Thai sticky rice is a fun food you can eat with your hands and flavor with a variety of different sauces. You want to buy rice labeled “sweet rice” or “glutinous rice”. Shown is a store brand I currently have on hand, but I usually buy a Thai brand from the Thai grocery store. This is a short grain, glutinous rice, but it is not the same as sushi rice, so if you are unsure about what you are buying, you may want to ask a clerk. I have found the clerks in Asian grocery stores to be extremely helpful, despite the fact that I’m ordinarily very shy, so don’t be afraid to ask. In fact, everything I am about to show you about making Thai sticky rice, I learned from the very helpful lady at the Thai grocery store.

I cook most of my rice in an electric rice cooker after moving into a home with an electric stove (from one with a gas stove) and finding myself no longer capable of cooking rice properly, however, this type of rice can not be made in a rice cooker (although sushi rice, which is also sticky, can be). Instead, you will need a special steaming basket, which is available in Thai grocery stores and looks like this:

They are inexpensive and you can order them online, from sites such as this one, although you can probably just use a regular steamer if you don’t want to buy one.

First you need to soak the rice. Most of the instructions I have found online have given soaking times between 4 and 6 hours, however, the very nice lady at the Thai grocery promised me two hours was sufficient, and I’ve never had a problem soaking for as little as two hours. If I think of it earlier, I soak for longer, but two hours is fine. Figure on about 1/2 a cup dry rice per serving.

Here is my soaked rice:

Drain the rice. Get a piece of cheesecloth or muslin about 12″ by 12″ and mound the rice into the center of it. In the photo, I thought I would be clever by lining my sieve with the muslin and pouring the soaked rice into it, thinking the water would drain quickly through the fabric and save me a step, however it didn’t really work: the water didn’t drain quickly enough for me and I ended up pouring it out.

After mounding the rice in the center of the cheesecloth or muslin, fold it up into a neat little package:

Place the rice package into the steaming basket:

Put a few inches of water into the pot and place the basket on the pot (make sure the water doesn’t touch the basket). Place a snugly-fitting lid over the rice package:

Steam over medium heat. How long the rice takes to steam will depend on how long it was soaked and how much you are making. I have found it usually takes about 45 minutes, although I start checking it after half an hour. To check for doneness, remove the rice package from the basket, unfold, and try to grab a bit with chopsticks. If the rice is still hard and not sticking together, you still have a while to go. If it is clumping together, test a small amount in your hand and see if it feels soft and sticky. It’s never done the first time I check, but the bottom of the package is usually stickier than the top, so I’ll usually return the package to the basket upside down so it uniformly steams.

When the rice is done, remove from the basket and use a wooden rice paddle to remove from the cheesecloth or muslin.

Traditionally, the rice would be moved to a lidded serving basket, but I for some reason seem to not yet have acquired one of those. Sounds like a trip to the Thai grocery store is in order…

To eat, take a small amount of rice in your hands and dip it in a sauce. Here are a couple of sauce recipes:

Sweet and Sour Dipping Sauce

I got this recipe off the internet somewhere a long time ago: it is not my recipe. For my husband and I, I usually halve these amounts.

1/2 cup white or rice vinegar
1/2 cup sugar
2 cloves garlic
1 1/2 tsp red chili pepper flakes
1/2 tsp salt

Heat the vinegar and sugar in a small saucepan over medium heat until sugar is dissolved. Meanwhile, crush the garlic with the pepper flakes and salt with a mortar and pestle.

Stir this paste into the vinegar and sugar solution. Bring to room temperature and serve.

Peanut Sauce

This is my very simple and easy peanut sauce recipe that I use for everything from sticky rice to noodles. The bottle on the right in the photo is my homemade chili oil, which looks strange because there is gunk that marinates in it and I actually ran out of the oil and only had some gunk left. Looks like I’ll be making chili oil tomorrow. I managed to get 1 tsp out of it and made up for the remainder of the heat by using sriracha.

1/4 cup peanut butter
1 clove garlic, pressed
2 Tbsp of seasoned rice vinegar
2 tsp of chili oil
1/2 cup water

Process all ingredients in a mini-chopper, blender, food processor, immersion blender…or just whisk them all together.

Here’s everything I made for dinner tonight (peanut sauce not shown):

The spicy tofu + sticky rice meal is popular around here. My best friend considers this his favorite, and it’s one of my favorites too.

Well, my husband and I have just returned from a week at the beach (where internet access was next to nonexistent) and I’m feeling rejuvenated enough to finally get around to writing up that tofu tutorial I promised yonks ago. OK, really I made a tofu dish for dinner tonight that I’d like to write up and figured I’d better tell you how to make tofu before I tell you how to use it. Not that you can’t use store-bought tofu for my recipe, which I suspect 99% of the world will do, but if you are enterprising enough to make your own tofu via my method, your reward will be tofu firm enough to stir-fry! Regular tofu, even extra-firm, often falls apart in the wok, and one of the great things about making your own is you can out-firm the so-called extra-firm. (I’ll stop abusing hyphens now.)

