mini pizzas & teese & holiday confessions

I was recently afflicted with the pizza bug. It’s been the coldest and driest November I’ve ever witnessed in Portland, and it usually seems much more rational to use the oven over the heater. You get a warm dinner and a warmer abode. Win Win.

Whole wheat crust (Trader Joe’s), homemade marinara, mozzarella teese, sun-dried tomatoes, cremini mushrooms, jalapeño peppers.

I’m always impressed at how well teese holds up upon re-heating.

Variety time!

Whole wheat crust, roasted orange pepper and white bean spread, steamed greens, strips of more roasted orange pepper, and halved  kalamata olives.

As for my holiday time, pizza making confession, it’s totally not the store-bought dough – it’s the music. The first evening of pizza baking marked the first day of the season I welcomed the easy listening christmas music station back into my life. Every night. I can’t help it. I can be pretty damn humbug, but hear Linda Ronstadt wishing me a Merry Little Christmas and go weak with nostalgia. I start cutting out snowflakes and wishing for the marshmallow winter song and Band Aid to come on next and then start picturing my grandfather singing along with Bing Crosby. I may have even put up a fucking holiday tree under the guise that it’s for a shindig. And quite frankly, if I had wine, and mulled wine went with pizza, it would have been on my stove.

Keeping up with the VeganMoFo: A Return to Homegrown Smoker

You’ve gotta hand it to Homegrown Smoker. They’ve come a long way since opening on NE Alberta in the summer of 2009. They’ve built a snazzy enclosed cart, have moved SW near PSU, and hearing their daily specials announced on the internet, or even pictured, has become….. epic.

Recently, there’s been the Portoritto with smoked soy curls and sliced portobellos, the ChiliCheeseFryrrito - just imagine what’s in there, the FU Jerk with jerked tofu, the Filet O’Fu with breaded oceanic tofu and remoulade sauce, the freakin’ Clamwich – and on, and on – and then there’s the regular menu, with their famous MacNoCheese, Tempeh Melts, vegetable sides, Coconut Battered Oreos and various smokey proteins smothered in smokey Maple Bourbon BBQ sauce.

That being said, is there anything Homegrown Smoker would smoke and sauce that you wouldn’t want to try? And do they offer adult bibs (or fancy handkerchiefs) with their logo yet?!?

Alright, sometimes things overwhelm even me – I wasn’t quite badass enough for yesterday’s special – but that doesn’t mean I wouldn’t support my crazier friends with their intense, nearly unbelievable burritos, my camera, and a stack of recycled napkins.

The SW 4th & College cart pod: home of Homegrown Smoker Vegan BBQ (mere blocks from the home of Vida Vegan Con in August!)


I swear Jared was also smiling the moment before this happened.

Holy, shit. Screw being caught in a downpour on my way here – because, I swear, this was the best version of their MacNoCheese yet – and the Smoked Shroom burger was sheer awesome.

Some of my favorite vegan food continues to be downtown lunch options in Portland. So, have you got your HoGroSmo on yet?

A Day in the Life: My Favorite Vegan Mac & Cheese remains the New Farm

This falls into my MoFo theme as an immediate result of yesterday’s post and the failed intention to make some for dinner last night. I did my part, supported my own economy, and did that leftovers thing.

New Farm Style Comforty Gluten Free Mac & Cheeze

I’ve been posting variations on the classic, but very, very rich New Farm Mac & Cheese for a long time. It’s one of those classic cookbooks that vegans don’t seem to mention anymore, and simply a recipe that I’ve added to – It’s by no means mine. Long live New Farm! My favorite variation is below. It’s gluten-free and adds a tint of green with chopped broccoli into the mix. I feel as though the gluten-free spirals hold up best after baking, and aren’t as heavy, or soggy, come leftover time. I’ve updated the recipe to have the right noodle ratio!

