Day 4 of Vegan MoFo. I seriously should have scheduled a lot more posts (I just had 3 lined up) well in advance. Now, instead of writing up blog posts, I've been spending all my online hours MoFo blog hopping!
It's too hard to resist. I'm discovering all these awesome blogs and with all the criss-cross interactivity happening between mofoers all over the interwebs (blogs, twitter, facebook...), I feel like I'm a part of this large, global community of warm and friendly people and I wish veganmofo would last forever!
Today's post is going to be quick and simple. But not without a back story of course. :oP
In my pre vegan days, I was never a fan of cheese. When our parents took us to Wimpy (a pretty nice UK based fast food restaurant that existed here in Bangalore before the icky US fast food chains flooded India and wiped Wimpy out), sis and I always asked them to put very less cheese on our pizzas. And that was only because they claimed they couldn't make them cheese-less because the toppings wouldn't stay on then. So when I went vegan, 8 years ago, I never even gave a second thought to cheese.
Then last year, when DH and I visited the US for a few months, we got to taste Daiya vegan cheeze for the first time at Sugar Plum Vegan Café at Sacramento. I never knew cheeze could be so delicious!!
So a couple of months ago, when my cousin's friend was visiting here from the US, we asked her to please please please bring a pack of Daiya for us (packed safely between ice bags of course) in her luggage and she very kindly did so. :)
Needless to say, I've been using it very sparingly to make it last and thankfully, a little does go a long way.
The other day I made this pizza. Looks yum, huh? :D
I'm still working on getting a perfect pizza crust (mine's pretty yummy but it's more like bread than crust) so I won't post the recipe for that here. But here's how I made the topping:
1 Pack Tofu - pressed gently to squeeze out water, patted dry and cubed
3 Ripe Tomatoes - quartered
3-4 cloves Garlic - chopped roughly
Jaggery (or other sweetener)
Tabasco Sauce or Chilli Powder (or a bit of both)
Put everything, except Daiya and Tofu, into a blender and liquefy.
Add Tofu cubes and toss.
Pour the sauce over olive oil coated, partially baked pizza base.
Sprinkle Daiya over everything and bake for about 20-25 minutes.
Slice and serve hot.