You’ll need two special items before making tofu: a coagulant and a tofu press. Making tofu is apparently similar to making cheese: basically you curdle soy milk, then press the curds to remove the extra liquid. Easy-to-obtain coagulants include epsom salts and lemon juice. I’m not sure of the amounts off-hand because I’ve never tried either, but I can look it up for anyone who is interested because I have a book on making tofu. (I can’t look it up right now because I am settled in a very comfortable chair, with a glass of wine and a cat.) Traditionally, either nigari (sea water minerals) or gypsum (calcium sulfate) is used. Nigari and gypsum can be ordered from several online sources, including soy milk maker manufacturers. I order mine from GEM Cultures. You have to go through the archaic process of printing an order form, writing a check (or sending a money order), and mailing both in to them (although they plan to set up online ordering and Paypal acceptance at some point), however, I have always received my orders within a week and I definitely recommend them.

I have used both nigari and calcium sulfate, and although the latter has the benefit of adding nutritional calcium to the tofu, I prefer nigari, which seems to make a firmer tofu. I will therefore give instructions for using nigari in this tutorial, however, if you have any questions about other coagulants, ask away.

As for the tofu press, they are somewhat frustratingly difficult to find in the U.S., but you have options. When I first starting make tofu, I took two identical loaf pans and drilled holes in the bottom of one of them. I then nested the other into the holey one and placed the weights into it. This was actually a nice sturdy press, but I was unhappy that I was unable to drill drainage holes into the sides, and it makes about two pounds of tofu, which is more than I really need most weeks. Most soy milk maker manufacturers sell plastic tofu presses and kits like this one. These are cheap and easy to find, but I refused to go that route both because I dislike plastic and because I use such heavy weights I was afraid a plastic press would break. I doubt any plastic press is a quality product, but you may decide to go that route. I have drooled over the beautiful stainless steel press in Maki’s tofu tutorial (required reading, by the way) but until I make it to Japan, it’s out of my reach. After hours of fruitless internet searching, I ended up buying what was probably the last wooden tofu press they will ever sell at Soko Hardware in San Francisco’s Japantown when I was last out there: the owner, who had carried it back from Japan in her personal luggage, told me it’s simply not cost-efficient to stock them because there’s no demand. I paid an outrageous price for that reason. Months later, though, I came across this wooden press, which looks really nice, although it’s probably about the size of my loaf pans and may make more tofu than I personally need at a time…unless I make a rather flat block. If there is any interest, I can devote a later post to tofu presses, because I am very interested in them, but in the interest of moving this post along, let me conclude by saying if you can’t find a press and don’t want to make one, you can use a colander or strainer if you don’t mind oddly-shaped tofu. Basically you need any contraption from which liquid can drain.

As I mentioned in my post on making soy milk, the first step in making tofu is to make soy milk. You can use commercial soy milk to make tofu, although I find the idea strange. If you decide to go the commercial route, buy unsweetened soy milk and warm it up to about 170 degrees Fahrenheit before adding the coagulant. If you make the soy milk yourself, the temperature should be just about perfect after straining. The recipe I provided for 2 quarts of soy milk makes about 12-16 ounces of tofu. For this amount, dissolve three teaspoons of nigari into two cups of lukewarm water, then pour this mixture into the soy milk. I pour it in a spiral motion from a measuring cup into the large bowl or pot that contains the soy milk, then stir once, slowly, with a wooden spoon. You don’t want to disturb the soy milk much after adding the coagulant, so I try to evenly disperse it as I pour it, instead of doing a lot of stirring. Cover the bowl or pot and let it sit for about 20 minutes. It should end up looking like this, large curds amongst a yellowish liquid, or whey:

While the soy milk is coagulating, prepare your press. I set mine in the sink so the liquid can drain that way, although since the whey has other uses, most instructions I’ve seen have recommended you set it in some sort of pan that will allow you to collect the whey. Line the press with a piece of clean fabric – I use muslin, just as I used for my okara bag in the soy milk post – that is large enough to fold over the top of the press. I find it easiest to wet the fabric before lining the press with it. When the soy milk is fully coagulated, ladle it into the lined press:

As you can see in this picture, I use a wok skimmer to do the ladling:

Here is the press with all of the curds in it:

Wrap the fabric up around the curds:

Put the lid on the press, or if you are using two loaf pans, place the non-holey one on top of the curds:

Add weights to the top (or in the second loaf pan):

Atop the can, I usually place a cast iron skillet and then my molcajete, both of which weigh a ton, although here I’ve just used a heavy iron pot (into which I stuffed a tea towel to prevent the can from scratching the surface of my good pot). For a firm tofu, just load it up with as much weight as you can.

Allow the tofu to sit under the weights for half an hour or longer, the remove the weights. You should have reduced the volume of the tofu by about half:

Unmold the tofu. Here is my press with the outer sides removed:

And here it is completely unmolded:

Then I trim the edges up:

It’s usually a little lopsided because I didn’t evenly distribute the weights, but I don’t get too worked up about that.