New Farm-Style, Comforty, Gluten Free Mac & Cheese

Makes: 4-6 servings (easily doubled)

Ingredients:

  • 16 ounces.of uncooked rice spirals
  • 3 tablespoons of vegan margarine
  • 2-3 tablespoons of minced garlic
    • Or, 1.5 teaspoons garlic powder
  • ½ cup chickpea flour, or other gluten-free flour(s)
  • 3 cups water
  • ½ cup nondairy milk
    • Nut milks are encouraged for creaminess
  • 1 teaspoon salt
  • Generous dash of freshly ground black pepper or white pepper
  • Pinch of turmeric
  • 1 teaspoon or hot or sweet paprika (use common sense with your tastebuds here)
  • 2 tablespoons of wheat-free tamari
    • Or, if gluten-free is not a requirement, soy sauce or shoyu, etc.
  • 1-2 tablespoons of olive oil
  • 1 ¼ cups of nutritional yeast

Consider:

  • 1 cup of gluten-free breadcrumbs for topping
    • Or, a combination of ground nuts and breadcrumbs
  • 1 cup of rinsed and chopped broccoli
  • ¼ cup vegan pesto
  • 1 tablespoon miso – I just may find it impossible to make noochy dishes without it
  • 1 tablespoon of tahini – for that vegan ‘aged’ taste
  • Cajun style: add a generous pinch of crushed red pepper, 1 tablespoon of Cajun spices, 1-2 tablespoons of hot sauce, and 1 teaspoon of liquid smoke when you add the liquids.

Directions:

  1. Preheat your oven to 350Fº. Lightly grease an 8×8 casserole dish.
  2. Boil and drain the noodles – save water for the sauce, if you’re that clever. Toss with a very small amount of oil or margarine. You know the drill – and you can easily do this as you cook the sauce, as well.
  3. Melt the margarine in a saucepan over medium heat. Toss in the garlic, stir, and cook for 2 minutes, being careful not to burn.
  4. Beat in the flour with a whisk, making a roux. Stir for one minute. Lower the heat if needed. It may clump, and that’s okay, just proceed quickly to the next step and don’t burn anything!
  5. Stir in the liquids, nutritional yeast, sea salt, tamari, garlic powder if using, turmeric, pepper, paprika, optional ingredients, and any other spices you want (Cajun spices, onion powder, oregano, thyme, chili powder, whatever).
  6. Stir for another minute or two until the sauce starts to thicken. Whisk in the oil and the nutritional yeast.
  7. Add at least half of the sauce to your cooked noodles and broccoli*, if using, in the casserole dish. Carefully spread in the rest of the sauce, optional toppings, and bake for 20-25 minutes, until lightly golden (or, however you interpret orange to brown…)
  8. Broil for an additional 5 minutes, if desired.
  9. Cool for at least 10 minutes, and serve.
*Broccoli note: I don’t precook mine, but you can add it to the last couple minutes of boiling time, if you’re so inclined.
Karla or anyone else – if I’m utterly crazy with this pasta:sauce ratio, please let me know! We’ll boil water together and stuff.

The Intrigue of the Pizza: balsamic beets, sweet corn & cauliflower basil ricotta

Sometimes, you scratch your brain for ideas when you’re hungry and come up with more than just popcorn + spices. Sometimes, you really regret baking tofu for lunch the night before, because that *so* could have started a tofu scramble revolution for dinner. Sometimes, the thought of simply roasting your beets and having a side of this or that just seems silly. Most of the time, when it’s two days before payday, yet you have the time on your hands to truly cook dinner, you can’t help but hope creativity wins out over desperation and random produce.

This is one of those dinner stories. The Intrigue of the Pizza.

It begins with a mind stuck on tofu ricotta topped pizza. The chapter continues with the boiling of cauliflower,  journeys into a patch of beets, and concludes with a food processor and fresh basil.

cauliflower basil ricotta

Cauliflower Basil Ricotta. Basically, I substituted semi-boiled cauliflower and a small handful of cashews for the primary component of the tofu ricotta recipe in Veganomicon. I added more basil, nutritional yeast and a bit of miso to overpower the ‘flower.

