Vegan Pizza and Parfait Parfait

Posted on Thursday 26 April 2012

pizza bubble
Oooh, a bubble. Amazingly good pizza

Thin crust pizza topped with a wipe of olive oil, dusted with powdered thyme and dried basil and parma-veg.

surreal pizza
Chunks of that pesto sauce, slices of cremini mushroom and thinly sliced yellow fingerling potatoes tossed with rosemary and olive oil too.

Recipes are solutions to problems. Or can be. For instance toffutti sour not-cream isn’t so wonderful, but if one were to add flavour to its good texture…like Vegan Stoner’s chocolate mousse, except we didn’t remember to buy raspberries again. And no cookies to crumb, nor graham cracker or the like.

almost pure mixed grain goodness
What do we have? This 99% cocoa and a sort of multigrain-seed mix that’s going to go stale unless we can find a use. We have the David Lebovitz granola recipe that calls for apple sauce.

Apparently we have no apple sauce left either. We have the ginger-rhubarb sauce I made a year or two ago, still unopened.

Keeping to his general proportions: multi-grain flakes/rolled oats, sliced almonds, sunflower seeds, flax (because flax is good roughage to throw in where you can), brown sugar, pinch ground cinnamon and dried ground ginger, rhubarb sauce, maple syrups and olive oil. Baked at 500 degrees until it started to caramelize.

It was all such a cake-left-out-in-the-rain improv…but I’m not aiming to hustle up cookbook sales just record what we ate, partly as a constantly expanding record of the variety of food and taste possible when one is omitting meat. And so I don’t forget to eat. I may forget my body, but my blog, surely not.

The general parfait idea is…

starting somewhere parfaits almost done
The cooked cookie/granola was broken into the glasses.

Some tofutti was kept back as contrasting color, with a bit of sugar.

About 1/2 the container of toffutti was rolled into one bowl with about 2/3 of the melted 99% chocolate and a square of ganache with maple syrup added to keep it’s texture. This was blended and pureed smooth.

The other 1/3 of the chocolate was mixed in with birsdeye custard powder, stirred over a double burner with a pinch of cinnamon, with almond milk, Bailey’s and creme de cacao. (Ah, with the bailey’s it stopped being vegan, didn’t it?)

vegan parfait
It’s not entirely in focus. Maybe I got sugar shakes just from tasting the chocolates during the cooking. As small as the glasses are, I could only manage to eat about half of one. But tingles over scalp goosebumps.

Reminder: VegFest takes place on Sunday, April 29, from 10 a.m. to 5 p.m. at the Glebe Community Centre.

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