have NEVER been to the Vegan paradise that is California. The place that is teeming with vegan bakeries, restaurants, ice cream parlors, and food trucks. The place known for it's fresh produce. The place that is the home of Veg News! Don't worry...we will make our way to The Golden State eventually (after all, it's on KT's bucket list), but until then, this undeniably delicious pizza pie, topped with fresh California avacados will do.

Fifty Nifty Pizzas of America

#5 - California!

Pizza Crust

1/2 cup Pizza Sauce

1/2 Green Bell Pepper, cut into strips

1/2 Red Bell Pepper, cut into strips

Gardein Chik'n Strips

Sundried Tomatoes

Daiya Mozarella Cheese

Vegan Parmesean

1 Avacado, cubed (for garnish)

Cilantro, chopped (for garnish)

1. Preheat oven to 450 degrees.

2. Spread sauce onto crust. Top with Chik'n strips, Bell Peppers, Sundried Tomatoes, Daiya Mozarella, and Vegan Parmesean. Garnish with freshly ground Black Pepper or Italian Seasonings, if desired.

3. Bake in the oven for 10 minutes on the middle rack, then 8-10 minutes on the bottom rack for our signature crispy crust!

4. Garnish your personal pieces with as many avacado chunks and sprinkles of cilantro as you desire! The more the merrier!

5. Sing "California Girls" at the top of your lungs while dancing around the kitchen and chowing down.

This pie tastes like a sunny day spent by the beach. Or like a long hike beneath towering Sequoia trees. Or maybe it just tastes like pizza covered with avacados. No matter what, you should probably make it, and keep on dreaming about the California sunshine.

Make sure to check out the Alabama, and Arizona pizzas!

Peace, Love, and Surfer Dudes

Pam and KT

Veggie-rific Scramble Bake

We've all been there. The moment you look into your fridge, seeing too many veggies and not enough pizza dough. What are you supposed to do with all that beautiful produce!! As vegans, it's our DUTY to not let any neglected veggies go to waste...after all, we're supposed to eat five fruits and vegetables a DAY! So what do we do? We get creative!We're calling this dish a "Scramble Bake" because it is like a tofu scramble and a casserole all rolled into one. The different textures really make this dish special -- the crunchy carrots, the chewy mushrooms, and the creamy tofu come together fantastically! And it has five...count them FIVE different vegetables.

Veggie-rific Scramble Bake

2 Packages of Extra Firm Tofu, drained and pressed

1/4 cup Extra Virgin Olive Oil

1/4 cup Nutritional Yeast

1/2 cup fresh Parsley, chopped

1 cup Carrots, chopped

1 cup Peas

1 cup Green Bell Peppers, chopped

1 cup Red Bell Peppers, chopped

1 cup Mushrooms, sliced

2 tbsp minced Garlic

1/4 cup Soy Sauce or Tamari

Hot Sauce, to your desired spice level

Salt and Pepper, to taste
Bread Crumbs, for garnish

1. Preheat oven to 350 degrees and prepare an 8x8 baking dish.

2. In a mixing bowl, crumble Tofu and mix with Nutritional Yeast, EVOO, Parsley, and S&P to taste. Set aside.

3. In another mixing bowl, mix together Veggies, Soy Sauce, Hot Sauce, and S&P to taste.
4. Layer Tofu mixture, followed by the Veggie mixture. Top with Bread Crumbs.

5. Bake for about 35 minutes, or until the Bread Crumbs have started to brown. Dig in!

This dish is extremely versatile! KT ate it accompanied with crispy flatbreads. Pam ate it on a bun, like an egg-salad sandwich. We also think it would be delectable stuffed in a pita. Or maybe wrapped in a tortilla like a breakfast burrito! Now isn't this a great way to get your daily intake?
Peace, Love, and Scrambies
Pam and KT

Nuts for Olive-Nut Spread!

We've gone nutty. The latest obsession in the VegBergers house seems to be vegan cream cheese. Ever since our trip to New York, where bagel shops have as many as THREE deliciously creamy versions of the good stuff, we haven't been able to get enough. It's all we think about! KT has started bringing her own personal container to work with her. We're even adding it to desserts (cheesecake brownies, anyone??), and we've decided that the good folks at Follow Your Heart have started slipping something addictive into their products. And so, we bring you our latest creation:

This creamy spread is inspired by a similar, yet non-vegan, version from one of our favorite local coffee shops: Third Street Stuff.

Olive-Nut Spread

1 8 oz. container of Vegan Cream Cheese (or crack, as we like to call it)

1/3 cup toasted and coarsely chopped Walnuts

1/3 cup pitted and sliced Olives (We recommend a combination of green and black from the olive bar, which are much better than canned olives)

1/2 tsp. dried Italian Seasoning

Combine ingredients and refrigerate for 4 or more hours so the flavors can marry. Spread the goodness on your favorite bagel, bread, or crackers. Make a sandwich! Eat it with a spoon! The possibilities are endless.

Peace, Love, and Crack...I mean Cream Cheese!

Pam and KT

Resolutions

I've decided that 2012 is going to be the best year yet. In order for this to happen...I've resolved to eat more cookies. Like these oatmeal chocolate chip monstrosities!! Stuffed with chocolate chips, toasted walnuts, and dried craberries...spiced up with cinnamon and cloves. Oh yea...it's going to be a GREAT year.
Peace, Love, and cookies.
Pam and KT