The pizza had both creative toppings and very particular slicing.  The dough was spread with a thin layer of the cauliflower basil ricotta, and topped with balsamic roasted beet cubes, sweet corn, pine nuts, spicy vegan Italian sausage and fresh tomato. As for my fridge, it now solely holds carrots and condiments.

clean out the fridge vegan pizza

double dippin’: the party

Roughly 1/10th of total dips that arrived at Double Dippin’

Fueling my dorky, themed party planning obsession, I hosted a dip-themed potluck and party last weekend. Double Dippin’: The Party* featured 4 tables of dips: Sweet, Savoury, Miscellaneous, No Holds Barred, and Michele performing the grand & appetizing Vegan Mozzarella Stick-Off in the kitchen.

The record was successfully broken for just how many people can fit into my apartment, surely set high for the number of dips through the door, special dietary needs were met (vegans are so nice!), my cats hid, dip rules were posted, various research was displayed, and I had an opportunity to make a giant pot of beer cheese sauce, among other dippy dishes. Dipshit was officially an endearing term, dip creativity and classicism was off the hook, and I just can’t seem to get this out of my head.

As for the actual food, contributions ranged from traditional pesto to spicy peanut sauce to chili to Russian beet dip to cashew green bean to saucey bourbon to spiced cheesecake to sweet chocolate frosting, and beyond. Beyond!

Smokey Beer Cheese

beer cheese

How To: Smokey Beer Cheese. Follow the Cheesy Sauce recipe from Veganomicon.  Add a diced poblano pepper with the garlic (up the garlic!). After you add the nooch and vegetable broth, throw in cumin, hot paprika, tahini, hot sauce, a bottle of cherished, local microbrew, and a good dash of liquid smoke.  Simmer for at least 20 minutes before making your gluten-fanatic guests happy.

Green Tea, Shallot & Cream Cheese, modified from Eat Tea

Green Tea, Caper & Shallot Cream Cheese

I was more wild about the idea of this over the finished product, but it was worth a shot. And look! garnish!

Raw Banana Coconut Almond Dip

raw banana almond dip

On one hand, sampling this dip made me realize I’m non-officially, but likely, allergic to freaking almonds. On the other, it went over well! It consists of pureed raw almonds, unsweetened coconut and banana. Once again, a pat on the back to the Vita-Mix.

Salt-Free Black Bean, Lemon & Garlic Dip

Picture 005

This was another contribution for the Eat to Live crowd. One of those few ingredient recipes from the internets. It was less creamy than I’d like, but I naturally blame myself, because I forgot the tahini. However, who cares about anything else when there’s a nice garnish?

Spicy Spinach Artichoke Dip with Nayonaise

Picture 010

So creamy! I almost comprehend artichokes now.

Jeff’s Spicy Peanut Sauce

jeff's satay sauce

My friends Lucas and Jeff combined powers to offer a damn fine spread of fried tofu, peanut sauce and tofufffalo style hot sauce.

The Sweet table

Lauren plates my ode to our friend Bram – Peanut Butter Coconut Apple Pie (dip).

lauren at the sweets table

The Bar – featuring homemade Mixed Berry, Raspberry and Lavender Mango syrups. Plenty of makings for both cocktails and mocktails. My friend Emily contributed homemade Raspberry Ginger Shrub that was amazing!

The rest of the refreshments – including Michele’s sparkling punch

This was posted above the No-Holds-Barred dip-as-you-will tator tots & dips table

Picture 136

Clearly the party was an ode to this.

No-Holds-Barred Table – early in the evening

Live action at the No-Holds-Barred table. I spy a spicy sesame cornmeal encrusted tofu dipper at the muffin tray, and churros and chocolate sauce in the back.

Jack & Simon: Bros and their tots – bonus special guest appearance by Portland’s own Pretzel Necklace!

The Savoury table at the pre-party

Stage 1: Dips

*Name Credit belongs to Lucas DeShazer. No surprise.

