The Teese Challenge: Broccoli Raab, Garlic & Teese Rolls

The long-awaited (in my head) goal of recreating the classic broccoli & mozzarella pinwheels of the local pizzerias of my childhood finally came to vegan, teese-covered fruition!

This is definitely the first test batch, but overall, I’m pleased with how they came out.  The one BIG difference I’d change for the next round is to double the pizza dough.  There was a little bit of both fillings left over, and with double the dough, I’d be able to make even large, spiral rolls – aka pinwheels! I used broccoli raab, because, you know, farmers markets, the joy of raab, etc.

Broccoli Raab, Garlic & Teese Rolls

teese challenge

Here’s what you need:

  • Double batch of pizza dough, fully risen.
  • Flour for the dough.
  • One bunch of broccoli raab or small head of broccoli, roughly chopped.
  • Extra virgin olive oil
  • 4-5 cloves of minced garlic
  • One batch of Tofu Ricotta (I used Nasoya firm with the recipe from Veganomican/Vegan with a Vengeance with the addition of a teaspoon of tahini).
  • One small tube of Mozzarella Teese, shredded.

Instructions:

  1. Preheat oven to 400F.
  2. Prepare the Tofu Ricotta and set aside.
  3. Sauté the garlic on low/medium heat in the olive oil for 2-3 minutes.
  4. Add a dash of crushed red pepper, freshly ground black pepper, a generous pinch of sea salt, and the chopped broccoli raab (or broccoli).  Add a splash of water, and stir for 5-7 minutes, until well-cooked.
  5. Remove the sauté pan from heat, cover and set aside.
  6. Flour your hands and roll out the pizza dough to a large oval.  Use more flour if needed.
  7. Lightly brush the dough with olive oil, or use a mister.
  8. Place large spoonful of tofu around the dough.  Use a spatula to spread out.
  9. Carefully do the same with the broccoli raab mixture.
  10. Spread 3/4 of the shredded teese log onto the other fillings.  It’s okay if it clumps a bit.
  11. Roll up like cinnamon rolls, and precisely cut with a sharp knife.  Rinse your knife between cuts if you need to.
  12. Lightly grease a 8×13 pan (you may need more than one).
  13. Place rolls in the pan(s).  If there is a more open side, place that side up.
  14. Sprinkle the rolls with the leftover (1/4 tube) of shredded teese and a drizzle or spray of olive oil.
  15. Bake for 40-45 minutes.
  16. Serve warm with marinara sauce for dipping.
    Ready to roll

roll

Teese, Teese, Teese! The eventual double-dough rolls will be prettier!

teeeeeeeeeeeeeeeeeeeeeeeeeese

These rolls are part of the official Teese Challenge.  Chicago Soy Dairy generously sent vegan food bloggers their soy cheese to cook with and document.

The Teese Challenge: Dang Quesadilla with Nacho Sauce

Oh, it’s way past hip to quote from Napoleon Dynamite?

It’s not even far gone enough to be hip again?

Well, let’s continue enjoying vegan quesadillas, forget that reference, and commence talking about  how much we love Tina Marjorino as Mac.

This is my first entry into the grand Teese Challenge.  It had to be a soft, simple one because I’ve recently been attacked by new allergies and the worst sore throat of my life.  My ultimate goal is for individual chick’n style seitan parm sticks with teese mozzarella - modeled after this post on my old site.

Whole Wheat Quesdilla with Teese Nacho Sauce, Black Bean & Roasted Red Pepper Spread, and Avocado.

nacho teese quesdadilla

I was pretty fascinated by the  mildly spiced, calmly orange, Nacho Sauce. It was my first time using it. It comes out of its tube like squishy cheese curds and did that crazy teese-liquid-melt-congealing into the quesadilla.  That is so cool! I know that may sound gross, but I’m a fan.  Dang.

The Black Bean spread is based on this hummus recipe from Cooking Light.  I swapped a whole roasted red pepper, dash of hot smoked paprika, and a couple tablespoons of water for the mere tablespoon for tahini, because I could.  I bought the paprika from the new Spice & Tea Exchange location in downtown Portland – I’m mesmerized by this type of shopping on my lunch hour!

Teese ranks high with my favorite vegan cheeses.  I was stoked to participate (and receive complimentary teese!) for this project! Can I make Nacho Libre nachos next?