To store, immerse in water inside an aptly-sized container and keep in the refrigerator for up to a week, changing the water daily.

Honestly, I rarely remember to change the water every day and it’s fine. You’ll know if it’s spoiled if it smells off, but I generally make it on Saturday or Sunday and use it sometime before Friday. If I haven’t used it by then, I stick it in the freezer. Freezing it changes the texture (it becomes chewier), but this is actually called for in some recipes. It’s particularly lovely served the same day, however.

I realize the tofu-making process isn’t for everyone, and that the length of this post makes it seem like a very involved process, but it actually takes little longer than an hour to make tofu from start to finish (if you have soaked the soy beans) and once you’ve done it once or twice, it doesn’t seem nearly as intensive. I do suspect, however, that I have bored most of you with this post. I seem to have bored Brachtune:

My mother, as well as a whole lot of other people, finds mock meat both “weird” and “scary”. A lot of people can’t figure out why vegans would want to eat something that tastes or even looks like meat. Well, people have all sorts of reasons for being vegan, or even eating vegan part-time, and many of those reasons may not preclude the desire to taste meat. And most vegans haven’t been vegan since birth, so I think a lot of the time people are trying to replicate dishes that were previously “comfort food” or that have happy memories associated with them. I generally avoid the highly processed mock meats you can find in grocery stores because it’s just not very healthy, although I do occasionally buy certain items when I don’t have time to cook a proper meal. But mostly when I prepare any sort of fake “meat” dish, the “meat” is little more than a vehicle for a certain type of sauce or seasonings that are associated with the meat. For example, do you really eat jerk chicken to taste the chicken? No, it’s the seasoning. So what difference does it make if you instead eat jerk tofu?

With that in mind, one of the most popular dishes I make is a recipe for “UnRibs” that I got off the internet ages ago. I’ve been making it for years and it is universally enjoyed by omnivores. The fact of the matter is very few of my friends are vegetarian, and I don’t even know any vegans other than my husband. So when I entertain, I have to make very “accessible” food. Although I fortunately have pretty adventurous friends who will eat practically anything I make them, I’m not going to get away with serving them nothing but braised bean sprouts and raw carrots. One of the best compliments I got as a hostess came from a friend’s boyfriend who said, “You are the best kind of vegan because you don’t force your views on anyone, you just cook amazing food.” It’s very important to me that I show people that vegan food is not strange or restrictive or scary. A couple of the ingredients for the famous “rib” recipe may seem a bit esoteric for non-vegans, which I usually try to avoid, but the results are just too good in this case.

The recipe I use for the “UnRibs” is not original to me, although I will supply my own barbeque sauce recipe. You can use your favorite barbeque sauce, either bottled or homemade, or you can try mine (which is never the same twice, but I’ll post what I did tonight). I don’t remember where I got the UnRibs recipe, but I have a note that it is from the cookbook Kathy Cooks.

Here’s all you need:

If you are vegan, you are probably familiar with nutritional yeast. Nutritional yeast is different than brewer’s yeast and can be found in health food stores. It has a savory, somewhat cheesy flavor (which is why vegans use it in cheese substitutes). The package on the left in the photo contains dried yuba sticks. Yuba is “bean curd skin”. When hot soy milk is left undisturbed, it forms a skin on the top that can be removed and eaten, or dried for later use. This “skin” is yuba. It is rich and more flavorful than tofu. It is somewhat chewy. For the ribs you want to purchase dried yuba in stick form as shown. (It is also sold in sheets and other forms.) You can find yuba in Asian grocery stores. If you absolutely can’t find it, you can substitute seitan, although cooking time may then vary.

Here’s the recipe in its original form, followed by photo tutorial:

UnRibs

8 oz dried bean curd (yuba) sticks
1/4 cup nutritional yeast
1/4 cup peanut butter
2 Tbsp miso
2 Tbsp melted soy margarine
2 tsp paprika
2 cups barbeque sauce

Soak the dried bean curd 4-6 hours or overnight in hot water. Drain and cut sticks into 4-6 inch lengths. Squeeze out excess water and drain.

Preheat oven to 350 degrees. Oil cookie sheet.

In a large mixing bowl, mix the next five ingredients together to form a smooth paste.

Toss yuba in and mix until all sticks are evenly coated. Lay sticks in a single layer on the cookie sheet. Bake 25 minutes or until bottoms are brown and crispy.

Remove from oven and put into mixing bowl with barbeque sauce. Toss well. Arrange sticks in single layer on cookie sheet and bake at 350 degrees for 10-15 minutes.

Now my photos:

Here is the yuba after soaking for several hours:

After draining the soaked yuba, chop it into smaller pieces:

Place the remaining ingredients (except barbeque sauce) into a small bowl:

Mix the ingredients together: it’s easiest to just do it with your hands and sort of knead it. When it comes together it will be like a paste:

Place the chopped yuba back into the bowl or pot you soaked it in, then put the paste into the bowl. Then prepare to get your hands dirty! Just start rubbing the paste into the yuba. Since some water will still be clinging to the yuba, the paste will start to dissolve. Here it is about halfway through rubbing:

And here it is fully rubbed in:

Place the ribs on a single layer on a cooking surface. I made a double batch, which fit nicely on a half sheet pan, which I lined with parchment for easy cleanup:

I usually bake them for longer than the 25 minutes stated in the original recipe. I think these were actually in for closer to 50 minutes. But check to make sure they don’t burn. You want them a bit crisp, but not blackened.