I didn’t take as many photos as I’d like, perhaps more of the dishes to come…

Next up in themed events coming this way I’m counting down to?  The Vegan Prom of Tomorrow and the second annual Fakin’ Fest!

Tales from the Nut: Cashew Mushroom Alfredo

Vegan Cashew Alfredo, topped with sautéed Maitake and Porcini Mushrooms

cashew

If you’re vegan and enjoy cooking, I’m sure soaking nuts for cream sauces and vegan cheeses has already entered your culinary repertoire. If not, get on it. I’ve enjoyed my share of tofu-based cream sauces, but the silkiness of soaked nuts usually overrules thick soy.  If you’re allergic to nuts, well, I’ll cry into my cashew alfredo for you, and sympathetically relay my soul-crushing hazelnut allergy developments. It’s hard to admit, because that makes it real.

This recent cashew and mushroom alfredo was inspired by a lovely meal at a famed vegan trattoria down the street, and the never-ending container of soaked cashews in my fridge. I must be secretly hosting soft-toothed squirrels because my cats are simply not capable of such a production.

I loosely followed this recipe for Cashew Alfredo Sauce on Vegweb.  The sauce consisted of soaked cashews, water,  salt, freshly ground black pepper, freshly ground nutmeg, and nutritional yeast. It was pureed in one of the prides of my kitchen (and oh-my-god, food blogging perks), the Vita-Mix. I didn’t have any lemons, so I omitted that, and utilized garlic and olive oil while sauteing local maitake and porcini mushrooms. I half-considered indulgently adding the cream sauce to the mushroom mixture, but my personal preference was to keep things separate.

When I nut alfredo it up again, I’ll be sure to add sautéed or roasted garlic into the actual sauce.

alongside: Balsamic Grilled Sugar Snap Peas

balsamic grilled sugar snap peas

Cashew Alfredo, served over housemade fresh pasta from Pastaworks (a few varieties are actually vegan!)

cashew

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Juliet Burke, will you make me a Grilled Cheese?

Semi-Warning: LOST spoiler sensitive. Except it’s the final season, I’ve been watching since the Season 1, and if you’re not up to date – DUDE! Come back in a couple days!

Grilled Cheese with (new!) Teese Mozzarella and Tomato

Some days you just want a damn grilled cheese sandwich.

Some days you don’t.

Being held captive in a cell on Hydra Island could have something to do with it.  Wondering if your ex-wife was sleeping with your alcoholic, distant father prior to the divorce is another.  Contemplating the fugitive you have feelings for caged alongside the sexy con man outside is yet another…

Time for a Screwdriver, right?

Well, Grilled Cheeses have had a special place in my heart and stomach this past week.  Credit the Jackets and veganization.  Of course, there’s a thread for these shippers entitled “Grilled Cheese:  The Official Jack and Juliet Thread“. Very cute.  I may be a Suliet shipper (and a former Shayid shipper), but I like it.  I was going to dedicate this post to both Jack and Juliet, but I’m still screaming at Jack for you know what what what what, that could bring tears to my eyes right now. Entering Season 3, Juliet Burke was a character I disliked almost as much as Ana Lucia.  That is, until Not in Portland.

Please accept your Grilled Cashew Cheese with Tomato and bonus Pineapple Orange Screwdriver.  Please, Jack. Just take it.

Just let it go Jack. Take the Grilled Cheese.

This version has homemade cashew chickpea cheese inside, a variation of the Real Food Daily Cheddar recipe. By the way, if you’re a fan of Jack learning to live alone, however miserably he chooses (perhaps as Island protector?), are you a Screwdriver?  Or are you Jacob?

The inspiration:

LOST Images Credit ABC

Who knew they had rosemary on the island? I’m impressed.

The sight of these two is almost heart wrenching as watching Penny and Des. Almost. Maybe. A little tiny bit.

We have to go back! I think I have one more LOST meal up my sleeve this season.  Think “Namaste“, because I sure am. Always.

