if for some reason you have a bunch of time to yourself and you're really bored and hungry and have an oven, vegan pizza is a really fun way to make dinner healthy (but not good for losing weight, this one is heavy!)
vegan pizza:
cashew cheese
>grind cashews in blender or food processor into powder
>boil carrots and onions and garlic in a pot until soft, let cool and save it with the water. OR get some onion and garlic powder with carrot powder.
>blend or food processor the water, carrots, onions, garlic, pinch of pink salt, black pepper, nutritional yeast, squirt of stone ground mustard and a squirt of spicy brown mustard, teaspoon of miso paste, and the ground cashews until you form a thick paste (do this little at a time so you don't burn out your blender or food processor)
this tastes weird but kind of good raw, but simmered or baked for a few minutes tastes just like mac and cheese sauce.
crust
>get some rolled oats
>blend or food processor until you have a course meal. not fine and powdery, won't be as good.
>mix some water into it until it just sticks together, nothing more or it will be too soft inside
>squish flat like slightly less than half an inch thick on a big baking sheet and spread it nice and wide so you have a giant oat bread rectangle
>bake at around 350-375-400-425 american temp for 20-50 minutes depending on your oven, basically for this whole recipe, crust, cheese, pizza and beyond you want to stay near your oven watching to make sure you don't burn it. honestly do your own research ahead of time and don't trust my temperature or cook time.
(be careful to not get burned from being too close to hot things! your oven and it's splattering dangerous contents will be hot during and even after cooking! vegan pizzas are not safer temperature-wise than normal pizzas!)
>assuming you're using a stainless steel or pyrex baking sheet or cake pan, the flat oat bread rectangle crust biscuit thing should be golden brown and slightly crispy on the outside and should have automatically unstuck itself from the pan all on it's own leaving little to no stuck on material behind.
>take the oat bread crust biscuit thing and put it aside
sauce
>get a pot
>get some canned bpa free black beans
>get some canned bpa free dark red kidney beans
>get some tomatos fresh or canned bpa free
>put all that in the pot
>add garlic powder onion powder dry oregano dry basil
>add a teaspoon of balsamic vinegar
>add a very small pinch of cumin
>add a very small pinch of cayenne pepper
>add a pinch of black pepper
>add a very small pinch of edible food grade summer savory if your spice shop has it
>boil that for 10 minutes
get your pan you made the oat bread crust biscuit thing in
>add a layer of cashew cheese on your oat crust biscuit thing
>put it in the oven and bake until the cheese starts to get a little toasty or golden brown
this is important to keep the oat bread from getting soggy.
>take the pan out
>add a layer of beany tomato sauce
>get some organic sprouted super firm tofu
>slice it into little flat squares or rectangles
>layer the tofu on top of the sauce as if its mozzarella slices on a margarita pizza
>add the rest of your beany tomato sauce
>add a thick layer of more cashew cheese on top of the tofu tomato beany saucy layer
>if you have fresh tomato you can slice it into circles and add it like a margarita pizza on top of all the layers at the end if you like
>bake again until golden brown and slightly dark around the edges (watch out your oat bread crust doesn't burn)
>take it out
>let cool for a few min so it firms up a little
>cut and serve like lasagna
>must be served with a glass of red wine that is equally balanced in it's dry/wet ratio and it's sweet/not sweet ratio that is vegan and organic and has no added sulfites (naturally occurring sulfites only) with a shot of vodka and a glass of lemon water.
you WILL shit your pants if you eat too much of this. this contains TONS OF FIBER
I am Not a doctor or a nutritionist. Ask your doctor and nutritionist before doing or stopping anything.