When the ribs are somewhat crisp, smother in barbeque sauce and return to the oven for another 10-20 minutes.

By the way, if you purchase nutritional yeast specifically for this recipe, and don’t know what to do with the remainder, try it on popcorn! I’ll probably be suggesting it here and there in recipes, too. Also try giving it to your cat. Tigger LOVES LOVES LOVES this stuff. I can’t go near it without him sinking his claws into my clothes (or bare skin) and dragging me and the can closer to him. It’s actually good for cats, too. Here he is enjoying a plateful:

Now, as for the barbeque sauce, I usually make it up as I go along, but the following is generally the basis for most of my ribs sauces. But please tweak it to your own tastes.

Here are the ingredients I usually round up:

Barbeque Sauce

1 onion, chopped
4-8 cloves garlic, minced or pressed
1-4 chili peppers, chopped
1 14.5 oz can tomato sauce
1/4 cup vinegar (I used apple cider)
2 Tbsp molasses
1 tsp liquid smoke
1-2 tsp chili powder (I used chipolte)
1 tsp paprika
1 tsp salt
1/2 tsp allspice
1/2 tsp dry mustard

Saute the onion in a bit of oil or soy margarine, adding the garlic and chili peppers after a few minutes, until soft. If you don’t have fresh chili peppers, you can use chili pepper flakes to taste. Add remaining ingredients and simmer for half an hour or longer.

Let cool slightly and then puree using an immersion blender. If you don’t have an immersion blender, let cool more fully and blend, in batches if necessary, in a regular blender. NEVER add hot liquids to a regular blender.

That’s it! Why bother buying bottled, eh?

I usually serve with mashed or roasted potatoes and a veggie. I over-steamed the broccoli, so tonight it was peas!

It’s one of Mark’s favorite dishes!

I make my own soy milk and tofu, the former because commercial brands are too sweet and the latter just because it’s fun. When I tell people I make my own soy milk and tofu, I often get strange looks as if it had never even occurred to the person that tofu can come from any source other than a plastic tub in the refrigerated section of the grocery store. Some people aren’t even sure what tofu is made of. Tofu is made from soy beans! The only ingredients in tofu are soy beans, water, and a small amount of coagulant, which I’ll get into later.

Before I start my tutorials on making soy milk and tofu, I’d like to say that much of what I know about making these items comes from Maki’s tutorial on Just Hungry, which is pretty much the definitive article on the subject, and this post on Bryanna Clark Grogan’s (one of my favorite cookbook authors) site. I can’t hope to improve on either of these tutorials, and I recommend you read both of them thoroughly because I’m pretty lazy about it and you’re going to get much better information from them. But this is something I do every week and I thought I’d share it with you in the hopes of making you realize neither process is nearly as complicated as I bet you think it is.

A quick word about electric soy milk makers: if you have a decent blender, you don’t need one. I have to admit that after the first couple of times I made soy milk, I managed to squirt okara all over my face, body, and kitchen, and – looking like an actress in a really bad porno – plaintively informed my husband I needed a soy milk maker. But then I figured out how to keep the okara in the bag and off my face, and I now think soy milk makers are ridiculous. And this from someone with a serious kitchen appliance addiction.

A little terminology for you: okara is the word for the mashed up soy beans that remain after you have squeezed out all the “milk”.

In this post, I’ll show you how to make soy milk, which is the first step in making tofu. I’ll save the tofu part for a later post so I don’t overwhelm you. To make soy milk, you need dried soy beans, a large pot, another large pot or a large bowl, a colander or large strainer, and an “okara bag”. An “okara bag” is just a piece of muslin folded in half and stitched on two sides, leaving one side open and forming a bag. You want to make it large enough that you can fold the edges over your pot or bowl; see the photos below. You can get muslin at any fabric store and it is very cheap. Some people use cheesecloth instead of muslin, but I don’t recommend this because it’s too easy for the okara squirt out when you are pressing it later, and although there are heavy kinds of cheesecloth they say are re-usable, it just seems very messy to me.

You can make as much or as little soy milk as you like at a time. I’ll assume here that you want to make about 2 quarts, because that’s how much I make to make tofu. But for drinking purposes, I halve this recipe and just make one quart because that’s all I need. If you make double this recipe, though, you’ll need to use a large stock pot to cook the soy milk: it expands a lot, so you need extra room.

So to make about 2 quarts of soy milk, put 8 ounces of dried soy beans into a bowl and cover with a lot of water. The soy beans will double in size, so put them in a big enough bowl and use enough water. Let them soak for about 8 hours. Here are my soaked soy beans:

The first few times you make soy milk, you will want to follow the directions precisely, what with the weighing and the measuring. Later, you may find shortcuts, as I have. For example, I noticed that my little fist grabs almost exactly one ounce of soy beans, and I often just grab 8 fistfuls of soy beans and call it a day. See, I’m a very imprecise cook. I have no right to be explaining how to do things to other people!