I decided long ago not to throw a LOST series finale party this year. It was a difficult decision.  One one hand, I really love themed parties and counting my rations, but on the other, I need to concentrate! During the show’s six year run, I’ve hosted weekly viewings and thrown both premiere and finale parties.  This year, I’ve been watching it for free on big screen at the Bagdad Theater – just what this epic season deserves.

Plus, big screen = less distraction when your friends swoon and cry and speculate  and “aw” over Hurley next to you.

If you’re throwing a party, head to Max Pictures right now and download your Dharma labels!

And might I suggest Kung Foodie’s spectacular Fish Biscuits?

More LOST! on Get Sconed!

Adventures with Daiya: Tofurkey Pizza

The new Tofurkey Pepperoni Pizza, Sampled at Food Fight!

Tofurkey Pizza Samples

My past exerperiences with Daiya have ranged from a tasty, gooey grilled cheese with tomato at Savor Soup House, to uncooked samples at VegFest, to so so home experiments, to the oozing pizza I thought was going to coat my mouth forever and lead to the world’s first drowning by vegan cheese at zpizza in California.  After the first couple tries, it was clear that I was in the minority opinion (but not alone) on this non-dairy cheese, it was taking over the vegan world, and making commercial strides into the ‘real’ world.

I came to accept that progress has been made, vegan cheese that looks and tastes like plastic will one day be behind us, and that goo is here to stay.  That being said, please don’t think all I do is complain about Daiya.  I think it’s fantastic that people are so ridiculously jubilant over a vegan product.

I remain open-minded and my appreciation has developed, which brings me to the latest of my Adventures with Daiya:

In the ever-flowing wave of vegan excitement over the novelty of vegan convience foods, and progress, in the name of nondairy cheese, comes the Tofurkey Pizzas.

I sampled the pizza above, Pepperoni, and the Tofurkey Cheese on Earth Day last weekend at the vegan mini mall.  I liked the Pepperoni, with the thin layer of dispersed Daiya  cheese (both Mozzarella and Cheddar?), mild sauce, and smokey bits (which truly tasted like Tofurkey jerky, but who’s complaining?)

I thought the sole Cheese slice had too much of the greasy cheese, but the Pepperoni distracted me from that with the chewy bits and I can see myself reaching for a slice in the future, if it comes my way.  It’s a little sad that they don’t use traditional rounds, but it’s a freaking vegan frozen pizza, so who cares?

Pros:

  • Vegan, soy-free, and non-hydrogenated!
  • Two popular brands & the possibility of being widely available.
  • Nostalgic, convenience food, with a vegan twist.
  • Thin crust and thin layer of Daiya.
  • pizza!

Cons & Questions:

  • Brand new – have you seen it in stores yet?
  • Over-priced, convenience food – you make the call.
  • The recommended serving size is 1/3 a pizza, is that practical?
  • Daiya is now found at Whole Foods and all over the place – try your hand at a homemade pizza!
  • The Daiya effect aftertaste.  I was telling my friends about this pizza days after trying it, and my mouth was still weirded out.

More convenient Daiya options:

Buy it online, or in Portland at Food Fight!, Whole Foods, and Lamb’s Market.

In other recent vegan cheese adventures:

I really, really like Bacun Cheezly.

cheezly

So much so that I made this pizza with Hot Lips dough, sliced creminis drizzled with olive oil, roasted raab, sliced Granny Smith apples tossed in liquid smoke and balsamic vinegar, Bacun Cheezly, and Mozzarella Teese.