Product Review: Higher Taste Buzzitos and Hummus

ATTACK OF THE BUZZITOS.

whoa.

This past fall, The Higher Taste worked 2 Vegan IT products into their line of Buzzitos: Soy Curls and Daiya Cheese.  Way to be on top of the vegan community, really!

Not too long ago, the Veganshizz and I met at the Vegan Mini Mall and had a grand time, squealing as we dispersed an abundant amount of samples from Portland-based The Higher Taste Ltd. The company makes really popular, wholesome, vegetarian convenience foods.  Nearly their entire line is vegan, with the exception of the Bean & Cheese Buzzito (correct me if I’m wrong).

Their products include sandwiches, Buzzitos burritos, hummus and gourmet salads – some of the latter can be found in the new green Hawthorne Fred Meyer deli, by the pound.  Both sandwiches and Buzzitos are found in convenience stores, grocery stores, Food Fight! New Seasons, coffee shops (including K&F Coffee), and more.

Now, I’m not a frequent purchaser of packaged, vegan convenience items these days.  However, I was once a college student and running around with a wrap, burrito or falafel sandwich was a way of life, and some were…gasp! packaged!  With that, some were definitely better than others- and Buzzitos belong in that category.

I took home my Buzzitos and Hummus from that fateful day the vegan mini mall and will be talking about my three favorites today – Karla will soon discuss the rest!

The Buzzitos.

Ya-Hoo! Bar-B-Q

October 2009 257

Ya-hoo! BBQ Buzzito: This new Buzzito features Oregon-produced Soy Curls, chewy in sweet BBQ sauce, with chopped small pepper pieces, mild onions, and brown rice.  This was the first one I tried, briefly microwaving it, and then cooking in a toaster oven, as per Karla’s tips.

Hands down, this was my favorite Buzzito.  It was the easiest to eat, the best tastiest combination, I dig Soy Curls, and I have a soft spot for new-traditional BBQ burritos.

P.S. Soy Curls are also in the new Fiesta Buzzito!

Vegan Surpreme, wearing its sombrero

October 2009 262

Vegan Supreme: This flavor was already popular, and then got blessed with the addition of phenomenally melty Daiya cheese.  Perhaps if you’re come to my site before, you know that I’m not a big Daiya fan.

I went into this burrito open-minded, and I appreciate the warming melt it offers.  I ended up picking around the majority of the Daiya in it and breaking out my fork, due to personal preference, but I was stoked that I still found it satisfying.  I’m sure the remaining Daiya-tolerant, 95% of the vegan cheese eating population would dig this burrito!

Famous Sicilian

October 2009 258

Famous Sicilian: I have deep Sicilian roots and I would have been very upset if I hadn’t liked this burrito – but I did! Selfishly, I would have dug a wee bit more of an olive & tomato presence, but I was really into the flavorful bites of hearty vegan sausage (not sure if it’s homemade), beans, rice and green pepper.

Overall take on Buzzitos:

A versatile line of satisfying, cost-effective vegan friendly burritos packing more flavor than you’d expect!

I dig that they’re locally produced, using special vegan products, aware of vegan trends, and made with fresh ingredients.

They won’t become a regular addition to my shopping trips, but I won’t forget the Ya-hoo! Bar-B-Q as a special, on-the-go purchase or emergency lunch.  Karla’s tips were key – the just so slightly crisped tortilla and heated filling works for me.

There was this moment of calm happiness the day I thought I forgot my lunch at work, and remembered the extra Buzzito in the fridge!

About Hummus.

Higher Taste Hummus – As soon as I tried their hummus, I instantly placed it as the hummus the Basement Pub serves.  If not, it’s ridiculously similar.  That being said, it’s incredibly creamy, but  on the bland side.  This is nice in a comforting way, especially if you’re not into a lot of garlic in your hummus – which I’m sure some folks appreciate – even if they may not admit it in public!

And once again – it’s great to see locally produced hummus, and I’d be down to try new varieties if they come out.

Buzzitos in Action:

Higher Taste BBQ

Ya-hoo!
Higher Taste BBQ

Vegan Supreme, Inside Shot
Higher Taste Burrito

If you have a favorite Buzzito, please share!  There seemed to be a tie between the new Ya-hoo and Vegan Supreme when I inquired via the vegan social internet machine.