After soaking, drain the soy beans and put half of them into a blender. Measure 8 cups of water and put into a large pot over medium heat. When changing the yield on this recipe, this is easy to remember: one cup of water for every ounce of dried soy beans. That’s all you need to know! Allow the water to come up to temperature as you blend the soy beans. Add enough water to the blender to cover the soy beans by about an inch or two. The more water, the easier time your blender will have, so be generous:

Now blend, blend, blend! And blend some more. You want to make a very smooth mixture, that looks like this (or a little thicker, I don’t know why that looks so thin):

Pour the mixture into your large pot, and repeat with the remaining soy beans. You should have enough room in the pot for the contents to double, as it may swell up quite a bit. Simmer this mixture over medium heat for about 20 minutes. When it begins to swell, it’s ready, and you want to be watching it because when it starts to swell, it will very quickly swell higher than you expect, quite possibly over the sides of the pot if you aren’t careful. Ask me how I know this.

While the mixture is simmering, get another pot or a large bowl ready. Place your strainer or colander into it, and then line the colander with your “okara bag”, like this, except don’t pull up the one side as I did here so you could see the arrangement:

Carefully (because it’s hot), pour the soy bean mixture into the lined colander, and let it sit for a moment or two as the liquid slowly drains down into the pot or bowl:

Now here’s the part that caused me so many problems in the beginning. You want to squeeze all of the liquid out of the bag, making the contents – the okara – as dry as possible. At least that’s what I read, and for some reason I got it in my head that I had to REALLY squeeze on that bag so incredibly tightly that the okara came shooting through the weave of the fabric…and onto my face. What I would do is pick the bag up out of the colander, spin it around to seal it at the top, and, wearing gloves because it was hot, squeeze and twist as if my life depended on it, bent on draining every last drop of milk out of that bag. It’s a good thing I milk soy beans and not cows. But then I decided to just relax and MOSTLY get the liquid out of the bag by just pressing it with a potato masher against the colander and if the okara didn’t end up quite as dry, well, too bad. And what do you know, I no longer ended up with white stuff all over myself and I got just as much milk out of the bag anyway. The lesson here is to NOT take all your frustrations out on the okara bag and squeeze or press it just enough.

And now guess what! You’re done! Woo! Lift the colander out of the bowl or pot and YOU HAVE SOY MILK! If you are making tofu, you are ready to move on to the next step (coming soon). If you plan to drink this soy milk, or use it on cereal, you have the option of adding sugar and/or flavoring. I just add a bit of sugar, maybe 2 Tbsp per quart (which would be 1/4 cup if you used the measurements I’ve used here), but I don’t like it very sweet and if you are used to commercial soy milk, you may find you need to wean yourself from their excessive use of sugar. As I read somewhere, don’t be afraid to add sugar in any amount, because chances are you still aren’t adding as much as the commercial brands do!

I also often use maple syrup instead of sugar. You can add a pinch of salt if you like. If you like vanilla flavored, add that, or cocoa for chocolate milk.

The finished product (in a lovely glass pitcher I got from King Arthur Flour…have I mentioned my problem with that place? But seriously, it tastes better stored in glass than in plastic.):

I know I’ve been very wordy here, but once you do this a couple of times, it takes next to no effort. If I use the last of my soy milk on my cereal in the morning, I throw my four fistfuls of soy beans into a bowl, cover with water, and head out to work. When I get home, I just whip up the soy milk at the same time I’m making dinner. The only part that requires any thinking is making sure the pot it’s in doesn’t boil over, and since I’m right there working on dinner, that’s no problem.

And a final word about okara: don’t throw it away! You are supposed to eat that too! You’re supposed to be able to add it to all sorts of baked goods, although honestly, I haven’t had much success doing so. It seems to make baked goods leaden. I’m probably doing something wrong though. The best thing to do with okara is make Susan V’s Okara “Crab” Cakes. (By the way, Susan’s Fat-Free Vegan blog is one of the best food blogs out there and one of the inspirations for this blog.) The truth of the matter is I usually throw my okara away…and feel really guilty about it. I end up with a lot of it though. If nothing else, I should be composting it, but I haven’t started composting yet. So I challenge you to outdo me and use your okara more wisely. I really should be getting twice as much use out of my soy beans and saving even more money. If you know of any great uses for okara, please share!

Earlier I explained how to make great pizza dough, that freezes exceptionally well and is perfect to have on hand for whenever you may need a pizza, which if you are anything like me is about once a week. Pizza has a bit of a bad reputation for being bad for you, but my homemade version, particularly when I use a whole wheat crust, is actually not bad at all.