Pre-baked

pre-baked pizza

Photo Essay: The Best & The Rest of NYC (of my winter vacation)

Vegan Ice Cream at Stogo

STOGO

Starting with the Ten Best NYC Vegan Experiences of my winter vacation, in no particular order:

  1. The entire Vegetarian Dim Sum House Experience
  2. Carrot Tahini spread and Terra Sana Syrah at Candle Café – nothing else I sampled there interested me.  It was underwhelming the more ‘upscale’ dining attempt (on a budget) of my vacation. Photos below.
  3. Earl Grey infused Vodka Cocktail at Angel’s Share
  4. Toasted Cinnamon Raisin Bagel with blueberry tofu cream cheese from Bagels on the Square – plus the half dozen I brought back with me
  5. Dinner at Soy & Sake – specifically, the specialty sushi rolls and shrimp tempura appetizer. It was the vacation of fake shrimp and Daiya.  Overall, the best dinner of my vacation was here.  No photos, because every now and then I refrain.
  6. Gluten & Vegetables Pan Fried Noodles at Buddha Bodai – I get this every time I’m there.
  7. Vegan Knuckle Sandwich at Boneshakers -While I still think Daiya is more to look at than actually eat, I appreciated it in this glorious bagel sandwich.
  8. Dr. Cow’s cashew hemp nut cheese from Lifethyme Market - brought back to Portland, but in the running!
  9. The atmosphere & organic Ambrosia White Plum Tea at Wild Ginger, NYC
    • Side note: They refer to themselves as a vegan cafe, but the menu notes a few non-vegan offerings with whey, for example. Order carefully. My lunch here was the night after food poisoning, so I can’t say much about my meal because I picked at it.
  10. Toasted Almond Joy ice cream at Stogo – I dig this solid, gelato style shop. I’m not trying to take sides in the vegan ice cream shoppe wars, I just really like their ice cream. I haven’t been wowed by every flavor I’ve sampled, but I’ve been at least intrigued.  Toasted Almond Joy and Coffee have been my favorites so far, and my sister repeatedly orders the Coconut Vanilla..

Honorable Mentions:

  • Veganized Novice Pesto slice with sun-dried tomatoes and Daiya at Slice - even though once my friend Millie sampled it and said the pesto tasted like pickles, it invaded my experience. You order custom, organic slices here, and they offer vegan pesto and Daiya – which again, was all over NYC.
  • Soy Latte at Tillie’s of Brooklyn (another place with Daiya!)
  • Soy Cappucino at the dear minibar, East Village
  • and because it may have been the cause of late night food poisoning, but I’ll return for more, just the same: Oasis falafel, Brooklyn
  • Economy Candy – because it rules.

Recs? I’m well aware of favorites  I didn’t stop by during my brief vacation, and places I wanted to try (like Cocoa V, the freaking new vegan chocolate shoppe, Counter and Blossom) – any suggestions for my next pilgrimage?

The Photos and the arrival:

nyc

Upon arrival in NYC via good ‘ole Fung Wah from Boston, I decided to walk a few blocks into Chinatown for some vegan Chinese food. It was time for an early lunch after a long bus ride, the sibling I was staying with was just waking up for the day (of course), and her current neighborhood isn’t exactly known for its vegan options. Little did I realize, I was walking into the Chinese Lunar New Year Parade.   I didn’t quite comprehend the growing crowds, and then I was stuck first inside, and then within 1 block of Buddha Bodai with my suitcase, unable to go further for a couple hours.  On the plus side, I had meal in Chinatown, in New York City, and I witnessed the excitement of the New Year Parade!  It was wild, and I remembered what crowds are like, to an extreme.  Towards the end I did get a little angry, knocked over a few dozen people with my suitcase, and inched my way to a subway entrance and my mini family reunion.

Smiley Soy Latte at Tillie’s of Brooklyn (I was way too excited to be at a cafe named Tillie’s, with my friend Millie. It made my day).

tilly's

Candle Cafe

The wine

candle cafe

Carrot Apple Ginger juice

candle cafe

Blueberry smoothie

candle cafe

Bread with marinara dip

candle cafe

Bread with carrot tahini spread

candle cafe

Millet Casserole

candle cafe

Daily Special Lasagna (with Daiya)

candle cafe

Cajun Seitan Sandwich

candle cafe

Daily Special: Macadamia encrusted tempeh with quinoa and sautéed vegetables.

candle cafe

This was my entrée - the sides well cooked, but utterly boring, and the tempeh was bland, which breaks my heart to say that anything encrusted, in macadamia nuts, could be.