This has been a Get Sconed! Product Review.

The company, The Higher Taste LTD., provided the complimentary products for review.

P.S. I shared some with friends!

Update: There are actually 2 vegetarian buzzitos, to clarify.

Cold salads are also available at Zupan’s, both Food Front locations and Ross Island Deli in the Portland area.

Retrospect

It’s time to be all retrospective and stuff.  Twentyten is upon us, and this time of year marks the anniversary of this food blog’s creation on Blogger in 2005.

To celebrate and culminate, I picked some photos from my favorite posts of the past year on Get Sconed!The year of the move! I attempted to choose one per month, but failed starting with January.

Behold a giant photo essay:

January

My first post of 2009 was an ode to recent Vietnamese meals. NE 82nd Ave was home to Nhut Quang Vegan Vietnamese Restaurant, which depressingly closed in late Spring 2009.

R.I.P. Nhut Quang Vietnamese crepes

Angel Food Marshmallow Making This is my mom’s old mixer, I love it.

I can’t go through January without mentioning LOST. I threw a Dharma rations themed party for the premiere of Season 5.  Next month, my friend Susie and I holding a Benjamin Linus Throws a Dinner Party!

February

I fell in even more love with my Vita-Mix: Peach Ice Cream

March

And even more love: Chocolate Peanut Butter Tofu Mousse

The first Examination of Portland Soy Lattes I drank about 2,000 lattes, give or take a few.

April

Chicken Seitan Parmigiana with Teese and Roasted Broccoli

Had a magnificent visit with my friend Emily from my long-ago semester abroad to the upscale, all raw Grezzo in Boston.

Lavender cheesecake

Had my fix of Vegetarian Dim Sum House in NYC, twice

May

Chick o’fucking Stick Chocolate Chip Cookies for Katie Jayne!

June

The cart lot at SE 12th and Hawthorne just got better and better, and Portland became home to a vegan friendly fried pie cart, Whiffies, and the city was never the same again!

The very first pie Maeve and I shared: Apple

The rising wave of twitter popularity grew and grew, and a select group of friends and I entertained ourselves with a week of dining exclusively at businesses that had Twitter accounts: The Dittering.  The number was much less significant in June than it is now, but we had many favorites and scouted others out. To quote Maeve, this was “back when twitter was cool”.

This was also the beginning of the summer of food cart insanity and growth!

Koi Fusion tofu tacos

Vegan Brunch was released! As a tester, of course, I’m always excited and stoked to support it and must include the Ode to Vegan Brunch Testing. I helped make some of the baked goods photographed! Oh my gosh!

Vegan Omelet

July

My friend Jeff and I made this Raspberry Blackout cake for Maeve’s birthday:

I became a contributor to Veggie Thing! …which went kerplunk.  I’m trying to keep the spirit alive with Awesome of the Week, kinda.

Professor Nanotear muffins from Tube

August

Try Vegan PDX presented the second annual Try Vegan Week with great success.  The culminating event was the 90s themed U Can’t Touch This Vegan Prom. Thrilling!

The dance contest, featuring the first and second place winners – Simon and Angela

I discovered I seem to have an allergy to one of my favorite foods, the hazelnut.  The horror!

September

Hazelnut Encrusted Eggplant

I fell in love with a scone from the new Back to Eden Bakery & Boutique: Maple Walnut

October

Zomg.  Fakin’ Fest happened.  There was dark chocolate dipped vegan bacon, bacon stuffed mushrooms, bacon cupcakes, tempeh bacon, maple bacon ice cream and much, much, much more. There was best dish, favorite dish and best fakin’ haiki contests, with prizes (more vegan bacon!) donated by Lightlife.

Stef’s Coconut Bacon Cupcakes

The Spicy Vegan’s potato skins

Mike Vegan’s awesome pig cake

Dynise, the Urban Vegan, sent her new cookbook for review & I’ve been digging it.

Spaghetti Carbonara

I got my fix of apples at the annual Portland Nursery Apple Festival:

The compilation of the Vegan Friendly Food Carts Listing, which now has its own page here.

on the Bombay Chaat House:

Bombay Chaat House

I added another reason to ever leave SE Portland in my personal time from my friends Julie & Jay Hasson – they opened their food cart, Native Bowl, in Mississippi Marketplace, and it rules!