In general, I’ve found the best thing you can do regarding cheese when going vegan is to forget it exists. I don’t usually try fake cheesy things, with the exception of a very yummy nacho cheese dip I make (which I will have to post sometime) and pizza. With pizza though, please keep in mind that cheese is totally optional. In fact, if you made the whole wheat crust that I suggest and top it with a homemade sauce (to avoid junk like high fructose corn syrup) and a thoughtful – but small – selection of fresh herbs and vegetables, such as sliced tomatoes, caramelized onions, and hot or sweet peppers, you won’t even miss the cheese and you’ll be eating a healthy meal! In fact, since I’m vegan I can’t advocate that you use real cheese on your pizza, but nor can I advocate you use vegan cheese if you aren’t vegan because you will hate it, so I encourage you to try it cheeseless! I like a very simple pizza, however, and since I’ve gone ten years without tasting real cheese, I’m very happy with using a bit of Cheezly or Teese.

Anyway, you need to decide at least 8-12 hours before that you want to make a pizza. Either remove the dough from the freezer and place in the refrigerator if you’ve frozen some (where it can remain for up to three days), or prepare it as I detailed earlier and let it rest overnight. Then, one hour before you want to bake the pizza do the following:

1. Heat your oven, with a pizza stone in it, as hot as you possibly can. I’m afraid I consider a pizza stone essential. You can substitute inexpensive unglazed quarry tiles, available at places like Home Depot and Lowes, if you don’t want to fork out the money for a stone. If you decide to spring for the stone, get the thickest one you can find and ALWAYS pre-heat it with the oven and NEVER remove it from the oven while hot. (For this reason you will also be needing a pizza peel.) My stone simply stays in my oven at all times.
2. Remove the dough from refrigerator. Liberally flour a workspace and place each piece of dough on it, turning to coat all sides with flour. Then flatten each ball into a circle about 1/2″ thick.



3. Cover the dough circles with a clean towel and let them rest somewhere out of the reach of your cat. (I can’t tell you how many pizza crusts have ended up with little paw prints in them…)
4. Make your sauce.

Pizza sauce is super easy to make at home. It’s ridiculous to buy it. Here’s all you need:


Pizza Sauce

Makes enough for four personal-sized pizzas. (I halve this recipe for just my husband and myself.)

1 14.5 oz can diced tomatoes
2-4 cloves of garlic, minced or pressed
1 Tbsp olive oil
salt and freshly-ground pepper to taste

In a small saucepan over medium heat, add olive oil and allow to come up to temperature for a minute or two. Add garlic and stir for one minute.



Stir in tomatoes and cook for about 15 minutes, until tomatoes have broken down a bit. Season with salt and pepper to taste. (I buy tomatoes with no salt added because I love using my salt grinder and salt pigs, and I figure, why should the tomato tinner have all the fun?)



After the tomatoes are broken down a bit, remove sauce from the heat and allow it to cool a bit. When it’s cool, blend it until it is as smooth as you like. An immersion blender is easiest here, but you can also use a regular blender, a food mill, or if you like it chunky, you can just mash the tomatoes up with the back of a spoon or a potato masher.



That’s it! You can also add spices like oregano and crushed red peppers, but I just sprinkle those on the pizza later. The reason I do that is because I can control the amount on each pizza to adjust for personal preference, and also if I have leftover pizza sauce, the less seasoned it is, the easier it is to throw into another dish later in the week. And taste the sauce before you add anything to it – it is really good without anything else added in!

When your hour of pre-heating the oven and letting your crusts rest is up, prepare your peels, one for each pizza (if you are making more than two pizzas, or if you have a smaller stone, you will have to bake them in shifts). If you don’t have a peel, you can use the back of a baking sheet. To prepare the peel, sprinkle it with semolina or cornmeal:



Next, remove any rings you may be wearing. I should have gotten a photo of this step for you, but I can’t shape a pizza and take a picture at the same time and considering my husband was (and is) busy ripping about 300 CDs for me today, I didn’t want to ask him to come do it. What you want to do, though, is make a fist with one of your hands, and drape the dough over it so your firt is in the middle. Then go around the edges with your other hand and gently pull. You can sort of bounce your fist a little and turn the dough, although I usually end up just grabbing the dough with two hands and pulling it into shape. Place on the prepared peel.



Now, using the back of a spoon, smear the sauce over each crust. You don’t want too much sauce or the pizza will be soggy.



If you’d like, sprinkle with dried herbs, I suggest oregano and crushed red pepper. (If you’d like to use fresh herbs – basil is fantastic – add them after the pizza has been baked, otherwise they will burn.)



I was so excited about the imminent pizza I forgot to take a picture of them after adding the “cheese”, although you can see a similar picture in my earlier Teese post. I sometimes sprinkle finishing salt on top of the “cheese” because it makes it “sparkle”. Go easy on the “cheese” in any case. Add other toppings if you like; I love sliced tomatoes, caramelized onions, sun-dried tomatoes, and olives.

I realized as soon as I put them in that I forgot the picture, so I snapped one just after putting it in the oven.