Vegan Knuckle Sandwich with soy sausage, Daiya cheddar, and tofu scramble on a bagel at Boneshakers in Brooklyn

Boneshakers NYC

Vegan sausage sandwich at Boneshakers

boneshakers, nyc

Boneshakers

boneshakers, brooklyn

Cappuccino from miniBar

nyc

Falafel at Oasis, Brooklyn

Oasis Falafel

My sister, Jen, creepily waving her hand, in front of the Vegetarian Dim Sum House. The rest of my photos can be found on the Stumptown Vegans Guide.

Veg Dim Sum, NYC

Pesto Slice, at Slice

Slice, NYC

Stogo counter

Stogo

Lifethyme Natural Market - I’ve rarely been in NYC and not stopped here.

NYC

Wild Ginger – first time.

Wild Ginger

King Oyster Mushrooms appetizer

Wild Ginger

Sauteed Tofu & Vegetables in Brown Sauce (lunch special, my order – I really appreciated the side of kabacha squash)

wild ginger

Smoked Teriyaki Seitan with Sugar Snap Peas (lunch special, not vegan, not mine!)

wild ginger

Miso Soup

wild ginger

Singapore Mai-fun with vegi fish cake (lunch special)

wild ginger

Ambrosia White Plum Tea

Wild Ginger

Wild Ginger, and my reckless suitcase

Wild Ginger

Only in New York.

freaking Rice Pudding restaurant

rice puddin'

Jenny, Millie, and Mike in front of MooShoes

strike a pose

Alright, that’s it for the travel recap of my winter vacation in Boston and NYC! Here’s Part I and Part II.

new teese on pizza

The vegan cheese wars are fascinating, ridiculous, and full of hyped out opinions.

Every now and then, something special comes along, making its way amongst all the passable, or please-pass non-dairy alternatives. Follow Your Heart, Daiya, Teese,  and Cheezly are all brands that have gained notoriety in the vegan community in recent years.

If you’re already rolling your eyes and agreeing with the first statement, stop reading now, because I’m clearly about to wade into the waters.

If you agree, and yet, like me, you can’t resist trying each new one as soon as you can, please, continue.  It primarily boils down to sheer curiosity - Which one is the best? Which one will make your life that much easier?  Which is actually worth buying? Which one will make your pizza look real? We want to know!

Either way, I’m just posting photos of a pizza that some dear friends and I put together, my contribution being the new formula of Mozzarella Teese that some vegan bloggers were sent a sample of:

Pizza with Mozzarella Teese, Marinara by Liz, Roasted Butternut Puree by Bram, Handmade dough by Chelsea, and sliced mushrooms.

new teese

Flavor-wise, I didn’t notice a huge difference.

I admit – I’ve been a fan of Teese since it premiered in 2008. I find it similar to Follow Your Heart Mozzarella, but tastier and a tad saltier. Formerly, Teese Mozzerella used to do the pooling melt thing, but I didn’t see any of that this time.

It was overall, creamier, from the shredding to the softening.  Our dough was beginning to overcook, or else I think a few more minutes would have led to more of the sought-after ‘melting’ achievement vegans dream of every single night.

I have some more left, so I’m going to try again on another pizza, and likely, a panini.  I really like the idea of an insane pizza with a little bit of Cheelzy, the new Teese, and sauteed raab.

I hope at least one of my Daiya-happy friends chimes in with their opinion here (pssst, Chelsea)!

Over all, I’m pleased with it!  I think it’s scary to be anyone but Daiya in the vegan cheese world lately, but I’d prefer it on pizza any day.  Teese is making an effort – and perhaps they can also offer cute bags of shredded soy dairy, because I’d be all over that.

More Pizza.

new teeeeeeeeeeese

Close up:

new teese close up

Check out the slightly cooled look:

teese

Thank you, Chicago Soy Dairy!

In other vegan cheese news:

Anyone else tried it yet?

Check out the new labels coming soon here!