Hummus wrap and Couch Bowl, photo by Lucas DeShazer

The Portland Vegan 100! So fun to put together. Thanks to everyone who contributed!

November

I was obsessed with brussel sprouts.  All year, really.

Brussel Sprouts Au Gratin from The Urban Vegan

brussel sprouts au gratin

Roasted with blood orange and sea salt.

roasted brussels sprouts with blood orange and garlic!

December

Banana Waffles! Banana Flapjacks from Vegan Brunch turned Waffles

xmas waffles

Another test recipe from Isa’s new book, 40 Cloves Chickpeas & Broccoli

40 cloves Broccoli & Chickpeas

A little more Retrospect…

  • I didn’t leave the country as I dream, but I did travel more on the West Coat, and had my annual pilgrimages to NYC and Boston – will happily be there again in February and playing in the snow!  Let me know if there are new places I should check out, I’m curious about Piece ‘Pie in Allston!
  • 2009 called forth the @getsconed twitter account (I had a personal, private account beforehand), the inevitable, welcome move to WordPress and finality of a domain, which was the exciting part of November.
  • In case you’re interested in the Portland vegan restaurant scene, we posted the Stumptown Vegans Year in Review Podcast earlier in the month.
  • Coming in 2010: Vegan Eats in and around Laguna Beach, CA, A Walk on Super Vegan Friendly Alberta Street, Product Reviews Galore, and more I can’t even make up on the spot!

As always, thank you for reading and commenting!  I’m thrilled to be part of the vegan blogging world.

Adventures with Daiya: zpizza, Quesadilla & Native Bowl

Thank You, zpizza.
daiya

The first time I tried Daiya, I was in Laguna Beach, CA and had a pizza delivered by zpizza, pictured above. I was in such dislike with this goo on soft crust that I thought I was being tricked with soy cheese with casein.  This new soy-free vegan cheese had just arrived on the scene at Food Fight! in Portland days before, and across the vegan internet, the hype was through the roof.  And it didn’t come across like hype, there seemed no doubt that this vegan cheese was revolutionary.  New and old vegan cheese eaters seemed to be ridiculously impressed.

It’s been released across the country and added to menus like no vegan cheese before it.  In Portland, Mississippi Pizza, Savor Soup House cart, Whiffies (in a vegan meatball pie!) and Native Bowl are all using it so far.

There’s no tricking to melting it.  It does what it’s supposed to. It comes in two flavors, Italian blend and Cheddar style, and I’ve accepted that it’s the new king of the vegan world. Does that mean I have to like it?  Do I simply dislike it? Is it too realistic, channeling too much Velveeta (thanks Maeve, for that)?

On my first post about Daiya, after grilled cheese trials at home and from Savor Soup House, I mentioned my mixed feelings.  On one hand, this is a melty, available vegan cheese making waves and getting real respect (restaurants, consumers and bloggers); on the other, there’s something about the cloying, stick to the roof of your mouth texture and flavor it gets when melted that rubs my taste buds the wrong way. Yet, I actually liked it raw at VegFest.

Onto the adventures.

Quesadilla with Spicy Pinto Bean Spread and Italian Daiya

daiya quesadilla

I was utterly impressed with the melt action! This was so easy and I wanted to like it. Sadly, couldn’t manage more than two bites.  Is there cilantro in the cheese that’s activated once it’s melted?  I’m joking, sorta.

Lunch from Native Bowl in the Mississippi Marketplace, featuring a grilled cheese with Cheddar Daiya, housemade cashew cheese, seitan  and jalapenos.

Native Bowl

This sandwich rocked the house, but I think I could have easily lived without the Daiya: it’s didn’t capture everything in a melty embrace, and that was OKAY! The other ingredients, fine, working with the Daiya, made for an excellent, unforgettable sandwich.  And pickles! Cookie! Love, love Native Bowl.

Final Thoughts:

When I told people about the zpizza experience, I was told a couple tips repeatedly – there was too much cheese and there needed to be more toppings, and that I should try it again in a sandwich.