They need to bake for about 5 minutes, depending on how hot your oven is. Keep an eye on them. In the meantime, figure out how you are going to remove them. I use a stainless steel peel like the one of the right:


If you make a lot of pizzas, you should definitely invest in one. It’s also good for removing hearth breads. If you refuse to buy such a thing, I have successfully used a large stainless steel wok shovel to remove a personal-sized pizza before. If all else fails, I suppose you can hold a large plate under the oven rack and use an oven mitt to push the pizza onto it, although that may lead to a dirty oven mitt.

Here’s the pizza when it’s about done:


And the finished product:


Let the pizzas cool a few minutes before slicing. As for slicing, I recommend using kitchen shears.

Enjoy!

As I mentioned in my earlier post, we’re having an unusual dinner night here this evening, resulting in my husband, Mark, having Trader Joe’s frozen soy nuggets for dinner. He wanted to put together a tutorial for you here on the blog, although his idea of putting together a tutorial was making me photograph and write it up. He did dictate the steps for me, though, so I will try to remember what he said via the photos. I’ll mostly let the photographs speak for themselves, however.

First, wash your hands.

Dry your hands.

Remove nuggets from freezer.

Open nugget box.

Open inner nugget bag.

Remove cat from work area.

Remove nuggets from box.

Place nuggets in microwave.

Close nugget box.

Interlude: Things to Do While Waiting for Nuggets to Cook

Admire your spotted dick.

Love your cat.

Back to Nuggets

Test nuggets for warmness.

Shake nuggets to see if they wiggle.

Remove melty things (ie, chocolate) from top of toaster oven.

Arrange nuggets in toaster oven.

Turn up heat as high as it will go.

Interlude: Waiting for Nuggets to Get Crispy

Make your cat drink.

Wear colander on your head. (Bonus: also keeps aliens at bay.)

Wear sticky rice steaming basket on head.

Wear sticky rice steaming pot on head.

Pretend you have lemons for eyes.

Locate guillotine.

Play with knives.

Brush your hair.

Brush your teeth.

Back to Nuggets

Check for crispiness.

Interlude: Still Waiting for Nuggets

Photograph cat.

Eat a wooden apple.

Regret eating wooden apple.

Back to Nuggets

Nuggets are done.

Use whatever implement you can find to open hot toaster oven door (in this case, a potato masher).

Remove nuggets by flipping from oven to plate with one finger.

Close toaster oven door with your implement.

You certainly don’t want to touch the dials with your hands.

Mark’s secret! Cut each nugget in half so it seems like you have twice as many!

This step is very important, according to Mark. GROSSLY over-salt your probably already-salty nuggets.

Apply ketchup to plate.

Add hot sauce to ketchup.

Mix ketchup and hot sauce with finger.

Taste.

Enjoy!

Wash down.

In my previous post I discussed a new vegan cheese that is good for everyone’s favorite meal: pizza! Since I had to mix up some pizza dough tonight, I figured I would photograph it as I went along to share with you here. This led my husband to ask if this was going to turn into a pizza blog. That’s not really my intent, although I sure love pizza. I’ve been threatening to get the How to Make Soy Milk and Tofu posts up soon, so if you are really strange and hate pizza, don’t go away! In the meantime, though, let’s talk pizza.

First of all, I have to apologize for the fact that I can’t post my pizza dough recipe, which I realize is really lame. I feel like I’m off to a weird start; I was thinking that people who came across the blog yesterday and didn’t read my Teese post carefully might think I work for Teese and just slapped this together to advertise for them, which is another reason I thought I’d better get some more posts up. I promise I will have recipes for you very soon, but I only want to post original recipes unless I am sure the author of the recipe I am posting is okay with it being shared. The pizza dough I make is from Peter Reinhart’s Bread Baker’s Apprentice, and I have to tell you, I am a total fangirl of Peter Reinhart and I don’t want to piss him off. I think he’s actually an extremely nice individual, but nonetheless I’m not taking any chances on making him sad. But if you have ANY interest in bread baking, please, please, please buy this book. And then buy his new Whole Grains book. Even if you are too scared to bake your own bread (although you shouldn’t be; if I can do it, you can too!), the pizza dough is really, really easy if you have a stand mixer and is worth the cost of the book alone. Any one of the recipes in it is worth the cost of the book (although as a vegan there are some I’ve never tried).

Now, that said, I’ll be hypocritical and alert you that you CAN find the same recipe I use here. But I’m telling you the book is worth it! What I will share with you, though, is my thoughts on keeping your household in homemade pizza. Peter’s recipe makes 6 individual-sized pizzas and it freezes wonderfully. So what I do is mix up two batches – one using high gluten white flour and one using white whole wheat flour – at a time. The dough has to rest at least overnight, so I usually do this on a Friday night, like tonight, and then pop one serving of white dough and one serving of whole wheat dough in the refrigerator for use at some point during the weekend and then freeze the rest. Then on subsequent Friday nights I take one of each type out of the freezer and put them in the refrigerator to thaw. That way they are ready at any point for a (relatively) quick meal. I bake both up, cut each in half and my husband and I get half of each; that way we each get the wholesomeness of the whole wheat and the decadence of the white. I’ll talk more about that later. For now, here are some photos!