So, because I don’t want to be the crazy official hater, or called names and kicked out of veganism, and every so often I can bear and appreciate it, I’m trying to think of this new product like an acquired taste and I’m welcoming more tips! Vegans will never live without the gooey cheese sensation again – you’ll tell the next generation stories about this! The pre-Daiya era.

And if you’re a hater, well come here for a hug, because it’s taking over.

warm & comforty foods.

Brussel Sprouts Au Gratin from The Urban Vegan


brussel sprouts au gratin

here’s a showing of what I’ve been cooking in the past month or so.  colder weather & holiday season = comfort foods on the brain.  turning on the oven to roast vegetables and bake tofu is delicious and keeps the apartment warm!

they’re the type of dishes where you want to hug the plate, and then raise your fork.  truthfully, in my heart and stomach, Italian food reigns as the ruler of the comfort food kingdom, but American vegan comfort foods call out, just the same.

Whole Wheat Biscuits from The Kind Diet, Silky Chickpea Gravy from Isa’s test kitchen, roasted brussel sprouts (clearly I let the gravy sit a few minutes here!)

WW Biscuits and Tester Silky Chickpea Gravy

Spicy Collards & kidney beans, Bbq baked super firm tofu

recent dinner

The spicy collards dish above was based on the test recipe for the dish below – Spicy Black Eyed Peas & Greens from Isa’s test kitchen, served with Cornmeal & Nooch baked tofu. Perfect for the days the Bye & Bye is just too far across town from me.

PPK dinner.

More BBQ baked tofu & Brussel Sprouts Au Gratin – the lunch@work edition. I made a double batch of maple sweetened Backyard BBQ sauce from Veganomicon a few weeks ago, and it’s been handy.

lunch @work series

Baked Bean balls from Veganomicon. I eat these with steamed greens and a side of marinara, or happily over whole wheat spaghetti.

chickpea balls

Seitan roast, maple baked carrots, baked potato and mushroom croquette, silky chickpea gravy.

belated tday dinner.

The day after Thanksgiving, I felt the delayed desire to make a seitan roast.  Like my friend Joanna’s amazing seitan roast, I modeled mine after Brian P. McCarthy’s recipe.  I didn’t pull out all the stops and buy cheesecloth and string, but it was still remarkably good seitan. The potato and mushroom croquettes were a mix of leftover mashed potatoes, roasted garlic and a little extra stuffed mushroom filling, formed into patties, rolled in seasoned breadcrumbs and baked.  I remember my mom making a pan fried (mushroom-less), traditional Italian version of these a few times a year growing up. comfort foodz for the win!

Tofu Skin, Tolosana black beans, carrots and tomato with Mexican spices. Burrito filling.

tofu sheets, mexican style

Really serious warm & comforty food – Side Dish Stuffed Mushrooms from my friend Michelle’s Thanksgiving potluck.

shrooms

and…Melty Swiss Uncheese turned Ancho Uncheese Dip from the classic Uncheese Cookbook.

swiss uncheese turned spicy ancho swiss uncheese

so, what’s your comfort food of choice come winter?

3 vegans, 1 hotel room

Wanted: Vegan Entrepreneur

What: To Open Vegan Boutique Hotel

Portland has the vegan population. Portland has the flow of vegan tourists. Where’s the vegan boutique hotel? Where’s the quaint vegan bed and breakfast located on super vegan friendly Alberta Street or blocks away from the vegan mini mall district?

Why: …because I’m staring at the photo below of local Go Max Go vegan candy bars in a hotel ice bucket.

3 vegans, 1 hotel room

I recently got together with two friends in Seattle for a couple days of being awesome and vegan and exchanging awesome, vegan goodies.  My friend Katie Jayne made fantastic vegan Tagalongs! Girl Scout style, without the hypocrisy.  This girl needs to open up a vegan bakery!!!!! And my Canadian vegan savior, Vijjy, brought us cartons of  Peppermint Chocolate Vitasoy. AMAZING. We also had the pictured candy bars, scheese, fancy Canadian dark chocolate and yeasted Voodoo Doughnuts.

We had a mini wine & scheese party, naturally.

vegans in a hotel room.

We didn’t have a knife and utilized the plastic corkscrew, like all crafty vegans would.

The wine was vegan, organic wine from Sidecar for Pigs Peace.

vino

Photo essay galore of vegan Seattle eats & soy lattes coming soon!