Gathering the Ingredients

I’m a big fan of mise en place, although with so few ingredients, it’s not a big deal here. It’s just flour, salt, yeast, water, and optionally olive oil. The problem with mise en place at my house is it often attracts my cat. Meet Tigger. You’ll be seeing a lot more of him, I’m sure.

Note the scale. Peter gives his recipes in volume and weight. If you’re a casual baker or not sure if you are really going to make your own pizza dough or bread more than once, go ahead and use the volume measurements, but if you are at all interested in baking more often, please get a scale. It’s faster and far more accurate.

Mixing the Ingredients

You’ll be stirring together the dry ingredients, then the olive oil if you are using it. The water goes in last. Although I fill my measuring cup to a little above the proper line, I weigh my water on the scale as well because I’ve found the lines on the cup are pretty inaccurate, and the amount of water in bread and pizza dough is crucial. After adding the water, you want to mix just to bring it all together. That funny looking thing is a dough whisk which I use in lieu of the mixer’s paddle attachment suggested by Peter (yes, we’re on a first name basis), because I find it annoying to switch attachments. And also because I have a serious problem when it comes to King Arthur Flour’s store. A sturdy spoon will work just as well though.

Mixing the Dough

One of the goals I have for this blog is improving my food photography skills. I read a lot of great food blogs with incredible pictures, and although I’ve long been interested in photography, I’m horrible at photographing food. This is actually a reason it’s taken this long for my husband to convince me to get this blog going. So, um, apologies for the photography but it is NOT easy to photograph the interior of the mixer bowl while it’s mixing! The reason I couldn’t stop the mixer to take the picture is the dough would look a lot different if the mixer wasn’t working. The dough should be so wet that if the mixer stops, it looks like a sloppy mess, but as the mixer is working, it should come together on the hook, clearing the sides of the bowl but sticking to the bottom. Unfortunately I couldn’t angle the camera well enough to show you the bottom of the bowl. I am kind of short.

Note: if you are making two batches of dough as I did, mix up the second batch while the mixer is kneading the first!

The Mixed Dough

When the dough is clearing the sides of the bowl and is silky and smooth, dust your work surface liberally with flour and dump the dough out onto the flour. You may need to scrape it out with a dough scraper (if you have a baking tool obsession) or spatula (if you don’t). If it is too sticky to work with, roll it around lightly in the flour. Now it looks like this:

Dividing the Dough

Peter’s recipe makes six individual-sized pizzas, so use a bench scraper (or a knife) to cut it into six equal pieces. When I make rolls, I weigh each piece on the scale to ensure they are all exactly the same size, but with pizza crusts, I just eyeball it.

Rounding the Pieces

Next, take each divided piece and round it into a ball. To do this, cup your hands over it and sort of push down and under, while turning the dough around in a circle. You just want to form a ball with a little bit of surface tension.

Storing the Dough

Now here’s the part I DON’T want you to follow me on. I store my dough in recycled plastic containers, Tofutti cream cheese (because I also love the bagel recipe in Peter’s book!) and sour cream containers to be exact. They are the perfect size for this, however, I do NOT advocate storing food, especially long term, in plastic containers, especially the type of plastic meant for “single use”, and also I don’t like plastic at all in the first place. In fact, I’m open to any suggestions readers might have, although I will probably end up buying some Pyrex bowls, which I already use to store my homemade ice cream, for this purpose. So pretend you don’t see the Tofutti logo on my containers and use your imagination to come up with something better to store your dough in. But for the sake of honesty and so you can see the size container you should be looking for, here is what my dough looks like when ready for the freezer or refrigerator:

Now, I mentioned that I make a second batch of the dough using white whole wheat flour. Whole wheat pizza dough is a bit of a holy grail among whole wheat aficionados. I know I sound like I’m in love with Peter Reinhart, but if you are one of those people who has tried making whole wheat pizza crusts and gotten really depressed about how cardboard-y and un-pizza-y they turned out, well, Peter Reinhart HAS SOLVED ALL YOUR PROBLEMS. Both his whole wheat and multi-grain crusts, from his Whole Grains book, are AMAZING! The only problem is they do not freeze nearly as well as the dough made from white flour. I have frozen the whole grain versions and while the thawed dough made a delicious pizza, the dough will never be nearly as supple and nice as it was before freezing…and his whole grain doughs are amazingly supple when not being abused by freezing them. So what I do instead is sub white whole wheat flour for the white flour in the Napoletana recipe, which makes a really nice dough and crust, and freezes better. The white dough does freeze nicer than the wheat, but I honestly sometimes can’t tell the difference between the two after taking them out of the oven. So here is the white whole wheat dough after mixing:

And here it is shaped:

So that’s my guide to pizza dough. I’ll have a post up soon about baking the pizza, and I’ll give you my (extremely easy and simple) pizza sauce recipe (please don’t buy prepared pizza sauce). You’ll have to wait because pizza crusts can’t be made in a day! (Well, they can, but they aren’t nearly as good.)